식물성 유지의 첨가가 김치의 숙성에 미치는 영향

김순동,박인경,김일두 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치의 숙성을 지연시켜서 보존성을 향상시키기 위하여 각종 식물성유지 즉 참기름, 대두유, 옥수수기름, 채종유를 배추무게의 0.3%를 김치양념에 혼합하여 김치를 담구어 10℃에서 숙성시키면서 품질변화를 비교하였다. 측정항목은 pH, 적정산도 및 관능검사(신맛, 시원한 맛, 아삭아삭한 맛, 종합적인 맛) 그리고 기계적인 조직감 변화이다. 그 결과 pH와 적정산도는 대조구보다 유지첨가군의 변화가 완만하였으며, 특히 대두유 첨가구가 다른 시료군보다 pH의 감소와 산도의 증가가 낮았다. 관능적인 품질의 변화에서도 역시 대두유 첨가구가 가장 양호하여 알맞은 신맛, 시원한 맛과 아삭거리는 맛이 있는 가장 좋은 김치로 평가되었다. 김치의 경도에서도 대조구보다 유지첨가군이 높게 나타났고, 특히 대두유 첨가김치의 경도가 가장 높았다. This study was conducted to examine the effects of the addition of vegetable oil such as sesame oil, soybean oil, corn oil and seed oil on shelf-life of kimchi in the concentration of 0.3% for salted Chinese cabbage. Kimchi was examined for pH, titratable acidity, sensory evaluation such as sour, carbonated taste, crispiness and overall taste and instrumental texture during fermentation at 10℃. The changes in pH and titratable acidity of kimchi added vegetable oil were slower than those of control products and especially, the decrease in pH and increase in titratable acidity were lower in kimchi added soybean oil than in the samples. As a result of sensory evaluation during fermentation the kimchi added soybean oil was the highest score in sour taste, crispiness and overall taste. Property of hardness of kimchi was highest for kimchi added soybean oil. On the above all results, we conducted that the shelf-life of kimchi added vegetable oil can be extended approximately 3 days.

Multi-Domain 방법을 이용한 TN-LCD의 광시야각 구현

김영식,김일두 단국대학교 1999 論文集 Vol.34 No.-

Multi-domain method has been used for broadening the viewing angle of TN-LCD which is generally showing an unsymmetry in the up and down side and a narrow viewing angle in the up side. We measured the orientational order and the T-V curve to find out the suitable rubbing strength of the multi-domain cell. The characteristics of the cell was estimated by measuring the viewing angle and the gray scale. The four-domain cell has a symmetrical wide viewing angle in every side and the gray inversion is not occurred in any side. The multi-domain cell is found to be useful in application of the gray scale.

오존처리에 의한 고춧가루의 청정화

김일두,박미자,조재욱,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

고추는 병충해에 약하여 재배 중에 여러번 농약을 살포하고 있으며, 초장이 길지 않기 때문에 토양의 오염이 비교적 많은 작물 중의 하나이다. 뿐만 아니라 수확된 고추는 세척이나 살균 등의 별다른 처리 없이 자연건조 또는 인공건조시켜 유통되며, 그대로 분말화하여 가공원료로 이용되거나 식탁에 오르고 있는 실정이다. 그러므로 실제 시판 고춧가루 중에는 미생물에 약 10^6~10^7/g 정도가 검출되어 문제점으로 대두되고 있다. 이러한 문제점에 대한 대책적 연구들로 방사선 및 자외선을 처리한 연구들이 보고되어 있다. 본 연구는 오존에 의한 고춧가루의 청정화 방안으로 오존처리 장치를 고안하였으며, 이 장치에 의한 오염 미생물의 사멸 정도, 색상 변화 등을 검토하였다. 그 결과 고춧가루 청정화 장치에 적합한 시료량은 50g/ℓ이었으며, 청정화를 위한 오존농도와 시간은 50ppm/30min이었다. 이 조건에서는 대장균군은 완전히 사멸되었으며, 총균은 4.5×10 exp (7)/g에서 2.1×10 exp (2)/g으로 감소되었다. 색상의 변화는 50ppm/30min에서는 큰 차이를 보이지 않았으나 그 이상의 농도에서는 탈색 현상이 나타났다. To examine the effects of ozone treatment on the clarification of red pepper powder, the total viable cell counts and coliforms and color were investigated. Ozone was produced using ozone generator and measured by Microprocessor-controlled One Channel Analyzer(Swizerland, Model 3600 analyzer). Clarification can be effected using a simple process with the use of apparatus made in the laboratory. Greater than 99% of total viable cell counts and 100% of coliforms in 50g of red pepper powder/ℓ destoryed at about 50ppm ozone and treatment for 30 min. Decolorization of the power at about 50ppm ozone and treatment for 30 min was not showed. On the above all results, we conducted that ozone treatment were observed to influence the clarification of red pepper powder.

