Development of FPGA-based Coincidence Units with Veto Function

고근배,윤현석,권선일,홍성종,이동수,이재성 대한의용생체공학회 2011 Biomedical Engineering Letters (BMEL) Vol.1 No.1

Purpose A coincidence detector is an essential unit to acquire distribution of radioisotopes in positron emission tomography (PET) systems. The coincidence pairs rapidly increase as the number of detector modules increase. To make this system compact, flexible, and conveniently controllable, a field programmable gated array (FPGA)-based coincidence detector was developed. Methods The unit targeted PET systems have eight detector modules. The coincidence detector module needs veto function for controlling the data transfer rate of the output signal because the output is connected to the band-limited ADC and data transfer unit. The coincidence detector module has eight inputs connected to the detector modules,one coincidence output signal connected to the trigger input of the ADC, and three control signals for setting system parameters, such as the coincidence window time, output pulse length, and veto time. Results The performance of the unit was restricted by system clock frequency. The maximum clock frequency was 250MHz when the unit was implemented to XILINX Spartan 3FPGA. The unit had a minimum 2 ns of coincidence timing window when it runs in the double data rate (DDR) mode. The unit was also applied to PET image acquisition and the PET/CT and PET/MR images were successfully acquired. Conclusions The coincidence unit developed in this study was useful for PET image acquisition with PMT- and SiPMbased PET prototypes. The unit can be easily extended to larger systems that have many more detector modules without extra components.

쑥부쟁이 분말을 첨가한 저염식빵 제조 및 품질특성

김용주,정지숙,김은하,이승철,고근배,손병길 동아시아식생활학회 2015 동아시아식생활학회 학술발표대회논문집 Vol.2015 No.5

산수유와 정금나무 열매로 제조한 푸딩의 품질특성

박수진,정지숙,손병길,고근배,정연권,Park, Su-Jin,Jeong, Ji-Suk,Son, Byeong-Gil,Go, Geun-Bae,Jung, Yeon-Kwon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

산수유 분말 첨가 머핀의 품질특성

정지숙,김용주,최보름,이정애,고근배,손병길,강석원,안상희,Jeong, Ji-Suk,Kim, Yong-Joo,Choi, Bo-Rum,Lee, Jeong-Ae,Go, Geun-Bae,Son, Byeong-Gil,Gang, Suk-Won,An, Sang-Hee 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.

배암차즈기 차 제조와 항산화 활성 및 품질특성

정지숙,김용주,안은경,신주영,고근배,손병길,Jeong, Ji-Suk,Kim, Yong-Joo,Ahn, Eun-Kyung,Shin, Ju-Young,Go, Geun-Bae,Son, Byeong-Gil 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1

항염 및 항산화 활성이 우수한 배암차즈기(SPR) 잎을 활용하여 배암차즈기 차(SPRT)를 제조하였다. SPR의 총 폴리페놀 및 총 플라보노이드 함량은 각각 $71.8{\pm}4.74GAE\;mg/g$ 및 $38.7{\pm}2.95QUE\;mg/g$으로 측정되었다. DPPH에 따른 수소공여능은 $16.9{\mu}g/mL$의 $RC_{50}$을 나타내었으며, 이때, 양성대조구인 ascorbic acid는 $6.1{\mu}g/mL$의 $RC_{50}$을 나타내었다. 배암차즈기는 세포 독성을 나타내지 않는 법 위에서 물 추출물의 $IC_{50}$은 $100{\mu}g/mL$ 이상이었으며, $25{\sim}100{\mu}g/mL$의 범위에서 NO 생성이 LPS 처리구에 비해 약 30% 정도 저해되었다. SPRT는 중잎과 대잎을 사용하여 자체수분을 활용하여 단시간 덖음하여 총 120분 가향한 차가 가장 좋은 평가를 받았다. 향은 맛과 전반적인 기호도에 양의관계로 영향을 주었다. SPRT는 덖음 및 가향 작업에 따른 열처리에도 항산화 수치가 통계적으로 유의적인 차이가 없어 항산화능이 유지되었다. 티백량은 1.0 g이 적당한 것으로 평가되었다. 따라서 본 실험의 결과를 바탕으로 배암차즈기가 항산화 등 기능성을 강조한 음료 또는 식품 소재로 활용될 수 있을 것이다. The substitute tea was manufactured from the leaves of Salvia plebeia R. Br. (SPR) that have anti-inflammatory and antioxidative activities. Total polyphenols and flavonoids in SPR were $71.8{\pm}4.74GAE\;mg/g$ and $38.7{\pm}2.95QUE\;mg/g$, respectively. DPPH radical scavenging activity of SPR water extract had an $RC_{50}$ of $16.9{\mu}g/mL$. SPR inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production with an $IC_{50}$ of > $100{\mu}g/mL$. Medium and large leaves were used in the SPR substitute tea (SPRT). The water content was dissipated on roasting within approximately 10 minutes, and the tea obtained from fan-firing for a total 120 minutes was evaluated as most superior. Flavor was positively correlated with the taste and general preference. SPRT maintained its anti-oxidative activity without significant changes on roasting or fan-firing even after the heat treatment. The appropriate weight of a tea bag for one serving was 1.0 g. The study results indicated that SPR is a potential resource for the development of food or ingredients with anti-inflammatory properties.

