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Measurement of Spatial Coherence Function of Laser Beam by using a Sagnac Interferometer
Lee, Chang-Hyouck,Kang, Yoon-Shik,Sung, Yu-Gene,Noh, Jae-Woo Optical Society of Korea 2007 Current Optics and Photonics Vol.11 No.2
The spatial coherence function of a laser beam was measured by using a Sagnac interferometer and self referencing technique. For a laser beam passing through a narrow slit, the absolute value of the measured spatial coherence function becomes more symmetric as the slit size is reduced. For diverging beams, the spatial coherence function shows fast oscillations in its real and imaginary parts. We explain this by using a Gaussian Schell-model. One can use this measurement method to study and characterize the property of the light field coming out of a small sample.
Lee, Eun-Jung,Oh, Se-Wook,Lee, Nam-Hyouck,Kim, Young-Ho,Lee, Dong-Un,Yamamoto, Katsuhiro,Kim, Yun-Ji Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.3
In order to reduce the increased hardness of beef bulgogi due to hydrostatic pressure (HP), kiwifruit (Actinidia chinensis) was applied. To understand the changes of shear force in beef bulgogi with kiwifruit induced by HP, changes in chemical properties of myofibril (Mf) with 10% kiwifruit induced by HP were investigated. From the SDS-PAGE patterns of Mf with 10% kiwifruit, there was an observed increase in the degradation of myosin heavy chain (MHC) by HP (300-500 MPa) to that by 0.1 MPa. This result indicates that HP may enhance enzyme action from a kiwifruit for the degradation of MHC, and the similar phenomenon occurred in the beef bulgogi with kiwifruit induced by HP. The shear force of beef bulgogi without a kiwifruit induced by 400 and 500 MPa significantly increased compared to that by 0.1 MPa (p<0.05). However, in the beef bulgogi with 10% or 20% kiwifruit, the shear force induced by 400 or 500 MPa was similar or slightly lower than that by 0.1 MPa. Consequently, adding kiwifruit to bulgogi could reduce the hardness of HP-induced beef bulgogi due to the enzyme action in the kiwifruit accelerated by HP.
Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic
Lee, Nam-Hyouck,Takeuchi, Atsuyoshi,Konno, Kunihiko Korean Society of Food Science and Technology 2007 Food Science and Biotechnology Vol.16 No.2
Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.
Lee, Eun-Jung,Kim, Yun-Ji,Lee, Nam-Hyouck,Hong, Seok-In,Yamamoto, Katsuhiro John Wiley Sons, Ltd. 2007 Journal of the Science of Food and Agriculture Vol.87 No.1
<P>Hydrostatic pressure (HP) and heat treatments of myofibrillar proteins have both been shown to induce protein denaturation, but different gel formation properties result from these treatments. To characterise differences in the properties of proteins resulting from HP or heat treatment, Ca- and Mg-ATPase activities (ATP, adenosine triphosphate) and protein solubility in 0.1 and 0.6 mol L<SUP>−1</SUP> KCl buffers (pH 7) were evaluated in this study. The inactivation rate of Ca-ATPase of myofibrillar proteins (Mf) induced by HP was slower than that of Mg-ATPase at each of the tested pressures. However, the inactivation rate of Ca-ATPase induced by heating was faster than that of Mg-ATPase at each of the tested temperatures. The level of soluble proteins in Mf suspension induced by HP in 0.1 mol L<SUP>−1</SUP> KCl buffer increased with increasing pressure up to 400 MPa and then decreased slightly at 500 MPa. However, the level of soluble proteins in Mf suspension induced by heat treatment in 0.1 mol L<SUP>−1</SUP> KCl buffer increased with increasing temperature up to 55°C. According to the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis, the levels of soluble myosin heavy chain and actin in Mf suspension induced by HP in 0.6 mol L<SUP>−1</SUP> KCl buffer decreased simultaneously at pressures higher than 300 MPa. The level of soluble MHC in 0.6 mol L<SUP>−1</SUP> KCl buffer decreased gradually with increasing temperature, but there were no changes in the level of soluble actin in 0.6 mol L<SUP>−1</SUP> KCl buffer with increasing temperature up to 50°C. These results showed that the mechanism of HP-induced protein denaturation was different from the mechanism underlying heat-induced protein denaturation. Copyright © 2006 Society of Chemical Industry</P>
특정 곡면에서 선정된 제어점들을 이용한 스플라인 곡면 특성
이혁,이희준,이종원 중앙대학교 생산공학연구소 1998 생산공학연구소 논문집 Vol.7 No.1
3차 다항식을 이용하여 구성된 곡선을 Piecewise cubic polynomial curves(PCPC)라 하며, 이 개념을 이용하여 제시된 제어점들을 통과하면서 곡면이 구성되도록 하는 방법이 Piecewise cubic polynomial splines(PCPS)이다. 본 논문에서는 PCPS법을 이용하여 스플라인 곡면을 구성하는 새로운 알고리즘을 개발하였으며, 여러가지 방법에 의하여 구성된 곡면들의 특성을 비교 분석하였다.
