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金俊平,扈正基,金館右 中央大學校 自然科學硏究所 1987 自然科學硏究所 論文集 Vol.1 No.-
General compositions, protein and lipid properties of peals - barley were determined as follows. 1. Pearl-barley were composed of 9.8% moisture, 14.8% crude protein, 6.2% crude fat, 1.3% crude ash and 1.1% crude fiber respectively. 2. Fatty acids of pearl - barley were composed of 50% oleate 34% linoleate, and 13% palmitate respectively. 3. The effects of pH on the extraction of protein were studied. It was shown that solubilities were low at pH 3-4 and increasing markelly at alkaline pH 8-12. 4. Isolation by modified Osborne method yieldid albumin, globulin, gliadin and glutelin at the proportion of 24.25%, 14.05%, 21.35%, and 40.35% respectivly. 5. Chromatogram of isolated protein by gel-filtration showed two peaks for albumin(F-a:83%, F-b:17%), three peaks for globulin(F-a:88%, F-b:7%, F-c:5%)and three peaks each for gliadin and glutelin(gliadin 71%, 16%, 13%, glutelin 68%, 13%, 19%). 6. Disc-PAGE patterns showed about 10 bands in total albumin, 2 bands in albumin(F-a), 3 bands in total globulin an d 1 band in globulin under pH 8.3 buffer system(Ornstein and Davis method), while it showed about 8 bands in total gliadin, 11 bands in total glutelin and 3 bands in glutelin under pH 4.5 buffer system. 7. Amino acids of Pearl-barley protein were composed of 30.99% of acidic amino acid, 59.45% of neutral amino acid and 9.54% of basic amino acid.
高光鎭,김준평 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.3
The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete black design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6℃ die temperature, and optimum inferred score of overall acceptability is 59,6 among 90.
Dose Distribution and Image Quality in the Gantry Aperture for CT Examinations
조평곤(Pyong-Kon cho),김유현(You-Hyun Kim),최종학(Jong-Hak Choi),이기열(Ki-Yeol Lee),김형철(Hyung-Cheol Kim),김장섭(Jang-Seob Kim),신동철(Dong-Chul Shin),이성현(sung-Hyun Lee),이준협(Jun-Hyub Lee),신귀순(Gwi-Soon Shin) 대한방사선과학회(구 대한방사선기술학회) 2009 방사선기술과학 Vol.32 No.4
슬라이스 두께(slice thickness)와 선속시준(beam collimation, BC)의 변화에 따른 CT gantry aperture 내의 선량 분포와 영상의 질을 알아보고자 하였다. CT장치로는 64-slice MDCT 스캐너(Brilliance 64, Philips, Cleveland, USA)를 사용하였다. 피사체가 없는 경우(air scan)의 선량측정을 위해 CT용 전리함을 gantry aperture내의 회전중심점(isocenter)과 12시, 3시, 6시, 9시 방향에서 회전중심점으로부터 5 cm 간격으로, 30 cm까지 BC를 변화시키면서 각각 측정 하였다. 또한 5개의 구멍(팬텀의 중심과 12시, 3시, 6시, 9시 방향)으로 구성된 CT head and body close phantom을 gantry aperture 내에 위치시키고 각 지점에서 선량을 측정하였다. Gantry apertue 내 피사체의 위치변화에 대한 영상의 노이즈를 비교하기 위해서 AAPM CT용 팬텀의 물통을 회전중심점과 12시 방향으로 5 cm와 10 cm 이동시킨 후 BC를 변화시키면서 스캔한 후 팬텀의 중심과 12시, 3시, 6시, 9시 방향의 지점에서 노이즈를 측정하였다. 이 중에서 몇 군데의 위치는 영상 영역에서 벗어나서 측정할 수가 없었다. 이대 노이즈 측정을 위해서 영상재구성의 슬라이스 두께는 5mm로 하였다. 측정한 결과 다음과 같은 결론을 얻었다: 첫째, CTDIw는 회전중심점으로부터 멀어질수록, BC가 넓어질수록 감소하였다. 둘째, BC의 넓이가 비슷한 경우는 CTDIw는 거의 유사한 값을 보였다. 즉, CTDIw는 검출기 배열의 수나 화소의 크기 보다는 전체적인 BC의 넓이에 의존하고 있음을 알 수 있었다. 셋째, air scan과 phantom scan 경우 모두에서 CTDIw는 BC가 증가될수록 감소하였다. 그러나 air scan의 경우보다 head pahntom scan 시 약 30%, body phantom scan 시 약 52% 정도 CTDIw의 값이 감소하였다. 넷째, BC와 팬텀의 위치 변화에 따른 노이즈 값은 2X0.5mm의 BC을 제외하고는 head pahntom scan한 경우 3.9~5.9, body phantom scan한 경우 5.3~7.4로 나타나, BC와 팬텀의 위치변화에 따라서 큰 차이가 없었다. 따라서 피사체의 위치가 gantry aperture 내 SFOV(scan field of view)에 포함될 경우 회전중심점에 정확하게 위치시키지 않아도 영상의 질에는 많은 영향을 미치지 않는다는 것을 알 수 있었다. The purpose of this study was to determine the dose distribution and image quality according to slice thichness and BC(beam collimation) in the gantry aperture. CT scans were performed with a 64-slice MDCT(Brilliance 64, Philips, Cleveland, USA) scanner. To determine the dose distribution according to BC, a ionization chamber was palced at isocenter and 5, 10, 15, 20, 25 and 30 cm positions from the isocenter in the 12, 3, 6 and 9 o'clock directions. The dose distribution for phantom scan was also measured using 12, 