DISCOVERY OF AN X-RAY-EMITTING CONTACT BINARY SYSTEM 2MASS J11201034−2201340

Hu, Chin-Ping,Yang, Ting-Chang,Chou, Yi,Liu, L.,Qian, S.-B.,Hui, C. Y.,Kong, Albert K. H.,Lin, L. C. C.,Tam, P. H. T.,Li, K. L.,Ngeow, Chow-Choong,Chen, W. P.,Ip, Wing-Huen American Astronomical Society 2016 The Astronomical journal Vol.151 No.6

<P>We report the detection of orbital modulation, a model solution, and the X-ray properties of a newly discovered contact binary, Two Micron All Sky Survey (2MASS) J11201034-2201340. We serendipitously found this X-ray point source outside the error ellipse when searching for possible X-ray counterparts of 7-ray millisecond pulsars among the unidentified objects detected by the Fermi Gamma-ray Space Telescope. The optical counterpart of the X-ray source (unrelated to the 7-ray source) was then identified using archival databases. The long-term Catalina Real-Time Transient Survey detected a precise signal with a period of P = 0.28876208 (56) days. A follow-up observation made by the Super Light Telescope of Lulin Observatory revealed the binary nature of the object. Utilizing archived photometric data of multi-band surveys, we construct the spectral energy distribution (SED), which is well fit by a K2V spectral template. The fitting result of the orbital profile using the Wilson Devinney code suggests that 2MASS J11201034-2201340 is a short-period A-type contact binary and the more massive component has a cool spot. The X-ray emission was first noted in observations made by Swift, and then further confirmed and characterized by an XMM-Newton observation. The X-ray spectrum can be described by a power law or thermal Bremsstrahlung. Unfortunately, we could not observe significant X-ray orbital modulation. Finally, according to the SED, this system is estimated to be 690 pc from Earth with a calculated X-ray intensity of (0.7 - 1.5) x 10(30) erg s(-1), which is in the expected range of an X-ray emitting contact binary.</P>

한우 등심과 우둔에서 추출한 Myosin B의 효소적 가수분해물의 단백질 변화와 Angiotensin-I-Converting Enzyme(ACE) 저해효과

김영주 ( Y. J. Kim ),진구복 ( K. B. Chin ) 한국동물자원과학회 2007 한국축산학회지 Vol.49 No.1

암환자에서 단구매개 세포파괴능과 혈청내 Sialic acid농도

승기배,이흥현,서재열,문한림,진종률,박종원,김춘추,김동집 大韓血液學會 1984 大韓血液學會誌 Vol.19 No.1

칸디다증의 면역진단 방법 비교 연구(Ⅱ)

김봉수,김현경,이영선,조인선,동미란,유미옥,오현순,김동한,신종희 국립보건연구원 1994 국립보건원보 Vol.31 No.1

논의 물질순환 모니터링

박승우,윤광식,진영민,이변우 서울大學校 農業生命科學大學 農業開發硏究所 1997 서울대농학연구지 Vol.22 No.1

외과영역에 있어서 연체조직감염에 대한 Bactrim^(�)의 치료성적

김진환,김우기,김진복,진병호 최신의학사 1971 最新醫學 Vol.14 No.4

To assess the effect of new antibiotics-Bactrim on severe surgical infection of the soft tissue, we selected 18 patients from the hospitalized at SNU Hospital in. 1969-1970 period. Following were the selection' criteria U Who showed no effectiveness on conventional antibiotics of medical or massive doses. ? Who showed resistance to known antibiotics. ? Who showed conversion to resistant strain while treatment. Following patient were also excluded for evaluation of toxic effect of Bactrim. 1B Patient with known hepatic, renal, hematologic, digestive and dermatologic disease. ? Patient with known allergic tendencies. Result of treatment were; good 72.2%, moderate 11. 1%, poor 11. 1%, not evaluated 5.5%. No known severe toxic effect developed except 2 cases of nausea and 2 cases of indigestion, which were relieved with cessation of drug and antacid treatment. Eighteen patient had previous massive antibiotic therapy, although good result were obtained among whom Bactrim was their first antibiotic used.

