인공피부의 연구개발 동향

김천호,손영숙 한국생체재료학회 2005 생체재료학회지 Vol.9 No.1

With the prolongation of average human life span and the overall aging of society, the demand for bio-artificial organs is increasing. From among artificial organs manufactured using tissue engineering technologies, artificial skin is expected to be introduced into the market first in Korea. With the overall and rapid aging of human society, the number of patients suffering from diabetic or decubitus ulcers, the greatest users of artificial skin, is expected to increase dramatically. At current technological levels, however, there exist several problems including high prices, difficulty of mass production, and short clinical testing periods. Coupled with high prices, the smallness of the domestic market itself is hindering market expansion. Despite tremendous progress in the artificial skin technology, problems including the possibility of side effects as well as the reduction of production costs, construction of a mass production system, and heightened public awareness of artificial skin must be resolved first for further market expansion.

무공해 자동차 개발의 현황과 전망

김천호 한국시멘트협회 1994 시멘트 Vol.136 No.-

유압서보 시스템을 위한 뉴로-퍼지 제어기 설계

김천호,조형석 대한기계학회 1993 대한기계학회논문집 Vol.17 No.1

본 연구에서는 제안된 뉴로-퍼지 제어기를 사용하여 유압 서보 시스템을 제어 하고 학습하기 위한 구조로써 유압 서보 시스템의 모델링을 위한 추가적인 노력이 필 요없는 feedback error learning 구조물 채택하였다. 학습 과정에서 필요한 유압 서 보 시스템의 입-출력 사이의 감도(sensitivity)의 효과는 학습 계수에 포함된다. 이 러한 형태의 제어기가 유압 서보 시스템 제어에 유용하게 적용될 수 있다는 것을 보이 기 위해서 불확실성과 높은 비선형성 뿐만아니라 외란의 영향을 받는 유압 서보 시스 템을 대상으로 시뮬레이션을 수행했다. 시뮬레이션 결과에 의하면 제안된 뉴로-퍼지 제어기는 수학적인 모델을 기초로한 기존의 제어 알고리즘에 비해 쉽게 구성할 수 있 고 높은 정밀도, 빠른 학습 속도를 얻을 수 있는 장점을 가지고 있음을 알 수 있다. Many processes such as machining, injection-moulding and metal-forming are usually operated by hydraulic servo-systems. The dynamic characteristics of these systems are complex and highly non-linear and are often subjected to the uncertain external disturbances associated with the processes. Consequently, the conventional approach to the controller design for these systems may not guarantee accurate tracking control performance. An effective neuro-fuzzy controller is proposed to realize an accurate hydraulic servo-system regardless of the uncertainties and the external disturbances. For this purpose, first, we develop a simplified fuzzy logic controller which have multidimensional and unsymmetric membership functions. Secondly, we develop a neural network which consists of the parameters of the fuzzy logic controller. It is show that the neural network has both learning capability and linguistic representation capability. The proposed controller was implemented on a hydraulic servo-system. Feedback error learning architecture is adopted which uses the feedback error directly without passing through the dynamics or inverse transfer function of the hydraulic servo-system to train the neuro-fuzzy controller. A series of simulations was performed for the position-tracking control of the system subjected to external disturbances. The results of simulations show that regardless of inherent non-linearities and disturbances, an accuracy tracking-control performance is obtained using the proposed neuro-fuzzy controller.

한국과 일본 된장 중의 sodium 과 potassium 함량에 관한 연구

김천호,김자헌태랑,김전상지,각야맹,회전구인자,산전행이 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.1

