모래지반에 설치된 병렬식 그룹석션앵커의 인발하중에 대한 수치해석 연구

김수린 ( Su Rin Kim ),추연욱 ( Yun Wook Choo ),권오순 ( O Soon Kwon ),김동수 ( Dong Soo Kim ) 한국현대언어학회 2014 언어연구 Vol.30 No.3

본 연구에서는 수치해석을 이용하여 모래지반에 설치된 병렬식 그룹석션앵커의 인발하중에 대한 거동을 분석하였다. 단일형과 병렬식 그룹석션 앵커에 대한 수치 모델을 구성하고 인발하중을 재하하여 하중재하점의 위치, 길이/직경비, 하중경사 및 단위앵커간 간격에 따른 그룹형 석션앵커의 인발지지력에 대한 영향을 연구하였다. 더블형과 트리플그룹앵커의 인발지지력은 단일앵커의 인발지지력 대비 1.7배와 2.4배로 나타났고, 설치간격이 증가함에 따라 그 증가율은 증가하였다. 하중재하점, 하중경사, 단위앵커의 형상비의 차이는 그룹앵커의 인발저항력 증가비에 큰 영향을주지 않는 것으로 나타났다. In this study, the performance of group suction anchors installed in sand and subjected to pullout loading was investigated by numerical analysis. The group suction anchors consist of two or three units rigidly connected to each other in parallel array and the pullout resistances were compared with that of a single anchor. Parametric study was performed using numerical models to study the effect of the physical conditions of the group anchor. The parameters include the skirt length to diameter ratio of a unit suction anchor, the pad-eye location, inclination of loading and the spacing between unit suction anchors. The analysis shows that the ratios of the pullout capacity of double suction anchor and triple suction anchor to that of single anchor are 1.7 and 2.4, respectively. The ratio increases with the increase in the spacing between the unit anchors. The other parameters such as the skirt length to the diameter ratio, the location of the pad-eye and the loading inclination have negligible effect on the ratio of pullout resistances of the group anchor to the single anchor.

미생물 대사공학을 이용한 식품첨가물 생산

김수린(Soo Rin Kim),최진호(Jin-Ho Choi),하석진(Suk-Jin Ha),진용수(Yong-Su Jin) 한국식품과학회 2010 식품과학과 산업 Vol.43 No.1

FSRU 계류선의 지반 정착을 위한 석션 앵커의 수평 하중 지지력 산정기법 연구

김수린(Su-Rin Kim),추연욱(Yun-Wook Choo),김동수(Dong-Soo Kim) 대한조선학회 2011 대한조선학회 학술대회자료집 Vol.2011 No.6

석션 앵커는 내외부의 압력차를 이용하여 지중에 설치하는 기초 형식으로, 앵커의 크기 및 설치 수심에 제약을 받지 않는다. 이러한 이점은 다양한 해양구조물에 적용되며, FSRU 계류선의 지반정착부로 적극 활용될 수 있다. FSRU의 계류를 위해 석션 앵커가 사용될 때, Catenary 형식의 경우 수평하중이 지배적인 요소가 되므로, 본 연구에서는 수평하중에 의한 지지력산정 및 석션 앵커의 거동 분석을 목표로 하였다. 점성토 지반에 정착된 석션 앵커의 수평하중에 대한 지지력을A ubeny 등에 의해 제안된 간편법을 적용하여 검토하였다. 또한 이론적인 지지력을 상용 FEM 해석 시뮬레이션 결과와 비교하여, 수평 방향 지지력 거동을 분석하였다.

코끼리마늘의 3T3-L1 지방세포 분화억제 효과

이슬기 ( Seul Gi Lee ),한동엽 ( Dongyup Hahn ),김수린 ( Soo Rin Kim ),이원영 ( Won Young Lee ),남주옥 ( Ju-ock Nam ) 한국미생물 · 생명공학회 2020 한국미생물·생명공학회지 Vol.48 No.3

