서울의 Penicillinase Producing Neisseria Gonorrhoeae 발생빈도(1994)

김재홍,안진균,정성재,김영태,김중환,김시영,이석종,이홍렬,서호석,김경훈,권혁진,정우권,고우석,이용석,안필수,오준규,오용섭 대한화학요법학회 1996 대한화학요법학회지 Vol.14 No.1

Background : In recent years gonorrhoea has been panendemic and remains one of the most common Sexually Transmitted Diseases in the world, especially in developing countries. Objective & Method : For the detection of a more effective therapeutic regimen and assessing the prevalence of Penicillinase Producing Neisseria Gonorrhoeae(PPNG), Ive have been trying to study the patients who have visited the VD Clinic of Choong-Ku Public Health Center in Seoul since 1980 by means of the chromogenic cephalosporin method. Results : In 1994, 168 strains of N. gonorrhoeae were isolated, among which 109 (64,9% ) were PPNG. Conclustion : Our results suggests that the prevalence of PPNG in Seoul is still increasing.

프리스트레스트 콘크리트 橋梁의 解析 및 設計自動化

金亮均,李準熙,崔正鎬,申鉉穆 成均館大學校 科學技術硏究所 1995 論文集 Vol.46 No.2

Computer programs called "PCBRG" and "PCPST' were developed to analyze and design the prestressed concrete bridge. PCBRG is a structural analysis program which can determine the member forces, displacements and adaptable area of tendon by iteration method. PCPST is a post-processor for design. It enables design variables verified and the results of analysis (stress, member force and displacement, etc) are presented in the screen. Also the shear force and bending strength by the deformation compatibility method were checked.

Key을 이용한 디지털 이미지 워터마킹에 관한 연구

정송균,김정엽,현기호 영산대학교 2003 영산논총 Vol.11 No.-

In this paper, we reviewed and compared the methods uses the key as watermark and key with watermark. And we found some methods using the key in watermarking on the frequency domain which were robust to arbitrary attack. At first, the image was transformed to frequency domain by DWT(Discrete Wavelet Transform) in the methods uses the key as watermark, and then the watermark was inserted and extracted in the high frequency region on the transformed image. The second one uses the key with watermark transforms the image into frequency domain by DCT(Discrete Cosine Transform) and inserts the watermark on the mid frequency region that is selected by human visual characteristics. This method also inserts and extracts the watermark with minimum effect to the image quality by using multiple thresholds to maximize the image quality. Experimental results shows the second method using the key with watermark has higher PSNR compared to the other method for the watermark extraction.

