http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
The Preparation of a Thermally Responsive Surface by Ion Beam-induced Graft Polymerization
정창희,김완중,정찬희,황인태,최재학 한국방사선산업학회 2012 방사선산업학회지 Vol.6 No.4
In this study, the preparation of a temperature-responsive poly(N-isopropylacrylamide)(PNIPAAm)-grafted surface was performed using an eco-friendly and biocompatible ion beaminducedsurface graft polymerization. The surface of a perfluoroalkoxy (PFA) film was activatedby ion implantation and N-isopropylacrylamide (NIPAAm) was then graft polymerized selectivelyonto the activated regions of the PFA surfaces. Based on the results of the peroxide concentrationand grafting degree measurements, the amount of the peroxide groups formed on the implantedsurface was dependant on the fluence, which affected the grafting degree. The results of the FTIR-ATR, XPS, and SEM confirmed that the NIPAAm was successfully grafted onto the implantedPFA. Moreover, the contact angle measurement at different temperatures revealed that the surfaceof the PNIPAAm-grafted PFA film was temperature-responsive.
정창희,김병우,김추윤 한국동굴학회 1994 동굴 Vol.37 No.-
이 동굴은 위도상으로 보아 북위 37$^{\circ}$03', 동경 128$^{\circ}$29'에 위치하고 있으며 행정적으로는 충청북도 단양군 영춘면 하리에 소재한다. 또한 온달굴은 자연입지면에서 볼때 태백산맥에서 서남쪽으로 뻗고 있는 소백산맥의 주봉인 소백산지(1439m)의 북서면 능선을 하식하고 있는 남한강 수계의 남안에 입지하고 있는데 이른바 온달산성이 있는 성산과 그 줄기 봉인 남산의 땅속에 위치하고 있다. 한편, 교통 및 관광입지면에서 이 동굴의 위치를 본다면 동굴은 소백산 국립공원에 해당하는 소백산지의 북쪽 서면과 서쪽의 충주호 방향으로 흐르고 있는 남한강의 강변의 북쪽 연안에 있다.(중략)
Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt
정창희,류하람,Ting Zhang,이치호,서한극,한성구 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented with 0–3% GTP (w/v), and effects on fermentation were determined. In addition, antioxidant and anti-inflammatory effects of GTP supplemented yogurts were determined in HT-29 colon cells. GTP (1–3%) supplementation significantly increased the acidification rate and growth of LAB during yogurt fermentation. Removal of free radicals and cellular H2O2, and an increase of antioxidant Nrf2 and HO-1 proteins were observed in the 1–3% GTP groups. Yogurt extracts with 0–3% GTP showed decreased expression of TNF-a and IL- 1b in cells. In summary, addition of GTP can enhance the beneficial health effects of yogurt by increasing its antioxidant activity, LAB growth and anti-inflammatory effects.