개선된 필드시간 적응 움직임 보상 ( Advanced Field-time Adjusted Motion Compensation )

김관후,어정선,최윤식 대한전자공학회 1993 대한전자공학회 워크샵 Vol.1993 No.-

인삼 1차 부산물의 생산량 및 기능성 성분 특성

김관후,성봉재,김선익,한승호,김현호,이가순 한국약용작물학회 2011 한국약용작물학회지 Vol.19 No.5

This study was carried out to utilize the byproducts (flower, immature and mature berry, leaf and stem) of ginseng. Yield of byproducts were 32.7±9.8g in flower, 68.2±2.2g in immature berry, 48.5±4.3g in mature berry, 316.2±20.5g in leaf, and 296.6±15.4g in stem per 3.3m2 (180×90cm, ginseng root 675.5±35.7g/drybasis. The total saponin contents of ginseng byproducts and root are 52.36±1.24, 68.71±1.98, 168.89±0.57, 68.26±1.32, 7.85±0.61 and 35.08±0.96 mg/g, respectively. The main ginsenoside of all byproducts was Re and the highest content was 132.23±1.56 mg/g in mature berry. But flower and berry was not detected Rf and Rh1, respectively. Total polyphenolic compound content on mature berry was the highest, 2.242±0.140%, after, immature berry 〉 leaf 〉 flower 〉 root 〉 stem order. The DPPH radical scavenging activity on mature berry was the highest, 0.115±0.004 mg/mL(IC50), and the others were the same order of polyphenolic compound and ginsenoside content on byproducts.

개선된 필드시간 적응 움직임 보상 ( Advanced Field-Time Adjusted Motion Compensation )

김관후,어정선,최윤식 한국통신학회 1993 한국통신학회 워크샵 Vol.- No.-

증강현실을 활용한 주민참여 기반의 청주시 역사·문화 도시재생 어플리케이션 개발

김관후 한국지식재산교육연구학회 2021 지식재산 교육과 연구 Vol.9 No.1

우리나라는 급격한 경제발전으로 고도의 성장궤도에 오르고 그 과정에서 무분별한 도시개발을 통해 노후화 및 쇠퇴 지역 문제를 도시재생의 개념으로 해결하려고 하였다. 그러나 도시개발의 문제들은 그 지역의 특수성과 지역성에 따라 다르므로 일률적인 도시재생의 방법으로는 해결할 수 없었고 이를 극복하기 위해 2013년부터 중앙정부는 역사·문화자원을 활용하여 정주환경(定住環境) 개선과 고용기반 창출로 지역의 문화적 가치와 시민의 삶의 질을 향상시키는 ‘역사·문화 도시재생’을 추진시키고 있다. 그래서 이번 연구는 역사, 문화적으로 가지고 있는 유·무형 가치와 유산들은 많지만, 잘 알려지지 않고 원도심 쇠퇴화 현상이 진행 중인 청주시를 중심으로 진행하였다. 청주의 역사·문화유산을 주민들의 자발적 비대면 참여를 통해 발굴하고, 발굴한 문화 역사로 지역정체성 확립과 주민들의 역사·문화적 자긍심을 고취하도록 하여 지역 역량 강화, 새로운 기능의 도입 및 창출, 지역자원의 활용으로 성공적인 역사·문화 도시재생 프로젝트를 진행해서 도시재생 프로세스 중 개발 주체들의 적극적인 참여 및 소통과 도시재생의 다양한 방법들이 합쳐져 역사·문화 도시재생의 발전에 기여할 것이라 기대한다. Korea was on a high-growth track due to rapid economic development, and in the process, it tried to solve the problems of aging and declining areas in terms of urban regeneration through reckless urban development. However, the problems of urban development could not be solved by a uniform method of urban regeneration, and from 2013, the central government has been promoting "history and cultural urban regeneration" to improve local cultural values and citizens' quality of life by utilizing historical and cultural resources. Therefore, this study focused on Cheongju City, where there are many tangible and intangible values and heritage that are historically and culturally, but the decline of the original city center is not well known and is in progress. It is expected that Cheongju's historical and cultural heritage will be discovered through voluntary non-face-to-face participation and will contribute to the development of historical and cultural regeneration.

