腎結石에 對한 臨床的 觀察 : 신결석에 대한 임상적 관찰

박영호 부산의대 1978 부산의대잡지 - 부산대학교 의과대학 Vol.18 No.2

남대양산 크릴의 이용에 관한 연구-1

박영호 釜山水産大學 水産食品硏究所 1980 水産食品硏究所報告 Vol.1 No.-

단백분해효소에 의한 대두 7S 및 11S 단백질의 가수분해

박영호,강영주,이기춘 한국콩연구회 1989 韓國콩硏究會誌 Vol.6 No.1

分劃된 大豆 7S 및 11S 蛋白質의 蛋白質分解酸素(trypsin, alcalase 및 pronase)에 대한 反應性을 動力學變數인 ㎞ 과 Vmax 및 加水分解度(DH)를 測定하여 檢討하였으며 가수분해들의 電氣泳動分析을 실시하였다. 酵素의 大豆蛋白質에 대한 親化力은 대체로 加熱處理에 의하여 상당히 改善되었으나 加熱處理된 蛋白質은 基質濃度 1.5%(w/w) 以上에서 加水分解에 대하여 基質阻富作用을 보였다. 1時間 加水分解에 따라 alcalase에 의하여 가장 큰 加水分解度가 얻어졌으며 7S 蛋白質에 대하여 60% 및 11S 蛋白質에 대하여 80%였다. Trypsin은 加熱處理되지 않은 蛋白質에는 11S 蛋白質의 acidic subunit 이외에는 거의 作用하지 못했으며 alcalase는 특이적으로 2S 蛋白質에 變化를 가져오는 것으로 電氣泳動分析에 나타났다.

세계화로는 자본주의의 붕괴를 막을 수 없다

박영호 민주사회정책연구원 2005 민주사회와 정책연구 Vol.6 No.-

[세계는 지금] 집중분석 : 아프리카 글로벌 경쟁무대로 떠오르다!

