• KSBB Journal
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• 제7권2호
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• pp.149-153
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• 1992

버섯 갈변병 유발세균인 P. tolaasii에 길항성을 나타내는 P. fluorescens를 분리하였으며, 대량배양을 위하여 최적 배지조성 및 배양의 최적조건을 확립하였다. 세포성장에 있어서 carbon및 energy source인 glucose의 경우 30g/L일 때 세포농도가 가장 높았으며, yeast extract의 농도가 10g/L까지 증가함에 따라 세포농도도 증가하였다. 질소원인 $NH_4Cl$과 $(NH_4)_2SO_4$는 각각 1.0g/L와 0.1g/L일 때 세포성장이 가장 좋게 나타났고, sulfur source인 $MgSO_4{\cdot}7H_2O$의 최적농도는 1.0g/L였다. 그리고 $KH_2PO_4$와 $CaCl_2$는 각각 1.0g/L와 0.1g/L일 때 세포농도가 가장 좋았고 온도 $30^{\circ}C$, pH6.0그리고 초기 D.O를 68로 유지시켰을 때 세포성장이 가장 높았으며, 균체 비증식속도($\mu$)와 생산성도 높았다.

• 식품보건융합연구
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• 제8권5호
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• pp.1-9
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• 2022

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

• 한국환경과학회지
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• 제12권7호
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• pp.735-744
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• 2003

The field observations on a seasonal characteristic of organic matter and its origin in the surface sediment were carried out at 35 stations in Deukryang bay, southern coast of Korean Peninsula from May 1995 to February 1996. The analytical parameters were mud temperature, ignition loss(IL), chemical oxygen demand(COD), pheopigment, sulfide and water content. The origin and seasonal dynamics of organic matter in Deukryang Bay were analyzed by COD/IL, COD/sulfide ratio and principal component analysis(PCA). As a results of the mud temperature fluctuated between 2.1$^{\circ}C$ with the lowest mean 4.6$^{\circ}C$ in winter and 27.6$^{\circ}C$ with the highest mean 25.5$^{\circ}C$ in summer. The range of ignition loss(IL) was from 3.1% in autumn to 21.5% in winter. Chemical oxygen demand(COD) showed the highest mean value of 8.45 mg/g dry in spring within the range of 2.90∼18.21 mg/g dry, while it showed the lowest value of 4.33 mg/g dry in autumn within the range of 0.67∼10.37 mg/g dry. Pheopigments showed the highest mean value of 9.04 $\mu\textrm{g}$/g dry in autumn within the range of 1.36∼20.44 $\mu\textrm{g}$/g dry, while it did the lowest mean value of 2.20 $\mu\textrm{g}$/g dry in summer within the range of 0.33∼11.36 $\mu\textrm{g}$/g dry. The range of total sulfide (H$_2$S) was from no detect(ND) to 3.30 mg/g dry in spring. And water content showed the annual mean value of 43.6% within the range of 23.6∼54.9%. The source of organic matter by COD/IL and COD/sulfide ratio in Deukryang Bay had been producted by primary producer in sea water areas except the areas effected by small stream, domestic and animal wastes. And the analytical results of PCA was able to be divided into three different regions. The former was characterized by the shallow depth and authigenic organic matter from phytoplankton in northwest area and northeastern inner bay, the secondary was done by deeper depth and allochthonous one from lands in southeast area and eastern entrance of bay, and the latter was done by authigenic one from the farm of seaweeds such as, sea cabbage, sea mustard etc in western entrance of bay. But a study on the relationship between sulfide and COD concentration in the northeastern inner bay which was characterized by the water stagnation will to take much more studying including major constituents of organic matter in the future.

• 동아시아식생활학회지
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• 제21권3호
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

• Journal of Information Technology Applications and Management
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• 제26권2호
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• pp.61-73
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• 2019

In 2019, 5G mobile communication technology will be commercialized. From the viewpoint of technological innovation, 5G service can be applied to other industries or developed further. Therefore, it is important to measure the demand of the Internet of things (IoT) because it is predicted to be commercialized widely in the 5G era and its demand hugely effects on the economic value of 5G industry. In this paper, we applied Bayesian method on regression model to find out the demand of 5G IoT service, wearable service in particular. As a result, we confirmed that the Bayesian regression model is closer to the actual value than the existing regression model. These findings can be utilized for predicting future demand of new industries.

