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420J1 마르텐사이트계 스네인리스강의 오스테나이트화 조곤이 기계적 성질에 미치는 영향
김영주,주동원,박성훈,김기돈,성장현 ( Y . J . Kim,D . W . Joo,S . H . Park,G . D . Kim,J . H . Sung ) 한국열처리공학회 1994 熱處理工學會誌 Vol.7 No.1
To investigate the effect of austenitizing tempratures on the mechanical properties and corrosion resistance of 0.19%C-13.6%Cr martensitic stainless steel, the changes in martensitic trasformation temperatures, mechanical properties and anodic polarization curve were examined after changing the sustenitizing temperatures and tempering temperatures. On increasing heating rate at the same austenitizing temperatures, A_s, A_r and M_s increased. And the M_s temperature showed to be decreased with increasing austenitizing temperature. With increasing tempering temperature up to 500℃, strength, hardness and impact value were not changed remarkably, on the other hand the tensile strength and hardness decreased and impact value increased after tempering above 550℃ owing to the M_(23)C_6 carbide precipitation. The abrupt decrease in elongation at the tempering temperture of 500℃ proved to the precipitation of M_7C₃carbide. The effect of austenitizing temperature on the mechanical properties of the tempered specimen showed to be decreased in impact value and elongation at the austenitizing temperature of 1150℃. At low tempering temperatures the corrosion resistance of the tempered specimen was not changed obviously with increasing tempering temperature. On the other hand, the resistance decreased above the tempering temperature of 600℃ due to the precipitation of M_(23)C_6 carbides. The corrosion resistance showed to be improved with increasing the austenitizing temperature owing to the dissolution of carbides.
저지방 기능성 발효소시지의 제조를 위한 복합 유산균주의 이용
김영주,이홍철,박성용,박선영,오세종,진구복,Kim, Young-J.,Lee, Hong-C.,Park, Sung-Y.,Park, Sun-Y.,Oh, Se-Jong,Chin, Koo-B. 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1
본 연구는 지방을 비교적 많이 함유하는 발효소시지의 지방을 감소시키기 위해 대두단백질을 지방대체제로 이용하여 발효소시지를 제조하였으며, starter culture로는 상업화된 유산균주인 LK30 plus 균주를 대조구로 하여 콜레스테롤 저하와 항고혈압활성 및 S. aureus에 대한 항균력을 갖는 기능성 유산균주를 복합 starter culture로 접종하여 숙성기간동안 제품의 이화학적, 조직학적, 미생물적 특성과 콜레스테롤 저하 및 항고혈압 활성과 S. aureus의 균수의 변화를 통해 항균활성을 평가하였다. 지방을 첨가하지 않는 저지방 발효소시지는 기존의 고지방 발효소시지에 비해 약 90% 이상의 지방을 감소시켰고, 숙성시간을 약 7-14일 정도 단축시킬 수 있었나, 저지방 발효소시지에서 나타나는 지나친 감량에 의한 외관의 주름 및 경도의 증가가 나타났다. 발효소시지들의 일반성분 검사 결과, 숙성시간이 경과됨에 따라 수분은 감소하는데 반해, 지방과 단백질의 함량은 상대적으로 증가하였으며, 제품의 pH는 발효기간 동안 감소되어졌다가 숙성기간동안 유지되는 경향을 보였다. 또한, 숙성 중 명도는 감소하고, 전단력과 무게감량은 증가하는 경향을 보였다. 콜레스테롤 저하와 항고혈압 활성 및 S. aureus에 대한 항균활성과 같은 기능성은 발효소시지내에서는 뚜렷한 효과를 보이지 않았다. '따라서 저지방 발효소시지에서 나타나는 과다한 주름을 방지하기 위하여 일정함량의 지방첨가와 probiotic 유산균 주가 함유하는 기능성이 발효 육제품에도 나타날 수 있도록 하는 보다 심도 있는 연구가 필요할 것으로 판단된다.
