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Lee, Joongoo,Park, Ji Chan,Song, Hyunjoon WILEY-VCH Verlag 2008 Advanced Materials Vol.20 No.8
<B>Graphic Abstract</B> <P>A nanoreactor system comprising gold cores and silica hollow shells with empty inner space demonstrated. The Au@SiO<SUB>2</SUB> yolk/shell nanoreactor is synthesized by selective etching of the gold cores in Au@SiO<SUB>2</SUB> core/shell particles (see figure). This nanoreactor framework catalyzes the reduction of p-nitrophenol, exhibiting interesting size-dependent reaction property. <img src='wiley_img/09359648-2008-20-8-ADMA200702338-content.gif' alt='wiley_img/09359648-2008-20-8-ADMA200702338-content'> </P>
Design of Tourism Application Based on RFID Technology
Lee, JiHyun,Lee, JoonGoo,Kim, SeonWook The Institute of Electronics and Information Engin 2014 IEIE Transactions on Smart Processing & Computing Vol.3 No.2
Automatic identification is pervasive in many areas and its applicable areas are increasing gradually. 2D bar-code, NFC, and RFID technologies are representative examples of the automatic identification. This paper explains the implementation of mobile tourism application software on RFID technology. The mobile application provides the location and navigation information by combining the tag inventory and web database. The interactions among the user, application and database server are described in detail. This paper proposes a simple way of minimizing the efforts to build the entire system by storing the URLs for the tag and accessing existing tourism information services through the URLs.
Engineering molecular translation systems
Joongoo LEE 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10
From a chemical engineer’s perspective, biology is technology. As an example, biology produces materials that no other human-made technology and chemistry can, and operates numerous complex chemical/enzymatic reactions across a wide variety of lengths of scales from the single-molecule to the macro-scale level. Thus, scientists have engineered living organisms to harness the advanced technologies that are embedded in biology and manufacture next-generation commodities on demand. However, engineering living organisms to produce high-value molecules remains costly and slow, and new tools are needed to understand and expand the powerful capabilities of biotechnology. In this presentation, I will discuss my strategy to address this issue and broaden the scope of biological material-catalyzed transformations. In the first portion of my talk, I will describe our recent efforts to expand the genetic code using ribozymes for the synthesis of bio-based products that extend beyond natural limits. In the second part, I will explain my investigation into engineering the translational apparatus that has been evolutionarily optimized to accept natural amino acid building blocks. Overall, the goal of my work is to deepen fundamental understanding of the origin of life and enable new classes of functional materials such as precision polymers, therapeutics, and biosensors.
이준구(Joongoo Lee),강영운(Youngwoon Kang),정지혜(Jihye Jeong),노미정(Mijung Noh),안은숙(Ensook Ahn),이광호(Kwangho Lee),김미혜(Meehye Kim) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.2
본 연구를 통해 주류 중 와인, 맥주, 곡주(막걸리), 과실주 및 약주의 오크라톡신 A 오염 실태를 조사하였으며, 와인은 0.21 ng/mL, 맥주는 0.028 ng/mL, 곡주(막걸리)는 0.18 ng/mL, 과실주 및 약주는 0.18 ng/mL의 평균 검출량을 보였으며, EU에서 설정하고 있는 기준인 2.0 ng/mL보다 훨씬 낮은 수준이었다. 하지만 우리나라의 기후와 지역의 특성을 고려하여 고온 다습한 남쪽지역에서 생산되는 주류의 오크라톡신 A에 대한 오염실태 조사가 조금 더 이루어져야 할 것으로 생각된다. 또한 주류를 통한 오크라톡신 A의 섭취추정량 0.0008 ng/b.w.day는 EU에서 권고하는 오크라 톡신 A 일일섭취한계량(TDI) 중 주류를 통해 섭취하는 오크라톡신 A의 TDI값의 4.5%인 0.2 ng/b.w.day에 비하여 훨씬 적은 양으로 우리나라는 주류에 의한 오크라톡신 A에 대하여 안전하다고 판단된다. This research was conducted to monitor ochratoxin A in wine, beer, makgeolli and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 makgeolli (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in makgeolli, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from makgeolli, and 0.014 ng/b.w.day from fermented alcoholic beverage.