지대치 형성이 치수온도에 미치는 영향에 관한 실험적 연구

김병기,Kim, Byong-Ki 대한치과보철학회 1976 대한치과보철학회지 Vol.14 No.1

Pulpal temperature is changed in response for various conditions which were mechanical, thermal, chemical and biological stimuli. This study was performed to determine the pulpal temperature changes which were using air turbine with air-water coolant, water coolant, and conventional dental engine with water coolant and no coolant on 28 canine of dogs. In order to record pulpal temperature, pulp chamber was opened on the labiocervical area of canine. Thermocouple was inserted into pulp chamber and was fixed with filling material(dycal). Changes of pulpal temperature were recorded on the physiograph, which had been standardized temperature degree, through thermocouple to thermistor bridge and carrier preamplifier. The amount of experimental temperature change to that of control was interpreted in the pulpal cavity. The obtained results were as followings: 1. The mean normal temperature was 33.07 centigrade. 2. The temperature was decreased than normal pulpal temperature. It was 12.04 centigrade in reduction by air turbine with air-water coolant, 7.17 centigrade in reduction by air turbine with air coolant, 5.54 centigrade in reduction by conventional engine with water coolant, and 1.26 centigrade in reduction by conventional engine with no coolant. 3. The time for maximal temperature change was 53.3 seconds in reduction by air turbine with air-water coolant, 73.4 seconds in reduction by air turbine with air coolant, 50.9 seconds in reduction by conventional engine with water coolant, and 27.1 seconds in reduction by conventional engine with no coolant. 4.. After reduction was ceased, the recovery time to normal pulp temperature was 287.1 seconds in air turbine with air-water coolant, 189.0 seconds in air turbine with air coolant, 86.9 seconds in conventional engine with water coolant, and 52.9 seconds in conventional engine with no coolant respectively.

메탄에 의한 이산화탄소의 개질 반응에 관한 연구

김병기,양진섭,홍성수,이근대 ( Byong Ki Kim,Jin Sup Yang,Seong Soo Hang,Gun Dae Lee ) 한국공업화학회 1997 응용화학 Vol.1 No.1

A study on the reduction of carbon dioxide by methane has been carried out over supported nickel catalyst. We have also studied the effect of acidic and basic properties of the support on the activity. We have examined the effect of reaction condition, such as reaction temperature, residence time, partial pressure of reactants. Nickel metal introduced into natural zeolite showed the high catalytic activity in the reduction of carbon dioxide by methane at about 700℃. The activity strongly depended on the loaded nickel amount on the natural zeolite. The conversion of methane and carbon dioxide increased up to 13wt% nickel loading and then slightly decreased more than 13wt%. The deactivation of Ni loaded on natural zeolite proceeded very slowly compared that of basic supports.

도계( 屠鷄 )처리방법이 근육내 대사 및 육질에 미치는 영향

김병기,이유방 ( Byong Ki Kim,Yu Bang Lee ) 한국축산학회 1979 한국축산학회지 Vol.21 No.6

Both field investigations and laboratory analyses were conducted to evaluate the current status of preslaughter handling and slaughtering method of chicken at the conventional chicken retail stores in Seoul area, and to study the effect of such slaughtering method on postmortem muscle biochemistry and meat quality. The results obtained were as follows: 1) The average bleeding time was 66 sec with wide variations from 30 to 105 sec. In general, the total bleedout was not adequate as a result of relatively short bleeding time and improper bleeding methods. 2) The scalding temperature was generally too high and showed wide variations, the mean value and range being 76℃ and 65-85℃ respectively. The scalding time also showed wide variations from 10sec to 45sec with the mean value of 19sec. This means that no standard processing procedure was employed by local processors. 3) The number of aerobic plate count on carcass skin and cutting table surface was extremely high, as shown by 12,000 - 157,000 cells/sq ㎝ and 290,000 - 10,700,000 cells/ sq ㎝, respectively. Such a high contamination was attributed to unsanitary processing environment and inadequate handling of carcass. 4) Breast muscles from the market birds showed extremely low levels of ATP and glycogen, indicating the rapid breakdown of muscle energy sources possibly due to the preslaughter stress and improper slaughtering method. In contrast, control birds immobilized by electrical stunning and slaughtered by modern methods showed high initial energy levels immediately after slaughtering and subsequent slow depletion during aging. 5) The shear values of cooked breast meat were 3.5 ㎏/ sq ㎝ and 2.3 ㎏/sq ㎝ for the market birds and control birds, respectively. The conventional slaughtering method by local processors appeared to affect meat tenderness adversely.

