HL-60 세포의 성장에 대한 제주자생 해조류의 효과

김상철,박수영,김병석,강지훈,김세재 제주대학교 생명과학기술혁신센터 2002 제주생명과학연구 Vol.5 No.-

The purpose of the present study is to examine the inhibitory effect of extracts of marine algae growing in Jeju on the growth of HL-60 leukemia cells. The effect was observed by measurement of metabolic activity and counting of viable cells. The methanol extracts on 36 species of marine algae growing in Jeju were screened for cytotoxic effect at the concentration of 100㎍/㎖. In results, the inhibitory effect on the growth was observed in the treatment of crude extracts on 7 species of marine algae. In particular, Dictyota dichotoma, Myelophycus simplex, Laurencia okamurae, Plocamium telfairiae, Petalonia binghamiae, Codium minus marketdly inhibited the growth of HL-60 cells.

여러 가지 식품첨가제에 의한 Algin 용액의 유동 특성

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

알긴을 액상제품에 이용하기 위하여 algin의 농도와 수용액의 pH, 온도 변화에 의한 algin의 유동특성과 산미제, 감미제, 기타 첨가물이 algin의 점성에 미치는 영향을 조사하였다. 알긴 용액은 회전속도가 동일할 때는 농도가 높을수록 점도가 증가하였고 0.4% 농도까지는 dilatant형, 0.5% 이상에서는 pseudoplastic형 유체의 특성을 나타냈다. 알긴 용액의 pH가 5.5일 때 점도가 가장 높았고 pH 5.5 이하에서는 산성일수록 점도가 낮아졌으며, pH 7.0 이상에서는 점도의 변화가 없었다. 온도가 낮을수록 점도가 높았고, 가열함에 따라 용해시간이 단축되었으며 80℃이상의 가열에 의하여 점도가 다소 낮아졌다. 산미제에 의해 알긴의 점도는 pH 의존적으로 pH 3.2∼3.3에서 점도가 가장 낮았고 pH 3.0 이하에서는 gel이 형성되었다. 감미제는 알긴 용액의 점도에 영향을 주지 않았다. 무기염류 중 NaCl과 KCl은 점도를 감소시켰으며 MgCl_2와 CaCl_2는 점도를 증가시켰고, FeCl_3 첨가는 점도 증가효과가 커서 0.1% 첨가에 의햐여 gel이 형성되었다. 아미노산 중 glutamic acid는 1.0% 첨가 시에 점도 감소효과가 있었으며 다른 아미노산은 변화를 나타내지 않았다. In order to obtain data for use of algin in drink making process, solution properties of algin have been investigated at various condition of algin concentration, temperature, pH and various food additives. At same revolution velosity, viscosities of algin were increased as algin concentration raised. Algin solution showed dilatant type flow in concentration of 0.25% to 0.4%, but pseudoplastic type flow in above 0.5%. A maximum viscosity of algin was observed at pH 5.5 ad its viscosities were also decreased as the temperature increased and heating at 80℃ above. Organic acids affected on the viscosity of algin with pH dependently, and gel formed in pH below 3.0. Sweetners have no effect to the viscosity of algin. However, addition of NaCl and KCl upto 1.0% decreased a little its viscosity and CaCl_2, MgCl_2 and FeCl_3 increased the viscosity of algin. Glutamic acid decreased the viscosity of algin.

