冬蟲夏草 첨가에 따른 증편의 품질 특성

박금순,박찬성,최미애,김정숙,조현정 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

전통중편의 단백영양 보강을 위하여 동충하초를 첨가하여 중편의 이화학적, 기계적, 관능적 품질특성을 조사하였다. 동충하초 첨가량을 달리한 중편의 부피는 동충하초 첨가군이 대조군에 비해 증가하였고 pH는 동충하초 5%첨가 중편이 가장 낮게 나타났다. 수분은 대조군에 비해 첨가군의 수분 함량이 낮았고(p<0.01) 동충하초 첨가군 사이에 유의적인 차이는 없었다. 아미노산 함량은 대조군보다 동충하초 첨가군이 높았으며 필수아미노산을 골고루 함유하고 특히 Leucine, Phenylalanine, Arginine이 높았다. 동충하초첨가 중편의 texture변화에서 색도 중 L값은 대조군에 비해 동충하초 첨가량이 증가할수록 감소하였으며 반면에 a, b값은 첨가량이 증가할수록 증가하였다. texture 측정에서는 껌성은 5% 첨가군이 낮게 나타났고, brittlenes는 7% 첨가군이 대조군과 다른 첨가군중에서 가장 높게 나타났다. 관능검사에서 texture에서는 응집성이 5% 첨가군, 탄력성은 3% 첨가군이 가장 높게 평가되었으나 유의적인 차이는 없었다. flavor에서 stale grain flavor과 bitterness는 동충하초 첨가량을 증가시킬수록 높게 나타나는 경향을 보였다. 이상의 결과에서 동충하초 중편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 동충하초 농도를 3%, 5% 첨가시 최적농도임을 도출해 내고 품질이 향상됨을 확인할 수 있었다. higher The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test, the 7% added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5% added group. and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH, the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids, and Leucine, Phenylalanine and Arginine were especially

눈꽃동충하초(Paecilomyces japonica)를 첨가한 증편의 미생물학적 품질특성 및 저장성

박찬성,최미애,박금순 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological quality of Jeungpyun(fermented rice cake). Jeungpyun prepared with 0?7% of PJM stored at 5℃ and 20℃ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were 6.0~9.8×10^6, 5.3~9.0×10^(6), 5.4~8.5×10^(6) CFU/g, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased 0.3~0.4 log cycle and pH was decreased whereas acidity incresed as the progress of fermentation. Total viable cells in Jeungpyun before storage were 5.0×10¹ CFU/g. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at 5℃ and 4.8, 4.6, 4.5 log cycle at 20℃, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at 5℃ and 20℃. Addition of PJM, inhibited the growth of microorganisms, the changes of pH and titrable acidity of Jeungpyun during storage at both of 5℃ and 20℃. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at 5℃ and 20℃.

