Newcastle病毒 接種雛의 眠房水로부터의 病毒分離에 對하여

李學喆,趙漢喆 慶北大學校 1962 論文集 Vol.6 No.-

Methods requiring virus isolation and confirmation of the virus as a means of diagnosing Newcastle disease (ND) are time consuming. Simple and rapid tests that have been proposed take advantage of the fact that ND virus belong to the myxovirus gropp and hemoagglutinates red blood cells. Clark et al. reported the use of the aqueous humor from eyes of chickens in the incipient stages of ND as a souce of antigen for HA testing. They indicate that the virus exists in this fluid before the blood serum inhibits the HA reaction. The same authors, after further studies with aqueous humor from asymptomatic vaccinated and unvaccinated chickens, concluded that the aqueous humor from asymptomatic vaccinated and unvaccinated chickens, concluded that the aqueous humor served as a reservior for ND virus. Dardiri et al., in contrast, could not demonstrate the virus in the aqueous humor of vaccinated chickens that survived challenge. Further study is needed to determine the persistence of the virus in the aqueous humor of convalesent and immune birds. This study, therefore, was conducted to investigate the persistence of ND virus In the aqueous humor of young chickens experimentally inoculated with the virulent strain (Kyojoungwon strain) and experimentally vaccinated with single dose of the B_1 living virus vaccine and challenged. The results are surmmarized as fellows : 1. ND virus was isolated from the aqueous humor both of vaccinated and unvaccinated chickens for the first about week following exposure to the virulent strin, however in previously vaccinated chickens, isolation of the challenged virus was sparse but in susceptible chickens, readily isolated from almost all of them except the few case. 2. Both of the vaccinated and unvaccinated chickens which took a prolonged course were not isolated readily.

국내 시판 육포류의 품질평가 : 외형, 식품첨가물, 영양조성분 및 위생적인 상태조사 Ⅰ. Investigation of Outward Apperance, Food Additives, Nutrient Content and Sanitary State

양철영,이수한 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3

유통 시판 중인 육포류를 수집하여 외형 상태, 성분 배합 및 첨가물 이용 상태, 영양 조성분 및 위생적인 상태를 조사, 분석하여 품질수준을 평가하였다. 1. 원료는 수입우육 국내 제조품에서, 형태는 strips형이, sealing은 무진공 상태, 포장 재료는 nylon/polyethylene 적층 필름이 많았으며, 돈육포류는 국내산 원료육으로만 제조되고 있었다. 2. 조미·배합물과 첨가물 사용은 우육포류에서 국내산 육포류 16종, 수입육 국내 제조육포류 23종, 수입육포류 22종이며, 돈육 육포류는 13종으로 나타내었다. 수분 함량은 수입 우육포류에서, 조단백질 함량은 수입 우육포류와 돈육포류에서, 조지방은 돈육포류에서 각각 높았으며 조회분은 육포류간에 유사한 함량 수준을 보였다. 3. 염도는 3차 측정 평균값으로서 수입 우육포류가 높았으며 국내산 우육포류가 낮았다. pH 범위는 5.41 ~ 6.11 사이로 수입 우육포류가 약간 높고, 국내산 우육포류가 낮게 보였다. 수분활성도는 돈육포류가 평균 0.743으로 높고, 국내산 우육포류가 가장 낮게 나타내었다. 4. VBN값은 육포류에서 평균 9.98 ~ 12.36 mg% 범위로서 국내산 돈육포류가 가장 낮았고, TBA값은 육포류에서 평균 0.239 ~ 0.367 mg/kg으로 수입육 국내제조 우육포류가 높네 나타내고 국내산 돈육 포류가 낮은 수준이었다. This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16 ~ 23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number. The moisture content on the import beef jerky were high , and crude protein on the import beef jerky and domestic pork jerky were high level and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41 ~ 6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98 ~ 12.36 mg% , and the range TBA value 0.239 ~ 0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10^3 ~ 10^4 CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.

