알레르기 鼻炎의 臨床的 硏究

조수현,지선영,Cho Soo-hyun,Jee Seon-young 대한한방안이비인후피부과학회 2001 한방안이비인후피부과학회지 Vol.14 No.2

This Study is attempted in order to observe a clinical analysis from Constitution medical view point about allergic rhinitis. We studied 71 patients who had visited Dept. surgery, opthalmology & otolaryngology, col1ege of Oriental Medicine, Kyungsan University, Pohang, Korea and were treated by medications of Sasang Constitution and Constitution-Acupunture with allergic rhinitis from March 1, 2000 to February 28, 2001. The results were as follows: 1. The sex distribution was 71 males($69\%$), 22 femail($31\%$), In age distribution, the average was 29.6. The peak age was thirties($36.7\%$), teen-ager was $23.9\%,\;fortieth\;was\;15.5\%,\;under\;10\;years\;old\;was\;9.9\%,\;twenties\;was\;7\%,\;fifties\;was\;5.6\%,\;sixtisth\;was\;1.41\%$. 2. In the age of onset, thirties was $29.6\%$, teen-ager was $19.7\%$, twenties was $18.3\%$, under 10 years old and fortieth was $14.1\%$, fifties was $3.8\%$, sixtisth was $1.41\%$. 3 In monthly distribution. september was $25.8\%$, january was $14.1\%$, october was $11.3\%$. november and august was $8.5\%$, april was $7\%$, febuary and may were $5.6\%$, june, july. December were each $4.2\%$, In the distribution of season. the peak season was fall from september to November. 4. In the duration of the disease, 1-3 years was $26.8\%$, 3-5 years was $19.7\%$, 6 months - 1 year $16.9\%$, 5-10 years was $14.1\%$, under 6 months was $11.3\%$, over 10years and over 15 years were each $5.6\%$. 5. In the three main symptom, hydrorrhoea was $71.8\%$, nasal obstruction was $67.6\%$, sneezing was $64.8\%$. In others, fatique was $25.6\%$, headache was $14.1\%$, itching and cough was $11.3\%$, laryngopharyngeal discomfort and red eye were $4.2\%,\;infirmity\;was\;2.8\%$. 6. Patients whose families have allergic disease account for 26 cases($36.6\%$). 7. There was no past history in 37 cases($52.l\%$). In past history distribution, digestive tract disease was $12.7\%$, paranasal sinusitis was $8.5\%$, allergic dermatitis was $7\%$, common cold was $4.2\%$. otitis media, bronchitis, asthma, tonsillitis were $2.8\%$. 8. Sasang Constitution classification was Soyanggin in 52 cases($73.2\%$), Taeumgin in 12 cases($16.9\%$). Soumgin in 7 cases($9.9\%$). 9. In the duration of treatment, it was 1-2 weeks in 26 cases($36.6\%$), 2-4 weeks was $21.1\%$, under 1weeks was $14.1\%$, 4-6 weeks was $11.3\%$, 6-8 weeks was $8.5\%$, 8-10 weeks was $5.6\%$, over 10 weeks was $2.8\%$. 10. We had a follow-up survey the effect of treatment in the 60 cases. there was fair in 25 cases($41.7\%$), good in 21cases($35\%$), excellent in 3cases($5\%$)로 total rate of treatment was $81.7\%$. The case of no change was $16.7\%$, the case of poor was $1.6\%$.

한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향

조수현,성필남,강근호,최순호,장선식,강선문,박경미,김영춘,홍성구,박범영,Cho, Soohyun,Seong, Pilnam,Kang, Geunho,Choi, Soonho,Chang, Sunsik,Kang, Sun Moon,Park, Kyung Mi,Kim, Youngchun,Hong, Sunggu,Park, Beom Young 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

