북한이탈주민의 한국 내 문화적응

한진숙,Han, Jin-Sook 한국산학기술학회 2011 한국산학기술학회논문지 Vol.12 No.11

The purpose of this study was to analyze a qualitative research on the essential structure of the acculturation of North Korean defectors, who settled in South Korea. The participants in this study were nine North Korean defectors who had resided in the city of D, South Korea, for three years or more after defecting from North Korea. After an in-depth interview, collected data were analyzed by applying Colaizzi's phenomenological method. As a result, their acculturation were classified into three categories : 'heterogeneity coming from different cultures', 'undergoing various sufferings after defection', and 'trying to tide over the difficulties in the actuality'. And 11 clusters of theme were selected. It's basically meant in this study to find out problems North Korean Defectors encountered and their process of overcoming the difficulties in an effort to step up the acculturation of the new settlers and ease their difficulties. And it's suggested that adjustment programs should be provided for them to fit into South Korean society. 본 연구는 북한을 탈출하여 한국 내에 정착하여 사는 북한이탈주민이 문화에 적응하는 의미의 본질을 밝히고 이해하고자 질적 연구 방법으로 분석하였다. 연구 참여자는 북한을 탈출하여 한국에 3년 이상 거주한 9명의 북한 이탈주민들로 현재 모두 D시에 살고 있다. 자료 수집은 심층 면담을 하여 녹취하였다. 자료 분석은 Colaizzi의 현상학적 방법에 의해 분석하였으며, 연구 결과 북한이탈주민이 한국 내에 정착하면서 겪는 적응은 3개의 범주와 11개의 주제 모음이 도출되었다. 최종으로 도출된 3개의 범주는 '다른 문화에서 오는 이질감', '탈출 후 다양한 고난을 체험함', '현실을 극복하고자 노력함'으로 도출되었다. 이러한 연구 결과를 바탕으로 한국 내 정착하여 사는 북한이탈주민들이 한국 적응 과정에서 겪는 어려움을 최소화하여 적응할 수 있도록 문제점과 고난 극복 과정에 대해 이해를 도와 적극적인 적응 프로그램 운영이 이루어질 수 있도록 자료를 제공하고자 하였다.

침습적 처치에 대한 교육 프로그램이 입원환아 어머니의 불안 및 지지행위에 미치는 영향

한진숙 ( Jin Sook Han ),문영숙 ( Young Sook Moon ) 부모자녀건강학회 2006 부모자녀건강학회지 Vol.9 No.2

Purpose: This study was to examine how an invasive procedures education program affected the anxiety and supportive behavior of mothers with hospitalized children, and to help provide an efficient to improve their maternal role performance by boosting their supportive behavior. Method: To evaluate their anxiety, Spilberger(1972)`s Anxiety Inventory that was translated by Kim Jeong-taek, et al.(1978) was employed, and Weon Dae-yeoung(1999)`s modified version of Melnyx(1994)`s Index of Parent Support During Instructive Procedure was utilized to assess their supportive behavior. The collected data were analyzed with SPSS program. Statistical data on real number and percentage were acquired, and x2-test and t-test were conducted. Result: There was a more favorable change in the anxiety(trait anxiety and state anxiety) of the experimental group that participated in an invasive procedures education program(a mean of -0.14) than in that of the control group that didn`t(a mean of 0.16). The experimental group(an average of 4..65) outstripped the control group(a mean of 3.42) in that regard. Conclusions: The invasive procedures education program that catered to the mothers with hospitalized children turned out to be effective in easing their anxiety and enhancing their supportive behavior.

콩 함유 이소플라본의 생리활성과 가공적성

한진숙(Jin-Suk Han),하태열(Tae Youl Ha),김성란(Sung-Ran Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.10

The antioxidant activity, nitrite scavenging effect, and angiotensineⅠ-converting enzyme inhibiting activity of solvent extracts of soybean isoflavone were investigated. Also anticarcinogenic activities of them were examined by MTT assay using human cancer cell line. Isoflavone aglycones showed relatively high antioxidant activity in order of glycitein, genistein, and daidzein. Methanol extract of soybean actively scavenged free radicals and was shown excellent nitrite scavenging effect. Glycitein and methanol extract of soybean inhibited the growth of human cancer cell such as stomach carcinoma (SNU-1) and colon carcinoma (SNU-C4) effectively. Genistein, daidzein and methanol extracts of soybean inhibited the growth of cancer cell such as stomach carcinoma (SNU-1), but had weak activities to colon carcinoma (SNU-C4). To applicate the soybean isoflavone as an enhancer for food quality and processibility, the stabilities on heat and pH of isolated isoflavone, isoflavone in soybean flour and isoflavone concentrate of soybean were investigated. Stability of isoflavone concentrate of soybean was decreased in pH extreme (below 3, above 8) during sterilization, but isoflavone in soybean flour showed higher stability in all pH range. All kinds of isoflavone tested in this study were very stable during the heat treatment.

