SLAM 기법을 이용한 사각지대 최소화 구현

임승용,권인구,장경재,김종형 제어로봇시스템학회 2016 제어로봇시스템학회 국내학술대회 논문집 Vol.2016 No.3

곡류 첨가 요구르트 푸딩의 냉장 저장 중 품질 특성 및 Bifidobactrium lactis의 생존율 변화

임승용 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.1

This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings. During cold storage of the puddings at 4±1oC for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin. Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.

보리와 타가토스의 첨가가 요구르트의 품질 특성 및 항산화 활성에 미치는 영향

임승용 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.1

This research investigated the quality properties of yogurts added to barley (1, 2, and 3%) and tagatose or sucrose. After inoculation of S. thermophilus, pH, titratable acidity (TA), viscosity, and viable cell count were measured at 4 h intervals for 16 h and color value, antioxidant activity, and sensory evaluation were determined after fermentation in triplicate. In the case of yogurt containing only tagatose or sucrose, the pH was hardly decreased, but when 2-3% barley was added, the pH reached below 4.5 before 16 h. In addition, TA and viscosity tended to increase as barely was added. Viable cell count increased slowly in yogurt with tagatose, but rapidly increased when barley was added. As barley content increased, yellowness, redness, and antioxidant activity tended to increase, and significantly higher antioxidant activity in barley tagatose yogurt. Sour strength increased and significant difference in the sweetness was not observed when barley amount increased. Although there was no significant difference in overall acceptability, tagatose yogurt containing 3% barley scored the highest in preference. In conclusion, the fermentation rate of yogurt inhibited by the addition of tagatose is improved by the addition of barley, and the growth rate of lactic acid bacteria is considered to play a role.

믿음, 소망, 사랑의 培花女子高等學校

林承龍 대한사립학교장회(구 대한사립중고등학교장회) 1989 私學 Vol.50 No.-

Bactericidal Effects of Lettuce after Subsequent Washing with Hypobromous Acid and Sodium Hypochlorite

임승용,박한나,이수진,성동은,오상석 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6

Sodium hypochlorite (NaClO) is widely used as a sanitizer to maintain microbial safety of lettuce;however, NaClO treatment is insufficient on pathogen reduction due to its high instability for an extended storage time. Hypobromous acid (HOBr) as another sanitizer,relatively stable in processing conditions, was applied to lettuce. The numbers of total aerobic bacteria, Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus were evaluated on lettuce treated with NaClO and HOBr. The population of 4 selected bacteria on lettuce reduced more than 2.5 log CFU/g. Bactericidal effect maintained for 10 days in combined treatment with 100 mg/L NaClO followed by 200 mg/L HOBr, while the population of the bacteria without HOBr treatment increased. Combined treatment on lettuce can give synergistic effect on reducing microbial population. Residual bromine was not detected on the lettuce treated with HOBr after washed with water for 30 s, indicating that bromine was effectively washed away.

