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Ethylene Oxide 처리와 Gamma 선 조사가 건조 농산물의 품질에 미치는 영향
김영재,양재승,조한옥,권중호,변명우 한국식품위생안전성학회 1986 한국식품위생안전성학회지 Vol.1 No.2
Gamma irradiation as a new physical treatment was applied to comparative researches with a conventional chemical fumigant on the microbiological and physicochemical qualities of selected agricultural products such as powdered hot pepper soybean paste, oyster mushroom powder, carrot flake, and raw sesame. The microorganisms contaminated in the sample, including total bacteria, thermophiles, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7-10 kGy, while ethylene oxide (E.O) fumigation proved insufficient for the destruction of them. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the nontreated control as well as E.O. fumigated samples.
김영재 창원대학교 생화과학연구소 1999 생활과학연구 Vol.3 No.-
In order to understand the relationship between bacteria and the fermentation of anchovy-jeot,the physiological properties and the extracelluar enzymes of bacteria isolated during the fermentation fo anchovy-jeot were studied. During the fermentation of anchovy-jeot. the viable cell number of bacteria decreased severely,and the pH dropped to 5.8. The genera Staphylococcus. Bacillus, Micrococcus, Pseudomonas, Aerococcus, and so on were isolated during the fermentation of asnchovy-jeot. Of them, the genera Staphyloccus and Bacillus excreted proteases, esterases, lipases, and amylases in large quantities into the growth medium. Thus, it is assumed that the genera Staphylococcus and Bacillus are directly involved in the fermentation of anchovy-jeot. It is known that the NaCl concentration and the pH of anchovy-jeot are approximately 25% and 5.8 respectively. The high concentration of NaCl and the low pH inhibited the activities of enzymes as well asthe growth of bacteria. Thus, it was concluded that the bacteria affect the early stage of anchovy-jeot fermentation which os relatively low in NaCl concentration.
김영재,박상운,이근무,정순호,최영균,박진우,신치만,박주열 인제대학교 백병원 2002 仁濟醫學 Vol.23 No.5
Pulmonary embolism occurs in 0.05% of all pregnancies. Symptomatic pulmonary embolism during pregnancy is rare, but still a major cause of maternal mortality. A 39 year-old woman received repeated cesarean delivery under general anesthesia. At the 2nd postoperative day, dyspnea, tonic seizure, hypoxemia and hypotension were developed suddenly. Pulmonary embolism was suspected with echocardiography and chest spiral computed tomography. Proper cardiopulmonary support was done under total intravenous anesthesia and the patient was managed successfully with pulmonary embolectomy, wedge resection of Rt. lower lobe in lung and then heparin therapy. She recovered without any complication.
HFCVD에 의한 다이아몬드 박막 증착에 관한 실험적 연구
김영재,한동철,최만수,Kim, Yeong-Jae,Han, Dong-Cheol,Choe, Man-Su 대한기계학회 1998 大韓機械學會論文集B Vol.22 No.5
An experimental study of hot filament chemical vapor deposition(HFCVD) has been carried out for the fabrication of diamond thin film. Of particular interest is the measurement of deposition uniformity on large substrates. Experimental apparatus including a vacuum chamber, heating elements, etc. has been designed and manufactured. Deposition profiles for different pretreatment powders and different flow rates have been measured in conjunction with the measurement of substrate temperature distribution on a large substrate surface. As the flow rate increases, deposition rate increases, however, the crystallinity becomes worse. Higher growth rate has been found on the region closer to the center location where substrate temperature is higher. The crystallinity has been improved as gas flow rate decreases. The growth rate and morphology of deposition were identified by SEM and the existence of diamond phase was proved by Raman spectroscopy.