http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Synthesis and Applications of Dicationic Iodide Materials for Dye-Sensitized Solar Cells
Nam, Heejin,Ko, Yohan,Kunnan, Sakeerali C.,Choi, Nam-Soon,Jun, Yongseok The Korean Electrochemical Society 2019 Journal of electrochemical science and technology Vol.10 No.2
Dye-sensitized solar cells (DSSCs) have been receiving growing attentions as a potential alternative to order photovoltaic devices due to their high efficiency and low manufacturing cost. DSSCs are composed of a photosensitizing dye adsorbed on a mesoporous film of nanocrystalline $TiO_2$ as a photoelectrode, an electrolyte containing triiodide/iodide redox couple, and a platinized counter electrode. To improve photovoltaic properties of DSSCs, new dicationic salts based on ionic liquids were synthesized. Quite comparable efficiencies were obtained from electrolytes with new dicationic iodide salts. The best cell performance of 7.96% was obtained with dicationic salt of PBDMIDI.
( Yohan Nam ),( Seokmin Yoon ),( Jihye Baek ),( Jong-hwa Kim ),( Miri Park ),( Kwangwoo Hwang ),( Wonyong Kim ) 한국미생물 · 생명공학회 2022 Journal of microbiology and biotechnology Vol.32 No.3
The incidence of stress-related type 2 diabetes (stress-T2D), which is aggravated by physiological stress, is increasing annually. The effects of Lactobacillus, a key component of probiotics, have been widely studied in diabetes; however, studies on the effects of postbiotics are still limited. Here, we aimed to examine the mechanism through which heat-killed Lactiplantibacillus plantarum LRCC5314 (HK-LRCC5314) alleviates stress-T2D in a cold-induced stress-T2D C57BL/6 mouse model. HK-LRCC5314 markedly decreased body weight gain, adipose tissue (neck, subcutaneous, and epididymal) weight, and fasting glucose levels. In the adipose tissue, mRNA expression levels of stress-T2D associated factors (NPY, Y2R, GLUT4, adiponectin, and leptin) and pro-inflammatory factors (TNF-α, IL-6, and CCL-2) were also altered. Furthermore, HK-LRCC5314 increased the abundance of Barnesiella, Alistipes, and butyrate-producing bacteria, including Akkermansia, in feces and decreased the abundance of Ruminococcus, Dorea, and Clostridium. Thus, these findings suggest that HK-LRCC5314 exerts protective effects against stress-T2D via gut microbiome modulation, suggesting its potential as a supplement for managing stress-T2D.
사료의 안전성 확보를 위한 Aspergillus속 곰팡이의 생육에 대한 감마선 조사 효과
남보람(Bo-Ram Nam),김경열(Kyeongyeol Kim),류희정(Hee-Jeong Ryu),남민지(Minji Nam),심원보(Won-Bo Shim),윤요한(Yohan Yoon),김재훈(Jae-Hun Kim),이주운(Ju-Woon Lee),변명우(Myung-Woo Byun),정덕화(Duck-Hwa Chung) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.3
사료의 생산환경과 저장상태에 따라 곰팡이가 곡류 및 사료에 오염될 가능성이 높으므로 사료에 대한 곰팡이 및 독소의 관리가 요구되고 있는 실정이다. 따라서 본 연구는 안전한 사료 생산을 위해 감마선을 이용하여 사료의 품질에 중요한 영향을 미치는 곰팡이와 곰팡이독소 제어에 대한 연구를 수행하였다. 먼저, 곰팡이포자현탁액에 감마선을 조사했을 경우 곰팡이의 생육과 곰팡이독소 생성능은 5 kGy 이상의 선량에서 제어되었으며, 사료속 곰팡이에 대한 감마선 감수성 확인은 0과 1 kGy 조사에서는 5.5-6.6 log CFU/g, 1.6-2.9 log CFU/g으로 감마선량 증가에 따라 곰팡이 수가 감소하였고 3 kGy 이상의 조사선량에서는 곰팡이가 생육하지 않았다. 그러나 AFB₁은 고선량(10 kGy)의 조사에서도 완전한 제거가 되지 않아 곰팡이독소의 제어를 위해서는 좀 더 높은 감마선량이 필요하므로 곰팡이독소의 제어보다는 곰팡이의 생육을 억제하는 것이 동물사료의 안전성을 확보하는데 효율적인 것으로 판단되었다. 