내장형 모노폴 안테나 설계 및 SAR 분석

신찬수,최동근,김남 충북대학교 컴퓨터정보통신 연구소 2004 컴퓨터정보통신연구 Vol.12 No.2

본 논문에서는 여러 구조 및 파라미터 변경을 통하여 SAR을 저감시킬 수 있는 PCS, IMT-2000 대역과 무선랜 대역을 포함하는 평면 모노폴 안테나를 설계하였다. 설계를 위하여 안테나 특성 및 SAR에 영향을 미칠 수 있는 여리 가지 변수들을 고려하여 최적화하였다. 이를 통해 원하는 대역폭과 만족할만한 SAR 값을 갖는 평면 모노폴 안테나를 설계하였다. 절계된 안테나를 제작된 휴대폰에 탑재하여 시뮬레이션 하였다. 그 결과 SAR 값은 1 g 및 10 g 평균 첨두치가 0.656, 0.387 W/kg이었다. 이 결과를 바탕으로 실제 측정장에서 동일한 조건으로 SAR을 측정하였다. 그 결과 평면 모노폴 안테나를 탑재한 휴대폰의 경우 0.686 W/kg (1 g 기준), 0.356 W/kg(10 g 기준)의 결과를 얻었고, 외장형 모노폴 안테나의 경우는 133, 0.812 W/kg이 나와 SAR 값이 약 50 % 낮은 걸과를 얻었다. In this paper, meander-line planar monopole antenna with PCS, IMT-2000, WLAN bandwidth for SAR reduction is designed. Resonant frequency characteristics and SAR value optimized with various design parameters are analyzed and designed. Designed internal monopole antenna attached on the handset is simmulated. The 1 g and 10 g peak average SARs of internal monopole are 0.656 and 0.387 W/kg respectively. And internal monopole antenna and external monopole antenna attached on the handset are tested on 1 g and 10 g. As a result, internal monopole antenna's 1 g and 10 g peak average SAR are 0.686 and 0.356 W/kg. And external monopole antenna's results are 1.33, 0.812 W/kg, respectively.

마요네즈에 첨가한 녹차가 Escherichia coli O157:H7과 Salmonella typhimurium의 생존에 미치는 영향

박찬성,박금순 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10^6 cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5℃, 15℃ and 25℃ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5℃, 15℃ and 25℃, respectively. Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25℃.

Two Stage 발효에 의한 고산도 식초 생산

이영철,이금용,김형찬,박기범,유익제,안평욱,최춘언,손세형 한국산업미생물학회 1992 한국미생물·생명공학회지 Vol.20 No.6

산업적으로 산도 17.0% 이상의 고산도 식초를 생산하기 위하여 반연속식인 1st stage와 유가식인 2nd stage로 구성된 two stage 초산 발효를 온도 30 ℃, 교반속도 600 rpm, 통기량 0.1 vvm에서 실시하였다. 1st stage에서 초기 에탄올 농도를 50.0 g/ℓ, 잔류 에탄올 농도를 5.0 g/ℓ로 정하여 반연속적으로 초산발효를 하고, 2nd stage 에서 발효시간의 경과에 따라 에탄올을 유가식으로 첨가하여 초산발효액내의 에탄올 농도를 5.0 g/ℓ에서 10.0 g/ℓ로 유지했을 때 산도가 17.6%인 고산도 식초를 생산할 수 있었으며, 또한 이 ??의 최대 초산 생산성은 3.3 g/ℓ·hr였다. The production of vinegar containing 16.0 ∼18.0% of acetic acid was examined in two stage fermentation consisting of semi-continuous and fed-batch type. The optimum conditions were obtained when the fermentation was carried out at agitation of 600 rpm, aeration of 0.1 vvm and temperature of 30℃. The initial and residual ethanol concentration in 1st stage were 50.0 g/ℓ and 5.0 g/ℓ, respectively, and the ethanol concentration in 2nd stage was maintained from 5.0 to 10.0 g/ℓ. The maximum productivity was 3.3 g/ℓ-hr and the acidity was 17.6% after the two days of acetic acid fermentation.

장력구동방식의 역감제시 시스템

신석두,강원찬,오금곤,김영동 조선대학교 에너지.자원신기술연구소 2000 에너지·자원신기술연구소 논문지 Vol.22 No.2

In this paper, we have developed a new Force-Display system using tendon-driven method. The proposed system is based on the HIR Lab Haptic library, which calculates the real position and renders the reflecting force data to device rapidly. The system is composed of device based tendon-driving method, high-speed controller and Haptic rendering library. The developed system will be used on constructing the dynamical virtual environment. To show the efficiency of our system, we designed simulation program which can display the moving force (attaching, grabbing, rotating) on two virtual point. As the result of the experiment, our proposed system shows much higher resolution than any others.