식염 및 지방을 함유한 분쇄돈육의 이화학적 성상 및 최종가열온도 측정을 위한 근장단백질의 이용

강상미,진구복,조수현,이종문 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.1

Processed meats, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of 64℃ to 74℃ with 2℃ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SDS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing cooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to 64℃(P<0.05), but remained constant higher than 68℃. In SDS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations, regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to 68℃~70℃ and might be good indicators for the determination of EPT in ground pork hams.

햄·소시지제품에 대한 소비자 의식 및 구매 실태

조수현,박범영,진구복,유영모,채현석,안종남,이종문,윤상기 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

본 설문조사는 국내 육가공제품의 시장에 대한 소비자 의식과 구매형태를 파악하고 시장확대를 위한 기본방안 구축을 위하여 10월부터 12개월까지 3개월 조사한 결과이다. 육가공제품의 구입횟수는 월 1∼2회로 구입하는 소비자가 40.73%로 가장 많았고 그 다음이 주 1∼2회 구입하는 것(28.07%)으로 나타났다. 햄과 소시지를 구분할 수 있는지에 대한 질문에 구분한다가 86.75%로 나타난 반면 구분하지 못한다가 13.25%로 나타났다. 햄과 소시지를 구분하지 못하는 소비자들은 그 이유로서 두 제품의 고기 함량 및 첨가내용물들이 비슷하여서라는 응답이 47.19%로 가장 많았다. 햄과 소시지를 구입할 때 가장 중요하게 고려하는 사항은 회사명(brand name)인 것으로 나타났으며(32.76%) 원료육의 종류(16.53%), 유통기한(16.38%) 및 원료육 생산지(16.23%)인 것으로 나타났다. 햄 또는 소시지 구입시 제품설명 표시내용을 읽느냐는 질문에 응답자들 중 72.25%가 그렇다고 응답한 반면 27.25%는 읽지 않는다고 응답하였다. 소비자들은 햄과 소시지 구입시 불만사항으로 소비자들이 제품내에 고기보다는 결착제를 비롯한 다른 첨가제들이 많아서 고기맛을 거의 느낄 수 없다고 응답하였으며(47.65%), 외관 및 내용물이 비슷한 제품이 너무 많다고 응답한 소비자 및 맛이 없다고 응답한 소비자가 각각 27.70%, 11.62%인 것으로 나타났다. 햄 및 소시지 제품에 대한 요구사항으로 고기 함량이 높은 제품을 생산하기를 원한다고 응답한 소비자가 64.04%였다. 햄과 소시지 제품 판매시 품질에 따른 가격차등제 실시에 대하여 찬성한다고 응답한 소비자가 83.54%인 것으로 나타나 현재 많은 소비자들이 햄과 소시지 제품의 품질에 따른 가격차등제 실시를 원하는 것으로 나타났다. 우리나라도 품질에 따른 등급 기준 설정과 품질별 가격차등제 실시를 통하여 육가공 제품시장의 확대가 가능할 것으로 판단되며 이는 국내돈육의 비선호부위의 소비촉진도 가능할 것이다. Consumer survey(n=1,343) was carried out to investigate the consumer's perception, purchase behavior and demand on the processed meat products. Most consumers purchased the ham and sausage products once a month (40.73%). Consumers(47.19%) didn't distinguish between ham and sausage products due to the similarity of meat contents and additives in products. Consumers(72.75%) considered the product label when they purchased whereas 27.25% of consumers were not interested in the product label. Consumers(47.65%) were not satisfied with ham and sausage products because there were too much additives other than meat, there were many similar processed products in kinds and appearance(27.70%) and they could hardly detect meat taste(11.62%). Consumers demanded to produce the ham and sausage products which contain high meat contents(64.04%). Consumers were favored with establishment of the price differential system depending on the quality based on meat contents in the product(83.54%). In conclusion, the establishment of the price differential system depending on quality as well as the quality grading system for processed meat products is needed not only to increase the processed meat market but also increase the pork consumption especially for non-preferred pork portions.

심전도 파형 분석 프로그램 개발

이상세,고석남,임승관,정호춘,진달복,이문영,박병림 원광대학교 생체공학연구소 2000 원광인체과학회지 Vol.4 No.1

Easy check system for cardiac function war developed for computer user in this study. EKG amplifier was designed to remove a common noise and muscle noise. EKG pattern, and calculated real time heart rate and probability if arrhythmia were displayed in personal computer. This system would be an effective tool for checking cardiac function in everyone using computer

Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins

Chin, K.B.,Chung, B.K. Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.2

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects.