자연산 및 양식산 농어의 영양성분 비교

강동수,배태진,하봉석 여수대학교 1998 論文集 Vol.12 No.2

The differences in the contents of nutritive components of meat were examined between wild and cultured sea bass. Total amino acid contents of the wild sea bass were higher than that of the cultured one. The main amino acids in the both sea bass were glutamic acid, aspartic acid, leucine and lysine. The wild sea bass contained higher amounts of glycine than in the cultured sea bass. Total free amino acid contents of the cultured sea bass were higher than that of the wild one. In composition of free amino acid, taurine was abundant, and glutamic acid, glycine, alanine and histidine were the major free amino acids. The contents of glycine, alanine and histidine in the wild fish were higher than those in the cultured one, while the content of taurine was lower. In the contents of nucleotides and their related compounds, IMP was dominant, and followed ADP, AMP, in order. The contents of nucleotides and their related compounds in the cultured sea bass were markedly lower than that of the wild sea bass. In fatty acid composition, C16:0, C18:1, C22:6, C16:1 and C20:5 fatty acids were abundant. The wild sea bass showed higher levels in C16:1 and C18:1 fatty acids than the cultured sea bass, while the cultured sea bass contained much amont of C22:6 fatty acid.

율무의 栽培法에 關한 硏究 : Ⅰ. 율무의 揷穗 適量 試驗 Ⅰ. Experiment on the Seeding Adeguste amount coix lachryma L

姜奉泰 진주산업대학교 1975 論文集 Vol.13 No.-

율무의 파종적량을 究明하고져 本試驗을 수행했든바 다음과 같은 結果를 얻었다. 1. 播種量이 많을수록 草長이 길었으나 統計的인 有意性은 인정되지 않았다. 各播草別 草長은 2.3播草 보다는 1播草에서 播種量이 많을수록 草長이 길어지는 경향이나 통계적인 유의성은 없었다. 2. 播種量이 많을수록 收量이 많았으며 1,2, 番草에서는 播種이 많을수록 靑刈收量이 많았다. 一般的으로 T_6區 3683.6kg/10a, T_7區 3283.3kg/10a T_5區 2835.3kg/1a가 다른 處理區에 比하여 收量이 많았다. 3. 율무를 靑刈作物로 栽培할 경우 播種量은 10a當 最低 7kg∼最高 16kg 범위가 가장 적당하겠다. This experiment was carried out to investigats the effects of the seeding Coix Lachryma L. by the cutting stage. The results obtained were as follows: 1. The grass length statistically increased when the seeding amount increased, but according to cutting stage, the grass length was higher in the 1st cutting stage than in the 2nd and 3rd cutting stage as the seeding amount increased. 2. The yield amount gradually increased according as the seeding amount increased. The green forage amount of 1st and 2nd cutting stage was significantly higher in proportion to the increase of seeding amount. In general, differences were detected out in the yield. However, treatment Ⅶ (3283. 3㎏ per 10 a) and treatments-Ⅴ (2835.3㎏ 10 a) produced more green grass than other treatments. 3. The moderate seeding amount of Coix Lachryma L., in case of cultivating green forage was from 7㎏(to the least) to 16㎏ (to the most) per 10a.

市乳의 保存性

姜奉泰,李乙熙 진주산업대학교 1984 論文集 Vol.22 No.-

This study was carried out in order to the keeping quality of the market milk sold in Jinju area, 9 samples from different plants were investigated into their bacteriological and physicochemical properties, during a period of 8 days in refrigeration at 5℃. The results obtained in this study are summarized as follows; 1. The titratable acidity of all samples until the 8th day of refrigeration were below the regulation value. 2. The alcohol test and boiling test of all samples until the 8th dy of refrigeration showed negative. 3. The number of live bacteria of all samples until the 8th day of refrigeration were below the regulation value(4×10/^4 ㎖). 4. The number of coliform group bacteria of all samples until the 7th day of refrigeration were below the regulation value(<10/㎖), but a small number of samples on the 8th day were above. 5. The psychrophilic bacteria of 4 samples did not grew, it were increased in accordance with the lapse of time in 3 samples. 6. The specific gravity were 1.030 to 1.032, with in the regulation value.

