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보육시설 화재시 공간유형에 따른 피난행태 및 물리적 위험요인 분석 연구
한기성(Han, Gi-Sung),이경훈(Lee, Kyung-Hoon) 대한건축학회 2017 대한건축학회 학술발표대회 논문집 Vol.37 No.1
The purpose of this study is to propose architecturally safe plan type and physical environment depending on human evacuation behavior and investigate specific hazardous factor of physical environment resulted from diverse plan type of child day care center in a fire evacuation. To achieve these purpose, the child day care centers have been chosen in national capital region. and the evacuation experiments through the computer simulation called Simulex were carried. The results of this study are as follows; ⑴ It is necessary to design the egress routes being scattered. And linear type which can be egress various routes is better than centric type that egress routes is centralized like hall. ⑵ A bottleneck situation usually happens connection between door of classroom, corridors, and staircase. and crowding rate is depending on the form and width of exit.
한기성(Han, Gi-Sung),강경연(Kang, Kyung-Yeon),이경훈(Lee, Kyung-Hoon) 대한건축학회 2017 대한건축학회 학술발표대회 논문집 Vol.37 No.2
In this study, 161 Police substations in Korea were categorized into six types based on the facility size and the characteristics of each type were analyzed. In addition, 16 facilities which were representative cases of each type were selected and investigated whether the facilities meet the written standards and how police officers are using their working spaces and rooms through field observation and interview. The results showed that there were differences in the installation ratio of required spaces among facility types. Therefore, for improvement of the facility standard, the lists of space need to be modified and the size of each space need to be complemented.
신지혜,정석근,한기성,장애라,채현석,유영모,안종남,우광태,최석호,이완규,함준상,Shin, Ji-Hye,Jeong, Seok-Geun,Han, Gi-Sung,Jang, Ae-Ra,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Chong-Nam,Woo, Kwang-Tae,Choi, Seok-Ho,Lee, Wan-Kyu,Ham, Jun-Sang 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
The aim of this work was to establish the standard for goat milk somatic cell counts. The data were obtained from MGEN, which were collected from Dec. 2006 to Nov. 2007. A total of three hundred and forty somatic cell counts from 12 goat milk farms were analyzed. A goat milk grading system by somatic cell count is proposed; less than 1,000,000/mL, 1,000,000-1,500,000/mL, 1,500,000-2,000,000/mL, 2,000,000/mL-2,500,000/mL, and over 2,500,000/mL. Under the grading system, the ratio of first grade goat milk would be 26.2%, and that of the fifth grade would be 11.8%. The first grade ratio is low and the fifth grade ratio is high compared to the cow milk grading system. It is expected that somatic cell counts of domestic goat milk will be improved by the proposed grading system.
한국인 영유아 장내균총 정상화를 위한 프로바이오틱 유제품의 개발
김민경,최아리,한기성,정석근,채현석,장애라,설국환,오미화,김동훈,함준상,Kim, Min-Kyung,Choi, A-Ri,Han, Gi-Sung,Jeong, Seok-Geun,Chae, Hyun-Seok,Jang, Ae-Ra,Seol, Kuk-Hwan,Oh, Mi-Hwa,Kim, Dong-Hun,Ham, Jun-Sang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2
유아의 장내 균총 정상화에 유용한 새로운 발효유제품을 개발하고자 본 실험을 수행하였다. 신생아 분변시료에서 2,200균주를 분리하고 348 균주의 16S rRNA를 분석한 결과, 유산균의 37.8%가 E. faecalis로 확인되었다. 가장 많은 유전자형을 나타낸 E. faecalis 중에서 MRS 액체배지에서 가장 생장이 우수한 E. faecalis KACC 91532를 선발하였다. 선발 유산균을 이용하여 전통식품인 타락죽을 발효하고 이화학적, 관능적 특성을 분석하였다. 타락죽의 발효시 E. faecalis KACC 91532는 $6.14{\pm}0.19$에서 $7.36{\pm}0.13$ Log CFU/mL로 증가하여, 섭취량과 E. faecalis가 건강기능식품기준 및 규격에 고시되어 있는 점을 고려시 건강기능식품으로 판매가 가능하며, 특히 유아의 장내 균 총 정상화에 기여할 수 있을 것으로 생각된다. This study was conducted to develop an effective probiotic dairy product to normalize the microbial flora in Korean infants. A total of 2,200 colonies were isolated from 25 Korean neonates, and 16S rRNA of 348 isolates was analyzed. Approximately 40% of the lactic-acid producing bacterial isolates were Enterococcus faecalis, and 34.2% of them were strains similar to XR7 in the GenBank database. The fastest growing strain in MRS broth was registered as 91532 by the KACC. The selected strain was freeze-dried and utilized to ferment a milk-containing rice soup, tarakjuk. Microbiological, physico-chemical, and sensory characteristics of the fermented tarakjuk were compared with fermented milk and tarakjuk. E. faecalis KACC 91532 increased from $6.14{\pm}0.19$ to $7.36{\pm}0.13$ Log CFU/mL, and can be useful as a probiotic, as described in the Standards for Functional Health Foods.
