일반논문-유과도로제도의 법적구조 및 개정유과도로법의 주요내용에 관한 고찰

박신 한국토지공법학회 2001 土地公法硏究 Vol.14 No.-

Direct Headspace Sampling 방법을 이용한 당근의 휘발성 Terpenoids 분석에 관한 연구

박신,박용,류장발,박상규 ( Shin Park,Yong Park,Jang Bal Ryu,Sang Gyu Park ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.6

Volatile terpenoids of carrots were measured by the direct headspace sampling method(DHS) with gas chromatography as a study for the breeding of high quality carrots. Using this method, 7 terpenoids such as α-pinene, β-pinene, β-myrcene, α-terpinene, limonene, γ-terpinene, and terpinolene were clearly separated. However α-phellandrene was not clearly separated from β-myrcene. In addition to this, higher boiling point compounds such as terpinen-4-ol, bornyl acetate, and α-bisbolol were not found. The coefficients of determination(r²) for the 7 terpenoids were higher than 0.99 and the standard curves were highly significant. Four replicated samples using this method demonstrated great reproducibility; the coefficidnt of variation (C.V.) for α-pinene, β-pinene, β-myrcene, limonene, γ-terpinene, terpinolene, and total terpenoids were 6.8, 6.8, 8.4, 7.1, 3.8, 10.1, 7.1%. Sixty five carrot cultivars breeded worldwide were evaluated for the 7 terpenoids and total terpenoids; the range for α-pinene, β-pinene, β-myrcene, α-terpinene, limonene, γ-terpinene, terpinolene, and total terpenoids were 0.28∼2.48 ppm, 0.35∼1.87 ppm, 0.56∼1.51 ppm, 0 ppm, 0.59∼1.84 ppm, 0.87∼3.33 ppm, 5.15∼35.81 ppm, and 9.07∼42.30 ppm, respectively. Big differences in each terpenoid and total terpenoids were found among cultivars. On the total terpenoids of the 65 cultivars, 5 cultivars(7.7%) contained less than 10 ppm, 15 cultivars (23.1%) 10∼11.99 ppm, 14 cultivars(21.5%) 12∼13.99 ppm, 9 cultivars(13.8%) 14∼15.99 ppm, 10 cultivars(15.4%) 16∼17.99 ppm, 4 cultivars(6.2%) 18w19.99 ppm, 5 cultivars(7.7%) 20∼29.99 ppm, and 3 cultivars(4.6%) were higher than 30 ppm. Generally, cultivars developed in Japan contained less total terpenoids than cultivars developed in Europe and America.

서중(暑中) 환경에서 현장 콘크리트 시험을 통한 양생 품질관리 방안

박신,Park, Shin 한국건설관리학회 2006 건설관리 : 한국건설관리학회 학회지 Vol.7 No.2

건축물이 대형화, 고층화되는 현 상황에서는 재건축의 효용성이 감소되므로 구조물의 수명연장을 위한 콘크리트 품질관리의 체계적인 연구가 필요하다. 콘크리트는 시멘트의 수화 반응에 의해 강도가 발휘되며 온도에 따른 품질변화가 매우 큰 재료로서 한중과 서중 같은 시공환경에서 품질문제가 많이 유발된다. 특히 서중환경에 대해서는 콘크리트 표준시방서와 현장별 특기시방서 및 시공계획서 등으로 현장을 관리하고 있으나, 이에 대한규정이 명확하지 않아 현장별로 뚜렷한 기준 없이 임의로 시공되어 품질이 일정하지 않고 각종 하자가 발생하는 실정이다. 이에 서중 환경이 콘크리트의 시공환경과 어떤 관련성이 있는지에 대해 전국 8개 대도시의 기상자료를 중심으로 적용기간과 일수를 조사하고 분석한 결과 대구가 가장 긴 지역으로 판명되었다. 따라서 이 지역의 콘크리트 양생공정에 대한 현장 품질관리 실태를 조사하여 품질관리상 문제점을 파악하고, 그 해결방안이 될 기초 자료를 도출하였다. 또한, 서중 콘크리트 시공에 있어 현장별로 상이하게 적용되고 있는 양생공정의 품질관리 기준을 통합하여 균일한 품질 확보와 하자발생을 줄이기 위해 현장에서 가장 시급히 보완되어야 할 부분에 대한 현장시험과 품질관리 항목의 분석을 통하여 서중 환경시 양생공정의 시공지침과 시공계획서 작성에 필요한 콘크리트 품질관리에 관하여 연구한 논문이다. It is required to study systematical on the concrete quality management to extend structure life because rebuilding effect is reducing under present condition of large sized and high stories structure. Concrete, which shows its intensity by hydrating action and a big change in quality according to hot weather and temperature, produces a lot of quality problem under hot and cold weather. Because of each specification and construction plan which does not have basic standard on site, concrete's quality is irregular and makes some defect. As a result, Dae-gu is fumed out to be the longest area after investigating application period and days focused on 8 cities weather information about t relationship between hot weather circumstance and construction environment. Therefore, we first surveyed the curing construction processing in the region and found out the problem of quality management. Then figure out the way of solution. Moreover, we integrated curing quality management, which is applied differently to each site, to have equal quality and to reduce defect from construction site. And then, based on various test of construction condition and analysis of quality management item, we suggest effective concrete quality management to make curing construction standard guide and plan under hot weather.