부추 속에 속하는 코끼리마늘(Allium ampeloprasum L.)에 대한 몇 가지 약리효과는 보고된 바 있으나, 이의 항비만 및 작용기전에 대한 보고 전무한 실정이다. 이에 따라, 본 연구에서는 코끼리마늘 추출물이 3T3-L1 지방세포의 분화에 미치는 영향을 조사하여 이의 지방세포 분화 억제 효능을 규명하였다. 본 연구에서는 생코끼리마늘(Raw Elephant Rarlic, REG) 및 흑코끼리마늘(Steam Elephant Garlic, SEG) 추출물이 지방세포의 분화 및 지질축적을 억제한다는 것을 보여주었다. 주목할 만한 점은, REG의 경우 지방세포에 독성을 나타낸 반면, SEG는 독성을 나타내지 않았다는 점이다. 추가적으로, SEG는 PPARγ, C/EBPα, Adiponectin, Ap2 및 LPL와 같은 지방세포 분화 관련 유전자의 발현을 통계적으로 유의하게 억제하였다. 본 연구는 두 종류의 코끼리 마늘이 3T3-L1지방세포의 분화를 억제함을 보고한 최초의 연구이다. Elephant garlic (Allium ampeloprasum L.) has been reported to have several pharmacological effects. However, its anti-adipogenic effect and the possible molecular mechanisms have not yet been reported. In this study, we demonstrate that elephant garlic extracts suppress adipogenesis in 3T3-L1 adipocytes. Raw and steamed elephant garlic extracts (REG and SEG, respectively) suppressed the differentiation of adipocytes and cellular lipid accumulation. Of note, the anti-differentiation effect of REG treatment on 3T3-L1 cells resulted in cytotoxicity, whereas SEG-treated cells displayed no such cytotoxicity. Additionally, SEG treatment significantly reduced the adipogenesis-related gene expression of PPAR γ, C/EBPα, adiponectin, Ap2, and LPL. To our knowledge, these results are the first evidence of the anti-adipogenic effects of elephant garlic extracts on 3T3-L1 adipocytes.

커피부산물을 활용한 글루코오스 추출 최적화 연구

장정화(Jeong Hwa Jang),여현진(Hyeon Jin Yeo),김정원(Jeong-won Kim),김수린(Soo Rin Kim),정영훈(Young Hoon Jung) 한국생물공학회 2018 KSBB Journal Vol.33 No.4

Considerable increase in coffee consumption has caused the necessity of valorization of coffee waste material. Accordingly, conversion of coffee wastes containing various organic compounds such as cellulose and hemicellulose into value-added materials is getting highlighted. In this study, we evaluated the feasibility of glucose production through acid pretreatment followed by enzymatic conversion process from spent coffee grounds (SCG), one of the major coffee waste material. After pretreatment at various conditions such as solids loading of 5% (w/v), 10%, 15%, pretreatment time of 30 min, 60 min, 90 min, and acid catalyst concentrations of 0% (w/v), 1%, 5%, the chemical compositions of the SCG and the hydrolysis efficiency using 10 filter paper unit (FPU) of cellulase per g of glucan were compared. The enzymatic hydrolysis yield of SCG on the basis of theoretical maximum glucose yield was observed to be 85.4% after the pretreatment using 10% SCG for 60 min by 1% sulfuric acid. In comparison with the 7 g of glucan amount from 100 g of original SCG, the combination of pretreatment and enzymatic hydrolysis can produce 74 g of glucan. This result suggests that spent coffee grounds can be utilized as a source of glucose.

남자고등학교 교실냄새에 대한 뇌파반응

류현 ( Hyun Ryu ),고우형 ( Woo Hyong Ko ),김정우 ( Jong Woo Kim ),김수린 ( Soo Rin Kim ),김민경 ( Min Kyung Kim ) 한국감성과학회 2013 감성과학 Vol.16 No.3

남자고등학교 교실에서 발생하는 냄새(발냄새, 머리냄새, 쉰냄새, 땀냄새)와 대표악취물질(부티르산, 암모니아)에 대한 뇌파반응을 분석하였다. 냄새자극 시험은 30∼50대의 여성을 대상으로 수행하였다. 교실냄새와 대표악취물질의 자극에 대한 뇌파 지표들의 변화 경향은 측두엽에서 가장 두드러지게 나타났다. 이들 악취물질의 측두엽에서 반응은 바탕뇌파대비 상대알파파를 0.04∼0.13 감소시켰고, 상대베타파 0.02∼0.06, 상대감마파를 0.03∼0.09 증가시켰다. 교실냄새들과 두 악취물질들은 이완상태를 나타내는 알파파를 감소시켰고, 각성과 긴장 및 스트레스를 나타내는 고베타파(18∼30Hz)와 불안과 흥분상태를 나타내는 감마파(30∼50Hz)를 활성화시켰다. 냄새물질들의 뇌 각성 및 자극정도는 머리냄새 > 부트르산 > 발냄새, 쉰냄새 > 암모니아> 땀냄새 순이었다. 이러한 결과는 교실냄새가 과도한 각성이나 긴장을 유발하므로 수업 집중력이나 학습능력을 저해할 수 있음을 의미한다. In this study, the influence of classroom smells (foot odor, hair smell, sour smell, and sweat smell) of male high school and sweat smell and the offensive odor substance (ammonia and butyric acid) on the electroencephalography (EEG) activities of 20 female volunteers, ranging in age from 30 to 50 were studied. The representative response of brainwave index by these smells stimuli was most pronounced on temporal lobes among the brain lobes. By comparison with background EEG activities on temporal lobes, the smells reduced the relative alpha band power (0.04∼0.13) and increased the relative beta band power (0.02∼0.06) and the relative gamma band power (0.03∼0.09). The alpha wave was deactivated, high beta (18∼30Hz) and gamma (30∼50Hz) waves were remarkably activated. The order of EEG fluctuation caused by the smell stimulus is as follows; hair smell > butyric acid > foot odor, sour smell > ammonia > sweat smell. It means that the classroom smells cause an excessive brain arousal and straining and may be reducing one`s attention and learning ability.

복숭아 분말 첨가 초콜릿과 초콜릿 코팅 복숭아 스낵의 제조 및 품질 특성

정경미(Kyung-Mi Jung),박성기(Sung-Gi Park),이영석(Youngsuk Lee),김수린(Soo Rin Kim) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.5

저온 알코올 발효를 통한 고품질 복숭아 식초의 생산

정경미(Kyung-Mi Jung),이영석(Youngsuk Lee),김정원(Jeong-won Kim),설정만(Jeongman Seol),정영훈(Young Hoon Jung),김수린(Soo Rin Kim) 한국생물공학회 2018 KSBB Journal Vol.33 No.2

As health benefits of traditional vinegar is newly recognized, vinegar products are being developed with new and enhanced functionalities to meet customers’ diverse demand. Meanwhile, peach is one of the crops with largest production in Korea but neither its preservation nor its processing is simply done. For the development of a new vinegar product using peach, the present study focused on improving an alcoholic fermentation process using a new cold-tolerant Saccharomyces cerevisiae strain isolated from peach. Specifically, alcoholic fermentation of peach concentrates was performed at a control (30℃) or a low (10℃) temperature, followed by conventional acetic acid fermentation at 25℃, to investigate the effect of low-temperature alcoholic fermentation (LTAF) on the final vinegar quality. We measured free amino acid contents and flavor compound profiles, and performed sensory evaluation of the vinegar products. As a result, the LTAF vinegar had higher free amino acid contents and lower off-flavor intensity than those in the control vinegar. Moreover, overall preference of the LTAF vinegar was significantly higher than the control vinegar. In conclusion, the present study demonstrated that a promising potential of using the LTAF process for the development of high quality vinegar products.

에리스리톨을 생산하는 새로운 효모의 분리

예수지(Suji Ye),박희영(Heeyoung Park),곽유리(Yuri Kwak),정덕열(Deokyeol Jeong),김수린(Soo Rin Kim) 한국생물공학회 2019 KSBB Journal Vol.34 No.1

Erythritol, a four-carbon polyol, is recently noted as promising sugar alternatives. Several yeast strains such as Candida magnoliae, Yarrowia lipolytica, and Pseudozyma tsukubaensis have been known as erythritol producers. We recently isolated a yeast strain from domestic fruit samples, and noticed that this strain can also produce erythritol. Thus, the aim of this study is to optimize fermentation conditions of the isolated yeast to maximize erythritol production. Specifically, fermentations were conducted under different temperatures, aeration conditions, glucose concentrations and with different types of reducing agents. Next, we tried to scale-up the erythritol production using a bioreactor. In comparison to other known erythritol-producing strains as control, the newly isolated yeast strain showed the greatest potential to be used as an industrial erythritol producer.

막걸리 유래 미생물의 활용을 위한 연구 동향

이영석 ( Youngsuk Lee ),설정만 ( Jeongman Seol ),정덕열 ( Deokyeol Jeong ),김수린 ( Soo Rin Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.3

Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value added food products.