기독교인의 성의식 및 성피해 실태와 자아존중감에 관한 연구

채규만(Kyuman Chae),임수진 한국기독교상담심리학회 2005 한국기독교상담학회지 Vol.10 No.-

This study attempted to find out the differences between Christian and Non-Christian college students in terms of sexual attitudes, sexual behaviors, sexual abuse experiences and self-esteem. The subjects consisted of 1309 college students, and a set of questionnaires regarding sexual behaviors were administered to them. The results demonstrated that Christians had more negative attitudes toward masturbation, pre-marital sex, and homosexuality than non-Christians did. The Christian subjects reported masturbating less during adolescent periods and felt more guilty about it than the non-Christians. Regarding pre-marital sex, Christians showed more negative attitudes and felt more guilty about pre-marital intercourse although both Christians and non-Christians held permissive attitudes towards pre-marital sex. As expected, the Christians were more negative toward homosexuals than the non-Christians. Among the 25 subjects sexually abused in a religious setting, 18 people (72%) were Christians, indicating that sexual abuse in the Christian community is problematic. The self-esteem of sexually abused victims were lower than that of non-abused people. Further discussions and suggestions about the future are elaborated here.

젖산발효에 의한 복분자, 아로니아, 오디, 블루베리의 이화학적 특성 및 항산화활성 변화

채규서(Kyu Seo Chae),류은혜(Eun-Hye Ryu),박희란(Hee Ran Park),권지웅(Ji Wung Kwon),박희전(Hee Jeon Park),송지영(Ji-Young Song) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: This study was carried out to investigate the changes in physicochemical properties and antioxidant activities of berries (black raspberry, black chokeberry, mulberry and blueberry) occurred during lactic acid fermentation. Methods: Berries were fermented at 30°C for 24 hours using Leuconostoc mesenteroides SRL6, after which total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power were measured. Results: Total acidities of lactic acid-fermented berries increased while pH values decreased. Fermented berries were measured for their total polyphenolic, total flavonoid, and total anthocyanin contents, DPPH and ABTS radical scavenging activities, and reducing power. Contents of total polyphenols and total anthocyanins of berries were slightly elevated after fermentation. Further, DPPH and ABTS radical scavenging activities were elevated after fermentation by Leu. mesenteroides SRL6. Reducing power of fermented berries was higher than that of non-fermented berries. Conculsion: These results suggest that black raspberry, black chokeberry and blueberry fermented by Leu. mesenteroides subsp. mesenteroides SRL6 have potential as functional materials in the food industry.

보수의 심리학 : 왜 그들은 분열하는가?

채규만(Kue Man Chae) 개혁주의이론실천학회 2019 개혁주의 이론과 실천 Vol.- No.15

보수심리는 무엇이고 왜 분열하고 그에 대한 대안은 무엇인가에 대한 결론적인 제안은 보수 통합을 위해서 지연, 학연, 종교이념, 또는 각종의 사상으로 모여서 집단의 이익을 반영하려는 보수는 출발부터 실패를 가져올 것이다. 기독교는 보수주의도 진보주의도 아닌 하나님 중심의 진리주의이고, 공의를 이 땅에서 추구하고, 이것을 이루는 과정은 예수님의 십자가 은혜의 프로세스라고 주장하고 싶다. The concluding suggestion of what conservative psychology is and why it is divided and what is the alternative is that the conservative tendency to integrate the interests of the group, gathered in delays, studies, religious ideas, will be. Christianity is not a conservatism nor a liberalism, but a God-centered truth. I want to argue that the process of pursuing justice on this earth is the process of Jesus cross grace.