본 연구의 목적은 한우 암소(2-15세) 총 126두를 연령그룹별(그룹 1, 5세 이하; 그룹 2, 6-8세; 그룹 3, 9세 이상)로 구분하여 등심(loin) 또는 우둔(top round) 부위의 이화학적 육질특성을 조사하여 비교하고자 실시하였다. 등심과 우둔 모두 연령그룹 1이 연령그룹 2 또는 3 보다 근내지방 함량이 높았고(p<0.05) 단백질함량은 등심에서는 연령그룹 1이 유의적으로 낮았으나 우둔부위에서는 연령그룹간에 차이가 없었다. 콜라겐 함량은 등심은 연령그룹간 유의적인 차이가 없었으나 우둔은 연령그룹 3이 다른 연령그룹들보다 유의적으로 낮았다(p<0.05). 육색은 등심의 경우 연령그룹 1이 연령그룹 3 보다 $L^*$값(백색도)과 $a^*$값(적색도)이 유의적으로 높았고(p<0.05) 우둔은 $a^*$값만 유의적으로 높았다(p<0.05). 또한 연령 그룹 1의 등심이 연령그룹 3보다 가열감량(%)이 낮고 보수력은 높았다(p<0.05). 전단력은 등심과 우둔 모두 연령그룹 3이 연령그룹 1과 2보다 높았다(p<0.05). 지방산 조성에서 총포화지방산(SFA) 함량은 등심은 연령그룹 3이 그룹 1보다 유의적으로 더 높았고 우둔은 연령그룹 1이 총단일불포화지방산(MUFA) 함량이 연령그룹 3보다 높았고(p<0.05), 다가불포화 지방산(PUFA) 함량은 낮았다(p<0.05). 유리아미노산 함량 비교에서 연령그룹에 관계없이 alanine이 가장 많았고 다음이 glutamine, glycine, isoleucine, proline 등이었다. 한편, threonine, alanine, valine, methionine, phenylalanine, leucine 및 lysine 함량은 연령그룹 1이 가장 높았다(p<0.05). 향기성분은 3-methylbutanal, furfural, octanal, 케톤류의 1-(acetyloxy)-2-propanone, 알코올류의 1-octanol, 피라진류의 2,5-dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine 성분함량이 연령층이 증가할수록 증가하는 경향을 나타냈다(p<0.05). 결론적으로 한우암소고기는 연령대에 따라 고기내 성분조성 및 육질에 차이가 있었으므로 이러한 특성을 고려하여 부위 또는 요리방법에 적합한 활용 또는 가공방법을 결정해야 할 것이다. This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

무증상 고교 상지 거상 운동 선수의 견관절 초음파 소견

조수현,조형래,이정수,김정우,Cho, Su Hyun,Cho, Hyung Lae,Lee, Jung Su,Kim, Jung Woo 대한정형외과초음파학회 2012 대한정형외과 초음파학회지 Vol.5 No.2

목적: 무증상 고교 상지 거상 운동 선수의 양측 견관절 초음파 소견을 알아보고 이를 건강한 대조군과 비교하고자 한다. 대상 및 방법: 총 33명(연령 $17.5{\pm}1.4$세)이 본 연구에 참여하였다. 최근 6개월간 견관절 통증이 없었던 남자 고교 야구 선수 13명과 남자 배구선수 10명을 두 그룹으로 분류하고 같은 연령대의 스포츠 활동을 하지 않는 고교 학생 10명을 대조군으로 설정하였다. 초음파를 이용하여 우세수와 비우세수의 상완 이두건 장두와 극상건의 두께를 측정하고 0도 외전 상태에서의 견봉 상완 간격을 측정하였다. 결과: 초음파 검사 상 상지 거상 운동선수 23명 중 우세수에서 5명, 비우세수에서 1명에서 견봉하 점액낭의 삼출액이 관찰 되었으며 이는 무증상 대조군에서는 관찰되지 않았다. 양 견관절의 상완 이두건 장두와 극상건의 두께, 견봉 상완 간격은 대조군 보다 운동선수에서 의미 있게 증가되어 있었다(P<0.05). 또한 상지 거상 운동선수에서 상완 이두건과 극상건의 두께, 견봉 상완 간격은 비우세수에 비해 우세수에서 증가를 보였으나(P<0.05), 배구선수와 야구선수와의 차이는 없었다. 결론: 무증상 상지 거상 운동선수에서도 초음파상 견봉하 점액낭의 삼출액이 관찰될 수 있고 정상인보다 상지 거상 운동 선수에서 상완 이두건, 극상건의 두께가 더 두껍고 견봉 상완 간격이 증가되어 있었다. 이러한 소견은 상지 거상 운동선수의 견관절 질환의 초음파 진단 시 유용한 참고 자료가 될 것으로 사료된다. Purpose: To evaluate the ultrasonographic (US) findings in both shoulders of asymptomatic high school overhead athletes and compare with healthy control. Materials and Methods: 33 individuals (age: $17.5{\pm}1.4$ years) participated in this study. We recruited two groups of high school male athletes, 13 baseball and 10 volleyball players without shoulder pain for recent 6 months as well as one control group of 10 untrained healthy high school students who were age-matched. Ultrasound measurements of thickness of biceps and supraspinatus tendon and acromio-humral distance (AHD) at 0o abduction were taken in dominant and nondominant shoulders. Results: On US examination, subacromial bursa effusion was observed in 5 of the dominant shoulders and in 1 of the nondominant shoulder of 23 overhead athletes and in none of the asymptomatic controls. The thickness of the biceps and supraspinatus tendons and AHD in both shoulders were significantly greater in the athletes than in the controls (P<0.05). We also found that the thickness of the biceps and supraspinatus tendon and AHD of the dominant shoulder were significantly greater than the non-dominant shoulder in overhead athletes (P<0.05), but there were no differences between baseball and volleyball players. Conclusion: Subacromial effusion could be found even in the asymptomatic stage overhead athlete and the thickness of the biceps and supraspinatus tendons and AHD were significantly greater in the overhead athletes than in the healthy controls. Our data is useful reference guide for the ultrasonographic diagnosis of shoulder pathologies occurring in overhead athletes.