된장은 한국과 일본의 식생활상 중요한 전통식품이나 10∼20%의 비교적 높은 염분함량으로 건강상 또는 여러가지 질병의 원인이 되고 있다고 보고 있다. 그러나 근래에는 Na함량 뿐만이 아니라 K함량과의 比도 중요하다고 보고 있어서 본 연구에서는 한국과 일본 된장들의 Na, K, NaCl함량과 동시에 Na/K比를 측정하고 양국간의 비교도 하였기에 보고한다. 한국의 시판 된장과 가내제품의 Na의 평균함량은 각각 4181.3㎎/100g, 6015.6㎎/100g 이고 일본에 있어서는 5082㎎/100g, 5890.6㎎/100g이다. 한국의 시판 된장과 가내제품의 K의 평균함량은 각각 595.8㎎/100g, 331.3㎎/100g 이고 일본에 있어서는 365.4㎎/100g, 381.3㎎/100g이다. 한국의 시판 된장과 가내제품의 NaCl의 평균함량은 각각 10.62%, 15.28%이고 일본에 있어서는 12.91%, 14.96%이다. 한국의 시판 된장과 가내제품의 Na/K比의 평균치는 각각 7.25, 21.54이고 일본에 있어서는 14.42, 16.14이다. 이상의 결과에서 예상과는 달리 한국의 시판 된장이 가내제품에 비해서 NaCl양이 적고 그외에도 Na양과 Na/K比에서도 다른 제품들에 비하여 낮으므로서 영양상 유리함을 나타냈다. We obtained the following results from determination of the sodium and potassium content contained in Denjang made in Korea and Japan. The mean sodium content of commercial denjang and home made denjang made in Korea and those of Japan are 4181.3㎎/100g, 6015.6㎎/100g and 5082.5㎎/100g, 5890.6㎎/100g, respectively. The mean potassium content of commercial denjang and home made denjang made in Korea and those of Japan are 595.8㎎/100g, 331.3㎎/100g and 365.4㎎/100g, 381.3㎎/100g, respectively. The mean NaCl concentration of commercial denjang and home made denjang made in Korea and those of Japan are 10.62%, 15.28% and 12.91%, 14.96% respectively. The mean Na/K ratios of commercial denjang and home made denjang made in Korea and those of Japan are 7.25, 21.54 and 14.42, 16.14 respectively.

Monascus sp. KS 2 로 부터 색소 생산 변이주의 분리와 배양조건의 최적화

김천호,민경희,박형은 한국균학회 1991 韓國菌學會誌 Vol.19 No.2

Several isolates producing the red-pigment were isolated from the Korean and Brazilian soils. The pigment production by the molds belongs to a genus Monascus was investigated under the submerged culture. Mutagenesis of Monascus sp. KS 2 as the highest pigment production by NTG was made to increase pigment production. This mutant was examined to produce red and yellow pigment with 2.4 and 1.6 times higher than the parental isolates, respectively. The optimal cultural conditions for the pigment production by this mutant were: pH 6.0, temperature 30℃, rice powder 5%, and monosodium glutamate 0.15%.

한국과 일본인의 식행동에 관한 조사연구(제 1 호)

김천호,방하문자 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.1

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.

4차 암모늄기를 가진 키토산 유도체의 항균성

김천호,최영선,최규석 ( C . H . Kim,Y . S . Choi,K . S . Choi ) 한국공업화학회 1996 공업화학 Vol.7 No.5

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The biological evaluation of three-dimensional bioprinted gelatin scaffold for tissue engineering application

김천호,최동진 한국고분자학회 2018 한국고분자학회 학술대회 연구논문 초록집 Vol.43 No.1

Physicochemical characterization of antibody conjugated chitosan nanoparticles

김천호,이은선 한국고분자학회 2018 한국고분자학회 학술대회 연구논문 초록집 Vol.43 No.1

유교 음식문화연구 : 한 , 중 , 일의 석존제 조사 Sauge - Zeuhn Rites in Korea , China and Japan

김천호 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.2

In the age of the three Kingdoms, Silla, Kokuryu and Baekjae were built Confucian Shrine (Kukhak or Taehak) after BC 2-4 century Confucism propagated from China. It means 1600years' history of Saugc-Zeuhn Rites of an Imperial ceremony to honor Confucius in Korean peninsula. For Choson dynasty age passed by Koryo dynasty carried out mainly Confucian policy, in Sungkyunhwan of Mun-Myo (Confucian Shrine) traditional rites in memory of Confucius are observed twice a year in spring and autumn for 600 years of the 112 memories Tablets to Confucius and the other famous Confucius scholars. (his disciples and Korean Confucian scholars) Wine, food, and silk are offered, and incense burnt before the tablets of confucius and the other scholars while traditional music is played and ceremonial dances performed. Traditional rites are observed primarily for the purpose of reminding students and other attendats of the teaching of Confucius. It is to have got it firmly into young Korean head that humanim, family, courtesy, order modesty and practical morality are more important than any thing else. And also now we need to reappraise, fundermently recognize rehabilitute and transmission the traditional foods Korean sacrifical rituals culture by Korean characteristics culture. Through the historical background we can recognize how much the Confucius thought and education effect deeply Korean sociaty even upto now to Korean popular life. At the same time confucism became fixed to Korean traditional thought and culture. Specially Sauge-Zeuhm Rites is based on Korean sacrificial rituals culture and Korean dietary life generally through this study we can see and presume the changes and transmmision of foods and cookey methods from BC ages.