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윤혜현,이숙영 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5
In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine (F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (Fl) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10℃ was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The Fl and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The Fl- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling waste waters as brine for the production of baechu Kimchi.
윤혜현,백지예,서관우,김용삼,고정헌,이정화 대한약리학회 2018 The Korean Journal of Physiology & Pharmacology Vol.22 No.4
The expression of BCL-2 interacting cell death suppressor (BIS), an antistress or anti-apoptotic protein, has been shown to be regulated at the transcriptional level by heat shock factor 1 (HSF1) upon various stresses. Recently, HSF1 was also shown to bind to BIS, but the significance of these protein-protein interactions on HSF1 activity has not been fully defined. In the present study, we observed that complete depletion of BIS using a CRISPR/Cas9 system in A549 non-small cell lung cancer did not affect the induction of heat shock protein (HSP) 70 and HSP27 mRNAs under various stress conditions such as heat shock, proteotoxic stress, and oxidative stress. The lack of a functional association of BIS with HSF1 activity was also demonstrated by transient downregulation of BIS by siRNA in A549 and U87 glioblastoma cells. Endogenous BIS mRNA levels were significantly suppressed in BIS knockout (KO) A549 cells compared to BIS wild type (WT) A549 cells at the constitutive and inducible levels. The promoter activities of BIS and HSP70 as well as the degradation rate of BIS mRNA were not influenced by depletion of BIS. In addition, the expression levels of the mutant BIS construct, in which 14 bp were deleted as in BIS-KO A549 cells, were not different from those of the WT BIS construct, indicating that mRNA stability was not the mechanism for autoregulation of BIS. Our results suggested that BIS was not required for HSF1 activity, but was required for its own expression, which involved an HSF1-independent pathway.
연구논문 : 패밀리레스토랑의 브랜드개성과 고객이 인식하는 자아이미지의 일치성에 관한 연구
윤혜현 ( Hye Hyun Yoon ),정효선 ( Hyo Sun Jung ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to measure customers` perception of brand personality and self-image of family restaurants and compare the congruity between brand personality and customer-perceived self-image according to customers` general characteristics. Self-administered questionnaires were completed by 377 customers, and data were analyzed by frequency, chi-square. paired samples t-test, factor, reliability, cluster, and discriminant analyses. Results of the study were as follows: factor analysis of brand personality and customer-perceived self-image as 5 factors, i.e., sincerity(10 variables), excitement(8 variables), competence(7 variables), sophistication (6 variables), and ruggedness(5 variables). As a result, the averages of brand personality and self-image of family restaurants were 2.93±0.39 and 3.24±0.52, respectively. Cluster analysis divided subjects into two groups according to congruity between brand personality and customer-perceived self-image of family restaurants: congruity group and incongruity group. The two groups were differed from one another in general characteristics. Limitations and future research directions are also discussed.