한우고기와 뉴질랜드산 냉장수입육의 육질 및 영양성분 비교

조수현,강근호,성필남,박범영,정석근,강선문,김영춘,김지희,김동훈,Cho, Soo-Hyun,Kang, Geun-Ho,Seong, Pil-Nam,Park, Beom-Young,Jung, Seok-Geun,Kang, Sun-Moon,Kim, Young-Chun,Kim, Ji-Hee,Kim, Dong-Hun 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6

본 연구에서 거세한우(26-28개월) $1^+$, 1 등급육과 뉴질랜드산 냉장수입 육우로부터 채끝, 등심, 우둔, 꾸리부위를 공시시료로 이용하여 일반성분, 육색, 전단력, 가열감량, 지방산조성, 아미노산조성 및 무기물 함량을 비교하였다. 뉴질랜드산 흑우육은 채끝, 등심, 꾸리, 홍두깨 부위 모두 단백질 및 수분함량이 한우고기 $1^+$, 1 등급육보다 유의적으로 높았다(p<0.05). 반대로 근내지방함량은 뉴질랜드산 채끝, 등심, 꾸리부위가 한우고기 $1^+$, 1 등급육보다 유의적으로 낮았다(p<0.05). 육색은 뉴질랜드산 흑우육이 한우고기 $1^+$, 1 등급육과 비교했을 때 채끝과 홍두깨 부위의 $L^*$값(백색도)이 유의적으로 높았고 꾸리 부위의 $a^*$값(적색도) 및 $b^*$값(황색도)은 유의적으로 낮았다(p<0.05). 전단력은 채끝, 등심, 홍두깨 부위에서는 원산지간에 유의적인 차이가 없었으나 꾸리부위에서는 한우고기 $1^+$, 1 등급육이 뉴질랜드산 흑우육보다 전단력이 유의적으로 높았다(p<0.05). 뉴질랜드산 흑우육이 한우고기보다 4개 부위 모두에서 유의적으로 가열감량이 높은 것으로 분석되었다(p<0.05). 지방산 조성에서 뉴질랜드산 흑우육은 한우고기보다 C18:0 및 C18:3n3 함량이 유의적으로 높았고 C16:1n7 및 C18:1n9 지방산은 유의적으로 낮은 것으로 분석되었다(p<0.05). 특히 C18:2n6 지방산은 한우고기 $1^+$ 등급육이 4개 부위 모두에서 가장 높게 나타났다(p<0.05). 뉴질랜드산 흑우육은 한우고기 $1^+$, 1 등급육보다 포화지방산(SFA) 함량이 유의적으로 높은 반면에 단일불포화지방산(MUFA) 함량은 유의적으로 낮았다(p<0.05). 한편 n-3 계열 다가불포화지방산 함량은 뉴질랜드산 흑우육이 유의적으로 더 높았다(p<0.05). 아미노산 조성에서 aspartic acid, threonine, serine, alanine, valine, leucine, isoleucine, tyrosine, phenylalanine, lysine, histidine 함량은 채끝, 등심, 꾸리 및 홍두깨 부위 모두에서 뉴질랜드산 흑우가 유의적으로 높았다(p<0.05). Cystein, arginine과 proline 함량도 뉴질랜드산 흑우육이 한우고기 $1^+$, 1 등급육보다 채끝과 등심 부위에서 유의적으로 높았다(p<0.05). 무기물 조성 비교에서 뉴질랜드산 흑우육은 한우고기보다 채끝부위의 Ca 함량과 홍두깨 부위의 Zn 함량이 유의적으로 더 높았던 반면에 한우고기 1 등급육은 뉴질랜드산 흑우육보다 채끝과 꾸리 부위에서 Fe 함량이 유의적으로 더 높은 것으로 분석되었다(p<0.05). 결론적으로 한우육과 뉴질랜드산 수입흑우육은 부위에 따라 차이는 있었으나 전반적으로 한우육은 근내지방과 단일불포화지방산 함량이 높았고 뉴질랜드산 흑우육은 단백질함량과 아미노산함량이 상대적으로 더 높은 것으로 나타났다. 뉴질랜드 흑우육은 한우육보다 유통경로상 냉장숙성기간이 더 길었으나 전단력 수치를 비교한 결과 등심, 채끝등심, 홍두깨 부위의 연도는 차이가 없는 것으로 나타났다. 결론적으로 한우고기는 뉴질랜드산 흑우육보다 근내지방함량이 높고 특히 단일불포화지방산함량이 높았으며 뉴질랜드산 흑우육은 단백질함량과 아미노산함량이 높았다. 또한 뉴질랜드산 흑우육이 수입육 유통경로상 한우육보다 숙성기간이 더 길었음에도 불구하고 전단력 분석결과 등심, 채끝등심 및 홍두깨 부위의 연도에 있어서 한우육과 유의적인 차이가 없었고 가열감량이 적어 한우육이 뉴질랜드산 흑우육보다 숙성효과 및 육질이 우수 This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.

