적응제어를 이용한 Tacho 발전기의 전압 regulation 에 관한 연구

함운철,송상섭,이준환 全北大學校 1984 論文集 Vol.26 No.-

In this paper, Indirect adaptive control based on gradient algorithm is applied to the voltage regulation of tachometer connected to the D.C motor. Experimental over all system is assumed to be a second order linear discrete system. Experiment Data are abtained using HP-1000 minicomputer and 2240 A measurement and control processor. In section Ⅰ, and Ⅱ, the history of adaptive control theory and the indirect adaptive control theory using state variable filter are introduced. The experimental result and conculusion are discussed in section Ⅲ, and Ⅳ.

마이크로 컴퓨터를 이용한 다종의 전동기 속도제어 장치의 설계

李俊煥,宋祥燮,咸雲哲 全北大學校 1983 論文集 Vol.25 No.-

In this paper, we show that synchronous and dc motor speed controllers are designed with PLL based frequency synthesizer method. In addition, microcomputer based stepper motor speed controller is also designed. All these controllers are connected to SRC-80 microcomputer to input the speed command through hex-key button.

복귀돌연변이시험을 이용한 이온화에너지 처리 우유 및 아이스크림의 유전독성학적 평가

유지숙, 한선경, 신명수, 구본철, 최지현, 이주운, 조철훈, 함준상, 이완규 충북대학교 동물의학연구소 2008 Journal of Biomedical and Translational Research Vol.9 No.1

본문참고

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Gil, Juae,Kim, Dongwook,Yoon, Seok-Ki,Ham, Jun-Sang,Jang, Aera Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Juae Gil,Dongwook Kim,Seok Ki Yoon,Jun Sang Ham,Aera Jang 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

재래흑돼지고기의 냉동저장기간 동안의 품질 및 항산화 특성 변화

길주애(Juae Gil),김동욱(Dongwook Kim),김희진(Hee-Jin Kim),윤지열(Ji-Yeol Yoon),박재인(Jae-In Pak),박범영(Beom-Young Park),함준상(Jun-Sang Ham),장애라(Aera Jang) 한국생명과학회 2015 생명과학회지 Vol.25 No.7

본 연구는 150일간 냉동저장기간 중 재래흑돼지 등심과 뒷다리살의 품질변화와 항산화 특성을 알아보고자 실시하였다. pH 분석결과 등심의 경우 저장기간 동안 유의적으로 감소하였으나(p<0.05), 뒷다리살은 일관된 경향을 보이지 않았다. 등심의 경우 L*값은 저장1일부터 120일 동안 유의적인 차이를 보이지 않았으나 뒷다리살의 경우 저장기간에 따라 유의적으로 감소하였다(p<0.05). a*값의 경우 등심과 뒷다리살 모두 저장기간이 경과함에 따라 유의적으로 감소하였으며, b*값은 유의적으로 증가하였다(p<0.05). 보수력 지수는 등심의 경우 저장 1일 32.80%에서 30일에 유의적으로 감소하여(p<0.05) 저장 150일까지 26.42%로 유지됨을 나타내었다. 등심과 뒷다리살의 총균수는 각각 4.88, 5.16 Log CFU/g을 나타내었고, 저장 30일에 유의적으로 감소하였다(p<0.05). 냉동 저장 중 재래흑돼지 등심과 뒷다리살 각각의 2-thiobarbituric acid reaction substance 값은 0.057-0.069, 0.052-0.087 mg MDA/kg meat의 범위를 보였으나, 저장 150일까지 유의적인 차이는 없었다. 등심과 뒷다리살의 volatile basic nitrogen값은 각각 15.13-16.55, 16.05-16.23 mg%의 범위를 나타내었다. 등심과 뒷다리살의 항산화 활성인 oxygen radical absorbance capacity과 carnosine함량을 분석한 결과 냉동저장 150일 동안 유의적으로 감소하였다(p<0.05). 본 연구 결과, 재래흑돼지 등심과 뒷다리살의 냉동저장 중 식육의 품질은 다소 감소하는 경향은 있었지만 큰 변화는 없었다. 하지만, 항산화 활성과 항산화 기능을 갖는 di-peptide인 carnosine은 냉동저장 150일 동안 유의적으로 감소하였음을 나타내었다(p<0.05). This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at -18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.

