• 한국정보과학회 언어공학연구회:학술대회논문집(한글 및 한국어 정보처리)
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• 한국정보과학회언어공학연구회 2007년도 제19회 한글 및 한국어 정보처리 학술대회
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• pp.189-193
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• 2007

본 연구에서는 기존 워드넷에 등록되지 않은 IT 전문 용어와 같은 신규 용어들을 웹 검색을 사용하여 워드넷에 추가 시켜 확장시키는 설계를 하였다. 워드넷은 단어 간의 관계를 표현하는 어휘 사전이지만 일반적인 단어들로 구성되어 있고 새로이 등장하는 전문 용어는 포함하지 않는 경우가 많아 이러한 용어들을 새로이 워드넷에 등록함으로써 워드넷을 확장해야 한다. 이 작업은 웹 검색 결과를 분석하여 이 용어와 관련 깊은 용어들을 찾아서 워드넷에 없는 용어들을 워드넷에 추가시킴으로써 이루어 진다. 웹 검색 결과 문서를 형태소 분석기를 사용하여 가중치가 높은 순으로 관련 단어들을 찾고 이들 중 워드넷에 등록되어 있는 단어를 찾아 해당 단어의 하의어로 신규 단어의 위치를 배치시킨다.

• 한국축산식품학회지
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• 제36권2호
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• pp.267-274
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• 2016

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

• 한국축산식품학회지
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• 제39권5호
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• pp.831-843
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• 2019

The purposes of this research were to form chitosan oligosaccharide (CSO)/A2 ${\beta}$-casein nano-delivery systems (NDSs) and to investigate the effects of production variables, such as CSO concentration levels (0.1%, 0.2%, and 0.3%, w/v) and manufacturing temperature ($5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$), on the production and physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs to carry resveratrol. The morphological characteristics of CSO/A2 ${\beta}$-casein NDSs were assessed by the use of transmission electron microscopy (TEM) and particle size analyzer. High-performance liquid chromatography (HPLC) was applied to determine the entrapment efficiency (EE) of resveratrol. In the TEM images, globular-shaped particles with a diameter from 126 to 266 nm were examined implying that NDSs was successfully formed. As CSO concentration level was increased, the size and zeta-potential values of NDSs were significantly (p<0.05) increased. An increase in manufacturing temperature from $5^{\circ}C$ to $35^{\circ}C$ resulted in a significant (p<0.05) increase in the size and polydispersity index of NDSs. Over 85% of resveratrol was favorably entrapped in CSO/A2 ${\beta}$-casein NDSs. The entrapment efficiency (EE) of resveratrol was significantly (p<0.05) enhanced with an increase in manufacturing temperature while CSO concentration level did not significantly affect EE of resveratrol. There were no significant (p<0.05) changes observed in the size and polydispersity index of NDSs during heat treatments and storage in model milk and yogurt indicating that CSO/A2 ${\beta}$-casein NDSs exhibited excellent physical stability. In conclusion, the CSO concentration level and manufacturing temperature were the crucial determinants affecting the physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs containing resveratrol.

• 한국축산식품학회지
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• 제41권5호
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• pp.894-904
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• 2021

Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25℃ to 40℃ for 10 min and holding times from 5 to 30 min at 25℃. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.

• 치과방사선
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• 제23권2호
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• pp.229-250
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• 1993

