저장기간에 따른 계육의 지방산 조성에 관한 연구 - 2 . 지방산의 조성변화

김영직,박구부,이한기,정천교 경상대학교 축산진흥연구소 1989 畜産振興硏究所報 Vol.16 No.1

The purpose of this study was designed to comapare the storage stage of spermatozoa in the utero-vaginal (U-V) glands and the infundibular glands of high-fecundity hens. These laying hens were assigned to four group by date intervals after last artificial inseminations. The U-V glands and the infundibular glands in the tissue preparation of the each hen uterus were observed microscopically, and also the appearance rates of spermatozoa-contained U-V glands were compared with those of the infundibular glands. 1. The appearance rates of spermatozoa-contained U-V glands were found to be 27,8%, 28.8, 19.9, 11.1% respectively at the hen groups of 1, 3, 7, 10 days after artificial insemination. 2. The appearance rates of spermatozoa-contained infundibular glands were found to be 0.5, 1.1, 0.6. 0.4% of 1, 3, 7, 10 days after AI and number of spermatozoa contained in a infundibular glands tend predominently to be 1 to 2. So this study cocluded as follows: The appearance rates of spermatozoa-contained glands were found to be higher in the U-V glands than in the infundibular glands and also spermatowa number per gland were more numerous in U - V glands than in infundibular glands.

활성탄의 첨가가 육계의 생산성 및 이화학적 특성에 미치는 영향

김영직,박창일 한국축산식품학회 2001 한국축산식품학회지 Vol.21 No.1

냉장전후 가열처리가 돈육의 중량손실 , 단백질추출성 및 TBA 치에 미치는 영향

김영직,박구부,박범영,박태선,이한기,신택순,김영환 경상대학교 축산진흥연구소 1993 畜産振興硏究所報 Vol.20 No.1

고순도 Fe-C-Si 합금의 응고조직에 미치는 미량산소와 유황의 영향

김영직,서수정 한국주조공학회 1991 제2회 응고기술심포지엄논문집 Vol.- No.-

N/A

가열온도와 방법에 따른 돈육의 단백질 변화

김영직,박구부,박태선,진상근,강정실 경상대학교 축산진흥연구소 1991 畜産振興硏究所報 Vol.18 No.1

세포와 고분자 표면간의 정량적 부착력 측정

김영직,이진우,지경수,신정욱,박기동,김정구,류규하 한국생체재료학회 2002 생체재료학회지 Vol.6 No.2

Quantitative measurement of cell adhesion force to biomaterial surfaces was proposed and evaluated utilizing beam deflection theory with inverse finite element approach. The system for this measurement mainly consisted of a micropipette as a cantilever beam and digital image processing to measure the deflection amounts. Freshly isolated chondrocytes from mature porcine knee joints were seeded on three widely used biodegradable polymers: Poly -carprolactone (PCL), Poly(L-Lactide)(PLLA), Poly(Lactic-co-Glycolic acid, L:G=75:25) (PLGA). Detachment forces were measured at various time intervals, from 8 hours up to 5 days. The morphology was also observed at 12, and 24 hours after seeding. The cells seeded on the PLLA showed the highest attachment force among the three kinds of polymers at 8, 12, and 24 hours after seeding (p<0.05). No significant difference was found between PCL and PLGA at 12 hours after seeding. At 5 days after seeding, no significant difference was found between PCL, PLLA, and PLGA. This quantitative measurement technique may be potentially useful to analyze internal and external factors affecting the cell adhesion.

활성탄과 정어리유의 급여가 계육의 VBN , TBARS 및 지방산 조성에 미치는 영향

김영직,박창일 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.1

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and sardine oil (0, 1, 2, 4%) on volatile basic nitrogen(VBN), thiobarbituric acid reactive substance(TBARS), and fatty acid in meat sample of chicken. Broilers were randomly assigned to one of the five dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2(commercial feed with 0.9% activated carbon and 1% sardine oil) 4) T3(commercial feed with 0.9% activated carbon and 2% sardine oil) 4) T4(commercial feed with 0.9% activated carbon and 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were stored over a period of 0, 1, 3, 7 and 10 days at 4±1℃. The VBN of all treatments significantly increased during the storage periods(p

