Lipopolysaccharide가 파골세포의 활성에 미치는 영향에 관한 연구

함일성,이재현 단국대학교 치의학연구소 1992 논문집 Vol.4 No.-

To study the effect of lipopolysaccharide (LPS) on the activity of osteoclast, five bone cell populations were isolated by sequential enzyme digestion of fetal rat calvaria and effect of LPS on the acid and alkaline phosphatase activity was studied. And also, effect of LPS on the ^45Ca release from fetal rat ulnae and radii, and effects of carbonic anhydrase inhibitors on the LPS-induced bone resorption in organ culture were studied. Calvaria from rat fetus at 19th day of gestation, were sequentially digested by enzyme solution (collagenase, trypsin and EDTA) for 10, 10, 10, 20 and 20 min. (population I-V). Effect of LPS on the acid and alkaline phosphatase activity of each bone cell population was determined after 24 hr-incubation with 1㎍/ml or 10㎍/ml LPS. Ulnae and radii were removed from 19-day old fetal rats, prelabelled by subcutaneous injection of 200μCi ^45CaCl_2 into their mother on the 17th day of gestation. Afater 24 hours, media was changed with media containing LPS (1㎍/ml or 10㎍/ml) or LPS+ carbonic anhydrase inhibitors (10mM sulfanilamide or 1mM dichlorphenamide) and cultured for 72 hours. Radioactivities of ^45Ca released into media were determined after 24, 48 and 72 hours. Effects of LPS and carbonic anhydrase inhibitors were observed by the ratio of %-release of ^45Ca between paired control and experimental group. The observed results were as follows: 1. Basal activities of acid phosphatase were higher in early released cell populations than late populations and basal level of alkaline phosphatase was reversed. 2. LPS (1㎍/ml and 10㎍/ml) increased the acid phosphatase activity in populations Ⅰ and Ⅱ significantly. 3. LPS (1㎍/ml and 10㎍/ml) decreased the alkaline phosphatase activity of all bone cell populations and significantly inhibited the enzyme activity in populations Ⅱ, Ⅲ, Ⅳ and Ⅴ. 4. LPS supplemented in media for 72 hours increased the ^45Ca release significantly after 48 and 72 hours of culture. 5. LPS-induced ^45Ca release was inhibited significantly by 10mM sulfanilamide after 72 hours of culture. 6. LPS-induced ^45Ca release was inhibited significantly by 1 mM dichlorphenamide after 48 and 72 hours of culture.

자궁경부암에서 H-ras의 재배열과 v-mos의 증폭

김재형,함덕상,고복현,김대광 동국대학교 경주대학 1993 東國論集 Vol.12 No.-

Uterine cervical cancer is the most common cancer of woman in Korea. To understand which oncogenes are involved in squamous cell carcinomas of the uterine cervix, author examined nine human tissues of squamous cell carcinomas of the uterine cervix using Southern blotting techniques for five known oncogenes (H-ras, v-mos, erbB2, c-myc, K-ras). One of the nine tumors demonstrated a rearrangement of the H-ras oncogene. And amplification of v-mos was found in three tumors. The other oncogenes(erbB2, c-myc and K-ras) were the same pattern with the control. It is presumed that rearrangement of H-ras and amplifications of v-mos may be concerned to oncogenesis of squamous cell carcinomas of uterine cervix.

실시간 I/O FSM을 이용한 QoS Monitoring 모델링 및 Interoperability 시험항목 생성

이재동,함창현,김용성 慶南專門大學 1999 論文集 Vol.27 No.1

Application Traffic Classification using PSS Signature

( Jae-hyun Ham ),( Hyun-min An ),( Myung-sup Kim ) 한국인터넷정보학회 2014 KSII Transactions on Internet and Information Syst Vol.8 No.7

Recently, network traffic has become more complex and diverse due to the emergence of new applications and services. Therefore, the importance of application-level traffic classification is increasing rapidly, and it has become a very popular research area. Although a lot of methods for traffic classification have been introduced in literature, they have some limitations to achieve an acceptable level of performance in real-time application-level traffic classification. In this paper, we propose a novel application-level traffic classification method using payload size sequence (PSS) signature. The proposed method generates unique PSS signatures for each application using packet order, direction and payload size of the first N packets in a flow, and uses them to classify application traffic. The evaluation shows that this method can classify application traffic easily and quickly with high accuracy rates, over 99.97%. Furthermore, the method can also classify application traffic that uses the same application protocol or is encrypted.

