Selective Production of p-Xylene from Dimethylfuran and Ethylene over Tungstated Zirconia Catalysts

이진실,김정랑,김태완,채호정,김철웅,정순용,이관영 한국공업화학회 2016 한국공업화학회 연구논문 초록집 Vol.2016 No.1

WOx-ZrO₃계 상용 촉매(Melcat 1250, MElcat 1903)를 사용하여 바이오매스로부터 유래된 디메틸퓨란(dimethylfuran)과 에틸렌의 딜스-알더반응과 탈수반응에 의해 파라자일렌의 제조에서 소성온도에 따른 영향을 연구하였다. 이 연구를 위하여 촉매의 소성 시간, 소성 온도를 달리하여 제조하였으며, 이 촉매를 이용하여 디메틸 퓨란의 전환율 및 파라 자일렌의 수율을 비교 하였다. 반응은 회분식 반응기 (batch)를 사용하여 에틸렌 가스 50bar 및 250°C 반응조건에서 반응을 실시하였다. 반응결과, MELCat 1250과 1903 촉매는 소성 온도가 높을수록 디메틸퓨란의 전환율 및 파라자일렌 생성물의 수율이 증가하는 경향을 나타내었으며, MELCat 1250촉매는 800°C, 2시간 소성할 경우에 파라 자이렌이 생성되는 초기 반응 속도(1시간 반응)가 가장 빠른 것으로 보아 활성이 가장 좋으며, MELcat 1903촉매도 800°C, 2시간 소성할 경우에 초기 반응 속도(1시간 반응)가 가장 빠른 것으로 보아 활성이 가장 좋다.

버섯의 Ergocalciferol ( Vit D2 ) 과 Cholecalciferol ( Vit D3 ) 의 함량 측정

이진실,최희숙,안령미 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

HPLC를 이용하여 표고(동고, 화고), 팽이, 양송이, 목이, 석이, 운지, 영지버섯에 존재하는 비타민 D₂와 비타민 D₃의 양을 측정했다. HPLC는 external standard 방법을 이용하였다. 검화, 추출, 건조, 거름, 과정을 거친 시료 20 ㎕를 HPLC에 투입해 비타민 D₂와 비타민 D₃의 양을 측정했다. 버섯들 중에 비타민 D₂와 비타민 D₃의 양이 가장 많은 것은 목이버섯(167.8 ㎍/100 g)이었으며 가정 적은 것은 양송이로(7.2 ㎍/100 g)로 분석됐다. 버섯에 존재하는 비타민 D의 함량이 연구자에 따라 많은 차이가 있는데 이는 버섯의 수확시기, 재배조건, 재배종자, 건조 조건에 기인한 것으로 보인다. The contents of ergocalciferol (vit D₂) and cholecalciferol (vit D₃) in mushrooms (Lentinus edodes, Agaricus bisporus, Pleurotus ostreatus, Flammulina velutipes, Auricularia auricular, Gyopora esculenta, Romaria botrytis, Coriorus versicolar, Ganoderma lucidum) were determined by high-performance liquid chromatography (HPLC), using external standard method. The methods included saponification, extraction, drying, filtering and quantification with analytical HPLC (Waters Inc.). The contents of Vit D₂and D₃found in different mushroom species. A. auricular, and L. edodes contained high amounts of vit D, 167.8, 72.6 ㎍/100 g of edible portion, respectively. On the other hand A. bisporus showed the lowest contents of vit D among analyzed mushrooms.

청소년의 체험활동 참여가 정서적﹒사회적﹒학업적 발달에 미치는 효과 분석

이진실 한국데이터정보과학회 2022 한국데이터정보과학회지 Vol.33 No.4

이 연구에서는 청소년 체험활동 참여가 정서적 (자아존중감), 사회적 (친구관계, 협업능력), 학업적 (학업성취) 발달에 미치는 효과를 실증적으로 분석하였다. 횡단 효과뿐만 아니라, 일정 시간이 지나서 나타나는 지연 효과, 지속적인 참여에 의한 추가적인 효과를 포함하여 체험활동의 효과를 종합적으로 분석하였고, 종단 경향점수를 활용한 인과추론 기법을 적용하여 선택편의를 교정하여 엄밀성을 확보하고자 하였다. 데이터는 KCYPS 2018 중1패널 데이터를 활용하였다. 연구결과, 청소년 체험활동 참여는 사회적 (협업능력) 발달에 있어서 긍정적인 횡단 효과를 보였다. 또한 체험활동 참여는 1년이 지난 후 정서적 (자아존중감), 사회적 (친구관계, 헙업능력), 학업적 (학업성취) 발달에 긍정적인 지연 효과를 가졌고, 지속적인 참여는 학업적 (학업성취) 발달에 있어서 추가적인 효과를 가지는 것으로 나타났다. 횡단 효과뿐만 아니라, 지연 효과, 지속적 참여의 추가 효과가 있음을 확인하였고, 청소년 체험활동의 효과를 장기적인 관점으로 바라볼 필요가 있음을 확인하였다. The purpose of this study was to analyze the effects of youth’s participation in experience activities on emotional (self-esteem), social (friend relationship, collaborative competency), and academic (academic achievement) development. In this study, not only the cross-sectional effect, but also the longitudinal effect (lagged effect and amplified effect) was explored. KCYPS data were used, and causal inference using longitudinal propensity scores were applied. The result of empirical data analysis showed there was a significant cross-sectional effect of participation in experience activities on the social (collaborative competency) development. In addition, there was a significant lagged effect of participation in experience activities on emotional (self-esteem), social (friend relationship, collaborative competency), academic (self-reported academic achievement) development. It was also found that the sequential participation of experience activities had a significant amplified effect on academic (academic achievement) development. The results of this study indicated it is necessary to approach from a long-term perspective in treatment effect of youth’s experience activities.

