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가압가열 및 microwave에 의한 중력분 반죽 gliadin의 항원성 변화
곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won Kim),안동현(Dong-Hyun 한국식품과학회 2012 한국식품과학회지 Vol.44 No.1
본 연구에서는 가압가열 및 microwave 처리에 의한 중력분 반죽 추출물 내의 gliadin 단백질의 항원성 변화에 대해 살펴보았다. 중력분 반죽에 가압가열과 microwave를 단독 또는 병행으로 처리하여 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였으며, 가압가열 처리에 의해서 anti-gliadin IgG 항체와 gliadin과의 결합력이 다소 감소한 것을 확인하였다. 특히 30 min 이상 처리시 더욱 감소한 것으로 나타났으며, SDS-PAGE와 immunoblotting 결과에서도 gliadin band의 강도가 약해지고 항체와의 반응도 나타나지 않았다. Microwave 처리의 경우, 5 min 이상 처리시 일부 gliadin 단백질의 소실이 관찰되었으나, 항원성에는 큰 변화가 없었다. 또한 가압가열 및 microwave 병행 처리에 의해 항원-항체 결합력이 더욱 감소되었으며, 특히 가압가열 50 min, microwave 10 min 처리시 약 35.0%로 감소되었다. 이상의 결과를 통해 가압가열 처리에 의해 중력분 반죽 추출물 내 gliadin의 항원성이 감소되는 것을 확인하였으며, microwave와 병행 처리하는 경우, 더욱 감소하는 것을 확인하였다. The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121℃, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.
개의 전침마취가 Vital sign 및 혈액가스치 변화에 미치는 영향
임연수,송근호,유명조,서지민,김명철,김덕환,Lim, Yeon-Soo,Song, Kun-Ho,You, Myung-Jo,Seo, Jee-Min,Kim, Myung-Chul,Kim, Duck-Hwan 대한수의학회 2003 大韓獸醫學會誌 Vol.43 No.1
The present study was performed to elucidate the effect of canine electroacupuncture anesthesia on vital signs and blood gas values. Groups were divided into experimental (electroacupuncture: EA) and control (ketamine) groups. The vital signs (body temperature, respiration rate and pulse) and blood gas values (pH, $pCO_2$ and $pO_2$) of venous and arterial blood were determined. Body temperatures of EA group were significant higher than than of ketamine group at 15 min., 30 min., 45min. and 60 min. (p<0.05) after anesthesia, respectively. The respiration rates of EA group were higher than those of ketamine group, however, significant differences were not observed between both groups. The pulses of EA group were significant higher than those of ketamine group at 5 min. (p<0.05), 10 min. (p<0.01), 15 min. and 30 min. (p<0.05) after anesthesia, respectively. The arterial and venous blood pHs of ketamine group were slightly higher than those of EA group, respectively, however, no significant differences were found between both groups. Significant differences were not observed between both groups in the arterial and venous blood $pCO_2$, respectively. The arterial blood $pO_2$ of EA group was significant higher than those of ketamine group at 5 min. (p<0.05) after anesthesia. No significant differences were observed between both groups in the venous blood $pO_2$. These results suggest that the changes of vital signs and blood gas values of EA group are similar to those of ketamine group with the exception of changes in the body temperature, pulse and arterial blood $pO_2$.
가압가열 및 Microwave 처리에 의한 중력분 Gliadin의 항원성 변화
곽지희(Ji-Hee Kwak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),강주연(Ju-Youn Kang),김현지(Hyun-Jee Kim),최정수(Jung-Su Choi),김성원(Seong-Won 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.10
본 연구에서는 가압가열 및 microwave 처리가 gliadin의 항원성에 미치는 영향을 살펴보기 위해 중력분에 가압가열과 microwave를 단독 또는 병행으로 처리하여 Ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하였다. 가압가열 처리의 경우, 처리 시간이 길어질수록 IgG와의 결합력이 감소하였으며, 특히 50분 처리구에서 약 69%로 가장 낮은 결합력을 보였다. 또한 SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 gliadin band가 처리에 의해 거의 소실되고 항체와 반응하지 않았다. 가압가열 및 microwave를 병행 처리한 경우도 마찬가지로 gliadin의 결합력이 다소 감소하였으며, 처리구 중에서는 가압가열 50분, microwave 5분 처리구에서 약 73%로 가장 낮은 결합력을 보였다. 반면 microwave를 단독으로 처리하였을 때에는 일부 단백질의 변화는 관찰되었으나 항원성 감소에는 큰 영향을 미치지 않았다. 이상의 결과를 통해 가압가열을 단독 처리에 의해 gliadin의 항원성이 다소 감소되었으며, microwave 병행 처리에 의한 차이는 크게 나타나지 않은 것을 확인하였다. This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.