Modal SI 기법 적용을 위한 최적 측정위치 선택

강태우,권순정,김용현,신수봉 東亞大學校 建設技術硏究所 2001 硏究論文集 Vol.25 No.2

In applying a modal system identification with a limited number of measuring degrees of freedom, the selection of optimal sensor locations (OSL) is critical for a good identification. The current research proposes a new OSL method applicable to a modal system identification (SI) and compares it with a widely used OSL method. The proposed method utilizes the sensitivity of eigenvectors with respect to the structural parameters. A simulation study for a tower structure has been carried out to demonstrate the efficiency of the proposed method. Through the simulation study, the influence of OSL on the structural parameters estimated by a S1 method are investigated.

진자검사시 근육 길이의 변화를 이용한경직의 정량적 측정

조강희,채진목,서정수,김태민,김봉옥,임현균,이영신 大韓再活醫學會 2000 Annals of Rehabilitation Medicine Vol.24 No.4

山羊原料乳의 貯藏中微生物 增殖에 關한 硏究

姜奉泰 진주산업대학교 1986 論文集 Vol.24 No.-

山羊 原料乳를 脂肪과 比重을 檢査하고 各 溫度 30, 20, 5??의 條件에서 適定酸度 徵生物 檢査를 2時間마다 測定한 結果는 다음과 같다. 1. 山羊乳의 脂肪含量은 5.2~5.4%였다. 2. 山羊乳의 比重은 1.032였다. 3. 窄乳卽時 生菌數는 1.75×10exp4/ml였다. 4. 一般細菌은 205℃에서는 8時間, 305℃에서는 6時間 以後에 法定基準値인 4×10exp6/ml 以上이였다. 5. 好冷性細菌은 乳質에 影響을 미칠 만큼 增殖하지 않았다. 6. 好熱性細菌은 各區에서 9×10~1.02×10exp4/ml 範圍였다. 7. 乳酸菌의 變動狀態는 生菌數와 비슷한 傾向이었다. 8. 大腸菌은 各試料에서 모두 陰性이였다. 9. 適定酸度는 0.17~0.23%로 나타났다. This study was carried out in order to test for fat and specific gravity content of goat's raw milk, and content of titratable acidity and micro-organisms tested every 2 times after milking. Sample was stored for 12hr at 20,30 and 5℃. The results obtained were as follows: 1. The content of Fat was 5.2-5.4%. 2. The specific gravity in fresh raw milk was 1.032. 3. The number of live bacteria in fresh raw milk was 1.75×10exp4/ml. 4. The total bacteria in storage conditions were below the government standard value in 12hrs at 55℃, 8hrs at 205℃ and 6hrs at 305℃. 5. Psychrophilice bacteria have not growth of increased importance. 6. Thermoduric baceteria was 9×10-1.02×10exp4/ml 7. The change of Lactic-acid bacteria was similar tendency at standard plate count. 8. The coli-form bacteria of all samples were negative. 9. The titrable acidity content of fresh raw milk was 0.17.

흰쥐 두힘살근 지배신경축 규명에 관한 연구

강태천,이흥식,이인세,서제훈,이봉희 대한해부학회 1997 Anatomy & Cell Biology Vol.30 No.6

滅菌市亂의 保存性

姜奉泰,李乙熙 진주산업대학교 1985 論文集 Vol.23 No.-

減菌乳의 保存性을 살펴 보기위해 減菌乳를 購入하여 1週間隔으로 脂肪含量 滴定酸度, pH, 比重, Alcohol test, Boiling test 및 細菌檢査를 本 大學 乳加工 實驗室에서 實施하였던 바 다음과 같은 成績을 얻었다. 1) 貯藏期間에 따른 脂肪含量은 上部는 增加하였고 下部는 減少하는 傾向이었다. 2) 比重은 上部는 減少하였고 下部는 큰 變化를 보이지 않았고 공히 基準置이내 였다. 3) 調査期間中 適定酸度는 큰 變化는 없었다. 4) Alcohol 및 Boiling test는 陰性이었다. 5) SNF는 上部에서 5週째를 除外한 다른 區에서는 점차 減少하였고 下部는 큰 變化가 없었다. 6) 調査期間中 一般細菌, 大腸菌, 好熱性細菌 및 好冷性 細菌은 자라지 않았다. This experiment were carried out to study the preservation of sterilized milk, which were standed the test by manufacturer. It were investigated into their bacteriological and physicochemical propertoris and bacteriological weekly, during a period of 5 week, in preservation at 7℃, 20℃ and 30℃. The test was executed at the Laboratory Dairy Product in Chin-ju National Agricultural and Forestry Junior College. The results obtained were as follows. 1. The contents of Fat make progress of the period were increased at the upper 250ml of milk, whereas decreased the lower 250㎖ of milk. 2. The specific gravity was decreased at the upper 250㎖ of milk, but it was not a little change at the lower 250㎖ of the milk. It was not increased up to the inedible level of the government standard. 3. The titrable acidity and Hydrogen-ion concentration of sterilized milk changed very slowly in all temperature condition. 4. The alcohol and boiling test was negative. 5. The percentage of solids-not-fat was decreased at the upper 250㎖ of milk with the exception the 5th week, and it was the similar pattern at the lower 250㎖ of milk. 6. The total, the coli-form, the thermoduric and the psychrophilic bacterial counts of sterilized milk during experimental period did not grew in all temperature conditions.

