쓴 메밀에서의 루틴 추출 최적 공정 개발

윤성준,조남지,나석환,김영호,김영모,Yoon, Seong-Jun,Cho, Nam-Ji,Na, Seog-Hwan,Kim, Young-Ho,Kim, Young-Mo 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.5

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

메밀 추출물의 이상 침전 개선 효과에 관한 연구

윤성준,조남지,나석환,김영호,김영모,Yoon, Seong-Jun,Cho, Nam-Ji,Na, Seog-Hwan,Kim, Young-Ho,Kim, Young-Mo 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

The aim of this study was to identify the onuses of abnormal precipitation in buckwheat extracts and to suggest the preventive solutions. Abnormal precipitation was formed by the coagulations of small round droplets, and increased when poor quality or old buckwheat used. It was found that, unlike poor quality buckwheat, extracts made from fresh buckwheat showed almost no saccharifying enzyme activity and a lower number of microorganisms. The addition of branched starch to the extracts restricted the occurrence of abnormal precipitation and microorganisms and imparted stability to the extracts.

태아 폐성숙에 대한 선별검사로서의 양수내 Lamellar body count 와 L / S 비의 임상적 분석

윤성준(Seong Jun Yoon) 대한산부인과학회 2001 Obstetrics & Gynecology Science Vol.44 No.6

N/A Objective: Predicting maturity of the fetal lung is important in many obstetric situations. Lamellar bodies are synthesized and secreted by the type II pneumocytes of fetal lung. The phospholipids present in these bodies constitute the major component of pulmonary surfactant. The purpose of this study was to evaluate the usefulness of lamellar body count in amnioticfluid as a rapid fetal lung maturity screening test and to determine the cutoff value of lamellar body count that will indicate fetal lung maturity Methods: From October 1998 to July 2000, 60 patients who delivered before 39 weeks gestation at the Chung-Ang University Hospital were tested for lamellar body count in the amniotic fluid. Indications for assessment of fetal lung maturity included preterm labor, premature rupture of membranes, previous cesarean section, pregnancy-induced hypertension and others. Results: 1. The prevalence of RDS in the study population was 15%(9 of 60 cases). 2. The mean lamellar body count and L/S ratio for RDS group were much less than that of non-RDS group(14000 vs 47470, p<0.01 and 1.3 vs 2.5, p<0.01). 3. There was a good linear correlation between lamellar body count and L/S ratio(r=0.86, p<0.01), as did between lamellar body count and gestational age(r=0.679, p<0.01). 4. In the critical function of predicting fetal lung maturity, our data demonstrate that when using a cutoff of 25000/㎕, the lamellar body count showed 88.8% sensitivity, 96.0% specificity, 80.0% positive predictive value, 98.0% negative predictive value, respectively. Conclusion: This study, along with those reported previously, confirms that lamellar body count reflects fetal lung maturity sufficiently to assure that the neonate will not develop respiratory distress syndrome. Further evaluation for this purpose is justified.

교육기관 보안관제를 위한 효율적인 정보보호 수집체계에 관한 연구

권성호 ( Seong-ho Kweon ),안재호 ( Jae-ho Ahn ),윤성준 ( Sung-jun Yoon ) 한국정보처리학회 2009 한국정보처리학회 학술대회논문집 Vol.16 No.2

최근의 국가·민간의 정보시스템을 위협하는 공격들은 점점 더 복잡해지고 정교해지고 있다. 이러한 공격들에 대응하기 위하여 범국가적으로 사이버안전센터들이 설립·운영되고 있다. 그러나 이러한 대량의 정보보호 데이터를 수집·분석·대응하는 것은 여러 가지 어려움들이 존재한다. 그 문제의 본질적인 부분은 바로 방대한 데이터의 양(量)이다. 다수의 보안관제 대상 인프라들의 모든 보안데이터를 수집 하는 것은 사실상 불가능하며, 대부분의 센터들은 네트워크 접점에 중앙관리형 보안인프라를 설치함으로써 그 해결점을 찾고 있지만, 이는 최근의 나타나고 있는 다차원적인 공격에 대응하기에는 한계가 있다. 본 논문에서는 이러한 다차원 분석시스템의 기본데이터가 되는 여러 보안정보를 효과적으로 수집할수있는 보안정보 수집체계를 제시하고자 한다.

