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℃) 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.

Alane(aluminum trihydride, AlH3)으로 명명되는 고에너지 물질인 삼수소알루미늄은 수소저장 물질로서 뿐만 아니라 우주항공분야의 고체 추진제나 방위산업의 화약제조용으로도 사용될 수 있다. 본 연구는 습식공정을 통하여 합성하고, 에테르를 세밀하게 분리하는 결정화 공정을 통하여 최종 수소화물을 추출하였다. 결정화 공정에서 삼수소알루미늄-에테레이트(AlH3·(C2H5)2O)가 alane으로 상변이하면서 입자가 성장하고, 85℃에서 2 시간의 결정화 시간이 이루어졌을 때 가장 안정된 결정상이 나타나는 모습을 확인하였다. 최종적으로 추출된 고체상 삼수소알루미늄은 막대모양의 γ-형태가 가장 많은 양을 차지하는 것으로 나타났으며, 크기는 50-100 μm 수준이었다

1. 주요 쌀 생산국 브랜드 쌀 및 MMA 쌀 40점의 품질을 조사한 결과, 수분함량은 11.6(인도)~14.2%(중국), 단백질 함량은 5.82(미국)~7.86%(중국), 아밀로스 함량은 16.2(태국)~24.4%(인도), 윤기치는 45.2(인도)~75.7(미국)의 범위를 나타내었다. 2. 국가별 수집된 브랜드 쌀의 형태적 특성을 살펴본 결과, 중국과 베트남의 브랜드 쌀은 주로 통통한 단립종이었고, 미국 브랜드 쌀은 중간 두께의 중립종이었으며, 태국 브랜드 쌀은 얇은 장립종의 형태를 나타내었다. 호주와 인도는 단립, 중립, 장립의 다양한 형태의 쌀을 확인 할 수 있었다. 3. 국가별 브랜드 쌀의 백미 품위를 살펴본 결과 완전미율은 72.4(인도)~95.2(태국)%의 범위였으며, 베트남 브랜드 쌀은 동할미 비율이 높았으며, 인도 브랜드 쌀은 분상질미 비율이 높은 특징을 나타내었다. 4. RVA를 이용한 호화특성을 분석 한 결과, 인도의 브랜드 쌀이 최고온도가 낮고 치반점도가 높으며 강하점도가 낮아 취반미의 찰기가 낮을 것으로 예측되었으며, 호화개시온도 또한 유의하게 높은 것을 확인할 수 있었다. 5. 국가별 브랜드 쌀의 식미 관능평가를 실시한 결과, 수집된 브랜드 쌀의 평균 종합기호도는 미국(-0.59), 중국(-0.76), 호주(-1.23), 베트남(-1.43), 태국(-2.09), 인도(-2.49) 순으로 나타났다.

This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

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.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

Fish skin peptide-loaded liposomes were prepared in 100 mL and 1 L solution as lab scales, and 10 L solution as a prototype scale. The particle size and zeta potential were measured to determine the optimal conditions for the production of fish skin peptide-loaded liposome. The liposome was manufactured by the following conditions: (1) primary homogenization at 4,000 rpm, 8,000 rpm, and 12,000 rpm for 3 minutes; (2) secondary homogenization at 40 watt (W), 60 W, and 80 W for 3 minutes. From this experimental design, the optimal conditions of homogenization were selected as 4,000 rpm and 60 W. For the next step, fish peptides were prepared as the concentrations of 3, 6, and 12% at the optimum manufacturing conditions of liposome and stored at 4ºC. Particle size, polydispersion index (pdI), and zeta potential of peptide-loaded liposome were measured for its stability. Particle size increased significantly as manufacture scale and peptide concentration increased, and decreased over storage time. The zeta potential results increased as storage time increased at 10 L scale. In addition, 12% peptide showed the formation of a sediment layer after 3 weeks, and 6% peptide was considered to be the most suitable for industrial application.