다시마 추출액의 점성과 향미 개선을 위한 볶음처리 조건

김나미,박명한,전병선,박채규,양재원 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

다시마 추출액의 향미와 물성을 개선하기 위하여 볶음처리에 의한 품질변화를 조사하고 최적 볶음조건을 선정하였다. 추출액의 상징액율과 고형분수율 및 조단백질 수율은 볶음온도와 시간이 증가할수록 높아졌다. Algin의 함량은 볶음온도 175℃에서 가장 높았고,회분의 함량은 볶음온도가 증가할수록 많아졌다. 추출액의 점도는 볶음온도와 시간이 증가함에 따라 낮아졌으며 175℃, 10분 볶음처리할 때 점도 감소가 뚜렷하였다. 추출액 의 pH는 볶음온도 150℃까지는 다소 낮아지는 경향이었으며 175℃ 이상의 볶음처리 시 볶음온도와 시간이 증가함에 따라 다소 높아졌다. 볶음온도와 시간이 증가함에 따라 명도(L값)은 감소하였고, 적색도(a값)과 황색도(b값)은 증가하다가 a값은 200℃ 15분처리, b값은 175℃, 30분 처리 이후에서 각각 감소되기 시작하였다. 다시마 추출액의 냄새는 175℃에서 볶음처리하였을 때 고소한 냄새가 크게 증가하고 메스꺼운 냄새가 뚜렷하게 감소되어 전체적인 기호도가 가장 높았다. 구수한 맛과 해조맛은 175℃에서 고소한 맛이 증가되면서 메스꺼운 맛이 뚜렷하게 감소되었고 200℃ 이상에서는 탄맛이 많아져 전체적인 맛의 기호도는 175℃에서 가장 좋은 것으로 평가되었다. 이상의 결과를 종 합하여 볼 때 다시마를 175℃에서 10분간 볶음처리하는 것이 다시마 추출액에서 좋지 않은 향미를 개선하고 점성을 감소시키기에 적합하였다. Roasting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant %, solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175℃, ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175℃ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 150℃, however, at temperature more than 175℃, its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time, Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 200℃, 15 min. or 175℃, 30 min. and after that, its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175℃, 10 min. was significantly low in intensity of nauseous odor and high in intensity of roasted odor and acceptability. The taste characteristics showed that sea tangle extract prepared by roasting of 175℃, 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and acceptability. Overall data suggested 175℃, 10 min. was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

콘크리트의 强度發現性狀에 관한 實驗的 硏究 : 溫水養生에 의한 强度發現性狀

金鍾寅,崔榮和,鄭載東,張炳一 대구대학교 과학기술연구소 1996 科學技術硏究 Vol.3 No.1

The purpose of this experimental study is to evaluate the strength development of concrete by warm water method and discuss how these methods can be adapted for regular quality control and quality assurance of concrete. Accelerate strength test data by warrn water method can be used for estimating the future strength, e.g. the 28-day strength. This study process has conducted to estimating strength development of mortar and concrete, and early estimating strength of concrete according to W/C = 50, 55, 60%, curing temperature = 20, 40, 60℃ For these Ultrasonic Velocity test on concrete are performed for the concrete prepared with 40℃ . The results of this study., the equations applicable universally with resonable accuracy, are presented for estimating the potential strength of concrete by warm water-curing method.

3수준계 지교배열표의 요인 배치 방법

김병재 명지대학교 공학기술연구소 1986 공학기술연구소 논문집 Vol.1 No.-

This paper develops an algorithm to assign the three-level factors at the columns of the table of the orthogonal arrays. The column number of the interaction-factor is determined by each column number of the two main factors. The size of the experimental units is affected by the total numbers of the main factors and the interaction-factors. When the assignment cannot be possible because of the insufficient size of the column numbers, the experimental units must be increased to avoid the confounding.

문제의 정확한 서술 목적에서의 시간-공간 사고법 연구

金昞在 明知大學校 産業技術硏究所 2009 産業技術硏究所論文集 Vol.28 No.-

Abstract-Time-Space Thinking Method is useful for several purposes such as survey for problem-solving forecasting of system evolution’s trend, etc., and this study is focused at the purpose of the correct problem statement. At describing the Time-Space matrix, two aspects are introduced; one is that the Past is to prevent and the Future is to corrective, and the other is of the completeness of technical systems. And the templates with questions for each cases are proposed. It is expected to be useful to state the problem correctively by using the Time-Space matrix.

전북지역 치과개원의의 열구전색제 사용실태에 관한 연구

김재곤,백병주 大韓小兒齒科學會 1994 大韓小兒齒科學會誌 Vol.21 No.2

Since the introduction of pit and fissure sealants in the early 1970's, many studies have been published amply documenting the efficacy of these materials as caries-preventive agents. However, the acceptance of the technique by dentist has been questionable. This survey was investigated the attitudes toward and use of pit and fissure sealants by dentist in Chonbuk area. The results were as follows: 1. Utilization of pit and fissure sealants is very high. Only 15% of dentists never use pit and fissure sealants, whereas 85% generally use pit and fissure sealants. 2. Most dentists reported that their knowledge of pit and fissure sealants was gained through dental schools education. 3. Concern about difficult to sell' to patient, poor retention of pit and fissure sealants and unsubstantiated by research were given as the main reasons why pit and fissure sealants was not used. 4. Patient demands and various educate program were given as important factors that would lead to increase use of pit and fissure sealants.