멸치젓의 呈味成分

李應昊,金世權,錢重均,金洙賢,金程均 釜山水産大學校 1982 釜山水産大學 硏究報告 Vol.22 No.1

멸치젓의 呈味成分에 관한 기초자료를 얻고자 생멸치와 이를 原料로 하여 제조된 멸치젓 중의 核酸關聯物質, 유리아미노산, betaine, TMAO, TMA 및 總creatinine을 分析하였다. 核酸關聯物質 중 생멸치에서는 IMP가 乾物量基準으로 2.8 μmole/g로 가장 많았으나 멸치젓에서는 hypoxanthine이 4.2 μmole/g으로 가장 많았고 , ATP는 흔적량에 불과 하였다. 멸치젓 중의 유리아미노산 중 함량이 많은 것은 leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine의 順이었고 glycine, proline, glutamic acid, arginine, threonine, serine 등은 함량이 적었다. 그리고 全유리아미노산은 젓갈 숙성중생원료에 비하여 약 2배로 增加 하였다. Betaine 은 생멸치 및 멸치젓 중에 各各 10.2㎎/100g, 30.0㎎/100/g였으며 이들이 엑스分室素에 대한 比率은 各各 0.6% 및 1.2%였다. TMAO 含量은 생멸치가 13.9㎎/100g, 멸치젓이 9.0㎎/100g였으며 TMA 含量은 各各 22.7㎎/100g 및 30.9㎎/100g였다. 總 creatinine 含量은 생멸치 및 멸치젓에서 各各 433.1㎎/100g, 575.8㎎/100g로서 엑스分室素에 대해 27.2% 및 22.8%였다. Omission test 結果 멸치젓의 呈味成分으로서는 유리아미노산 및 核酸關聯物質이 중요한 구실을 한다는 것을 알았다. This study was conducted to evaluate the taste compounds of fermented anchovy. The contents of such compounds as nucleotides and their related compounds, free amino acids, betaine, TMAO and total creatinine raw and fermented anchovy were analysed. The contents of IMP in raw anchovy appeared higher than other nucleotides and tended to decrease rapidly during fermentation. Therefore, in the case of fermented anchovy, hypoxanthine was abundant and IMP was very low in content. In the free amino acid composition of fresh samples abundant amino acids were leucine, isoleucine, phenylalanine, lysine, tyrosine, alanine, histidine, valine, methionine in order. Such amino acids as glycine, proline, glutamic acid, arginine, threonine and serine were poor in content. The contents of total free amino acids reached approximately about two times as compared with that of raw sample. The amount of betaine and TMA increased, while TMAO decreased during fermentation. The content of total creatinine in raw and fermented anchovy was occupied 22.8% and 27.2% of total of extractive nitrogen, respectively. As the results of omission test, the taste-active compounds of fermented anchovy are assumed to be free amino acids and nucleotides.

자동차 실내 환경 감성측정기 개발 및 공조제어 모델링

류정호,주병수,김봉균,임준우,이덕동 경북대학교 센서기술연구소 1998 센서技術學術大會論文集 Vol.9 No.1

A sensibility measurement system that can measure human sensibility at the automobile cabin environment is developed in this paper. Five kinds of sensors that can measure temperature, humidity, oxygen, CO_(2), and HC gas concentrations are used in this system. Sensibility indexes are defined for each sensor datum, and then those are linearly combined to make a total human sensibility index. A stand-alone system is manufactured using a one-chip microprocessor, and simple controls are showed with LEDs. This system was tested for performance in automobile cabin environment and showed good reliability.