열처리 가공조건에 따른 씀바귀 침출차의 생리활성

이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),김은수(Eun-Soo Kim),박혜민(Hae-Min Park),오만진(Man-Jin Oh) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.4

씀바귀뿌리를 이용하여 침출차를 제조하고자 건조온도 및 처리조건을 달리하여 생리활성을 검토하였다. 각각의 씀바귀뿌리 침출차의 침출액에 대한 생리활성을 측정한 결과, 전자공여능은 증숙처리 후 열풍건조한 것이 98%로 가장 높았고 뒤이어 천일건조>열풍건조 후 볶음처리>열풍건조의 순으로 높았으며, 침출액의 SOD유사활성은 열풍건조 후 볶음 처리한 씀바귀뿌리 추출물에서 35.61±0.67%의 활성을 보였다. ACE저해활성은 천일건조한 것이 44.60%로 가장 저해활성이 가장 높았고, 증숙 처리 후 열풍건조한 처리구가 가장 낮아 28.89%의 저해활성을 보였고, tyrosinase 저해활성은 천일건조한 것이 44.61%로 가장 높았고 열풍건조>열풍건조 후 볶음처리>증숙처리 후 열풍건조의 순으로 저해활성을 나타내었으며, 아질산염 소거능은 pH가 낮을수록 효과가 있었으며, 특히 열풍건조 후 볶음처리를 한 씀바귀뿌리 침출차의 침출액이 모든 pH 구간에서 가장 효과적인 것을 볼 수 있었다. This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, 75℃), hot-air drying after steam (HADS, steaming at 95℃ for 30 min) and roasting after hot-air drying (RHAD, roasting at 140℃ for 2~3 min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 ㎖ water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.

2D 카메라 이미지를 활용한 박스 체적 추론에 관한 연구

김관후(Kwan-Hoo Kim) 대한전자공학회 2022 대한전자공학회 학술대회 Vol.2022 No.11

In this work, an inference of Volume system using 2D box images has been studied. The correction equation was obtained by linear regression, and the volume of box was calculated using the corresponding equation, coordinate value, and distance value. We expect that this study can be applied to the factory automation. The inference system had a failure rate of 0.5% within the error range of 25% in the 700[mm] to 800[mm] distance range.

GAP 인증 수삼의 표적시장 연구

김관후 ( Gwan Hou Kim ),이가순 ( Ka Soon Lee ),이두희 ( Doo Hee Yi ),홍승지 ( Seung Jee Hong ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5

This study was carried out to suggest producers` marketing direction for GAP certified rawginseng using STP(segmentation, targeting and positioning). In order to fulfill this object, conjoint analysis and cluster analysis were used. The main results are as follows. Based on the results of part worth for attributes such as safety, size, and price, GAP certified raw-ginseng, large size, and low price were preferred to conventional ginseng, small size, and high price respectively. In the relative importance for each attributes, safety was 47.2%, size was 30.0%, and price was 17.8%. As a result of market segmentation, 3 consumer groups(large size preferred, safety preferred, lower price preferred) were classified. Among those groups, the safety preferred group was selected as a target market for GAP certified raw-ginseng and its market size was estimated approximately 2,968 tons which is 26.8% of total raw ginseng market.

GAP 인증인삼 현황과 4P 전략

김관후(Kwan-Hoo Kim),홍승지(Seungjee Hong) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.2

Ginseng in Korea has not only the big production value but also till a good reputation from overseas in the name of ‘Korea Ginseng’. Having spread rapidly nationwide from 2000 year, its production keeps on increasing but its consumption becomes lazy and its price is also falling down because of comsumer’s concern about mainly overusing pesticide for ginseng. In order to cope with this problem, the government introduced the GAP certification system to ginseng in 2006 to reflect consumer’s needs for food safety. This system will be a good opportunity to promote ginseng consumption dramatically. In this aspect it is very important to know how well this system is established and how ginseng farmers build marketing strategies to draw new wind in the market. This study was carried out to look over the GAP certified ginseng system and show its marketing strategies using 4P’s(product, place, promotion and price). The main results are as follows. GAP ginseng system currently has some weaknesses such as lack of systematic certification management and after-service, nonrealistic certification fee and poor linkage from production to consumption. In the marketing mix strategies, product strategy suggests that the most desirable appearance be transplanted ginseng filled with branch roots and 4 to 5 year-ginseng, and it is necessary to choose multi-brand strategy divided for present into for self-sufficiency and family brand strategy by use if its brand enlarges to processed products in the future. In the place strategy, 3 stages like ‘producer group’ - ‘GAP certified facility’ - ‘sales shop’ are based as the physical marketing channel according to traceability, and connected with giant retail market and environment friendly stand, and if its sales volume enlarges, it should be considered the GAP ginseng specialized marketplace which is a type of chain store. In the promotion strategy, the promotion of government level is necessary at first and producer alliances require the promotion targeting at the group of women under 40 with differentiation from price, quality, and safety. In the price strategy, the early stage-high price strategy which sets 20~25% higher for self-sufficiency and 30~35% for present is desirable.

