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조길석 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.2
This study was performed to determine the effect of brown algae on the egg quality of laying hens fed a non-supplemented diet (Control) and a diet supplemented with 10% Undaria pinnatifida (A), Laminaria religiosa (B), and Hijikia fusiforme (C), respectively. Isa Brown (28 weeks old) were raised for 8 weeks. The darkness, redness, and blueness of the egg yolks increased with the addition of brown algae, expecially Undaria pinnatifida (A). The fucoxanthin contents were observed to be only 21.3-34.8 mg% level in the brown algae but they were nearly traced in the egg yolks. Among the analyzed minerals, the Ca, Fe, K contents increased to 391.2, 6.3, and 450.5 mg%, respectively, but the amount of P was reduced to 110.5 mg% . The total mineral contents were higher in the egg yolk with Hijikia fusiforme (C) (1,155.1 mg%) than with any other supplement. The brown algae diet reduced the saturated fatty acid level from 38.3 to 32.1% but increased the unsaturated fatty acid level from 61.5 to 69.6% owing to the rise of the level of polyunsaturated fatty acids.
가상화 기반의 재구성 용이한 교전통제 통합시험시뮬레이션 베드
조길석,정오균,윤문형 한국군사과학기술학회 2023 한국군사과학기술학회지 Vol.26 No.1
Modeling and Simulation(M&S) technology has been widely used to solve constraints such as time, space, safety, and cost when we implement the same development and test environments as real warfare environments to develop, test, and evaluate weapon systems for the last several decades. The integration and test environments employed for development and test & evaluation are required to provide Live Virtual Construction(LVC) simulation environments for carrying out requirement analysis, design, integration, test and verification. Additionally, they are needed to provide computing environments which are possible to reconfigure computing resources and software components easily according to test configuration changes, and to run legacy software components independently on specific hardware and software environments. In this paper, an Integration Test and Simulation for Engagement Control(ITSEC) bed using a bare-metal virtualization mechanism is proposed to meet the above test and simulation requirements, and it is applied and implemented for an air missile defense system. The engagement simulation experiment results conducted on air and missile defense environments demonstrate that the proposed bed is a sufficiently cost-effective and feasible solution to reconfigure and expand application software and computing resources in accordance with various integration and test environments.
조길석(Kil-Suk Jo),장영상(Young-Sang Chang),신효선(Hyo-Sun Shin) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.6
생강 페이스트의 저장 안정성을 갈색화 억제와 gingerol 함량의 감소방지 측면에서 고찰하였다. 생강 페이스트를 대조구(control)로하여 N-acetyl-L-cysteine 0.04% (NAcCys)의 첨가구, NAcCys 첨가에 a_w 0.92 및 pH 6.30으로된 혼합처리구(mixed treatment)의 영향을 보기 위해, 3가지 조건에서 처리구의 생강 페이스트를 30℃에서 40일 동안 저장하면서 갈색화도, 유리당, 유기산, 유리아미노산, ascorbic acid, gingerol, 기호도 등의 이화학적 성분을 분석하였다. 생강 페이스트의 갈색화 억제 및 gingerol 함량의 감소방지는 혼합처리구가 효과적이었는데, 이는 NAcCys 중의 sulfhydryl기에 의한 라디칼 생성억제 및 a_w 저하에 의한 diffusion resistance의 증가에 기인한 것으로 추정되었다. 또한 갈색화도는 색깔 및 총아미노산과 1% 수준에서, 그리고 gingerol은 향미와 1% 수준에서 상관관계를 나타내었다. Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste(mixed treatment) were stored at 30℃ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.