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RISS 인기검색어
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- 저자 : 윤수성(Soo-Sung Yoon) (검색결과 4 건)
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Candide species와 Cryptococcus neoformans의 전자현미경적 미세구조에 관한 비교 연구
윤철종,김성권,김수성,지제근,Yoon, Chul-Jong,Kim, Sung-Gwon,Kim, Soo-Sung,Chi, Je-Geun 한국현미경학회 1993 Applied microscopy Vol.23 No.2
This study was done to elucidate the electron microscopic characteristics of certain pathogenic fungi. Four Candida species, (C. albicans, C. tropicalis, C. parapsilosis and C. glabrate) and Cryptococcus neoformans were cultured for 3 days at $30^{\circ}C$ in the Sabouraud dextrose medium. After incubation, they were stored at $4^{\circ}C$ for 24hours. Fine structures were analyzed by morphometry, and Tukey's HSD test was used for statistics. On scanning electron microscopy C. albicans and C. neoformans were similar in size but different in shape, showing sphero-shape or ovalo-shape in C. neoformans. Surface of C. neoformans was coarse and spiny, but Candida species examined were uniformly smooth. In size, C. glabrata was the smallest among them. Budding scar as seen on the surface of Candida species by the number ranging from 1 to 7. Cryptococcus neoformans showed one or two budding scar. On transmission electron microscopy the cytoplasm of most yeast cells showed plentiful glycogen particles, mitochondria, peroxisomes and vacuoles. However, cell walls were different among four Candida species and Cryptococcus neoformans. The cell wall of Candida species consisted of fibrous layer, that was electron dense layer and transparent layer, in contrast to Cryptococcus neoformans consisted of electron dense layer with lamellar structure. This layer was two times thicker than that of Candida species. The outer layer of cell wall was of radiating pattern.
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위성 SAR 스퀸트 기하에서 NESZ 및 관측폭의 실험적 분석
윤수성(Soo-Sung Yoon) 한국정보기술학회 2018 한국정보기술학회논문지 Vol.16 No.6
Spotlight mode with a squint operation could acquire more SAR images within a wide area of interest than a conventional spotlight mode. In the squint operation, a satellite can take SAR image data at a point satisfying an operational incidence angle without passing a closet point between the satellite and the center of target. Therefore, it can reserve longer SAR image data acquisition time than the conventional spotlight mode. Thus, it can take the high resolution of SAR images with the increased number of them. However, the squint operation might induce a variation of image quality. Specially, NESZ and swath width, which are the critical factors among the SAR image qualities, could be varied due to a geometric change. Therefore their analyses in the squint geometry are essentially required to optimize a SAR sensor mode design. In this paper, I conducted the NESZ and swath width analyses in the squint geometry using a geometric relationship in the space-borne SAR geometry. Furthermore, I presented the directionality of SAR sensor design regarding the NESZ and swath width by presenting analysis results via beamwidth adjustments.
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산과 알칼리 공정으로 제조한 어육 수리미의 가열 겔에 미치는 근형질단백질과 NaCl의 영향
박주동(Joo Dong Park),윤수성(Soo-Seong Yoon),정춘희(Chun Hee Jung),조민성(Min Sung Cho),최영준(Yeung Joon Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.4
pH 2.5와 pH 10.5에서 어육 단백질을 용해시키고, pH 5.0 부근에서 침전 단백질을 회수한 후, pH를 중성 부근으로 재조절하여 제조한 7종 어류의 산과 알칼리 수리미의 수율을 수세 수리미와 비교하고 이들 수리미의 가열 젤에 미치는 근형질 단백질과 NaCl의 영향을 punch test와 색차계로 측정하였다. 알칼리 수리미의 수율은 수세 수리미와 산 수리미에 비하여 높았으나, 파괴강도,변형값 및 백색도는 낮았다. 근형질 단백질을 첨가한 가열 겔의 파괴강도는 첨가하지 않은 가열 겔에 비하여 유의적으로 높은 파괴강도와 변형 값을 가졌으나, 백색도는 다소 감소하였다. 염은 첨가 농도가 증가함에 따라 파괴강도 값은 감소하였으나, 변형값은 유의적인 차이를 보이지 않았고, 백색도는 다소 증가하는 것으로 나타났다. SDS-PAGE 상에서 산 수리미의 myosin heavy chain과 actin은 급속히 분해하였으며, 수세 수리미와 알칼리 수리미사이에는 큰 차이가 없었다. 알칼리 수리미의 수율과 가열 겔의 파괴강도, 변형 및 백색도 값에 미루어 알칼리 수리미 제조 공정은 kamaboko 형의 연제품 제조에 활용이 가능한 것으로 판단하였다. Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing. Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.
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