중소도시 하수관거의 침입수량 및 수질오염 원단위 산정

김옥형,박승기,정재훈,임경호 公州大學校 工學硏究院 生産技術硏究所 2004 論文集 Vol.12 No.-

The volume of wastewater in combined sewers in study areas usually exceeds capacities of the sewer system or the treatment plant during storms. For this reason, combined sewer systems are designed to overflow occasionally and discharge excess waste water. The 6 monitoring sites were selected from two small cities near the Hongsung prefecture during over a rainy season. Monitoring was performed by collecting grab samples and by measuring the rainfall and flow rates during dry and wet seasons. Generally the flow rate of wastewater in combined sewers was rapidly decreased after 23:00 PM and gradually increased from 06:30 AM in all sites during the dry season. Due to monitoring and statistical analysis, the groundwater contributes on sewage volume increase (average 3.4-25.4% more) during experimental periods. Therefore, this research is focus on the investigation of the effects of stormwater and groundwater to combined sewer systems.

Obstacle-Overcoming Algorithm for Unmanned Ground Vehicle with Actively Articulated Suspensions on Unstructured Terrain

Kyeong Bin Lim,Jeong-hoon Kang,Yong-San Yoon,Sang Hoon Lee,Shincheon Kang 제어로봇시스템학회 2008 제어로봇시스템학회 국제학술대회 논문집 Vol.2008 No.10

Traversability of UGV working on unstructured terrain is one of the main functions. We proposed the framework of algorithm to enhance the traversability of the vehicle by overcoming various geometric obstacles. The algorithm consists of obstacle-classification and scenario-manager. Obstacle-classification algorithm extracts “ey Point”from the 3D terrain map and constructs terrain parameters. Parameterized terrain was classified into specific category by matching the parameters to obstacle templates with fuzzy logics. Scenario-managing algorithm manages the scenario from the obstacle templates. The scenario is made up with several main steps. The algorithm divides each main step of scenario into two sub-layers and each layer consists of sub-steps. Every step has F-variable and N-variable, which determine which step the algorithm will operate in next iteration and transfer the proper command set to algorithm. Those determinations were followed by pre-defined rules. Proposed algorithm was evaluated by simulation and UGV could overcome various geometric obstacles successfully.

Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase

Kyeong Hoon Lim,Koo Bok Chin 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

돈육 젤라틴의 형태와 Transglutaminase의 첨가 유무에 따른 저지방 모델 소시지의 이화학적 및 조직 특성

임경훈(Kyeong Hoon Lim),이창훈(Chang Hoon Lee),진구복(Koo Bok Chin) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.8

본 연구는 지방대체재로써의 젤라틴의 형태를 달리하여 첨가하였을 때의 효과와 식품첨가제로써의 TGase의 첨가가 저지방 돈육 소시지의 품질 특성에 미치는 영향에 대해 알아보기 위해서 실시하였다. 지방대체재로써 젤라틴의 첨가는 형태에 상관없이 황색도가 높은 경향을 나타내었으나, 젤라틴을 분말 형태로 첨가한 처리구가 수화 겔 형태로 첨가한 처리구보다 수분 함량이 높은 경향을 나타내었다. 보수력에서는 수화 겔 형태로 첨가한 처리구보다 낮은 경향을 나타내었다. 따라서 젤라틴을 수화 겔 형태로 첨가한 처리구가 분말 형태로 첨가한 처리구보다 기능성 면에서 뛰어난 효과를 나타내었다. 또한, 젤라틴을 수화 겔 형태로 첨가하고 TGase를 단독 혹은 젤라틴과 복합으로 첨가하여 그 특성을 알아보았다. TGase를 단독으로 첨가한 처리구는 다른 처리구들에 비해 보수력이 낮아지는 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가한 처리구는 다른 처리구들보다 경도, 검성, 씹힘성이 더 높은 경향을 나타내었다. 따라서 TGase와 젤라틴을 함께 첨가하였을 때 품질 면에서 우수한 효과를 나타내었다. The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

