아마추어 복싱선수들의 경쟁불안과 자기효능감이 경기력에 미치는 영향

김진표,김주영,최근식 용인대학교 2011 용인대학교 논문집 Vol.29 No.-

This study has its significance in offering useful basic data for improving amateur boxers' athletic performance by examining which influence the amateur boxers' competition anxiety and self-efficacy have upon athletic performance and by closely examining influence between independent variable and dependent variable. The subjects of this study were 160 players who participated in 「The 64th National Championships & 2011 National Representative Contest」, which was opened at Hongcheon gymnasium in Gangwon-do Province in December 2010. Samples were extracted by using Convenience Sampling Method. A survey tool was used questionnaire. In other words, the construction index was formed with competition anxiety, self-efficacy, athletic performance, and research subjects' demographic characteristic factors. Frequency analysis, correlation analysis, multiple regression analysis, and path analysis of using multiple regression analysis were carried out by utilizing SPSS 15.0ver. The following are the results that were elicited in this study on the basis of the results in research method and data analysis as the above. First, the physical anxiety, which is sub-factor of competition anxiety, was indicated to have significant influence. Cognitive anxiety was indicated to have no influence. Second, exercise efficacy, which is sub-factor of self-efficacy, was indicated to have significant influence. Social efficacy was indicated to have no influence. Third, competition anxiety and self-efficacy were indicated to have direct influence upon athletic performance. Synthesizing these findings, the competition anxiety and self-efficacy were directly strengthening athletic performance. These independent variables can be confirmed to be very important variables immanent in amateur boxers' athletic performance.

Effect of Wind Speed and Duration Time on Photosynthesis in Apple and Oriental Pear

Dong Geun Choi,Chong Hyeon Kwon,Chan Suk Seo,Young Min Choi,Ki Pyo You,Jong Hyun Cho 한국원예학회 2008 한국원예학회 기타간행물 Vol.- No.-

다시마, 청매실, 동충하초 및 키토산이 첨가된 멸치액젓의 저장 중 품질특성

최근표(Geun Pyo Choi),김상무(Sang Moo Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.2

소비자의 기호 및 상품성을 높이고 다시마, 청매실, 동충하초, 키토산의 여러 성분과 영양 및 기능성이 향상된 저염 멸치액젓을 개발하고자, 5년간 숙성시킨 멸치액젓(식염 26%)에 끓인 물로 염 농도를 14 및 17%으로 조정한 후 다시마, 청매실, 동충하초, 키토산을 첨가하여 150일 동안 후 숙성하면서 나타나는 제품의 품질특성을 분석하였다. 저장기간 동안에 pH는 서서히 감소하였고, 아미노질소 및 휘발성 염기질소량은 저장 50일째까지 증가하였다가, 일정한 값을 유지하였으며, TBA 값은 저장 50일째까지 증가하였다가 감소하였다. 생균수를 비롯한 젖산균, 단백질분해균 및 곰팡이 균은 후 숙성이 진행됨에 따라 다소 일정한 증가율을 나타내었다. 다시마, 청매실, 동충하초 및 키토산 첨가에 따른 제품 열화현상은 저장 150일째까지는 나타나지 않아서, 저염 멸치액젓으로 상품화의 개발이 가능함을 확인하였다. 하지만 숙성 150일부터는 관능적으로 다소 감소함을 볼 수 있어서 유통기한에 대한 실험과 제조된 저염 멸치액젓에 대한 기능성 검증에 대한 실험이 추가적으로 필요하다고 본다. Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

구멍갈파래의 고압 균질 전처리 공정을 통한 바이오에탄올 생산용 당화수율 증진

최운용(Woon Yong Choi),이춘근(Choon Geun Lee),안주희(Ju Hee Ahn),서용창(Yong chang Seo),이상은(Sang Eun Lee),정경환(Kyung Hwan Jung),강도형(Do Hyung Kang),조정섭(Jeong Sub Cho),최근표(Geun Pyo Choi),이현용(Hyeon Yong Lee) 한국생물공학회 2011 KSBB Journal Vol.26 No.5

This study was investigated to improve the saccharification yield of Ulva pertusa Kjellman by the high pressure homogenization process. It was found that the high pressure homogenization pretreatment effectively destructed the cell wall structures only by using water. The high pressure homogenization process was operated under various conditions such as 10000, 20000 or 30000 psi with different recycling numbers. The optimal condition was determined as 30000 psi and 2 pass of recycling numbers and the sugar conversion yields were 16.02 (%, w/w) of glucose and 14.70 (%,w/w) of xylose, respectively. In the case of enzymatic treating the hydrolyzates with 5 FPU/glucan of celullase and 100 units/mL of amyloglucosidase, 65.8% of carbohydrates was converted into glucose. Using the hydrolysates of Ulva pertusa Kjellman, 48.7% of ethanol was obtained in the culture S.cerevisiae. These results showed that the high pressure homogenization process could efficiently hydrolyze the marine resource by using only water for bioethanol production.

