How ICT Affect International Trade, FDI, Growth: Diminishing Marginal Returns of Korea’s ICT on Trade?

Noori Park(박누리) 한국무역학회 2022 무역학자 전국대회 발표논문집 Vol.2022 No.8

Temporal changes of Korean cicada in relation to meteorological factors

Jaeyeon Kang,Heejo Lee,Youngdon Ju,Bosun Park,Noori Choi,Pureum Noh,Eunok lee,Gilsang Jeong 한국응용곤충학회 2016 한국응용곤충학회 학술대회논문집 Vol.2016 No.04

In every summer, cicadas emerge and become numerically and ecologically dominant in Korean penninsula. Especially, cicada emergence is affected by the environmental factors. In order to evaluate the effect of environmental factors in cicada species, we analyzed the temporal changes in cicada exuviae based on meteorological and non-meteorological factors such as artificial light intensity and habitat characters on urban park area surrounded by residential houses. Combined multivariate analyses with a cluster analysis and a principal component analysis (PCA) were conducted. Samples were classified into 3 different cluster based on differences of meteorological factors such as temperature and humidity. Moreover, Random Forest model (RF) showed a high predictability of daily mean temperature on species peak abundance. These results provide a strong evidence that meteorological factors have significant effects on cicada emergences. Regarding the non-meteorological factors, we found no relationship in cicada emergence.

Inactivation efficacy of a non-thermal atmospheric pressure plasma generator against Mycobacterium tuberculosis

( Noori Lee ),( Sanghee Park ),( Jiyeon Kim ),( Keyyoung Kim ),( Daeyeon Kim ) 대한결핵 및 호흡기학회 2018 대한결핵 및 호흡기학회 추계학술대회 초록집 Vol.126 No.-

Background: Tuberculosis is spreading from person to person through the air. When a person with infectious tuberculosis disease coughs or sneezes, tiny particles containing Mycobacterium tuberculosis are expelled into the air and remain suspended in the air for several hours. Therefore, it is important to control the transmission of M. tuberculosis through air. This study was conducted to determine the inactivation efficacy of the plasma generator against the M. tuberculosis. Methods: The attenuated M. tuberculosis H37Ra inoculated on the solid medium were placed in hospital wards and BL3 laboratory, and a plasma generator (Model TB-500, Shinyoung Airtech, Seongnam-si, Korea) was operated by time interval. The growth of M. tuberculosis was determined by plasma exposure time. Results: When M. tuberculosis was exposed to non-thermal plasma for 3, 6, 9, and 24 hours, the inhibition effects were 45-75%, 69-86%, 93-100%, and 100%, respectively. Thus, it was found that the inhibition effect of plasma generators against M. tuberculosis were proportional to the plasma exposure time. Conclusion: The non-thermal atmospheric pressure plasma generator may be applied as a promising technique for the prevention of M. tuberculosis infection in healthcare and other public facilities, if it is operated more than 9 hours. *This article has been accepted for publication on Korean J Healthc Assoc Infect Control Prev.

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Park, Sun-Young,Han, Noori,Kim, Sun-Young,Yoo, Mi-Young,Paik, Hyun-Dong,Lim, Sang-Dong Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

Streptococcus macedonicus LC743으로 제조된 모짜렐라 치즈의 면역증진 및 이화학적 특성

한누리 ( Noori Han ),박선영 ( Sun Young Park ),임상동 ( Sang Dong Lim ) 한국유가공기술과학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.4

