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이병조,이덕연,김중현 ( Byoung Jo Lee,Doug Youn Lee,Jung Hyun Kim ) 한국공업화학회 1997 한국공업화학회 연구논문 초록집 Vol.1997 No.0
N/A The free radical bulk terpolymerization of alpha-methylstyrene/styrenelacrylic acid (AMS/ST/AA) in a continuous stirred tank reactor (CSTR) was studied over the ranges of temperature, residence time, solvent and initiator concentration, and chain transfer agent level. To determine the influence of changing monomer feeding ratios on the AMS/ST/AA bulk terpolymerizations, a series of reactions were conducted at 175 ℃ with AMS/ST feedinds ranging from 0/100 to 100/0 by weight. It has been found that the molecular weight (MW) of the bulk terpolymer was decreased as the reaction temperature, initiator, chain transfer agent and solvent concentration increased. Long residence time increased the MW of the bulk terpolymer.
포스터 발표 - 고분자공업분과 : 벌크 연속중합에 대한 분자량 분포 조절
이병조,이덕연,김중현 ( Byoung Jo Lee,Doug Youn Lee,Jung Hyun Kim ) 한국공업화학회 1997 한국공업화학회 연구논문 초록집 Vol.1990 No.3
N/A The free radical bulk terpolymerization of alpha-methylstyrene/styrenelacrylic acid (AMS/ST/AA) in a continuous stirred tank reactor (CSTR) was studied over the ranges of temperature, residence time, solvent and initiator concentration, and chain transfer agent level. To determine the influence of changing monomer feeding ratios on the AMS/ST/AA bulk terpolymerizations, a series of reactions were conducted at 175 ℃ with AMS/ST feedinds ranging from 0/100 to 100/0 by weight. It has been found that the molecular weight (MW) of the bulk terpolymer was decreased as the reaction temperature, initiator, chain transfer agent and solvent concentration increased. Long residence time increased the MW of the bulk terpolymer.
Purification and Characterization of the Gelatin from the Bone of Cod, Gadus macrocephalus
김세권,전유진,이병조,이창국,Kim, Se-Kwon,Jeon, You-Jin,Lee, Byoung-jo,Lee, Chang-Kook 한국생명과학회 1996 생명과학회지 Vol.6 No.1
In order to effectively utilize fish(Cod, Gadus macrocephalus) bone obtained as fish waste in fish manufactory, the preparation of the fish bone gelatin were attempted by heat extracting method from collagen protein contained in the fish bone. The methods of two kinds pretreatments (the B-type by alkali pretreatment and the E-type by enzyme pretreatment) for fish bone and the optimal extraction conditions to prepare gelatin from pretreated fish bone were investigated. Physical properties and functionalities of the two type fish bone gelatins obtained were compared with the commercial gelatin and the fish skin gelatin. The optimal extraction conditions of the B-type and the E-type gelatins were 5 folds of added water with material(w/w), pH 5.0, 3 hrs of extraction time and 60$\circ$C of extraction temperature. The yield of the B-type and the E-type gelatins were 32.6% and 28.1 %, respectively. The B-type gelatin was superior to the E-type un all physical properties. Molecular weight of the B-type was larger than that of the E-type due to its pretreatment method. Among the composition of amino acids, the amino acids such as glycine, alanine, glutamic acid and imino acids(proline and hydroxyproline) were responsible for 68$\sim$70% of the total amino acids. Functionalities of the fish bone gelatin were almost similar to commercial gelatin.
