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전형섭,최연웅,조기성 전북대학교 공학연구원 ( 구 전북대학교 공업기술연구소 ) 2003 工學硏究 Vol.34 No.-
On this study, to deal with meteorological satellite data in general data processing system without high cost of meteorological satellite data processing equipment, it studied the geometric correction method which could be coincided with real world coordinate and adjusted the spatial resolution of meteorological satellite data to observe the change of local meteorological environment. As the result of geometric correction, the Root Mean Squared Error(RMSE) generally decreased as the number of control points increased, but the minimum of these was generated in the third and fourth degree formula using 25 control points. As a result of resampling, the RMSE had no connection with the pixel size of it. Therefore when using 25 control points as uniform distribution and the polynomial expression of fourth degree as conversion formula, we could get the most appropriate result for general utilization of GMS imagery.
새로운 LacZ Gene Fusion 및 Gene Cartridge Vector의 개발에 관한 연구
박교선,이영훈,박충웅,최창진 圓光大學校 基礎自然科學硏究所 1987 基礎科學硏究誌 Vol.6 No.2
In this study, a new lacZ gene vector, plasmid PGEM3-lacZ was constucted, which could be used for the study of the gene regulation and the function of proteins. Plasmid pMC1871 was digested with restriction endonuclease Pst I and Sma I to obtain a DNA fragment with the lacZ-gene(3091 bp). Recombinant plasmid pGEM3-lacZ was constructed by inserting the lacZ gene DNA(Pst I-Sma I cut DNA; 3091 bp) of pMC1871 into the Pst I and Hinc Ⅱ sites of plasmid pGEM3. After then, Recombinant plasmid pGEM3-lacZ DNA was transformated into E. coli HB 101. pGEM3-lacZ DNA/HB 101 was screened on the NZY plate with ampicillin and X-gal(5-Bromo-4-Chloro-3-Indolyl-β-D-Galactoside) by selecting blue colonies. The restriction map of pGEM.3-1acZ DNA was constructed by the following restriction enzymes :Bgl I, Xbal I, Bam HI, EcoR I, Hind Ⅲ, Kpn I, Pst I, Sma Ⅰ, Sal Ⅰ. From the restriction map, the lacZ DNA was confirmed to be present at the expected position in the plasmid pGEM3-lacZ. pGEM3-lacZ/HB101 gives about 10 times more lacZ DNA than pMC 1871/HB101.
차원섭,백신경,나경민,박준희,오상룡,이원영,천성숙,최웅규,조영제 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.4
떫은감 품종의 하나인 등시를 이용하여 감장아찌 제조 중 과육의 이화학적 변화를 조사한 결과, 염도 변화는 저농도 간장 및 된장 침지의 경우 다소 완만한 증가를 보였고, 고농도의 간장 및 된장 침지의 경우 침지 기간내내 증가하는 것으로 나타났다. 간장 침지액 감장아찌의 경도는 간장 및 된장 모두 20-80% 농도에서는 침지 초기에는 증가하다가 침지 기간이 경과할수록 감소하는 경향을 나타내었다. 간장 침지 감장아찌의 색도 변화는 저장기간이 경과할수록 명도가 낮아지는 경향이었고, 적색도와 황색도는 침지액 농도를 달리하였을 경우 농도가 낮을수록, 침지 기간이 길어질수록 높았으며, 침지액 농도에 따른 차이는 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감장아찌 중의 탄닌함량의 변화는 모든 침지액 농도에서 침지 기간이 지속될수록 탄닌의 함량은 저장 초기에 서서히 감소되다가 침지 기간이 길어질수록 급격히 감소하였으며, 첨가량에 따른 탄닌함량의 변화폭은 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감과육에 존재하는 연화효소인 polygalacturonase와 pectinesterase 활성 변화는 간장침지 및 된장침지 모두 침지 초기부터 효소활성이 증가하기 시작하였으며 침지 기간이 경화할수록 효소활성은 더욱 높아지는 것을 알 수 있었고, 침지액의 농도가 높아질수록 효소활성이 억제되었다. Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time (0~50 days) with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with 80~100%, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time (0-50 days) and enzyme activity was inhibited by high concentration of soaking solution.
Ung-Kyu Choi,Hyun Su Ryu,Hyun Tae Kim,Sun Mi Yun,Su-Jin Lee,Jae Dek Choi,Young-Hyun Hwang,Soo Young Choi,Oh-Shin Kwon 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5
This study was conducted to identify the differences in proteomic characteristics of ‘Agakong’, recombinant inbred line, and its parental genotypes ‘Eunhakong’ (Glycine max) and ‘KLG10084’ (G. soja). The isoflavone content of ‘Agakong’ was 3 times higher than that of its parental lines. A combined high-throughput proteomic approach was employed to determine the expression profile and identity of proteins using 2-dimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry. The overall distribution patterns of proteins are quite similar, but lots of protein spot intensities varied among the genotypes. A total of 41 proteins, representing significant difference in the quantities of protein among the lines, were successfully identified. Among them, more than 50% of the proteins identified were subunits of glycinin and β-conglycinin, 2 major storage proteins. This study showed that the proteomic analysis could help to define specific changes in protein level and composition, which can occur in the generation of new soybean varieties.
Ung-Kyu Choi,Mi-Hyang Kim,Nan Hee Lee,Yeon-Shin Jeong,O-Jun Kwon,Young-Chan Kim,Young-Hyun Hwang 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5
This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans (‘Agakong’) according to the degree of germination of the raw soybeans. The sprouting rate was 8.6±5.6% after 12 hr of germination, but at 24 hr it increased rapidly to 85.4±4.7%. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.
Personality consistency analysis in cloned quarantine dog candidates
Choi, Jin,Kim, Hong Bum,Kang, Young Ung,Kim, Min Jung,Lee, Sang-im,Oh, Hyun Ju,Kim, Geon A,Jo, Young Kwang,Park, Eun Jung,Park, Jin Yong,Choi, Yun Gyu,Lee, Byeong Chun University of Veterinary and Pharmaceutical Scienc 2017 Acta veterinaria Vol.86 No.3
<P>In recent research, personality consistency has become an important characteristic. Diverse traits and human-animal interactions, in particular, are studied in the field of personality consistency in dogs. Here, we investigated the consistency of dominant behaviours in cloned and control groups followed by the modified Puppy Aptitude Test, which consists of ten subtests to ascertain the influence of genetic identity. In this test, puppies are exposed to stranger, restraint, prey-like object, noise, startling object, etc. Six cloned and four control puppies participated and the consistency of responses at ages 7-10 and 16 weeks in the two groups was compared. The two groups showed different consistencies in the subtests. While the average scores of the cloned group were consistent (<I>P</I> = 0.7991), those of the control group were not (<I>P</I> = 0.0089). Scores of Pack Drive and Fight or Flight Drive were consistent in the cloned group, however, those of the control group were not. Scores of Prey Drive were not consistent in either the cloned or the control group. Therefore, it is suggested that consistency of dominant behaviour is affected by genetic identity and some behaviours can be influenced more than others. Our results suggest that cloned dogs could show more consistent traits than non-cloned. This study implies that personality consistency could be one of the ways to analyse traits of puppies.</P>