산수유 분말 첨가 머핀의 품질 특성

정지숙,김용주,최보름,?고근배,손병길,강석원,이정애,안상희 동아시아식생활학회 2014 동아시아식생활학회 학술발표대회논문집 Vol.2014 No.11

쑥부쟁이를 활용한 나물김부각 제조 및 품질특성

이경은,박수진,정연권,고근배,손병길,정지숙,Lee, Gyeong-Eun,Park, Su-Jin,Jung, Yeon-Kwon,Go, Geun-Bae,Son, Byeong-Gil,Jeong, Ji-Suk 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

본 연구는 김부각(KB), 쑥부쟁이 나물부각(SB), 쑥부쟁이 나물김부각(NB)을 제조하여 품질특성을 조사하였다. NB는 쑥부쟁이 나물을 잘게 썰어 들깨 양념하여 김에 부착시켜 찹쌀풀을 발라 부각으로 제조 한 후 동결 건조하였다. KB보다 SB와 NB의 기름 흡유율이 높아 나물의 기름 흡수가 많았다. SB의 DPPH radical 소거능이 가장 높게 측정되었으며 KB 보다는 NB가 높게 측정되어 나물이 김보다 항산화능이 높았다. 저장기간이 길어질수록 수분함량은 증가하는 반면 최대하중, 항복응력 및 경도는 감소하는 경향이었다. 전반적인 기호도는 NB>KB>SB 순이었고, NB와 SB 간 유의한 차이가 있었다. $25^{\circ}C$에서 40일 저장한 NB의 산가 및 과산화물가는 점차 증가하는 경향이었으나, 산패의 기준에는 못 미쳤다. 따라서, $25^{\circ}C$ 이하에서 40일까지는 저장 가능할 것으로 판단되며, 쑥부쟁이뿐만 아니라 기능성이 입증된 다양한 나물을 첨가한 부각을 제조한다면 다양한 소비자 기호도를 충족시킬 수 있는 부각제조가 가능할 수 있을 것으로 본다. In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

유방촬영전용 양전자단층촬영시스템

윤현석,이찬미,이또우 미끼꼬,권순일,김수미,고근배,이동수,홍성종,이재성,Yoon, Hyun-Suk,Lee, Chan-Mi,Ito, Mikiko,Kwon, Sun-Il,Kim, Soo-Mee,Ko, Guen-Bae,Lee, Dong-Soo,Hong, Seong-Jong,Lee, Jae-Sung 대한의용생체공학회 2010 의공학회지 Vol.31 No.4

Breast cancer is the most prevalent woman cancer, and its prevalence rate is increasing rapidly. It is necessary to develop the breast-dedicated positron emission tomography (PET) or positron emission mammography (PEM) systems with high resolution and sensitivity to improve the accuracy of diagnosis of breast cancer. Therefore, it is necessary to develop the high-end PET system technologies, such as the measurement of depth-of-interaction (DOI) and fully digitalized data acquisition, to establish high performance breast imaging systems. In this paper, recent technical advances in breast-dedicated PET imaging systems will be reviewed.

