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이스트 phaffia rhodozyma 유래 astaxanthin의 난황착색에 관한 연구
김기하,안길환,조명행,이상호,최치만,조한덕,이창희,모인필,Kim, Ki-ha,An, Gil-hwan,Cho, Myung-haing,Lee, Sang-ho,Choi, Chi-man,Cho, Han-dug,Lee, Chang-hee,Moh, In-pill 대한수의학회 1996 大韓獸醫學會誌 Vol.36 No.2
The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.
정진석,안길환,장승교,류병태,Jung, Jin-Suk,Ahn, Gil-Hwan,Jang, Seung-Gyo,Ryu, Byung-Tae 한국군사과학기술학회 2014 한국군사과학기술학회지 Vol.17 No.3
The combustion pressure and thrust of aft-igniter were measured to investigate the characteristics of ignition charge. Granule and pellet shape ignition charge of $BKNO_3$ and MTV(Magnesium-Teflon-Viton) were used for igniters. Ignitions with granule charges show abrupt increases of combustion pressure and thrust compared to those of pellet charge. $BKNO_3$ igniter shows higher combustion pressure than MTV igniter due to higher combstion rate. Mg particle size affects the combustion pressure of MTV igniter.
안만기,전재현,안길환,이승영,Ahn, Mahn-Ki,Jeon, Jae-Hyun,Ahn, Gil-hwan,Lee, Seung-Young 한국군사과학기술학회 2017 한국군사과학기술학회지 Vol.20 No.4
In this paper, authors described on localization development's results about an electric igniter in thermal battery with a pyrotechnic heat sources. Especially, the development test and evaluation(DT&E) process and the methods in the developments of the electric igniter which is parts of a domestic thermal battery on K-PSAM was in charge of government and developed for defense of a local areas in Korea. We have proposed a process of design and manufacture on the electric igniter. Finally, we verified a quality and a reliability of the electric igniter from test results by Fisher-Snedecor's law and over 99.5 %(C.L. 95 %) for K-PSAM.
최승현,류동걸,박수형,안경구,임용표,안길환,Choi, Seung-Hyun,Ryu, Dong-Kul,Park, Su-Hyoung,Ahn, Kyoung-Gu,Lim, Yong-Pyo,An, Gil-Hwan Korean Society of Horticultural Science 2010 원예과학기술지 Vol.28 No.3
무의 소비에 있어서 주된 문제점은 glucosinolate에 의한 쓴맛과 매운맛이다. 최근에 무의 문제점을 보완할 수있는 콜라비가 한국에 도입되어 제주도에서 월동재배가 이루어지고 있다. 두 작물의 식감과 맛이 비슷하여 품질을 비교 분석하였다. 콜라비의 환원당, cellulose, pectin의 함량은 무보다 낮았다. 식감은 콜라비가 무보다 더 단단한 것으로 나타났으며, 아미노산의 함량은 콜라비가 무보다 약 2.7배 정도 높았다. 특히 aspartate, glutamate, arginine과 같은 수용성 유리 아미노산의 함량이 무보다 콜라비에서 3배 정도 높게 나타났다. 총 glucosinolate 함량은 콜라비가 무의 내부 보다 12.4배, 외부 보다 28.5배로 각각 낮았다. 관능평가에서 콜라비의 쓴맛과 매운맛이 무보다 적게 나타났다. 항암성분으로 알려진 glucoraphanin은 무 보다 콜라비에 더 많이 함유되어 있는 것으로 나타났다. 콜라비의 환원당 함량이 무에 비해 적음에도 불구하고 관능평가에서 무보다 콜라비가 더 달다는 결과가 나왔다. 이는 무보다 콜라비가 더 많은 수용성 유리 아미노산을 함유하기 때문일 것이라 생각된다. 결과적으로 콜라비는 맛과 기능적인 면에서 무보다 높게 나타나 소비가 증가될 것으로 예상된다. The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.
토양의 pH (6.9 vs. 7.6)에 의한 배추 (Brassica rapa ssp. campestris) 의 성분에 대한 영향
조만현,함인기,이은모,이조은,강남,임용표,안길환,Jo, Man-Hyun,Ham, In-Ki,Lee, Eun-Mo,Lee, Jo-Eun,Jiang, Nan,Lim, Yong-Pyo,An, Gil-Hwan Institute of Agricultural Science 2010 Korean Journal of Agricultural Science Vol.37 No.1
Functional and nutritional components of 7 cultivars of Chinese cabbage (CC; Brassica rapa subspecies campestris) from China were analyzed to compare the effects of soil pH (6.9 vs. 7.6). The CC grew on the soil of pH6.9 (CC-6.9) contained significantly increased amounts (2.3~4-fold) of pectin, crude protein, vitamin C and vitamin E compared to the control. The contents of ash and minerals (Ca, Fe, Na, Zn, K and Mn) were also significantly increased in CC-6.9. However, CC-6.9 contained 16-75% lower contents of reducing sugars, cellulose and crude fat than CC-7.6. CC-7.6 contained more glucosinolates than CC-6.9; gluconasturtiin (20.68 vs. 0.84 $nmol{\cdot}g^{-1}$ wet wt) and gluconapin (202.55 vs. 0.15 $nmol{\cdot}g^{-1}$ wet wt). In conclusion, CC-6.9 had an improved texture (high pectin and low cellulose) and nutritional value (high in protein, Ca, Fe, Zn, vitamin C, and E), whereas CC-7.6 had better taste (high in reducing sugars) and anticancer functionality (high in glucosinolates).