박영호 평화문제연구소 2015 통일한국 Vol.381 No.-

[14-25]적정기술 활용을 통한 對아프리카 개발협력 효율화 방안

박영호,김예진,장종문,권유경 대외경제정책연구원 2014 대외경제정책연구원 연구보고서 Vol.2014 No.-

수송 및 저장 중 요구르트의 유산균에 관한 연구

박영호,김은아,곽해수,이경욱 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.3

이 실험은 L. acidophilus, B. bifidum 및 S. salivarius subsp. thermophilus의 혼합배양요구르트와 L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus의 혼합배양요구르트에 대하여 저장온도(10, 20℃)와 교반유무(non-shaking, 100rpm, 200rpm shaking)에 따른 보존기간 중 유산균수, 적정산도, pH의 변화를 비교 검토하므로서 요구르트의 수송 및 저장중 품질관리를 위한 기초자료를 얻기 위해 실시하였으며 결과는 다음과 같다. 1. ABT요구르트의 경우 산도는 초기 1.13%에서 10, 20℃에서 저장 15일째 각각 1.18, 1.30%로 비교적 완만히 증가하였으며, pH는 초기 4.18에서 10, 20℃에서 각각 4.16, 3.98로 감소하였다. 2. L. acidophilus의 수는 초기 1.9×10^7cfu/㎖에서 10℃와 20℃에서 저장 15일째 각각 8.0×10^6, 3.0×10^5cfu/㎖로 감소하였으며 비교반(non-shaking)시 균수가 많았다. B. bifidum의 균수는 초기 4.8×10^7cfu/㎖에서 10, 20℃에서 저장 15일째 각각 7.9×10^6과 1.0×10^6cfu/㎖로 감소하였다. S. salivarius subsp. thermophilus는 교반에 의한 차이는 없었으며 저장온도에 따라 초기 2.9x10^9cfu/㎖에서 10℃와 20℃ 각각 1.5×10^9, 1.1×10^7cfu/㎖로 뚜렷한 차이가 있었다. 3. BT요구르트의 산도는 초기 1.24%에서 저장 15일째 10℃에서는 1.38%, 20℃에서는 1.60%로 증가하였고, pH의 감소는 산도보다는 완만한 편이었다. 4. L. delbrueckii subsp. bulgaricus의 수는 10℃에서는 초기 2.3×10^8cfu/㎖에서 저장 15일째 8.9×10^7cfu/㎖로 20℃에서는 6일째부터 급격히 감소하여 저장 15일째 2.6×10^6cfu/㎖를 나타내었고 S. salivarius의 수는 초기 1.2×10^6cfu/㎖에서 10℃에서는 저장 15일째까지 그 수가 일정하게 유지되었으나 20℃에서는 저장 3일째부터 감소하여 15일째는 1.2×10^6cfu/㎖로 매우 낮은 수치를 나타내었다. 5. 이상의 결과, 요구르트의 저장 및 수송시 온도는 유산균수에 큰 영향을 미쳤으며 교반조건에 따라서는 유의적인 차이가 나타나지 않았으나, 유통과정 중 우수한 품질을 유지하기 위해서는(제품의 냉장 저장, 수송 그리고 취급시)충격을 가능한 피하는 것이 바람직하다. This study was carried out to investigate the changes of various lactic acid bacteria in stirred yogurts during delivery and storage. Two different mixed strain cultures used for the sample yogurts were ABT(Lactobacillus acidophilus, Bifidus bifidum and Streptococcus salivarius subsp. thermophilus) and BT(Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus). Samples were treated with temperature(10 and 20℃) and shaking(100 and 200rpm for 30min) to find the changes of number of lactic acid bacteria, titratable acidity and pH. The results obtained were summarized as follows: 1. In ABT yogurt during 15 days, titratable acidity slowly increased from 1.13% to 1.18% at 10℃ and 1.30% at 20℃ and pH decreased from 4.18 to 4.16, 3.98 at 10 and 20℃, respectively. 2. Number of L. acidophilus in ABT yogurt decreased from 1.9 × 10^7cfu/㎖ to 8.0 × 10^6cfu/㎖ at 10℃ and 3.0 × 10^5cfu/㎖ at 20℃ after 15days. It was slightly more in non-shaking condition. Number of B. bifidum was 7.9 × 10^6cfu/㎖ at 10℃ and 1.0 × 10^6cfu/㎖ at 20℃ after 15days. In the counting of S. salivarius subsp. thermophilus, there was no difference by shaking condition but obvious difference by storage temperature. 3. Titratable acidity of BT yogurt rapidly increased from 1.24% to 1.38% at 10℃ and 1.60% at 20℃ after 15days, and pH was more slightly decreased than titratable acidity during the storage time. 4. Viable cells of L. delbueckii subsp. bulgaricus rapidly decreased to 2.6 × 10^6cfu/㎖ at 20℃ from 6 days of storage time, and viable cells of S. salivarius subsp. thermophilus maintained above 1.0 × 10^9cfu/㎖ at 10℃ for 15 days. On the contrary, they rapidly decreased to 1.2 × 10^6cfu/㎖ at 20℃ for the same period. 5. Finally, number of lactic acid bacteria was changed by temperature but there was a little difference by various shaking conditions. This study suggested that yogurt be kept at refrigerated temperature and avoided shaking to keep high quality yogurt during delivery and storage.

상호 관계성을 가진 간접 인증 방법을 이용한 전자 결제 시스템

박영호,이금석,Park, Young-Ho,Lee, Keum-Suk 대한전자공학회 1998 電子工學會論文誌-T Vol.t35 No.2

기존 전자상거래에서는 양단(End-to-End)간의 인증만이 존재한다. 그러나 분산환경에서 사람이나 컴퓨터의 신분을 확인하는 인증은 위조와 사칭으로 인하여 그들의 신분이 고정적이지 않다는 점 때문에 상당히 힘들다. 또한 고객과 판매인을 연결시켜주는 다수의 중개인(Broker)이 포함된 경우에는 제 3자에 대한 인증이 반드시 필요하다. 이런 인증은 기존 방법으로는 참여하는 구성원이 많아질수록 복잡해지는 한계점이 있다. 본 논문에서는 이를 해결하기 위하여 상호 간접 인증을 이용하며, 또한 이동에이전트를 이용하여 상호 간접 인증에 의해 복잡한 환경에서의 상거래가 성립되는 모델을 제시한다. There is only authentication of end-to-end in electronic commerce technique. But in a distributed system, an authentication that is ensured users and computers has a big threats which an identify of those is unbelievable because it can be occurred an fabrication or a false personation. Authentication for other elements included customers and vendors is required in the case that there is many a broker connecting customers with vendors as well. In authentication like above, many elements playing different role participated, were performed by the known techniques, processing was more complicated. In this paper, the Mutual Indirect Authentication technique is used to solve and avoid that condition and the generalized electronic commerce using a mobile agent is accomplished with this technique.

