• 한국육종학회지
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• 제51권3호
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• pp.190-200
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• 2019

벼의 Lipoxygenase-3 (LOX-3) 결핍은 벼의 저장 후 고미취 발생 저감에 효과가 있는 것으로 보고되었다. 우리나라 밥쌀용 품종의 저장 후 품질 향상을 위해 대면적 재배품종인 새누리 유전배경에 LOX-3가 결핍된 자포니카 근동질계통 개발을 위한 육종사업이 수행되었다. 1차 육종단계에서는 다우담을 LOX-3 결핍 수여친으로 활용하여 신동진과 1회 여교배 후 발색반응을 통해 LOX-3 결핍 계통을 선발하였고 약배양을 통해 조기에 고정계통 HR27873-AC12를 육성하였다. 2차 육종단계에서는 HR27873-AC12를 LOX-3 수여친으로 하고 새누리를 반복친으로 하여 1회 여교배 후 분자표지 선발과 농업형질에 대한 표현형 선발을 통해 HR28896-31-3-1-1 (이하 HR28896)를 선발하였다. 1, 2차 단계에서 육성된 HR27873-AC12와 HR28896 계통은 LOX-3가 결핍되어 있으나 재배품종으로 활용하기에는 열악형질이 수반되어 있었다. 3차 육종단계에서 HR28896계통과 새누리를 다시 교배하여 분자표지 선발과 표현형에 대한 강한 선발압을 적용하여 최종적으로 BC₂F₇세대 HR30960-186-2-1-2-1를 선발하여 전주624호로 계통명을 부여하였다. 분자표지 검정 결과 전주624호는 LOX-3가 결핍된 것으로 확인되었다. 전주624호는 중만생종으로 단간 내도복 직립초형에 벼흰잎마름병 및 줄무늬잎마름병에 저항성 계통으로 새누리와 농업형질 특성이 비슷하였다. 전주624호의 수량구성요소는 새누리와 대부분 같았으나 현미 천립중이 유의하게 감소하였고 수량성은 다소 낮았다. 전주624호의 외관품위는 새누리에 비해 좋았고 식미 특성은 비슷하였다. 406개 KASP 마커를 이용한 유전배경 분석 결과 전주624호는 새누리의 유전배경을 95.8% 회복하여 근동질계통으로 판단되었다. 전주624호는 새누리 품종 배경의 LOX-3가 결핍된 자포니카 근동질계통으로 최초 수여친인 다우담의 열약 형질 수반문제를 극복하였으며 새누리와 비슷한 농업형질 특성과 유전배경을 가지고 있어 저장 후 품질 향상을 위한 실용적인 재배품종, lox-3 도입을 위한 교배모본 및 유전자 효과 구명을 위한 유전재료로 활용될 것으로 기대된다.

• 한국원자력학회:학술대회논문집
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• 한국원자력학회 1996년도 추계학술발표회논문집(1)
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• pp.211-216
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• 1996

Since the middle of the eighties of this century a research program both for heating reactor and investigation of heating reactor thermal-hydraulics has been carried out in Institute of Nuclear Energy Technology(INET) of Tsinghua university in China. This kind of heating reactor is a light water cooled and integrated natural circulation reactor with low system pressure and low quality at the exit of core. Because of relatively long riser and low system pressure. a little change of the quality at the exit of the core will result in a relatively large variation of void fraction in the riser. Two full scale test loops. HRTL-5 and HRTL-200 simulating the HR-5 and HR-200 heating reactors in geometry and operation parameters respectively, and some test results from the HRTL-200 test facility are shown in this paper. The range of studied system pressure is from 1.0MPa to 4.0MPa, the largest heat flux is about 50 W/cm2, and the quality at the exit of test section is less than 5%.

• 한국수산과학회지
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• 제36권4호
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• pp.333-339
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• 2003

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.

• Journal of Advanced Marine Engineering and Technology
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• 제27권1호
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• pp.108-116
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• 2003

In this paper, the experimental results of condensation heat transfer were reported for the plate and shell heat exchangers(P&SHE) using R-l34a. An experimental refrigerant loop has been established to measure the condensation heat transfer coefficient of R-l34a in a vertical P&SHE. Two vertical counter flow channels were formed in the P&SHE by three plates of geometry with a corrugated trapezoid shape of a chevron angle of 45$^{\circ}$. Downflow of the condensing R-l34a in one channel releases heat to the cold up flow of water in the other channel. The effect of the refrigerant mass flux, average heat flux, system pressure and vapor quality of R-l34a on the measured data were explored in detail. The results indicate that at a higher vapor quality the condensation heat transfer coefficients are significantly higher. Condensation heat transfer coefficients were increased when the refrigerant mass flux was increased. A rise in the average heat flux causes an slight increase in the hr. Finally, at a higher system pressure the hr is found to be lower. Correlation is also provided for the measured heat transfer coefficients in terms of the Nusselt number.

