• Journal of Microbiology and Biotechnology
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• 제14권6호
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• pp.1280-1285
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• 2004

Retron is a prokaryotic genetic element, producing a short single-stranded DNA covalently linked to RNA (msDNA-RNA) by a reverse transcriptase (RT). In retron EC83, msDNA is further processed at between the 4th and the $5^{th}$ nucleotides, leaving a 79 nucleotide-long single-stranded DNA as a final product. To investigate this site-specific cleavage in msDNA synthesis, we purified the RT protein of retron EC83. Initially, RT ORF was cloned under the tac promoter, but the expression was very poor largely because of poor translation. In order to facilitate translation, the nucleotide sequence for the first nine amino acids was randomized with synonymous codons. This change of downstream sequence of translational initiation codon greatly affected the efficiency of translation. We could isolate clones which greatly increased RT production, and their sequences were compared to those of the low producers. The overproduced protein was purified and was shown to have RT activity.

• 대한전자공학회논문지
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• 제26권10호
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• pp.1576-1583
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• 1989

In this paper, we describe real-time optical implementation of the Hopfield neural network model for two-dimensional associative memory by using commercial LCTV and Multifocus For real-time processing capability, we use LCTV as a memory mask and a input spatial light modulator. Inner product between input pattern and memory matrix is processed by the multifocus holographic lens. The output signal is then electrically thresholded fed back to the system input by 2-D CCD camera. From the good experimental results, the proposed system can be applied to pattern recognition and machine vision in future.

• 한국조리학회지
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• 제14권4호
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• 한국기계가공학회지
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• 제10권5호
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• pp.72-78
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• 2011

Currently, for the damper case, the material produced by cast/forge welding is mechanically processed and then the final product is mass-produced. By cutting the cast/forge welded material, the issues of excessive cutting time, multiple process production, and a large amount of chips (40% loss from the original material) arise, causing increased production cost and reduced profitability. Thus, in this study, the incremental forming technology which generates no chips was applied in production. Analysis was excuted for 1st and 2nd works by change of tool diameter and working tool. For this, 3D molding and analysis were executed, which was applied to the processing the result, successful processing could be achieved through a few trials of molding processing according to tool forming and rotation counts.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1999년도 제3회 압연심포지엄 논문집 압연기술의 미래개척 (Exploitation of Future Rolling Technologies)
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• pp.98-106
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• 1999

In this study cold rolling process for the irregular cross-sectional shape has been investigated. The product analyzed in present study is the steel cutter, which is frequently used to cut the desired shape on leather. Because steel cutter always has a irregular cross-section, after rolling process the workpiece is severely bended to every direction. The bending of the workpiece affects the processed performed after rolling such as heat treatment and grinding, then that of the workpiece becomes more severe. In this study, therefore, to prevent the bending of the workpiece to the left and right sides. rigid-plastic finite element method has been utilized and in order to find optimal roll geometry rapidly, one dimensional equal interval search technique has been also introduced. By using both rigid plastic finite element method and optimum technique, cold rolling process for the irregular cross-sectional shape has been successfully investigated.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• 복식
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• 제51권1호
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• pp.75-85
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• 2001

The purpose of this study is to provide for the basic data useful to the high quality knitwear production. For this purpose, knit promotions that product knitwear for 20 age ∼ 30 middle age women were sampled to survey the fabric planning and production·quality management of knitwear, and their directors were surveyed through direct interviews. Data is processed by a computer(SPSS) and analyzed by using frequency, percentage, mean. The results of this study are as fellows. 1. Most of the sample companies were getting smaller or pettier in terms of capital, number of employees. 2. Knit promotions were universally using acrid and wool as knit fabric. 3. Knitwear tended to be producted much in knit promotions. 4. It is needed to use high quality fabric and perform careful sewing for knitwear quality rising.

• 한국정밀공학회지
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• 제23권2호
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• pp.138-145
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• 2006

An injection molding is necessary to mass-product for micro-nano system, so micro-nano mold must be developed for injection molding. The micro-nano mold has precision and strength to overcome a surround of injection. So in this paper, two methods were used. First, after etching the Al, Ni was electroplated in etched AI. The other, LIGA method was used. A temperature and thickness of Ni are important factors in these methods. So after fabrication, the simulation was processed to find optimal thickenss of Ni and temperature.

• Food Science and Biotechnology
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• 제18권2호
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• pp.425-431
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• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• KSBB Journal
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• 제32권1호
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• pp.1-8
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• 2017

Bamboo is a plant belonging to the Gramineae family, and can be used as valuable bioresources for many industrial applications. Bamboo has some useful properties and having a lot of beneficial uses such as a bamboo ware, agriculture material, building construction material, pulpwood, etc. Bamboo stem has a large amount of active ingredients that those of bamboo leaves. The stem of bamboo can be processed into various biomaterials including cellulose and lignin, and sometimes uses as foods, cosmetics and medicines using stem extracts with polyphenol compounds. For cosmetic applications of bamboo stems, especially, the constituents of bamboo stem are suitable for inner beauty (cosmetic food) products showing antioxidant and UV-protecting activities. This review summaries the recent literature data and discusses the versatile uses of bamboo stem and its extracts mainly for cosmetic application.