서울시 아파트 가격과 오피스텔 가격의 상관성에 관한 연구: 권역생활권 및 오피스텔 규모를 중심으로

채규리(Chae, Gyuri),오동훈(Oh, Dong-Hoon) 한국지역개발학회 2022 韓國地域開發學會誌 Vol.34 No.2

This study is to confirm the trend of apartment prices in Seoul, which has risen significantly over the past four years, and to reveal the correlation between the apartment market and the officetel market. In conducting cross-correlation analysis, first, it was analyzed by regional living area in Seoul, and second, it was analyzed by officetel size. In addition, FGI was conducted with experts to present policy implications that can be considered when formulating housing policies in the future. As a result of the study, apartment prices have a significant impact on officetel prices. When looking the prices by regional living area in Seoul, both increased in all areas. However, in the northwest region, the price of officetel showed insignificant changes, repeatedly rising, maintaining, and falling. When analyzing officetel prices by size, the larger the size, the higher the rate of increase in the sale price. The sale price of small officetels under 40㎡ was maintained or decreased, but the sale prices of medium and large officetels over 40㎡ increased. On the other hand, in the case of jeonse(housing rental system in Korea) prices, officetels of all sizes showed an upward trend. Since officetels are actually playing the role of housing as a substitute for apartments, officetel policies must be implemented in consideration of the end-users.

토종발효미생물을 이용한 오디 발효주의 항산화 활성 및 향기성분 분석

채규서(Kyu Seo Chae),정지혜(Ji Hye Jung),윤해훈(Hae Hoon Yoon),손락호(Rak Ho Son) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.7

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to 1×10<SUP>9</SUP> CFU/kg, followed by incubation at 25°C for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

대학생의 생활스트레스가 자살사고에 미치는 영향: 지각된 사회적 지지와 삶의 의미의 조절효과

김신연 ( Shin Yeon Kim ),채규만 ( Kyu Man Chae ) 서강대학교 학생생활상담연구소 2013 人間理解 Vol.34 No.1

본 연구는 대학생의 생활 스트레스가 자살사고에 영향을 미치는 과정에서 지각된 사회적 지지와 삶의 의미가 조절효과를 보이는지 알아보았다. 이를 위해 서울, 경기 및 기타 지역에 소재하는 남녀 대학생 414명을 대상으로 자살사고척도(Suicidal Ideation Questionaire: SIQ), 대학생 생활스트레스 척도, 지각된 사회적지지 척도, 삶의 의미 척도(Meaning in Life Questionnaire: MLQ)를 실시하였고, 수집된 자료를 SPSS 17.0으로 분석하였다. 연구 결과 첫째, 대학생의 생활스트레스와 자살사고의 관계에서 지각된 사회적지지는 조절효과가 있는 것으로 나타났다. 둘째, 대학생의 생활스트레스와 자살사고의 관계에서 삶의 의미는 조절효과가 있는 것으로 나타났다. 이러한 연구 결과는 지각된 사회적 지지와 삶의 의미가 대학생의 생활스트레스와 상호작용하여 자살사고를 감소시키는 보호요인임을 시사한다. 그러므로 대학생의 생활스트레스 수준이 높을 때 지각된 사회적지지가 높거나, 삶의 의미 수준이 높다면 자살사고를 줄일 수 있다는 임상적 함의를 가진다. 마지막으로 위와 같은 결과를 중심으로 본 연구의 의의와 제한점에 대하여 논의하였다. This study tried to examine the moderating effects of perceived social support and the meaning of life in a relationship between undergraduate student`s life stress and suicidal ideation. 414 undergraduate students in Seoul and Gyeonggi-do filled out Life Stress, Suicidal Ideation, The meaning of Life, Perceived Social Support Scale questionnaires. The results were summarized as follows: First, there were moderating effects of perceived social support in relationship between an undergraduate student`s life stress and suicidal ideation. Second, the meaning of life had the moderating effect in relationship between an undergraduate student`s life stress and undergraduate student`s suicidal ideation. The results have an implication in prevention of, and intervention in an undergraduate student`s suicidal ideation. Finally, limitations of this study and suggestion for further research were made at the end.