3, 6 and 9 o'clock directions. The image noise measurement for different BCs was performed using an AAPM CT phantom. Water-filled block of the pahntom was moved by 5 cm or 10 cm to the 12 o'clock direction, and the image noise was measured at the center of the phantom, and the points of 12, 3, 6 and 9 o'clock direction respectively. Some points were placed beyond the scan field of view (SFOV), so that measurement was not possible at that points. The results are as follows: The CTDIw showed a larger decrese as the source goes farther from the iso-center or the BC became wider. The CTDIw depends on the BC width more than the number of the channel of a detector arry. The value of CTDIW decresed with increasing BC, but the value decreased 16.6~31.9% in the lead pahntom scan in air scan and 51.0~64.5% in the body phantom scan. The value of the noise was 3.9~5.9 in the head and 5.3~7.4 in the body except for BC 2X0.5 mm regardless of the degree of deviation from the iso-center. When a subject was located within the SPOV, the position did not significantly affect image quality even if the subject was out of the center.
김준평,석호문,신동화,남영중,박용곤 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.2
The physicochemical properties and charteristics of sweet potato starches which were isolated from the six varieties were investigated. The shapes of starch granules which observed through photomicroscope and scanning electron microscope lucre round and polygonal, but those of the Shinmi were most polygonal, and the average diameters were in the range of 10.4∼14.2 microns. The amylose contents were between 25% and 28%, and blue values and alkali numbers were in the range of 0.29∼0.36, 7.0∼12, respectively. The swelling power and solubility patterns of the starches were negligible until 50℃, thereafter it increased rapidly and the Eunmi showed highest water binding capacity of 211.6%. Amylogram pattern of 6% starch solutions were similar to no peak viscosity, but maximum viscosity varied widely with varieties. A significant positive correlation was observed between amylose content and average gelatinization temperature. Taste and texture of the steam cooked sweet potatoes were negatively and positively correlated with moisture and amylose contents, respectively, while those of the microwave cooked sweet potatoes were only positively correlated with amylose contents.
김준평,심우만,김종익 한국농화학회 1980 Applied Biological Chemistry (Appl Biol Chem) Vol.23 No.1
White and black sesame produced in Korea were defatted with ethyl ether or n-hexane. Defatted sesame meal was extracted with water and salt solution, and protein extraction was precipitated at various pH 1 through 12, with trichloro acetic acid (TCA), tannic acid and ammonium sulfate, respectively. Protein was purified by Sephadex A-25, G-75, G-100 and G-200, and identified its protein fraction by polyacrylamide gel electrophoresis. Amino acids composition of protein in white sesame was analyzed by automatic amino acid analyzer. Protein contents of white sesame, black sesame and sesame meal are 20.5%, 19.2%, and 44.7%, respectively. n-Hexane was the most suitable solvent for extraction of oil from sesame. Crude protein precipitation was better in higher pH. The protein extraction was more effective with the solution containing sodium chloride under the pH 8. Globulin in total protein was high and prolamin was less than in other cereal proteins. Glutamic acid contents of white sesame and sesame globulin were 17.1%, and 20%, respectively. Both proteins contained relatively high levels of essential amino acids. 12-13 bands w ere found in water soluble protein and 2 bands in salt soluble protein were detected by the disc gel electrophoresis, and were identified in both of white and black sesame. The salt soluble protein of white sesame could be purified by Sephadee G-100 and G-200.