조리 방법에 따른 팽이버섯의 품질특성 및 항산화능

이진실 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: In this study, the effect of cooking methods (boiling and stir-frying) on the quality characteristics and antioxidative activity of enoki mushroom (Flammulina velutipes) was evaluated. Methods: After cooking, weight loss, color changes, total aerobic counts, total polyphenolic compounds and DPPH scavenging activity were measured. Results: Weight loss percentages of the control, boiling, and stir-frying groups were 0, 13.93, and 23.07%, respectively. Color L values and total aerobic counts decreased significantly after cooking (p<0.05). The total polyphenolic compound contents of enoki mushroom were 3.62, 2.32, and 2.67 mg GAE/g DW in the control, boiling, and stir-frying groups, respectively. DPPH radical scavenging activities were 61.76, 64.03, and 52.25% in the control, boiling and, stir-frying groups, respectively. Conclusion: The results suggest that the total polyphenolic compound content of mushroom is more favorable in stir-frying than boiling, whereas in terms of DPPH radical scavenging activity, boiling is more effective than stir-frying.

PMO 수행체계 적절성의 효과와 영향 요인에 관한 실증연구

이진실,김성근 한국정보기술응용학회 2012 Journal of information technology applications & m Vol.19 No.1

후막 Na β"-Alumina 복합 고체 전해질 및 Gel-Type 유황 양극을 활용한 상온형 Na-S 전지의 특성 평가

이진실,유학균,이윤기,김재광,주종훈,Lee, Jinsil,Yu, Hakgyoon,Lee, Younki,Kim, Jae-Kwang,Joo, Jong Hoon 한국전기전자재료학회 2020 전기전자재료학회논문지 Vol.33 No.5

In this study, we introduce a Na β"-alumina composite thick film as a solid electrolyte, to reduce the resistance of electrolyte for a Na/S battery. An alumina/zirconia composite material was used to enhance the mechanical properties of the electrolyte. A solid electrolyte of about 40 ㎛ thick was successfully fabricated through the conversion and tape-casting methods. In order to investigate the effect of the surface treatment process of the solid electrolyte on the battery performance, the electrolyte was polished by dry and wet processes, respectively, and then the Na/S batteries were prepared for analyzing the battery characteristics. The battery with the dry process performed much better than the battery made with the wet process. As a result, the battery manufactured by the dry process showed excellent performance. Therefore, it is confirmed that the surface treatment process of the solid electrolyte has an important effect on the battery capacity and coulombic efficiency, as well as the interface reaction.

Development of a Cooked Rice Model for Bibimbap and Resulting Physico-digestive Properties

이진실,조승목,김범근,한정아 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2

A cooked rice model for bibimbap was developed using response surface methodology (RSM). The ratio of brown rice (X1), high amylose rice (X2) based on a white rice ratio of 1.0, and the ratio of water to total rice weight (X3), were independent variables. Stickiness (Y1), elasticity (Y2), and overall acceptability by sensory testing (Y3) of cooked rice were dependent variables. Optimal RSM conditions were white rice:brown rice:high amylose rice=1:1.07:0.56, and the ratio of water to total rice weight was 1.6. Coefficient of determination (R2) values of response surface equations were 0.909, 0.930, and 0.956 for Y1, Y2, and Y3, respectively (p<0.05). Experimental values measured under optimal conditions coincided with predicted values. Rapidly digestive starch (RDS) and expected glycemic index (eGI) values determined using the optimized rice model were much lower than for control white rice only.

초등학교 농산물 공급업자의 업무 수행수준과 업무중요도 분석 : With Special Reference to Agricultural Goods

이진실,은정연 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.5

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were 28∼29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33(`important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

E-mail 채널관리와 CRM

이진실 한국데이타베이스학회 2001 국제학술대회 Vol.4 No.1

외식업체 종사자의 조미료 및 감미료 사용에 대한 인식 조사

이진실,이나영,박대섭,홍정연,황혜선,백진경,권용석,최승균,홍완수,Lee, Jin-Sil,Yi, Na-Young,Park, Dae-Seop,Hong, Jeong-Yeon,Hwang, Hye-Sun,Paik, Jin-Kyung,Kwon, Yong-Seok,Choi, Seung-Gyun,Hong, Wan-Soo 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.