Functional enhancement of ultrafine <i>Angelica gigas</i> powder by spray-drying microencapsulation

Choi, Kyeong-Ok,Kim, Dongeun,Lim, Jung Dae,Ko, Sanghoon,Hong, Geun-Pyo,Lee, Suyong Elsevier 2019 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.101 No.-

<P><B>Abstract</B></P> <P>Whole <I>Angelica gigas</I> in a powder form has been limitedly utilized for food applications due to its undesirable processing performance such as low aqueous solubility and dispersibility. Ultrafine <I>Angelica gigas</I> powders were thus microencapsulated with maltodextrin (MD) at different mass ratios (1:1, 1:2 and 1:3, w/w) by spray-drying to enhance their functional characteristics. The microencapsulated <I>Angelica gigas</I> powders had a smaller particle size and a smoother surface than the native ones, and their particle size had a tendency to decrease with increasing proportions of microencapsulating materials. Significantly higher bulk density and lower moisture content (p < 0.05) were observed in the microencapsulated <I>Angelica gigas</I> powders than the native ones. The microencapsulation significantly improved the water solubility and dispersibility of the <I>Angelica gigas</I> powders (p < 0.05). In addition, two fold higher contents of decursin and decursinol angelate were significantly included from the microencapsulated <I>Angelica gigas</I> powders (p < 0.05). The results indicated that the microencapsulation with MD by spray-drying could be effective in enhancing the functional characteristics of <I>Angelica gigas</I> powders, showing the potential uses of the microencapsulated <I>Angelica gigas</I> powders in a food system.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Ultrafine <I>Angelica gigas</I> (AG) powders were microencapsulated with maltodextrin (MD). </LI> <LI> Particle size of microencapsulated AG decreased with increasing levels of MD. </LI> <LI> Higher bulk density and lower moisture content were observed in microencapsulated AG. </LI> <LI> Microencapsulation improved the water solubility and dispersibility of AG powders. </LI> <LI> Microencapsulated AG had two fold higher contents of decursin and decursinol angelate. </LI> </UL> </P>

(±1)-INVARIANT SEQUENCES AND TRUNCATED FIBONACCI SEQUENCES OF THE SECOND KIND

CHOI GYOUNG-SIK,HWANG SUK-GEUN,KIM IK-PYO Korean Mathematical Society 2005 대한수학회지 Vol.42 No.4

In this paper we present another characterization of (${\pm}1$)-invariant sequences. We also introduce truncated Fibonacci and Lucas sequences of the second kind and show that a sequence $x\;{\in}\;R^{\infty}$ is (-1)-invariant(l-invariant resp.) if and only if $D[_x^0]$ is perpendicular to every truncated Fibonacci(truncated Lucas resp.) sequence of the second kind where $$D=diag((-1)^0,\; (-1)^1,\;(-1)^2,{\ldots})$$.

Microcystin Detection Characteristics of Fluorescence Immunochromatography and High Performance Liquid Chromatography

Pyo, Dong-Jin,Park, Geun-Young,Choi, Jong-Chon,Oh, Chang-Suk Korean Chemical Society 2005 Bulletin of the Korean Chemical Society Vol.26 No.2

Different detection characteristics of fluorescence immunochromatography method and high performance liquid chromatography (HPLC) method for the analysis of cyanobacterial toxins were studied. In particular, low and high limits of detection, detection time and reproducibility and detectable microcystin species were compared when fluorescence immunochromatography method and high performance liquid chromatography method were applied for the detection of microcystin (MC), a cyclic peptide toxin of the freshwater cyanobacterium Microcystis aeruginosa. A Fluorescence immunochromatography assay system has the unique advantages of short detection time and low detection limit, and high performance liquid chromatography detection method has the strong advantage of individual quantifications of several species of microcystins.

Production and Characterization of Monoclonal Antibodies against Microcystin LR

Pyo, Dong-jin,Choi, Eui-yule,Cha, Geun-Sig,Lee, Jung-ae,Jung, So-young,Kim, Min-Sun Korean Chemical Society 2003 Bulletin of the Korean Chemical Society Vol.24 No.1

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

We investigated the effects of non-meat protein binders combined with glucono-&-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the x-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37MPa/s, respectively, and pressurization was conducted at 200MPa for 30 min at 4oC. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products

Geun Pyo Hong,Yeun Sul Lee,Ji Yoo Baek,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer?, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.