본연구는원유로부터면역효능이우수한젖산균Streptococcus macedonicus LC743을 분리하였고, 이 균으로 제조한 모짜렐라 치즈와 상업균주로 제조한 모짜렐라 치즈에 대해 이화학적 특성을 비교시험하였다. S. macedonicus LC743을 이용한 치즈의 일반성분 결과, 수분 53.16%, 단백질 26.42%, 지방 20.52%였다. S. macedonicus LC743을 이용한 치즈의 질소화합물 중 수용성 질소는 0.384%, 비단백태질소 0.051%, 아미노태질소는 0.060 Nmg/g으로서 상업균주를 이용한 치즈에 비해 수용성 질소 및 아미노태질소의 함량은 적은 반면, 비단백태 질소 함량은 높았다. 각 치즈에 존재하는 유기산 분석 결과 상업균주로 제조한 치즈가 809.80 mg/mL로서 가장 많은 함량을 나타낸 반면, S. macedonicus LC743으로 제조한 치즈는 668.09 mg/mL로 가장 낮은 함량을 보였다. S. macedonicus LC743을 이용한 치즈의 총 아미노산은 Ctysteine을 제외하고는 모든 아미노산에서 상업균주를 이용한 치즈에 비해 높은 함량을 차지하였다. S. macedonicus LC743 균주로 제조된 모짜렐라 치즈는 상업용 스타터로 제조된 모짜렐라 치즈, 시중 제품 및 외국제품에 비해 면역분비능이 높은 것으로 나타났으며, S. macedonicus LC743 균주를 상업균주와 혼합하여도 면역활성능이 우수한 것으로 나타났다. The aim of this study was to evaluate physicochemical characteristics of the Mozzarella cheese produced by Streptococcus macedonicus LC743 with immunomodulating activity. The Mozzarella cheese produced by S. macedonicus LC743 has contents of water, protein and fat 53.16%, 53.16% and 20.52%, respectively. In case of nitrogen composition, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCASN), phosphotungstic acid soluble nitrogen (PTASN) has the value of 0.384%, 0.051% and 0.060 Nmg/g, respectively. Total amino acid of Mozzarella cheese produced by S. macedonicus LC743 has the higher contents of amino acid than Mozzarella cheese produced by commercial starter except for cysteine. The Mozzarella cheese has immunomodulating activity on IL-1α, TNF-α, NO with the value of >2,000 pg/mL, 743.38 pg/mL and 8.31 μM, respectively. The immunomodulating activity of Mozzarella cheese produced by S. macedonicus LC743 was higher than domestic of imported cheese.

Malignant and borderline phyllodes tumors of the breast: a multicenter study of 362 patients (KROG 16-08)

Choi, Noorie,Kim, Kyubo,Shin, Kyung Hwan,Kim, Yumi,Moon, Hyeong-Gon,Park, Won,Choi, Doo Ho,Kim, Su Ssan,Ahn, Seung Do,Kim, Tae Hyun,Chun, Mison,Kim, Yong Bae,Kim, Suzy,Choi, Byung Ock,Kim, Jin Hee Springer-Verlag 2018 Breast cancer research and treatment Vol.171 No.2

<i>Short communication:</i> Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters

Han, Noori,Park, Sun-Young,Kim, Sun-Young,Yoo, Mi-Young,Paik, Hyun-Dong,Lim, Sang-Dong Elsevier 2016 Journal of dairy science Vol.99 No.11

<P>This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24 h at 30, 35, and 40 degrees C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12 h at all temperatures, sharply increasing at 30 degrees C. In Lactobacillus paracasei LC431, BA was detected after 9 h at all temperatures, sharply increasing until 18 h and decreasing after 18 h at 30 and 35 degrees C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6 h to 15 h and decreased after 15 h at 40 degrees C. The BA during STB-01 and CHN-11 (1: 1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3 h at 35 and 40 degrees C, sharply increasing up to 12 h and decreasing after 15 h at 35 degrees C, and after 6 h, increasing up to 9 h at 30 degrees C. After 3 h, it steadily decreased at 40 degrees C. The highest amount of BA was found during the fermentation by R707 at 30 degrees C; 15 h with 12.46 mg/kg.</P>

Efficient Bone Marrow Transduction by Gene Transfer with Allogeneic Umbilical Cord Blood Serum and Plasma: An Implication for Clinical Trials

Moon, Noory,Yang, Seung-Jip,Park, Bo-Bae,Chung, Yun-Shin,Lee, Jong-Wook,Oh, Il-Hoan Mary Ann Liebert 2008 Human gene therapy Vol.19 No.7