原料乳의 貯藏中 溫度水準에 따른 品質管理에 관한 硏究

姜奉泰 진주산업대학교 1976 論文集 Vol.14 No.-

本 試驗은 各溫度 條件下에서 原料乳의 保存性을 糾明하고저 晉州 근교에서 飼育하고 있는 乳牛 130頭에서 搾乳한 原料乳를 5℃ ,15℃, 30℃에서 24時間 保存하면서 酸度測定, Alcoloholtest, Methylen blue reduction test, 等을 通해서 다음과 같은 結果를 얻었다. 1. 滴定酸度는 5℃에 保存할대 機械搾乳는 12時間 손착유는 20時間 混合乳는 16時間 15℃에 保存 할 때는 各 區 供히 12時間 30℃에서는 손착유 混合유는 4時間 保存이 可能하였다. 2. Alcohol test 結果는 5℃에서는 손착착 機械搾유 混合유 供히 24時間 以上 保存할 수 있었고 15℃에서는 손착유 및 混合유가 20時間 機械搾乳區는 16時間 30℃에서는 4시간 程度 陰聲을 나타냈다. 3.Methylene blne reduction test 結果를 보면 試料는 5시간 30分의 지속시간을 나타내고 있고 5℃에서는 各區 供히 20시간 保存이 可能했으며 15℃에서는 손搾유와 混合區는 20시간 機械搾유區는 16시간 保存이 可能했으며 30℃에서는 供히 8시간程度 新鮮度를 유지했다. 4. 以上의 結果로 原料유는 5℃에서 24시간 15℃에서 16시간 30℃에서는 4시간 經過시까지 新鮮度를 계속 유지하였다. This study was accomplished to fine out the degree of temperature effects on preservation of raw milk. The milk was tasted the controlled temparatures 5, 15, and 30℃. The milk was drawn from 130 Holstein kept in Jin Ju area and was Preserved for 24 hours in the laboratory. The results of the titratable Acidity. Alcohol test, Methylen blue reduction test, were as follows; 1. The titratabIe acidity was preserved under the inedible level of goverment standared: 12 hours in milk by milk machin, 20 hours in milk by milk-men and 16 hours in mixed milk at 5℃, whereas 4 hours in milk by Milk-men and mixed milk at 3O℃. 2. The results of the alcohol test indicated negative: 2O hours in milk by milk-men and mixed mi1k at 15℃ whereas 16 hours in mailk by milk machine, 24 and hours in every milk method 5°and 30℃ 3. The methylen blue reduction test showed that milk maintained it's freshness, 5;30 hours in test sample, 20 and 8 hours in every milk method at 5°and 30℃, 20 hours in milk by milk-men and mixed milk at 5℃ whereas 16 hours in milk by milk machine,4. The raw milk taken milk collecting center in Jin Ju was preserveled under the inedible level of govermen standarded; 24, 16 and 4 hours in every milk method 5,°15°and 30℃ respectivily.

공작 기계의 신뢰성 평가를 위한 웹 기반 해석 프로그램 개발

강태한,김봉석,이수훈,송준엽,강재훈 한국공작기계학회 2004 한국공작기계학회 추계학술대회논문집 Vol.2004 No.-

Web-based analysis programs for reliability assessment of machine tools were developed in this study. First, the reliability data analysis program was developed to search for failure rate using failure data and reliability test data of mechanical part. Second, failure mode analysis was developed through performance tests like circular movement test vibration test for machine tools. This analysis program shows correlation between failure mode and performance test result. Third, tool life was predicted by correlation between flank wear and cutting time, using the extended Taylor tool life equation in turning data and the equivalently converted equation in order to apply ball endmill data to Taylor tool life equation in milling data. All the information related to input and result data can be stored in theses programs.