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성진희 ( Jin Hee Sung ),한명주 ( Myung Joo Han ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6g) were added to the filtered mash which was fermented for 4 days at 24℃ and then aged for 6 days at 4℃ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at 30℃, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at 20℃. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.
소셜러닝을 위한 소셜네트워크서비스(SNS)의 교수매체적 속성 탐색 연구
성진희(Sung, Jin-Hee),전주성(Jun, JuSung) 한국평생교육학회 2012 평생교육학연구 Vol.18 No.3
이 연구에서는 소셜러닝을 위한 소셜네트워크서비스(SNS)의 교수매체적 속성을 탐색하고자 하였다. 이 연구는 향후 소셜러닝 환경에서 SNS를 교수매체로써 활용하고자 할 때 교수방법적인 측면에서의 다양한 전략 개발에 도움을 줄 수 있을 것이다. 연구의 대상은 서울 소재 4년제 S대학교 학생들로 총 500부의 설문지를 배포하여 이 가운데 응답내용이 유효하지 않은 사례 등을 제외하고 최종 447명의 자료만을 분석에 이용하였다. 수집된 연구자료의 분석은 SPSS 18.0을 이용하여 탐색적 요인분석, 두 독립집단 t-test와 일원량변령분석 등을 수행하였다. 이 연구의 결과는 다음과 같다. 첫째, ‘소셜러닝을 위한 SNS의 교수매체적 속성’으로 ‘학습활동의 촉진성’, ‘학습활동의 저해성’, ‘학습정보 공유의 신속성’, ‘지식구축의 협력성’ 등 네 개의 긍·부정적인 속성들을 확인하였다. 둘째, 각 속성에 대한 집단별 평균차이를 분석한 결과 학년을 제외한 성별, 전공계열별, 하루 SNS 사용시간 별 평균에서 유의미한 차이가 있었다. The purpose of the study is to investigate instructional media attributes of SNS for social learning. In terms of instructional aspects, this study would give some meaningful implications for developing a variety of strategies of the effective utilization of SNS in a social learning context. This study collected data from 447 undergraduate students who are enrolling in a four-year university in Seoul. This study also used the 5-point Likert Scale for eighteen questions to investigate instructional media attributes of SNS for social learning. Exploratory factor analysis, two independent samples t-test, and One-way ANOVA were used to analyse the data using SPSS 18.0. And the listwise deletion technique was used for the handling of the missing data. The result of this study is as follows: First, there are four instructional media attributes in SNS for social learning; ‘stimulation of learning activities’, ‘hinderance of learning activities’, ‘immediacy of learning information sharing’, and ‘collaboration of knowledge construction’. Second, there are statistically meaningful mean differences between groups of gender, major, and the hour of SNS use in each sub-attribute.
오상희(Sang Hee Oh),윤영미(Young Mee Yoon),이선경(Sun Kyung Lee),성진희(Jin Hee Sung),김미리(Mee Ree Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.2
우리나라 재래종 순무인 강화도산 자색 순무(뿌리 껍질의 색이 자색)로 동치미를 담구어 18℃에서 24시간 방치후 0℃에서 70일까지 경시적으로 이화학적, 관능적 특성을 분석한 결과는 다음과 같다. pH는 담금 직후 5.75이었으나, 숙성 10일 이후부터 크게 감소하여 숙성 적기인 숙성 40일에는 3.9이었고, 산도 역시 숙성 10일 이후부터 급격히 증가하여 숙성적기인 숙성 40일에는 0.36%이었다. 순무 동치미 숙성 기간중의 염도는 1.3% 정도를 유지하였으며, 가용성 고형물 함량은 6.0~7.4°Brix이었고 탁도는 숙성기간이 경과됨에 따라 증가하였다가 숙성 60일 이후에 감소하였다. 환원당 함량은 숙성이 경과됨에 따라 서서히 감소하였다가 숙성 30일 이후에 약간 증가하는 경향을 나타내었다. 유산균 수는 숙성 10일 이후부터 급격히 상승하여 숙성 40일 경까지 높았다가 그 이후 서서히 감소하였다. 순무 동치미의 자색 색소인 안토시아닌 함량은 국물과 고형물 모두 숙성기간 40일경까지 증가하였다가 그 이후 감소하였는데, 국물의 붉은 정도인 Hunter system의 a값의 변화와 유사하였다. TPA측정 결과 숙성기간이 경과됨에 따라 경도, 파쇄성은 감소하였으나 탄력성은 증가하였다. 관능검사 결과, 숙성적기인 숙성 40일에 단맛, 감칠맛 및 전체적인 수용도 점수가 유의적으로 높은 값을 나타내었는데, 숙성 40일 이후부터 숙성 60일까지의 전체적인 수용도는 유의적인 차이 없이 높은 값을 나타내어(5.1~6.5점), 가식기는 숙성 60일 이내로 볼 수 있었다. Physicochemical and sensory properties of turnip dongchimi were examined during fermentation at 0℃. Salt concentrations of dongchimi liquid were around 1.3% during fermentation. Greater decrease in pH and reducing sugar content in solid, and higher increase of acidity, turbidity and reducing sugar content in liquid were observed during fermentation. The acidity and pH at the optimal fermentation time, at the day 40 was observed 0.36% and pH 3.9, respectively. Lactobacilli number, turbidity, anthocyanin content, the Hunter color L and a values were the greatest at the day 40 and then gradually decreased. The hardness and fracturability of turnip, determined by texture analyser, decreased during fermentation, while springiness increased. Sensory evaluation showed that the scores of color of purple, sweet taste, savory taste, and over-all preference of dongchimi were highest at the day 40. Score of overall preference of turnip dongchimi was the highest with 6.5 at the 40th day of fermentation, the optimum fermentation time, but the score until the day 60 was not significantly decreased.
대학생 소비자의 소비가치인식에 따른 윤리적 소비행동 -에코백과 텀블러 사용을 중심으로
배대일(Bae, Dae-i),이재영(Lee, Jae Young),성진희(Sung, Jin Hee),유현정(Yoo, Hyun Jung) 충북대학교 생활과학연구소 2018 생활과학연구논총 Vol.22 No.1
As the awareness of ethical consumption spreads across the society, consumers take more and more interest in ethical consumption. Researches on the ethical consumption of college students have reported that although its awareness is spreading among college students, it does not lead to actual ethical consumption in many cases. This study thus set out to examine various consumption values behind ethical consumption and investigate differences in the performance of consumer roles in ethical consumption according to these consumption value perceptions. For these purposes, the investigator conducted a survey with college students on and offline for ten days on August 10~19, 2016 and used total 204 questionnaires in analysis. The major findings were as follows: First, 71.1% and 51.5% of the entire respondents had an experience of purchasing an ecobag and tumbler, respectively, mainly for design, price, and practicality. Secondly, the college student consumers did not have a high knowledge level of ethical consumption and believed that they practiced ethical consumption themselves. The measurements of their specific practice acts, however, revealed that their ethical consumption was not concrete and planned. Finally, the study analyzed the effects of their knowledge level of ethical consumption on their attitudes and acts and found that their knowledge level of ethical consumption was in partially inverse proportion to their attitudes and acts regarding it.