• 한국환경과학회:학술대회논문집
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• 한국환경과학회 2003년도 봄 학술발표회 발표논문집
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• pp.155-160
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• 2003

Indoor air quality can be affected by indoor sources, ventilation, decay and outdoor levels. Although technologies exist to measure these factors, direct measurements are often difficult. The purpose of this study was to develop an alternative method to characterize indoor environmental factors by multiple indoor and outdoor measurements. Daily indoor and outdoor $NO_2$ concentrations were measured for 30 consecutive days in 28 houses in Brisbane, Australia, and for 21 consecutive days in 37 houses in Seoul, Korea. Using a mass balance model and regression analysis, penetration factor (ventilation rate divided by the sum of ventilation rate and deposition constant) and source strength factor (source strength divided by the sum of ventilation rate and deposition constant) were calculated using multiple indoor and outdoor measurements. Subsequently, the ventilation rate and $NO_2$ source strength were estimated. Geometric means of ventilation rate were 1.44 ACH in Brisbane, assuming a residential $NO_2$ deposition constant of 1.05 $hr^{-1}$, and 1.36 ACH in Seoul, with the measured residential $NO_2$ deposition constant of 0.94 $hr^{-1}$. Source strengths of $NO_2$ were 15.8 $\pm$ 18.2 ${\mu}g$/$m^3$.hr and 44.7 $\pm$ 38.1${\mu}g$/$m^3$.hr in Brisbane and Seoul, respectively. In conclusion, indoor environmental factors were effectively characterized by this method using multiple indoor and outdoor measurements.

• 한국식품조리과학회지
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2000년도 춘계학술대회 논문집 전자세라믹스 센서 및 박막재료 반도체재료 일렉트렛트 및 응용기술
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• pp.84-87
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• 2000

The microwave dielectric properties of complex perovskite-structured $Ba(Mg_{1/3}Ta_{2/3})O_3$ ceramics were investigated with calcining condition. The BMT ceramics were prepared by conventional mixed oxide method. Calcining conditions were $1200^{\circ}C$ for 10hr., $1300^{\circ}C$ for 2hr., and 5hr., respectively. And the specimens were sintered at $1650{\mu}m$. The structural and microwave properties of BMT ceramics were investigated by XRD, SEM and network analyzer. In the case of BMT ceramics calcined at $1300^{\circ}C$ for 5 hr., dielectric constant, quality factor and temperature coefficient of resonant frequency were 20.26, 31,144(at 1GHz), 6.11[ppm/$^{\circ}C$], respectively.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2004년도 International Conference Current Challenges and Advances in Environmental Health
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• pp.45-50
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• 2004

Indoor air quality can be affected by indoor sources, ventilation, decay and outdoor levels. Alt hough technologies exist to measure these factors, direct measurements are often difficult. The purpose of this study was to develop an alternative method to characterize indoor environmental factors by multiple indoor and outdoor measurements. Daily indoor and outdoor NO2 concentrations were measured for 30 consecutive days in 28 houses in Brisbane, Australia, and for 21 consecutive days in 37 houses in Seoul, Korea. Using a mass balance model and regression analysis, penetration factor (ventilation rate divided by the sum of ventilation rate and deposition constant) and source strength factor (source strength divided by the sum of ventilation rate and deposition constant) were calculated using multiple indoor and outdoor measurements. Subsequently, the ventilation rate and NO2 source strength were estimated. Geometric means of ventilation rate were 1.44 ACH in Brisbane, assuming a residential NO2 deposition constant of 1.05 hr-1, and 1.36 ACH in Seoul, with the measured residential NO2 deposition constant of 0.94 hr-1. Source strengths of N02 were 15.8 ${\pm}$ 18.2 ${\mu}$g/m3${\cdot}$hr and 44.7 ${\pm}$ 38.1 ${\mu}$g/m3${\cdot}$hr in Brisbane and Seoul, respectively. In conclusion, indoor environmental factors were effectively characterized by this method using multiple indoor and outdoor measurements.

• 한국식품조리과학회지
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• 제17권5호
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• 한국결정성장학회지
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• 제2권2호
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• pp.1-1
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• 1992

YIG는 분해용융을 하므로 FZ법을 개량한 TSFZ법을 적용하여 YIG단결정을 성장시켰다. 최적성장조건은 성장속도 1mm/hr, 상호역방향 회전속도 30rpm이었으며 소결 및 결정성장시 산화분위기를 필요로 하였고 성장된 결정의 질은 소결정도에 의해 많은 영향을 받았다. Melt내 기포의 생성은 철이온과 산소와의 반응에 의해 발생되었으며 기포의 밀도는 성장속도가 빨라질수록 증가하였다. 성장속도는 1mm/hr 이상일 경우에는 Cell Growth가 발생하였으며 결정의 가장자리에서 전위밀도가 증가하였다. 또한 성장된 결정에서는 제2상으로 Orthoferrite가 관찰되었다.