지각된 부/모의 양육행동유형이 아동의 심리적 부적응에 미치는 영향: 역기능적 태도의 매개효과

배지수 ( Ji Su Bae ),채규만 ( Paul Kyuman Chae ) 한국가족관계학회 2014 한국가족관계학회지 Vol.18 No.4

This study examined the mediating effects of dysfunctioinal attitude on the relationship of between perceived parental rearing and psychological dysfunction of children. The results were as follows: Firstly, the correlation analysis showed statistically significant correlations among affectionate-denial attitude, autonomy-control attitude, dysfunctional attitude, externalizing and internalizing problems of children. There are significant negative correlation with perceived affectionate, autonomous parental rearing and dysfunctional attitude, psychological dysfunction. And there are positive correlation with dysfunctional attitude and psychological dysfunction of children. Secondly, dysfunctional attitude showed a partial mediating effects on the relationship between parental rearing in denial and internalizing, externalizing problems of children. In addition, dysfunctional attitude also showed a compete mediating effects on the relationship between control parental rearing of fathers and internalizing problem of children. Finally, based on the finding results, the implications and limitations of this study were discussed.

토종효모를 이용한 블루베리 발효주의 발효 특성 및 항산화 활성

윤해훈(Hae Hoon Yoon),채규서(Kyu Seo Chae),손락호(Rak Ho Son),정지혜(Ji Hye Jung) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.6

본 연구에서는 국내 복분자로부터 분리된 토종효모 Saccharomyces cerevisiae M-5와 수입 시판건조효모 Fermivin을 이용한 블루베리의 발효 품질 특성을 확인하였고, 항산화 활성을 확인하기 위해 총 폴리페놀 및 총 플라보노이드, DPPH 라디칼 소거 활성, ABTS 라디칼 소거 활성, 환원력을 측정하였다. S. cerevisiae M-5와 Fermivin을 블루베리에 1×10<SUP>9</SUP> CFU/kg이 되도록 접종하여 25°C에서 39일간 발효를 진행하였다. S. cerevisiae M-5를 이용한 블루베리 발효주(BBM)의 최종 품질은 알코올 13.10%, 당도 8.42°Bx, 산도 1.183%였으며, Fermivin을 이용한 블루베리 발효주(BBF)는 알코올 14.20%, 당도 8.2°Bx, 산도 1.153%로 발효가 완료되었다. 발효 특성은 BBM이 BBF와 비교 시 초기발효 속도가 빠르며 최종 알코올 생성량은 약 1% 낮은 것으로 확인되었다. 총 폴리페놀 함량은 BBJ가 0.74±0.07 TAE mg/mL, BBM이 1.34±0.20 TAE mg/mL, BBF가 1.09±0.01 TAE mg/mL로 발효 시 증가되었으며, BBM의 총 폴리페놀 함량이 BBF보다 약 1.2배 높게 확인되었다. 총 플라보노이드 함량은 BBM이 0.61±0.20 QUE mg/mL, BBF가 0.55±0.08 QUE mg/mL로 발효하였을 때 증가하며 BBM의 총 플라보노이드 함량이 높음을 확인하였다. 항산화 활성확인을 위한 DPPH 라디칼 소거 활성, ABTS 라디칼 소거활성 그리고 환원력 또한 총 폴리페놀 및 총 플라보노이드 함량이 높았던 BBM이 더 높은 항산화 활성을 나타내었다. 효모를 달리하여 제조된 블루베리 발효주의 관능검사를 실시한 결과 색상의 경우 BBF가 높았으나 향미, 맛, 전체적인 기호도는 BBM이 우수한 기호도를 보였다. 결과적으로 토종효모 S. cerevisiae M-5를 이용한 발효주는 수입 시판건조효모 Fermivin을 이용한 발효주보다 항산화 활성 및 관능적 기호도에서 우수하게 평가되어 토종효모 S. cerevisiae M-5는 와인 제조 등과 같은 산업적 활용이 가능하고 이용가치가 높을 것으로 판단된다. We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to 1×10<SUP>9</SUP> CFU/kg, followed by incubation at 25°C for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, 8.42°Bx of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, 8.2°Bx of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

