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연제품류의 열확산도 추정에 관한 연구 4. 백색육 어육 연제품의 열확산도
최수일,한봉호,김종철,배태진,조현덕,CHOI Soo-Il,HAN Bong-Ho,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.6
Thermal diffusivities of white muscled fish meat paste products were measured and an experimental equation for prediction of the thermal diffusivity was suggested. The thermal diffusivities of products with water contents of 43.03 to $82.49\%$ and lipid contents of 0.50 to $14.88\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0832{\cdot}10^{-6}{\cdot}X_w+0.0797{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0873{\cdot}10^{-6}{\cdot}X_w+0.0830{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0842{\cdot}10^{-6}{\cdot}X_w+0.0901{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ From these equations, an experimental equation was derived for the prediction of thermal diffusivities of white muscled fish meat paste products ; $$\alpha=(1.308+0.1324{\cdot}X_w){\cdot}\alpha_w-0.0626{\cdot}10^{-6}{\cdot}X_w-0.1355{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.30\%$ compared with those measured.
실버 소비자의 라이프스타일이 건강기능식품 구매 만족도 및 재 구매 의도에 미치는 영향에 관한 연구
최수일 ( Soo Il Choi ),곽종형 ( Jong Hyung Kwak ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3
The purpose of this study is to analyze silver consumers` life style, and whether silver consumers` life style have an effect on purchase satisfaction and repurchase intention of the health functional foods. To this end, a survey was conducted from May 28 to June 20 in 2007, among silver consumer aged in over 50s, on their purchase experience of the health functional foods. The survey was conducted with 326 subjects, and the statistical analysis methods were frequency analysis, factor analysis, and multiple regression analysis. According to the result of this study, First, the silver consumers` life style factors were determined to be health and leisure pursuit, material pursuit, family pursuit, and outgoing challenge pursuit. And purchase satisfaction factors of the health functional foods were determined to be taking after dosage and service, function and purchase, appearance of health functional foods. Second, silver consumers` family pursuit life style and outgoing challenge life style had an effect on taking and service satisfaction, appearance and products satisfaction of the health functional foods. Third, purchase satisfaction had an effect on repurchase intention of the health functional foods. Therefore, this study is significant in that it clarifies the relation of silver consumers` life style and purchase satisfaction and repurchase intention of the health functional foods.
BARODON<sup>®</sup> 에 의한 Human Gastric Adenocarcinoma AGS 세포고사
조은혜,최수일,김수림,조성대,안남식,정지원,양세란,박준석,황재웅,박용호,이영순,강경선,Jo Eun-Hye,Choi Soo-Il,Kim Soo-Rim,Cho Sung-Dae,Ahn Nam-Shic,Jung Ji-Won,Yang Se-Ran,Park Joon-Suk,Hwang Jae-Woong,Park Yong-Ho,Lee Yong-Soon,Kang Kyung 한국독성학회 2005 Toxicological Research Vol.21 No.2
[ $BARODON^{(R)}$ ] is a multi-purpose, high functional alkali solution made by mixing and liquid-ionizing silicon, calcium, sodium, borax, organic carbon chemicals and silver. In this study, we have investigated the apoptotic potential and mechanistic insights of $BARODON^{(R)}$ in human gastric cancer cell line (AGS cells). In MTT assay, $BARODON^{(R)}$ reduced cell viability in AGS cells. Morphological features of apoptosis with marked cytoplasmic vacuolation and appearance of apoptotic peaks in flow cytometry were observed in AGS cells with$BARODON^{(R)}$ treatment. In addition, $BARODON^{(R)}$ induced apoptosis of stomach cancer cell is related to bax up-regulation, caspase 7 protease activation and subsequent cleavage of poly (ADP-ribose) polymerase (PARP). These results suggest that BARODON can induce the apoptosis of AGS cells through modulation of bcl-2 family and the activation of intrinsic caspase cascades, indicating that it is potentially useful as a anti-cancer agent.
연제품류의 열확산도 추정에 관한 연구 5. 적색육 어육 연제품의 열확산도
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.6
In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0759{\cdot}10^{-6}{\cdot}X_w+0.0836{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0820{\cdot}10^{-6}{\cdot}X_w+0.0853{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0830{\cdot}10^{-6}{\cdot}X_w+0.09140{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$\alpha=(0.9795+.8996{\cdot}X_w){\cdot}\alpha_w-0.0709{\cdot}10^{-6}{\cdot}X_w-0.0779{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${\pm}\;0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$\alpha=(1.096+0.5318{\cdot}X_w){\cdot}\alpha_w-0.0057{\cdot}10^{-6}{\cdot}X_w-0.0992{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.13\%$ compared with those measured.
연제품류의 열확산도 추정에 관한 연구 3. 가열매체의 열확산도에 대한 영향
한봉호,최수일,김종철,배태진,조현덕,HAN Bong-Ho,CHOI Soo-Il,KIM Jong-Chul,BAE Tae-Jin,CHO Hyun-Duk 한국수산과학회 1988 한국수산과학회지 Vol.21 No.5
In this paper, the influence of heating medium on the thermal diffusivities of fish meat paste products was studied. Model products were heated in boiling water, saturated steam and soybean oil. The differences in temperature raise of the products were interpreted with Biot number of the products. Because of the large overall heat transfer coefficient of heating medium, the temperature raise of the products in boiling water and saturated steam was fast and the Biot number of the products could be recognized as infinite. But the temperature raise of the products in soybean oil was slow and the Biot number of the products was less than 50.