메치오닌 , 히스티딘 또는 트립토판 첨가한 지렁이 ( Eisenia Foetida ) 고형분 단백질의 가금에서의 생물학적이용

고태송,이상락,오미향 ( Tae Song Koh,Sang Rak Lee,Mi Hyang Oh ) 한국축산학회 1985 한국축산학회지 Vol.27 No.5

In order to observe the biological utilization of earth worm cake protein in chicks, protein-free diet, basal diet containing 15.0% of earth worm cake and diets supplemented with 0.02% of methionine, 0.06% of histidine, 0.02% of methionine+0.06% of histidine or 0.02% of methionine+0.06% of histidine+0.01% of tryptophan in the basal diet, respectively, were prepared. Hatched single comb White Leghorn male chicks were fed on a commercial diet for the first 8 days, protein-free diet for the next 6 days and experimental diets for the subsequent 9 days. Chemical score of earth worm cake protein was 56.3% and the first, second and third limiting amino acids of the protein were methionine, histidine and cystine, respectively, and essential amino acid index was 84.4%. During 9 days of experimental feeding, weight gain, feed intake, protein efficiency ratio(PER), net protein ratio(NPR) and digestibilities of protein were increasing in the birds fed earth worm cake protein supplemented with the methionine. Biological value(BV) and net protein utilization(NPU) of the protein supplemented with the methionine were similar to those of the non-supplemented earth worm cake protein, which were decreasing in the birds fed the other experimental diets. The results indicates methionine will be a limiting amino acid in the earth worm cake protein which were in accordance biological utilization in chicks with the chemical amino acid analysis of earth worm cake protein.

파이썬을 이용한 무선 공유기 DoS 공격

지병규 ( Byoung-kyu Ji ),문봉교 ( Bong-kyo Moon ) 한국정보처리학회 2017 한국정보처리학회 학술대회논문집 Vol.24 No.1

최근 무선 네트워크의 발달로 카페나 대학교, 지하철 등 대부분 공간에서 무선 공유기를 통해 WIFI 서비스가 제공되고 있다. 무선 공유기는 IEEE의 표준 프로토콜인 802.11을 사용하는데, 이 프로토콜의 상용화된 버전인 802.11n의 관리 프레임은 암호화되어 있지 않아 쉽게 악용될 수 있다. 이는 Rogue AP, 비밀번호 크래킹 등 다른 공격으로의 발판이 될 수 있으며 이에 따라 보안에 위협이 될 수 있다. 본 논문에서는 파이썬을 이용해 이러한 취약점에 대해 공격하는 과정을 분석하고 이를 통해 발생할 수 있는 취약점과 대책에 대해 논의할 것이다.

대두단백질 및 카제인 섭취가 병아리의 혈액 Cholesterol 함량에 미치는 영향 비교

지규만(Kew Mahn Chee),김영미(Young Mee Kim),전지영(Jee Young Juhn),최인숙(In Sook Choi),오미향(Mi-Hyang Oh) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.1

대두단백질(ISP)이 혈액 콜레스테롤 농도에 미치는 영향을 확인하기 위하여, 카제인, 어분, 쌀단백질, 옥수수 단백질(글루텐 밀) 등과 함께 이들을 각각 함유한 반정제(semi-purified) 사료를 2주간 병아리에게 급여하였다. 병아리는 쥐에 비해 혈액 콜레스테롤에 예민하게 반응하며, 인체의 지질 실험 모델로 더 적합한 동물이다. 각 단백질 사료 마다 NRC 요구량을 기준하여 부족한 필수아미노산(lysine, arginine 등)을 첨가하였다. 모든 실험 사료는 강제 급이 방식으로 1일 3회 급여하여 아미노산을 제외한 모든 영양소의 섭취량을 동일하게 하였다. 실험 2에서는 모든 사료에 콜레스테롤을 0.3% 수준으로 첨가하여 급여하였다. 카제인군의 병아리 증체량이 두 실험 모두 가장 저조하였고(P<0.05), 대두단백질과 어분군의 성장률이 가장 좋았다. 카제인군은 실험 1, 2에서 혈액 총콜레스테롤, non-HDL 콜레스테롤, TG 함량이 유의하게 가장 높았고, 대두단백질 군은 다른 단백질군(쌀 · 옥수수단백질, 어분)과 대체로 비슷한 수준을 보였다. 어분군은 실험 2에서 혈액 콜레스테롤이 대두 · 쌀 · 옥수수단백질군 보다 유의하게 더 높았다. 카제인군은 간 중량이 두 실험 모두 가장 무거웠고 간의 콜레스테롤 및 총지질 함량 도 가장 많았다. 반면에 어분군은 콜레스테롤 함량을 제외하고 대두 · 쌀 · 옥수수단백질 군과 같은 수준을 보였다. 카제인군에서 나타난 고콜레스테롤혈증(hypercholesterolemia)은 전형적인 Lys- Arg 길항 작용에 의한 결과이며, 카제인을 섭취한 대부분의 동물에서 나타나는 현상이다. 반면에 대두단백질과 쌀단백질, 옥수수단백질 및 어분군의 혈중 콜레스테롤 함량이 비슷하게 나타나는 것은 사료 Lys/Arg 비율이 카제인만큼 심하게 높지 않기 때문이라고 생각된다. 결론적으로 대두단백질군의 저콜레스테롤 혈증(hypocholesterolemia)은 카제인에 비교할 때만 나타나는 상대적인 현상으로, 대두단백질 자체가 혈중 콜레스테롤을 저하시킬 수 있는 독자적인 기능을 갖고 있지 않다고 판단된다. Hypocholesterolemic effect of soy protein was examined in comparison with casein and three other dietary protein sources in chicks. In two feeding trials, 40 (Expt.1) or 50 (Expt. 2), three-day-old, male chicks were forced-fed each of five semi-purified-type diets containing isolated soy protein (ISP, cp 82%), casein (cp 92%), rice protein (RP, cp 70%), corn gluten meal (CGM, cp 65%) or fish meal (FM, cp 70%) for two weeks. The diets for Expt. 2 were supplemented with 0.3% cholesterol by replacing glucose. Each protein source was the only source of protein of each diet. Essential amino acids were added to the diets to satisfy their requirements according to NRC. The diets were forced-fed to equalize the intake of all nutrients except the amino acids which were inherently variable in the diets. Chicks fed casein showed lower body weight gain than those fed the other proteins in both experiments. Birds fed ISP and FM gained better body weight than the others. Chicks fed casein showed significantly higher levels of plasma total cholesterol, non-HDL cholesterol and triacylglycerol (TG) than those fed ISP and the other protein sources. Meanwhile, the chicks fed ISP, RP, CGM and FM showed comparable levels of plasma total cholesterol, non-HDL cholesterol and TG. In Expt. 2, the birds fed casein and FM showed markedly elevated plasma total cholesterol and non-HDL cholesterol levels. Liver weight and levels of total lipids and cholesterol of chicks fed casein appeared significantly higher than those of the other protein diets, whereas those of the chicks fed ISP, RP, CGM and FM appeared comparable except cholesterol in FM group. In conclusion, only the chicks fed casein diets in both experiments always showed significantly higher levels of plasma cholesterol and TG compared to those fed ISP and the other protein sources. These results support the views that casein, which has unique lysine-arginine ratio, is inherently hyper-cholesterolemic, and ISP is hypocholesterolemic only when compared to casein.