목적 : 주거환경 중재는 장애인의 자립을 지원하는 실질적인 요소이다. 이는 장애인의 삶의 질 향상에 매우 중요하나, 국내 장애인가구는 장애특성에 따른 물리적 접근성 확보에 대한 고려없이 대부분 열악한 주거실태를 겪고 있다. 본 연구에서는 장애인의 욕구와 장애특성에 따른 주거환경 개조가 일상생활에 미치는 영향에 대해 알아보고자 한다. 연구방법 : 경기도 G시에 거주하는 장애인 4명을 대상으로 개인별 욕구와 장애특성에 따라 맞춤형 주거환경 개조를 실시 하였다. 이를 위해 상담, 주거환경 평가 후 수립된 서비스계획에 따라 주택을 개조하고 한국형 보조공학 만족도 평가를 실시하여 제공된 서비스의 질을 확인하였다. 마지막으로 캐나다 작업수행 측정도구(COPM)로 일상생활에서의 작업수행 및 만족도의 변화를 평가하였다. 결과 : 보조공학서비스 만족도는 평균 4.35점으로 전반적으로 만족한다고 나타났다. 주거환경 중재 후 주택체크리스트 점 수는 평균 11.25점에서 14.5점으로 높아졌고, 모든 대상자의 작업 수행도와 만족도가 향상되었다. 결론 : 장애인의 개인별 욕구에 따른 주거환경 중재는 이들의 일상생활 활동 수행에 긍정적인 영향을 미친다. 지역사회 장애인의 사회통합과 삶의 질 향상을 위해 작업 기반의 보조공학서비스가 제공될 필요가 있다. 주거환경 중재 활성화 및 보다 포괄적인 접근을 위해 주거환경 관련 다영역 전문가 및 지역사회 유관기관 간의 협업이 요구된다.

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

This study was conducted to investigate the actual condition of fine particles (PM2.5) pollution and to verify the necessity of managing PM2.5 in the indoor environment of public use facilities in Gyeonggi-do. As a result, it was found that PM2.5 concentrations measured for 24 hours ranged from 15.9 to 113.5 μg/m3 and averaged 42.5 μg/ m3, and for 6 hours, ranged from 20.4 to 167.1 μg/m3 and averaged 65.6 μg/m3. Average concentration was highest in subway stations, followed by nursery schools and indoor parking lots. 49 of the 55 sites investigated exceeded the 24hr-PM2.5 standard specified in WHO guidelines (25 μg/m3). The ratio of PM2.5 to PM10 was 70.2% for 24hr and 70.7% for 6hr on average. This means that PM2.5 tends to account for a large proportion of the total particulate pollution in the indoor environment, and that it is essential to control fine particulate matter in order to reduce total particulate matter in the indoor environment. In addition, it was found that the time to be sampled and total sampling time are one of important factors which affect PM2.5 concentration in indoor air quality; therefore, I think that it is necessary to concretely specify the time to be sampled and maximum range of total sampling time in the test method of PM2.5. Recently, regulations on PM2.5 in indoor environments have been strengthened in other countries due to its high risk to human health; however, there is currently no enforceable regulation in Korea. Given that PM2.5 is more harmful to human health than PM10, it is urgently necessary to establish proper policies and regulations to control PM2.5 in indoor environments.