바이노미얼 트리를 이용한 이동 에이전트의 빠른 전송

조수현,김영학,Cho, Soo-Hyun,Kim, Young-Hak 한국정보처리학회 2002 정보처리학회논문지 A Vol.9 No.3

네트워크 환경이 좋아지고 인터넷 사용이 급증함에 따라 이동 에이전트(Mobile Agent) 기술이 정보검색, 네트워크관리, 전자상거래, 병렬/분산처리 분야에 널리 활용되고 있다. 최근에 다수의 연구자들이 이동 에이전트를 기반으로 한 병렬/분산처리 개념을 연구하고 있다. SPMD(Single Program Multiple Data)는 하나의 프로그램이 병렬환경에 참여하는 모든 컴퓨터에 전송되어 다른 자료를 사용하여 작업을 수행하는 병렬처리 방법이다. 따라서 하나의 프로그램을 모든 컴퓨터에 빠르게 전송하는 것은 전체 수행시간을 줄이기 위한 주요한 요소 중의 하나이다. 본 논문에서는 이동 에이전트 시스템으로 구성된 병렬환경에서 SPMD의 병렬처리를 효율적으로 수행하기 위해, 바이노미얼 트리를 이용하여 하나의 이동 에이전트 코드를 모든 컴퓨터에 빠르게 전송하는 새로운 방법을 제안한다. 제안된 방법은 IBM's Aglets에서 실험적 평가를 통하여 다른 방법과 비교되었으며 다른 방법에 비해서 상당히 좋은 성능을 보였다. 또한 본 문에서는 바이노미얼 트리에서 에이전트 전송 중에 발생될 수 있는 결함허용에 관한 문제를 다룬다. As network environments have been improved and the use of internet has been increased, mobile agent technologies are widely used in the fields of information retrieval, network management, electronic commerce, and parallel/distributed processing. Recently, a lot of researchers have studied the concepts of parallel/distributed processing based on mobile agents. SPMD is the parallel processing method which transmits a program to all the computers participated in parallel environment, and performs a work with different data. Therefore, to transmit fast a program to all the computers is one of important factors to reduce total execution time. In this paper, we consider the parallel environment consisting of mobile agents system, and propose a new method which transmits fast a mobile agent code to all the computers using binomial trees in order to efficiently perform the SPMD parallel processing. The proposed method is compared with another ones through experimental evaluation on the IBM's Aglets, and gets greatly better performance. Also this paper deals with fault tolerances which can be occurred in transmitting a mobile agent using binomial trees.