This study was performed to investigate the morphological and structural changes of bone tissues and the effects of irradiation on the mandibular bodies of rats which were fed low calcium diets. In order to carry out this experiment, 160 seven-week old Sprague-Dawley strain rats weighing about 150 gm were selected and equally divided into one normal diet group of 80 rats and one low calcium diet group with the remainder. These groups were then subdivided into two groups, 40 were assigned rats for each subdivided group, exposed to radiation. The Group 1 was composed of forty non-irradiated rats with normal diet, Group 2 of forty irradiated rats with normal diet, Group 3 forty non-irradiated rats with low calcium diet, and Group 4 forty irradiated rats with low calcium diet. The two irradiation groups received a single dose of 20 Gy on the jaw area only and irradiated with a cobalt-50 teletherapy unit. The rats with normal and low calcium diet groups were serially terminated by ten on the 3rd, the 7th, the 14th, and the 21st day after irradiation. After termination, both sides of the dead rats mandible were removed and fixed with 10% neutral formalin. The bone density of mandibular body was measured by use of bone mineral densitometer(Model DPX -alpha, Lunar Corp., U.SA). Triga Mark ill nuclear reactor in Korea Atomic Research Institute was used for neutron activation and then calcium contents of mandibular body were measured by using a 4096 multichannel analyzer (EG and G ORTEC 919 MCA, U.SA). Also the mandibular body was radiographed with a soft X-ray apparatus(Hitex Co., Ltd., Japan). Thereafter, the obtained microradiograms were observed by a light microscope and were used for the morphometric analysis using a image analyzer(Leco 2001 System, Leco Co., Canada). The morphometric analysis was performed for parameters such as the total area, the bone area, the inner and outer perimeters of the bone. The obtained results were as follows: 1. In the morphometric analysis, total area and outer perimeter of the mandibular bodies of Group 3 were a little smaller than that of Group 1. The mean bone width and bone area were much smaller than that of Group 1 and the inner perimeter of Group 3 was much longer than that of Group 1. The total area and outer perimeter of Group 2 and Group 4 showed little difference. The mean bone width and bone area of Group 4 were smaller than that of Group 2 and the inner perimeter of Group 4 was longer than that of Group 2. 2. The remarkable decreases of the number and thickness of trabeculae and also the resorption of endosteal surface of cortical bone could be seen in the microradiogram of Group 3, Group 4 since the 3rd day of experiment. On the 21st day of experiment, the above findings could be more clearly seen in Group 4 than in Group 3. 3. The bone mineral density of Group 3 was lesser than that of Group 1 and the bone mineral density of Group 4 was lesser than that of Group 2 on the 7th, 14th, 21st days. The irradiation caused the bone mineral density to be decreased regardless of diet. In the case of Groups with low calcium diet, the bone mineral density was much decreased on the 21st day than on the 3rd day of experiment. 4. The calcium content in mandible of Group 3 was smaller than that of Group 1 throughout the experiment. roup 4 showed the least amount of calcium content. The irradiation caused the calcium content to be decreased regardless of diet. In the case of Groups with low calcium diet, the calcium content was much decreased on the 21st day than on the 3rd day of experiment. In conclusion, the present study demonstrated that morphological changs and decrease of bone mass due to resorption of bone by low calcium diet, and that the resorption of bone could be found in the spongeous bone and endosteal surface of cortical bone. So the problem of resorption of bone must be considered when the old and the postmenopausal women are taken radiotherapy because the irradiation seems to be accelerated the resorption of osteoporotic bone.

• 전기화학회지
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• 제12권2호
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• pp.173-180
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• 2009

DMFC (Direct Methanol Fuel Cell)용의 새로운 고분자 전해질 멤브레인을 개발하기 위하여 스티렌 단량체를 poly(tetrafluoroethylene perfluoropropyl vinyl ether) (PFA) 필름에 그라프트 중합 반응시킨 후에 술폰화 반응을 진행하였다. $\Upsilon$-ray를 이용하여 방사선 그라프트 중합 반응시킨 방사선 그라프트 필름의 술폰화 반응은 chlorosulfonic acid/dichloroethane (5 v/v%) 혼합 용액에서 진행하였다. PFA 그라프트 폴리스티렌 멤브레인 (PFA-g-PSSA)의 화학적, 물리적, 전기화학적 및 형태의 특성은 푸리에 변환 적외선 분광기 (FTIR), 이온전도도 측정기 및 주사전자현미경 (SEM)으로 분석하고 함수율과 메탄올 투과도도 측정하였다. PFA-g-PSSA 멤브레인으로 제작한 MEA의 단위전지 성능을 평가하였고, 전지의 셀 저항은 임피던스 분석 장치를 이용하여 측정하였다. PFA-g-PSSA 멤브레인으로 제조한 MEA는 Nafion 112로 제조한 MEA보다 우수한 DMFC 성능을 나타내었다.

• 지능정보연구
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• 제21권1호
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• pp.1-13
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• 2015

