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한석현,김창한,김종배,신현길,이승배 ( S . H . Han,C . H . Kim,J . B . Kim,H . K . Shin,S . B . Lee ) 한국축산학회 1985 한국축산학회지 Vol.27 No.12
Bacteriological quality of raw milk was determined by an ATP assay based on firefly bioluminescence reaction and was evaluated as a rapid method for the counting of bacteria in raw milk. The light yield was affected by the concentration of ATP, giving a straight line with a range of 10 to to 10^(-6)M. When the number of bacteria in a raw milk counted by a conventional method was compared with an ATP assay, it gave a good correlation(r=0.74). This a new rapid method can be used for the determination of bacteriological quality of raw milk and applied to the other system, respectively.
한석현,김천제 ( Suck Hyun Han,Cheon Jei Kim ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9
The object of present study was to evaluate the influence of storage temperature post mortem on drip, thaw drip loss and cooking loss of PSE porcine tissue. The results obtained were summarized as follows: 1. Temperature of PSE muscle chilled through ice-watered storage(0-4℃) has fallen easily into 14℃ after one hour, and it was chilled to 0-4℃ after four hours, while they were 33℃ and 28℃ as they were preserved at normal temperature(28-32℃). 2. After three days, the drip loss by cooling through ice-water storage(0-4℃) was significantly (P$lt;0.05) lower than that by normal-temperatured preservation(28-32℃). 3. The longer the incubation time at 38℃ was after slaughter, the more the drip loss increased significantly (P$lt;0.05). 4. PSE muscle should be frozen as fast as possible(within 90 minutes) after slaughter to minimize the thaw drip loss. 5. In ice-watered storage(0-4℃), the cooking loss of sample was significantly lower than that in normal-temperatured preservation. But it had increased as time passed. 6. When adding substitutes, 8% of drip, to homogenate added NaCl, we found that there was no difference in the cooking loss between only meat with NaCl and samples containing 8% of drip, while the substitute was more than 8%, cooking loss was increased.
계란의 통조림 가공이용에 관한 그 보존성과 미생물학적 연구 제4보 Egg yolk 첨가 yoghurt 제법에 관한 연구
한석현 ( S . H . Han ) 한국축산학회 1973 한국축산학회지 Vol.15 No.3
These experiments were carried out to study on egg yolk yoghurt processing. As a supplementary test, eggyolk was added to 15% skim milk; 0, 1, 2, 3, 4, 6, 10%, respectively to determine the acidity development. L-bulgaricus(66) and Lactobacillus acidophilus (63) were used as starter bacteria and acidity development after 24hr`s incubation at 40℃. 1. Egg yolk blank-1.3% Egg yolk 3% lot-2.4% 2. Egg yolk 1%, 2%, 4%, lots-similar to egg yolk blank Egg yolk 6% lot-0.8% Egg yolk 10% lot-curd 3. Coagulation took place after 8-9 hours incubation depending on the gravity of yolks. Higher gravity needed longer hours to coagurate. 4. Egg yolk 6% lot showed strong yellow curds and very much serum.
한석현(S . H . Han),박성현(S . H . Park),이정렬(J . L . Lee),김인정(I . J . Kim),김창규(C . K . Kim),이승배(S . B . Lee),권명상(M . S . Kwon),김종배(J . B . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.4
We investigated the restriction fragment length polymorphisms(RFLPs) of 31 Korean native cattles and l4 beef cattles of three breeds(each 4 charolais, 5 angus, 5 hereford) with lysozyme cDNA(pBL-1) probe and several restriction endonucleases and tried to find differences between Korean native cattles and other beef cattles. When genomic DNAs were digested with restriction endonucleases (EcoRI, BamHI, PstI) each enzyme revealed different restriction fragment length polymorphisms (RFLPs). EcoRI digestion showed individual differences while other restriction enzyme digestions did not showed significant differences. When the genomic DNA were digested with EcoRI, two types of RFLPs were identified. One was single major hand pattern(A type) of 0.9kb and the other was double major band type(B type) of 0.9kb and 0.8kb. The type frequency of Korean native castles was different from that of other beef castles. Thirty of 31 Korean native castles were A type and only I was B type but 9 of 14 beef castles were A type and 5 were B type. When digested with BamHl, the gcnomic IJNAs revealed 9.0kb, 4.0kb and 0.8kb bands and digested with Pvu II 6.0kb, 4.0kb, 3.0kb and 1.5kb bands were identified.
