Crystallization Kinetics and Crystalline Morphology of Poly(L -lactic Acid)s with Different d-isomer Contents under Varying Isothermal Melt-Crystallization Conditions

안유진,아룬 아난드 프라부,김갑진 한국고분자학회 2014 한국고분자학회 학술대회 연구논문 초록집 Vol.2014 No.4

문화 : 올림픽이 남긴 도전: 인도의 스포츠

안유진 포스코경영연구원 2008 CHINDIA Plus Vol.26 No.-

하이브리드 탄소소재가 에폭시 복합체의 열전도도에 미치는 영향

안유진,박지선,신권우,김윤진,서은하,이철승 한국진공학회 2015 한국진공학회 학술발표회초록집 Vol.2015 No.2

Crystallization Behavior of Poly(L-lactic Acid)-Poly(dimethylsiloxane) Copolymers

안유진,Jin Lu,P. Sathiyanathan,Arun Anand Prabu,김갑진 한국고분자학회 2014 한국고분자학회 학술대회 연구논문 초록집 Vol.2014 No.10

한국 실용무용의 활성화 방안에 관한 연구 : 벨리댄스를 중심으로

안유진 문화예술콘텐츠학회 2012 콘텐츠 문화 Vol.2 No.-

실용무용은 무용의 사회화 기능을 통하여 전인적 인간의 형성에 필 요한 심미적 능력과 영감에 의한 즉흥적 표현력 개발에 도움을 주는 생 활 문화로서, 연령층에 관계없이 영향을 줄 수 있는 교육적 가치에 중점 을 둔다. 그중에서도 벨리댄스는 다른 실용무용에 비해 비교적 늦게 국 내에 도입되었음에도 불구하고 빠른 시간에 실용무용의 한 축을 형성했 다. 실용무용으로서 벨리댄스는 이를 둘러싼 문화산업의 성장에 높은 가능성을 가진 문화적 요소이다. 벨리댄스와 관련한 음악산업, 의상산 업 등 부수적인 산업을 성장시키는 핵심 문화로서의 특성을 가지기 때 문이다. 그러나 벨리댄스에 대한 대중의 요구가 문화산업으로 연결되기 위해서는 좀 더 체계적인 논의가 필요하다. 따라서 본 연구는 국내의 실용무용과 그중에서도 현재 국내에 도입된 벨리댄스의 개념 및 현황 분석을 통해 향후 국내 벨리댄스 활성화를 위한 기초자료를 제 공하는 데 목적을 두었다. 각종 무용 관련 전문 서적과 선행 연구 자료를 수집하여 실용무용의 발전과정을 살펴보았으며, 국내 벨리댄스의 전수 현황 조사를 통해 현 국내 벨리댄스교육의 한계점을 고찰하였다. 그리고 이를 바탕으로 벨리댄스의 특성을 이용한 구체적인 산업화 방안을 제시했다. 현 국내 벨리댄스산업의 한계점에 대한 활성화 방안으로서 보완점은 다음과 같이 제시하였다. 첫째, 실기 위주의 교육으로 인한 체계적인 이론교육시스템의 부족을 극복하기 위하여 학문성 정립과 함께 세부적인 하위영역에서의 다양한 연구들이 이루어져야 한다. 더불어 보다 높은 수준이 제고되어야 하는 대학의 교육과정에 체계적이고 이론화된 교육 서적 연구가 활성화되어 야 한다. 둘째, 벨리댄스 전문 지도자를 양성하는 3급에서 1급까지의 자격증 취득과정을 체계화하여 양질의 전문 교육자를 육성할 수 있도록 자격증 관리의 엄정성을 확립해야 한다. 셋째, 소화할 수 있는 음악의 폭이 넓고 무용의 몸짓, 의상, 소품 등에 서 메시지나 이미지를 효과적으로 전달할 수 있는 벨리댄스만의 장점을 이용해, 스토리 무용극을 개발하고 이를 통해 대중성을 확보해야 한다. 넷째, 국가적·지역적 차원의 공립 실용무용단 설립을 통해 벨리댄스 교육 종사자들의 생활 안정을 부여하고, 실용무용의 인식 향상과 일반 대중에 실용무용공연 관람 및 문화적 체험의 기회를 제공해야한다. 위의 활성화 방안을 실현하여 한국의 벨리댄스가 현재보다 다양하고 깊이 있게 발전하고, 나아가 다채로운 문화콘텐츠를 가진 문화의 핵심 키워드로 발전하길 기대해본다. Practical Dance is living culture that helps to develop an aesthetic ability which is necessary to be holistic human being and extempore expressiveness by inspiration through socialization of dance. It places emphasis on educational value that is able to influence people independently of ages. Although it was introduced to Korea later than other Practical Dance, belly dance has formed an axis of Practical dance so quickly. The belly dance, as one of the Practical Dance, is a cultural element having strong possibilities to grow the cultural industry related with it. The belly dance has features of the core culture growing incidental industries such as the music industry, the clothing industry, etc. However, there has to be more systematic discussion to make popular demands for the belly dance of the cultural industry. Thus, through analysis of a concept and current status of Practical Dance in Korea and the belly dance introduced to Korea now, this study is to offer basic data for revitalization of the belly dance from now on. I collected specialty publications related with all sorts of dances and data of preceding research, examining a process of development of the Practical Dance, and studied a limit of education about the belly dance in Korea through researching current status of initiation of it. Based on these, I suggested a concrete industrialization plan through using features of the belly dance. I suggested the following points, as a revitalization plan, to remedy the limit of the belly dance industry in Korea. First, there have to be academic foundation and various studies on specific subcategories to overcome lack of systematic education systems about theories due to education focused on practical skills. A study on systematic and theorized instructional publications for curriculums of colleges that requires higher levels has to be revitalized. Second, strictness to manage licenses is necessary through systematization of a license acquisition process from level 3 to level 1 to grow belly dance instructors of high-quality. Third, dance dramas with stories have to be developed through advantages of the belly dance that is suitable for many kinds of music genres and is able to convey messages or images through gestures, costumes, props, etc. effectively. Based on these, the belly dance has to secure the popular appeal. Fourth, through establishment of public Practical Dance companies at the national and regional levels, stabilization of livelihood has to be given to practicians of the belly dance education. Opportunities to watch dance performances and to experience the culture also have to be offered to the public to increase awareness of Practical Dance. Through realization of the above revitalization plan, I hope that the belly dance in Korea will become more various and deeper than now and, moreover, develop into a core keyword of the culture, having various cultural contents.