목적: 스마트패드를 이용한 근거리 작업 시 정상안과 건성안에서 청광차단 안경렌즈의 사용이 순목횟수에 미치는 영향을 알아보고자 하였다. 방법: 교정 및 나안 시력이 0.8이상인 연구 대상자를 눈물양에 따라 정상안과 건성안으로 분류한 후 plano 렌즈와 두 종류의 청광차단렌즈(이하 BRC 렌즈, BB 렌즈)를 각각 덧댐 하였다. 조도 550 및 10 lux의 조건에서 스마트패드를 이용하여 10분 동안 독서하게 하였고, 독서 시의 순목횟수를 측정하여 비교분석하였다. 결과: 스마트패드를 이용한 근거리 작업 시 정상안과 건성안의 순목횟수는 조도 조건에 상관없이 청광차단렌즈의 덧댐이 plano 렌즈 덧댐 시보다 높은 경향을 보였고, 조도 550 lux 조건에서는 BB 렌즈, 조도 10 lux 조건에서는 BRC 렌즈 덧댐 시의 순목횟수가 가장 높게 나타났다. 또한 조도 10 lux 조건에서 정상안과 건성안의 순목횟수는 렌즈 종류에 관계없이 조도 550 lux의 조건 대비 높은 경향을 보였고, 정상안의 순목횟수는 건성안에 비해 낮게 나타나는 경향을 보였다. 조도 조건에 따라 청광차단렌즈 덧댐 시와 plano 렌즈 덧댐 시의 순목횟수 차이를 분석하였을 때, 건성안의 경우 밝은 조도에서 청광차단렌즈와 plano 렌즈 의 덧댐 시의 순목횟수 차이가 어두운 조도에 비해 높게 나타났다. 정상안의 경우 밝은 조도일 때 BB 렌즈, 어두운 조도일 때 BRC 렌즈의 덧댐 시 plano 렌즈 덧댐과의 순목횟수 차이가 높은 경향을 보였다. 독서 시간에 따른 순목횟수는 건성안의 경우 모두 시간이 지날 수록 증가하는 추세를 보였으나 정상안에서는 밝은 조도에서는 BB 렌즈, 어두운 조도에서는 BRC 렌즈 덧댐 시에 감소하는 추세를 보였다. 결론: 본 연구 결과 디스플레이를 이용한 근거리 작업 시 청광차단렌즈의 사용은 순목횟수에 영향을 미치며 눈물막 안정성 및 조도 조건, 렌즈 종류에 따라서도 다르게 나타남을 알 수 있었다. 따라서 적절한 청광차단렌즈를 선택하여 착용해야하며, 또한 청광차단렌즈의 사용은 독서 시간에 따라서도 영향을 받을 수 있으므로 이를 고려하여 사용할 것을 제안한다.

목적: 본 연구에서는 동일 재질이지만 착색 유무가 다른 투명소프트콘택트렌즈(이하 투명렌즈)와 써클콘택트렌즈(이하 써클렌즈)의 표면 및 내부의 친수성을 비교하여 착색에 의해 콘택트렌즈의 표면 및 내부 친수성 특성이 달라지는 정도를 알아보고자 하였다. 방법: 국내에서 시판 중인 소프트콘택트렌즈 중 etafilcon A 재질의 투명렌즈와 써클렌즈, hilafilcon B 재질의 투명렌즈와 써클렌즈, nelfilcon A 재질의 투명렌즈와 써클렌즈로 착색 유무 여부가 다른 총 6 종의 소프트콘택트렌즈를 사용하였다. Jacob의 방법에 따라 수단 Ⅳ 용액으로 소프트콘택트렌즈를 표면 및 전체 염색하고 헹군 뒤 렌즈를 DMSO에 담아 초음파 세척기를 사용하여 렌즈에 부착된 수단 Ⅳ를 추출하였다. 추출된 수단 Ⅳ의 흡광도를 찍은 후 검량선(calibration curve)에 따라 농도로 환산하였다. 결과: Etafilcon A 재질 렌즈의 표면 친수성 평가에서 투명렌즈와 비교하여 써클렌즈의 수단 Ⅳ농도가 더 높았으나 유의한 차이는 아니었고, 내부포함 친수성 평가에서는 써클렌즈가 2.2배 높았다. Hilafilcon B 재질 렌즈의 표면 친수성 평가에서 투명렌즈에 비해 써클렌즈의 수단 Ⅳ의 농도가 유의하게 높아 투명렌즈의 표면이 더 친수성임을 알 수 있었고, 내부 포 함 친수성 평가에서는 오히려 써클렌즈가 더 친수성으로 나타났다. Nelfilcon A 재질 렌즈 투명렌즈와 써클렌즈의 표면 및 내부 친수성이 유의한 차이가 없었다. 렌즈 표면에 염료가 위치한 hilafilcon B 렌즈의 경우는 표면 수단 Ⅳ의 농도가 더 높았고, 렌즈 안쪽에 염료가 위치한 etaflicon A의 경우 내부의 수단 Ⅳ의 농도가 더 높았다. 그러나 nelfilcon A는 표면과 내부 모두에서 친수성이 매우 높아 염료의 위치에 상관없이 친수성 정도의 차이가 나타 나지 않았다. 결론: 본 연구에서 착색 유무에 따라 소프트콘택트렌즈 표면과 내부 친수성의 정도가 2배 이상 달라질 수 있으며, 염료의 위치에 의해서도 표면과 내부의 친수성이 영향을 받는다는 것을 밝혔다. 이러한 친수성 정도의 차이는 투명렌즈와 착색렌즈의 재질적 특성 및 각막에 대한 생리적인 상호작용이 다른 것에 대한 하나의 원인이 될 수 있으리라 보인다.

