• Korean Journal of Microbiology
• /
• v.33 no.1
• /
• pp.22-26
• /
• 1997

We cloned the 5~kb Xlwl fragment containing gene responsible for degrad"tion of phenanthrene using pBLUES~ CRIPT SK( +) vector and E. coli XLI-Blue strain from the genomic library of Pseudomonas sp. 0177 and this recombinant plasmid was named pUPX5. The strain containing pUPX5 could produce a yellow meta-cleavage product using 2.3-dihydroxybiphenyl as a substrate. This strain have a higher activity toward 2,3-dihydroxybiphenyl than catechol. We sub cloned and localized the gene encoding 2.3-dihydroxybiphenyl-1.2-dioxygenase. which is designated as phn$\Omega$.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2005.05a
• /
• pp.243-246
• /
• 2005

As seen in constant reference to our modern are as the 'Information Age', our daily lives are flooded with a variety of information. Under such circumstance, efficient management and distribution of information are increasingly needed. When it comes to office environment, the role of furniture is very important because furniture must be placed in the office and it also serves as an essential component to improve work efficiency. As the importance of furniture increases, office furniture reflects diverse needs. That is to say, office furniture is used to partition space while reflecting mental and emotional state of workers in the office. At this backdrop, it can be perceived that office goes beyond a place where work is done. In order to contemplate how office and office furniture enhance work efficiency and create pleasant, delightful office environment, the study in this paper identified and examined overall color images of office, and color use and color preference in office furniture. The purposes of this study were: 1) to identify the use of and preference for color images of office 2) to analyze the color images of office furniture and understand its color use and color preference; 3) to understand the color use and color preference in office storage furniture.

• Radiation Oncology Journal
• /
• v.28 no.2
• /
• pp.106-110
• /
• 2010

Reactivation of the hepatitis B virus (HBV) is a well-recognized complication in patients with chronic HBV infection who receive cytotoxic or other immunosuppressive therapy. In cases of patients treated by radiotherapy however, only a few of such reports exist and most of these include the patients previously treated by chemotherapy or transarterial chemoembolization. The results of this study point to a case of a patient with reactivation of HBV after radiotherapy alone. This study shows the possibility of HBV reactivation by partial hepatic irradiation alone hence, special attention should be paid to patients with HBV disease.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2010.08a
• /
• pp.127-127
• /
• 2010

최근 Light-emitting diodes (LEDs: 발광다이오드) 디바이스의 고휘도, 저전력, 긴 수명, 다양한 색연출 가능, 친환경 소자 등의 장점으로 LED 디바이스가 flat panel display(FPD)의 back light unit (BLU) 를 비롯해 실내 외 조명과 자동차 전조등 분야 이외에도 의료, 인테리어 사업을 비롯한 각종 전자 통신 기기의 정보 처리 기기의 표시소자 등, 여러 제품 군에 적용되는 가운데 큰 관심을 받고 있다. 하지만 이러한 여러 가지 장점에도 불구하고 LED 모듈에서의 junction temperature가 높은 방열 특성이 나쁘다는 단점은 아직 해결되지 않고 있는 실정이다. LED 소자 모듈에서의 junction temperature가 높을 경우 소비되는 에너지가 많을 뿐만 아니라 LED 소자의 발광효율이 떨어지고 수명이 급격히 저하 되어, 결국에는 신뢰성 특성이 현저히 저하 되는 결과가 초래되기 때문이다. 따라서 본 논문에서는 LED 디바이스의 열저항을 낮추기 위해 고방열 세라믹 기판을 이용해 LED 디바이스의 방열 특성을 향상시킨 결과를 제시한다. 고방열 세라믹 기판을 제작하여 LED 칩을 실장시킨 다음 LED 열저항 특성을 측정하였다. 이때 고방열 세라믹 기판은 Al2O3와 AlN이 사용되었으며 제작한 세라믹 기판의 강도, 표면 roughness, 미세구조 등을 살펴보고 이 기판들의 열전도도를 측정하였다. 제작 공정방법에 따라 세라믹 기판의 미세구조를 비롯한 기계적, 열적 특성이 현저히 변하였으며 이때 LED 칩을 실장 하여 측정한 열저항 특성 값도 함께 변하였다. Al2O3의 열저항 값은 3.003 K/W 으로 측정 되었으며, AlN의 열저항 값은 3.003k/W 으로 측정되었다.

• Proceedings of the KOR-BRONCHOESO Conference
• /
• 1976.06a
• /
• pp.89.1-89
• /
• 1976

The foreign bodies in the food passage and airway are very important in the Otolaryngological field, and practically there are many reports of them. Also the kinds of these foreign bodies are variable and almost all things around us are likely to be foreign bodies by momentary mistake. According to kinds and locations, clinicians often make mistakes in diagnosis with other physical examination except endoscopy, so foreign body was impacted for a long time and sometimes it may bring a grave outcome to the patient. The authors have recently experienced, in a 13-year-old boy, a pink-colored plastic pencil cap in the right main bronchus which was very similar to the color and shape of the bronchial lumen, and so we had some difficulty in removal of it. This is the report of clinical findings on this case along with literature review.