김치담금재료의 미생물 오염상태, 배추의 오존수 세척과 김치숙성

박미자,김순동,김미경,김일두 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

배추김치 담금재료의 미생물 오염상태를 조사하고 동시에 ozone처리에 의한 청정화 효과를 검토하였다. 배추, 고추, 마늘 및 생강의 오염정도를 부위별 또는 상태별로 조사해 본 결과 세균수는 25~335×10 exp (4) 범위이었다. 미생물 오염 정도는 배추의 경우 겉부분보다 속부분에서 그리고 상부에서 높았다. 또 고춧가루는 무포장이 포장한 것보다 높은 오염도를 나타내었다. 마늘은 깐마늘의 경우가 까지않은 것보다 높은 오염도를 보였다. 고추의 미생물 오염도는 숙도가 높을수록 높았으며 표면보다 내부의 오염도가 높았다. 배추를 흐르는 수돗물로 세척한 결과 세척 20분 동안에 총균의 44%가 제거되었으나 그 이상의 세척효과는 없었다. 배추에 오염된 균수를 줄여 김치의 보존성을 향상시킬 목적으로 0.5ppm의 오존수 처리효과를 검토한 결과 상온(20℃)에서의 30분 처리로 오염균이 10^6/g에서 10^5/g 수준으로 감소하였다. 그러나 이정도의 감소로서는 보존성에 효과가 거의 나타나지 않아서 균수를 더욱 줄이기 위해서 오존수의 처리 온도별(20℃, 15℃, 10℃, 5℃)로 균수의 감소효과를 검토하였는데 10℃ 이하에서 30분간 처리시에 10^6/g에서 10^4/g 수준으로 현저하게 감소되었다. 오존수 처리구에서는 대장균도 검출되지 않았으며 젖산균>세균>효모>곰팡이 순으로 젖산균과 세균의 감소효과가 컸다. 오존수로 처리한 배추를 사용하고 autoclave에 15분간 살균처리한 고춧가루, 70% 알코을에 10분간 담구었다가 살균증류수로 세척한 마늘과 생강을 사용한 김치숙성 실험에서는 pH 감소와 산도의 증가가 둔화되었다. 오존처리 배추로 담근 김치의 보존성이 현저하게 향상되지 않는 것은 오존처리 후 잔존하는 미생물에 의하여도 발효가 충분히 일어날 수 있음을 나타낸다. 김치담금재료를 청정화시켜 김치의 보존성의 증진을 꾀할 경우 재료내의 미생물 수가 적어도 10^3이하로 떨어뜨릴 수 있어야 가능 것이라 생각된다. 따라서 재료의 청정화는 김치의 보존성 증대을 목적으로 하기 보다는 김치의 대장균 등의 균수를 떨어뜨려 보다 위생적인 김치를 만드는데 더욱 기여할 수 있을 것이라 판단된다. The conditions of microbial contamination in raw materials of Chinese cabbage and effects of ozone treatment on decontamination of them were investigated. The bacterial number of Chinese cabbage, red pepper, garlic and ginger was different with their parts and conditions, the ranging was from 25×10 exp (4)CFU/g to 33×10 exp (5)CFU/g. Microbial contamination was higher in the inner part of Chinese cabbage than in the external part and unpacked red pepper powder was higher than packaged one. Bacterial number in peeled garlic showed higher than that of unpeeled one. Bacterial number in Chinese cabbage was eliminated to 46% by washing with tap water for 20 min. The washing for more than 20 min had a negative effect on decontamination of Chinese cabbage. To improve the shelf-life of kimchi the efficacy of using ozonation for microbial decontamination of Chinese cabbage was investigated. In case of Chinese cabbage exposed to 0.5ppm ozone water for 30min at 20℃, no desired results for removal of microorganisms were obtained. So, the effects of ozone treatment by various temperatures(5, 10, 15 and 20℃) on removal of microorganisms were investigated; best result was achieved for less than 10℃ of ozone treatment. The decrease in microorganisms by ozone treatment were lactic acid bacteria>yeast>mold and E. coli was completely eliminated. The pH and acidity of the kimchi made with materials such as ozone-treated Chinese cabbage, red pepper powder sterilized for 20 min, galic and ginger soaked into 70% of alcohol for 10 min and washed with sterilized water were measured. The decrease in pH and increase in acidity of the kimchi were low. It is concluded that a better decontamination of making materials of kimchi is required before it can be enhanced shelf-life. Therefore, the clarification of making materials of kimchi may be not so much the shelf-life enhancement as making wholesome kimchi.

