이이스트 고정 bio칼럼을 이용한 Sb의 화학종분리 및 연속적 수소화물발생법에 의한 감도개선

이정옥,권효식,박용남,Lee, Jeong-Ok,Kwon, Hyo-Shik,Pak, Yong-Nam 대한화학회 2010 대한화학회지 Vol.54 No.6

매우 작은 유리구슬(직경 $100{\mu}m$이하)위에 이이스트를 공유결합시킨 bio컬럼을 제작하여 $Sb^{3+}$와 $Sb^{5+}$를 선택적으로 분리하고 연속적 수소화물 발생법을 이용하여 감도를 개선하였다. 최적 용리조건은 용리액 0.8 M 질산으로 흐름속도 1.0 mL $min^{-1}$이며 수소화물 발생의 최적조건은 HCl 2 M, 환원제로 $NaBH_4$ 3% (w/v), 흐름속도는 0.83 mL $min^{-1}$, 수소화물을 운반하는 아르곤기체의 흐름속도는 50 mL $min^{-1}$ 이었다. 이러한 조건에서 두 화학종의 분리시간은 각각 112초와 354초였다. $200{\mu}L$의 시료를 사용하였을 때 감도는 10 여배 개선되었고 검출한계는 $Sb^{3+}$ 및 $Sb^{5+}$에 대하여 각각 3.0 ppb와 7.0 ppb 이었다. 표준시료를 제작하여 분석한 결과, 정확한 결과를 얻을 수 있었다. Yeast is immobilized upon $100{\mu}m$ CPG(controlled pore glass bead) to separate $Sb^{3+}$ and $Sb^{5+}$. Continuous hydride generation is performed after the bio-column. The optimum conditions are 0.8 M nitric acid as an eluent with the flow rate of 1.0 mL $min^{-1}$ and the optimum conditions for the generation of hydride are 2 M HCl, 3% (w/v) $NaBH_4$ with the flow rate of 0.83 mL $min^{-1}$, Ar carrier gas flow rate of 50 mL $min^{-1}$. Two species are separated at 112 and 354 seconds each. The sensitivity is enhanced by 10 times for $200{\mu}L$ of sample and the detection limits are 3.0 ppb and 7.0 ppb for $Sb^{3+}$ and $Sb^{5+}$, respectively. When compared with the standard samples, this method showed accurate results.

CAC- SDI 서어비스의 이용현황(利用現況) 분석(分析)

이정옥,신현웅,Lee, Jeong-Ok,Sin, Hyeon-Ung 한국과학기술정보연구원 과학기술정보센터 1977 Journal of Information Science Theory and Practice Vol.10 No.4

논문편 - 의생활 분야 : PVA 가호 (加糊) 직물의 다림질 온도가 탈호율에 (脫糊率) 미치는 영향

이정옥,조차,최경순 ( Jeong Ok Lee,Cha Jo,Keung Sun Choi ) 대한가정학회 1980 Human Ecology Research(HER) Vol.18 No.4

