Local Policymaking in Sport: Sport Managers’ Perspectives on Work Processes and Impact

Remco Hoekman,Agnes Elling,Hugo van der Poel 글로벌지식마케팅경영학회 2022 Journal of Global Sport Management Vol.7 No.1

In this study we sought a better understanding of the develop- ment and functioning of local sport policy, from the perspective of local sport managers (LSMs). Local sport budgets in the Netherlands continue to be allocated mainly to sport facilities (85% of sport budgets), despite increasing interest in the instru- mental value of sport, particularly to achieve health and welfare objectives. This seems to produce somewhat of a mismatch between wider policy discourse and local sport policy. We studied LSMs’ perspectives on recent changes in sport policy, and how these relate to changes in the environment (from a socio-eco- logical perspective), alongside LSMs’ actual practices, policy values and personal beliefs regarding effective sport policy and social impact. For this purpose we conducted nine semi-structured inter- views with LSMs from different municipalities in the Netherlands. This was to illuminate ‘the walk’ in local sport policy, rather than only ‘the talk’ (i.e., the line set out in policy documents). We con- clude that the day-to-day work of LSMs was indeed influenced by developments in the broader environment (particularly, austerity measures, organizational restructuring and changed national poli- cies and related discourses). However, the focus of LSMs’ activities remained on ensuring a good sport facility infrastructure, as a necessary precondition to utilize the instrumental value of sport. The LSMs expressed a belief in the goodness of sport and tried to ‘sell’ this to other departments. Yet, they exhibited little critical reflection on (preconditions for) effective sport policy and the need for policy monitoring and evaluation.

Identification of small scale biochemical networks based on general type system perturbations

Schmidt, Henning,Cho, Kwang-Hyun,Jacobsen, Elling W. Blackwell Science Ltd 2005 The FEBS journal Vol.272 No.9

<P>New technologies enable acquisition of large data-sets containing genomic, proteomic and metabolic information that describe the state of a cell. These data-sets call for systematic methods enabling relevant information about the inner workings of the cell to be extracted. One important issue at hand is the understanding of the functional interactions between genes, proteins and metabolites. We here present a method for identifying the dynamic interactions between biochemical components within the cell, in the vicinity of a steady-state. Key features of the proposed method are that it can deal with data obtained under perturbations of any system parameter, not only concentrations of specific components, and that the direct effect of the perturbations does not need to be known. This is important as concentration perturbations are often difficult to perform in biochemical systems and the specific effects of general type perturbations are usually highly uncertain, or unknown. The basis of the method is a linear least-squares estimation, using time-series measurements of concentrations and expression profiles, in which system states and parameter perturbations are estimated simultaneously. An important side-effect of also employing estimation of the parameter perturbations is that knowledge of the system's steady-state concentrations, or activities, is not required and that deviations from steady-state prior to the perturbation can be dealt with. Time derivatives are computed using a zero-order hold discretization, shown to yield significant improvements over the widely used Euler approximation. We also show how network interactions with dynamics that are too fast to be captured within the available sampling time can be determined and excluded from the network identification. Known and unknown moiety conservation relationships can be processed in the same manner. The method requires that the number of samples equals at least the number of network components and, hence, is at present restricted to relatively small-scale networks. We demonstrate herein the performance of the method on two small-scale <I>in silico</I> genetic networks.</P>

Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis

Islam, Mohammad Ashiqul,Ekeberg, Dag,Rukke, Elling-Olav,Vegarud, Gerd Elisabeth Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.4

Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed's milk with an especial focus on the degradation of the allergenic milk proteins; ${\alpha}_{s1}$-casein and ${\beta}$-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration. After 40 min of gastric digestion, all the ${\alpha}_s$-caseins were digested completely while ${\beta}$-lactoglobulin remained intact. During 120 min of duodenal digestion ${\beta}$-lactoglobulin was reduced, however, still some intact ${\beta}$-lactoglobulin was observed. The highest number of peptides was identified from ${\beta}$-casein and almost all the peptides from ${\kappa}$-casein and ${\beta}$-lactoglobulin were identified from the gastric and duodenal samples, respectively. No lipolysis was observed in the gastric phase of digestion. After 120 min of duodenal digestion, milk fat showed 48% lipolysis. Medium (C10:0 to C16:0) and long (${\geq}C17:0$) chain fatty acids showed 6% to 19% less lipolysis than the short (C6:0 to C8:0) chain fatty acids. Among the unsaturated fatty acids $C18:1{\sum}others$ showed highest lipolysis (81%) which was more than three times of $C18:2{\sum}all$ and all other unsaturated fatty acids showed lipolysis ranging from 32% to 38%. The overall digestion of Bangladeshi Red Cattle milk was more or less similar to the digestion of Nordic bovine milk (Norwegian Red Cattle).

Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis

Mohammad Ashiqul Islam,Dag Ekeberg,Elling-Olav Rukke,Gerd Elisabeth Vegarud 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.4

Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed’s milk with an especial focus on the degradation of the allergenic milk proteins; αs1-casein and β-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration. After 40 min of gastric digestion, all the αs-caseins were digested completely while β-lactoglobulin remained intact. During 120 min of duodenal digestion β-lactoglobulin was reduced, however, still some intact β-lactoglobulin was observed. The highest number of peptides was identified from β-casein and almost all the peptides from κ-casein and β-lactoglobulin were identified from the gastric and duodenal samples, respectively. No lipolysis was observed in the gastric phase of digestion. After 120 min of duodenal digestion, milk fat showed 48% lipolysis. Medium (C10:0 to C16:0) and long (≥C17:0) chain fatty acids showed 6% to 19% less lipolysis than the short (C6:0 to C8:0) chain fatty acids. Among the unsaturated fatty acids C18:1Σothers showed highest lipolysis (81%) which was more than three times of C18:2Σall and all other unsaturated fatty acids showed lipolysis ranging from 32% to 38%. The overall digestion of Bangladeshi Red Cattle milk was more or less similar to the digestion of Nordic bovine milk (Norwegian Red Cattle).

Rational design of a glycosynthase by the crystal structure of β-galactosidase from Bacillus circulans (BgaC) and its use for the synthesis of N-acetyllactosamine type 1 glycan structures

Henze, M.,You, D.J.,Kamerke, C.,Hoffmann, N.,Angkawidjaja, C.,Ernst, S.,Pietruszka, J.,Kanaya, S.,Elling, L. Elsevier Science Publishers 2014 Journal of biotechnology Vol.191 No.-

The crystal structure of β-galactosidase from Bacillus circulans (BgaC) was determined at 1.8A resolution. The overall structure of BgaC consists of three distinct domains, which are the catalytic domain with a TIM-barrel structure and two all-β domains (ABDs). The main-chain fold and steric configurations of the acidic and aromatic residues at the active site were very similar to those of Streptococcus pneumoniae β(1,3)-galactosidase BgaC in complex with galactose. The structure of BgaC was used for the rational design of a glycosynthase. BgaC belongs to the glycoside hydrolase family 35. The essential nucleophilic amino acid residue has been identified as glutamic acid at position 233 by site-directed mutagenesis. Construction of the active site mutant BgaC-Glu233Gly gave rise to a galactosynthase transferring the sugar moiety from α-d-galactopyranosyl fluoride (αGalF) to different β-linked N-acetylglucosamine acceptor substrates in good yield (40-90%) with a remarkably stable product formation. Enzymatic syntheses with BgaC-Glu233Gly afforded the stereo- and regioselective synthesis of β1-3-linked key galactosides like galacto-N-biose or lacto-N-biose.