결론적으로 사료 속에 AFB₁을 오염시킬 가능성이 있는 Aspergillus속 곰팡이는 5 kGy 이상의 감마선 조사로 효과적으로 제어할 수 있었으며, 사료의 안전성 확보를 위해서는 AFB₁ 생성 곰팡이뿐만 아니라, 주요 곰팡이독소인 ochratoxin A, zearalenone 등과 같은 독소생성 곰팡이의 생육억제를 위한 감마선 조사에 관한 연구와 사료업체의 적용 가능성에 관한 연구도 지속적으로 수행되어야 할 것으로 생각된다. Aspergillus spp. is widely spread in the world on feeds and foods. They have been known to produce aflatoxins, which are mutagenic and carcinogenic to humans. The objective of this study was to determine the optimum gamma-irradiation dose for controling the growth of Aspergillus spp. to ensure safety of feeds. Four species fungal spore (10? spore/㎖) exposed to 0, 1, 3, 5, 7 and 10 kGy of gamma radiation were inhibited in their growth and AFB₁ productivity by ≥5 kGy. Meantime, the growth of fungal inoculated on feeds was inhibited at ≥3 kGy. However, AFB₁ presented in aqueous solution was not be inactivated completely by ≤10 kGy irradiation. These results indicate that Aspergillus spp. on feeds could be controlled by 5 kGy gamma-irradiation but detoxification of AFB1 demands a higher dose of gamma-irradiation (≥10 kGy).
Yohan Yoon,Gyeongyeol Kim,Minji Nam,Won-Bo Shim,Eunkyoung Seo,Jae-Hun Kim,Ju-Woon Lee,Myung-Woo Byun,Duck-Hwa Chung 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1
This study evaluated glucose effect on Listeria monocytogenes survival under gamma irradiation and NaCl stress. L. monocytogenes in phosphate buffered saline (PBS) plus glucose (0-4%) was treated with gamma irradiation (0-0.5 kGy), and the samples were then exposed to NaCl (0-9%) in tryptic soy agar plus 0.6% yeast extract. D₁? and t₃D values were determined, and a model for prediction of D₁? values was developed. Cell counts of L. monocytogenes reduced as irradiation dose increased, and L. monocytogenes in PBS (no glucose) was more sensitive to irradiation and NaCl compared to those in PBS (2 or 4% glucose). D₁? values were 0.07-0.1, 0.12-0.16, and 0.13-0.15 kGy for 0, 2, and 4% glucose, respectively. The t₃D values were 0.22-0.3 (0% glucose), 0.35-0.48 (2% glucose), and 0.40-0.44 (4% glucose). A model performance was acceptable. These results indicate that glucose in foods would increase the resistance of L. monocytogenes to gamma irradiation and NaCl stress.
Yohan Yoon,Won Jun Cho,박진규,Jae-Nam Park,Beom-Seok Song,Jae-Hun Kim,Myung-Woo Byun,Cheon-Jei Kim,Arun K Sharma,Ju-Woon Lee 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5
This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at 35oC for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (≥15 kGy) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different (p≥0.05) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at 35oC, regardless of irradiation dose. In the VBN analysis, there was no difference (p≥0.05) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences (p≥0.05) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi. This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at 35oC for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (≥15 kGy) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different (p≥0.05) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at 35oC, regardless of irradiation dose. In the VBN analysis, there was no difference (p≥0.05) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences (p≥0.05) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.
라요한(Yohan La),최한순(Hansoon Choi),윤태준(Taejoon Yoon),김현건(Hyungun Kim),남윤수(Yoonsu Nam) 대한기계학회 2011 대한기계학회 춘추학술대회 Vol.2011 No.5
This paper is about real-time simulation of wind turbine. Wind turbine is controlled using GH Bladed Hardware Test Module and External control. First, this paper explains that default configuration of Hardware interface. Next, mention about Preparation and Concepts for driving Bladed Hardware Test. The control system consists of torque control and pitch control. I/O port between Bladed Hardware Test and external control connection to the controls. Finally, some simulation results for external control control to a MW wind turbine are discussed in this paper.