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崔德柱 釜山敎育大學 1976 부산교육대학 논문집 Vol.12 No.2
Geunsung-Dong named Samsung-Ri in old times is located, at the altitude of 300-400 meters, on the side of Mt. Geumjung. The village has various mountainous characteristics. The climate of the village usually somewhat chilly all the year round except summer. The villagers chiefly cultivate rice-fields, but they always have a bad harvest becfause of the unfavourable weather. So they are mostly in want of food. In fact they have lived in the village since the Castle of Geumjungsan was built about 300 yers ago. The village which belongs to Busan city is famous for its traditional ancient houses. 1. In this village the growing of vegetables and the cattle raising will promise well for the future. 2. Many years ago, in this village were there many villagers who illegally made rice wine and yeast at home. 3. The number of visitors chiefly composed of mountaineers and barkeepers has gradually increased in this village. 4. The houses of this village which are low and surrounded by the stone walls resemble those of Jeju island. 5. Though buses regularly run in the direction of Dongrae, the village is still situated inconveniently. 6. The city of Busan has the plan of developing the villge as one of the sights of Busan. 7. The development of the village must be made under the preservation of natural surroundings and for the benefit of the villagers.
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조덕봉,마상조,최춘순,이송주,최옥범 광주보건대학 1997 論文集 Vol.22 No.-
The various components and antimicrobial activities of Pona cocos were studied to obtain the basic data as giving many applications. In the results of analysis of fatty acids compositions, it consist of stearic acid as saturated fatty acid, and oleic acid, linoleic acid as unsaturated one. The Pona cocos was extracted with methanoi and its extracts were determined to be antimicrobial activities against bacteria and yeast. Methanoi extracts of the Poria cocos showed stronger antimicrobial activities on Staphylococcus aureus, Staphylococcus epidermidis. Bacillus subtilis, Micrococcus luteus, Leuconostoc mesenteroides, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa than control, benzoic acid. In conclusion, Poria cocos extracts showed antimicrobial activities and will be required to isolate and identify substance with antimicrobial activity as functional materials.
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이미지 검색을 위한 관심영역의 오소추출과 데이터 변환 연구
강문주,양동일,김덕은,최형진 강원대학교 정보통신연구소 2006 정보통신논문지 Vol.10 No.-
In this paper we designed the content-based image system. It discovers the characteristic value of color area for the existing image, when any user establishes the special interesting region for the question images. And we designed the system to be able to search the similar image of the interesting region, compared with the table that saved the characteristic value of moment which is unchangeable for the size and the rotation of from. In this paper, we suggest th image search model based on neural network. This is able to seek for the aimed image through the feedback to search the nonlinear relations by th method of searching content-based image using SOM neural network. We make use of the Precision and the recall that are used for the system evaluation using the similar matching method in general. As a result of the evaluation of the content-based image system, we can reduce the time and memory to find out the feature value of the image that is meaningless in the general images.
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이미지 검색을 위한 관심영역의 요소추출과 데이터 변환 연구
강문주,양동일,김덕은,최형진 강원대학교 정보통신연구소 2006 정보통신논문지 Vol.10 No.-
In this paper we designed the content-based image system. It discovers the characteristic value of color area for the existing image, when any user establishes the special interesting region for the question images. And we designed the system to be able to search the similar image of the interesting region, compared with the table that saved the characteristic value of moment which is unchangeable for the size and the rotation of form. In this paper, we suggest the image search model based on neural network. This is able to seek for the aimed image through the feedback to search the nonlinear relations by the method of searching content-based image using SOM neural network. We make use of the Precision and the Recall that are used for the system evaluation using the similar matching method in general. As a result of the evaluation of the content-based image system, we can reduce the time and memory to find out the feature value of the image that is meaningless in the general images.
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馬相朝,趙德鳳,金東弼,崔春淳,李松周 광주보건대학 1988 論文集 Vol.13 No.-
As a result of research on the present condition of the department relating to food at the junior college as of 1987 in our country, the number of the departments are 23 cases and the full-time professors are 132 persons and the number of students are 3,760 persons. This study can see that our country has attached importance to food science education as fourfold in the number of students comparing with that of 1971. The character of the curriculum is different according to its systems, but it has the subject that need to train the major technicians and graduating students advance into each field. Because of great many of students who are trained in a field of food science, it can be said that further the food industry and the development of food science have good prospects. Food science is recognized as important thing to everyone due to a serious problem of food in accordance with the population growth and gradual scientific propulsion of the national dietary life. With the basis of the analytical about the curriculum of the department relating to the food of university and junior college in internal and external and the result that is analyzed students and teachers' replies by the questionaire, this study makes out a model plan of te curriculum in junior college like table 14. Though the curriculum is ideal and perfective, as if it is not governed well nothing can be obtained, the other way also even though the curriculum is not perfect, if the mystery of management is praciced, a good results can be getting. Especially modern creative way of field practice makes students themselves set up purpose to learn and look for its meaning, and as experimenting and confirming their own thought and ability through solution of problem it helps to get developed and made up theirs own self. Therefore constitution of course of the field pratice is established centering around the experence of students to set studying purpose. It is continuously managed to do the ideal studying by change of a time and demand of society, and also should be recognized to build up ability that judge and decide as theorizing a lot of knowledge on the conceptional and theorical basis. In the way that the department of food processing at a junior college should improve, improvement of educational equipment is urgent, then the cost of equipment should be secured and the curriculum should be improved. Finally, thank for every junior college who cooperate with this study and such study for more better fixed curriculum will be continued after this report. So there will be sufficient results.