Characteristics of metal-loaded TiO2/SnO2 thick film gas sensor for detecting acetonitrile

박영호,이창섭 한국가스학회 2009 한국가스학회지 Vol.13 No.2

This study investigated sensitivity of the gas sensor to chemical weapons with the sensor material doped with catalysts. The nano-sized SnO2 powder mixed with metal oxides (TiO2) was doped with transition metals(Pt, Pd and In). Thick film of nano-sized SnO2 powder with TiO2 was prepared by screen-printing method onto Al2O3 substrates with platinum electrode and chemical precipitation method. The physical and chemical properties of sensor material were investigated by SEM/EDS, XRD and BET analyzers. The measured sensitivity to simulant toxic gas is defined as the percentage of resistance of value equation, [(Ra-Rg)/Ra x100)], that of the resistance(Ra) of SnO2 film in air and the resistance(Rg) of SnO2 film in acetonitrile gas. The best sensitivity and selectivity of these thick film were shown with 1wt.% Pd and 1wt.% TiO2 for acetonitile gas at the operating temperature of 250℃.

高濕度下에 있어서의 마른김의 成分變化에 關한 硏究

朴榮浩 釜山水産大學校 1973 釜山水産大學 硏究報告 Vol.13 No.1

In the present study, the effect of storage condition, particularly, high humidity to the changes in chemical components of dried lavers was investigated and some characteristic patterns of the changes were discussed. Dried lavers, Porphyra yezoensis Ueda, were stored at 20� under two different levels of humidity, that were 78% and lower than 7% as relative humidity, respectively. And the content of pigments, organic acids, sugars, and fatty acids were analyzed at 10,25 and 45 day intervals during the storage. Total acidity was also determined. Degradation of chlorophyll a was faster than other pigments such as carotenoids and phycobilins under high humidity. For instance, after 45 day storage, more than two-fold of chlorophll a was retained in low humidified sample compared with that in the case of high humidity whereas a remarkable difference in retention rate of carotenoids or phycobilins was not detected. phycobilins showed high stability under the condition of high humidty, particularly, in phycoerythrin than in phycocyanin. Eight kinds of non-volatile organic acid namely pyruvic, lactic, malonic, fumaric, oxalic, malic, succinic, and citric acid were gas chromatographically identified. The stability of theses acids appeared quite differently by storage humidity. The acids like oxalic, malic, and succinic, did not show an outstanding change under low humidity even after 45 day storage while both oxalic and malic acids remarkably decrased under high humidity and succinic acid contrary increased under the same condition. Citric acid, however, decreased under both cases of humidity. The total amount of volatile acid tended to increase throughout the storage under both high and low humidity, but the rate of increase was relatively greater in case of high humidity than that of low humidity. On the other hand, the same tendedcy was observed in change of total acidity in which the value tended to increase under the high humidity while that remained steady under the low humidity. In the free amino acid composition of dried lavers, alanine,glutamic and aspartic acid were dominant in content whereas such amino acids as methionine, cystine, histididine, comparatively low. It is noteworthy that the content of taurine was tremendously high as an amino acid related compound. During the storage, a significant change in the total amino acid level and individual variation was not detected. In another aspect of storage stability of chemical components, glucose remained with negligible change under both storage conditions and galactose increased rapidly under the high humidity while maintained a steady level under the low humidity. On the contrary, the floridoside decreased rapidly under the high humidity whereas slowly under the low. In the tendecy of strorage stability of fatty acid, tended to decrease in the low humidified material. Under high humidity, ?? acid appeared stable while ?? acid considerably increased. The total fatty acid level which was consisted of 14 kinds of fatty acid seemed to increase in high humidified material and to decrease in the low humidified material.