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기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교
허정애,곽한섭,김미정,김민정,김윤숙,장민선,김상숙,Heo, JeongAe,Kwak, Han Sub,Kim, Mi Jeong,Kim, Min Jung,Kim, Yoonsook,Chang, Min-Sun,Kim, Sang Sook 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2
The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.
Yongsik Jeong,Jaehyung Yu,Sang-Mo Koh,Chul-Ho Heo,Jeonga Lee 한국지질과학협의회 2016 Geosciences Journal Vol.20 No.2
This study examined the spectral characteristics of minerals occurring at Weondong skarn deposit located in South Korea and assessed the effectiveness of VNIR-SWIR spectroscopic approaches in zone definition characterizing skarn deposits based on XRD, XRF, and petrographic studies. The spectroscopic analyses identified intrusive rock, garnet-clinopyroxene skarn, clinopyroxene- garnet skarn, W-ore, and host rock zones. The assessment results for VNIR-SWIR spectroscopy in skarn exploration illustrated that the spectral approaches would be very useful for attaining skarn mineral information such as calcite, chlorite, clinopyroxene, garnet, scapolite, vesuvianite, and wollastonite and clay minerals. Furthermore, the rock-forming minerals such as K-feldspar, plagioclase, quartz, fluorite, and tungsten-bearing minerals like scheelite may require supplementary mineral analysis. A combined analysis of spectrometry, XRD, XRF, UV lamp scanning, and petrographic studies reveals that the skarn mineralization of the study area related to W mineral of the study core is defined as proximal endoskarn to proximal exoskarn, which could be defined by spectroscopic approaches.
제빵용 우리밀과 수입밀 원맥의 이화학, 미생물, 항산화 특성 비교
곽한섭,김미정,허정애,김민정,심재원,김의웅,김훈,김상숙,Kwak, Han Sub,Kim, Mi Jeong,Heo, JeongAe,Kim, Min Jung,Shim, Jaewon,Kim, Oui-Woung,Kim, Hoon,Kim, Sang Sook 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1
The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.
3차원적인 운동프로그램과 Klapp`s 운동프로그램이 척추측만에 미치는 영향
양회송 ( Hoesong Yang ),정찬주 ( Chanju Jeong ),유영대 ( Youngdae Yoo ),배세현 ( Sehyeon Bae ),박진수 ( Jinsu Park ),문지혜 ( Jihye Mun ),양세열 ( Seyoul Yang ),이솔 ( Sol Lee ),하유라 ( Yura Ha ),허정애 ( Jeongae Heo ) 대한통합의학회 2014 대한통합의학회지 Vol.2 No.2
PURPOSE: The purpose of this study was to investigate the effects of 3 dimensional exercises and Klapp’s exercise on parameters of scoliosis in subjects with non-structure scoliosis. METHOD: This study was performed on 24 subjects. Twenty-four subjects were divided into two groups; 3 dimensional exercise(n=12), Klapp’s exercise(n=12). Both of the group performed the exercise 3 times a week for 5 weeks. The data was analyzed by the Paired t-test for comparing before and after changes of factors in each group and the Independent t-test for comparing the between groups. RESULT: The result are as follows. There was statistically significant difference of before and after arthopometric parameters, trunk flexion, Cobb``s angle in 3 dimensional exercise(p<0.05). There was statistically significant difference of before and after acromion high, trunk extension, Cobb``s angle in Klapp’s exercise(p<0.05). There was no statistically significant difference of between the two group in arthropometric parameters, ROM, Cobb``s angle(p>0.05). CONCLUSION: As a result of this study, we found that the 3 dimensional exercise may be effective more than Klapp’s exercise.