• 대한방사성의약품학회지
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• 제3권1호
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• pp.18-24
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• 2017

Patient-specific image-based internal dosimetry involves using the patient's individual anatomy and spatial distribution of radioactivity over time to obtain an absorbed dose calculation. Individual absorbed dose was calculated by accumulated activity multiply S-value of each organs. The aim of this study was to calculate the S-values using Monte Carlo simulation in monkey and mouse and evaluation of absorbed dose in each organ. Self-irradiation S-value of monkey heart self-irradiation was 3.15E-03 mGy-g/MBq-s, lung self-irradiation was 8.94E-04 mGy-g/MBq-s and liver self-irradiation S-value was 2.23E-03 mGy-g/MBq-s. Mouse heart self-irradiation S-value was 1.95E-01 mGy-g/MBq-s, lung was 9.59E-02 mGy-g/MBq-s, and liver was 1.40E-03 mGy-g/MBq-s. The results of this study show that the calculation protocol of image based individual absorbed dose of each organ using Monte Carlo simulation. Therefore, this study may be applied to calculate human specific absorbed dose.

• Journal of Microbiology and Biotechnology
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• 제17권12호
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• pp.1996-2004
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• 2007

In this study, the optimization of culture medium using a Sterigmatomyces elviae mutant was investigated using statistical analysis to increase the cell mass and lactosucrose ($^4G-{\beta}$-D-galactosylsucrose) production. In basal medium, the cell mass and lactosucrose production were 4.12 g/l and 140.91 g/l, respectively. However, because of the low cell mass and lactosucrose production, optimization of culture medium was carried out to increase the cell mass and lactosucrose production. Culture media were optimized by the S. elviae mutant using analysis of variance (ANOVA) and response surface methodology (RSM). Central composite designs using RSM were utilized in this investigation. Quadratic models were obtained for cell mass and lactosucrose production. In the case of cell mass, optimal components of the medium were as follows: sucrose 1.13%, yeast extract 0.99%, bactopeptone 2.96%, and ammonium sulfate 0.40%. The predicted maximum value of cell mass was about 5.20 g/l and its experimental value was 5.08 g/l. In the case of lactosucrose production, optimal components of the medium were as follows: sucrose 0.96%, yeast extract 1.2%, bactopeptone 3.0%, and ammonium sulfate 0.48%. Then, the predicted maximum value of lactosucrose production was about 194.12 g/l and the corresponding experimental value was about 183.78 g/l. Therefore, by culturing using predicted conditions, the real cell mass and lactosucrose production increased to 23.3% and 30.42%, respectively.

• 한국식품과학회지
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• 제15권1호
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• pp.27-31
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• 1983

백삼(白蔘)을 상대습도별(相對濕度別)로 장기보존(長期保存)하면서 경시적(經時的)으로 지질산패도(脂質酸敗度), 지용성(脂溶性) 및 수용성색소(水溶性色素)의 변화(變化)를 조사(調査)한 결과(結果)를 요약(要約)하면 다음과 같다. 단분자층(單分子層) 수분함량(水分含量)은 백삼(白蔘)이 6.68g/100g, 백삼분말(白蔘粉末)이 7.81g/100g이었으며 그때의 수분활성도(水分活性度)는 각각(各各) 0.16, 0.18이었다. TBA가(價)는 저장기간(貯藏期間)이 경과할수록 증가(增加)하였으며 상대습도(相對濕度) 96%인 경우에 가장 컸으며 23%, 32%인 경우에 가장 낮았다. 지용성(脂溶性) 및 수용성색소(水溶性色素)의 변화(變化)도 상대습도(相對濕度)가 높을수록 저장기간(貯藏期間)이 경과하면서 급격한 증가(增加)를 보였다. 이상(以上)의 결과(結果)로 백삼(白蔘)을 장기간(長期間) 보존(保存)할 경우 단분자층(單分子層) 수분활성도(水分活性度)보다 다소 높은 $0.23{\sim}0.32$에서 저장(貯藏)하는 것이 품질정정화(品質定定化)를 위한 최적조건(最適條件)이라 보이며 적어도 Aw=0.57 이하(以下)의 조건(條件)을 유지(維持)시켜야 된다고 생각된다.