[P3-22] Changes of proteins in milk and fresh cheese by gamma irradiation

Jun-Sang Ham,Seok-Geun Jeong,Seung-Gyu Lee,Gi-Sung Han,Aera Jang,Hyun-Seok Chae,Young-Mo Yoo,Dong-Hun Kim,Wan-Kyu Lee,Cheorun Jo 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10

De Novo Assembly and Comparative Analysis of the Enterococcus faecalis Genome (KACC 91532) from a Korean Neonate

( Jun Sang Ham ),( Woori Kwak ),( Oun Ki Chang ),( Gi Sung Han ),( Seok Geun Jeong ),( Kuk Hwan Seol ),( Hyoun Wook Kim ),( Geun Ho Kang ),( Beom Young Park ),( Hyun Jeong Lee ),( Jong Geun Kim ),( Ky 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.7

Using a newly constructed de novo assembly pipeline, finished genome level assembly had been conducted for the probiotic candidate strain E. faecalis KACC 91532 isolated from a stool samples of Korean neonates. Our gene prediction identified 3,061 genes in the assembled genome of the strain. Among these, nine genes were specific only for the E. faecalis KACC 91532, compared with all of the four known reference genomes (EF62, D32, V583, OG1RF). We identified genes related to phenotypic characters and detected E. faecalis KACC 91532-specific evolutionarily accelerated genes using dN/dS analysis. From these results, we found the potential risk of KACC 91532 as a useful probiotic strain and identified some candidate genetic variations that could affect the function of enzymes.

Chemical and Microbiological Quality, Capillary Electrophoresis Pattern, and Rennet Coagulation of UHT-treated and Irradiated Milk

Jun Sang Ham,Ji Hye Shin,Young Bae Noh,Seok Geun Jeong,Gi Sung Han,Hyun Seok Chae,Young Mo Yoo,Jong Nam Ahn,Wan Kyu Lee,Cheorun Jo 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1

To see the possibility of irradiation as an alternative to ultra high temperature (UHT) sterilization, the quality characteristics of milk were analyzed. Milk treated by UHT (135℃ for 4 sec) and irradiation at higher than 3 kGy showed no viable counts after 7 days of storage at 4℃. The contents of certain amino acids of milk, such as Arg, Asp, Glu, Ile, Leu, Lys, Pro, Ser, Thr, and Tyr, were lower in irradiated groups at 10 kGy than in UHT-treated one, but no difference was observed between irradiated milks at less than 5 kGy and UHT. The capillary electrophoresis (CE) patterns of the milk irradiated at 10 kGy showed a similar trend to the raw milk, low temperature long time (LTLT, 63℃ for 30 min), and high temperature short time (HTST, 72℃ for 15 sec) treated. However, the CE pattern of UHT-treated milk was different. Rennet coagulation test agreed with the CE results, showing that all milk samples were coagulated by rennet addition except for UHT-treated milk after 1 hr. These results suggest that irradiation of milk reduce the content of individual amino acids but it may not induce severe conformational change at a protein level when compared with UHT treatment.

Inhibitory Activity of Garlic Fermented by Pediococcus pentosaceus KACC 91419 against Antibiotic-resistant Pathogens

Ham, Jun-Sang,Lee, Seung-Gyu,Kim, Min-Kyung,Oh, Mi-Hwa,Jeong, Seok-Geun,Kim, Dong-Hun,Lee, Se-Hyung,Chae, Jong-Pyo,Lee, Ji-Yoon,Kang, Dae-Kyung Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.9

The aim of this study was to screen lactic acid bacteria for the fermentation of garlic and to assess the increase in inhibitory activity of garlic fermented against antibiotic-resistant pathogens for use as an animal feed supplement. We screened 45 strains of lactobacillus for the fermentation of garlic. Of these strains, 23 showed similar growth rates with or without allicin. Cultures of the 23 strains were mixed with an equivalent amount of garlic juice and incubated overnight at $37^{\circ}C$. The three strains with the lowest pH values were Lactobacillus paracasei KCTC 3169, L5 strain, and L. reuteri SW. Garlic juice fermented by the L5 strain more strongly inhibited antibiotic-resistant pathogenic bacteria than L. paracasei KCTC 3169, L. reuteri SW, or garlic juice itself. By examining carbohydrate utilization, morphologic properties and 16S rRNA gene sequences, we identified the L5 strain as Pediococcus pentosaceus and deposited it in the name of P. pentosaceus KACC 91419 into the Korea Agricultural Culture Collection. To identify the antimicrobial compound from the garlic filtrate fermented by P. pentosaceus KACC 91419, we fractionated P. pentosaceus KACC 91419 culture on a C18 column and checked the antimicrobial activity of fractions A6 to A10. Only fraction A9 showed inhibitory activity on Staphylococcus aureus. Comparing the mass spectra of the fractions with and without antimicrobial activity, we observed a single dominant product ion (m/z 157.99) from the fraction showing antimicrobial activity. Its molecular mass (157.99) was 2 atomic mass units less than that of allicin (162.02). This suggests that allicin might be converted to its derivative, which has antimicrobial activity, during fermentation by P. pentosaceus KACC 91419.