참치 유래 조효소를 이용한 민태 ( Johnius belengeri ) Frame 으로부터 단백질 가수분해물의 회수 및 그 기능성
전유진(You Jin Jeon),이병조(Byoung Jo Lee),변희국(Hee Guk Byun),김종배(Jong Bae Kim),김세권(Se Kwon Kim) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.1
Enzymatic hydrolysis with tuna pyloric caeca crude enzyme(TPCCE) was performed to recover a protein hydrolysate from hoki frame, fish processing by-product. Optimum hydrolytic conditions were pH 10.0, temperature 50℃, and incubation time 12 hrs, and then the degree of hydrolysis was about 60%. The yield of the hydrolysate from hoki frame by enzymatic hydrolysis was approximately 77% on a dry weight basis. The prepared protein hydrolysates were also fractionated through a series of 30, 10, 5 and 1 kDa molecular weight cut-off (MWCO) membranes in order to investigate the effect of their functionalities according to the difference of their molecular size. As the result of studying functionalities of the hydrolysates, 1 K hydrolysate showed the highest solubility over all pHs, and 30 and l0 K hydrolysate showed more excellent emulsifying property and whippability than the other hydrolysates.
민태 ( Johnius belengeri ) frame 단백질 가수분해물의 인산화에 의한 가능성 개선
전유진(You Jin Jeon),이병조(Byoung Jo Lee),박표잠(Pyo Jam Park),변희국(Hee Guk Byun),김세권(Se Kwon Kim) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.2
To enhance functional properties of 4 different hoki frame protein hydrolysates (30K, 10K, 5K and 1K hydrolysate) fractionated through a series of 30, 10, 5 and 1 kDa molecular weight cut-off membranes in order to decrease pore size, all hydrolysates were phosphorylated with sodium trimetaphosphate and altered phosphorylated-30K, 10K, 5K and 1K (P-30K, P-10K, P-5K and P-1K), respectively. The covalent attachment of anionic phosphate groups to polypeptide chains improved the functional properties, such as solubility, emulsifying properties and foaming properties, of hold frame protein hydrolysates. Especially, P-30K hydrolysate with the highest molecular weight fraction possessed the most excellent functional properties among 4 different phosphorylated hydrolysates.
박성천 ( Park Sung Chun ),문병석 ( Moon Byoung Seok ),오창주 ( Oh Chang Ju ),이병조 ( Lee Byoung Jo ) 한국농공학회 1998 韓國農工學會誌 : 전원과 자원 Vol.40 No.1
The purpose of this paper is to establish a method estimating the daily urban water demand using statistical analysis that is used for developing the efficient management and operation of the water supply facilities, and accurary of the model is verified by error rate and F-value. The data used in this study were the daily urban water use, the weather conditions such as temperature, precipitation, relative humidity, etc, and the day of the week. The case study was taken placed for the city of Namwon in Korea. The raw data used in this study were rearranged either by month or by season for analysis purpose, and the statistical analysis was applied to the data to obtain the regression model As a result of this study, the linear regression model was developed to estimate the daily urban water use with weather condition. The regression constant and coefficients of the model were determined for each month of a year. The accuracy of the model was within 3% of average error and within 11% of maximum error. The resulting model was found to be useful to the practical operation and management of the water supply facilities.
