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권혁진,윤도원,Gwon, Hyeok-Jin,Yun, Do-Won 전국농업기술자협회 2012 농업기술회보 Vol.49 No.4
국내에 재배되는 복숭아의 품종은 다양하다. 경기도 이전지역에서만 보면, 7월 중순부터 조생종인 '용궁백도', '미백조생'이 출하되기 시작하여 본격적으로 8월 중순에 중생종인 '미백도', 8월 하순부터 만생종인 '천중도백도', 9월 초 중순부터 극만생종인 '장호원황도'가 수확된다. 그러나 본격적 복숭아 수확기인 8월 중순부터 미백도~천중도백도 사이의 단경기를 극복할 수 있는 우량품종이 절실히 요구됐다. 또한 대부분의 복숭아 품종들이 보구력이 약해서 수확, 운반 및 저장에 많은 어려움을 느끼고 있었다. 이에 따라 이재권씨는 미백도 나무에서 접목변이지로 미백도와 다른 모양의 복숭아를 발견하고 기술개발에 참여하게 되었다.
친환경농업 - 고추냉이 추출물의 농업적 이용 및 수경재배 가술
황대근,윤도원,Hwang, Dae-Geun,Yun, Do-Won 전국농업기술자협회 2012 농업기술회보 Vol.49 No.4
고추냉이는 식욕증진, 항산화 기능성, 항곰팡이성 등 건강을 위한 기능성 성분을 함유하고 있어 식용 또는 가공을 통한 활용 가능성이 무한한 작물이다. 그러나 재배적지가 제한적이며 재배기술 또한 계류식 물재배 및 밭 재배 방식에 국한되어 있다. 또한 자연환경에 민감한 고추냉이는 국내 생산량이 미흡하고 잎, 줄기 등과 같은 부산물의 이용은 극히 제한적이다. 따라서 '고추냉이 추출물의 농업적 이용 및 수경 재배 기술' 개발과제를 통하여 고추냉이 부산물의 활용 방법을 높이고 재배방식의 한계점 극복을 통한 재배면적 확장 기술을 개발하고자 하였다.
이강섭,박성한,윤도원,안병옥,김창국,한창덕,이기환,박동수,은무영,윤웅한,Lee, Gang-Seob,Park, Sung-Han,Yun, Do-Won,Ahn, Byoung-Ohg,Kim, Chang-Kug,Han, Chang-Deok,Yi, Gi-Hwan,Park, Dong-Soo,Eun, Moo-Young,Yoon, Ung-Han 한국식물생명공학회 2010 식물생명공학회지 Vol.37 No.2
Rice is the staple food of more than 50% of the worlds population. Cultivated rice has the AA genome (diploid, 2n=24) and small genome size of only 430 megabase (haploid genome). As the sequencing of rice genome was completed by the International Rice Genome Sequencing Project (IRGSP), many researchers in the world have been working to explore the gene function on rice genome. Insertional mutagenesis has been a powerful strategy for assessing gene function. In maize, well characterized transposable elements have traditionally been used to clone genes for which only phenotypic information is available. In rice endogenous mobile elements such as MITE and Tos (Hirochika. 1997) have been used to generate gene-tagged populations. To date T-DNA and maize transposable element systems has been utilized as main insertional mutagens in rice. A main drawback of a T-DNA scheme is that Agrobacteria-mediated transformation in rice requires extensive facilities, time, and labor. In contrast, the Ac/Ds system offers the advantage of generating new mutants by secondary transposition from a single tagged gene. Revertants can be utilized to correlate phenotype with genotype. To enhance the efficiency of gene detection, advanced gene-tagging systems (i.e. activation, gene or enhancer trap) have been employed for functional genomic studies in rice. Internationally, there have been many projects to develop large scales of insertionally mutagenized populations and databases of insertion sites has been established. Ultimate goals of these projects are to supply genetic materials and informations essential for functional analysis of rice genes and for breeding using agronomically important genes. In this report, we summarize the current status of Ac/Ds-mediated gene tagging systems that has been launched by collaborative works from 2001 in Korea.
위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교
이영상 ( Young Sang Lee ),조은아 ( Eun Ah Cho ),차윤환 ( Yun Hwan Cha ),윤도원 ( Do Won Yoon ),임덕호 ( Duck Ho Im ),최범구 ( Beom Gu Choi ),전주형 ( Joo Hyoung Jeon ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.