• International Area Studies Review
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• v.16 no.1
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• pp.379-405
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• 2012

It is France for the origin of wine cepage in the world. Cepage of Syrah is estimated as intense, aromatic and dense wine. It is getting popularized and enlarged in cultivation areas. Syrah is well planted cool areas and hot areas. It is high in alcohol degree concerning sugar content. Especially, this cepage is clear aroma and is the best well-aged wine. The strong points is deversed style, adapted to everywhere. Rhone is attracted public attention for strong and full-boied by international wine experts. Syrah is deep color like ink. From distincted aroma be formed to casis, meat, leather, burned rubber, brown suger, caramel, raisins bouquets by aging. It is popular among wine manias for strong characteristics, spycies, high tanin, lasting flavors. Nowadays it receive response in the world with powerful style and characreristics.

• Proceeding of EDISON Challenge
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• 2017.03a
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• pp.158-164
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• 2017

암을 억제시키는 기능을 하는 단백질로 잘 알려진 p53은, 주로 종양세포에서 과도하게 발현되는 단백질인 HDM2와 복합체를 형성하여 비활성화되고 항암기능을 상실하게 됩니다. 때문에 종양세포에서의 p53-HDM2의 상호작용을 억제하기 위해 현재까지 많은 연구가 진행되어왔으며, 다양한 p53-HDM2 억제제가 개발된 바 있습니다. 최근 연구들에 따르면, HDM2와 결합친화도를 높이고 소수성 작용(hydrophobic interaction)에 기여하여 보다 안정한 구조를 만드는 탄화수소체인(staple)을 연결시킨 펩타이드 설계에 대한 관심이 높아지고 있는 추세입니다. 이에, 본 연구에서는 분자동역학 모의실험을 통해서 얻은 탄화수소체인-p53과 비탄화수소체인-p53 및 각각의 HDM2와 결합한 복합체를 기반으로 EDISON의 용매화 자유에너지(Solvation Free Energy) 프로그램을 이용하여 탄화수소체인의 특징 및 역할을 구조적인 측면과 열역학적인 측면으로 분석하여 비교하고자 합니다. 우리 연구에서 비탄화수소체인-p53의 구조는 분자동역학 시뮬레이션을 수행하는 동안 나선구조형태로 풀려 HDM2와 결합 유도 시에 주요결합 아미노산 잔기가 올바른 결합부위와 상호작용하지 못한 결과를 확인한 반면, 탄화수소체인이 형성된 구조는 시뮬레이션 동안에도 펩타이드의 나선구조를 유지시켜 HDM2와 주요 결합을 형성하는 아미노산 잔기들을 올바른 방향으로 배치시켜 HDM2와의 결합친화도를 높였습니다. 이 연구 결과는 탄화수소체인이 펩타이드의 나선성을 유지시키고, HDM2와의 상호작용을 통한 구조적인 안정성 유도 및 용매화 자유에너지에 큰 기여를 통해 p53-HDM2상호작용 억제제에서 긍정적인 역할을 할 가능성을 보여줍니다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1666-1671
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• 2010

The physicochemical characteristics and acceptability of various commercial low-priced French wines were determined. A~E wines were manufactured from France and F wine was bottled in Germany using French Cabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color, total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The total soluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67 Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis, wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness) value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showed higher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and 36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in wines A and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest in wine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness, astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determined by 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetness of wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F had the higher scores in overall acceptability of sensory properties and wine E was the highest amongst the wines used in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.617-625
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• 2006

This study was done to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of foods which were prepared using the sous vide cook-chill system and the conventional cook-chill system, according to the preparation methods and storage temperature. Simmered chickens in soy sauce were prepared using the sous vide cook-chill system and the conventional cook-chill system and their quality was evaluated at the time of preparation and storage. Firstly, foods were prepared using the sous vide cook-chill (SVCC) system and the conventional cook-chill (CC) system and the redquired time and temperature during each preparation stage were measured and physicochemical (pH, Aw, and moisture content) and microbial qualities were evaluated. Secondly, in order to evaluate the quality and safety, the moisture content and microbial (standard plate count, coliform count, psychrotrophic bacteria count, and anaerobic bacteria count) qualities were evaluated according to the preparation methods and temperatures after the foods were stored at 3$^{\circ}C$ and 10$^{\circ}C$ for 10 days and reheated.