Agrobacterium을 이용한 고추의 형질전환체계개발

최근원,박영두,박승국,전영주,유일웅,김인태,백운돈 경희대학교 생명자원과학연구원 1997 硏究論文集 Vol.18 No.-

본 실험은 고추의 형질전환체 선발을 위한 최소의 항생제농도를 결정하고 그 결과를 이용하여 형질전환체를 유기하고 효율을 최대화하기 위하여 수행한 바 그 결과는 다음과 같다. 1. 항생제 감응성 검정결과 kanamycin 40㎎/ℓ와 hygromycin 20 ㎎/ℓ에서 신초형성이 완전히 억제되었다. 2. Agrobacterium 제거에 사용되는 carbenicillin과 cefotaxime 처리시 재분화에 아무런 영향을 미치지 않았으며 cefotaxime 200㎎/ℓ 처리에서는 무처리구보다 신초형성이 더 활발하였다. 3. 회복친인 135Q와 276F에서는 형질 전환시 높은 재분화율을 보였으나 형질전환율은 각각 10%와 11.1%의 낮은 빈도를 보였다. 4. 재분화된 신초들을 대상으로 histochemical GUS assay를 실시한 결과 부분적으로 푸른발색이 확인되었다. 5. GUS활성을 보인 신초들에 대한 NPTⅡprimer를 이용한 PCR검정에서 NPTⅡ 유전자의 존재가 확인되었다. A transformation system using Agrobacterium tumefaciens was developed with different genotypes of hot peppers (Capsicum annuum). Four antibiotics commonly used in Agrobacterium-mediated transformation were tested for their effects on shoot regeneration. Shoot induction was completely inhibited by kanamycin at 40㎎/ℓ and hygromycin at 20㎎/ℓ or higher, but not by carbenicillin and cefotaxime. Cotyledon explants of hot peppers were cocultivated with Agrobacterium turnefaciens LBA4404 which carries a binary. vector pBI121 harboring the neomycin phosphotransferase, type Ⅱ (NPT Ⅱ) gene and β-glucuronidase (GUS) gene. For selection of transformed cells, 40㎎/ℓ kanamycin were used because the sensitivity test showed that 40㎎/ℓ kanamycin completely inhibited shoot induction from nontransformed cells. Histochemical GUS assay showed the presence of the GUS gene and PCR analysis confirmed the NP TⅡ gene was integrated. Transformation frequency was about 10.0% and 11.1% of total regenerants from 135Q and 276F, respectively.

양성두개내 고혈압으로 인한 울혈유두에 대한 시신경초 감압술

김성두(Sung Doo Kim),김영일(Young Ill Kim),신성균(Sung Gyun Shin),원인건(In Gun Won) 대한안과학회 1994 대한안과학회지 Vol.35 No.12

