지방자치제 실시에 따른 자치제 경찰제도의 수용방안에 관한 연구

安弘道 건국대학교 행정대학원 1991 建國大學校 行政大學院 硏究論叢 Vol.19 No.-

Evaluation of the Horizontal Emitting Dipole Orientation of TADFs to Optimize the Efficiency of TADF-OLEDs

신윤섭,이정환,안홍은,백승현 한국고분자학회 2021 한국고분자학회 학술대회 연구논문 초록집 Vol.46 No.2

Thermally activated delayed fluorescences (TADF) are attracting as a next-generation emitting materials with advantages such as 100% internal quantum efficiency and reduced material cost. TADFs are essential to increase the horizontal emitting dipole (HED) orientation in the host film for development of high-performance TADF-OLEDs. It has beem reported that high horizontally oriented emitters with respect to the substrate are preferred for OLED with the high external quantum efficiency (EQE) by reducing optical losses compared to high vertically oriented emitters. First of all, we introduced a measurement system that can accurately estimate the horizontal dipole ratio (HDR) of emitters. Using the measurement system, we evaluated the horizontal orientation of green and yellow TADFs doped 5 wt% in the host film. Given the values, we finally evaluated the maximum achievable EQEs of TADF-OLEDs and gave guidances on how to optimize the efficiency of TADF-OLEDs.

차조기 추출액이 vinaigrette dressing의 저장 중 품질에 미치는 영향

안홍(Hong Ahn) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

This study investigates the effects of chajogi (perilla frutescens) extracts on quality of vinaigrette dressing during storage. Vinaigrette dressing(VD) samples prepared with chajogi(perilla frutescens) extracts were divided into control(0% chajogi extracts) and the groups added chajogi extracts. VD samples prepared with chajogi extracts were divided into T1(VD with 0.4% chajogi extracts), T2(VD with 0.8% chajogi extracts) and T3(VD with 1.2% chajogi extracts). The pH values during storage at 25 and 50℃ for 120 days in all samples ranged from 2.38 to 2.83 and form 3.21 to 3.36, respectively. As for total acidity, it decreased in all samples during storage while there wasn`t significant difference in the samples of different storage temperature(25 and 50℃). L(lightness) value scores of all samples added with chajogi extracts during storage went higher and a(redness) and b(yellowness) value scores became lower. Escerichia coli forms were not detected in all samples. Antioxidant capacity by peroxide value of T1, T2 and T3 sample showed higher than that of the control sample. Crude Fat contents of the control sample during storage at 25℃ were the highest as compared to those of the other samples.

차조기(紫蘇葉) 채취시기별 유호성분 함량의 변화

안홍 ( Hong Ahn ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2006 한국식품저장유통학회지 Vol.13 No.6

본 연구는 각종 기능성을 함유하고 있는 차조기의 소비 증대와 부가가치 증대를 위하여 채취 시기별 차조기의 성분변화를 조사하였다. 수확 시기는 2005년7월14일에서 2005년9월2일 까지 총 4회(I,II,III,IV)로 나누어 일반성분, 중금속, 무기질, 아미노산, perillaldehyde, anthocyanin 성분을 분석하였다. 환원당의 함량은 수확시기에 따라 계속 증가하였으나 조단백질, 조지질, 총 아미노산 함량은 III차(8월 15일) 채취시기 이후 급격히 감소하였다. 중금속(As, Pb, Cd, Hg)은 모든 처리구에서 감지되지 않았다. 무기질은 Zn, Fe, Mg는 III차 수확시기 이후 감소하였으나, Ca, K, P 함량은 수확시기에 따라 큰 차이를 나타내지 않았다. Perilladehyde는 I차 0.36% II차 0.42%, III차 0.45%, IV차 0.35%를 각각 나타냈다. Anthocyanin는 함량은 I차 0.53%, II차 1.15%, III차 1.21%, IV차 0.87%를 나타냈다. The purpose of this study was to investigate the changes of available components in Chajogi (Perilla sikokiana B.) by different harvest periods. The Chajogi samples were divided into four groups by harvest period. The four groups were divided into I (harvesting sample at 14, July, 2005), II (harvesting sample at 25, July, 2005), III (harvesting sample at 15, Aug, 2005) and IV sample (harvesting sample at 2, Sept, 2005), and then analysed with regard to the content of proximate compositions, minerals, amino acids, perillaldehyde and anthocyanin. The contents of reducing sugar increased with increasing harvesting periods, while those of crude protein, crude lipid and total amino acids decreased for IV sample as compared to the other samples. The levels of heavy metals in all samples were not detected. The Zn, Fe and Mg contents of IV sample decreased sharply. The perilladehyde contents were 0.36%, 0.42%, 0.45%, and 0.35% for I, II, III, and IV products, respectively. III sample as compared to the other samples was shown to have the highest anthocyanine content (1.21% in dry basis). In conclusion, the date of harvesting Chajogi affects the contents of available components.