통조림용 가다랑어육의 식품성분

오광수,김정균,김인수,이응호,김복규 國立統營水産專門大學 附設 水産科學硏究所 1990 수산과학연구소보고 Vol.2 No.-

가다랑어 혈합육을 보다 효율적으로 이용하기 위한 일련의 기초연구로서, 가다랑어 혈합육의 지질성분, 함질소엑스분 및 구성아미노산 등을 보통 육과 함께 분석하여 비교, 검토하였다. 보통육은 혈합육에 비해 수분, 조단백질 함량은 약간 많은 반면, 조지방과 회분 함량은 혈합육이 약간 많았다. 휘발성염기질소량은 보토육이 22.7mg/100g, 혈합육이 46.9mg/100ㅎ으로 혈합육이 보통육에 비해 선도저하가 훨씬 빨랐다. 보통육과 혈합육의 총지질 조성은 각각 중성지질 79.7%, 71.9%, 당지질, 6.8%, 9.5%, 인지질13.5%, 18.6%로 이루어져 있었다. 중성지질의 성분은 free fatty acid ac triglyceride, 인지질은 phosphatidyl ethanolamine, phosphatidyl, 인지질은 phosphatidyl choline이 주성분이었고, lysogud 인지질의축적도 확인되었다. 총지지르 중성, 당 및 인지질의 축적도 확인되었다. 종지질, 중성, 당 및 인지질의 지반산 조성에서 보통육은 16:0 및 18:1을 주체로 한 포화산 및 모노엔산의 조성비가 혈합육보다 높았으며, 혈합육은 폴리엔산, 특히 22:6의 비율이 월등히 높았다. 16:0. 18:0, 18:1, 20:5 및 22:6 등이 주요 구성지방산이었다. 유리아미노산의 조성은 총함량에서 보통육 쪽이 많았고, 보통육에는 histidine, 혈합육에는 tauring의 보통육에서는 680.9mg.100g 정도 전존해 있었으나, 혈합육에서는 IMP의 분해가 급속히 진행되어 73.1mg/100g에 지나지 않았다. TMAO 및 TMA는 보통육에 비해 혈합육에 휠씬 많이 함유되어 있었고, total creatinine은 보통육 쪽이 많았다. 구성아미노산의 조성은 양시료 간에 별차이가 없었고, glutamic acid, aspartic acid, lysine, leucine, alanine, isoleucine 및 arginine 등이 주요 구성아니노산이었다. The lipid components, nitrogenous extracts and amino acids of dark muscle(DM) of skipjack (Katsuwonus pelamis) were analyzed and compared with those of white muscle(WM). WM was higher in moisture and crude protein content, and lower in crude lipid and ash content than those of DM. Contents of volatile basic nitrogen in WM and DM were 22.7mg/100g and 46.9mg/100g. Total lipid(TL) of WM and DM consisted of 79.7%, 71.9% neutral lipid(NL), 6.8%, 9.5% glycolipid(GL), and 13.5%, 18.6% phospholipid(PL), respectively. NL was mainly composed of free fatty acid, triglyceride, and PL was mainly occupied by phosphatidyl ethanolamine, phosphatidyl choline. Also lysophosphatidyl choline and lysophosphatidyl ethanolamine were identified in PL. In fatty acid composition of TL, NL, GL and PL, WM revealed higher contents in saturates and monoenes such as 16 : 0, 18 : 1, while DM showed higher contents in polyenes such as 22 : 6 especially. The major fatty acids of these samples were generally 16 : 0, 18 : 0, 18 : 1, 20 : 5 and 22 : 6. Contents of total free amino acids from WM and DM were 5,982.3mg/100g and 4,450.7mg/100g (dry base). Of free amino acids, Tau concentration was much higher in DM than in WM, Ala, Gly, Met, Arg, Thr were also high in DM. But His was much higher in concentration in WM. Content of inosinic acid(IMP) in WM(680.9mg/100g) was higher than that of DM(73.1mg/100g). The degradations of IMP proceeded very rapidly in DM. DM contained much higher trimethylamine oxide and trimethylamine than those of WM. The profile of combined amino acids in these samples were very similar, and main amino acids were Glu, Asp, Lys, Ala, Ile and Arg.

레토르트 살균처리가 적색육 및 백색육 어류의 성분변화에 미치는 영향 : 2. 지질성분의 변화 2. Changes in Lipid Components