MCNPX를 이용한 선형가속기의 6 MeV 전자선에 대한 에너지분포 계산

이정옥,정동혁,Lee, Jeong-Ok,Jeong, Dong-Hyeok 한국의학물리학회 2006 의학물리 Vol.17 No.4

본 연구에서는 MCNPX 코드를 사용하여 6 MeV 전자선의 에너지분포를 계산하였다. 이를 위하여 선형가속기(ML6M; Mitsubishi, Japan)의 헤드를 모델화하였다. 전자선의 초기에너지 분포는 가우시안으로 가정하였으며, 이 때 평균에너지는 측정과 계산으로 구한 $R_{50}$과 공기중 선량프로 파일을 평가하여 결정하였다. 결정된 빔 변수를 적용하여 선형가속기 헤드속 주요 위치에서의 전자선 에너지분포를 계산하였다. 어플리케이터 출구에서의 광자에 대한 에너지분포를 이용하여 깊이선량률에서 오염광자의 영향을 분석하였다. The electron energy spectra for 6 MeV electron beam were calculated using a MCNPX code. The head of the linear accelerator (ML6M; Mitsubishi, Japan) was modelled for this study. The energy spectrum of the initial electron beam was assumed to be Gaussian and the mean energy was determined by evaluating the measured and calculated values of $R_{50}$ and dose profiles in air. The energy distributions for electrons and photons at the interested points in the head of the linear accelerator were calculated by appling the Initial beam parameters. The effect of contaminant photons on depth dose curves were estimated by the photon energy spectra at the end of the applicator.

라디오 시사정보 프로그램의 진행자 선호요인에 관한 연구

이정옥 ( Jeong Ok Lee ) 한국커뮤니케이션학회 2005 커뮤니케이션학연구 Vol.13 No.3

가사의 향유방식과 현대적 변용문제 : 경북의 현대 내방가사를 중심으로

이정옥 ( Jeong Ok Lee ) 한국고시가문학회 2008 한국시가문화연구 Vol.0 No.22

서구 공정무역운동의 사회적 의미와 한국적 수용

이정옥 ( Jeong Ok Lee ) 대구가톨릭대학교 사회과학연구소 2011 사회과학논총 Vol.10 No.-

This article has aimed to analyse the fair trade movement as a challenge of neoliberal free trade order and the S. Korean context. This article is composed of 1) multi-dimensionality of liberal thought and neo-liberalism 2) Fair trade movement in the context of alternative social thought 3) Fair trade movement as a social movement 4) the S. Korean acculturation of western fair trade movement. Through the literature review and reanalysis of existing social survey, the major findings of this article can be summarized as follows: 1) Neo liberalism has exclusively focused on profit searching motive within humanity out of multidimensional context of liberal thought such as socio-political complexities. 2) Fair trade movement has become real challenges against neo-liberalism to reconstruct new ethical. and socially responsible consumers and roducers. It became more visible through federalization and standardized labelling.3) The imported fair trade movement within Korean context was isolated from the context of movement as a challenges of neo-liberalism. In Korean context, it is more based on the concern on healthy food and humanitarian support towards third world production community.

내방가사 향유자들의 문명 인식과 그 표출 양상

이정옥(Jeong-Ok Lee) 한국인문사회과학회 2002 현상과 인식 Vol.26 No.4

This study is aimed at investigating how Korean women recognized culture by Naebanggasa in their daily lives during Korean modernization period. Accordingly this study is to discuss the meaning of culture concluding ideas such as 'the enlightenment', 'Progression', 'material development' and 'urban factors',<br/> To find the connective code between Naebanggasa and culture, the need for new paradigm of Naebanggasa as a daily writing is raised focusing on the time of Naebanggasa creation, the regional boundary of Naebanggasa writing, the class or social status of Naebanggasa entertainers. Naebanggasa has five features as a daily literature, which are the Kyungbook-oriented factor of creating, transmission, diffusion, the variety of works, the dualistic ways of transmission method, the anonymous factor of many writers, the variety of theme. The entertainers of Naebanggasa are women living traditional daily lives.<br/> We can define Naebanggasa as a daily literature. It was created by the noble class women mainly in Kyungbook area by the method of copying or reciting from Chosun dynasty to present time. Shortly speaking, Naebanggasa is a traditional literature that a lot of women chose as 'a daily writing' from the creation to now. Though times and modes of literature are changed, those who wrote Naebanggasa didn't change their literary aspects and kept their traditional writing. That is because they were the noble class women living far from big cities, excluding from the new cultural education. The entertainers of Naebanggasa had less chances to reach civilization than any other or they got the chance very lately. Another big reason is that their traditional identity as a noble woman makes them not active for opening to the new cultural change.<br/> However, if Naebanggasa entertainers were not isolated entirely, the code of cultural recognition and the presentation aspects could be found. The codes were 'freedom', 'education' and 'culture',<br/> First, they show the attitude of strong resist or defense against freedom. Though they lived restricted lives in the extremely restrained female power and position, they were afraid of free activity which could be the benefit of civilized society. It means that newly-come freedom was not the one of their type or that they were not still prepared to enjoy the freedom.<br/> Secondly, they recognized. the discriminating education between men and women. Also they expressed the eager for school education. The anguish against discriminating school education is very outstanding bur also there is a longing for the new educated women.<br/> Thirdly, Naebanggasa has an awe for the materialistic culture. The women had some difficulty to go out from home. They became to witness the change of city and they watched the radical change of the world with fear so they expressed the change of the society in the traditional writing Naebanggasa.<br/> It might be challenging to investigate the big paradigm' culture' by minimizing the idea in view of feminist. Bur suppose Naebanggasa is a result of a daily writing of women, this challenge is just a small trial to show that Naebanggasa can be an important text in daily human history.

