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서가대에 偈示된 小字報를 통해 본 科學英才들의 心理的 特性
陸根鐵(KeunCheol Yuk),金言住(OhnJuh Kim),李君賢(GunHyun Lee) 한국영재학회 2001 영재교육연구 Vol.11 No.1
과학영재들이 도서실 서가대에 적어 논 소자보를 수집 분석하여 그들이 어떤 문제에 관심을 가지고 있으며, 자신의 목표를 달성하기 위해서 자기 자신을 어떻게 통제하고 길들이고 있는가를 알아보았다. 그 결과 과학영재들은 학교공부 및 진학에 가장 큰 관심을 갖고 있으며 자기자신의 자아실현을 위해서 끊임없이 담금질을 하는 목표 지향적 특성을 가지고 있었다. 특히 교사와의 인간관계에 있어서 매우 힘들어하는 경향이 나타났다. The contents of scribbling made by scientifically gifted students, what is called Sojabo, were analyzed in order to investigate their interests and goals in the future. The scientifically gifted students were those who attended a senior high school of science in Taejeon Metropolitan City. The scribbling shown on a bulletin board in a bookroom were gathered for seven years. The results showed that the gifted students interested in school work and university entrance. And they showed goal-oriented behaviors to achieve self-actualization. They were stressed under competition among friends. They showed difficulties in making good relationship with their teachers. However, they could be characterized as invulnerable students.
Rijke Tube를 이용한 열환경에서의 음향공 특성연구
김기우(Kiwoo Kim),김근철(Keuncheol Kim),김중일(Joongil Kim),고영성(Youngsung Ko),김홍집(Hongjip Kim),권오성(Osung Kwon) 한국추진공학회 2010 한국추진공학회 학술대회논문집 Vol.2010 No.11
수평방향의 전기히터 방식의 Rijke tube는 구조와 원리가 비교적 간단하여 열 음향 불안정 연구에 대표적으로 사용되고 있다. 본 논문은 음향공 특성연구의 일환으로 현재까지 수행하였던 상온감쇠실험과 열적 구배를 갖는 열 음향 불안정 환경과의 실험을 비교하기 위하여 연속적인 실험을 위하여 장시간에도 안정적인 Rijke Tube 제작 및 구성 방법을 제시하였다. 또한 모사된 열 음향 불안정 환경에 음향공을 장착하여 감쇠특성을 확인하여 추후 연구에 필요한 기초자료를 확보하였다. A horizontal Rijke tube with an electric heating part is a convenient system for studying the thermo acoustic instability. In this work, horizontal Rijke tube is manufactured to investigate and compare damping characteristics of Helmholtz resonator under unsteady heat release and room temperature conditions. We obtained basic data using the Helmholtz resonator which is used as passive damper under the thermo acoustic instabilities.
바이오제닉아민 분해 유전자 보유 Bacillus 균주 선발 및 특성
허소정 ( Sojeong Heo ),정근철 ( Keuncheol Jeong ),이현동 ( Hyundong Lee ),정도원 ( Do-won Jeong ),이종훈 ( Jong-hoon Lee ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 한국미생물·생명공학회지 Vol.45 No.2
메주와 된장에서 분리한 Bacillus 속 126균주를 대상으로 amine oxidase 활성을 나타낸 10균주를 분리하였다. 그 중, B. licheniformis 8MI05와 8MS03 균주는 동일한 염기서열을 가진 amine oxidase 유전자(yobN)를 보유하고 있었다. 공개된 B. licheniformis 유전체 정보를 대상으로 yobN 유전자의 보유를 검색한 결과, yobN 유전자 보유는 균주 특이적인 특성으로 확인되었다. 두 균주 모두 4종류 바이오제닉아민(cadaverine, histamine, putrescine, tyramine) 분해 활성을 나타냈고, yobN 유전자를 보유한 재조합균주에서도 바이오제닉아민 분해 활성이 확인되었다. Amine oxidase 유전자보유 균주들은 14% NaCl 농도에서 생육 가능하였고, 균주특이적인 protease 및 lipase 활성을 나타내었다. Ten Bacillus strains possessing amine oxidase activity were selected from 126 Bacillus isolates from meju and doenjang (two traditional Korean soybean foods). Among the isolates, two B. licheniformis strains (8MI05 and 8MS03) harbored the amine oxidase gene yobN. By conducting a gene search against published B. licheniformis genomes, the possession of yobN was proved to be a strain-specific property. Both strains degraded four types of biogenic amines (cadaverine, histamine, putrescine, and tyramine) supplemented in tryptic soy broth during their culture. A recombinant harboring yobN also degraded the four types of bio-genic amines during cultivation. Both Bacillus strains could grow at a NaCl concentration of 14% and exhibited strain-specific protease and lipase activities.
( Do-won Jeong ),( Hyundong Lee ),( Keuncheol Jeong ),( Cheong-tae Kim ),( Sun-taek Shim ),( Jong-hoon Lee ) 한국미생물 · 생명공학회 2019 Journal of microbiology and biotechnology Vol.29 No.2
We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidateinoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.
Urease Characteristics and Phylogenetic Status of Bacillus paralicheniformis
( Do-won Jeong ),( Byunghoon Lee ),( Hyundong Lee ),( Keuncheol Jeong ),( Mihyun Jang ),( Jong-hoon Lee ) 한국미생물 · 생명공학회 2018 Journal of microbiology and biotechnology Vol.28 No.12
In 2015, Bacillus paralicheniformis was separated from B. licheniformis on the basis of phylogenomic and phylogenetic studies, and urease activity was reported as a phenotypic property that differentiates between the two species. Subsequently, we have found that the urease activity of B. paralicheniformis is strain-specific, and does not reliably discriminate between species, as strains having the same urease gene cluster were identified in B. licheniformis and B. sonorensis, the closest relatives of B. paralicheniformis. We developed a multilocus sequence typing scheme using eight housekeeping genes, adk, ccpA, glpF, gmk, ilvD, pur, spo0A, and tpi to clearly identify B. paralicheniformis from closely related Bacillus species and to find a molecular marker for the rapid identification of B. paralicheniformis. The scheme differentiated 33 B. paralicheniformis strains from 90 strains formerly identified as B. licheniformis. Among the eight housekeeping genes, spo0A possesses appropriate polymorphic sites for the design of a B. paralichenofomis-specific PCR primer set. The primer set designed in this study perfectly separated B. paralicheniformis from B. licheniformis and B. sonorensis.
Jeong, Do-Won,Heo, Sojeong,Lee, Bitnara,Lee, Hyundong,Jeong, Keuncheol,Her, Jae-Young,Lee, Kwang-Geun,Lee, Jong-Hoon Elsevier Science Publishers 2017 International journal of food microbiology Vol.262 No.-
<P>We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures. Principal component analysis of these volatile compounds concluded that E. faecium and T. halophilus produced a similar profile of volatile compounds to soybeans with no dramatic differences in soybean flavor. B. licheniformis and S. succinus produced the crucial volatile compounds that distinguish the flavor profiles of soybean. During soybean fermentation, phenylmethanol and 2,3,5,6-tetramethylpyrazine were determined as odor notes specific to B. licheniformis and 3-methylbutyl acetate as an odor note specific to S. succinus.</P>