• ETRI Journal
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• 제37권1호
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• pp.26-31
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• 2015

Axial-ratio (AR) bandwidth enhancement is achieved for a circularly polarized (CP) cylindrical dielectric resonator antenna (DRA) using a wideband hybrid coupler (WHC) combined with dual probe feed. The presented WHC, comprised of a Wilkinson power divider and a wideband $90^{\circ}$ shifter, delivers good characteristics in terms of 3 dB power splitting and consistent $90^{\circ}$ (${\pm}5^{\circ}$) phase shifting over a wide bandwidth. In turn, the proposed CP DRA, for the employment of the WHC, in place of conventional designs, provides a significant enhancement on AR bandwidth and impedance matching. The antenna prototype with the WHC exhibits a 3 dB AR bandwidth of 48.66%, an impedance bandwidth of 52.5% for voltage standing wave ratio (VSWR) ${\leq}2$, and a bandwidth of 44.66% for a gain of no less than 3 dBi. Experiments demonstrate that the proposed WHC is suitable for broadband CP DRA design.

• 한국식품과학회지
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• 제29권6호
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• pp.1138-1143
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• 1997

PSE, RSE, RFN 및 DFD돈육의 육질에 따른 보수력 , 가열감량, 드립 감량 및 단백질 용해성을 측정하였으며 드립감량과 육색 및 보수력과의 상관도를 조사하였다. 압착법에 의한 보수력은 도축직후 $58.36{\pm}12.75%$이었으나 24시간후 $45.54{\pm}9.33%$로 감소하였으며 3일간 저장후의 드립 감량은 평균 $7.02{\pm}2.98%$로 나타났다. 또한 단백질 용해성은 평균 10.46 mg/mL이었다. 육질에 따른 압착법에 의한 보수력은 도축직후 PSE육 49.08%, DFD육 66.50%이었으며 , RSE육(55.24%)과 RFN육(64.03%) 사이에는 유의적인 차이가 있었다. 도축24시간후의 보수력은 PSE육 39.56%, DFD육 56.56%이었으며 PSE육과 RSE육 사이에는 유의적인 차이가 나타나지 않았다(p>0.05). 드립방량은 PSE육(11.18%)과 RSE육(9.30%)에서 높게 나타났으며, RFN육과 DFD육은 각각 5.34%와 3.73%,로 나타나 각 육질간의 유의적인 차이가 인정되었다(p<0.05). 가열감량은 DFD육(25.1%)에서 가장 낮게 나타났고 나머지 육질 그룹간에는 뚜렷한 차이가 없었으며, 염용성 단백질 용해성은 PSE육에서 가장 낮게 나타났다. $L^*(lightness)$값과 드립감량과의 관계에 있어서 $L^*-$값이 증가할수록 드립감량은 증가하였으며(r=0.61), 보수력과 드립감량과의 관계에 있어서는 24시간후 측정된 보수력과의 상관도(r=-0.52)가 도축직후 측정된 보수력과의 상관도(r=-0.47)보다 높게 나타났다.

• 한국식품과학회지
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• 제26권3호
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• pp.288-294
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• 1994

추청과 수천 두 품종의 벼에서 얻은 미강에 함유된 총 식이섬유를 AOAC방법으로 정량하였고, acid detergent fiber(ADF) 방법으로 식이섬유의 성분을 분석하였다. 미강의 식이섬유 함량은 25% 이상이었고 대부분 불용성이었다. 미강 식이섬유의 주성분은 헤미셀룰로오스이었으며 상당량의 셀룰로오스와 uronic acid가 특징적으로 함유되어 있었다. 화학적 처리에 의한 가용성 식이섬유(SDF)의 함량과 보수력(WHC)의 변화를 측정한 결과, 산과 알칼리를 연속적으로 처리한 경우에 SDF함량과 WHC가 뚜렷하게 증가하였다. 미강 식이섬유의 기능성을 조사하기 위하여 밀가루에 미강 식이섬유를 여러 가지 함량으로($0{\sim}100%$) 첨가하고 WHC를 측정한 결과, 식이섬유의 첨가량에 비례하여 밀가루의 WHC가 증가하였다. 또한 differential scanning calorimetry(DSC)로 얻은 thermogram으로부터 미강 식이섬유는 전분의 노화를 지연시킴을 알 수 있었다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• 제28권8호
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• pp.1061-1065
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• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• Nuclear Engineering and Technology
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• 제55권2호
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• pp.575-579
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• 2023

