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엄기환,손동설,박장환,이용구 동국대학교 산업기술연구원 1995 산업기술논문집 Vol.6 No.-
역전파 신경회로망을 추정기로 이용한 자기동조 적응제어방식을 제안하였다. 제안한 방식은 역전파 신경회로망을 이용하여 시스템함수를 추정하고 추정된 함수를 제어기에서 이용하는 자기동조 적응제어 기법이다. 제안한 방식의 유용성을 확인하기 위하여 가동코일형 선형 직류전동기를 제어대상으로 기존의 반복 최소 자승법을 이용한 자기동조 적응제어방식과 시뮬레이션 및 실험을 통하여 추종 특성을 비교 검토하였다. This paper proposes the self-tuning adaptive control method with back-propagation neural network using a identifier. A proposed method is self-tuning adaptive control method that estimates system functions using back-propagation neural network and estimated function is used to controller. In order to verify the usefulness of proposed method, tracking control characteristics are compared the general self-tuning adaptive control method using R.L.S by simulation and experiments.
조창환 ( Chang Hwan Jo ),김수진 ( Su Jin Kim ),이혜진 ( Hye Jin Lee ),신현수 ( Hyun Su Shin ),안정조 ( Joung Jo An ),조현경 ( Hyun Kyung Jo ),김윤식 ( Yoon Sik Kim ),설인찬 ( In Chan Seol ),유호룡 ( Ho Rhyong Yoo ) 대전대학교 한의학연구소 2011 혜화의학회지 Vol.20 No.1
A Case of dizziness treated with Singi-hwan is reported. Singi-hwan is an herbal formula historically used for Jing(精) deficiency in Traditional Korean Medicine and dizziness is a common symptom presented in patients with Jing(精) deficiency. An elderly patient diagnosed with senile dizziness was treated using Singi-hwan for ten consecutive days in Dunsan Oriental Hospital, and has shown positive outcome.
Prevalence and Microbial Flora of Chicken Slaughtering and Processing Procedure
Seol, Kuk-Hwan,Han, Gi-Sung,Kim, Hyoun Wook,Chang, Oun-Ki,Oh, Mi-Hwa,Park, Beom-Young,Ham, Jun-Sang Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.6
This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine ($4.50{\pm}0.64$ Log CFU/mL) and chicken carcass before chilling ($4.15{\pm}0.46$ Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.
Prevalence and Microbial Flora of Chicken Slaughtering and Processing Procedure
Kuk Hwan Seol,Gi Sung Han,Hyoun Wook Kim,Oun Ki Chang,Mi Hwa Oh,Beomyoung Park,Jun Sang Ham 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6
This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine (4.50±0.64 Log CFU/mL) and chicken carcass before chilling (4.15±0.46 Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.
Kim, Byung Hwan,Jang, Jae Hoon,Seol, Woo-Kyung,Moon, Joonoh,Kim, Sung-Dae,Lee, Tae-Ho,Kim, Hyoung Chan,Lee, Chang-Hoon,Cho, Kyung-Mox Elsevier 2018 Journal of nuclear materials Vol.508 No.-
<P><B>Abstract</B></P> <P>The specificities of hardness change during tempering in Ti-containing reduced activation ferritic/martensitic (RAFM) steels were found while developing new RAFM steels with improved mechanical properties. Hardness decline during tempering of RAFM steel where Ti replaced Ta (Ti-RAFM) and RAFM steel with both Ta and Ti (TaTi-RAFM) was greater than that in conventional RAFM steel with Ta (Ta-RAFM). It is believed that Ti addition tend to accelerate the growth of MX precipitates and thereby accelerated diffusion of carbon from the martensite matrix, leading to a large decrease in hardness of martensite in Ti-containing RAFM steels during tempering.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The hardness decline during tempering in Ti-RAFM or TaTi-RAFM where Ti was added is due to the decrease in carbon remaining in martensite resulting from fast growth of TiC precipitates in Ti containing RAFM compared to TaC precipitates in Ta-RAFM. </LI> </UL> </P>
Seol, Kuk-Hwan,Joo, Beom-Jin,Kim, Hyoun Wook,Chang, Oun-Ki,Ham, Jun-Sang,Oh, Mi-Hwa,Park, Beom-Young,Lee, Mooha Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.1
This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.
Novel Antioxidant Peptide Derived from the Ultrafiltrate of Ovomucin Hydrolysate
Chang, Oun Ki,Ha, Go Eun,Han, Gi-Sung,Seol, Kuk-Hwan,Kim, Hyoun Wook,Jeong, Seok-Geun,Oh, Mi-Hwa,Park, Beom-Young,Ham, Jun-Sang American Chemical Society 2013 Journal of agricultural and food chemistry Vol.61 No.30
<P>The techno-functional properties of ovomucin as a gel-forming agent and its biological properties are well-known. The aim of the present study was to investigate antioxidant activity in ovomucin hydrolysate using radical scavenging assays. Electrophoresis showed that ovomucin isolated from whole egg was well separated. Ovomucin hydrolysis was carried out using microbial protease according to different incubation times. These ovomucin hydrolysates exhibited 85% antioxidant activity as measured by the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) assay after a 2 h incubation with protease and retained 90% activity until 24 h. At an incubation time of 4 h, the activity of ovomucin hydrolysates reached approximately 90%, corresponding to 115 μM gallic acid equivalent, regardless of the proteases used. The partially purified fraction of the hydrolysate by ultrafiltration and reverse-phase high-performance liquid chromatography was collected and then analyzed by liquid chromatography electrospray ionization mass spectrometry. Two peptides, LDEPDPL and NIQTDDFRT, in this fraction were identified. The antioxidant activities of these two synthesized peptides were measured to be 51.8 and 24.7% by the 2,2-diphenyl-1-picrylhydrazyl assay.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2013/jafcau.2013.61.issue-30/jf4013778/production/images/medium/jf-2013-013778_0003.gif'></P>
Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin
Chang, Oun Ki,Ha, Go Eun,Jeong, Seok-Geun,Seol, Kuk-Hwan,Oh, Mi-Hwa,Kim, Dong Wook,Jang, Aera,Kim, Sae Hun,Park, Beom-Young,Ham, Jun-Sang Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.4
Gelatin is a collagen-containing thermohydrolytic substance commonly incorporated in cosmetic and pharmaceutical products. This study investigated the antioxidant activity of gelatin by using different reagents, such as 2,2-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS), 2,2-di (4-tert-octylphenyl)-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity-fluorescein (ORAC-FL) in a porcine gelatin hydrolysate obtained using gastrointestinal enzymes. Electrophoretic analysis of the gelatin hydrolysis products showed extensive degradation by pepsin and pancreatin, resulting in an increase in the peptide concentration (12.1 mg/mL). Antioxidant activity, as measured by ABTS, exhibited the highest values after 48-h incubation with pancreatin treatment after pepsin digestion. Similar effects were observed at 48 h incubation, that is, 61.5% for the DPPH assay and 69.3% for the ABTS assay. However, the gallic acid equivalent (GE) at 48 h was $87.8{\mu}M$, whereas $14.5{\mu}M$ GE was obtained using the ABTS and DPPH assays, indicating about sixfold increase. In the ORACFL assay, antioxidant activity corresponding to $45.7{\mu}M$ of trolox equivalent was found in the gelatin hydrolysate after 24 h hydrolysis with pancreatin treatment after pepsin digestion, whereas this activity decreased at 48 h. These antioxidant assay results showed that digestion of gelatin by gastrointestinal enzymes prevents oxidative damage.