인삼열매추출물의 용매분획물이 LPS로 유도된 RAW264.7 세포에 대한 항염활성

이가순,김관후,성봉재,김선익,한승호,이석수,양혜,유영춘 한국약용작물학회 2014 韓國藥用作物學會誌 Vol.22 No.6

Anti-inflammatory activity of the extracts of ginseng berry (GBE) was investigated through the evaluation of its inhibitory effect on the production of inflammatory meditator, nitric oxide(NO), tumor necrocis factor-alpha (TNF-α), interleukin-6 (IL-6) in LPS-induced RAW264.7 macrophage cells. GBE was fractionated using n-hexane, chloroform, ethylacetate, buthanol and H2O, sequentially. RAW264.7 cells were induced 100ng/mℓ of lipopolysaccharide (LPS) and treated with 0, 1.6, 8, 40 and 200μg/mℓ of GBE fractions. LPS-induced NO production on all of GBE fractions was inhibited with increasing added concentration of GBE fractions. Chloroform fraction of GBE was the most effective in inhibiting LPS-induced TNF-α production. Hexane, chloroform and H2O fractions of GBE exhibit strong inhibition LPS-induced IL-6 production. Especially, H2O fractions of GBE was the most effective in inhibiting LPD-induced IL-6 production without significant cytotoxicity in RAW264.7 cells, and reduced the activation of mitogen-activated protein kinases (MAPK) and IkB phosphorylation. These results indicate that H2O fractions of GBE exhibits strong anti-inflammatory effects by inhibition of NF-kB by inhibition of p-38 on MAPK and IkB phosphorylation.

구기자생과를 이용한 구기자청 제조시 당첨가량에 따른 이화학적 특성

이가순(Ka-Soon Lee),김관후(Gwan-Hou Kim),김현호(Hyun-Ho Kim),이희철(Hee-Chul Lee),백승우(Seung-Woo Paik),이석수(Sox-Su Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.6

생구기자를 수확 후 건조하지 않고 바로 가공용으로 이용하기 위하여 데치기 처리 유무에 따라 저온(5℃)에서 5개월간 당침 숙성하여 구기자청을 만든 후, 첨가당량에 따른 구기자청 제조시 물리화학적 특성을 조사하였다. 데치기 처리를 하지 않은 구기자청에서 구기자에 대하여 첨가당량이 80%일 때, 77.5%의 회수율로 가장 높았다. 색도에서는 당첨 가량이 많을수록 L값(밝기)이 증가하였으며 pH는 첨가당량에 따라 큰 차이가 없었으나 총산도는 첨가당량이 많을수록 감소하였다. 생구기자 장명의 주된 유기산은 tartaric acid, citric acid, malic acid 및 succinic acid로 각각 0.63, 0.57, 0.54 및 0.3%를 함유하고 있었으며, 구기자청 제조 시 당첨 가량이 증가할수록 citric acid와 succinic acid는 감소하는 경향이었고 tartaric acid와 malic acid는 증가하는 경향으로 특히 malic acid가 눈에 띄게 증가하여 UPRGSL-4(당 80% 첨가 구기자청)에서 가장 높았다. 폴리페놀성 물질과 베타인 함량은 데치기 처리를 하지 않은 구기자청에서는 당첨가량에 따라 비례적으로 낮은 함량을 보였으나 사용된 생구기자량과 비교해보면 거의 같은 수준으로 함유하고 있었으며, 데치기 처리를 행한 구기자청은 당첨가량이 증가함에 따라 베타인 함량이 급격히 감소하여 80%와 100% 당첨가 청액에서는 정량되지 않았다. 생구기자의 유리아미노산은 총 15종이 검출되었으며 가장 많이 함유되어 있는 아미노산은 serine으로 218.1 ㎎/100 g을 함유하고 있었으며 총유리아미노산 함량이 601.6 ㎎/100 g이었다. 데치기 처리를 한 구기자청(PRGSL-4)은 총 6종의 아미노산이 검출되지 않아 총량이 383.3 ㎎/100 g으로 약 반량이 감소되었고, 데치기 처리를 하지 않은 구기자청(UPRGSL-4)은 17종 모두 검량되었고 생구기자보다 약간 높은 함량을 보여 총유리아미노산 함량이 705.7 ㎎/100 g이었다. Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling (40~50 sec at 85℃ and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at 5℃) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 ㎎/100 g and the highest amino acid among them was serine, 218.1 ㎎/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 ㎎/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 ㎎/100 g.