• Journal of Ginseng Research
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• 제9권2호
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• 한국식품조리과학회지
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• 제9권1호
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• pp.33-36
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• 1993

본 실험에서는 생강에서 추출한 crude gingerol의 열 안정성 및 대두유의 산화에 미치는 crude gingerol의 농도에 따른 항산화 효과를 검토하였다. $105^{\circ}C$에서 3시간 가열된 crude gingerol에는 94.5%의 gingerol이 잔존하는 반면, $165^{\circ}C$에서 30분간 가열된 경우에는 10.2%의 gingerol이 잔존하였다. 0.02%, 0.1% 및 0.2%의 crude gingerol이 첨가된 대두유를 $105^{\circ}C$에서 5시간 또는 $165^{\circ}C$에서 30분간 열처리한 후 $45^{\circ}C$에서 저장하면서 과산화물가의 변화를 측정하여 crude gingerol의 항산화효과를 BHT와 비교하였다. 0.02%, 0.1% 및 0.2%의 crude gillgerol이 첨가된 대두유를 $105^{\circ}C$에서 5시간 열처리 후 crude gingerol 첨가군은 BHT 첨가군보다 항산화 효과가 높았으며, 이 대두유를 $45^{\circ}C$에 저장하는 경우 crude gingerol의 항산화 효과는 gingerol의 농도가 증가함에 따라서 증가하였다. $165^{\circ}C$에서 30분간 열처리 한 후 $45^{\circ}C$에 저장된 0.02%, 0.1% 및 0.2%의 crude gingerol이 첨가된 대두유에서 crude gingerol의 농도가 증가함에 따라 그 항산화 효과가 증가하였다.

• The Plant Pathology Journal
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• 제31권4호
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• pp.363-370
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• 2015

Using the Chinese cabbage (Brassica campestris) cultivar 'Chun-goang' as a host and turnip mosaic virus (TuMV) as a pathogen, we studied the effects of ambient temperature ($13^{\circ}C$, $18^{\circ}C$, $23^{\circ}C$, $28^{\circ}C$ and $33^{\circ}C$) on disease intensity and the speed of systemic infection. The optimal temperature for symptom expression of TuMV was $18-28^{\circ}C$. However, symptoms of viral infection were initiated at $23-28^{\circ}C$ and 6 days post infection (dpi). Plants maintained at $33^{\circ}C$ were systemically infected as early as 6 dpi and remained symptomless until 12 or 22 dpi, depending on growth stage at the time of inoculation. It took 45 days for infection of plants grown at $13^{\circ}C$. Quantitative realtime polymerase chain reaction (q-PCR) results showed that the accumulation of virus coat protein was greater in plants grown at $23-28^{\circ}C$. The speed of systemic infection increased linearly with rising ambient temperature, up to $23^{\circ}C$. The zero-infection temperature was $10.1^{\circ}C$. To study the effects of abruptly elevated temperatures on systemic infection, plants inoculated with TuMV were maintained at $10^{\circ}C$ for 20 d; transferred to a growth chamber at temperatures of $13^{\circ}C$, $18^{\circ}C$, $23^{\circ}C$, $28^{\circ}C$, or $33^{\circ}C$ for 1, 2, or 3 d; and then moved back to $10^{\circ}C$. The numbers of plants infected increased as duration of exposure to higher temperatures and dpi increased.

• 미생물학회지
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• 제19권1호
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• pp.31-37
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• 1981

Avicelase, CMCase and salicinase of A.phoenicis K.U. 175 were purified from wheat bran culture by salting out with ammonium sulfate, dialysis and successive column chromatography Sephadex G-100. Optimum pH and temperature of avicelase were pH 3.8-4.8, $35-55^{\circ}C$ and that of CMCase, salicinase were pH4.5-5.5, $45-60^{\circ}C$ and pH 4.5-6.0, $45-60^{\circ}C$ respectively. These enzymes were relatively thermostable, alkali unstable and inhibited by $Ca^{++},\;Mn^{++},\;Cu^{++},\;and\;Hg^{++}$. Km values of avicelase, CMCase and salicinase were calculated to be $1.5{\times}10^{-4}M,\;5.5{\times}10^{-4}M\;and\;2.75{\times}10^{-5}M$ and Vmax values $1.66{\times}10^{-4}mM/min,\;3.33{\times}10^{-4}mM/min\;and\;1.14{\times}10^{-4}mM/min$, respectively.

• 대한수학회논문집
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• 제33권1호
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• pp.45-51
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• 2018

This paper contains some results that grew out of an attempt to Camillo-Krause conjecture: Is a ring R right Noetherian if for each nonzero right ideal I of R, R/I is an Artinian right R-module?