영양, 괴산, 임실지역 고추재배농가의 영농 실태 및 의향 조사

허봉구,김하규,장길수,안홍,김명준,손성곤 한국국제농업개발학회 2006 韓國國際農業開發學會誌 Vol.18 No.3

해조류 분말을 첨가한 새로운 어묵의 제조 및 품질평가

박원형,김현대,안홍,김동수 경성대학교 공학기술연구소 2001 공학기술연구지 Vol.8 No.-

The study was undertaken to investigate the processing conditions of functional fish meat paste products(S-FMP) using seaweed powder such as sea-mustard, sea-tangle, laver, and seaweed fusiforme. The water activity, pH value, acid value, peroxide value and viable cell counts of fried fish meat paste products added with seaweed powder(S-FMP) were also determined. The sensory score was shown to be 9, which is extremely desirable value, for the quality of S-FMP containing 2% and 4% seaweed powder.

고지혈증 개선 및 다이어트를 위한 신선편의형 HMR 제품개발에 대한 연구

이주백,김미지,안홍,권순무 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.2

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

복어 통조림 제조 및 저장 안정성

김동수,조미라,안홍,김현대 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.2

은복의 일반성분 조성비는 수분함량 77.8%, 조단백질 17.1% 및 조지방 3.7%이고 북어통조림 제품의 수분함량 77.0%, 조단백질 18.4% 및 조지방 3.3%로 생시료와 통조림시료의 일반성분비는 거의 차이가 없는 것으로 나타났다. 복어 원료어와 통조림 제조 저장 중의 휘발성 염기질소, 아미노질소 및 산가의 변화는 매우 적은 변화가 나타났을 뿐 큰 차이는 없었다. 즉, 휘발성염기질소는 생시료 10.7mg/100g에서 통조림 제조 직후 19.3mg/100g으로 다소 증가하였으나 저장기간이 증가함에 따라 큰 변화는 없었다. 아미노질소 함량은 생시료일 때 14.0 mg/100g이었고, 제조 직후는 15.2mg/100g으로 다소 증가하였지만, 이것 역시 저장기간이 증가함에 따라 매우 조금씩 증가하는 것으로 나타났다. 생시료의 산가는 1.4mg/KOHmg/g이었고, 제조 직후는 1.5 KOHmg/g으로 서서히 증가하는 경향을 보였다. 또한 상온 및 냉장저장 동안 제품 중 생균수는 음성으로 나타났고, mouse에 대한 독성검사결과 생시료의 근육에서 2MU/g이하로 통조림 제조 및 저장 중에는 독력이 검출되지 않았다. This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4℃±0.5 and 25℃±0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 17.1% and lipid 3.7%, and those of canned pufferfish were moisture 77.0%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4℃±0.5 and 25℃±0.5, the amino nitrogen(NH_2-N) contents and acid value (AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4℃±0.5 and 25℃±0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

영구자석형 Rebar Detector 설계

김기욱(Gi-Uk Kim),안홍(Hong An),조정민(Jung-Min Jo),허창근(Chang-Geun Heo),박관수(Gwan-Soo Park) 대한전기학회 2021 대한전기학회 학술대회 논문집 Vol.2021 No.7

늙은 호박의 부위별 성분 비교

장상문(Sang-Moon Jang),박난영(Nan-Young Park),이주백(Joo-Baek Lee),안홍(Hong Ahn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6

본 연구에서는 호박을 이용한 제품개발의 기초자료로 활용하기 위하여 부위별 성분 특성을 비교 검토하였다. 호박의 조단백질의 함량은 껍질부위가 19.82%, 내부 섬유상부위가 16.43%로서 과육부위에 비하여 많았으며, 조지방 함량은 껍질부위가 2.84%로서 과육 및 내부 섬유상부위에 비하여 많은 편이었다. 조섬유 함량은 내부 섬유상부위에서 6.98%로서 껍질 및 과육에 비하여 3배정도 많았다. 호박의 부위별 전당의 함량은 과육부위가 비교적 많았으며, 환원당의 함량은 과육부위에 비하여 씨를 감싸고 있는 내부 섬유상부위에 많이 함유되었다. 또한, 유리당 함량은 전반적으로 과육, 내부 섬유상부위와 껍질 순으로 나타났다. 건조된 늙은 호박의 100 g에 함유되어 있는 내부 섬유상부위가 총 phenol함량은 379.8±9.76 mg으로 총 phenol성분의 47%이상 함유되어 있었으며, 총 carotenoid의 함량에서는 43.71±1.46 mg으로 총 carotenoid 성분의 62% 이상 함유되어 가장 높게 나타났다. 총 flavonoid의 함량은 껍질에 81.5±3.56 mg에 가장 높은 함량을 나타내었다. This study was conducted to investigate the constituents of pumpkin, to develop of health food using pumpkin. Crude protein contents of skin (19.82%) and fiber (16.43%) were higher than that of flesh. Crude lipids contents of skin (2.84%) was higher than those of flesh and fiber. Major free sugars in pumpkin were sucrose, fructose and glucose. Total sugar contents in the flesh was higher than that of fiber. This tendency was opposite to reducing sugar contents. Also, free sugar contents in pumpkin were flesh (30.19 mg/100 g), fiber (22.99 mg/100 g) and skin (15.67 mg/100 g), respectively. The total phenol and carotenoid contents in 100 g of fiber revealed 379.8±9.76 mg and 43.71±1.46 mg, corresponding to 47% and 62% of the total phenol and carotenoid contents of pumpkin. Total flavonoid content in 100 g of skin revealed 81.5±3.56 mg.