감자전분과 미생물 효소(Transglutaminase)를 첨가한 유화형 모델 소시지의 이화학적 및 조직 특성

임경훈(Kyeong Hoon Lim),진구복(Koo Bok Chin) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.5

본 연구는 식품 첨가제로서의 감자전분과 transglutaminase(TGase)를 이용하여 유화형 소시지를 제조하고 이화학적 및 조직적인 성상을 평가하기 위해 실시하였다. TGase첨가와 감자전분 첨가량의 요인 간에 상관관계가 없으므로 TGase 첨가 유무별, 그리고 감자전분의 첨가량에 따른 차이를 검정하였다. TGase의 첨가로 유화형 소시지의 pH와 경도, 탄력성이 높아지는 결과를 보였다(P<0.05). 또한, TGase의 첨가로 인해 유리수분량과 가열감량이 감소하고, 황색도가 낮아지는 결과를 나타냈다(P<0.05). 하지만 명도와 적색도에서는 차이를 나타내지 않았다(P>0.05). 한편 감자전분의 첨가 함량에 따른 유화형 소시지의 품질 특성 중 pH와 색도, 조직감에서 유의적인 차이를 보이지 않았지만(P>0.05), 감자전분의 첨가는 가열과 저장 중 수분의 유리를 줄이는 효과를 나타내었으며, 이러한 효과는 첨가량에 비례하였다(P<0.05). 결과적으로 유화형 소시지에 감자전분의 첨가는 저지방 소시지와 달리 조직감에 영향을 주지 않았지만, 보수력을 상승시켜주는 결과를 나타내어 가열 및 저장 중 유리된 수분에 의한 부패를 방지할 수 있을 것으로 평가된다. This study examined the effects of a combination of potato starch (PS) and transglutaminase (TGase) on the physicochemical and textural properties of emulsified sausages (ES). The experiment design was 2 (no TGase vs TGase 1%)×4 (PS levels, 0, 0.5, 1.0, 1.5%) factorial design. The pH of ESs with 1% TGase was higher than those without TGase (P<0.05). The addition of TGase decreased the yellowness and expressible moisture (EM, %) (P<0.05). The cooking losses (CL, %) were reduced with the addition of TGase in combination with PS (P<0.05). The addition of TGase increased the textural hardness and springiness (P<0.05). In addition, ESs with TGase had better water holding capacity than those without TGase. The pH and color values of ESs with PS were similar (P>0.05). EM and CL of ES with 1.5% PS was the lowest among other treatments (P<0.05). On the other hand, no differences in textural properties of ES were observed with the addition of PS, regardless of the level added (P>0.05). In conclusion, ESs with PS showed better water holding capacity and CL than those without PS, when TGase was incorporated into the sausage mixture.

Structural Study of Antisense Dimers, Modified Adenosine-Thymidine Phosphorothioate

JUNG, KYEONG-EUN,YANG, MIRIM,LEE, KWANGJUN,LIM, HONG,JUNG, JIHYUN,KOO, BONJUNG,JEONG, LAK SHIN,SHIN, DONG-HOON,LEE, CHUL-HOON,CHO, YOUL-HEE,LIM, YOONGHO 梨花女子大學校 藥學硏究所 2000 藥學硏究論文集 Vol.- No.9

Antisense molecules are structurally simple linear oligomers of nucleotides. They can recognize a complementary sequence by base pairing, therefore, antisense drugs composed of 15-16 bases are potentially useful, unlike drugs such as protein agonists, antagonists, and inhibitors. Since antisense oligomers are classified as nucleotides, they are subject to attack by nucleases. In order to be antisense drugs resistant to degradation by nucleases, the structural modifications in the linkages, bases, and sugars to satisfy this requirement are considerable. We attempted in this study, to synthesize 16-mer antisenses with a modified linkage and adenosine. When studying on the three-dimensional structure of the oligomer, however, the existence of isomers may complicate the interpretation of the NMR data. Therefore, an attempt was made to eliminate the above problem, thus, two dimers were synthesized and their structural studies were carried out.