Ni계 산화물 분산 강화 합금의 방향성 재결정에 미치는 존 어닐링 속도의 영향

김영균,윤성준,박종관,김휘준,공만식,이기안,Kim, Young-Kyun,Yoon, Seong-June,Park, Jong-Kwan,Kim, Hwi-Jun,Kong, Man-Sik,Lee, Kee-Ahn 한국분말야금학회 2018 한국분말재료학회지 (KPMI) Vol.25 No.4

This study investigates the directional recrystallization behavior of Ni based oxide dispersion strengthened (ODS) alloy according to the zone annealing velocity. The zone annealing temperature is set as $1390^{\circ}C$, while the zone velocities are set as 2.5, 4, 6, and 10 cm/h, respectively. The initial microstructure observation of the as-extruded sample shows equiaxed grains of random orientation, with an average grain size of 530 nm. On the other hand, the zone annealed samples show a large deviation in grain size depending on the zone velocities. In particular, grains with a size of several millimeters are observed at 2.5-cm/h zone velocity. It is also found that the preferred orientation varies with the zone annealing velocity. On the basis of these results, this study discusses the role of zone velocities in the directional recrystallization of Ni base ODS alloy.

모시대 분말 첨가 수준에 따른 옐로우 레이어 케이크의 품질 특성

최윤희(Yoon-Hee Choi),배송환(Song-Hwan Bae),박정우(Jeong-Woo Park),조남지(Nam-Ji Cho),한명륜(Myung-Ryun Han),김영호(Young-Ho Kim),윤성준(Seong-Jun Yoon),김명환(Myung-Hwan Kim),김애정(Ae-Jung Kim) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.5

풍동실험을 통한 수평축 풍력터빈 모델의 공력성능 연구

유기완(Ki-Wahn Ryu),윤성준(Seong-Jun Yoon),이창수(Chang-Su Lee),최성옥(Seong-Ok Choy) 한국항공우주학회 2007 韓國航空宇宙學會誌 Vol.35 No.11

공기역학적으로 최대동력계수를 얻을 수 있도록 최적화된 블레이드를 장착한 수평축 풍력터빈 모델을 아음속 풍동에 장착하여 공력특성을 실험하였다. Upwind 방식과 downwind 방식의 풍력 터빈 로터의 공력 특성을 비교하였을 때, 후자가 전자에 비해 측정토크의 교란이 더 크게 나타났으며, 이는 지지대에서 발생된 후류와 블레이드의 상호간섭이 원인으로 작용한다고 여겨진다. 블레이드 설치각이 0°인 경우에 설계 속도비 6에 해당하는 위치에서 최대 동력계수를 보여주고 있어 설계 조건을 잘 만족함을 알 수 있었다. 또한 음의 피치각 변화가 같은 값의 양의 피치각 변화에 비해 더 커다란 동력 감소가 발생되는 결과를 보여주었다. Wind turbine experiment was carried out for the horizontal axis wind turbine with the aerodynamically optimized blade. From the comparison of aerodynamic performance between upwind and downwind type wind turbine rotor, the measured torque fluctuation of the latter is larger than that of the former. This phenomenon is owing to the interaction of wake generated from support column and blades. The wind turbine model satisfies the design condition in that the measured result of the power coefficient at zero pitch angle shows maximum peak at the designed tip speed ratio, λ= 6. It also shows that the decrease in aerodynamic power due to negative pitch change is more sensitive than that of the same positive pitch change.