피부 pH 및 알칼리 중화능에 관한 연구

이정옥(Lee Jeong-ok),김주덕(Kim Ju-Duck) 한국인체예술학회 2002 한국인체미용예술학회지 Vol.3 No.3

In the result of test, men are 5.70±0.17 and women are 5.88±0.04 on the average skin pH range. Difference in pH of women and men is 0.18. After contact on the skin(1-minute later) the lowest range of group(8.00±0.41 range) is 30 years men group among eight groups while the highest range of group (9.55±0.29 range) is the women group of which the age is 26-27 years in Alkali Neutralization test. Consequently the result is that Alkali Neutralization of men is better than women"s.

열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성

이정옥(Jeong-Ok Lee),이성아(Seong-A Lee),김경희(Kyoung-Hee Kim),최종진(Jong-Jin Choi),육홍선(Hong-Sun Yook) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3

황색 양파와 자색 양파의 소비 촉진을 위한 양파분말 가공식품 개발의 일환으로 열풍건조 양파분말을 제조하여 물리적 특성 및 이화학적 특성을 조사하고, 황색 양파분말 및 자색 양파분말을 1, 3, 5, 10% 첨가한 양파쿠키를 제조하여 품질 특성을 알아보았다. 일반성분 측정 결과 황색 양파분말의 수분, 조단백질 및 조회분 함량이 자색 양파분말보다 높은 것으로 나타났다. 분말의 색도는 양파 고유색 때문에 황색 양파분말에서 L값, b값이 큰 것으로 나타났고, 자색 양파분말은 a값이 높은 것으로 나타났는데 갈변도 측정결과에서는 황색 양파분말의 갈변도가 자색 양파분말보다 높은 것으로 나타났다. 이화학적 측정 결과에서는 황색 양파분말의 페놀함량이 자색 양파분말보다 높았고, 총당 함량은 자색양파분말이 높은 것으로 나타났다. 쿠키반죽의 pH는 양파분말 첨가량이 증가할수록 감소하였으며, 밀도는 대조군에 비해 양파분말 첨가군이 줄어든 것으로 나타났다. 소성 후 쿠키의 경도 측정 결과 대조군에 비해 양파분말 첨가군이 월등히 큰 것으로 나타났으며 자색 양파분말 첨가군의 경도가 황색 양파분말 첨가군의 경도보다 단단한 것으로 측정되었다. 쿠키의 관능적 특성은 자색 양파분말 3% 첨가군이 양파냄새, 양파 맛, 조직감, 전체적인 기호도면에서 가장 좋은것으로 측정되었으며 뒤를 이어 황색 양파분말 5% 첨가군이 좋은 점수를 받았다. 따라서 열풍건조 황색 양파분말의 경우 5% 첨가군, 열풍건조 자색 양파분말의 경우 3% 첨가군이 개발 가능성이 있는 것으로 확인되었다. This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.