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정명근,Choung Myoung-Gun 한국작물학회 2005 한국작물학회지 Vol.50 No.suppl1
3년생 의성작약을 대상으로 오관검사의 평가기준으로 작용하는 맛, 색택 및 냄새에 관여하는 유리당, 유리아미노산, 유기산 및 향기성분을 분석하였다. 유리당 성분은 sucrose, glucose및 fructose등으로 구성된 것을 확인할 수 있었으며, 유리아미노산은 $\gamma-aminoisobuturic$ acid, arginine, citrulline 등 총 18종이 존재하였다. 작약근에 포함된 유기산은 oxalic acid, citric acid및 malic acid등 총 5종이 함유되어 있었다. 작약의 관능적 품질평가 기준 중 하나인 냄새를 구성하는 물질로서 eugenol을 포함한 11종의 향기성분을 확인하였다. 결국 작약의 특이적인 향기는 여러 물질에서 기인한 복합적 냄새로 평가될 수 있다. 12개정 일본 약국방 해설서(赤 등, 1991)에는 우수한 품질의 작약은 맛의 경우 처음에는 달고, 끝 맛은 떫고, 신맛이 있어야 하며, 작약의 특이한 냄새를 강하게 나타내는 것이 좋다고 기재하여 관능적 품질평가의 기준을 분명히 하였다. 그러므로 관능적 품질평가를 객관성이 결여되기 쉬운 감각적이고 주관적인 방법으로 평가할 것이 아니라 첨단 화학분석기기를 이용한 체계적 분석에 의하여 과학적이고 객관적이며 수치화된 평가방법을 적용하여 분석할 필요가 있을 것으로 판단된다. Experiment was conducted to establish the standard of quality evaluation in Korean cultivated peony roots. free sugars, free amino acids, organic acids and aromatic components, which were generally considered to be information components of five sensory test in peony roots, were examined. As free sugars, sucrose, glucose and fructose were identified in peony roots. $\gamma-aminoisobuturic$ acid, arginine and other 16 kinds of free amino acids were found in peony roots. The major organic acids of peony roots were oxalic acid, citric acid and malic acid. Eugenol and other 10 aromatic components were identified in peony roots by GC/MSD.
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정명근,최창영,하만영,김성줄,박중길,오경식 대한금속·재료학회 2015 METALS AND MATERIALS International Vol.21 No.2
The continuous casting process of different steel grades is the casting process used to produce different grades ofsteel without stopping the operation. In this study, an analysis model for which a solidification phenomenon,mixing phenomenon and turbulence taking place inside the mold and the bloom in a continuous castingprocess of different steel grades were all considered was developed. Based on the comparison betweenthe analysis results of the analysis models for implementation of each phenomenon, an analysis modelsuitable for analysis of the phenomenon taking place in a continuous casting process of different steel grades wasselected. A three-dimensional analysis model was completed by combining the selected optimum analysismethods, and its accuracy was verified by comparing the present numerical result with the result of the experiment. Theresult of the numerical analysis conducted using the selected model showed that mixing the different grades ofsteel was promoted and the mixing length was increased by the three-dimensional characteristics of the flowgenerated inside the mold. The mixing length in the bloom was predicted after the two grades of steel weremixed completely.
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Determination of Fatty Acid Composition in Soybean Seed Using Near Infrared Reflectance Spectroscopy
정명근,Won-Young Han,In-Youl Baek,Hyeun-Kyeung Kim,Kwan-Su Kim,Si-Hyung Park,Sung-Taeg Kang 한국육종학회 2005 한국육종학회지 Vol.37 No.5
A chemometric method has been applied for the determination of the fatty acid concentration in soybean samples bysamples were used for NIRS equation development and validation, respectively. The NIRS fatty acid equations had low SEC val-ues for all five fatty acids, and moderate R2 values for three of the five fatty acids. Additionally, the predicted means for each fattyacids were similar to the means based on the GC analysis. Based on the SEP, bias, and R2 statistics, the NIRS fatty acid equationsest thatthe oleic, linoleic, and linolenic acid NIRS equations have potential use as a mass screening method for fatty acid analysis in soy-bean seed.
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