진공포장 수준이 돈육포의 품질에 미치는 영향

양철영,채수규,이수한 凡石學術奬學財團 1998 凡石學術論文集 Vol.2 No.1

돈육 등심부위(Longissimus dorsi)를 이용하여 산업적으로 제조된 건조육포의 효율적인 저장, 유통에 관한 자료를 얻고자 진공수준, 저장온도, 저장기간에 따른 품질에 미치는 영향을 분석·고찰하였다 . 1. 진공수준과 저장온도에 따른 중량변화는 20℃의 76cmHg 진공수준에서 적었고. 40℃의 60일 후에 감소율이 증가하였으며, 진공수준은 76cmHg < non-vacuum < 60cmHg 순으로 중량감소의 영향이 높았다 . 함유수분의 변화는 저장온도 20℃와 40℃의 non-vacuum상태에서 저장기간에 따라 감소를 나타내고, 60cmHg 진공수준과 76cmHg 진공수준에서 저장기간에 따라 증가함을 나타내며 120일에서 감소를 보였고, 40℃ 저장시 수분의 변화가 보다 높았다. 2. TBA가에 미쳐는 진공수준의 영향은 20℃저장에서 60cmHg < 76cmHg < non-vacuum 순으로 증가함을 보이고, 40℃ 저장시에는 non -vacuum < 76cmHg < 60cmHg 순으로 증가치가 높으나 유의성은 인정되지 않았다. 3. 수분활성도에 미치는 영향은 저장온도 40℃에서 보다 컸으며, 저장기간 120일에서 initial 보다 감소하였고, 저장기간 사이에서 유의성이 인정되지 않았다. 4. 경도(hardness)는 진공수준, 저장온도 및 저장기간에 따라 큰 차이를 보이며, 저장온도 20℃와 40℃에서 120일후 경도값이 높게 나타내고, 저장기간 30일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 저장온도, 저장기간, 진공수준에 의한 강도(strength)의 영향이 컸으며, 저장온도 20℃보다 40℃에서 120일후 강도값이 높게 나타내고, 저장기간 30 일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 5. L값은 20℃, 40℃의 진공수준별에서 저장기간이 연장됨에 따라 감소폭이 비슷하였으며, a값은 각 저장온도에서 120일후 큰 차이를 나타내고, b값은 40℃가 20℃보다 진공수준 사이에서 큰 차이를 보였다. 6. 전체적인 기호평가는 저장온도 20℃, 진공 수준별에서 120일후 color, flavor 및 overall acceptance가 4.35~4.50이었으며, 저장온도 40℃에서 1.14~1.64 사이였다. Experiments were carried out to investigate the quality of the dried pork jerky according to vacuum packaging level on the during storage 120 days at 20℃ and 40℃. 1. The change of weight was decreased on vacuum level 76cmHg at 2℃, and the during storage at 40℃ was decreased as the follows: 76cmHg < non-vacuum < 60cmHg. in order. 2. TEA values was increased as the follows: 60cmHg < 76cmHg < non-vacuum. in order at 20℃. and the during storage at 40℃ were increase as the follows: 76cmHg < non-vacuum < 60cmHg, in order with an increase at stroage periods. Also. there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days after than initial period, also there is no significant difference among the storage periods. 4. Hardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions. and as the strength value at 40℃ were higher than 20℃ in storage periods 120 days. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days after, yellowness(b) were influenced highly at 40℃ than 20℃ on the vacuum packaging level. 6. Sensery score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35~4.50 ranges at storage temperature 20℃, and the storage temperature 40℃ were 1.14-1.64 ranges.

우유 중 Antibiotic Residues 검출과 살균처리에 따른 영향

양철영,이수한 서울보건대학 1995 서울보건대학 부설 한국보건과학연구소 논문집 Vol.1 No.1

국내에서 널리 사용되고 있는 세균 발육 억제 물질 검출 시험의 일종인 dye지시약으로 2,3,5-triphenyltetrazolium chloride을 이용한 방법과 속성 검출 시험 방법인 pnzym kit를 이용한 방법으로 원유, 시유의 항생물질 검출성, 시험방법간의 검출능 비교와 살균처리에 의한 영향을 고찰한 내용은 다음과 같다. TTC 시험에 의한 원유 중의 항생물질 검출성은 3개 시험구 60시료에서 평균 25.00%의 양성율을 나타내고, 평균 시험 소요시간은 198.25분이었고, penzym 시험에 의한 양성율은 43.33%이고 소요시간은 31.35분으로 필요로 하였다. 시유 및 가공유 중의 검출성은 15시료의 TTC시험에 의한 경우 13.33%의 양성율과 penzym시험의 경우 46.66%의 양성율을 나타내고 있다. TTC시험방법에서 penicillin G는 0.03IU/ml, cloxacillin은 1.0×10^(-10)g/ml, oxacillin, ampicillin 및 sulfamethazine은 1.0×10^(-15)g/ml까지 검출이 가능하였으며 penzym 시험방법에서는 penicillin G는 0.001IU/ml, oxacillin, cloxacillin, sulfamethazine은 1.0×10^(-15)g/ml, ampicillin은 1.0×10^(-11)g/ml까지 검출성을 보였다. 100℃이내의 살균온도와 유지시간에서는 항생물질의 농도와 검출성의 차이가 발생하지 아니하였다. penzym 검출시험 방법은 특이성, 신속성, 간편성 및 재현성이 있음을 실험결과에서 나타내었다. By 2,3,5-triphenyltetrazolium-2H-chloride test method(TIC) and penzym test method, antibiotic residues in raw milk and city milk was detected, and we compared penzym test with TIC test for antibiotic detection, and we investigated the effect of holding treatment(LTLT, HTST) of various antibiotics added in 12% skim milk. The results obtained are summarized as follows; In case of raw milk, inhibitor positive were 25.00% and 43.33% of 60sample by TIC test and penzym test, and experimental require times was 198.25 minutes and 31.35 minutes, respectively. In case of market milk, inhibitor positive were 13.33% and 46.66% of 15 sample by TIC test and penzym test. The concentration of detected antibiotics by TIC test of penicillinG and cloxacillin were 0.03IU/ml and 1.0×10^(-10)g/ml, oxacillin, ampicillin and sulfamethazine were 1.0×10^(-15)g/ml. The concentration of detected antibiotics by penzym test of pencillin G and ampicillin were 0.00lIU/ml and 1.0×10^(-11)g/ml, oxacillin, cloxoacillin and sulfamethazine were 1.0×10^(-15)g/ml. The antibiotic residues were no changed on the less than l00℃ of heat temperature by TIC reduction test and penzym test. This study showed various merit such as specificity, fastness, simple handling by penzym test.

