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정기태 ( Jung Gi-tae ),김범수 ( Kim Bum-soo ),이정훈 ( Lee Jung-hun ),송제영 ( Song Je-young ),오상근 ( Oh Sang-keun ) 한국건축시공학회 2017 한국건축시공학회 학술발표대회 논문집 Vol.17 No.2
Recently, bathroom tile defects in households are occurring more frequently. Until now, the destructive investigation method has been required to analyze tile defects. This study proposes a non-destructive using a thermal emission camera imaging as a possibly more precise method of investigating tile failure compared to previous existing methods.
홍재식,이종배,고무석,김정숙,이극로,정기태,Hong, Jai-Sik,Lee, Jong-Bae,Koh, Moo-Seok,Kim, Jeong-Sook,Lee, Keug-Ro,Jung, Gi-Tae The Korean Society of Mycology 1986 韓國菌學會誌 Vol.14 No.1
Pleurotus spp.중 섬유소(纖維素) 분해효소(分解酵素) 생산력(生産力)이 가장 강한 Pleurotus sajor-caju JAFM 1017을 합성배지(合成培地) 상에서 vitamin류(類), 무기염류(無機鹽類)와 배양조건(培養條件)의 영향을 검토(檢討)한 결과(結果)는 다음과 같다. 섬유소(纖維素) 분해효소(分解酵素) 생산(生産)은 folic acid와 thiamine-HCI에 의해 촉진되었고 $KH_2PO_4$와 $MgSO_4$의 최적농도(最適濃度)는 각각 0.2%, 0.04%(w/v)이었으며 그 밖의 무기염류(無機鹽類)는 효과(效果)가 없었다. 효소생산(酵素生産)에 최적(最適)인 배양온도(培養溫度)와 배지(培地) pH는 avicelase가 $25^{\circ}C$, 5.5이었고, CMCase는 $30^{\circ}C$, 5.0이 였으며, ${\beta}-glucosidase$는 $30^{\circ}C$, 6.5이었다. The production of cellulolytic enzymes by Pleurotus sajor-caju JAFM 1017 was stimulated by folic acid and thiamine-HCl. Among the inorganic salts, optimum concentrations of $KH_2PO_4$ and $MgSO_4{\cdot}7H_2O$ were 0.2% (w/v) and 0.04% (w/v), respectively, but other inorganic salts were not effective for the production of the enzymes. The optimum culture temperature and pH for the production were $25^{\circ}C$ and 5.5 for avicelase, and $30^{\circ}C$ and 5.0 for CMCase, and $30^{\circ}C$ and 6.5 for ${\beta}-glucosidase$, respectively.
김명곤 ( Myung Kon Kim ),김민지 ( Min Ji Kim ),이원재 ( Won Jae Lee ),정기태 ( Gi Tae Jung ),유남수 ( Nam Soo Ryu ) 전북대학교 농업과학기술연구소 2012 농업생명과학연구 Vol.43 No.2
To establish proper methods in processing of Omija-liquor and determine the optimum processing condition, we studied the changes of main components of Omija and factors which affect on the quality of Omija-liquor during processing. The optimal ethanol concentration for Omija leaching was 50% (v/v) and the amount of Omija should be more than 20% (w/v). Moreover the suitable concentrations of alcohol for liquor processing were 30∼45%. pH and reducing sugar were not changed considerably during the whole leaching period. However, during the leaching time, redness of color was increased slightly in initial stage and yellowness in later stage. The results of sensory evaluation on Omija liquor, indicated that Omija fruits and osmotic extract of Omija could be available for Omija liquor manufacture. Sucrose was excellent as sweetener for Omija liquor compared to other sweeteners and the sugar ratio for liquor processing was 5%. Sensory evaluation test of liquor products from the perspective of appearance, odor and tastes suggested that proper period of aging was six months or more.