당근 가공시 열처리 조건에 따른 휘발성 Terpenoids 함량 비교

박신,Park, Sin 한국생명과학회 2002 생명과학회지 Vol.12 No.5

당근의 열처리 조건에 따른 휘발성 terpenoids 함량의 변화를 조사하였는데, 열처리 온도가 높을수록 휘발성 terpenoids가 많이 감소하였으며, 열처리 시간에 따른 휘발성 terpenoids는 $\alpha$-pinene 및 total terpenoids의 경우 최초 30분 동안 급속히 감속하였으며, 그 후 시간이 지남에 따라 감소율이 낮아지는 경향을 보였다 당근주스의 살균 온도별, 시간별 휘발성 terpenoids의 변화를 조사한 결과, 살균온도가 높을수록 휘발성 terpenoids 함량이 빠른 속도로 감소함을 보여주고 있으며, 살균시간에 따른 휘발성 terpenoids의 함량은 최초 20분간 급속히 감소하다가 이후에는 완만하게 감소하였다. Total terpenoids의 경우 10$0^{\circ}C$에서 20분간 살균했을 시 6$0^{\circ}C$ 및 8$0^{\circ}C$에서 60분간 살균했을 시 보다 더 많이 감소하였는데, 당근주스의 휘발성terpenoids 함량을 줄이기 위해서는 고온단시간 살균이 저온장시간 살균보다 더 유리하다는 것을 알 수 있었다. Changes in the content of volatile terpenoids were investigated with heat-treated carrot. As heat treatment temperature became higher, the amount of volatile terpenoids decreased significantly. According to heat-treatment period, the volatile terpenoids, a-pinene and total terpenoids, decreased drastically during the initial 30-minutes of heat treatment but the rate of decrease slowed down afterwards. When changes in the content of volatile terpenoids in carrot juice were investigated according to sterilization temperature and period, the content decreased quickly with higher sterilization temperature. According to sterilization period, the content of volatile terpenoids decreased drastically during the initial 20-minutes of sterilization but decreased gradually afterwards. The amount of total terpenoids decreased more when sterilization was done at 10$0^{\circ}C$ for 20 minutes compared to sterilization at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 60 min. In order to reduce the amount of volatile terpenoids in carrot juice, sterilization at high temperature for a short period of time would be more effective compared with sterilization at low temperature for a long period of time.