• 주택과사람들
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• s.220
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• pp.30-30
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.368-373
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• 2017

Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments.

• Korean Journal of Animal Reproduction
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• v.24 no.3
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• pp.225-230
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• 2000

This study was designed to investigate effect of cryoprotectant kinds and cell stages on the viability of bovine embryos cryopreserved by vitrification. The oocytes were collected from ovarian follicles of Korean native cows. The follicular oocytes were cultured in TCM-199 medium containing hormone and 10%(v/v) FCS for 24~48hrs in a incubator with 5% $CO_2$, in air at 38.5$^{\circ}C$ and then matured oocytes were again cultured for 7~10 hrs with spermatozoa capacitated by preincubation. The vitrification solutions of EFS and EDS were consisted of 40%(v/v) ethylene glycol, 18%(v/v) Ficoll and 0.3M sucrose, and 20%(v/v) ethylene glycol, 16.5%(v/v) DMSO and 0.5M sucrose in TCM-199 medium supplemented with 10% FCS, respectively. The embryos were exposed to EFS or EDS at $25^{\circ}C$ and loaded into OPP straw for 30 sec. The plug end of each straws was heat-sealed and straws was slowly immersed into liquid nitrogen(L$N_2$). The results obtained were summarized as follows : 1 . The rates of cleavage and hatching of embryos frozen with vitrification, rapid and slow freezing methods were 67.5%, 27.5% and 42.5%, 20.0% and 52.5%, 25.0%, respectively And rates of cleavage and hatching of embryos frozen with vitrification method were significantly(p<0.05) higher than those in other methods, and the rates were lower than those in control group(82.5% and 37.5%). 2. The rates of cleavage and hatching of embryos were significantly(p<0.05) different between EFS(47.5% and 22.5%) and EPS(52.5% and 27.5%), and the rates were lower than those in control group(82.5% and 37.5%). 3. After vitrification freezing of bovine embryos at zygote, 2 cell, 8 cell, morulae and blastocyst stage, the rate of cleavage and hatching were 25.0% and 15.0%, 32.5% and 20.0%, 37.5% and 20.0%, 52.5%, 27.5%, 47.5% and 25.0%, respectively. And developmental rates to the expended blastocyst stage of embryos frozen at zygote stage was significantly(p<0.05) lower rather than those in 2, 8-cell and morulae stage.

• Korean Journal of Cognitive Science
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• v.31 no.4
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• pp.103-136
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• 2020

This study compares the parafovea preview effect of adolescent group and adult group with different ages using eye tracking experiment. Also, this study confirms that the starting point parameter of the one boundary diffusion model can explain the data obtained through eye tracking experiments. In two experiments, parafoveal information processing was examined using the boundary technique. In Experiment 1, reading times were compared between the conditions given high frequency words preview versus masking preview. In Experiment 2, the condition in which low frequency words were given to parafovea preview information and the condition in which parafovea preview was masked were compared. We found that both the adolescent group and the adult group showed a parafovea preview effect. Also, first fixation, single fixation, and gaze duration of the two groups were different based on the word property shown in the parafovea. The first fixation data obtained in the two experiments were divided into quantiles and fitted into one boundary diffusion model. From the results, we argue that the parafovea preview information processing in the reading was described as the starting point parameter of the one boundary diffusion model.

• Proceedings of the Korean Society for Cognitive Science Conference
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• 2000.06a
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• pp.383-389
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• 2000

본고는 한영번역기 개발을 위한 기초 작업으로 '와/과'구문에 나타나는 여러 가지 패턴을 정리하고 이들 구문에서 보이는 중의성 문제를 해결하고자 하였다. 이러한 작업을 위해서는 자료 수집 및 분석이 우선이기 때문에 코퍼스에서 '와/과'구문을 뽑아서 분석하여 규칙을 마련하였다. 여기에서 사용된 자질연산문법(FCG)은 자연언어처리를 위한 문법으로 변형규칙과 수형도의 개념 없이 자질을 이용한 연산 체계로서 언어처리를 하고자 하는 문법이다. 이 이론을 바탕으로 규칙을 세우고 실제 언어 자료를 뽑아서 테스트를 하여 95%의 성공률을 보여주었다. 그러나 여기서의 연구는 '와/과'구문의 처리를 위한 가장 뼈대가 되는 기초연구이며, 앞으로 좀 더 많은 처리가 이루어져야 하리라 생각된다.