성능 및 수치해석적 접근법을 이용한 밀폐용기 내 Zirconium/Potassium Perchlorate의 연소 특성 연구
한두희(Doo-hee Han),성홍계(Hong-gye Sung),권미라(Mi-ra Kwon),안길환(Gil-hwan Ahn),김준형(Jun-hyung Kim),류병태(Byung-tae Ryu) 한국추진공학회 2016 한국추진공학회 학술대회논문집 Vol.2016 No.12
Zirconium Potassium Perchlorate(ZPP) 화약의 성능 특성을 측정하는 방법으로 밀폐용기 내에서 화약을 연소시키는 CBT 기법을 적용할 수 있다. 이 때 대량의 가스가 짧은 시간에 급격히 방출되기 때문에 강한 압력파가 생성되고, 이로 인해 압력 진동현상이 발생한다. 이로 인해 정량적으로 평가가 어렵고, 무차원 모델을 사용한 성능 예측에 한계가 발생한다. 따라서 본 논문은 무차원 성능해석 기법과 2D 전산해석을 병렬적으로 사용하여 밀폐용기 내 ZPP 연소 특성을 평가 및 검증하였다. Closed bomb test(CBT) have been widely utilized when measuring combustion characteristics of Zirconium Potassium Perchlorate(ZPP) explosive. However, ZPP emits large amount of gas and energy during the combustion to induce pressure oscillation inside a closed vessel. This phenomena makes difficult to quantify combustion characteristics using only 0D analysis. Thus, this work used 0D internal ballistics and reactive two-phase numerical simulation in 2D to obtain adequate burning surface area of ZPP.
토양 pH가 배추(Brassica rapa ssp. campestris)의 영양성분과 기능성분에 미치는 영향
이조은,왕평연,김경연,김성한,박수형,황용수,임용표,이은모,함인기,조만현,안길환,Lee, Jo-Eun,Wang, Pingjuan,Kim, Gyung-Yun,Kim, Sung-Han,Park, Su-Hyoung,Hwang, Yong-Soo,Lim, Yong-Pyo,Lee, Eun-Mo,Ham, In-Ki,Jo, Man-Hyun,An, Gil-Hwan Korean Society of Horticultural Science 2010 원예과학기술지 Vol.28 No.3
비닐하우스의 낮은 pH 토양(pH6.2)과 노지의 높은 pH 토양(pH7.6) 의 pH 차이가 배추 품질에 미치는 영향을 알아보기 위하여 13종 배추의 기능성 성분과 영양성분을 분석하였다. 낮은 pH 토양에서 재배된 배추는 높은 pH 토양에서 재배된 배추에 비하여 펙틴, 조단백질, 비타민 C, 비타민 E의 함량이 현저히 높았으며 회분과 무기질(Ca, Fe, Na, Mn) 또한 높았다. 그러나 환원당, 셀룰로오스, 조지방의 함량은 낮은 pH 토양의 배추가 높은 pH 토양의 것 보다 40-50% 낮았다. 글루코시놀레이트의 일종인 gluconasturtiin(18.33 vs. $1.16nmol{\cdot}g^{-1}$ wet weight)과 gluconapin(145 vs. $2nmol{\cdot}g^{-1}$ wet weight) 은 높은 pH 토양의 배추에서 낮은 pH 것보다 의미 있게 높았다. 본 연구 결과 낮은 pH 토양에서 재배된 배추는 펙틴의 함량이 높고 셀룰로오스의 함량이 낮아 조직감이 좋으며 단백질, Ca, Fe, vitamin C와 E의 함량이 높아 영양성분이 향상 되었으나 높은 pH 토양에서 재배된 배추는 환원당과 글루코시놀레이트의 함량이 많아 맛과 항암성은 높음을 알 수 있었다. The contents of functional and nutritional components of 13 cultivars of Chinese cabbage (CC, $Brassica$ $rapa$ subspecies $campestris$) were analyzed to compare the effects of soil pH of the greenhouse (pH 6.2) and outdoor (pH 7.6). The CC cultivated on pH 6.2 (CC-6.2) soil contained significantly increased amounts (2-9 fold) of pectin, crude protein, vitamin C and vitamin E compared to the counterpart (CC-7.6). The contents of ash and the minerals (Ca, Fe, Na, and Mn) were also significantly increased in CC-6.2. However, CC-6.2 contained 40-50% lower contents of reducing sugars, cellulose and crude fat than CC-7.6. CC-7.6 contained more glucosinolates, gluconasturtiin (18.33 vs. $1.16nmol{\cdot}g^{-1}$ wet weight) and gluconapin (145 vs. $2nmol{\cdot}g^{-1}$ wet wt), than CC-6.2. In conclusion, CC-6.2 had an improved texture (high pectin and low cellulose) and nutritional value (high in protein, Ca, Fe, vitamin C, and E), whereas the CC-7.6 had better taste (high in reducing sugars) and anticancer functionality (high in glucosinolates).