김세권(Se-Kwon Kim),전유진(You-Jin Jeon),김용태(Yong-Tae Kim),이병조(Byoung-Jo Lee),강옥주(Ok-Ju Kang) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.4
매년 공급과잉 현상을 초래하고 있는 밤의 수요를 증가시키고 또한 저장과정 중 야기되는 벌레먹은 밤을 효율적으로 이용하기 위하여, 밤을 이용한 묵을 개발하고자 본 연구를 수행하였다. 먼저, 밤을 품질이 양호한 밤과 벌레먹은 밤을 구분하여 각각 전분(수율 : FCS 49.3%, WCS 32.4%) 및 조전분(수율 : FCCS 53.2%, WCCS 37.7%)을 추출하였다. 이화학적 특성 중, 아밀로오스 함량은 FCS, 물결합 능력은 FCCS가 각각 46.5%와 103.0%로 가장 높았다. 한편, 팽화력은 4종류의 밤전분 및 조전분에서는 60~80℃, 그리고 대조구인 ACS에서는 65~70℃의 온도에서 급격하게 증가하는 양상을 보였다. 용해도에서는 팽화력과 거의 유사한 경향을 보였다. IUTM에 의한 텍스쳐 특성 중, 견고성은 FCS, FCCS 및 WCS가 50~58I.U.의 비슷한 값을 얻었으며, 탄력성은 4종류의 밤전분 및 조전분 시료가 14~16I.U.를 보였다. 따라서 기계적 텍스쳐 특성에서 밤에 의한 겔성이 대조시료인 도토리에 의한 겔성 보다 우수하였다. 따라서, 본 실험을 통하여 밤전분의 이화학적 특성과 기계적인 텍스쳐 특성으로 볼 때, 양호한 밤의 전분은 물론이고 벌레먹은 밤도 묵제조를 위한 전분시료로 사용 가능하며, 또한 사람의 손에 의한 내외피의 박피없이 단순히 기계로 마쇄하여 얻어진 조전분 시료로도 묵을 제조할 수 있다는 결과를 얻었다. 이러한 결과는 밤의 대량 소비와 벌레먹은 밤의 효율적인 이용에 기여하여 될 것으로 판단된다. To efficiently utilize not only fresh chestnut (FC) but also wormy chestnut (WC), four types of chestnut starches which were fresh chestnut starch (FCS), fresh chestnut crude starch (FCCS), wormy crude starch (WCS) and wormy chestnut crude starch (WCCS) were extracted. Amylose content of FCS (46.5%) and water binding capacity of FCCS (103.0%) were higher than those of other three, respectively. Swelling powers of all sample starches increased rapidly from 60℃ to 80℃. Solubilities showed the same pattern as the swelling powers. In the textural properties investigated with IUTM (instron universal testing machine), hardnesses and elasticities of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.
김세권(Se-Kwon Kim),전유진(You-Jin Jeon),김용태(Yong-Tae Kim),이병조(Byoung-Jo Lee),강옥주(Ok-Ju Kang) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.4
매년 공급과잉 현상을 초래하고 있는 밤의 수요를 증가시키고, 저장과정 중 야기되는 벌레먹은 밤의 효율적인 이용을 위하여, 양호한 밤과 벌레먹은 밤에서 추출한 전분과 조전분 시료를 이용한 밤묵을 개발하여 묵에 대한 관능검사와 저장기간 및 저장온도에 따른 노화특성 시험을 통하여 그 이용 가능성을 검토하였다. 관능검사에 의한 묵의 품질평가에서는 색깔과 텍스쳐 항목에서는 전분 시료간의 유의적 시료차가 없었으나 매끈한 정도, 향기 및 맛에서는 유의적 차이가 나타났다. 각 항목별 평가에 의한 점수합계는 FCS, FCCS, WCS, ACS의 그룹순으로 품질이 우수하였으며 양호한 밤의 조전분과 벨레먹은 밤의 전분으로 만든 묵도 이용 가능하다는 사실을 관능평가를 통하여 알 수 있었다. 또한 노화 특성 시험에 의한 밤묵의 저장성을 검토한 결과, FWCCS를 제외한 밤전분들의 시료 농도는 8 및 10%가 가장 적당하였으며, 저장온도 15℃에서 7일간 저장하였을 때 품질의 변화가 없이 양호한 상태로 보관할 수 있는 조건이었다. 따라서, 본 실험을 통하여 밤전분을 이용한 묵의 제조는 관능검사와 노화특성 시험을 통하여 충분히 이용 가능하리라 판단되었다. To efficiently utilize not only fresh chestnut (FC) but also wormy chestnut (WC), four types of chestnut starches which were fresh chestnut starch (FCS), fresh chestnut crude starch (FCCS), wormy crude starch (WCS) and wormy chestnut crude starch (WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch (ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the strarch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches (all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15℃, there were no variations in the qualities (hardness) of the chestnut mooks.