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RISS 인기검색어
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- 저자 : 고영환(Yong Hwan Ko) (검색결과 4 건)
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현근탁,송상택,좌달희,고영환,Hyun, Geun-Tag,Song, Sang-Tak,Joa, Dal-Hee,Ko, Yong-Hwan 한국지하수토양환경학회 2010 지하수토양환경 Vol.15 No.3
Contamination of groundwater from point and non-point sources is one of major problems of water resource manangement in Jeju island. This study characterized groundwater and soil contamination in Hallim area which is one of the areas of significantly contaminated soil and groundwater in Jeju Island. The amount of loaded contaminant (ALC) of Jeju area was estimated as 13,212 ton N/yr and 3,210 ton P/yr, The ALC of Hallim area was amounted to 2,895 ton N/yr and 1,102 ton P/yr, which accounted for 21.9% and 34.3% of the Jeju's ALC, respectively. The soil pH values (5.6-5.9) were not much different in land use areas. By contrat, average cation exchange capacity (CEC) of 14.1 $cmol^+/kg$ was high comparing to the nationwide range of 7.7-10.9 $cmol^+/kg$. Further, Sodium adsorption ratios (SARs) of horse ranch, pasture, and cultivating land for livestock were as high as 0.19, 0.17, and 0.16 respectively, comparing to the other landuse areas. Nitrate nitrogen at 22.2% of total groundwater wells exceeded 10 mg/L (the criteria of nitrate nitrogen for drinking water), averaginged 6.62 mg/L with maximum 28.95 mg/L. Groundwater types belonged to Mg-$HCO_3$, Na-$HCO_3$, Ca-$HCO_3$, and Na-Cl, among which Mg-$HCO_3$ type occupied more than 70% of the total samples, indicating the presence of anthropogenic sources. The concentration of nitrate nitrogen was negatively related to altitude and well depth, and positively related to the concentration of Ca, Mg, and $SO_4$ which might originate from chemical fertilizer. The ratio of nitrogen isotopes was estimated as an average of 8.10$^{\circ}/_{\circ\circ}$, and the maximum value of 17.9$^{\circ}/_{\circ\circ}$. According to the nitrogen isotope ratio, the most important nitrogen source was assessed as chemical fertilizer (52.6%) followed by sewage (26.3%) and livestock manures (21.1%).
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Agrobacterium rhizogenes 를 이용한 Populus tremuloides 의 형질전환
류기중(Key Zung Riu),소인섭(In Sup So),유장걸(Zang Kual U),고영환(Yong Hwan Ko),이선주(Sun Joo Lee),(Wesley P . Hackett) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.2
Several factors affecting on transformation efficiency were studied to establish a Agrobacterium rhizogenes mediated system for the transformation of Populus species, and We could obtaine tansgenic plantlets expressing the introduced gene. Leaf sections were more sensitive than stem sections to kanamycin and thought to be better material for transformant screening. The bacterial density did not affect on the efficiency of transformation over the range of 4×10^5∼7×10^9 cfu. The optimum period for co-cultivation was one day or shorter. Both of the optimum concentrations of cefotaxime and ampicillin in the medium were 250 ㎍/㎖ for elimination of bacteria from the inoculated leaf sections. The addition of acetosyringone in the bacterial culture medium increased transformation rate, and the highest rate was obtained at 50 μM of acetosyringone. The transformed galls could be selectively induced and gown on the growth regulator-free medium or on the medium containing 100 ㎍/㎖ or higher contrition of kanamycin. The roots were induced from the galls incited by A rhizogenes within 3 weeks on the growth regulator-free medium as well as on the medium containing growth regulators. The plantlets were regenerated from the galls cultured for 6 weeks on the medium containing 0.05 ㎎/㎖ of NAA and 0.5 ㎎/㎖ of BA. The expressions of the introduced opine gene in the transformed galls and plantlets were confirmed by the analysis of agropine and mannopine.
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고영환,김창용,강동섭,하진환,김수현,강영주,송대진 한국산업미생물학회 1991 한국미생물·생명공학회지 Vol.19 No.2
자리(Chromis notatus)젓은 제주도의 향토식품이다. 다른 젓갈류와 마찬가지로 자리젓도 20% 내외의 식염을 함유하고 있는데, 성인병 예방의 차원에서 식염농도를 경감시킬 필요가 있다. 그러기 위해서는 식염농도 저하에 따른 저장 숙성상의 문제를 해결해야 하는데 그 방법으로 KCl 첨가와 유산균의 선택적 증폭배양을 시도하였다. 식염농도를 10~4% 수준으로 KCl을 5 ~2% 수준으로 병행첨가하고 유산균 및 유산발효에 부족한 탄소원을 보충하기 위해서 포도당을 2% 수준으로 섞어서 만든 자리젓의 저장 숙성 중의 변화를 주기적으로 조사하고 식염만을 20% 처리한 자리젓과 비교하여 적절한 자리젓 제법을 찾아내었다. 자리젓 숙성기간 60여일 동안 ATP 및 관련물질의 함량은 식염농도의 고저나 유산균의 유무에 영향을 받지 않았다. 유리아미노태질소 함량, TMAO와 TMA함량, TBA가, 그리고 휘발성 염기질소 함량에서는 식염만을 20% 처리한 자리젓과 식염 10%, KCl 5%, 포도당 2% 그리고 유산균 Pediococcus halophilus를 병행처리한 자리젓간에 별다른 차이가 없었다. 더구나 관능검사 성적에 있어서도 상기 두 종류의 자리젓이 거의 비슷하였다. 유산균의 세포수는 상기 식염을 10% 수준으로 처리한 자리젓에서는 저장 숙성기간 60여일 동안 10^5 cell/㎖로 유지되었고 pH는 4.2까지 저하되었다. 따라서 P. halopohilus를 starter로 사용하여 식염 10%, KCl 5%, 포도당 2% 수준으로 섞어서 유산발효 자리젓을 제조할 수 있다고 생각한다. Jarijeot is a local food prepared by fermentation of salted fish, Chromis notatus. Since its NaCl content is around 20% like other fermented seafoods, reduction of NaCl concentration is desirable to minimize the risk of health hazard. Addition of KCl and enrichment of lactic and fermentation were attempted to solve the problems resulting from low salt concentration. NaCl and KCl were added to a fish, Chromis notatus simultaneously at concentrations of 10 to 4% and 5 to 2%, respectively. Lactic acid bacteria and glucose at final concentration of 2% were also mixed with the above-salt treated fish to prepare jarijeot. The jarijeot was examined periodically for chemical changes during aging and compared with reference jarijeot containing only 20% of NaCl to find out an appropriate method for quality improvement. The content of ATP and its related compounds was not affected by the concentration of NaCl or the presence of lactic acid bacteria. Nearly no difference in contents of free amino nitrogen, trimethylamine oxide, trimethylamine and volatile basic nitrogen was observed between the jarijeot containing 20% of NaCl only and that containing 10% of NaCl, 5% of KCl, 2% of glucose and cells of Pediococcus halophilus. Moreover, sensory evaluation of both kinds of jarijetos reealed almost the same scores. The number of cells of P. halophilus was maintained at concentration of 10^5 cell/㎖ for 60 days' fermentation in the above mentioned jarijeot containing 10% of NaCl. Its pH was dropped down to 4.2. Accordingly it is possible to prepare jarijeot enriched with lactic acid bacteria if KCl and glucose are added at concentration of 5% and 2%, respectively, in addition to NaCl at a final concentration of 10%.
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