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김명길,박성규,김충익 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1
Solution processed metal oxide electronics could potentially meet the requirements of commercial large area electronics, such as high-throughput fabrication processes and a choice of materials with appropriate electrical performance characteristics, including conductor, semiconductor and insulator. However, this area still faces several challenges, such as low performance, high annealing temperatures, and the inability to fine-tune intrinsic properties. An intensive study of interface optimization, novel fabrication concepts, and new materials development can addresses critical issues in solution processed metal oxide semiconductor electronics. The new precursor designing principle, processing concepts and hybrid interface afford the development of high performance electronic materials (conductor, semiconductor, insulator), low processing temperature (T<sub>process</sub> ~ 60 ℃) and device stabilzation against Cu ion and gas diffusion.
김명길,김영숙,김영수,이성봉,유경신,윤미혜,이정복 한국식품위생안전성학회 2014 한국식품위생안전성학회지 Vol.29 No.2
This study was done to analyze the contents of minerals and to investigate the ratio of measuredvalues to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortifiedcommercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwavedigestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of thelabeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortifiedcommercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55(50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07(118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetablejuice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) innoodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mgratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage,5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cerealand 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to otherminerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessivenutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.
표고버섯의 EST 분석 및 DEG 분석에 의한 균사체와 자실체 발현 비교
김명길,유선화,박원철 한국버섯학회 2008 한국버섯학회지 Vol.6 No.2
표고 버섯 자실체와 균사체의 EST 분석으로 Unigene 1,582개를 선별 하였으며 Expected-value를 고려한 유 효유전자를 10개 선별하였다. BAD11817.1, BAD11816.1, BAD11818.1, BAA28693.1 은 100% 의 상동성을 나타 내었으며, BAD97446.1, BAA83550.1, AAD37722.1에 서 90% 이상의 상동성을 나타내는 것으로 분석되었다. 표 고버섯 자실체 발생 관련 유전자를 분석하기 위해 기 발표 된 자실체 관련 발생 유전자 39개를 확인하였으며 GeneFishingTM DEG(Differentially Expressed Gene) screening 방법으로 300 bp ∼ 1,200 bp 범위에서 발현 반복 실험을 통해 재현성이 있고 밴드가 sharp한 90 개를 DEG 분석으로 선별하였다. 그 중에서 26개의 DEG 밴드 를 골라 염기서열을 결정하여 자실체에서 발현이 뚜렷하 게 보이는 유전자 6개를 확보하였다.