목적: 본 연구에서는 원리가 다른 두 수차계 Hartmann Shark Aberrometer와 Retinoscopic Aberrometer로 측정한 연령에 따른 수차의 평균의 차이에 대한 유의성을 검증하고 상관관계를 비교하였다. 방법: 원리가 다른 두 수차계 Hartmann Shark Aberrometer (KR9000-PW®￧￧, Topcon, Tokyo, Japan와 Retinoscopic Aberrometer (OPD Scan®, NIDEK Co Ltd, Gamagori, Japan)를 이용하여 측정한 연령에 따른 안구전체, 각막, 수정체를 포함한 내부의 총고위수차, 코마수차 그리고 구면수차의 평균의 차이에 대한 유의성을 검증하고 두 기기로 측정한 수차 값 간의 상관관계를 비교하였다. 결과: 두 기기 간의 안구전체의 총 고위수차량은 10대와 20대만 통계적으로 유의하게 나타 났고(10s : p<0.001, 20s : p=0.002) 코마수차는 40대와 60대에서 통계적으로 유의하게 나타났으며(40s : p=0.004, 60s : p=0.021) 구면수차에서는 20에서 40대까지와 60대에서 통계적으로 유의하였다(20s : p=0.009, 30s : p<0.001, 40s : p=0.041, 60s : p<0.001). 각막의 총 고위수차량은 모든 연령대에서 p=0.001로 유의하게 나타났으나 코마수차는 모 두 p<0.05으로 통계적으로 유의하지 않았다. 구면수차는 10와 30대 그리고 60대에서 통계 적으로 의미있게 나타났다(10s : p=0.001, 30s : p=0.001, 60s : p=0.015). 수정체를 포함한 내부의 총 고위수차량은 60대(60s : p=0.232)를 제외하고 10대에서 50대까지 통계적으로 유의하였으나(10s : p=0.025, 20s : p<0.001, 30s : p=0.005, 40s : p<0.001, 50s : p=0.014) 코마수차에서는 모두 통계적 의미가 없었다. 구면수차에서는 모든 연령대에서 통계적으로 유의하였다(10s : p<0.001, 20s : p<0.001, 30s : p=0.001, 40s : p<0.001, 50s : p=0.008, 60s :p<0.001). 안구전체와 각막의 총 고위수차, 코마수차, 구면수차 및 수정체를 포함한 내부의 총 고위수차, 코마수차는 양의 상관관계를 보였으며 수정체를 포함 한 내부의 구면수차만이 음의 상관관계를 나타내었다. 수정체를 포함한 내부의 총고위수차를 제외하고 모두 통계적으로 유의하였다. 결론: 본 연구를 통해 서로 다른 원리의 Hartmann Shark Aberrometer와 Retinoscopic Aberrometer로 수차를 측정함에 있어서 차이점을 가지고 있기 때문에 각 기계의 특징과 차이를 이해하고 분석하여 임상적 정확성을 위해 계속적인 검증 연구가 필요할 것으로 사료 된다.