Effects of Hydrostatic Pressure on Myofibrillar Protein Extracted from Bovine Semitendinosus
Lee. Eun-Jung,Kim. Yun-Ji,Lee. Nam-Hyouck,Yamamoto. Katsuhiro 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33
To investigate hydrostatic pressure (HP) effect on myofibrillar protein (Mf) extracted from bovine Semitendinosus muscle, Ca- and Mg-ATPase activities to evaluate denaturation of myosin and actin, and soluble protein contents were observed. In Mf treated with 100 MPa for 5 min was not observed denaturation of myosin and actin. In Mf treated with 200 MPa for 5 min, denaturation of myosin and actin were observed but inactivation rate was low (0.0136 min〈sup〉-1〈/sup〉 ). Inactivation rate of myosin and actin was dramatically increased above 300 MPa treatment. However denaturation of myosin and actin was not that critical with duration time. By increasing pressure size, the amount of myosin and actin in soluble protein eluted in 20 mM potassium phosphate buffer (pH 7.0) containing 0.6 M NaCl were decreased. SDS-PAGE of soluble protein released from Mf suspension in 0.1 M NaCl buffer (pH 7.0) showed that low molecular weight proteins (15~ 36 KDa) were released by HP treatment above 200 MPa. From the results, denaturation of myosin and actin, and release of light molecule proteins of Mf were observed by HP treatment over 200 MPa.
생활체육 동호인의 참여특성과 몰입경험 및 여가만족도의 관계
이혁(Lee Hyouck) 한국체육과학회 2009 한국체육과학회지 Vol.18 No.2
This study has been performed to inform contemporaries of leisure usefulness and furthermore to ultimately improve the life quality through the positive leisure, life sports. For this study, it has been aimed at 393 community members who have participated in life sports for more than 10 years in Seoul in 2008, utilizing SPSS 14.0. The results about the relationship between participation characteristics of life sports members, flow experience and leisure satisfaction are as follows. First, the differences of flow experience depending on participation characteristics of life sports are meaningful; in factors of definite goal, the balance between challenge and skills, self-purpose driven experience, ecstasy and time variation with the view of participatory frequency, in factors of definite goal, the balance between challenge and skills, control sense and time variation in the aspect of participation time, in the factors of the balance between challenge and skills and flow experience with the view of participation events. Moreover, the differences in leisure satisfaction depending on participation characteristics are meaningful in psychological, physiological, educational, leisure factors in the view of participatory frequency and physiological, environmental, physiological and leisure factors in the aspects of participation time and in physiological, environmental, physiological, educational and social satisfaction with the view of participation events. Second, the flow experience effects of life sports members on leisure satisfaction are as follows; clear goal, ecstasy, the control sense and time variation have a meaningful effect on leisure satisfaction; clear goal, self-purpose driven experience, control sense and time variation on environmental satisfaction; clear goal, the balance between challenge and skills, ecstasy and control sense on physiological satisfaction; clear goal, the balance between challenge and skills, self-purpose driven experience, ecstasy and control sense on leisure satisfaction.