오광수,김정균,김인수,이응호 國立統營水産專門大學 附設 水産科學硏究所 1993 수산과학연구소보고 Vol.4 No.-

전보에 이어 어육을 원료로 하여 보다 품질이 우수한 고온가열처리 식품을 개발하기 위한 기초 자료를 얻을 목적으로, 시료 어육을 121.1℃에서 Fo값을 5, 10, 20으로 달리하여 가열처리 했을 때 지질성분의 변화에 미치는 영향에 대하여 비교, 검토하였다. 시료 가다랑어육 및 명태육의 TBA값과 과산화물값은 가열처리에 따라 현저히 감소하였고, 감소폭은 가다랑어육 쪽이 컸다. 카르보닐값은 가열처리 중 가다랑어육은 감소하는 반면, 명태육은 증가하였다. 색조는 양 시료 모두 가열처리 정도가 커질수록 육색이 진해졌으며, 특히 가다랑어육에서 갈변진행이 현저하였다. 지질성분은 가다랑어육에는 NL의 함량이 많았고, 명태는 PL의 함량이 많았다. 98℃의 열처리에서는 양 시료 모두 NL과 PL의 조성비에 변화가 거의 없었으나, 121.1℃ 열처리에서는 Fo값 증가할수록 NL의 조성비는 높아지고 PL의 조성비는 낮아지는 경향을 나타내었다. TL, NL 및 PL의 지방 산조성은 98℃ 열처리에서는 양 시료 모두 조성비의 변화가 거의 없었으나, 121.1℃ 열처리에서는 Fo값이 증가할수록 폴리엔산의 조성비가 점차 감소했으며,특히 22:6의 감소폭이 컸다. 반면,포화산 및 모노엔산의 조성비는 증가하였다. 지방산 조성의 변화폭은 명태육 쪽이 가다랑어육에 비해 다소 컸다. Fo 20의 열처리에서 TL의 고도불포화지방산의 잔존율은 생시료에 비해 가다랑어육이 73%, 명태육이 65%였다. In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment: decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of 61.9% , 49.6% non-polar lipid(NL), 38.1% , 50.4% polar lipid(PL), respectively. When the samples were heated at the Fo values of 5 or higher, contents of NL were increased, while that of PL were decreased. In fatty acid composition of NL and PL in both fishes, NL revealed higher contents in saturates and monoenes such as 16:0, 18:1, while PL showed higher contents in polyenes such as 20:5, 22:6; percentages of polyenes such as 22:6 especial1y in both fishes decreased with increasing of Fo values. The remaining ratio of PUFA(20:5+22:6/16:0) of Fo 20 samples in skipjack and Alaska pollack meat were 73% and 65% , respectively. However, when the samples were heated at 98℃ for 30 minutes, no appreciable changes occured in fatty acid composition of TL, NL and PL in both fish meats examined.

MAPK Signal Pathway-mediated Anti-inflammatory Effect of Sonchifolactone F Isolated from Crepidiastrum sonchifolium

Ho Yeol Jang,Kyung-Yun Kang,Beom-Gyun Jeong,Jeong-Ho Kim,Jun-Ki Park,Yun-Seo Oh,Kyung-Wuk Park 한국식품영양과학회 2022 한국식품영양과학회 학술대회발표집 Vol.2022 No.10

Statistical Optimization of the Growth Factors for Chaetoceros neogracile Using Fractional Factorial Design and Central Composite Design

Jeong, Sung-Eun,Park, Jae-Kweon,Kim, Jeong-Dong,Chang, In-Jeong,Hong, Seong-Joo,Kang, Sung-Ho,Lee, Choul-Gyun The Korean Society for Microbiology and Biotechnol 2008 Journal of microbiology and biotechnology Vol.18 No.12

Statistical experimental designs; involving (i) a fractional factorial design (FFD) and (ii) a central composite design (CCD) were applied to optimize the culture medium constituents for production of a unique antifreeze protein by the Antartic micro algae Chaetoceros neogracile. The results of the FFD suggested that NaCl, KCl, $MgCl_2$, and ${Na}_{2}{SiO}_{3}$ were significant variables that highly influenced the growth rate and biomass production. The optimum culture medium for the production of an antifreeze protein from C. neogracile was found to be Kalle's artificial seawater, pH of $7.0{\pm}0.5$, consisting of 28.566 g/l of NaCl, 3.887 g/l of $MgCl_2$, 1.787 g/l of $MgSO_4$, 1.308 g/l of $CaSO_4$, 0.832 g/l of ${K_2}{SO_4}$, 0.124 g/l of $CaCO_3$, 0.103 g/l of KBr, 0.0288 g/l of $SrSO_4$, and 0.0282 g/l of ${H_3}{BO_3}$. The antifreeze activity significantly increased after cells were treated with cold shock (at $-5^{\circ}C$) for 14 h. To the best of our knowledge, this is the first report demonstrating an antifreeze-like protein of C. neogracile.

Seasonal occurrence and damage of Scirotothrips dorsalis to kiwifruit in plastic-film house in Jeju, Korea

Jeong Hoon Park,Hee Jeong Hyun,Hyo Jeong Kim,Ho Jun Kang,Tae Gyun Kim 한국응용곤충학회 2023 한국응용곤충학회 학술대회논문집 Vol.2023 No.04