밤호박의 저장 온도와 습도가 품질에 미치는 효과

한진숙(Jin-Suk Han),정문철(Moon-Cheol Chung),김성란(Sung-Ran Kim) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

수확 직후 농가방식으로 후숙시킨 밤호박(구리지방 품종)을 저장조건별로 130일간 저장하면서 저장온도와 습도에 따른 밤호박의 특성을 분석하였다. 저장조건은 대조구(산지 저장고 저장), 온도 12oC의 습도 40, 60, 80% RH 처리구, 온도 20oC의 습도 40, 60, 80% RH 처리구 등 7처리구로 하였다. 부패율은 습도보다는 온도의 영향을 더 받아 20oC 저장구는 저장초기인 20일부터 급격하게 부패가 진행되었다. 20oC 저장구는 20일까지 당도가 계속 증가하다가 그 이후는 저장일이 증가함에 따라 당도는 오히려 감소하였으며 습도가 낮을수록 당도 감소가 크게 나타났다. 12oC 저장구는 저장초기 급격한 당도 증가 없이 저장기간이 길어짐이 따라 당도가 서서히 감소하는 경향을 보였으며 습도에 의한 영향은 크게 받지 않았다. 저장에 따라 경도가 감소되는 경향을 보인 처리구도 있었으나 전반적으로 품질에 크게 영향을 주는 수준은 아니었다. 밤호박 표피의 명도는 기간이 경과하면서 계속 증가하는 경향을 보였는데, 12oC 저장구보다 20oC 저장구에서 그 변화가 더 컸다. 펙틴함량의 변화는 20oC 저장구는 습도와 관계 없이 저장 20일까지는 증가하다가 그 이후로는 감소하였는데 12oC 저장구에서는 20oC 저장구보다 펙틴의 감소율이 적었으며 60% RH 저장구에서는 저장에 따른 총 펙틴함량에 거의 변화가 없이 일정하게 유지되었다. 이상의 결과로부터 밤호박의 저장을 위해서는 호흡이 억제되는 12oC에 습도는 60%이하가 되도록 조절하는 것이 적합한 것으로 나타났다. To establish the optimum conditions for storing buttercup squash, we examined the effectiveness of several storage methods and the quality of the squash under various storage conditions, including temperature (12 and 20℃) and relative humidity (20, 40, 60, and 80%). The spoiling rate of the squash was affected more by the storage temperature than the relative humidity, and the squash stored at 20℃ started to be deteriorated after 20 days of storage. At 20℃, soluble solid content gradually increased until 20 days of storage, and then it tended to decrease. The L-value had a tendency to increase with days of storage, and the a- and b-value also increased after 40 days. In addition, the color changes were great when the squash was stored at high temperature and high relative humidity. The total pectin content increased until 20 days at 20℃, and then it decreased, but less change was observed in the squash stored at 12℃. Overall, the results showed that storage at 20℃ after field curing resulted in excessive weight loss, color loss and poor eating quality, as well as a high level of decay (approximately 70%) after 40 days. However, the squash stored at 12℃ and 60% RH (relative humidity) showed less degreening and had a reduced level of decay, below 10%.

산 가수분해시 가열방법과 시간 및 추출조건에 따른 대두가공 부산물의 이소플라본 함량 변화

한진숙(Jin Suk Han),홍희도(Hee Do Hong),김성란(Sung Ran Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.10

To establish a rapid and effective method for the analysis of soy isoflavone which is known to have lots of variation in derivatives of glucoside, conversion rate from isoflavone conjugates to its aglycones, and decomposition of conversed aglycones were investigated with various acid hydrolysis conditions. A number of heating conditions for acid hydrolysis including heating at convection oven (105℃), water bath (95℃), heating block (120℃), and hot plate (120℃) were applied. Acid hydrolysis in heating block with reflux was chosen as the best heating condition. From the stability test of isoflavone aglycone during acid hydrolysis, genistein, daidzein, and glycitein did not show any significant changes in their contents for 60 min of hydrolysis. Ten to thirty milligram of sample per 1 mL HCl was the best ratio of sample to acid. As conclusion, acid hydrolysis for 60 min after addition of 15 mL HCl solution to 0.5 g soybean, and then fill up to 50 mL with methanol, followed by HPLC analysis was set as a final analysis method. From this method, isoflavone contents expressed as total aglycone of feed meal was the highest with content of 1288.5 μg/g followed by those of dehulled meal.

산화정도와 단백질 첨가에 따른 산화 옥수수 전분 겔의 유동특성

한진숙(Jin-Suk Han),박귀선(Kui Sun Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

