The three-dimensional structural shape of the gravitational potential in the Local Group

Lee, Bomee,Lee, Jounghun Blackwell Publishing Ltd 2008 Monthly notices of the Royal Astronomical Society Vol.389 No.2

<P>ABSTRACT</P><P>The Local Group is a small galaxy cluster with a membership of 62 nearby galaxies including the Milky Way and M31. Although the Local Group has yet to be virialized, it interacts with the surrounding matter as one gravitationally bound system. To understand the formation and evolution of the Local Group as well as its member galaxies, it is important to reconstruct the gravitational potential field from the surrounding matter distribution in the local cosmic web. By measuring the anisotropy in the spatial distribution of the Local Group galaxies, which is assumed to be induced by the local gravitational tidal field, we resolve the three-dimensional structure of the gravitational potential in the vicinity of the Milky Way smoothed on the Local Group mass scale. Our results show that (i) the minor principal axis of the Local Group tidal field is in the equatorial direction of α<SUB>p</SUB>= 15<SUP>h</SUP>00<SUP>m</SUP> and δ<SUB>p</SUB>= 20°; (ii) it has a prolate shape with axial ratio of 0.5 ± 0.13; (iii) the global tides in the Local Group are quite strong, which may provide a partial explanation for the low abundance of dwarf galaxies in the Local Group.</P>

The Intrinsic Three Dimensional Shape of the Virgo cluster

Bomee Lee,Jounghun Lee 한국천문학회 2006 天文學會報 Vol.31 No.2

A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

Bomee Lee,Cheng-Chung Yong,Hae-Chang Yi,Saehun Kim,Sejong Oh 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 1010 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeastcontaining control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (108 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

Study of the dark matter distribution in the z > 1 Universe with infrared weak gravitational lensing

Bomee Lee 한국천문학회 2022 天文學會報 Vol.47 No.2

Esimating Triaxial Mass distribution of Virgo Cluster

Bomee Lee,Jounghun Lee 한국천문학회 2007 天文學會報 Vol.32 No.1

국내 유통되는 커피 크리머와 커피믹스에 함유된 지방의 지방산 조성 및 관능적 특성

이봄이(Bomee Lee),이희재(Hee Jae Lee),조은애(Eunae Cho),황금택(Keum Taek Hwang) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.3

본 연구에서는 국내 유통되는 커피 크리머와 커피믹스의 수분 함량과 지방 함량을 측정하고 지방의 지방산 조성을 분석하였고 관능평가를 수행하였다. 커피 크리머의 수분 함량은 1.9∼4.5%, 지방 함량은 15.4∼28.5%이었다. 인스턴트 커피믹스의 수분 함량은 1.1∼2.8%, 지방 함량은 7.7∼14.0% 이었다. 14개 커피 크리머 제품 중 12개 제품의 지방은 포화지방산이 90% 이상으로 조성되어 있었는데, lauric acid, myristic acid, palmitic acid 순서로 많았다. 나머지 2개 제품의 지방은 포화지방산이 50%, 단일불포화지방산이 39%, 다중불포화지방산이 10%로 이루어져 있었다. 커피믹스 11개 제품의 지방은 포화지방산이 99∼100%를 차지하고 있었는데, lauric acid, myristic acid, palmitic acid의 순서로 많았다. Lauric acid와 myristic acid의 함량이 높은 제품은 coconut oil이나 palm kernel oil에서 유래되었다고 볼 수 있으며, palmitic acid, oleic acid, linoleic acid의 함량이 높은 제품은 palm oil(PO)을 지방 원료로 사용하였다고 볼 수 있다. 지방산 조성 분석을 바탕으로 지방산 조성의 특성에 따라 5가지 제품을 선택하여 관능 평가를 수행한 결과, 향과 맛 그리고 전반적인 기호도는 lauric acid가 많이 함유된 커피 크리머를 첨가한 커피가 유의적으로 좋은 평가를 받았으며(p<0.05), palmitic acid, oleic acid, linoleic acid의 함량이 높은 커피크리머는 전반적인 기호도 면에서 유의적으로 낮은 평가를 받아(p<0.05), PO의 원료를 많이 함유할수록 커피의 맛에 안 좋은 영향을 주는 것을 알 수 있었다. Hydrogenated coconut oil(HCO)과 PO의 배합 비율을 다르게 하여 제조한 커피 크리머로 만든 커피를 관능 평가한 결과, HCO의 비율이 높을수록 전반적인 기호도에서 높은 평가를 받았다. 따라서 커피 크리머에 함유된 지방이 커피의 맛에 영향을 주는 것을 알 수 있었다. This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and 8~14%, respectively. The fats in 12 coffee creamers consisted of 34~45% lauric, 15~19% myristic and 10~18% palmitic acids. The fats in the other 2 coffee creamers consisted of 43% palmitic, 39% oleic and 10% linoleic acids. The fatty acids of the fats in the 11 coffee mixes were almost all saturated with lauric acid being the most abundant (44~45%). Coconut oil or palm kernel oil might have been used to manufacture the 12 coffee creamers and 11 coffee mixes, which had a higher lauric acid content. Palm oil (PO) might be a fat source for the other 2 coffee creamers. The sensory characteristics of five coffee mixes were evaluated based on their fatty acid compositions. The coffees with the creamers, which had a higher lauric acid content, were significantly more acceptable than those with a higher palmitic acid (p<0.05). The sensory evaluation of the coffees made with the creamers composed of hydrogenated coconut oil (HCO) and PO at different ratios showed that the acceptability increased with increasing HCO content. This suggests that PO may have a negative impact on the sensory characteristics.