고구마를 이용한 Low Fat Ice Cream 제조

이을희,이순기 진주산업대학교 농업기술연구소 2004 農業技術硏究所報 Vol.17 No.-

미역의 첨가가 Plain Yoghurt의 품질에 미치는 영향

이을희,강군중,이순기 진주산업대학교 농업기술연구소 2003 農業技術硏究所報 Vol.16 No.-

미역 교질액을 0~9% 첨가하여 제조한 plain yoghurt의 pH, 점도, 유산균수, 색차 및 관능검사 결과를 비교 검토하였던 바 pH는 미역 교질액의 첨가수준이 높을수록 낮게 나타났고, 점도와 유산균수는 미역 교질액의 첨가수준이 높을수록 증가하는 경향이었으며, 명도는 미역 교질액의 첨가에 의해 감소된 반면 적색도와 황색도는 증가하는 경향이었고, 관능검사 결과는 6% 첨가구에서 가장 양호한 조건이었으나 큰 차이(p<0.05)는 없었다. The plain yoghurt was manufacture by adding with 0~9% suspension of sea mustard. The pH, viscosity, viable cell of lactic acid bacteria, chromaticity, and sensory evaluation in plain yoghurt were investigated. The water holding capacity of yoghurt mix increased by adding the suspension of sea mustard. The pH values of the plain yoghurt decreased by adding the suspension of sea mustard. Apparent viscosity and the number of viable cell of lactic acid bacteria of plain yoghurt added with suspension of sea mustard was higher than that of the control. The chromaticity ; L(brightness) values of the plain yoghurt decreased by adding the suspension of sea mustard while a(redness) and b(yellowness) values were increased. In the result of sensory evaluation of plain yoghurt the flavor showed high at 6% level of suspension sea mustard, but texture and appearance of the products showed lower than that of the control)p<0.05).