본 연구에서는 전분 현탁액을 가열하여 냉각시킨 후 전분겔의 리올로지 특성 변화를 동적 점탄성 측정방법으로 측정하여 산화 정도에 따른 전분 겔과 단백질 첨가에 따른 전분겔의 유동특성의 변화를 시험하였다. 전분 겔의 저장탄성률, G'은 전분 농도가 증가함에 따라 증가하였고, 95℃보다 85℃로 처리하였을 때 더 큰 값을 가지는 것으로 나타났다. 95℃로 가열하였을 때는 1.0% active Cl/g starch 이상의 농도에서 조점도가 감소하는 것으로 나타나 산화전분입자의 팽창이 증가되면서 전단에 더 민감하게 반응하는 것으로 나타났다. 전분의 산화정도가 증가할수록 가열에 따른 전분 입자의 붕괴가 용이하여 아밀로오스가 많이 분포하는 영역과 아밀로펙틴이 주로 분포하는 영역의 분리가 어렵기 때문에 겔의 형성 능력이 감소하였다. 대두 단백질(soy protein isolate)과 Na-caseinate을 첨가하여 만든 호화 전분 용액은 산화 정도가 증가됨에 따라 저장 탄성률과 소실 탄성률이 모두 감소하였고, 저장탄성률, G'과 소실탄성률, G″의 진동수에 대한 의존성은 증가하였다. 전분 입자 내에서 단백질과의 상호작용에 주로 관여를 하는 아밀로펙틴이 산화에 의해 분해되면서 단백질과의 상호작용이 크게 감소하였다. Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus (G') of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95℃ rather than 85℃. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95℃, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G' decreased, and frequency dependence of G' and G'' increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which play a leading role in protein interaction, with the oxidation of starch.

방과 후 교육 프로그램이 결손가정아동의 지각된 사회적 지지, 자아존중감, 행동문제에 미치는 영향

한진숙 ( Jin Sook Han ),문영숙 ( Young Sook Moon ) 부모자녀건강학회 2007 부모자녀건강학회지 Vol.10 No.2

Purpose: This study was to examine whether there were any differences in perceived social support, self-esteem and behavioral problems between children from broken families who participated in after-school education programs and others from broken families. Method: The subjects in this study were 45 children from dispersed families who were housed in a social-welfare agency in the city of Daejeon. Out of them, 22 children were grouped into an after-school educated group, and the others were selected as a uneducated group. SPSS program was used to analyze the collected data, and statistical data on real number and percentage were obtained. Besides, x2-test and T-test were employed as well. Result: The major findings of the study were as follows: First, the perceived social support intergroup gap between the after-school educated group and uneducated group was not statistically significant. Second, the self-esteem intergroup gap was statistically significant(p<.01). Third, the delinquent behavior intergroup gap was statistically significant (p<.05). Fourth, as for correlational relationship among their perceived social support, self-esteem and behavioral problems, perceived social support has a positive correlation to self-esteem in the educated group(r=0.62, p<.01), and self-esteem was negatively correlated to internalizing problems in that group(r=-0.59, p<.01). The correlation of those factors was statistically significant. Conclusion: It has been confirmed that the after-school education program of broken familie child is very important in the healthy development of the children.

효소처리가 대두단백질의 기능특성과 두부의 품질에 미치는 영향

한진숙(Jinsuk Han),황인경(In-Kyeong Hwang) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.3

정제공정이 참기름의 항산화 물질과 산화 안정성에 미치는 영향

한진숙(Jin-Suk Han),문수연(Soo-Yeun Moon),안승요(Seung-Yo Ahn) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.1

글루코노델타락톤의 김치 발효 지연 효과

한진숙(Jin-Suk Han),강준수(Joonsu Kang) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3

본 연구에서는 미생물이 생성하는 글루코노델타락톤을 김치에 첨가하여 냉장저장하였을 때, 김치의 초기 pH를 강하시켜 김치의 주발효균인 유산균의 생육을 억제하여 김치의 보존성을 향상시키고 숙성기간을 연장시키고자 하였다. GDL이 첨가된 김치의 초기 pH 강하는 GDL이 수용액에서 유기산인 글루콘산으로 전환되면서 나타나는 현상이며 삼투압 작용에 의해 점차 평형을 이루게 되어 pH가 상승하였다가 숙성이 진행되면서 대조구보다 완만하게 pH가 저하하였다. pH 강하로 인하여 김치의 초기 유산균의 생육이 지연되면서 대조구와 비교시 숙성기간동안 산 생성량이 적게 나타났다. HPLC 분석에서 김치의 발효동안 oxalic acid, succinic acid, lactic acid, malic acid와 acetic acid가 생성되는 것으로 나타났으며, 대조군의 경우 GDL을 첨가한 경우보다 lactic acid의 생성량이 현저히 많았다. 김치에 첨가된 GDL은 초기 주 발효균인 L. mesenteroides의 생육을 억제함으로써 김치의 숙성을 지연시키고, 그 이후의 L. brevis와 산내성이 강한 L. plantarum의 생육을 억제함으로써 산도의 증가를 지연시키고 김치 조직의 연화를 방지할 수 있는 것으로 생각된다. 또한, 글루콘산은 무색의 순한 청량한 신맛을 띄는 유기산으로 관능검사에서 김치 고유의 맛과 향기에 영향을 주지 않았다. 따라서, 김치 제조시 GDL의 첨가는 김치의 유산균의 생육지연을 통하여 김치가 숙성에 도달하는 시간을 지연, 유지시켜 가식시간을 연장시킬 수 있으면서, 관능적 품질에 차이가 없는 김치를 제조할 수 있었다. This study was carried out to estimate the effects of glucono-δ-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 10℃. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then, the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that the formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. brevis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. In sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.