재래닭 경제 형질에 대한 유전모수 추정

김효선(Hyosun Kim),김시동(Sidong Kim),이승수(Seungsoo Lee),강보석(Bosuk Kang),이정규(Junggyu Lee),조광현(Kwanghyun Cho) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.2

본 연구는 재래닭 흑색, 적갈색, 흑색 3계통의 경제 형질에 대하여 유전모수 및 상관관계를 추정하였고, 이용된 자료는 국립축산과학원에서 보유하고 있는 2000년부터 2007년까지 총 14,421수를 이용하였다. 계통별 분석에서 흑색 계통이 150일령 체중 및 270일령 체중에서 가장 높았으며, 황갈색 계통은 270일령 산란수에서 가장 많았다. 유전모수 추정결과 흑색 계통에서 시산 일령, 150일령 체중, 시산 난중, 270일령 체중, 270일령 난중 및 270일령 산라수의 유전력이 각각 0.32, 0.50, 0.31, 0.43, 0.48 및 0.69로 나타났고, 적갈색 계통은 각각 0.42, 0.41, 0.19, 0.48, 0.44 및 0.76으로, 황갈색 계통은 각각 0.44, 0.52, 0.24, 0.54, 0.51 및 0.66으로 나타났다. 유전상관에서는 시산 일령과 150일령 체중, 시산 일령과 270일령 산란수, 150일령 체중과 시산 난중에서 부의 상관이 나타났고, 표현형 상관에서는 유전상관과 마찬가지로 부의 상관을 나타내었으나 저도의 상관을 나타내었다. This study was conducted to estimate heritabilities, genectic and phenotypic correlations on economic traits in three strains of Korean Native chickens (KNC) : Black (B), Red Brown (RB) and Yellow Brown (YB). The data used in this study were collected from 2000 to 2007 in the National Institute of Animal Science and a total number was 14,421 birds. The effect of the strains analysis showed that the strain B were greater than the other strains for body weight at 150 days and 270 days. The number of egg production at 270 days of the strain YB was higher than the other strains. The estimated heritabilities age at 1<SUP>st</SUP> egg, body weight at 150 days, egg weight at 1<SUP>st</SUP> egg, body weight at 270 days, egg weight at 270 days and number of egg production at 270 days were 0.32, 0.50, 0.31, 0.43, 0.48 and 0.69 for strain B; were 0.42, 0.41, 0.19, 0.48, 0.44 and 0.76 for strain RB; were 0.44, 0.52, 0.24, 0.54, 0.51 and 0.66 for strain YB respectively, The genetic and phenotypic correlations were also estimated.

홀소자와 자기코어를 이용한 하이브리드 및 전기자동차용 전류센서 제작

연교흠(Kyoheum Yeon),김시동(Sidong Kim),손대락(Derac Son) 한국자기학회 2013 韓國磁氣學會誌 Vol.23 No.2

A current sensor is one of important component which is used for the electrical current measurement during charge and discharge of the battery, and monitoring system of the motor controller in the electric and hybrid vehicle. In this study, we have developed an open loop type current sensor using GaAs Hall sensor and magnetic core has an air gap. The Hall sensor detect magnetic field produced by the current to be measured. The 3 mm air gap core was made by HGO electrical steel sheets after slitting, winding, annealing, molding, and cutting. Developed current sensor shows 0.03 % linearity within DC current range from ?400 A to +400 A. Operating temperature range was extended to the range of ?40~105 oC using temperature compensating electronic circuit. To Improve frequency bandwidth limit due to the air flux of PCB (Printed Circuit Board) and Hall sensor, We employed an air flux compensating loop near Hall sensor or on PCB. Frequency bandwidth of the sensor was 100 kHz when we applied sine wave current of 40 A·turn in the frequency range from 100 Hz to 100 kHz. For the dynamic response time measurement, 5 kHz square wave current of 40 A·turn was applied to the sensor. Response time was calculated time reach to 90 % of saturation value and smaller than 2 μs.

국산 시판 화이트 와인의 품질특성

윤향식,박정미,박혜진,정창원,최원일,박재호,김시동,Yoon, Hyang-Sik,Park, Jung-Mi,Park, Hyejin,Jeong, Changwon,Choi, Wonil,Park, Jaeho,Kim, Sidong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.4

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

대추과원 녹비작물 재배시 토양학성 변화 및 녹비작물 생체량

강보구 ( Bo Goo Kang ),이경자 ( Gyeong Ja Lee ),김영상 ( Young Sang Kim ),김시동 ( Sidong Kim ),( Wonirl Cheo ) 한국토양비료학회 2011 한국토양비료학회 학술발표회 Vol.2011 No.1