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

Hyun Wook Kim,Jae Hyun Park,Eui Joo Yeo,Ko Eun Hwang,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Tae Jun Jeong,Yun Sang Choi 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, R2=0.91), and edge (p<0.01, R2=0.89), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

Kim, Hyun-Wook,Park, Jae-Hyun,Yeo, Eui-Joo,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Jeong, Tae-Jun,Choi, Yun-Sang,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

연구발표논문초록 ( 공정시스템 (3) ) : Mixing Cell Model 을 이용한 LDPE 반응기의 해석

함재용(Jae Yong Ham),김재연(Jae Yeon Kim),이현구(Hyun Ku Rhee) 한국화학공학회 1988 추계학술발표회 Vol.- No.-

2019년 국내 사과와 배 화상병 대발생과 그 특징

함현희(Hyeonheui Ham),이경재(Kyong Jae Lee),홍성준(Seong Jun Hong),공현기(Hyun Gi Kong),이미현(Mi-Hyun Lee),김현란(Hyun-Ran Kim),이용환(Yong Hwan Lee) 한국식물병리학회 2020 식물병연구 Vol.26 No.4

2019년 국내의 사과와 배에 화상병이 크게 발생한 원인을 파악하기 위하여 화상병 발생한 30개 과원을 대상으로 각각의 발생 상황과 농가 면담을 통해 경종적 특징 등을 조사하였다. 화상병은 이미 감염된 지 2년 이상 오래 된 과원에서 대부분 발생하였는데, 이런 원인은 (1) 농가가 병 증상을 정확히 알지 못하여 농작업과 방화곤충 등을 통해 과원 내에서 퍼지게 되고, (2) 방화곤충이나 농작업자 등에 의해 처음 발생 과원에서 주변과수원으로 확산되었고, (3) 동일 경작자 또는 공동 농작업자에 의해 근거리 또는 원거리로 확산된 것이라고 추정할 수 있다. (4) 이런 일련의 과정이 새롭게 확산된 지역에서 반복되다가 농가들이 화상병을 알게 되면서 신고가 증가한 것이 2019년 화상병 대발생의 일련의 원인이라고 추정할 수 있었다. 국내에서 화상병 확산을 최소화하기 위해서는 조기진단을 위한 철저한 농업인 교육과 무병징 식물체에서도 화상병균 진단이 가능한 정량적 검출기술이 요구되고 있다. 또한 큰 열매를 주로 생산하는국내 재배법에 적합한 약제방제 체계 개발이 필요하다. 화상병방제에서 가장 중요한 가지의 궤양 증상, 묘목, 양봉장 등의 전염원 관리를 위해서 과원별 병원균의 분자역학연구를 통해 정확한 확산경로를 구명할 것을 제안한다. To find out the cause of the fire blight outbreak in apples and pears of Korea in 2019, we investigated disease appearing situation of thirty fire blight infected orchards, and interviewed farmers to determine the cultivation characteristics. Fire blight occurred mostly in orchards that had infected more than 2 years before. The cause of this were as follows: farmers did not know the symptoms of the disease properly. It is presumed that it has spread from the first occurrence to the surrounding orchards by flower-visiting insects or farmers and to a short distance or a long distance by the same cultivator or co-farmer. These series of processes repeated in the newly spreading area, and then disease reports increased as farmers became aware of fire blight. To minimize the spread of fire blight in Korea, it suggested that thorough education of farmers for early diagnosis and quantitative detection technology that can diagnose even in no symptom showing plants. And chemical or biological spraying systems suitable for domestic cultivation methods, which are producing large fruits, and molecular epidemiological studies of pathogens.

Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-wook Kim,In-jun Yeo,Ko-eun Hwang,Dong-heon Song,Yong-jae Kim,Youn-kyung Ham,Tae-jun Jeong,Yun-sang Choi,Cheon-jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.5

The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSCS), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/ w) pepsin. Electrophoretic patterns showed that the ratio between α1 and α2 chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet. PSC-B had slightly higher molecular weights for α1 and α2 chains than PSCS and PSC-T. From the results of differential scanning calorimetry (DSC), higher onset (beginning point of melting) and peak temperatures (maximum point of curve) were found at PSC-B compared to PSC-S and PSC-T (p

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,In Jun Yeo,Tae Jun Jeong,Yun Sang Choi,Cheon Jei Kim 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.