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근권에서 분리한 세균의 IAA 생합성 경로와 IAA 생성능과의 관계
김운진,송홍규,Kim, Woon-Jin,Song, Hong-Gyu 한국미생물학회 2012 미생물학회지 Vol.48 No.1
대표적인 식물호르몬인 indole-acetic acid (IAA)를 생성하는 근권세균에서 IAA 생합성 경로와 생성량과의 관계를 파악하기 위해 IAA 생성능이 크게 다른 4개 균주를 선발하고 동정하였다. 특정 경로를 이용한 IAA 생합성능의 조사를 위해 주요 전구물질을 첨가하여 IAA 생성량을 측정하였다. Tryptophan 의존적 경로에 의한 총 IAA 생성량은 Acinetobacter guillouiae SW5가 1.66 mg/ml로 가장 높았으며, indole acetamide (IAM)를 배지에 첨가했을 때 amidase의 활성은 분리균주 중 Rhodococcus equi SW9이 가장 높았다. IAA 생합성을 위한 또 다른 두 가지 경로의 전구물질인 indole acetonitrile (IAN)을 첨가하였을 때 IAA 생합성은 A. guillouiae SW5가 가장 높았으며, 이 때 nitrilase 보다는 nitrile hydratase의 활성이 높았다. 그러나 두 경로 중 IAN을 직접 IAA로 전환시키는 nitrilase의 활성은 Bacillus thuringiensis SW17이 균주들 중 가장 높았다. B. thuringiensis SW17은 4균주 중 IAA생합성능이 가장 낮았으며 tryptophan을 이용하여 생합성하는 IAA 중 상당량을 IAM을 거치는 경로를 통해 생성한다. Lysinibacillus fusiformis SW13은 IAA 생합성에 관여하는 nitrile 전환경로들을 비교적 고르게 이용하여 IAA를 생성하였다. Tryptophan 비의존적 경로를 통한 IAA 생합성은 A. guillouiae SW5에서만 소량 관찰되었다. This study explores the interaction between the production of indole-3-acetic acid (IAA), a typical phytohormone auxin and the role of IAA biosynthetic pathways in each IAA producing rhizobacterial strain. The bacterial strains were isolated from rhizosphere of wild plants and identified as Acinetobacter guillouiae SW5, Bacillus thuringiensis SW17, Rhodococcus equi SW9, and Lysinibacillus fusiformis SW13. A. guillouiae SW5 exhibited the highest production of IAA using tryptophan-dependent pathways among the 4 strains. When indole-3-acetamide (IAM) was added, Rhodococcus equi SW9 showed the highest IAA production of $3824{\mu}g/mg$ protein using amidase activity. A. guillouiae SW5 also showed the highest production of IAA using two pathways with indole-3-acetonitrile (IAN), and its nitrile hydratase activity might be higher than nitrilase. B. thuringiensis SW17 showed the lowest IAA production, and most of IAA might be produced by the amidase activity, although the nitrilase activity was the highest among 4 strains. The roles of nitrile converting enzymes were relatively similar in IAA synthesis by Lysinibacillus fusiformis SW13. Tryptophan-independent pathway of IAA production was utilized by only A. guillouiae SW5.
김운진,노광석,조은자 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.6
The effect of Woomegi Dduck. mixed with Tack-joo and So-ju, and made of glutinous rice flour added with various proportions of nonwaxy rice and wheat flour, were studied by the textural and the sensory characteristics. Springiness, gumminess of Woomegi Dduck added with wheat flour tended to be higher than the one with nonwaxy rice flour and cohesiveness tended to increase as the addition amount of glutinous rice flour increased. The degree of gelatinization tended to decrease as the addition of nonwaxy rice flour and wheat flour contents increased from 10 to 50%. Overall sensory score of' the sample with 50% of wheat flour added to the glutinous rice flour and mixed with Tack-joo was the highest.
고온 (750 ~ 850℃) SOFC용 밀봉재의 특성에 미치는 고열팽창계수를 갖는 필러의 영향
김빛남,이미재,황종희,임태영,김진호,황해진,김일원,정운진,Kim, Bit Nam,Lee, Mi Jai,Hwang, Jong Hee,Lim, Tae Young,Kim, Jin Ho,Hwang, Hae Jin,Kim, Il Won,Chung, Woon Jin 한국세라믹학회 2013 한국세라믹학회지 Vol.50 No.6
In this study, we report that effects of a filler with a high coefficient of thermal expansion on a sealant for high-temperature ($750{\sim}850^{\circ}C$) SOFC. We designed a $SiO_2-BaO-ZnO-B_2O_3-Al_2O_3$ glass system with a softening temperature higher than $750^{\circ}C$. The properties of the glass system show not only low volumetric shrinking but also low swelling. The glass system did not create a crystal phase during along-term heat treatment. We fabricated a seal gasket with 0, 10, 15, and 20 wt% cristobalite added as filler materials with glass powder. The coefficient of thermal expansion of the seal gasket increased according to cristobalite content. During along-term heat treatment, the leak rate decreased by about 5% after a heat treatment in an oxidizing atmosphere at $750^{\circ}C$ for 2000 h, also decreasing by about 6% after a heat treatment in a reducing atmosphere at $750^{\circ}C$ for 1000 h.
윤숙자,김운진 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.4
A self completed survey of 250 housewivies living in the Seoul. The aim of this study was to investigate the perceptions and preferences of 20's, 50s housewives to Korean traditional cookies. The result is as follows. As to the preference of Korean traditional cookies, 86.0% answered they liked it. The frequency rate of eating Korean traditional cookies showed that 2 times a year reached the highest 45.6%. They usually purchase Korean cookies on the market rather than making them by themselves. The study showed that 50s housewives preferred Korean cookies are yakwa(74.3%), maejackwa(35.7%) and kangjung(34.3%) otherwise 20s housewives preferred Korean traditional cookies are yakwa(79.4%), kangjung(60.0%) and yeat gangjung(39.4%) This survey study may contribute to the improvement of Korean traditional cookies.
일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성
조은자,김운진,양미옥,Cho, Eun-Ja,Kim, Woon-Jin,Yang, Mi-Ok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2
This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.