점액낭종의 외과적 처치

김재곤,김영진,김미라,백병주 대한소아치과학회 2000 大韓小兒齒科學會誌 Vol.27 No.2

점액낭종은 타액선의 분비도관이 외상, 타석, 반흔조직등에 의해 폐쇄되거나 파열되어 점액이 조직내로 유출 및 저류되어 발생하는 가성의 낭종으로, 이 중 하마종은 구강저에서 발생하는 점액낭종에 사용하는 용어이다. 염증에 이환되지 않았다면 대부분이 무통의 양상을 나타내며 심부에 위치할수록 정상색조를 띄게된다. 점액낭종의 치료는 주로 재발을 방지하기 위하여 인접소타액선을 포함한 완전절제를 시행하며, 병소의 크기가 큰 경우 부분절제를 시행하기도 한다. 하마종의 치료는 조대술과 완전절제술이 있으며, 조대술은 잦은 재발을 일으키는 단점이 있으나 치료가 성공적으로 시행되었을 경우, 환자에게 타액선이 제거되는 불편감을 덜 할 수 있다. 본 증례에서는 하순과 구강저에 발생한 점액낭종과 하마종을 완전절제술과 조대술로 치료하고 그 경과를 관찰한 바 술 후 재발이 관찰되지 않았고, 정상기능을 회복하였다. 향후 치료부위의 재발여부에 대한 계속적인 관찰이 필요하리라 생각되며, 하마종의 치료시 조대술이 적절히 이용되었을 때 환아의 불필요한 타액선 절제를 피할 수 있다고 사료된다. 또한 점액낭종의 치료시, 병력과 임상적 특징을 바탕으로 한 정확한 감별진단과 적절한 치료법의 선택이 중요하다는 결론을 얻었다 주요어 : 점액낭종, 하마종, 조대술, 완전절제술

단클론항체를 이용한 타액 내 Streptococcus mutans 수준의 측정

김추성,김재곤,양연미,백병주,이경열,김미아,임수민 大韓小兒齒科學會 2010 大韓小兒齒科學會誌 Vol.37 No.2

Streptococcus mutans는 구강 내에 상존하는 치아우식증의 주요 원인균으로서 치면의 피막에 부착 후 glucan을 형성하여 세균의 군락을 이루며, 외부로부터 공급된 자당대사를 통하여 유기산을 생성함으로써 법랑질을 탈회시킨다. 치아우식 활성도의 평가를 위한 단클론항체를 이용한 방법은 진료실에서 빠른 시간 내에 간편하게 타액에 존재하는 Streptococcus mutans의 정량분석이 가능한 방법이다. 이 연구는 3세에서 6세 사이의 어린이 15명을 대상으로 자극성 타액을 채취하여 시판 중인 단클론항체를 이용한 Salivacheck Mutans, strip을 이용한 Dentocult-SM 그리고 MSB배지 배양법으로서 타액 내 Streptococcus mutans를 측정한 후 그 값을 우식경험치아수와 비교하여 상관관계를 알아보았다. Saliva-check Mutans를 이용한 방법은 Dentocult-SM과 MSB배지법과 통계학적으로 유의한 상관관계를 보였으나 (p<0.05), MSB배지법은 어린이의 우식경험치아수와 통계학적으로 유의한 결과를 나타내지 않았다 (p=0.34). Streptococcus mutans, one of the major causal agents of dental caries, is component of the dental plaque. It produces various organic acids such as lactic acid which is the end-product of glycolysis, and this leads to dental caries. A new system using species-specific monoclonal antibodies was developed to detect Streptococcus mutans in saliva. The system quickly detects salivary Streptococcus mutans in 30min and classifies the result into two levels. The purpose of this study was to investigate correlation between monoclonal antibody-based detecting system and selective medium-based detecting methods. Children's deft indices were also compared with Streptococcus mutans counts in MSB agar plate. Subjects consisted of 15 children in the age of 3 to 6 years. They were assigned to three groups: Group Ⅰ (deft index = 3), Group Ⅱ (deft index ≤ 3), Group Ⅲ (deft index ≥ 4). The results are as follows : 1. The rate of children with positive response was 13.3% and with negative response was 86.7% in the result of Saliva-check Mutans test kit. 2. There was a positive correlation between monoclonal antibody-based detecting system and selective medium-based detecting methods (p<0.05). 3. Streptococcus mutans counts in MSB agar plate were irrelevant to deft of children(p=0.34).

창의공학 교과목 편성

김병재 명지대학교 산업기술연구소 2001 産業技術硏究所論文集 Vol.20 No.-

Creative Engineering Design course is offered in several engineering colleges to increase the motivation of students on engineering, designing and manufacturing experiences, and individual engineering major. This study is to review student evaluation on the course and to suggest an effective model of Creative Engineering Design. The course is for freshman or sophomore engineering students of all majors, and includes several creative team activities with the 4 or 5 team members and creative engineering design projects. It is expected that students can achieve the several educational outcomes such as creativity, communication skill, and teamworks after taking this course.