A High Dielectric N‐Type Small Molecular Acceptor Containing Oligoethyleneglycol Side‐Chains for Organic Solar Cells

Jang, Bomee,Lee, Changyeon,Lee, Young Woong,Kim, Donguk,Uddin, Mohammad Afsar,Kim, Felix Sunjoo,Kim, Bumjoon J.,Woo, Han Young WILEY-VCH Verlag GmbH Co. KGaA 2018 Chinese journal of chemistry Vol.36 No.3

<P>We report a new small molecular acceptor, ITIC‐OEG, which is based on indacenodithieno[3,2‐<I>b</I>]thiophene and 1,1‐(dicyanomethylene)‐3‐ indanone including oligoethyleneglycol (OEG) side‐chains. ITIC‐OEG was found to have higher dielectric constant (<I>ε</I><SUB>r</SUB>=5.6) than that of a reference molecule of ITIC with normal alkyl substituents (<I>ε</I><SUB>r</SUB>=3.9). The dielectric constant of medium influences significantly the exciton binding energy and the resulting charge separation and recombination. The optical, electrochemical and morphological properties of ITIC‐OEG and its photovoltaic characteristics were investigated by blending with a semi‐crystalline donor polymer, PPDT2FBT, with comparison to those of ITIC. ITIC‐OEG shows more red‐shifted absorption and stronger crystalline packing than ITIC. However, the lower photovoltaic performance (with 1.58% power conversion efficiency, PCE) was measured for PPDT2FBT:ITIC‐OEG, compared to PPDT2FBT:ITIC (5.52% PCE). The incompatibility between PPDT2FBT and ITIC‐OEG (due to high hydrophilic nature of OEG chains) resulted in poor intermixing with large domain separation over 300 nm, showing inefficient charge separation and significant charge recombination. Therefore, to investigate the effect of dielectric constant of the materials on the charge separation and recombination, the blend morphology of the PPDT2FBT:ITIC‐OEG should be optimized first by improving their miscibility and phase separation.</P>

Kefir 배양용 기능성 복합 Starter 개발

이봄이 ( Bomee Lee ),이해창 ( Hae-chang Yi ),문용일 ( Yong-ii Moon ),오세종 ( Sejong Oh ) 한국유가공기술과학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.3

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at 25℃ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at 25℃ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at 37℃ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at 32℃ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially 10⁵∼10⁶ CFU/g; it increased significantly to 10⁹ CFU/g after 12 h of incubation. During the storage of the kefir-like products at 4℃ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

Efficacy of salivary versus subgingival bacterial sampling for the detection and quantification of periodontal pathogens

Lee, Yoonsub,Hong, Yoojin,Kim, Bome,Lee, Dajung,Kim, Sungtae,Rhyu, In-chul Korean Academy of Periodontology 2020 Journal of Periodontal & Implant Science Vol.50 No.6

Purpose: The aim of this study was to investigate the efficacy and validity of subgingival bacterial sampling using a retraction cord, and to evaluate how well this sampling method reflected changes in periodontal conditions after periodontal therapy. Methods: Based on clinical examinations, 87 subjects were divided into a healthy group (n=40) and a periodontitis group (n=47). Clinical measurements were obtained from all subjects including periodontal probing depth (PD), bleeding on probing (BOP), clinical attachment loss (CAL), and the plaque index. Saliva and gingival crevicular fluid (GCF) as a subgingival bacterial sample were sampled before and 3 months after periodontal therapy. The salivary and subgingival bacterial samples were analyzed by reverse-transcription polymerase chain reaction to quantify the following 11 periodontal pathogens: Aggregatibacter actinomycetemcomitans (Aa), Porphyromonas gingivalis (Pg), Tannerella forsythus (Tf), Treponema denticola (Td), Prevotella intermedia (Pi), Fusobacterium nucleatum (Fn), Pavimonas micra (Pm), Campylobacter rectus (Cr), Prevotella nigrescens (Pn), Eikenella corrodens (Ec), and Eubacterium nodatum (En). Results: Non-surgical periodontal therapy resulted in significant decreases in PD (P<0.01), CAL (P<0.01), and BOP (P<0.05) after 3 months. Four species (Pg, Tf, Pi, and Pm) were significantly more abundant in both types of samples in the periodontitis group than in the healthy group. After periodontal therapy, Cr was the only bacterium that showed a statistically significant decrease in saliva, whereas statistically significant decreases in Cr, Pg, and Pn were found in GCF. Conclusions: Salivary and subgingival bacterial sampling with a gingival retraction cord were found to be equivalent in terms of their accuracy for differentiating periodontitis, but GCF reflected changes in bacterial abundance after periodontal therapy more sensitively than saliva.

New Photovoltaic Conjugated Polymers and Organic Solar Cell Devices by Modifying a Dielectric Constant

Bomee Jang,Wonho Lee,Bumjoon J. Kim,Han Young Woo 한국고분자학회 2016 한국고분자학회 학술대회 연구논문 초록집 Vol.41 No.2