광양지역의 지반전단강도 증가 특성

홍원표,송영석,이근하 중앙대학교 기술과학연구소 2000 기술과학연구소 논문집 Vol.30 No.-

본 연구에서는 연약지반개량공사가 실시된 광양지역을 대상으로 압밀기간동안 개량지반의 물리적, 역학적 변화특성 및 개량효과를 고찰되어 있다. 지반개량전 원지반에서 시료를 채취하고, 모래말뚝 타설직후, 압밀방치중(예상압밀도 50%) 및 압밀완료시(예상압밀도 90%)에도 시료를 채취하여 각각 토질정수를 조사 비교하였다. 그 결과 압밀이 진행되는 동안 지반의 강도는 증가하여, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도로 구한 점성토지반의 강도증가율(C_u/P_o)이 0.36이 되었다. 그리고, 일축압축강도와 함수비는 최대압밀응력에 대하여 유일함수관계를 보이고 있으며, 압밀완료시점(예상압밀도 90%)에서 추정된 비배수전단강도는 측정된 비례수전단강도와 비교적 잘 일치한다. In this study, both physical and mechanical properties of soft grounds are investigated during improvement works of soft grounds in Kwangyang. The properties of soil before ground improvement are compared with the properties of the improved ground after Sand Compaction Pile installation, during consolidation(degree of consolidation 50%), and at the end of consolidation(degree of consolidation 90%). From this result, improvement of the shearing strength of soft grounds can be deserved during consolidation, and the improving rate of shearing strength C_u/P_o is 0.36. The relationship between the shearing strength by unconfined compression tests, consolidation stress and water content shows that both the shearing strength and water content have an unique function relationship. The shearing strength predicted by Rutledge hypothesis shows relatives good agreement with the field strength.

Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Geun Pyo Hong,Ji Yeon Chun,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brineimmersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

Characterization of a Novel Monoclonal Antibody (27H2) Recognizing Human CD34 Class III Epitope

Hong, Kwon-Pyo,Kang, Sung-Hee,Lee, Kyoung-Mee,Ji, Gil-Yong,Yoon, Sang-Soon,Kim, Jong-Suk,Son, Bo-Ra,Lee, Dong-Geun,Lee, Ok-Jun,Song, Hyung-Geun The Korean Association of Immunobiologists 2010 Immune Network Vol.10 No.6

Background: Monoclonal antibodies (mAbs) recognizing Class III epitope of CD34 are essential for flow cytometric diagnosis of leukemia. Methods: 27H2 mAb was developed from a mouse alternatively immunized with human acute leukemia cell lines, KG1 and Molm-1. Using flow cytometric analysis of various leukemic cell lines and peripheral blood, immunohistochemical study of frozen tonsil, we characterized 27H2 mAb. Antigen immunoprecipitated with 27H2 mAb immunobloted with anti-CD34 mAb. A case of bone marrow sample of acute lymphoblastic leukemia (ALL) patient was obtained at CBNU Hospital. For epitope identification enzyme treatment with neuraminidase and O-sialoglycoprotein endopeptidase (OSGE) and blocking assay with known classIII mAb (HPCA-2) were done. Results: Only KG1 and Molm-1 revealed positive immunoreactivity. Immunohistochemical staining disclosed strong membranous immunoreactivity on high endothelial venules. Antigen immunoprecipitated by 27H2 mAb showed approximately 100 kDa sized band immunoblotted with anti-CD34 under non-reducing conditions. Epitope recognized by 27H2 mAb disclosed resistancy to both neuraminidase and OSGE treatment and completely blocked with known class III mAb preincubation. CD34 positive leukemic cells in BM of pre B cell ALL patient detected by FITC-conjugated 27H2 and HPCA-2 were identified with similar sensitivity. Conclusion: A novel murine mAb recognizing class III epitope of human CD34 with high affinity, which is useful for flow cytometric diagnosis of leukemia, was developed.

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

We investigated the effects of non-meat protein binders combined with glucono-&-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the x-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37MPa/s, respectively, and pressurization was conducted at 200MPa for 30 min at 4oC. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

Geun Pyo Hong,Ji Yeon Chun,Si Kyung Lee,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

In this study, the effects of physical parameters (30-270MPa of pressure, 3-57 min of time, and 1-49oC of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (

Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein

Geun Pyo Hong,Koo Bok Chin 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-δ-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

Effects of Salt, Glucono-δ-Lactone and High Pressure Treatment on Binding Properties of Restructured Pork

Hong. Geun-Pyo,Perk. Sung-Hee,Kim. Jee-Yeon,Ko. Se-Hee,Lee. Sung,Min. Sang-Gi 한국축산식품학회 2006 심포지움 및 학술발표회 Vol.- No.37

In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.

Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Hong, Geun-Pyo,Chun, Ji-Yeon,Choi, Mi-Jung Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.3

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products

Geun Pyo Hong,Yeun Sul Lee,Ji Yoo Baek,Mi Jung Choi 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer?, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.

Evaluation of Salt, Microbial Transglutaminase and Calcium Alginate on Protein Solubility and Gel Characteristics of Porcine Myofibrillar Protein

Hong, Geun-Pyo,Chin, Koo-Bok Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.5

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.