• 한국미생물·생명공학회지
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• 제22권1호
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• pp.65-72
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• 1994

Purification and characterization of pectate lyase from Bacillus sp HSA-925. Bacillus sp. HSA-925 isolated from soil produced constitutively an extracellular pectate lyase when cultivated in LB broth. The pectate lyase(EC 4.2.2.2) was purified from the cuylture broth by preciptation with ammonium sulfate, followed by column chromatography on CM-cellulose C-50 and repeated gel filtration on Sephadex G-75G. The enzyme had a molecular weight of 32-33 kDa. The activity was mazimum at pH 9.5 AND 45$\CIRC $C. The enzume activity was stable at 55$\circ $C for 15 min and between pH7-12. The activation energy, Km and V$_{max}$ for the pectate lyase were 5.8779 kcal/mol, 6.33$\times $10$^{-2}$ mol/ml and 2.09$\times $10$^{2}$ $\mu $mol/min respectively. The enzyme was activated by Ca$^{2+}$, Cu$^{2+}$ and inhibited by Li$^{+}$, Hg$^{2+}$, EDTA.

• 한국토양동물학회지
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• 제4권2호
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• pp.89-100
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• 1999

捕食線蟲目 (Mononchida)의 4신종을 기재하였다; Iotonchus obtusus sp. n.는 체장이 2.8 mm, a=33, b=4.2, c=61, V=68, 口腔은 61${\times}$45 ${\mu}$m이고, 背部齒는 基部에 있고, 陰門突起가 있으며, 꼬리는 짧고 반원형이며 末端部의 표피는 두꺼운 것이 특징이다. Miconchus valvapapillatum sp. n.는 體長이 2.7-3.6 mm, a=29-36, b=4.1-4.5, c=18.4-21, V=65-69, 口腔은 53-61${\times}$29-33 ${\mu}$m, 交接刺는 132-137 ${\mu}$m, 復中央補助突起는 28-31개이며, 陰門 前後方에 5-8개의 연속적인 돌기를 가지며, 3쌍의 陰門腺이 있다. Clarkus koreanus sp. n.는 體長이 1.1-1.3 mm, a=27.5-28.8, b=3.5-3.9, c=12-14.5, V=60-64, 口腔은 24-28${\times}$13.5-15 ${\mu}$m이고, 口脣部는 잘 區劃졌고, 雙器는 背部齒에 대해서 후방에 있으며, 陰脣을 가진다. Coomansus ulsani sp. n.는 體長이 1.2-1.5 mm이고, a=23.5-26, b=3.4-3.8, c=13.6-14.8, V=65-68, 口腔은 36-39${\times}$21-23 ${\mu}$m이고, 口脣部는 잘 區劃졌고 口腔壁은 1줄의 가는 세로 隆起部가 있다.

• 한국산학기술학회논문지
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• 제18권5호
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• pp.22-28
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• 2017

전기자동차에 사용되는 리튬이온 배터리의 성능은 배터리 온도에 따라 큰 차이를 보인다. 본 논문에서는 유한차분법을 이용하여 배터리의 발열량에 따른 배터리의 온도변화를 평가하고, 배터리의 충전량, 내부저항 및 전압변화를 조사하였다. 이 배터리 모델을 1차원 해석 프로그램인 AMESim과 연동하여 전기자동차가 NEDC 모드로 주행 시, 배터리의 온도 변화에 따른 전기자동차의 주행거리를 산출하였다. 배터리는 온도가 $25^{\circ}C$ 이하로 감소하면 내부저항이 증가하기 때문에 발열량이 증가하여 주행거리는 줄었다. 또한, 배터리의 온도가 $25^{\circ}C$ 이상이 되면, 배터리의 충전량이 감소하여 배터리의 성능이 떨어지고 그 결과로 주행거리가 줄었다. 배터리의 성능을 최적으로 유지할 수 있는 온도인 $25^{\circ}C$를 기준으로 배터리의 온도가 $-20^{\circ}C$와 $45^{\circ}C$일 때, 전기자동차의 주행거리는 각각 33%와 1.8% 감소하였다. 배터리의 최적 온도를 유지하기 위해 효율적인 배터리 열관리를 통하여 저온에서는 가열, 고온에서는 냉각이 이루어져야 한다. 해석 결과 외기온이 $-20^{\circ}C$인 경우 500 W의 열을 공급해주어야 하며, 외기온이 $45^{\circ}C$ 경우에는 냉방을 통해 250 W의 열을 방출해줌으로써 배터리 구동의 최적 온도인 $25^{\circ}C$를 유지할 수 있다.

• 한국조리학회지
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• 제22권6호
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• 한국수산과학회지
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• 제12권3호
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• pp.161-166
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• 1979

유산균 식료공법에서 중요한 위치를 차지하는 L. bulgaricus의 배양온도에 의한 산소 효과 및 열역학적 고찰을 요약하면 다음과 같다. 1) L. bulgaricus를 20시간 배양시 균체는 최고농도에 달했고 배양온도 $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 2.3UOD/ml, 2.6UOD/ml, 2.8UOD/ml로 나타났다. 2) 배양 30시간때 포도당 잔량은 배양온도 $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 18.3g/l, 15.0g/l, 10.0g/l이었다. 3) 최대비증식속도는 배양온도, $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$에서 각각 $0.42hr^{-1},\;0.48hr^{-1},\;0.58hr^{-1}$이었고 Saturation constant는 4.57mg/ml, 5.6mg/ml, 6.627mg/ml이었다. 5) 활성화 energy는 9,220cal/mol 배양온도의 변화에 따른 평균치로 활성화 entropy는 $-31.74cal/^{\circ}Kmol$, 반응열은 9,845cal/mol free energy는 19,800cal/mol이었다.