1⁺⁺ 등급 거세한우의 부위별 이화학적 육질특성 및 영양성분조성

조수현,김진형,성필남,조영무,정완태,박범영,정명옥,김동훈,이종문,안종남,Cho, S.H.,Kim, J.H.,Seong, P.N.,Cho, Y.M.,Chung, W.T.,Park, B.Y.,Chung, M.O.,Kim, D.H.,Lee, J.M.,Ahn, C.N. 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

1⁺⁺ 등급 거세한우의 부위별 칼로리, 콜레스테롤, 콜라겐, 유리아미노산, 핵산관련물질 및 지방산조성

조수현,성필남,김진형,박범영,백봉현,이연정,인태식,이종문,김동훈,안종남,Cho, Soo-Hyun,Seong, Pil-Nam,Kim, Jin-Hyoung,Park, Beom-Young,Baek, Bong-Hyun,Lee, Yeon-Jung,In, Tae-Sik,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

관능특성 및 판별함수를 이용한 한우고기 맛 등급 분석

조수현,서그러운달님,김동훈,김재희,Cho, Soo-Hyun,Seo, Gu-Reo-Un-Dal-Nim,Kim, Dong-Hun,Kim, Jae-Hee 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

The objective of this study was to investigate the most effective analysis methods for palatability grading of Hanwoo beef by comparing the results of discriminant analysis with sensory data. The sensory data were obtained from sensory testing by 1,300 consumers evaluated tenderness, juiciness, flavor-likeness and overall acceptability of Hanwoo beef samples prepared by boiling, roasting and grilling cooking methods. For the discriminant analysis with one factor, overall acceptability, the linear discriminant functions and the non-parametric discriminant function with the Gaussian kernel were estimated. The linear discriminant functions were simple and easy to understand while the non-parametric discriminant functions were not explicit and had the problem of selection of kernel function and bandwidth. With the three palatability factors such as tenderness, juiciness and flavor-likeness, the canonical discriminant analysis was used and the ability of classification was calculated with the accurate classification rate and the error rate. The canonical discriminant analysis did not need the specific distributional assumptions and only used the principal component and canonical correlation. Also, it contained the function of 3 factors (tenderness, juiciness and flavor-likeness) and accurate classification rate was similar with the other discriminant methods. Therefore, the canonical discriminant analysis was the most proper method to analyze the palatability grading of Hanwoo beef.

사회인구학적 요인이 1⁺⁺ 등급 거세한우고기의 부위 및 요리형태별 관능특성에 미치는 영향

조수현,김재희,김진형,성필남,박범영,김경의,고윤실,이종문,김동훈,Cho, Soo-Hyun,Kim, Jae-Hee,Kim, Jin-Hyoung,Seong, Pil-Nam,Park, Beom-Young,Kim, Kyung-Eui,Ko, Yoon-Sil,Lee, Jong-Moon,Kim, Dong-Hun 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

공동주택 건물의 상수도 절감량에 따른 CO₂ 배출량 저감효과에 관한 연구

조수현,강혜진,이언구,Cho, Su-Hyun,Kang, Hae-Jin,Rhee, Eon-Ku 한국태양에너지학회 2011 한국태양에너지학회 논문집 Vol.31 No.5

The current world wide interest in environmental issues has moved from energy conservation to $CO_2$emission reduction. Recently, according to the increase in demand for water resources, insufficient potable water circumstance is supposed, unless there are corresponding in crease in water conservation and water recycling. This study has attempted to analyze $CO_2$emission reduction by water saving strategies like installation water saving devices, rain water harvesting and grey water system. To do this, this research investigates applicable water conservative strategies by literature review and calculated total water saving. The results show that (1) firstly, the water usage and $CO_2$ emission could be reduced up to 44%, (2) $CO_2$ emission reduction by water saving devices and rainwater harvesting system is about 47.7%, and (3) water usage and $CO_2$ emission reduction by grey water system is about 66%. In the future, this paper will be utilized for water management from the early design stage to maintenance stage of water glutton building.