<P>Low in vivo transduction efficiency and safety concerns have been hurdles for effective hematopoietic stem cell (HSC) gene therapy. Here, we investigate whether the safety and efficiency of retroviral gene transfer into HSCs can be improved by using human allogeneic umbilical cord blood (UCB)-derived supplements instead of fetal bovine serum (FBS). When CD34(+) cells were cultured ex vivo in UCB-derived serum (CBS) or plasma (CBP), comparable or higher maintenance of HSCs was observed than in FBS and serum-free substitution medium (SFM) as assessed by the frequency of positive engraftment and the level of engraftment in NOD/SCID mice after transplantation of cultured cells. CBS and CBP also exhibited higher level stabilization of retroviral particles than SFM during in vitro culture of retrovirus pseudotyped with gibbon ape leukemia virus or vesicular stomatitis virus glycoprotein. Retroviral gene transfer into CD34(+) cells performed with CBS or CBP resulted in increased gene transfer into CD34(+) cells and increased transduction of reconstituted bone marrow cells compared to transfers with SFM or FBS. The increased transduction of bone marrow cells was associated with a larger number of transduced progenitors in the recipient mice. Significant oligoclonality in the transduced progenitors, as determined by ligation-mediated polymerase chain reaction, suggested efficient retroviral targeting of multiple HSCs in the CBS- or CBP-supplemented media. Combined, our results show that allogeneic UCB-derived serum or plasma is a safe and easily accessible serum supplement that can support efficient retroviral gene transfer into HSCs for the clinical-grade manipulation of HSCs.</P>

CAE 해석에 기반 한 DOE 를 이용한 자동차 부품의 점 용접점 개수 최적화

최누리(Noori Choi),박정민(Jung-min Park),이병채(Byung-chai Lee) 대한기계학회 2005 대한기계학회 춘추학술대회 Vol.2005 No.11

A vehicle body usuallu has more than 4,000 spot weld point and reducing the number of those points greatly reduces production cost of a vehicle. We choose spot weld points that can be removed without decreasing of frequency of a component of vehicle body using DOE (design of experiment). Initial candidate points were chosen by sensitivity analysis and 2-level DOE with respect to frequency analysis was used to determine points that would be removed. We applied proposed methodology to the LCA (lower control arm) of a vehicle.

Streptococcus macedonicus LC743으로 제조된 모짜렐라 치즈의 물성학적, 전자현미경적 연구

한누리 ( Noori Han ),박선영 ( Sun Young Park ),임상동 ( Sang Dong Lim ) 한국유가공기술과학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.4

본 연구는 원유로부터 면역효능이 우수한 젖산균 Streptococcus macedonicus LC743을 분리하였고, 이 균으로 제조한 모짜렐라 치즈와 상업균주로 제조한 모짜렐라 치즈에 대해 물성학적 특성을 비교시험 하였다. S. macedonicus LC743을 이용한 절단 전 커드의 조직특성은 상업균주로 제조된 절단 전 커드보다 조직이 약한 반면, 상업균주와 S. macedonicus LC743 균주로 제조된 절단 전 커드보다 강하거나 비슷한 수준을 보였다. 치즈의 경우는 S. macedonicus LC743으로 제조된 치즈가 Hardness, Sprininess, Cohesiveniss, Gumminess, Chewiness에서, Fracturability는상업균주로제조한치즈에서, Adhesiveness는 상업균주와 S. macedonicus LC743으로 제조된 치즈에서 각각 높은 값을 나타내었다. 전자현미경 관찰에서 상업균주로 제조된 치즈는 표면이 거친 모습을 보인 반면, S. macedonicus LC743로 제조된 치즈는 케이신 마이셀이 작은 덩어리가 뭉쳐져 있어 작은 계곡을 형성하는 것을 볼 수 있었다. The aim of this study was to evaluate the electron microscopic and rheological properties of Mozzarella cheese manufactured using Streptococcus macedonicus LC743. The rheological properties of the pre-cut curd samples processed with S. macedonicus LC743 showed a weaker texture than those processed with a commercial starter, but showed a similar or stronger texture than those processed with mixed cultures (S. macedonicus LC743 plus the commercial starter). Cheese made with S. macedonicus LC743 showed higher values of hardness, springiness, cohesiveness, gumminess, and chewiness compared to those made with the commercial starter and mixed cultures. Scanning electron microscopy micrographs showed that the cheese manufactured with the commercial starter had a rough surface, whereas that manufactured with S. macedonicus LC743 had casein micelles that were agglomerated in small lumps and formed a small valley.