한석현 ( Seok-hyeon Han ),이강만 ( Gangman Yi ) 한국정보처리학회 2015 한국정보처리학회 학술대회논문집 Vol.22 No.1
유전자의 기능분석이 필요한 유전자 데이터의 양의 증가로 기능분석을 위한 다양한 연구들이 진행 되고 있다. 단백질의 기능과 구조가 밝혀지지 않은 새로운 단백질들의 그 기능을 예측하기 위해 제안 된 가중치를 제안하여 새로운 클러스터링 알고리즘을 개발하였다. 단백질의 기능을 계통에 따라 구별 하고 있는 pfam의 protein family database를 이용하여 기능을 알지 못하는 단백질에 대해 protein family 를 분류하는 방법을 제안하고, 이미 알고있는 데이터를 이용하여 제안된 방법의 기능분석 및 성능을 평가하고자 한다.
“한 파편의 역사?”: 롤랑 바르트의 <우리 문학> 기획
한석현 ( Han Seokhyeon ) 한국불어불문학회 2021 불어불문학연구 Vol.- No.125
본 논문은 롤랑 바르트가 말년에 집필을 숙고했던 <우리 문학> 기획의 수고본 노트 분석을 목적으로 한다. <우리 문학>은 이탈리아 가르잔티 출판사의 청탁으로 기획되었으나 책은 출간되지 않았으며, 이를 위해 작성된 초고 역시 존재하지 않는다. 다만150여 장의 메모카드가 프랑스국립도서관 <롤랑 바르트 문고>에 보관되어 있다. 논문의 1차적 목표는 단속적인 기록으로만 남은 기획의 실체를 밝히는 데 있으며, 이를 위해 다음 두 가지 질문을 던진다. 첫째, 바르트의 ‘우리’ 문학은 무엇으로 구성되는가? 즉, 바르트가 제시하는 프랑스 문학사 개념은 무엇인가? 둘째, 그것의 반-모델로서 바르트는 어떤 문학사를 상상하는가? 이를 통해 <우리 문학>은 단지 한 권의 책의 미실현된 기획 혹은 그것의 미미한 흔적이 아니라, 읽기와 쓰기가 한 주체의 존재 방식과 맺는 관계를 밝혀주는 하나의 가상적 개념이며, 이론과 역사의 교차지점에서 비평적 작업 자체를 하나의 문학적 대상으로 승화시키고자 하는 실천임을 확인한다. Dans les « Fichiers » de Barthes, nous pouvons découvrir un projet inachevé et dont le titre attire la curiosité du lecteur : « Notre littérature ». Ce projet constitué d’une cent cinquantaine de fiches n’a pas pour but premier de construire une histoire littéraire chronologique, énumérant oeuvres canoniques, écrivains et écoles, etc. En outre comme le laisse voir la lecture des extraits tirés de Guerre et paix et d’À la Recherche du temps perdu dans le cours de La Préparation du roman, le projet peut être envisagé sous un rapport de complémentarité avec un autre projet Vita Nova. Proposant une nouvelle conception de l’histoire littéraire, il renvoie également à une valeur significative en tant que projet indépendant. Cette étude partira de l’hypothèse que Barthes vise à constituer une histoire littéraire, personnelle, qui met en avant la subjectivité d’un sujet lisant, à savoir une histoire de la littérature à la première personne, dans laquelle « Notre littérature » comme souvenir collectif se transforme en un « Ma littérature » comme souvenir individuel, « moment de vérité ». Étant donné que ce travail de Barthes correspond à l’invention d’un nouvel objet littéraire, nous nous demandrons aussi en quoi une description de l’histoire littéraire peut devenir, elle-même, une oeuvre.