Rugby 選手의 Sports 傷害에 關한 調査 硏究

金昇一,孫斗玉 慶熙大學校 體育科學大學 1988 體育科學論叢 Vol.- No.1

This paper aim at studying the sports injuries of Rugby football players, For the research, the representer of this study has implemented an actual field survey for the total 9 Rugby football teams and interviewed with an aggregate 245 players. This study surveys the cause, type, places, symptom, degree situation, first, and treatment of sports injuries. This paper come to the conclusion as follows. 1. The most frequently inflicted portion are revealed the leg part; 132(24.10%) out total 5477 and followed by the foot part; 1249(22.80%), Head parts; 1008(18.41%), arm part; 959(17.50%), thorax parts; 504(9.2%), etc. 2. The type of injuries the most type of injuries is skin injuries; 2195(40.01%) out of total 5477, and followed by the muscle and tendon injuries; 1455(25.57%), joint injuries; 1057(19.30%), Bone injuries; 407(7.43%), and the nervous sensibility & organ damage are the occupying the least number. 3. In case of skin injuries an abration take the lead with 752 recording 34.26% out of total 2195 and followed by laceration; 639 recording 29.11% ; blister 611 recording 27.84%, etc. 4. In case of muscle and tendon injuries a sprain of muscle take the lead with 430 recording 29.55% out of total 1455, and followed by the bruise of muscle; 374 recording 25.70%, cut of muscle ; 360 recording 24.74% muscle sturdiness ; 175 recording 13.03%, cut of tendon ; 116 recording 7.94 etc. 5. In case of bone injuries a bruise of bone take the lead with 206 recording 50.61% out of total 407, and followed by a bone fracture ; 188 recording 46.69%, periostitis ; 9 recording 2.01% etc. 6. In case of joint injuries internal and lateral ligament extentions cut take the lead with 324 recording 30.65% out of total 1057 and followed by a dislocation of joint ; 247 recording 23.37%, sprain of joint ; 198 recording 18.73, etc. 7. In case of the nervous sensibility organ damage neuralgia take the lead with 131 recording 36.09% out of total 363 and followed by palsi; 115 recording 31.68%, cerebral concussion; 79 recording 21.76%, etc. 8. The situation of suffering injuries while tackle motion; 964(17.60%), while run & dash; 765(13.97%), while Luck & maul; 532(9.71%), while saving & etc situation; 373(6.81%), etc. 9. The reason being inflicted owing to excessive & over training ; 1089 recording 13.91% out of total 5477. By being unskilled; 762(13.91%), by Badness of conditioning ; 751(13.71%), by the excessive desiring for victory; 709(12.90), etc. 10. The time being inflicted interexercise hits the highest number of 2551 recording 46.58% out of total 5477 and in case of injuries during practice game ; 1800 recording 32.86%, and regular game ; 1126 recording 20.56%. 11. The time suffering injuries afternoon time take lead with 4150 recording 75.77% out of total 5477 and in case of fore time ; 1125recording 20.54%, day breaktime ; 202recording 3.69%. 12. The season suffering injuries spring take the lead with 1685 recording 30.17% out of total 5477 and followed by summer ; 1521 recording 27.77%, winter; 1269 recording 23.17%, autumn ; 1002 recording 18.79%. 13. The treatment at that time of being inflicted, appling a sort of the mansoladum take the lead with 1685 recording 30.17 out of total 5477 and followed by attaching a sort of PAS ; 1747 recording 31.90%, Taping ; 587 recording 10.70%, Photographing x-ray ; 560 recording 10.20% etc. 14. The medication of post treatmant. The treatment by a medical specialist take the lead with 2490 recording 45.76% out of total 5477 and in case of self treatment ; 2043 recording 37.30%, by team collegue; 621 recording 11.34%, by coach and team director ; 323, recording 5.91%.

CONTENT OF VITAMIN C AND PHYSIOLOGICAL PROPERTIES OF BITTER GOURD CULTIVARS IN PLASTIC GREENHOUSE

Doo-Gyung Moon,,Kye-Man Cho,,Chun-Hwan Kim,,Ki-Cheol Seong,,Daneil Son,,Myeng-Whan Cho,,In-Ho Yu,,Hee-Ryong Ryu,,Ill-Hwan Cho, International Society for Horticultural Science (I 2014 Acta Horticulturae Vol.1037 No.-

A 10 Gbps D-PHY Transmitter Bridge Chip for FPGA-Based Frame Generator Supporting MIPI DSI of Mobile Display

KIM, Ho-Seong,LEE, Pil-Ho,HAN, Jin-Wook,SHIN, Seung-Hun,BAEK, Seung-Wuk,PARK, Doo-Ill,SEO, Yongkyu,JANG, Young-Chan 'Institute of Electronics, Information and Communi 2017 IEICE transactions on electronics Vol.100 No.11

Integrated SolidWorks & Simscape Platform for the Model-Based Control Algorithms of Hydraulic Manipulators

Doo Sung Ahn,Ill Yeong Lee,Hyun Ho Kim 유공압건설기계학회 2015 드라이브·컨트롤 Vol.12 No.4

Hydraulic manipulators have been widely used in many different fields due to their high force/torque to inertia ratio. The increased speed of hydraulic manipulators requires solutions to problems ranging from mechanical design to the need to determine a robot model suitable for model-based control. As a solution, this paper presents the integration of SolidWorks with Simscape for designing and controlling hydraulic manipulators. The integration provides a platform for the rapid control prototyping of a hydraulic robot without the need to build actual prototypes. The mechanical drawings of a manipulator are first created using Solidworks and are then imported into Simscape, where the manipulator is represented by connected block diagrams based on the principle of physical modeling. Simulation examples for a 3D manipulator made by KNR SYSTEM INC are verified to show the effectiveness of the presented platform.