곶감부산물의 급여가 계육의 이화학적 특성에 미치는 영향

김영직 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

마늘 부산물을 사료에 첨가 급여한 계육의 총페놀함량, 전자공여능 및 이화학적 특성

김영직,Kim, Young-Jik 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

본 시험은 육계에 마늘 부산물을 급여하여 5주간 사육한 계육의 TBARS, WHC, 전단력, pH, 총페놀함량, 전자공여능, 육색, 관능검사 및 지방산조성을 조사하였다. 실험구는 마늘 부산물을 첨가 급여하지 않은 처리구를 대조구, 마늘 부산물 1% 급여구는 T1, 마늘 부산물 2% 급여구는 T2 그리고 마늘 부산물 5% 급여구는 T3 등 4개 처리구로 나누어 사양하였다. 계육의 TBARS, pH는 마늘 부산물 급여구에서 대조구보다 유의적으로 낮았고, 급여량이 증가할수록 더욱 낮아지는 결과를 보임으로 마늘 부산물의 급여는 계육의 저장성 개선에 도움이 되리라 생각된다. 보수성은 대조구보다 T2와 T3에서 높았다(p<0.05). 총 페놀함량과 전자공여능은 대조구보다 마늘 급여구에서 높아졌으며 마늘 부산물 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다. 육색 중 적색도를 나타내는 CIE $a^*$값은 대조구보다 마늘 급여구에서 높았고, 마늘급여량에 의한 처리구간의 유의적인 변화 없이 마늘 부산물 1% 급여구부터 적색도를 높이는 결과이었고(p<0.05), CIE $L^*$값과 CIE $b^*$값은 처리구간에 유의성이 없었다. 지방산 조성 중 linoleic acid와 linolenic acid는 마늘 부산물 급여구에서 증가하였으나 palmitic acid는 감소하였다(p<0.05). 결론적으로 마늘 부산물의 급여는 pH와 TBARS가 낮아지고, 총페놀함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성 개선에 도움이 되리라 생각된다. This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

스크래치를 이용한 문제해결 프로그래밍에서 CT-TDPS 학습 모형의 효과성 연구

김영직,김성식 한국컴퓨터교육학회 2020 컴퓨터교육학회 논문지 Vol.23 No.3

Computational Thinking(CT) is drawing attention as a core competency required for future talent in the 21st century. Software education for improving CT ability at home and abroad is in full swing. Among them, problem-solving programming education helps to improve CT ability. The CT-TDPS learning model follows the decomposition, abstraction thinking process, which modularizes complex problems, and the Agile development method, which is an iterative and incremental programming method to implement it. In this study, we tried to confirm the improvement of CT ability by applying CT-TDPS learning model to problem solving programming education using Scratch. As a result of the study, it was confirmed that in the problem solving programming education using the CT-TDPS learning model, it improved in all aspects of computing concept, computing performance, and computing perspective, which are sub-factors of CT ability. In addition, it was confirmed that there was a significant difference in the experimental group as a result of the t-test on the Dr.Scratch automatic evaluation result. 21세기 미래 인재에게 필요한 핵심 역량으로 컴퓨팅 사고력이 주목받고 있다. 국내외적으로 컴퓨팅 사고력 향상을 위한 소프트웨어교육이 한창이다. 그중에서 문제해결 프로그래밍 교육은 컴퓨팅 사고력 향상에 도움이 된다. CT-TDPS 학습 모형은 복잡한 문제들을 모듈화하는 분해, 추상화 사고 과정과 이를 구현하는 반복적·점증적 프로그래밍 방식인 애자일(Agile) 개발 방식을 따른다. 본 연구에서는 스크래치를 이용한 문제해결 프로그래밍 교육에 CT-TDPS 학습 모형을 적용하여 컴퓨팅 사고력 향상을 확인하고자 하였다. 연구 결과, CT-TDPS 학습 모형을 적용한 문제해결 프로그래밍 교육에서 컴퓨팅 사고력의 하위 요인인 컴퓨팅 개념, 컴퓨팅 수행, 컴퓨팅 관점에서 모두 향상이 되었음을 확인할 수 있었다. 그리고, Dr.Scratch 자동 평가 결과에 대한 t 검정 결과 실험집단에서 유의한 차이가 있음을 확인하였다.