In this work, pure W and W-0.5wt%HfC alloy (WHC05) were fabricated by sintering and hot-rolling following the same processing route. After exposing to a high flux deuterium plasma irradiation with the D⁺ flux to three fluences of 6.00 × 10²⁴, 2.70 × 10²⁵ and 7.02 × 10²⁵ D/m², the evolution of surface morphology, deuterium retention and hardening behaviors in pure W and WHC05 has been studied. The SEM results show the formation of D blisters on the irradiated area, and with the increase of D implantation, the size of these blisters increases from 200 ~ 500 nm (2.70 × 10²⁵ D/m²) to 1 ~ 2 ㎛ (7.02 × 10²⁵ D/m²) in WHC05 and from 1 ~ 2 ㎛ (2.70 × 10²⁵ D/m²) to > 3 ㎛ (7.02 × 10²⁵ D/m²) in pure W, respectively. A higher D retention and obvious hardening are observed in pure W than that of the WHC05 alloy, indicating an improve radiation resistance in WHC05 compared to pure W.

• Molecules and Cells
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• 제25권3호
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• pp.428-437
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• 2008

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

• 한국식품영양과학회지
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• 제24권3호
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• pp.404-408
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• 1995

고들빼기 김치의 식품학적 특성을 알아보기 위하여 김치 제조과정 중의 식이섬유질 함량과 구성 변화를 실험하였으며, 진공동결건조 김치분말에 대한 보수력과 오일 흡착력을 측정하였다. 어린 고들빼기일수록 중성 세제 섬유질(NDF) 및 산성세제 섬유질(ADF)의 함량이 많았으며 뿌리부분에는 잎부분에 비하여 적은량의 식이섬유질(ADF 및 NDF)가 함유되어 있었다. 성숙한 뿌리를 제외하고는 일반적으로 5% 식염수에 침지할 경우에는 식이섬유질 함량은 높아지나 발효가 진행됨에 따라 이들 섬유질의 함량은 서서히 줄어들고 있었다 셀룰로오즈가 산성세제 섬유질의 90%를 차지하는 것으로 보아 김치제조과정 중의 식이섬유질 함량 변화는 일부 가용성 식이섬유질의 유출 및 셀룰로오즈의 구조변화에 영향을 받은 것으로 생각되었다. 보수력과 오일흡착력은 식이섬유질 함량변화와 비슷한 결과를 보였으며 오일 흡착력은 보수력의 40% 정도였다.

• 대한화장품학회지
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• 제43권4호
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• pp.373-379
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• 2017

재조합 대장균의 ${\beta}-galactosidase$ (${\beta}-gal$)을 이용하여 transgalactosylation 반응으로 1, 2-hexanediol galactoside (HD-gal) 합성을 수행하였다. 먼저, 합성 반응을 수행할 때의, ${\beta}-gal$의 양, 1, 2-hexanediol(HD)의 양, 반응 pH, 반응 온도 등 반응조건을 최적화하였다. ${\beta}-Gal$은 4.8 U/mL, HD는 75 mM, pH는 7.0, 온도는 $37^{\circ}C$의 조건이 최적 합성 조건이었으며, 이때, 약 96%의 HD가 HD-gal로 conversion 되었다. 그리고, 돼지 epidermis를 이용하여 HD와 HD-gal의 water holding capacity (WHC)를 비교 측정하여 보았는데, 이때, epidermis 표면에 HD와 HD-gal을 84.4, 126.6, 168.8, 211.0 mM을 처리하였으며, 84.4, 126.6, 168.8 mM의 HD와 HD-gal을 처리하였을 경우 HD-gal이 HD보다 더 큰 WHC 값을 보여 주었고, 168.8 mM의 경우에는 HD-gal이 HD와 비교하여 최대 약 20% 정도의 더 큰 WHC 값을 보여 주었다. 그러나, HD-gal의 MIC (minimal inhibitory concentration) 값을 측정해 본 결과, Enterococcus faecalis의 경우에는 HD의 MIC와 같았으나, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus의 경우에는 약 3배에서 10배까지 HD-gal의 MIC 값이 HD에 비하여 증가되는 현상이 관찰되었다. 결론적으로, HD의 transgalactosylation 반응으로 인하여 합성된 HD-gal의 보습력은 HD에 비하여 증가되고, HD-gal의 항균력은 HD와 비교하여 감소하는 현상을 관찰하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권11호
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.