한국 성인에서 혈중 요산 농도와 저밀도 콜레스테롤과의 관련성: 2017년 국민건강영양조사 자료를 이용하여

임승용,문나연 대한가정의학회 2020 Korean Journal of Family Practice Vol.10 No.3

Background: Over the last few decades, the incidence of hyperuricemia has increased. Recently, the incidences of gout and asymptomatichyperuricemia have been rapidly increasing in Korea. A correlation between serum uric acid (SUA) level and low-density lipoprotein cholesterol hasalready been identified, but it has been rarely studied in the Korean population. This study aimed to evaluate the correlation between serum uricacid level and LDL cholesterol using data from the Korea National Health and Nutrition Examination Survey (2017). Methods: This was a cross-sectional study of 8,127 Korean adults aged 19–79 years. Individuals were cancer excluded. Participants were classified ashaving hyperuricemia if SUA levels were ≥7.0 mg/dL in men and ≥6.0 mg/dL in women. The correlation between SUA level and LDL cholesterol wasanalyzed by complex sample linear regression analysis. Results: In men, LDL cholesterol was higher in participants with hyperuricemia (120.6±1.61) than in normal individuals (114.3±0.84) (P<0.001). Inwomen, LDL cholesterol was higher in participants with hyperuricemia (125.6±3.25) than in normal individuals (117.6±0.69) (P=0.0149). We used 3models with progressive degrees of adjustment. Model 1 was adjusted for age, gender, alcohol, smoking, and body mass index. Model 2 was furtheradjusted for hypertension and diabetes. Model 3 was further adjusted for dyslipidemia, stroke, myocardial infarction or angina, and liver cirrhosis. After adjusting for potential confounders, LDL cholesterol was higher in the hyperuricemic group than in the normal group (P<0.001). Conclusion: The study results confirm that a positive correlation exists between serum uric acid level and LDL cholesterol. 연구배경: 지난 몇십 년 동안 통풍, 무증상 고요산혈증 등이 급속하게 증가하였다. 외국에서 교차단면연구, 코호트 연구를 통해 혈중요산 농도와 저밀도 콜레스테롤이 관련이 있다는 연구가 있으나 국내의 경우 연구가 많지 않다. 이에 본 연구는 제7기 2차년도(2017년)국민건강영양조사 자료를 이용하여 혈중 요산 농도와 저밀도 콜레스테롤의 관련성을 확인해 보고자 한다. 방법: 본 연구는 ‘국민건강영양조사 제7기 2차년도(2017년) 자료’를활용하였다. 8,127명 중 19–79세 성인을 대상으로 하였다. 남성에서는 혈중 요산 농도가 7.0 mg/dL 이상, 여성에서는 6.0 mg/dL 이상을기준으로 ‘고요산혈증군’과 ‘정상군’ 두 군으로 나누었다. 혈중 저밀도 콜레스테롤에 영향을 미칠 수 있는 요소들을 보정하여 복합표본선형회귀모형(complex sample linear regression model)으로 혈중 요산농도와 저밀도 콜레스테롤과의 관련성을 분석하였다. 결과: 저밀도 콜레스테롤에 영향을 미칠 수 있는 요소들을 점진적으로 보정하였다. Model 1은 연령, 성별, 음주빈도, 흡연, 체질량지수를 보정하였다. Model 2는 추가적으로 당뇨, 고혈압을 추가적으로 보정하였다. Model 3은 여기에 이상지질혈증, 뇌졸중, 심근경색,협심증, 간경변 등의 치료 유무를 추가적으로 보정하였다. 고요산혈증군은 정상군에 비해 β값이 Model 1, 2, 3에서 각각 5.621 (95%confidence interval [CI], 2.681–8.561), 6.175 (95% CI, 3.290–9.059),6.907 (95% CI, 4.064–9.750)로 고요산혈증군이 정상군에 비해 저밀도콜레스테롤이 높았다(P<0.001). 결론: 이번 연구를 통해 혈중 요산 농도와 저밀도 콜레스테롤 간의양의 상관관계가 있음을 확인할 수 있다.

콜드브루 액상 커피의 첨가가 Lactobacillus delbrueckii subsp. bulgaricus를 이용한 타가토스 요구르트의 발효 속도 및 항산화 활성에 미치는 영향

임승용 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.1

The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1oC for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined before and after fermentation, and antioxidant activities were performed after fermentation in triplicate. The yogurts containing cold brew liquid coffee had lower pH, higher acidity, and viscosity than the control, regardless of the liquid coffee contents. All samples had increasing levels of lactic acid bacteria over the fermentation period, but lactic acid bacteria of yogurts with the addition of cold brew liquid coffee increased further than the control. The total polyphenol/flavonoid content, DPPH/ ABTS/H2O2 radical scavenging activities, and reducing power increased when the liquid coffee content of the yogurt rose. Consequently, the optimal quality of tagatose yogurt was found when 6-8% of cold brew liquid coffee was added according to the overall results of quality properties and antioxidant activity.

난방시스템의 설치 위치에 따른 영향에 관한 연구

임승용(Lim Seung Yong),김남열(Nam Yeol Kim),고현준(Hyun Jun Ko),이한얼(Han Earl Lee),김종형(Jong Hyeong Kim),김옥래(Ok Rae Kim) 대한기계학회 2014 대한기계학회 춘추학술대회 Vol.2014 No.4-2

다양한 험지 정찰을 위한 6족 보행 로봇 개발

임승용(Seoung-Yong Lim),김종형(Jong-Hyeong Kim),김형직(Hyeong-Gik Kimb) 한국생산제조학회 2015 한국생산제조학회지 Vol.24 No.6

This paper describes the development of a prototype hexapod robot with six circular legs to overcome a variety of challenging terrains. The legs of the robot are very important for stability during walking, which are analyzed for determining the optimal design parameters through CAE tools. Its control system consists of three types of sensors, microprocessors, and communication modules for PC interface. The entire operation of the robot can be controlled and monitored using a PC. The experimental operations for three different roads verified the feasibility of the prototype robot for carrying out reconnaissance on multi terrain. In the near future, the prototype robot can be used for a military purpose of detecting and informing a potential risk in advance.

국내산 대두의 불용성 물질을 포함한 두유 요구르트의 발효 및 품질 특성

임승용(Seung-Yong Lim) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.6