빅데이터 및 오피니언 마이닝 분야가 대두됨에 따라 정보 검색/추출, 특히 비정형 데이터에서의 정보 검색/추출 기술의 중요성이 나날이 부각되어지고 있다. 또한 정보 검색 분야에서는 이용자의 의도에 맞는 결과를 제공할 수 있는 검색엔진의 성능향상을 위한 다양한 연구들이 진행되고 있다. 이러한 정보 검색/추출 분야에서 자연어처리 기술은 비정형 데이터 분석/처리 분야에서 중요한 기술이고, 자연어처리에 있어서 하나의 단어가 여러개의 모호한 의미를 가질 수 있는 단어 중의성 문제는 자연어처리의 성능을 향상시키기 위해 우선적으로 해결해야하는 문제점들의 하나이다. 본 연구는 단어 중의성 해소 방법에 사용될 수 있는 말뭉치를 많은 시간과 노력이 요구되는 수동적인 방법이 아닌, 사전들의 예제를 활용하여 자동적으로 생성할 수 있는 방법을 소개한다. 즉, 기존의 수동적인 방법으로 의미 태깅된 세종말뭉치에 표준국어대사전의 예제를 자동적으로 태깅하여 결합한 말뭉치를 사용한 단어 중의성 해소 방법을 소개한다. 표준국어대사전에서 단어 중의성 해소의 주요 대상인 전체 명사 (265,655개) 중에 중의성 해소의 대상이 되는 중의어 (29,868개)의 각 센스 (93,522개)와 연관된 속담, 용례 문장 (56,914개)들을 결합 말뭉치에 추가하였다. 품사 및 센스가 같이 태깅된 세종말뭉치의 약 79만개의 문장과 표준국어대사전의 약 5.7만개의 문장을 각각 또는 병합하여 교차검증을 사용하여 실험을 진행하였다. 실험 결과는 결합 말뭉치를 사용하였을 때 정확도와 재현율에 있어서 향상된 결과가 발견되었다. 본 연구의 결과는 인터넷 검색엔진 등의 검색결과의 성능향상과 오피니언 마이닝, 텍스트 마이닝과 관련한 자연어 분석/처리에 있어서 문장의 내용을 보다 명확히 파악하는데 도움을 줄 수 있을 것으로 기대되어진다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Dairy Science and Biotechnology
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• 제35권3호
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• pp.208-214
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• 2017

본 연구에서는 산양유 단백질 분해물과 키토올리고당을 이용하여 약 138~225 nm 크기를 지니는 구형의 나노 전달체를 성공적으로 제조하였다. 제조된 나노 전달체는 소수성 건강기능성 물질인 DHA와 레스베라트롤을 각각 ~22 mg/100 mL와 ~4.5 mg/100 mL 씩 포집가능하며, 제조 공정요인(예, TPP 농도, 산양유 단백질 분해물 농도, 키토올리고당 농도) 조절을 통해 입자 크기, 표면전하등과 같은 나노 전달체의 물리화학적 특성과 소수성 건강기능성 물질의 포집 효율을 조절할 수 있음을 알 수 있었다. 또한 산양유 단백질 분해물/키토올리고당 나노 전달체는 동결건조를 통해 분말화가 가능하기 때문에 식품 적용성이 뛰어나다. 결론적으로 본 연구에서 food-grade 물질인 산양유 단백질 분해물과 키토올리고당을 이용하여 제조한 나노 전달체는 저지방 및 무지방 유식품에 적용 가능한 무지방 기반(non-fat based)의 소수성 건강기능성 물질 전달체로 이용될 수 있을 것으로 기대된다.

• 한국산학기술학회논문지
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• 제19권5호
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• pp.640-649
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• 2018

본 연구는 빅데이터 분석방법 중 하나인 웹마이닝을 이용하여 사이클웨어의 요구성능 및 착용 현황 및 소비자 감성을 분석하였다. 이를 위해 네이버 카페인 '자전거로 출퇴근하는 사람들'을 대상으로 2006년~2017년 기간 동안 사이클웨어와 관련 있는 게시글과 댓글을 R 패키지를 사용하여 크롤링하였다. 수집된 데이터는 데이터 전처리 과정을 거쳐 선별된 15,321건의 문서를 데이터를 분석에 사용하였다. 추출된 데이터에서 텍스트는 한국어형태소분석기(KoNLP)를 사용하여 키워드를 추출한 후 TDM(Term Document Matrix)과 co-occurrence matrix로 변환하여 키워드별 출현 빈도수와 키워드 간 관계를 계산하였다. 사이클웨어에서 가장 출현빈도수가 높았던 키워드는 '타이츠'로 전문적인 사이클웨어에 대한 높은 관심을 나타내었으나 몸에 달라붙어 착용 시 민망하다는 의견이 많았다. 사이클웨어 '구매'와 관련하여 '가격', '사이즈', '브랜드' 등과 관련이 많았으며 '가격'과 관련하여 '저가'와 '가성비'에 대한 출현빈도수가 높았다. 이것은 최근 고가의 브랜드보다는 가격대비 성능을 만족시키는 실용적인 제품들이 선호되는 경향을 나타내주었다. 사이클웨어에서 소재의 흡한속건성이나 패드의 기능성, 불편함 등에 대한 소재나 디자인 등에 대한 개선이 요구되었다. 이처럼 웹마이닝을 이용하여 사이클웨어에 대한 소비자의 의견을 분석할 수 있었으며 기존의 설문조사와도 유사한 결과를 보여주었다. 그러므로 웹마이닝을 이용하여 소비자의 의견이나 요구사항을 실시간으로 분석하여 제품개발에 반영할 수 있는 객관적 지표로 사용할 수 있을 것으로 기대된다.