경기도 가평 사문암지역의 암석·토양 및 식물체내 몇가지 원소쌍의 동태

민일식,김명희,김연태 中部大學校 自然科學硏究所 2002 自然科學硏究論文集 Vol.11 No.2

경기도 가평군 일원에 분포하는 사문암지역 및 주변에 산재하는 각섬석 편암, 편마암등의 암석·토양과 이 지역에 생육하는 식물체내에 함유되어 있는 주요 원소의 몇가지 원소쌍 동태를 분석하여 국내 다른 사문암 토양 및 식생과 비교 연구하고자 실시하였다. 모암별 암석간의 Mg 함량 및 Mg/(Fe+Mg)100 비는 사문암> 각섬석편암> 편마암 순으로 사문암의 특성을 잘 나타내고 있다. 풍화토양의 경우 사문암 및 각섬석편암 풍화토양은 Mg 함량이 높았고, 편마암은 Fe 함량이 높아 암석의 경우와는 다른 경향을 보이고 있다. 두 원소의 상대적인 비가 각섬석편암에서 Mg 함량이 높기 때문에 다른 결과를 보이는 것인데, 이는 Mg가 암석으로부터 풍화생성물에 의한 가동률이 Fe에 비해 높아 토양에서 쉽게 거동하기 때문이다. 모암별 암석 및 풍화토양에서의 Ca 함량은 각섬석편암> 사문암> 편마암 순이었고, Mg 함량은 사문암> 각섬석편암> 편마암 순이었다. 각 식물체에서 Fe와 Mg 함량은 각섬석편암지역 및 편마암지역에 분포하는 쑥을 제외하고, 전체 4종의 식물체에서 모두 사문암지역에서 생육하는 경우에 공히 높게 나타났다. 이들 두 원소의 상대적인 Mg/(Fe+Mg)100 비는 참억새에서 사문암 74.5∼79.1> 각섬석편암 68.4> 편마암 50.9 순이었고, 쑥은 사문암 67.9∼83.1> 각섬석편암 47.0> 편마암 34.7 순이었고, 산딸기나무는 각섬석편암 86.5> 사문암 81.8∼82.1> 편마암 71.6 순이었고, 소나무는 사문암 80.0> 편마암 78.7 순이었다. 산딸기나무의 경우 각섬석편암지역에서 Mg의 높은 가동화 때문에 사문암지역 보다 높은 것을 제외하고 전체 전이원소에서 상대적인 비는 사문암에서 모두 높게 나타나고 있어, 이는 모암과 풍화토양과 마찬가지로 마그마의 분화과정에서 특징적으로 나타나는 사문암의 특성을 잘 시사하고 있다고 생각된다. 참억새의 경우 Ca 함량은 편마암 3.41%> 각섬석편암 3.25%> 사문암 1.36∼2.66% 순으로 나타났고, Mg 함량은 사문암 8.68∼9.85%> 각섬석편암 6.97%> 편마암 2.31%이었다. 이 두원소들의 상대적인 Ca/Mg 비는 편마암 1.4778> 각섬석편암 0.4671> 사문암 0.1380∼0.3062 순이었다. 쑥의 경우 Ca 함량은 사문암 3.90∼4.29%> 각섬석편암 3.90%=편마암 3.90% 순이었고, Mg 함량은 사문암 6.70∼8.51%> 각섬석편암 2.97%> 편마암 1.79%이었다. 이 두원소들의 상대적인 Ca/Mg 비는 편마암 2.1764> 각섬석편암 1.3120> 사문암 0.5047∼0.8670 순이었다. 산딸기나무의 경우 Ca 함량은 각섬석편암 15.69%> 사문암 3.78∼14.03%> 편마암 12.64% 순이었고, Mg 함량은 사문암 12.15∼15.19%> 각섬석편암 8.58%> 편마암 4.93%이었다. 이 두원소들의 상대적인 Ca/Mg 비는 편마암 2.5646> 각섬석편암 1.8227> 사문암 0.2489∼l.1543 순이었다. 소나무의 경우 Ca 함량은 편마암 17.62%> 사문암 3.15% 순이었고, Mg 함량은 사문암 13.69%> 편마암 2.82%이었다. 이 두원소들의 상대적인 Ca/Mg 비는 편마암 6.2552> 사문암 0.2300 순이었다. 이를 전체적으로 보면 Ca 함량은 사문암에서 다른 모암에 비해 낮고 Mg 함량은 반대로 사문암에서 높기 때문에 그 상대적인 비가 편마암> 각섬석편암> 사문암으로 순서가 모두 일정하게 나타난 것을 알 수 있다. This study has been made to investigate the behavior of several paired element concentrations from the rocks, soils and the growing plants Gapyeong Serpentinite areas, Gyeonggi-Do. The parent rocks were collected by serpentinite(SP), hornblende schist(HS) and gneiss(GN), and the plants were Miscanthus sinensis(MS), Artemisia vulgaris(AV), Rubus crataegifolius(RC) and Pinus densiflora(PD). The Mg concentrations and Mg/(Fe+Mg)100 ratio among the parent rocks are ranked SP> HS> GN, and these results indicate the serpentine characteristics. Mg concentrations of the Sp and the HS weathered soils are higher than the GN, and Fe concentrations of the GN are higher than any other soil types, which indicates the different trends. Ca concentrations of the rocks and soils are ranked HS> SP> GN and Mg concentrations SP> HS> GN. Fe and Mg concentrations of the AV, RC and PD in the SP are higher than any other soil types, except of MS. The Mg/(Fe+Mg)100 ratios are ranked the SP 74.5∼79.1> HS 68.4> GN 50.9 of the AV, the SP 67.9∼83.1> HS 47.0> GN 34.7 of the MS, the HS 86.5> SP 81.8∼82.1> GN 71.6 of the RC and the SP 80.0> GN 78.7 of the PD. Ca concentrations of the AV are the GN 3.41%> HS 3.25%> SP 1.36∼2.66% and Mg concentrations are the SP 8.68∼9.85%> HS 6.97%> GN 2.31%. The Ca/Mg ratios are the GN 1.4778> HS 0.4671> SP 0.1380∼0.3062. Ca concentrations of the MS are the SP 3.90∼4.29%> HS 3.90%=GN 3.90%, Mg concentrations are the SP 6.70∼8.51%> HS 2.97%> GN 1.79%. The Ca/Mg ratios are the GN 2.1764) HS 1.3120> SP 0.5047∼0.8670. Ca concentrations of the RC are the HS 15.69%> SP 3.78∼14.03%> GN 12.64%, Mg concentrations are the SP 12.15∼15.19%> HS 8.58%> GN 4.93%. The ratios Ca/Mg are the GN 2.5646> HS 1.8277> SP 0.2489∼1.1543. Ca concentrations of the PD are the GN 17.62%> SP 3.15%, Mg concentrations are the SP 13.69%> GN 2.82%. The Ca/Mg ratios are the GN 6.2552> SP 0.2300.