세몰리나 첨가가 쌀국수의 품질특성에 미치는 영향

김병기 ( Byong Ki Kim ),박정은 ( Jung Eun Park ),주진윤 ( Gen Uine Zu ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.1

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite (“al dente”), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to 1.2℃) in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

Physical and Functional Properties of Several Extrusion - Texturized Oilseed Protein Products Containing Beef Muscle

김병기(Byong-Ki Kim) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.3

대표적 유지종자원료인 대두, 목화씨, 땅콩, 해바라기씨 탈지박에 지방을 제거한 후 건조시킨 쇠고기를 5~20%의 첨가함량범위로 섞어 가압사출방법을 이용하여 성형시킨 제품의 기능적 성질을 포함한 물리적 특성을 조사하였다. 가압사출이 가능한 원료의 수분 및 지방함량의 범위내에서 쇠고기 단백질의 첨가량을 늘리고 또 원료를 균일하게 혼합하기 위해 쇠고기의 지방을 혼합유기용매로 추출한 후 건조시켜 원료로서 사용하는 방법을 시도하였다. 식물성 및 동물성단백질을 동시에 가압사출시킨 제품의 팽창정도, 밀도, 조직특성, 수화능력, 색 등은 가압사출기의 작동이 원활하게 이루어지는 것으로 확인된 20%의 첨가범위 이내에서 동물성단백질의 첨가함량보다 유지종자품종에 따라 더 많은 영향을 받았다. The effect of defatted and dehydrated beef muscle on the physical properties of thermoplastically extruded defatted soybean, cottonseed, peanut and sunflower seed flours were investigated. To minimize the adverse effect of meat fat and to increase the mixing efficiency of the meat with defatted oilseed flours at a given moisture level, beef muscle was extracted with chloroform-ethanol(2 : 1) at 20℃ and air dried. The variety of oilseed flours used had greater effects on color, expansion, bulk density, water absorption rate and textural strength of the extrudate than did the added level of defatted, dehydrated beef muscle (0 to 20% on a dry weight basis).

IPv6 환경으로의 전이를 위한 DSTM에서의 DHCPv6 Server 개발

김병기(Byong-Ki kim),이상헌(Sang-Heon Lee),곽광훈(Gwang-Hoon Kwark),신동렬(Dong-Ryeol Shin) 한국통신학회 2001 한국통신학회 학술대회논문집 Vol.2001 No.11

비계량 태양광을 고려한 제주도 전력부하 예측

김현구(Hyun-Goo Kim),김창기(Chang Ki Kim),김진영(Jin-Young Kim),오명찬(Myeongchan Oh),김병기(Byong-Ki Kim) 한국태양에너지학회 2023 한국태양에너지학회 학술대회논문집 Vol.2023 No.4

Carman`s 반달사인을 보인 조기위암

정수교,박용휘,김병기 ( Soo Kyo Chung,Yong Whee Bahk,Byong Ki Kim ) 대한소화기학회 1989 대한소화기학회지 Vol.21 No.1

당 알코올을 첨가한 저열량 Single Origin Bean-to-Bar 다크 초콜릿의 품질특성

김소영 ( So Young Kim ),주진윤 ( Genuine Zu ),김병기 ( Byong Ki Kim ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3

Some sugar alcohol sweeteners such as maltitol, sorbitol, and xylitol were tested as a sucrose substitute in a lowcalorie dark chocolate. The Arriba cacao bean, grown in Ecuador, was adapted to cope with a single origin beanto- bar chocolate. The cocoa mass was prepared by roasting (160℃, 20 min), dehulling, and grinding of the bean. The chocolate paste containing all the ingredients was conched at 45℃ for 36 h and was tempered at 27°℃. The functional nutrients including total polyphenol (1,100 mg%), total flavonoid(17 mg%), and crude fiber (9.89%) were identified from the chocolates. The water activities of the chocolates ranged from 0.23 to 0.26. Xylitol and sorbitol raised the spreadability of the chocolate pastes along with a lowered consistency. The appearance of pisiform fat globules appeared on the surface of the chocolate and became less frequent with added maltitol. Particle size of the chocolate ranged from 7.86 μm (maltitol) to 12.89 μm (sorbitol), predicting smooth mouthfeel in the products. The melting points (about 30℃) and bloom resistance of the chocolates were less affected by the kind of sweeteners used. Demolding properties of the solid chocolate were improved by adding maltitol or sorbitol sweeteners. Sensorial acceptability of the chocolate sweetened with xylitol, which was comparable to that of sucrose, was the highest.

고구마가루 첨가가 백설기의 품질특성에 미치는 영향

이지현 ( Ji Hyun Lee ),김병기 ( Byong Ki Kim ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25oC for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased ΔH values. Increases in T(i) and T(p) values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20oC as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25oC for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.