단백질 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

오미향,김경자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4℃ and 20℃ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

가공쌀가루 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

오미향,김경자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4℃ and 20℃ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4℃ and 20℃. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

백설기에 製造한 高蛋白食品과 湖化한 쌀가루를 添加하여 老化遲延 및 物性에 대한 比較硏究

오미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicochemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2~8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotin and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

합리적·장서적 상담(RET)프로그램 : 중·고등 학생용

吳美香,金晟會 경북대학교 학생생활연구소 1987 學生指導硏究 Vol.20 No.1

The purpose of this program, which is based on Ellis' Rational Emotive Therapy, is to experience desirable emotions by changing irrational beliefs into rational beliefs, resulting in a joyful and effiecient-living student. This program is made up of seven parts : (1) the purpose of this program (2) principle of ABCDE (3) Irrational beliefs (4) undesirable emotions (5) disputing of Irrational beliefs (6) practice of ABCDE (7) evaluation of this program. This program consists of twelve sessions. There are three or four sections in each session: explanation, exercises, activities, and evaluation. Twelve sessions of this program are : (1) Orientation of this program, under standing of purpose of program, and Self-Instruction. (2) Understanding of ABCDE principle. (3) Discriminating of Irrational beliefs and Rational beliefs. (4) Discriminating of undesirable emotions and desirable emotions. (5) Understanding of disputing Irrational beliefs. (6) Irrational belief Ⅰ-Demand for approval. (7) Irrational belief Ⅱ-High self-expectation. (8) Irrational belief Ⅲ-Blame proneness. (9) Irrational belief Ⅳ-Emotional Irresponsibility. (10) Irrational belief Ⅴ-Frustration Reactivity. (11) Irrational beliefⅥ -Perfectionism. This RET program, which is carried out 2 hours a week for 12 weeks by group training procedures, may come into effect to junior and high school students.

당근즙 첨가 炊飯米의 性分 및 消化率 測定

오미향,김경자 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.6

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A, 10%:B, 20%:C, 30%:D). The degree of gelatinization and retrogradation, sensory evaluation, and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10~20 % of carrot juice in cooking water was quite acceptable, the optimum cooking conditions for the rice were one hour prosoaking time, 160% cooking water to rice ratio, 20 minutes heating time and 10 minutes steamed cooking.

쌀소비 촉진을 위한 쌀밥 조리 개선 연구 (1) : 취반시 조리수에 산 , 지방 , Cellulose 첨가에 따른 texture 변화

김경자,오미향,양화영,구정선 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.1

This study was attempted to enhance taste and quality value of cooked rice by adding fat, vinegar, cellulose in cooking water. Cooked rice with five different levels of material in cooking water (100% water A: 10% vinegar B: 10% fat C: 10% fat and 10% vinegar D: 10% fat, 10% vinegar and 10% celloulose) was tested for rheology, fine structural changes, sensory evaluation, in vitro digestion. 1) Cooked rice by adding 10% fat rate was higher than A, B, D, E samples for softness, Jelly and increased in vitro digestion. 2) sensory evaluation conducted by tweenty university students a panelists showed that B, D sample were low value in flavour, texture and taste, but higher than A sample for softness, Jelly and in Vitro digestion. 3) E sample (10% fat, 10% vinegar, 10% cellulose) was more significant for taste, texture, and digestion than A sample. From these results, it was concluded that rice cooked with 10% of fat in cooking water was quite acceptable, in terms of practical food value consisting of palatability rheology and digestibility.