적응 퍼지 제어기를 이용한 유연성 빔의 위치제어

탁한호,이병로,김병철,전중창,황석순,정민우 진주산업대학교 산업과학기술연구소 2003 산업과학기술연구소보 Vol.- No.10

In this paper, applications of adaptive fuzzy controller to position control of flexible beam are considered. When a flexible beam is rotated by a motor through the fixed end, transverse vibration may occur. The architecture and learning underlying adaptive networks based fuzzy inference system (ANFIS) is presented, which is a fuzzy inference system implemented in the framework of adaptive networks. By using a hybrid learning procedure, the proposed ANFIS can construct an input-output mapping based on both human knowledge and stipulated input-output data pairs. Therefor, a dynamic model for a flexible beam is derived, and then a comparative analysis was made with before learning and after learning adaptive fuzzy controller through an simulation. The results are presented to illustrate the advantages and improved performance of the proposed position control cver the after learning adaptive fuzzy controller.

TTC및 Penzym방법에 의한 우유중 Antibiotic Residues의 검출에 관한 연구

양철영,이수한 한국축산식품학회 1994 한국축산식품학회지 Vol.14 No.1

국내에서 널리 사용되고 있는 세균 발육 억제 물질 검출 시험의 일종인 dye 지시약으로 2, 3, 5- triphenyltetrazolium chloride을 이용한 방법과 속성 검출 시험 방법인 penzym kit를 이용한 방법으로 원유, 시유의 항생물질 검출성, 시험방법간의 검출능 비교·고찰한 내용은 다음과 같다. TIC시험에 의한 원유중의 항생물질 검출성은 3개 시험구 60시료에서 평균 25.00%의 양성율을 나타내고, 평균 시험 소요시간은 198.25 분이었고, penzym시험에 의한 양성율은 43.33%이고 소요시간은 31.35분을 필요로 하였다. 시유 및 가공유중의 검출성은 15시료의 TIC시험에 의한 경우 13.33%의 양성율과 penzym시험의 경우 46.66%의 양성율을 나타내고 있다. TIC 시험방법에서 penicillin G 는 0.03 IU/㎖, cloxa-cillin은 1.0 × 10^(-l0)g/㎖, oxacillin, ampicillin 및 sulfa-methazine은 1.0 × 10^(-15)g/㎖까지 검출이 가능하였으며 penzym 시험방법에서는 penicillin G 는 0.001 IU /㎖oxacillin, cloxacillin, sulfamethazine은 1.0 × 10^(-15)g/㎖, ampicillin은 1.0 × l0^(-11)g/㎖까지 검출성을 보였다. Penzym 시험에 의한 검출방법은 특이성, 신속성, 간편성 및 재현성이 있음을 실험결과에서 나타내었다. Antibiotic residues in raw milk and city milk were detected by 2,3,5-triphenyltetrawlium-2H-choride test method(TTC) and penzym test method, and the penzym test and TTC test for antibiotic detection were compared. The results obtained are summarized as follows: Raw milk, inhibitor positive were 25.00% and 43.33% of 60 sample by TIC test and penzym test, and experimental require time was 198.25 minutes and 31.35 minutes, respectively. Market milk, inhibitor positive were 13.33% and 46. 66% of 15 sample by TIC test and penzym test. TTC test was detected 0.03 IU/㎖ of penicillin G, and oxacillin, ampicillin and sulfamethazine was detected 1.0 × 10^(-15)g/㎖, and more than 1.0 × l0^(-l0)g/㎖ of cloxacillin, penzym test was detected 0.001 IU/㎖ of penicillin G, and oxacillin, cloxacillin and sulfamethazine was detected 1.0 × 10^(-15)g/㎖ and more than 1.0 × l0^(11)g/㎖ of ampicillin. This study showed various merit such as specificity, fastness, simple handling and reapperance by penzym test.