글루텐과 Transglutaminase가 단독 혹은 복합 첨가된 저지방/유화형 소시지의 이화학적 및 조직 특성

임경훈(Kyeong Hoon Lim),진구복(Koo Bok Chin) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.5

본 실험은 글루텐이 transglutaminase(TGase)와 단독 혹은 복합으로 저지방 또는 유화형 육제품에 적용되었을 때 어떠한 영향을 미치는지에 대해 알아보기 위해 실시하였다. 글루텐과 TGase의 첨가에 따른 색도는 저지방과 유화형 소시지에 모두 유의차를 나타내지 않았다(P>0.05). 하지만 pH의 결과에서는 저지방 소시지는 글루텐과 TGase의 첨가에 의한 유의적인 차이를 나타내지 않았지만(P>0.05), 유화형 소시지에서는 글루텐의 첨가에 의해 pH가 유의적으로 증가했고, TGase와 함께 혼합 첨가되었을 때는 최대값을 나타내었다(P<0.05). 저지방 소시지에서는 글루텐의 첨가로 인해 단백질의 함량이 늘어나고 수분의 함량이 줄어드는 결과를 보였지만(P<0.05), 유화형 소시지에서는 일반성분의 차이를 보이지 않았다(P>0.05). 유리수분과 가열수율의 결과 저지방 소시지에서는 글루텐과 TGase의 첨가에 의한 변화를 보이지 않았고(P>0.05), 유화형 소시지의 경우에는 글루텐 처리구가 대조구와 유의적인 차이를 보이지 않았으나(P>0.05) TGase 처리구는 유의적으로 유리수분량이 가장 많았으며 가열수율이 가장 낮았다(P<0.05). 하지만 글루텐과 TGase 혼합 처리구는 대조구와 유사한 결과를 나타내어 TGase가 유화형 소시지에 첨가될 때 글루텐을 같이 첨가하면 보수력의 감소를 막을 수 있을 것으로 기대된다. 저지방 소시지에서 글루텐의 첨가는 조직감 중 경도의 증가를 나타내었고 TGase의 첨가는 경도와 검성, 씹힘성이 향상되는 결과를 보였다(P<0.05). 하지만 글루텐과 TGase를 혼합하여 첨가한 처리구는 조직감에서 TGase 처리구와 유의적 차이를 보이지 않음으로써 글루텐과 TGase의 혼합 첨가에의한 상승효과는 미미하였다. 유화형 소시지의 조직감 검사결과에서 글루텐의 첨가는 대조구와 차이를 보이지 않았지만(P>0.05), TGase가 첨가된 처리구들은 응집성을 제외한 나머지 항목에서 유의적으로 높은 값을 나타내었다(P<0.05). 또한, 유화형 소시지에 글루텐이 단독으로 첨가되었을 때 보수력과 조직감에 영향을 미치지 않았지만, TGase와 혼합되어 사용되면 유리수분량을 줄여주고 가열수율을 높여 보수력에 긍정적인 효과를 보였다. The objective of this study was to evaluate the effects of gluten and transglutaminase (TGase) alone or in combination on the physicochemical and textural properties of pork sausages with various fat levels. In experiment Ⅰ, four low-fat sausage (LFS) treatments were included CTL (LFS alone), T1 (LFS+gluten 1%), T2 (LFS+TGase 1%), T3 (LFS+gluten 1%+TGase 1%). The pH and color values of LFSs were not different in all treatments. Although LFSs containing gluten had lower moisture and higher protein contents (%) than CTL (P<0.05), the fat contents were similar to those of other treatments. The cooking yield (CY, %) and expressible moisture (EM, %) of the LFSs were similar to those of others. In the textural properties, the hardness of T2 was higher than those of CTL. The hardness, gumminess and chewiness values of LFSs with TGase were highest among the treatments. Therefore, LFSs with TGase showed better functional characteristics than CTL. In experiment Ⅱ, four emulsified sausage (ES) treatments were included; CTL (ES alone), T1 (ES+gluten 1%), T2 (ES+TGase 1%), T3 (ES+gluten 1%+TGase 1%). The pH values of ESs with gluten and TGase were higher than those of CTL. The color values and proximate composition of ES were similar to those of others. The CY of ES containing TGase alone was lowest due to the cross-linking by TGase. The EM values (%) of T2 were higher than those of others, but both the CY and EM values of T3 were similar to those of CTL and T1. The texture properties of ESs with TGase were higher than those of CTL and T1, except for cohesiveness. Although the addition of both gluten and TGase into ESs did not improve the texture properties, gluten improved the water holding capacity compared to the CTL.