신지혜,정석근,한기성,장애라,채현석,유영모,안종남,이주운,조철훈,이완규,함준상,Shin, Ji-Hye,Jeong, Seok-Geun,Han, Gi-Sung,Jang, Ae-Ra,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Chong-Nam,Lee, Ju-Woon,Jo, Cheo-Run,Lee, Wan-Kyu,Ham, Jun-Sang 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
The aim of this work was to examine the reduction in antigenicity of milk proteins in powdered milk by gamma irradiation which is increasingly used for food safety. Skim milk powder samples were exposed to irradiation doses of 1, 5, and 10 kGy. A greater reduction of ${\alpha}_{S1}$-casein and ${\beta}_{A1}$-casein was found than ${\alpha}_{S0}$-casein and ${\beta}_{A2}$-casein by capillary electrophoresis. Competitive indirect ELISA and passive cutaneous anaphylaxis tests using guinea pigs showed a reduction in antigenicity of powdered milk by 10kGy gamma irradiation. These results indicated that gamma irradiation reduce allergenicity of milk proteins by structural changes of ${\alpha}_{S1}$-casein and ${\beta}_{A1}$-casein, and can be useful for dairy products.
마늘즙 첨가 요구르트의 품질특성 및 항생제 저항성 황색포도상구균 KCCM 40510 억제활성
이승규,이연정,김민경,한기성,정석근,장애라,채현석,김동훈,함준상,Lee, Seung-Gyu,Lee, Yeon-Jung,Kim, Min-Kyung,Han, Gi-Sung,Jeong, Seok-Geun,Jang, Ae-Ra,Chae, Hyun-Seok,Kim, Dong-Hun,Ham, Jun-Sang 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
반응표면 분석에 의한 산양유 요구르트의 제조조건 최적화
함준상,정석근,신지혜,최미영,한기성,채현석,유영모,안종남,고상현,박광욱,최석호,이완규,Ham, Jun-Sang,Jeong, Seok-Geun,Shin, Ji-Hye,Choi, Mi-Young,Han, Gi-Sung,Chae, Hyun-Seok,Yoo, Young-Mo,Ahn, Jong-Nam,Ko, Sang-Hyun,Park, Kwang-Wook,Choi, 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
본 연구는 감귤을 이용하여 산양취가 저감된 산양유 요구르트를 개발하고자 감귤농축액과 감귤향 그리고 과당을 이용하여 산양유 요구르트를 제조하였으며, 제조된 산양유 요구르트의 이화학적 특성 및 관능적 특성을 조사하여 반응표면분석을 이용하여 세 가지 요인이 이화학적 특성 및 관능적 특성에 미치는 영향을 도출하고 감귤 산양유 요구르트의 최적 제조조건을 설정하였다. 제조된 산양유 요구르트의 이화학적 특성에 있어서는 감귤농축액의 첨가가 pH, 적색도, 및 황색도에 고도로 유의적인(p<0.01) 영향을 나타내었으며, 관능적 특성에 있어서는 감귤농축액의 첨가가 색에, 과당의 첨가가 전체적인 기호도에 고도로 유의적인(p<0.01) 영향을 나타내었다. 반응표면 분석에 의한 산양취의 최대값은 2.35, 최소값은 1.08로 두배이상 차이가 나타났으며, 산양취를 최소화시키는 배합조건은 감귤농축액 1.44%,감귤향 0.0357%,및 과당 6.91%이었다. This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH, $a^*,\;and\;b^*$ values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.