수확 후 저장환경에 따른 수박줄기의 생리변화

박신,강선철 한국환경농학회 2005 한국환경농학회지 Vol.24 No.1

저장환경에 따른 수박줄기의 변화를 조사하기 위해 수박을 수확한 후 저장온도를 7℃ 저온, 18℃ 실온, 30℃ 상온으로 하여 수박줄기의 시듦 현상을 조사하였다. 저장온도를 30℃의 상온으로 한 경우 수확 7일 이후, 18℃로 한 경우에는 수확 15일 이후, 그리고 7℃의 저온으로 한 경우에는 수확 19일 이후. 완전히 시들었는데, 수박의 저장온도를 7℃의 저온으로 하였을 경우 수박줄기의 시듦 현상이 현저히 지연되었다. 저장온도에 따른 수박줄기의 수분함량도 비슷한 결과였는데, 저장온도를 30℃의 상온으로 한 결과, 수확 7일째에 수분함량이 21.1로 감소하였다. 반면 저장온도를 7℃의 저온으로 할 경우 수분함량이 완만하게 감소하였는데 수확 19일째 71.2%를 나타내었다. 상온에서 수박줄기의 시듦 현상을 지연시킬 수 있는 방안을 강구하고자 수박줄기에 몇 가지 처리를 하였는데, 수박줄기에 아무 처리를 하지 않은 대조구의 경우 수확 9일 이후에 완친히 시들었으며, 바셀린을 처리한 경우 수확 15일후, 대두유와 밀가루의 혼합제를 처리한 경우 수확 12일후 완전히 시들었는데, 대조구에 비해 3~6일 정도 시듦 현상을 지연시키는 초과는 있었으나 외관이 좋지 못하였다. 반면 접착 라벨지의 경우 대조구에 비해 약 3일 정도 시듦 현상을 지연시키는 효과가 있었으며, 접착 라벨지의 포장 효과로 인해 외관이 좋아지는 장점도 있어 상품성을 증대시키는 효과를 가져 왔다. In order to increase the storage stability of watermelon stalk, storage environments such as temperature and other treatments such as vaseline, mixture of soybean oil and wheat flour, and coated paper label were tested separately after harvesting. At different storage temperatures (7, 18 and 30℃) shelf-life of stalk was inversely proportional to temperature. The results showed that during storage at 30℃ they were completely wilted in 7 days, at 18℃ in 15 days and at 7℃ in 19 days. Our data also showed that stability of watermelon stalk depending on temperature was very closely correlated with water content of watermelon stalk; during storage at 30℃ the water content of watermelon stalk was decreased to 21.1% in 7 days, whereas at 7℃ the water content was decreased gradually to 71.2% for 19 days of storage. In order to reduce the physiological changes in watermelon stalk at 30℃, following treatments such as vaseline, mixture of soybean oil and wheat flour, and coated paper label were tested. As a result, watermelon stalk without any treatment was completely wilted in 9 days, while stalks treated with vaseline and mixture of soybean oil with wheat flour were wilted in 15 and 12 days, respectively. The wilt delay was noted in the watermelon stalk for 3~6 days during both treatments but the outward quality was found detracted, whereas when treated with coated paper label, the wilt of stalk was delayed for 3 days along with the improvement in the outward quality. Therefore this data indicate that the treatment of coated paper label during storage at 30℃ can be considered as a potent method for maintaining the physiology of watermelon stalk.

CM도입에 따른 국내 감리제도 개선방안에 관한 연구

박신,김진호 대한건축학회지회연합회 2000 대한건축학회연합논문집 Vol.2 No.3

도로의 개설로 인한 손실보상의 현황과 과제 : 잔여지 보상을 중심으로

박신 한국토지보상법연구회 2013 土地補償法硏究 Vol.13 No.-

국내 경제위기 이후 건설 공기지연에 따른 지역 건설업계의 대응방안

박신,홍성욱,안용선 대한건축학회지회연합회 2002 대한건축학회연합논문집 Vol.4 No.3

서중(暑中)환경 매스콘크리트의 모의실험 분석을 통한 품질관리 방안

박신,안용선 대한건축학회지회연합회 2003 대한건축학회연합논문집 Vol.5 No.3

畜肉소세지에 있어서 補助蛋白이 保水力 및 乳化力에 미치는 效果에 關한 硏究

박신,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-

The most important quality factors for meat sausage are water holding and fat emulsification capacity to improve stability of quality and yield. This studies were accomplished to search ingredients and procedure how to increase the water holding and fat emulsification capacity. Experiments about the effects of added protein, phosphate and salt content on the water holding and fat emulsification capacity were conducted. The water holding capacity sequence of added protein was as follows: Egg Albumin>ISP>Gluten=Lacto Albumin>Casein. The fat emulsification capacity sequence of added protein was as follows: Casein>ISP>Gluten>Lacto Albumin>Egg Albumin. The water holding capacity of sausage increased until phosphate content reached to 0.4%, however, water holding capacity did not increase when phosphate content exceeded 0.4%. The water holding and fat emulsification capacity increased until salt content increased to 3%, however, tended to decrease when salt content exceeded 3%. Moreover, sausage tasted salty when salt content exceeded 2%. The conclusion of this studies were summarized as follows: 1. Egg Albumin was mainly effective for water holding capacity. 2. Casein was mainly effective for fat emulsification capacity. 3. Lacto Albumin was not effective for water holding and fat emulsification capacity. However, it was very effective for the improvement of texture such as tenderness and elasticity.