Structural Study of Antisense Dimers,Modified Adenosine-Thymidine Phosphorothioate

JUNG, KYEONG-EUN,YANG, MIRIM,LEE, KWANGJUN,LIM, HONG,JUNG, JIHYUN,KOO. BONJUNG,JEONG, LAK SHIN,SHIN, DONG-HOON,LEE, CHUL-HOON,CHO, YOUL-HEE,LIM, YOONGHO 한국미생물 · 생명공학회 2000 Journal of microbiology and biotechnology Vol.10 No.6

Antisense molecules are structurally simple linear oligomers of nucleotides. They can recognize a complementary sequence by base pairing, therefore, antisense drugs composed of 15-16 bases are potentially useful, unlike drugs such as protein agonists, antagonists, and inhibitors. Since antisense oligomers are classified as nucleotides, they are subject to attack by nucleases. In order to be antisense drugs resistant to degradation by nucleases, the structural modifications in the linkages, bases, and sugars to satisfy this requirement are considerable. We attempted in this study, to synthesize 16-mer antisenses with a modified linkage and adenosine. When studying on the three-dimensional structure of the oligomer, however, the existence of isomers may complicate the interpretation of the NMR data. Therefore, an attempt was made to eliminate the above problem, thus, two dimers were synthesized and their structural studies were carried out.

유기과수원에 자생하는 여러해살이 초종 특성과 양분공급 추정

임경호(Kyeong-Ho Lim),최현석(Hyun-Sug Choi),송장훈(Jang-Hoon Song),조영식(Young-Sik Cho),조광식(Kwang-Sik Cho),마경복(Kyeong-Bok Ma),원경호(Kyeong-Ho Won),정석규(Seok-Kyu Jung) (사)한국생물환경조절학회 2012 생물환경조절학회지 Vol.21 No.3

전남지역 13곳의 유기과원에서 자생하는 다년생 초종을 조사하여 과수 생장을 위한 양분 공급원으로의 적합한 초생식물을 탐색하기 위하여 수행되었다. 과원에 발생한 초종은 4월과 6월 그리고 8월에 조사하였다. 4월과 6월에 각각 발생한 개밀과 큰개기장에서 가장 높은 건물중을 보였고, 이는 질소와 인산 칼리 고정량을 크게 증가시켰다. 8월에는 다년생초생 발생량이 4월과 6월에 비교하여 감소하였다. 예초된 개밀과 큰개기장의 초생 잔사량은 20년생의 과일나무가 생장하기 위해 필요한 연간 평균 질소(20kg/10a), 인산(11kg/10a), 그리고 칼리(19kg/10a) 수준을 충족시킨 것으로 관찰되었다. This study was initiated to find out the suitable perennial ground covers naturally grown in thirteen organic orchards in Chonnam Province as a organic nutrient source for maintaining annual fruit tree growth. The ground covers were observed in April, June, and August in the orchards. Agropyron tsukusinense and Panicum virgatum observed in April and June, respectively, produced the highest dry weight, which increased amounts of N, P₂O?, and K₂O, mineralizing from the residue in the ground covers. The occurrence of perennial ground covers in August decreased compared to April and June. Amount of residue in mowed Agropyron tsukusinense and Panicum virgatum satisfied nutrient demand (N; 20 kg/10a, P₂O?; 11 kg/10a, and K2O; 19 kg/10a) to achieve the annual growth of twenty-year old fruit tree.

The Design of Integrated Software for Terrestrial and Satellite DMB Services

Lim Choong-Soo,Cheon Kyeong-Jae,Kim Hwan-Chul,Choi Jung-Hoon 대한전자공학회 2006 ICEIC:International Conference on Electronics, Inf Vol.2006 No.6