웹 애플리케이션 서버(WAS)에서의 검색 증강 생성(RAG) 기술을 이용한 지식 기반 QA 문제 해결

전준형(Joon Hyoung Jun),김상철(Sang-Chul Kim),김주철(Joo Chul Kim),윤성준(Seong Joon Yoon) 한국통신학회 2024 한국통신학회 학술대회논문집 Vol.2024 No.1

본 논문은 OpenAI의 ChatGPT와 같은 사전 학습된 대규모 언어 모델을 실제 서비스 환경에 적용하는 방법을 탐구한다. 검색 증강 생성 기술을 활용하여 벡터 검색과 클러스터링 기법을 통해 자연어 검색 데이터베이스를 구축하고, 이를 서비스에 적용하는 과정을 상세히 설명한다. 또한, 이러한 기술을 전통적인 웹 응용 서버(WAS)와 통합하고, 지식기반 질문-답변(QA) 시스템을 통해 그 성능과 효과를 체계적으로 분석한다. 이 과정에서 OpenAI ChatGPT의 통합이 실제 서비스에 어떻게 기여할 수 있는지, 그리고 향후 어떤 발전 가능성이 있는지에 대해 심도 깊게 논의한다.

실크펩티드 첨가가 제빵과정 중 이화적 성분 변화에 미치는 영향

김영호 ( Young Ho Kim ),윤성준 ( Seong Jun Yoon ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.3

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 ㎎%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 ㎎%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 ㎎% and that with silkpeptide was 780 ㎎% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

압출성형 공정변수에 따른 율피분말 첨가 반죽의 물성과 식빵의 품질특성

이정숙 ( Jeong Sug Lee ),윤성준 ( Seong Jun Yoon ),류기형 ( Gi-hyung Ryu ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.4

본 연구는 율피분말을 제빵에 효과적으로 활용하기 위한 방안으로 율피분말 및 압출성형 공정변수를 달리한 율피분말 6%를 첨가하여 반죽의 물성과 식빵의 품질특성을 조사하였다. 율피의 압출성형 공정변수는 수분함량 25%와 30%, 용융물 온도는 110, 130, 150℃로 조절하였다. 총 식이섬유 함량은 압출성형 율피분말에서 약간 증가하였으며, 총 폴리페놀 함량은 율피분말이 869.09 mg인데 비하여 수분함량 25%, 용융물 온도 150℃에서 1,397.17 mg까지 증가하였다. 패리노그램에서, 반죽의 흡수율은 대조군과 율피분말에 비해 압출성형 공정변수 수분함량 25%와 수분함량 30%의 실험군에서 유의적인 증가를 보였다(p<0.05). 2시간 및 3시간 이후의 발효팽창력은 수분함량 25%의 용융물 온도 150℃와 수분함량 30%의 용융물 온도 150℃에서 대조군과 비슷한 경향을 나타내었다. 비용적은 대조군이 3.74±0.08 cc/g으로 가장 높았으며, 율피분말에 비하여 압출성형 율피분말 실험군이 높게 관측되었다(p<0.05). 1일 경과 후의 경도는 수분함량 25%의 용융물 온도 150℃에서 113.33±6.17 g으로 대조군의 107.42±14.52g과 비슷하였다. 이상의 결과로 수분함량 25%의 용융물 온도 150℃ 및 수분함량 30%의 용융물 온도 130℃에서 반죽의 물성과 식빵의 품질특성이 전반적으로 향상된 것을 알 수 있었다. 이는 부재료의 첨가에도 불구하고 압출성형 율피분말 전분의 호화 및 식이섬유소의 수분흡수력이 반죽의 물성과 식빵의 품질특성에 영향을 준 것으로 보인다. This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature (110℃, 130℃, 150℃) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature 150℃ and with moisture content of 25% and 30%. Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of 107.42±14.52 g was similar to that of the bread with extruded chestnut shell at a temperature of 150℃ and moisture content of 25% for 113.33±6.17 g. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at 150℃ and moisture content at 25%, and melt temperature at 130℃ and moisture content at 30%.