강간 피해자의 심리적 충격과 치유 프로그램의 방향

신연희(Shin, Yeunhee),채규만(Chae, Paul Kyuman) 한국피해자학회 2010 被害者學硏究 Vol.18 No.1

This study aimed to find the factors relating psychological impacts of rape and suggest the directions to how programs of psychological treatment for rape victims should be conducted. For this study, 124 victims of rape or attempted rape had been analysed. Major findings follows below; First, there was little connection to the individual characteristics of rape victims and the psychological impact of rape victimization. Regardless of age, level of education, even the economical status, the psychological impacts of rape victimization showed little difference. Second, age of the first experienced rape victimization, whether the incidence reoccurred, and type of rape victimization were partly related the level of psychological impacts. However, the psychological impacts continued regardless of the time passed since victimization. Third, although situational factors of rape incidence such as who the offender was and where the rape took place were not related to the level of psychological impacts, the existence of another victim, and wether the victim resisted was significantly related to them. Fourth, how the victim took measures after victimization had no psychological relation; wether they've told others on the incident, how others responded, and if they've notified to police had no connection to the level of psychological impacts. Fifth, the study suggested the factors that can be applied to all psychological treatment programs and also suggested the directions of the programs for the practice by specifying the characteristics of consideration of victims. Furthermore, there were also suggestion on how group programs and prevention programs should be expanded.

복분자 착즙박을 이용한 식초의 이화학적 특성 및 항산화 활성

류은혜(Eun-Hye Ryu),채규서(Kyu-Seo Chae),김성웅(Sung-Woong Gim),김용석(Yong-Suk Kim),김기덕(Ki-Deok Kim),권지웅(Ji-Wung Kwon) 한국식품과학회 2021 한국식품과학회지 Vol.53 No.1

본 연구에서는 복분자 가공 후 버려지는 부산물의 활용성을 높이기 위하여 착즙박의 발효를 통해 식초를 제조한 후, 전통 발효식초의 소재로서의 이용 가능성을 살펴보고자 발효 특성 및 항산화 활성을 포함한 이화학적 특성을 분석하였다. 알코올 발효후 이화학적 특성 분석 결과, 총 산도와 알코올 함량은 착즙액보다 착즙박에서 각각 0.49, 1.32% 만큼 낮게 나타났으며, 초산발효 후에는 알코올 함량과 당도가 착즙액에서 각각 0.72, 0.6 °Brix 만큼 높게 나타났다. 착즙박에서 pH는 0.32 낮았고 총 산도가 0.38% 높게 나타났다. 이러한 결과에 비추어 볼 때 착즙박 또한 원활한 발효가 진행됨이 확인되었다. 유기산 분석 결과 착즙박에서는 acetic acid가 착즙액에서는 citric acid가 더 높게 나타났다. 복분자 착즙박을 이용한 식초의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌 함량을 측정한 결과 각각 51.58 TAE mg/mL, 9.55RUE mg/mL, 6.05 CYE mg/mL로 대조구인 복분자 착즙액 식초보다 높은 함량을 보였다. 복분자 착즙박 식초의 산화 방지 활성측정을 위해 DPPH 및 ABTS 라디칼 소거능의 IC<SUB>50</SUB> 값을 측정한 결과 각각 10.23, 18.30 μL/mL로 착즙액 식초보다 높은 활성을 나타내었으며, 환원력 및 FRAP 또한 착즙박을 이용한 식초에서 높게 나타났다. 이러한 결과를 종합해볼 때 복분자 가공 부산물로 버려지는 착즙박은 초산발효 결과가 우수하고, 높은 산화 방지 활성을 나타내어 기능성 발효식초로 활용이 가능할 것으로 판단된다. In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.