상호작용을 강조한 중학교 과학영재 실험 설계 능력 향상 프로그램의 개발과 적용

안유진,최혁준,윤석민 한국과학영재교육학회 2023 과학영재교육 Vol.15 No.2

이 연구에서는 실험 설계 수행에 있어 영재에게 도움을 주는 ‘상호작용을 강조한 실험 설계 능력 향상 프로그램’을 개발 및 적용하여 프로그램의 효과와 프로그램에 대한 학생들의 인식을 살펴보았다. 이를 위하여 기존의 가설검증고안 교수-학습 절차를 보완하여 상호작용을 강조한 새로운 교수-학습 절차를 구성하였다. 수업의 주제는 중학교 과학영재의 특성을 고려하여 굴절을 선정하였으며 그와 관련한 실험 및 학습 활동지 등의 학습 자료를 고안하였다. 개발된 프로그램은 중학교 과학영재 1학년 학생 9명을 대상으로 7차시 동안 적용되었다. DCT 검사를 활용해 프로그램이 과학영재의 실험 설계 능력을 향상시키는지 알아보았으며, 수업이 끝난 후 프로그램에 대한 학생들의 인식에 대해 설문 조사하였다. 적용 결과, 본 연구에서 개발한 프로그램은 학생들의 실험 설계 능력을 향상시키는 데 도움이 되었다. 학생들이 작성한 실험 설계서를 분석한 결과, 피드백을 통한 수정 및 정교화 과정을 거친 후의 실험 설계서가 정교화되었음을 확인할 수 있었다. 학생들은 이 프로그램이 흥미롭고 유용하며, 적정 수준으로 난이도를 보인다고 인식하였다. 또한 수업에서의 의사소통이 활발하게 이루어졌다고 평가하였다. 다수의 학생이 직접 실험 설계를 하는 활동 자체를 흥미롭고 유용하게 여겼고 실험 과정에 대해 더 깊이 이해할 수 있다는 의견을 보였다. In this study, we developed and applied an ‘Experimental design ability improvement program emphasizing interactions’ that can help science gifted in performing experimental design. We examined the effect of the program and students’ perceptions of the program. For the purpose of this study, a new teaching and learning process emphasizing interactions was constructed by supplementing the existing teaching and learning process of hypothesis verification design. Refraction was selected as the class subject, considering the characteristics of gifted science students in middle school, and related experiments, learning activity sheets, and other learning materials were devised. The developed program was applied to 9 middle school science gifted students during 7 instructional hours. We investigated whether the program enhanced the experimental design abilities of science gifted by conducting DCT before and after the classes. They were asked to fill out a questionnaire after class to investigate their perceptions of the program. When the experimental design written by the students during class was analyzed, it was confirmed that the experiment plan was clearly refined after going through the process of modification and elaboration through feedback. From the students’ perception survey, they found that the program was interesting and useful. They perceived the level of difficulty as appropriate, and it was evaluated that communication in class was active. Most students found the activity of designing the experiment itself interest

하이브리드 탄소소재가 에폭시 복합체의 열전도도에 미치는 영향

안유진,박지선,신권우,김윤진,서은하,이철승 한국진공학회 2014 한국진공학회 학술발표회초록집 Vol.2014 No.2

Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

안유진,Palanivel Ganesan,곽해수 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at 4oC for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from 9.00×108 to 1.10×109 and 1.30×109 to 9.10×108 CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study,it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane

안유진,Palanivel Ganesan,곽해수 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

안유진,Palanivel Gansesan,곽해수 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4oC for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation,whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage,due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v)of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.