진공포장 수준이 돈육 건조품의 품질에 미치는 영향

양철영,채수규,이수한 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

Experiments were carried out to investigate the quality of dried pork jerky according to vacuum packaging level on the during storage at 20℃ and 40℃. 1. The changes of weight was decreased on vacuum level 76cmHg at 20℃, and the during storage at 40℃ was decreased as the follows: 76cmHg<non-vacuum<60cmHg, in order. 2. TBA values was increased as the follows: 60cmHg<76cmHg<non-vacuum, in order at 20℃, and the during storage at 40℃ were increased as the follows: 76cmHg<non-vacuum<60cmHg, in order with an increase in stroage periods. Also, there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days than initial period, also there is no significant difference among the storage periods. 4. Hhardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions, and as the strength value at 40℃ were higher than at 20℃ in storage periods 12Odays. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days, yellowness(b) were influenced highly at 40℃ on the vacuum packaging level. 6. Sensory score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35∼4.50 ranges at storage temperature 20℃. and the storage temperature 40℃ were 1.14∼1.64 ranges.

Effects of Supplementation with Needles of Pinus densiflora on the Fermentation Characteristics of Honey Wine

Je-Hyuk Lee1(이제혁),Woo-Cheul Han(한우철),In-Chul Kim(김인철),Chul Cheong(정철),Soon-Ah Kang(강순아),Ki-Hyo Jang(장기효) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3

기관지 유암종 2례

이관호,한승세,이동협,김성숙,이현우,이정철,최교원,정진홍,서정일 영남대학교 의과대학 1993 Yeungnam University Journal of Medicine Vol.10 No.2

전형 중심성 기관지 유암종과 비전형 기관지유암종을 기관지내시경하 생검 및 전산화 단층촬영하 생검으로 확진했으며 근치적 치료로 폐절제술을 시행한 치험 2례를 문헌 고찰과 아울러 보고하는 바이다. Bronchial carcinoid tumor was a low grade malignant and it was regarded as predictable clinical course and good survivality after surgical resection. But despite of its low grade malignant potentiality, bronchial carcinoid tumor was clearly capable of metastasizing and causing death. We present 2 cases of bronchial carcinoid tumors. One of them was typical carcinoid tumor in 44 year-old female and another was atypical carcinoid tumor in 53 year-old male patient. Currative therapeutic procedure was performed by lobectomy and wedge resection.

Dependence of Internal Crystal Structures of InAs Nanowires on Electrical Characteristics of Field Effect Transistors

Han, Sangmoon,Choi, Ilgyu,Lee, Kwanjae,Lee, Cheul-Ro,Lee, Seoung-Ki,Hwang, Jeongwoo,Chung, Dong Chul,Kim, Jin Soo Springer-Verlag 2018 Journal of electronic materials Vol.47 No.2

<P>We report on the dependence of internal crystal structures on the electrical properties of a catalyst-free and undoped InAs nanowire (NW) formed on a Si(111) substrate by metal-organic chemical vapor deposition. Cross-sectional transmission electron microscopy images, obtained from four different positions of a single InAs NW, indicated that the wurtzite (WZ) structure with stacking faults was observed mostly in the bottom region of the NW. Vertically along the InAs NW, the amount of stacking faults decreased and a zinc-blende (ZB) structure was observed. At the top of the NW, the ZB structure was prominently observed. The resistance and resistivity of the top region of the undoped InAs NW with the ZB structure were measured to be 121.5 k Omega and 0.19 Omega cm, respectively, which are smaller than those of the bottom region with the WZ structure, i.e., 251.8 k Omega and 0.39 Omega cm, respectively. The reduction in the resistance of the top region of the NW is attributed to the improvement in the crystal quality and the change in the ZB crystal structure. For a field effect transistor with an undoped InAs NW channel, the drain current versus drain-source voltage characteristic curves under various negative gate-source voltages were successfully observed at room temperature.</P>