대추과원 녹비작물 재배시 토양학성 변화 및 녹비작물 생체량

강보구(Bogoo Kang),이경자(Gyeongja Lee),김영상(Youngsang Kim),Wonirl Cheo,김시동(Sidong Kim) 한국토양비료학회 2011 한국토양비료학회 학술발표회 초록집 Vol.2011 No.10

포도 신품종 ‘옥랑’을 이용한 와인 발효 및 품질 특성

박혜진(Hye Jin Park),최원일(Wonil Choi),박정미(Jung-Mi Park),정창원(Changwon Jeong),김시동(Sidong Kim),윤향식(Hyang-Sik Yoon) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.5

본 연구에서는 세리단과 캠벨얼리 포도 품종을 교배 조합하여 만든 신품종인 옥랑 포도 품종의 와인으로서의 가능성을 조사하기 위하여 포도 전처리 방법 및 와인 제조 조건에 따라 옥랑 와인의 발효 특성을 조사하였다. 포도 전처리 방법으로 저온 침용과 열처리 방법을 사용하였고, 발효 4일차 압착과 발효 종료 후 압착한 와인을 제조하였으며 캠벨얼리 와인과 비교하였다. 발효 기간이 경과함에 따라 당도는 감소하여 알코올 함량이 증가하였는데, 저온 침용 처리한 와인의 초기 발효속도가 다소 느리게 진행되었으나 발효가 종료된 시점에서는 전처리 방법이 알코올 함량에는 큰 영향을 미치지 않는 것으로 나타났다. pH는 저온 침용한 옥랑 와인에서 3.17의 가장 낮은 pH가 분석되었으나 발효종료 후에는 비슷한 수치를 나타내어 발효 진행에 따른 pH 변화는 거의 없는 것으로 분석되었다. 발효 전 총산 함량은 캠벨얼리가 0.61%로 0.54%의 옥랑보다 높았으나 발효가 진행되면서 모든 처리구에서 총산 함량이 증가하여 발효 8일의 저온 침용한 옥랑 와인에서 0.99%의 가장 높은 총산 함량을 나타내었고 이후 감소하였다. 기능성 성분인 총 폴리페놀 함량 분석 결과 전처리 방법으로 가열 처리한 발효 2일째 옥랑 와인에서 143.24 mg%의 높은 총 폴리페놀 함량이 분석되었으며, 옥랑 와인의 전자공여능의 경우 발효 종료 후 압착 처리한 와인에서 높은 값을 보였으며 발효 10일째인 와인에서 88.86%의 가장 높은 항산화 활성을 나타내었다. 이와 같은 연구로 포도 전처리 방법 및 와인 제조 조건에 따른 옥랑 와인의 비교 분석 자료를 제공함으로써 발효 특성을 과학적으로 제시하였고, 캠벨얼리보다 과피색이 연한 옥랑의 특성을 살려 로제 와인으로 개발이 가능할 것으로 판단된다. This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas °Brix values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49∼0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.

포도 숙성 정도에 따른 청포랑 화이트 와인의 향기 및 품질 특성

윤향식 ( Hyang-sik Yoon ),정창원 ( Changwon Jeong ),박혜진 ( Hyejin Park ),박정미 ( Jung-mi Park ),최원일 ( Wonil Choi ),김시동 ( Sidong Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

국산 시판 로제 와인의 품질 특성

박정미 ( Jung-mi Park ),박혜진 ( Hyejin Park ),정창원 ( Changwon Jeong ),최원일 ( Wonil Choi ),김시동 ( Sidong Kim ),윤향식 ( Hyang-sik Yoon ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

To investigate the quality characteristics of domestic rose wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of rose wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of rose wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 rose wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of rose wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of rose wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl- 1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

전산유체해석을 활용한 공기청정기 구조 설계 및 개선

박종혁(Jonghyuck Park),민준원(Joonwon Min),유승을(Seungeul Yoo),최정운(Jungwoon Choi),최우석(Wooseok Choi),김시동(Sidong Kim) 한국자동차공학회 2011 한국자동차공학회 학술대회 및 전시회 Vol.2011 No.11

Along with increasing awareness of the indoor air quality, the problem of removing gaseous pollutants and smell inside of vehicle has become more important than ever. Volatile organic compound (VOC) generated from inside of vehicles expose drivers to various kinds of diseases for a long period of time. This study analyzes photocatalyst and air purifier. Computational fluid dynamic analysis (CFD) was used to analyze photocatalyst responses and fluid in accordance with the influx of air.

아로니아 와인의 품질 특성 및 휘발성 향기성분

윤향식 ( Hyang-sik Yoon ),박혜진 ( Hyejin Park ),박재호 ( Jaeho Park ),전종옥 ( Jongok Jeon ),정창원 ( Changwon Jeong ),최원일 ( Wonil Choi ),김시동 ( Sidong Kim ),박정미 ( Jung-mi Park ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.