김영주 ( Y J Kim ),박종래 ( J L Park ) 한국축산학회 1972 한국축산학회지 Vol.14 No.3
A comparative study was made on the chemical composition, protein fraction, energy content and feeding value of commercial modified milk powder from different makers. The result was as follows. (1) The chemical components and the protein fractions of all commercial powder milks were similar to bovine milk protein, but serumalbumine and immunoglobulin were not appeared in powder milk. Powder milk which was produced our laboratory have another protein fraction which is formed by rennet. (2) The quantities of amino acid components of all powder milks were similar to non-fat dry milk and cow`s milk, but differed from human milk in aspartic acid, glutamic acid, glycine, alanine, tyrosine.
김영주 ( Y J Kim ),박종래 ( J L Park ) 한국축산학회 1971 한국축산학회지 Vol.13 No.3
This test was conducted to detect soy bean milk in cow`s milk. To detect soy milk, it`s protein was compared with cow`s milk protein by polyacrylamide gel electrophoresis (PH 8.6, Tris buffer). Differences of those proteins are summarized as follows. 1. Cow`s milk appears to be 6 protein bands, and soy milk 9 bands. 2. Electrophoretic mobility of globulin in soy milk is higher than k-casein, but lower than γ-casein, it`s quantity is very much. In case of admixture milk (soy milk in cow`s milk), 1. We can see a protein band which has higher mobility than k-casein, but lower than γ-casein in 2% (w/v) of soy milk in cow`s milk. 2. We can see another mobility protein band in admixture milk.
김영주 ( Y J Kim ),박종래 ( J L Park ) 한국축산학회 1971 한국축산학회지 Vol.13 No.3
This experiment was conducted to indentify all fractions of acid casein by electrophoresis in 20%(w/v) polyacrylamide gel(PH 8.6, Tris-buffer). Casein was coagulated in PH 4.6 with 1N-HCl sol. All fractions of acidified casein contained α_s-casein, β-casein, γ-casein, & κ-casein. The result obtained are summarized as follows. 1. α_s-casein appears to be contaminated with traces of β-casein and κ-casein. 2. β-casein appears to be contaminated with traces of serum protein, 3. γ-casein & κ-casein appears very little. Electrophoretic mobility. 1. α_s-casein is the highest mobility. 2. β-casein is lower mobility than α_s-casein, but higher than γ-casein. 3. γ-casein is lower mobility than β-casein, but higher than κ-casein. 4. κ-casein is the lowest mobility of all acid casein fractions.
김영주(Y J KIM),최진희(Jinee Choi),권용래(Y R Kwon) 한국정보과학회 1989 한국정보과학회 학술발표논문집 Vol.16 No.1
본 논문에서는 구조 지향적 에디터를 사용하여 프로그램을 작성하는 환경에서의 효율적인 타입 검사기를 개발하였다. Attribute grammar에 기초한 이 타입 검사기는 심볼의 선언 부분과 사용 부분 사이에 링크를 사용함으로써 대화식 환경에서 중요한 효율성을 개선하였으며, 심볼 테이블의 구조를 심볼의 선언과 사용 사이에서 나타날 수 있는 anomaly에 관한 정보를 제공할 수 있도록 재구성하였다.
김영주 ( Y J Kim ) 한국축산학회 1967 한국축산학회지 Vol.9 No.1
Potassittmdichromate solutions were used for the preserving milk samples as the preservatives being -0.535℃., -535℃. (Neutralized) and -0.460℃. of freezing point, acidity and surviving bacteria in the samples were observed. All if these three different Potassiumdicromate solutions had effect to rise on acidity of samples by which even the solution was neutralized. Milk samples Creates with Solution B couldn`t be preserved over 2 days, but other two (Solution A and Solution C) which were treated with more than 4 ㎖. of level had constantly kept the freezing Point depression and acidity of milk samples through the 4 days period. The samples, however, treated with 4 ㎖. of Solution A to 100 ㎖. of samples were increased more than 0.006℃. on the freezing point depression of fresh milk while the milk samples treated with 4 ㎖. of Solution C were depressed as same as fresh milk. The samples which contained water at the rate of 0%. 1%, 3%, 5%, and 10% by weight reserved with 4 ㎖. of Solution C at the same conditions and added water were calculated by AOAC formula for the detection of water in milk. According to increase of water, milk samples were appeared highei number of freezing point then that of untreated preservative solution. However, errors of the calculated water percent in milk samples preserved with 4 ㎖. of Solution C appeared to be not greater than 1 percent from a comparison of results with the same rate of added water.