비모수적 접근법을 이용한 양돈단지경영의 효율성 분석

신용광,박민수,송금찬 한국농업정책학회, 한국축산경영학회 2001 농업경영정책연구 Vol.28 No.1

The pig farm groups are divided into several different systems. This paper proposes the non-parametric approach model with different systems, estimates the efficiency of the pig farm group and compares overall performance of the two systems. For the data, 26 farms were surveyed from cooperation performance system and 17 farms from semi-cooperation performance system in 1997. The results can be used to evaluate the overall performance of different pig farm group system.

A New Leaf Vegetable Perilla Cultivar, "Bora" with Purple Backside Leaf Color

Chan Sik Jung,Yil Chan Kwon,Ki Won Oh,Byung Joo Kim,Suk Bok Pae,Yong Ho Kwack,Hee Seang Park,Hyeon Tae Kim,Geum Suk Kim,Geon Jae Lim,Su Dong Kim,Huhn Pal Moon,Sung Tack KimDo 한국육종학회 2007 한국육종학회지 Vol.39 No.1

“Bora” is a new perilla (Perilla frutescens (L.) Britton) cultivar developed from a cross between Ipdeulkkae1 and YCPL199 at National Yeongnam Agricultural Experiment Station, RDA, in 2001. Purple backside leaf color is one of the most important characteristics for the high quality perilla leaf. “Bora” has purple backside leaf color in all climate condition, while a check variety, Ipdeulkkae1 has too light color during summer season or in high temperature condition. “Bora” matures at October 18th and has 79 cm of the stem length, shorter than that of Ipdeulkkae1. Although leaf yield is 11% less than that of a check variety Ipdeulkkae1, the harvested leaf number of “Bora” is similar with that of Ipdeulkkae1. The cultivar is appropriable in all area of Korea for the leaf harvesting cultivation whereas it is restricted to southern part of Korea South Gyeongsang and South Jeola provinces, for the seed harvesting cultivation.

Preparation of Si infiltrated SiB6-TiB2 composites

Geum-Chan Hwang 한양대학교 세라믹연구소 2010 Journal of Ceramic Processing Research Vol.11 No.1

SiB6 and TiB2 ceramics show good thermal properties, electrical conductivity, and excellent hardness. Unfortunately, these materials have poor sinterability. In this study, the preparation of SiB6-TiB2 composites using SiB6 and TiB2 powders was investigated to determine the sinterabilities and properties. We have performed two reaction stages for the preparation of Si-Ti-B-C depending on the sintering conditions. The Vickers hardness at room temperature of an STC sample and 7S3TC sample shows the highest value of about 23 GPa at 40 mass% carbon of STC-4, respectively. The X-ray diffraction patterns of sintered bodies of SiB6-TiB2 by Si infiltration show SiB6 and C including carbonized phenolic resin has changed to B4C and SiC. No pores were observed in any of specimens by scanning electron microscopy (SEM). Maximum point of electrical conductivity of 7S3TC and STC was 7.3 × 104 S/m and 5 × 104 S/m at 973 K, respectively.

Draft Genome Sequences of a Unique t324-ST541-V Methicillin-Resistant Staphylococcus aureus Strain from a Pig

( Dong Chan Moon ),( Byung-yong Kim ),( Hyang-mi Nam ),( Geum-chan Jang ),( Suk-chan Jung ),( Hee-soo Lee ),( Yong-ho Park ),( Suk-kyung Lim ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.4

Methicillin-resistant Staphylococcus aureus (MRSA), the major causative agent of nosocomial infection, has also been reported from non-human sources. A sequence type (ST) 541 MRSA isolate designated K12PJN53 was isolated from a healthy pig in 2012. The genome of K12PJN53 consists of 44 contiguous sequences (contigs), totalling 2,880,108 bases with 32.88% GC content. Among the annotated contigs, 14, 17, and 18 contained genes related to antimicrobial resistance, adherence, and toxin genes, respectively. The genomic distance of strain K12PJN53 was close to the ST398 strains. This is the first report of the draft genome sequence of a novel livestock-associated MRSA ST541 strain.