물리․화학적 처리에 의한 요구르트 오염균의 생육 억제효과
선우찬(Chan Sunwoo),이소영(So-Young Lee),윤소영(So-Young Yoon),정지연(Ji-Yeon Jung),김꽃봉우리(Koth-Bong-Woo-Ri Kim),이청조(Chung-Jo Lee),곽지희(Ji-Hee Kwak),김민지(Min-Ji Kim),김동현(Dong-Hyun Kim),정슬아(Seul-A Jung),김현지(Hyun-Jee 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.12
물리?화학적 처리에 의한 요구르트 오염균의 생육억제 효과를 알아보기 위해, 요구르트의 주요 오염균을 분리?동정하고, 열, pH, 전해수, 오존가스, microwave 처리 및 감마선을 조사하여 오염균주에 대한 사멸효과를 알아보았다. 오염된 요구르트로부터 분리한 효모의 지방산 조성 분석과 API(Analytic Profile Index) kit 분석을 실시한 결과, Hanseniaspora uvarum으로 동정되었으며 잠정적으로 Hanseniaspora uvarum Y1으로 명명하였다. H. uvarum Y1의 열 및 pH 처리에 의한 생육억제 효과를 측정한 결과, 70℃ 및 80℃에서 15분 가열처리로 균이 사멸되었으며, pH 처리 시 pH 2, 3 및 9에서 생육이 다소 억제되었으며, pH 1 및 10에서 완전히 억제되었다. 전해수 처리의 경우, clear zone이 5 mm 이상으로 H. uvarum Y1이 전해수에 높은 감수성을 가지는 것으로 나타났다. 오존가스 처리에 의한 H. uvarum Y1의 사멸효과를 측정한 결과, 102 CFU의 균은 10분, 103 CFU의 균은 20분 처리 시 모두 사멸한 것으로 나타났으며, microwave 처리의 경우, 106 CFU 가량의 균이 1분 처리 시 모두 사멸되었다. 방사선 조사의 경우, 균수를 90% 이상 감소시키는데 필요한 조사선량이 20 kGy 이상으로 H. uvarum Y1은 감마선에 저항성이 있는 균임을 알 수 있었다. 이상의 결과를 종합해볼 때 열, pH, 전해수, 오존가스, microwave 처리를 통해 요구르트 오염균주인 H. uvarum Y1의 생육을 효과적으로 억제할 수 있을 것으로 생각된다. This study was conducted to investigate the cause of microbiological contamination in yogurt and evaluate the effect of physicochemical treatment on the growth inhibition of Hanseniaspora uvarum isolated from yogurt. The yeast strain Hanseniaspora uvarum Y1 was subjected to heat and pH treatments. H. uvarum Y1 was killed at 70oC and 80oC after 15 min and survived in a wide pH range from pH 2 to 9. However, it did not survive under pH 1 and over pH 10. In a disk diffusion susceptibility test on H. uvarum Y1, a clear zone (5 mm) of growth inhibition was observed upon treatment with electrolyzed water. The effect of ozone gas on the growth of H. uvarum Y1 was evaluated by viable cell count. Initial cell numbers of 102 and 103 CFU/mL of H. uvarum Y1 were completely killed by treatment for 10 and 30 min, respectively. H. uvarum Y1 was also sterilized by microwave treatment for 1 min. When treated with gamma-irradiation, the rate of killing of H. uvarum Y1 was proportional to the irradiation dose. and complete killing occurred at a dose of 50 kGy.
Geographic Variations in the Patterns of Sensitization to Aeroallergens in Korean Adults
Min Gyu Kang,Mi-Young Kim,Su-Jung Kim,Eun-Jung Jo,Seung-Eun Lee,Woo-Jung Song,Jae-Woo Kwon,Sang-Min Lee,Chan-seon Park,Yoon-Seok Chang,Jae-Chun Lee,Young-Koo Jee,In-Seon Choi,Kyung-Up Min,Sang-Heon Ch 위기관리 이론과 실천 2017 위기관리 이론과 실천 세미나발표논문집 Vol.2018 No.-
Optimal Wrist Design of Wrist-hollow Type 6-axis Articulated Robot using Genetic Algorithm
Hyeon Min Jo(조현민),Won Jee Chung(정원지),Seung Min Bae(배승민),Jong Kap Choi(최종갑),Dae Young Kim(김대영),Yeon Joo Ahn(안연주),Hee Sung Ahn(안희성) 한국기계가공학회 2019 한국기계가공학회지 Vol.18 No.1
In arc-welding applying to the present automobile part manufacturing process, a wrist-hollow type arc welding robot can shorten the welding cycle time, because feedability of a welding wire is not affected by a robot posture and thus facilitates high-quality arc welding, based on stable feeding with no entanglement. In this paper, we will propose the optimization of wrist design for a wrist-hollow type 6-Axis articulated robot. Specifically, we will perform the investigation on the optimized design of inner diameter of hollow arms (Axis 4 and Axis 6) and width of the upper arm by using the simulation of robot motion characteristics, using a Genetic Algorithm (i.e., GA). Our simulations are based on SolidWorks<SUP>®</SUP> for robot modeling, MATLAB<SUP>®</SUP> for GA optimization, and RecurDyn<SUP>®</SUP> for analyzing dynamic characteristics of a robot. Especially RecurDyn<SUP>®</SUP> is incorporated in the GA module of MATLAB<SUP>®</SUP> for the optimization process. The results of the simulations will be verified by using RecurDyn<SUP>®</SUP> to show that the driving torque of each axis of the writs-hollow 6-axis robot with the optimized wrist design should be smaller than the rated output torque of each joint servomotor. Our paper will be a guide for improving the wrist-hollow design by optimizing the wrist shape at a detail design stage when the driving torque of each joint for the wrist-hollow 6-axis robot (to being developed) is not matched with the servomotor specifications.