해양방사선 현장측정을 위한 GAGG기반 감마선 검출기의 성능평가

이승은(Lee, Seungeun),이재성(Lee, Jae Sung),고근배(Ko, Guen Bae),백승재(Baek, Seungjae),서정민(Seo, Jung-Min),김수미(Kim, Soo Mee) 한국연안방재학회 2019 한국연안방재학회 학술발표대회 논문집 Vol.2019 No.1

우리나라 및 주변국 (일본, 중국)의 높은 원자력발전 보유율 및 일본의 후쿠시마 원전오염수 바다방류계획에 대한 국민 불안감 해소 및 잠재적 해수 방사능오염에 대비하기 위하여 해양방사선 현장모니터링의 중요성이 높아지고 있다. 본 연구에서 해양방사선 (예, Cs-137)의 상시지속적인 현장 모니터링을 위하여 GAGG 신틸레이터와 SiPM 센서로 구성된 감마선 검출기를 개발하였다. 관심 방사성 핵종 및 배경 방사성 준위에 대한 GAGG기반 감마선 검출기의 에너지해상도 및 최저측정가능 방사능에 대한 성능평가를 수행하였다.

열풍건조 및 데침 처리에 따른 배암차즈기(Salvia plebeia R. Br.)의 항산화 및 이화학적 특성 변화

정지숙(Ji-Suk Jeong),김용주(Yong-Joo Kim),최보름(Bo-Rum Choi),고근배(Geun-Bae Go),손병길(Byeong-Gil Son),강석원(Suk-Won Gang),문승만(Seung-Man Moon) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.6

본 연구는 배암차즈기 나물을 열풍건조 및 데침 처리에 따른 이화학적 변화를 조사하였다. 열풍건조한 배암차즈기의 총 폴리페놀 함량 94.64 mg/g이었으며, 데친 후에는 48.40 mg/g으로 감소하였다. 열풍건조한 배암차즈기의 총 플라보노이드 함량은 29.70 mg/g이며, 데친 후에는 22.10 mg/g으로 감소하였다. 농도 비례적으로 DPPH radical 소거능을 나타내었으며, 25 μg/mL 농도에서 ascorbic acid, 열풍건조 및 데친 후 열풍건조한 배암차즈기가 각각 94.5%, 84.3% 및 59.7%로 유의적인 차이를 나타내었다. 총당 함량은 각각 7,187 mg/100 g과 6,104 mg/100 g으로 데친 후에 감소하였다. 데치는 과정 중 sucrose와 maltose는 감소하고 glucose와 fructose는 증가하였다. 주요 유기산은 succinic acid이었으며, 데친 후에는 succinic acid가 감소한 반면에 citric acid는 오히려 증가하는 경향을 보였다. Glucose와 fructose는 citric acid의 생성에 영향을 주며, sucrose와 maltose는 tartaric acid, malic acid 및 succinic acid의 생성에 영향을 주는 것으로 조사되었다. 14종의 아미노산이 검출되었으며, methionine, lysine, glycine, histidine, cystine은 검출되지 않았다. 배암차즈기는 총 아미노산의 함량은 다른 종류의 나물에 비해 적은 편이었으나, 총 아미노산에 대한 필수아미노산의 비율은 열풍건조한 배암차즈기가 61.76%로 필수아미노산의 함유량이 상대적으로 높았다. 또한 열풍건조 배암차즈기는 비아미노산인 norvaline과 GABA가 각각 1.40 mg/100 g과 39.00 mg/100 g으로 상당량 검출되었다. 따라서 항산화 효과 및 영양학적으로도 우수한 배암차즈기는 나물뿐만 아니라 다양한 건강기능성 식품 소재로의 활용가치가 우수한 것으로 평가된다. The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at 25 μg/mL of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.