• Information Display
• /
• v.20 no.1
• /
• pp.15-22
• /
• 2019

양자점 발광소자를 이용한 다양한 미래 지향적 디스플레이 기술에 관하여 간략히 짚어보았다. 플렉시블 디스플레이부터 최근 이루어진 초박형 디스플레이, 스트레쳐블 디스플레이 등을 소개하였고 초박형 디스플레이의 경우 얇아진 두께로 인하여 얻어지는 많은 장점들을 살펴보았고, 스트레쳐블 디스플레이의 경우, 주름 형태의 소자부터 AC-EL 방식으로 양자점의 색 변환을 이용한 소자들을 살펴보았다. 아직까지 해결하고 탐구해야 할 주제들이 많이 있으며 실용화까지도 다소 많은 해야 할 일들이 남아있다. 또한, 향후 기대가 되는 다기능 발광소자에 관해서 살펴보았다. 기존의 구형의 코어/쉘 형태의 양자이라는 정형화된 생각을 넘어 새롭게 양자점을 디자인함으로써 새로운 응용에 대하여 제시할 수 있었다. 이러한 새로운 응용을 통해 4차산업에서도 필수적인 통신, 센서 등의 역할을 동시에 수행할 수 있는 신개념 디스플레이를 알아볼 수 있었다. 앞으로 미래 디스플레이, 차세대 디스플레이 분야 등에서 광학적, 화학적, 전기적 우수한 특성을 갖는 양자점을 적용시키는 연구는 점점 많아지고 중요한 역할을 할 것으로 기대되며 특히 전계발광 소자로써 응용을 위하여 많은 연구진이 힘을 쏟고 있다. 친환경 조성의 높은 광효율을 갖는 양자점을 제조하고, 소자 측면에서 본질적인 성능 향상이 무엇보다 중요하기도 하겠지만 이와 함께 미래 지향적인 디스플레이 기술로서 양자점을 새롭게 응용하고 다양하게 적용시켜 보는 일은 향후 우리 미래의 삶에 큰 변화를 가져다 줄 수 있는 중요한 일이 될 것이라고 조심스럽게 예측해 본다.

• The Journal of the Korea Contents Association
• /
• v.19 no.2
• /
• pp.147-158
• /
• 2019

The Korean food, which has been attracting attention only as a unique culture of Korea, has become popular in the world market by being used as a material of Korean Wave and me-media. The systematic organization of knowledge for recipes and related information can highlight the value of Korean food. It will serve as a basis for improving the reusability of Korean food contents through expanded and limited search and effective browsing. This study purports to design an ontology for establishing Korean food knowledge structure. Ontology modeling is based on OWL. Vocabularies of Korean food were examined based on 32 volumes of Korean food information, and data elements were extracted by analyzing five domains and applications. As a result, the study derived classes and properties, and proposed an indexing example.

• Food Science and Preservation
• /
• v.22 no.2
• /
• pp.241-250
• /
• 2015

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

• Journal of Bio-Environment Control
• /
• v.27 no.2
• /
• pp.125-131
• /
• 2018

The effect of 1-methylcyclopropene (1-MCP) in the storability of kimchi cabbage at cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. cv Ryouckgwang) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene liner (Liner), $FAC+2{\mu}L{\cdot}L^{-1}$ 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at $2^{\circ}C$, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and color ($CIE\;L^*$, $a^*$, $b^*$, chroma, hue angle). Weight loss during storage was showed significant difference by Liner treatment. In particular FAC + 1-MCP + Liner treatment showed 12.5% reduction after 6 weeks of storage period and minimized the weight loss rate compared to other treatments. SSC of kimchi cabbage was $2.5^{\circ}Brix$ at harvest and FAC + 1-MCP + Liner treatment maintained the SSC until 3 weeks, while in other treatments gradually were increased. The firmness of kimchi cabbage was 24.0 N immediately after harvest and the firmness at harvest time tended to be maintained at 22.6 N after 6 weeks of storage in FAC + 1-MCP + Liner treatment. During the storage period, the color change of the kimchi cabbage leaf can be confirmed by $CIE\;a^*$ and hue angle value. 1-MCP treatment alone did not affect the color change, however 1-MCP + Liner treatment was able to maintain the chromaticity at harvest time while minimizing the change of $CIE\;a^*$ and hue angle. These results suggest that 1-MCP treatment is not effective for the storage of kimchi cabbage but can be maintained for up to 6 weeks when treated with Liner.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.136-142
• /
• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.