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Choi, Eun-Young,Park, Zee-Yong,Choi, Eun-Ju,Oh, Hyun-Mee,Lee, SungGa,Choi, Suck-Chei,Lee, Kang-Min,Im, Sin-Hyeog,Chun, Jang-Soo,Jun, Chang-Duk Wiley Subscription Services, Inc., A Wiley Company 2007 Journal of cellular biochemistry Vol.102 No.6
<P>We have shown that the bacterial iron chelator, deferoxamine (DFO), triggers inflammatory signals including the production of CXC chemokine IL-8, in human intestinal epithelial cells (IECs) by activating the ERK1/2 and p38 kinase pathways. In this study we investigated the mechanisms involved in IL-8 generation by DFO, focusing on the transcription factors involved and the roles of both mitogen-activated protein kinases (MAPKs) in the transcription factor activation. Treatment of human epithelial HT-29 cells with DFO markedly up-regulated the expression of the essential components of the transcription factor AP-1 at a transcriptional level, while it minimally affected the expression of the NF-κB subunits. DFO also induced AP-1-dependent transcriptional activity in HT-29 cells, and this activity was further augmented by the wild-type c-Jun transfection. In contrast, the AP-1 activity by DFO was markedly decreased by the dominant-negative c-Jun transfection. Electrophoretic mobility shift assays revealed that DFO increases the specific binding of AP-1 but not of NF-κB. Such AP-1 binding and transcriptional activities were blocked by the inhibitors of the ERK1/2 and p38 kinase pathways, suggesting that both mitogen-activated protein kinases (MAPKs) lie upstream of AP-1. Besides its action on AP-1, DFO also induced the specific binding of other transcription factors such as CREB and Egr-1. In summary, our results indicate that iron chelator-induced IL-8 generation in IECs involves activation of ERK1/2 and p38 kinase and downstream activation of AP-1. A possible link between iron status and two additional transcription factors, that is, CREB and Egr-1, rather than NF-κB, was also suggested. J. Cell. Biochem. 102: 1442–1457, 2007. © 2007 Wiley-Liss, Inc.</P>
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최덕주(Duk Ju Choi),이수정(Soo Jung Lee),강민정(Min Jung Kang),조희숙(Hee Sook Cho),성낙주(Nak Ju Sung),신정혜(Jung Hye Shin) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.4
생마늘, 찐마늘(100oC, 20분) 및 흑마늘의 이화학적 특성을 비교한 결과 적색도는 흑마늘에서 2.86으로 월등히 높은 값이었고, 명도와 황색도는 흑마늘에서 각각 22.52±0.17과 3.19±0.68로 가장 낮았다. 일반성분 중 조지방, 조단백 및 총당은 흑마늘>찐마늘>생마늘의 순으로 높았고, 수분의 함량은 흑마늘에서 58.20±0.39%로 이와 상반된 결과를 나타내었다. pH는 생마늘에서 6.84±0.01이었으나 찐마늘은 6.54±0.02, 흑마늘은 4.36±0.06으로 점차 산성화 되는 경향이었다. 생마늘의 total pyruvate 함량은 188.47±3.03 μ㏖/g이었으며 찐마늘과 흑마늘은 각각 77.03±0.97 μ㏖/g과 277.85±2.57 μ㏖/g이었다. Total thiosulfate의 함량은 찐마늘에서 가장 낮았으며, 다음으로 생마늘 및 흑마늘 순이었다. 유리당 중 arabinose와 galactose는 흑마늘에서 각각 1.62±0.30 ㎎/100 g과 13.11±1.73 ㎎/100 g이었으며, 생마늘에서는 glucose, 찐마늘에서는 sucrose, 흑마늘에서는 fructose의 함량이 가장 높았다. 무기물은 칼륨의 함량이 다른 무기물에 비하여 월등히 그 함량이 높아 전체 무기물 함량의 약 76%를 차지하였다. 구성아미노산은 모든 시료에서 glutamic acid, arginine 및 aspartic acid의 함량이 다른 아미노산에 비해 월등히 높았으며, ammonia를 제외한 모든 아미노산이 생마늘에 비해 흑마늘에서 높게 정량되었다. 유리아미노산은 생마늘과 찐마늘에서는 총 15종이 검출되었으나 흑마늘에서는 taurine, L-aspartic acid, glycine, L-α-aminoiso-n-butyric acid 및 γ-amino-n-butyric acid를 포함한 총 5종의 아미노산과 urea 및 O-phosphoethanolamine이 더 검출되었다. Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic (77 μ㏖/g and 0.07 OD/g for each) and the highest in black garlic (278 μ㏖/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.
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