Sweet Papper를 첨가한 유제품의 제조 및 특성 : 1. 저지방 아이스크림

이을희,강군중,강호종,신혜련 진주산업대학교 농업기술연구소 2002 農業技術硏究所報 Vol.15 No.-

본 실험에서는 적색, 황색 및 주황색의 sweet papper 즙을 0, 10, 15 및 20%를 첨가하여 제조한 저지방 아이스크림의 색차, 물성 및 관능검사를 실시한 결과 sweet papper의 첨가량이 많아질수록 L값은 감소되는 경향이었고 a, b값은 증가되었으며 경도와 탄력성은 증가되었고 결합성은 낮아지는 경향이었다. 관능검사 결과는 저지방 아이스크림의 풍미와 조직은 큰 차이가 없었고, 외관은 sweet papper 첨가량이 많아질수록 색깔차이를 인지할 수 있었다. This study was conducted to find the feasibility of red, yellow and orange sweet papper juice(with 0%, 10%, 15% and 20%) for making low fat ice cream by analyzing chromaticity, rheology and sensory evaluation in the low fat ice cream. The chromaticity in the low fat ice cream, L value decreased by increasing the sweet papper juice level, whereas a and b value increased. The hardness and elasticity of low fat ice cream increased by increasing the sweet papper juice level, whereas chohesiveness decreased. In the results of sensory evaluation of low fat ice cream, the flavor and texture quality showed not so much difference among the sweet papper juice levels, but sweet papper juice level was increased, appearance quality improved, and overall preference increased.

原料乳의 貯藏中 滴定酸度 및 總菌數의 變化에 關한 硏究 : Ⅲ. 原料乳에 過酸化水素를 處理했을 때의 貯藏時間 및 溫度에 따른 變化 Ⅲ. An Influence of Variation in the Temperature and Period during Storage in H_2O_2 Treated Raw Milk

李乙熙,趙永來,尹東根 진주산업대학교 1980 論文集 Vol.18 No.-

機械搾乳한 原料乳에 H_2O_2 0.05%(V/V)를 添加하여 總菌數 및 適定酸度의 變動狀態를 살펴 보기 위하여 3個의 溫度水準을 달리하여 2時間마다 H_2O_2를 處理하면서 2時間 간격으로 그 變動狀態를 調査한 결과는 다음과 같다. 1. 原料乳의 適定酸度 變化는 H_2O_2를 處理한 各 區에서 速度가 매우 늦었다. 2. 原料乳의 適定酸度는 20℃에서는 10時間까지 基準値(0.18%)이하였고 無處理區(T_0)에서는 6時間, 搾乳 卽時 處理한 區(T_1) 12時間, 2時間後 處理한 區(T_2)에서는 10時間 4時間後 處理한 區(T_3)에서는 8時間後에, 30℃의 경우는 4,12,10 및 8時間에 T_0,T_1,T_2 및 T_3에서 각각 基準値 以下였다. 3. 總生菌數는 5℃와 20℃에서 各區 共히 12時間까지 基準値 이하였고 30℃에서는 搾乳 卽時處理時는 10時間까지 2時間後 및 4時間後 處理한 區와 對照區에서는 8時間까지 保存可能하였다. 4. 大腸菌群은 12時間까지 점차적으로 增加되었으나 溫度差에 따라 增加 速度가 相異하였다. This experiment was conducted to determine the titrable acidity and microbiological change during storage in H_2O_2-­treated raw milk at intervals of two time. The sample were taken from the mixed milk by 5 Holstein cows in Jinju Agricultural & Forestry Junier Technical Collage. The raw milk was treated in 0.05% level with H_2O_2(35%V/V). The results obtained were as follows; 1. The titratable acidity of H_2O_2-­treated raw milk changed very slowly in all case temperature condition(5,20,30℃) compared with the controls. 2. The titratable acidity of raw milk was not found below the inedible level of the Government Standared(0.18%) until 12 hours in all case at 5℃ conditions, wherease 6,12,10 and 8 hours in control(T_0), lot of milking at once(T_1), after 2 hours(T_2) and after 4 hours(T_3) H_2O_2-­treated at 20℃, 4,12,10 and 8 hours in T_0, T_1, T_2 and T_3 at 30℃ conditions, respectively.