• 암석학회지
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• 제25권4호
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• pp.311-324
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• 2016

거창지역의 쥬라기 화강암에서 발달하는 결의 특성을 분석하였다. 3개 면 및 3개 결에 대한 평가는 (1) 간격의 값 그리고 길이의 값 사이의 감소비율, (2) 미세균열의 간격의 빈도수(N), (3) 총 간격($1mm{\geq}$), (4) 지수의 상수(a), (5) 지수(${\lambda}$)의 크기, (6) 평균 간격($S_{mean}$), (7) 평균 간격과 중앙 간격($S_{median}$) 사이의 차이 값($S_{mean}-S_{median}$) 및 (8) 간격의 밀도(${\rho}$)와 같은 파라미터를 이용하여 수행하였다. 특히 상기 간격의 파라미터 그리고 간격-누적빈도 도표에서 도출한 파라미터 사이의 밀접한 상관성을 도출하였다. 3개 채석면 그리고 3개 결을 대변하는 판별요소들은 이러한 상호 대비를 통하여 획득하였다. 이 연구의 분석 결과를 요약하면 다음과 같다. 첫째, 3개 결에 대한 빈도수, 평균값, 중앙값, 상기 차이값($S_{mean}-S_{median}$) 및 밀도의 감소비율은 G(2번 결, (G1 + G2)/2) < H(3번 결, (H1 + H2)/2) $\ll$ R(1번 결, (R1 + R2)/2), H < G $\ll$ R, H < G $\ll$ R, H < G < R 및 H < G $\ll$ R의 순이다. 3개 면에 대한 상기 5개 파라미터의 값은 R'(1번 면) $\ll$ H'(3번 면) < G'(2번 면), R' $\ll$ G'< H', R' < H' < G', R' < G' < H' 및 R' $\ll$ H' < G'의 다양한 순을 각각 보여준다. 둘째, (I) 파라미터(2, 3, 4 및 5) 및 (II) 파라미터(6, 7 및 8)의 값은 (I) H < G < R 및 (II) R < G < H의 순서이다. 반면에 3개 면에 대한 상기 두 그룹(I~II)의 파라미터의 값은 역순을 보여준다. 셋째, 여섯도표 사이의 전체적인 배열 특성을 살펴보면, 이들 도표들은 관계도에서 R2 < R1 < G2 < G1 < H2 < H1의 순을 보여 준다. 즉, 상기 여섯 도표는 1번 결(R1 + R2) < 2번 결(G1 + G2) < 3번 결(H1 + H2)의 순으로 요약될 수 있다. 이러한 결과는 미세균열의 간격과 관련된 결의 상대적인 강도를 지시한다. 특히 각 도표의 두 파라미터, 상기 차이값($S_{mean}-S_{median}$) 그리고 평균 간격은 도표 사이의 배열 순위의 예측에 대한 사전 정보를 제공할 수 있다. 마지막으로, 3개 면 그리고 3개 결의 종합도를 작성하였다. 관계도에서, 3개 결에 대한 3개 지수 직선의 순서는 R(R1 + R2) < G(G1 + G2) < H(H1 + H2)의 순을 보여준다. 반면에, 3개 면에 대한 3개 지수 직선은 H'(R2 + G2) < G'(R1 + H2) < R'(G1 + H1)의 순을 보여준다. 따라서 관계도로 부터 3개 면 및 3개 결 사이의 상호 역순의 상관성을 도출할 수 있다.

• 한국식품조리과학회지
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• 제11권3호
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• pp.237-243
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• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.