• 한국데이터정보과학회:학술대회논문집
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• 한국데이터정보과학회 2003년도 추계학술대회
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• pp.19-30
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• 2003

In this paper we present a new family of distributions that allows a continuous variation not only from normality to non-normality but also from unimodality to bimodality. Its properties are especially useful in studying and making inferences about models involving the univariate truncated normal distribution. The properties of the family and its applications are given.

• 한국초전도ㆍ저온공학회논문지
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• 제16권1호
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• pp.14-18
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• 2014

The mechanical, electrical and thermal characteristics of insulating materials may significantly affect the performance and reliability of electrical devices using superconductors. General method to provide insulating layer between coated conductors is wrapping coated conductor with Kapton tape. But uniform and compact wrapping without failure or delamination in whole coverage for long length conductor is not a simple task and need careful control. Coating of insulating layer directly on coated conductor is desirable for providing compact insulating layer rather than wrapping insulating layers around conductor. Ceramic added polymer has been widely used as an insulating material for electric machine because of its good electrical insulating properties as well as excellent heat resistance and fairy good mechanical properties. The insulating layer of coated conductor should have high breakdown voltage and possesses suitable mechanical strength and maintain adhesiveness at the cryogenic temperature where it is used and withstand stress from thermal cycling. The insulating and mechanical properties of polymer can be improved by adding functional filler. In this study, insulating layer has been made by adding ceramic particles such as $SiO_2$ to a polymer resin. The size, amount and morphology of added ceramic powder was controlled and their effect on dielectric property of the final composite was measured and discussed for optimum composite fabrication.

• Applied Microscopy
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• 제47권3호
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• pp.105-109
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• 2017

The effect of temperature and vanadium metal concentration on the electronic and thermoelectric properties of Si in the diamond cubic structure has been investigated using a combination of density functional theory simulations and the semi classical Boltzmann's theory. The BotzTrap code within the constant relaxation time approximation has been used to obtain the Seebeck coefficient and other transport properties of interest for alloys of the structure $Si_{1-x}V_x$, where x is 0, 0.125, 0.25, 0.375, and 0.5. The thermoelectric properties have been extracted for a temperature range of 300 K to 1,000 K. The general trend with V atom substitution for Si causes the Seeback coefficient to increase and the thermal conductivity to decrease for the various alloys. The optimum values are for $Si_5V_3$ and $Si_4V_4$ alloys for charge carrier concentrations of $10^{21}cm^{-3}$ in the mid temperature range of 500~800 K. This is a very desirable effect for a promising thermoelectric and the figure of merit ZT approaches 0.2 at 600 K for the p-type $Si_5V_3$ alloy.

• 한국조리학회지
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• 제20권3호
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• pp.80-89
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• 2014

본 연구에서는 칼라꼬마감자의 영양성분 등의 품질특성을 분석하였고, 항산화활성 효과를 평가하였다. 칼라꼬마감자 100 g(wet weight basis)중에는 수분 79.7%, 탄수화물 17.9%, 조단백질 1.0%, 조지방 0.1%, 조회분 1.3%가 함유되어 있으며, 탄수화물 중 총 식이섬유소 함량은 11.45%이었다. 총 식이섬유의 함량은 4.0%로 나타났다. 또한 칼라꼬마감자 100 g의 총 열량은 337.3 kcal로 분석되었다. 칼라꼬마감자의 구성아미노산 중 asparagine (1,514.3 mg/100g)과 glutamic acid(1,240.3 mg/100g)함량이 가장 높은 함량을 차지하고 있는 것으로 나타났으며, 무기질 함량은 칼륨이 약 1,454.7 mg으로 가장 함량이 높았으며, 인(245.3 mg), 마그네슘(82.8 mg), 칼슘(62.1 mg)순이었다. 미량영양소인 철분(28.1 mg), 망간(28.1 mg), 구리(3.4 mg) 및 아연(2.5 mg)이 함유되어 있었다. 칼라꼬마감자 추출물의 페놀 함량은 chlorogenic acid가 $3,730.60{\pm}0.62mg/100g$로서 가장 많은 양이 함유 되어 있었고 catechin, caffeic acid, gallic acid의 함량이 높은 것으로 나타났으나, p-coumaric acid, ferulic acid는 확인되지 않았다. 칼라꼬마감자의 우수한 영양성분 및 항산화 활성을 나타내는 성분 및 그 활성에 대한 연구가 추가로 필요할 것으로 생각된다. 칼라꼬마감자의 우수한 생리활성을 나타내는 성분에 대해서는 더욱 연구가 필요할 것으로 사료되며, 이러한 결과로 보아 칼라꼬마감자의 영양성분 및 항산화 활성 천연소재로 이용할 수 있을 것으로 사료된다. 따라서 칼라영양성분 및 항산화감자 추출물 제조시 기능성 향상을 위한 추출공정의 개선 및 최적화 등의 추후 연구가 필요한 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제18권2호
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• pp.263-269
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• 2008

Hydrazinocurcumin (HC), a synthetic derivative of curcumin, has been reported to inhibit angiogenesis via unknown mechanisms. Understanding the molecular mechanisms of the drug's action is important for the development of improved compounds with better pharmacological properties. A genome-wide drug-induced haploinsufficiency screening of fission yeast gene deletion mutants has been applied to identify drug targets of HC. As a first step, the 50% inhibition concentration $(IC_{50})$ of HC was determined to be $2.2{\mu}M$. The initial screening of 4,158 mutants in 384-well plates using robotics was performed at concentrations of 2, 3, and $4{\mu}M$. A second screening was performed to detect sensitivity to HC on the plates. The first screening revealed 178 candidates, and the second screening resulted in 13 candidates, following the elimination of 165 false positives. Final filtering of the condition-dependent haploinsufficient genes gave eight target genes. Analysis of the specific targets of HC has shown that they are related to septum formation and the general transcription processes, which may be related to histone acetyltransferase. The target mutants showed 65% growth inhibition in response to HC compared with wild-type controls, as shown by liquid culture assay.

• 한국식품조리과학회지
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• 제32권5호
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Fisheries and Aquatic Sciences
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• 제21권7호
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• pp.19.1-19.11
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• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• 한국염색가공학회지
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• 제23권3호
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• pp.219-226
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• 2011

Recently, study of functional clothing for vital sensing is focused on improving conductivity and decreasing resistance, in order to enhance the electrocardiogram(ECG) sensing accuracy and obtained stable environmental durability on operation condition. In this study, four ECG fabrics that having different componnt yarns and weaving structures were produced to analyze their environmental durabilities and electric properties under general operation conditions including different physical and chemical stimulation. For outstanding electric properties and physical properties, the optimized ECG sensing fabric should consist of a fabric of 2 up 3 down twill structure containing 210de silver-coated conductive yarns and polyester yarn in warp and weft directions respectively. The selected fabric has $0.11{\Omega}$ which is relative lower resistance than otherwisely produced fabrics under ECG measurement condition. And it has 7% stable resistance changes under 25% strain and repeated strain.

• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.7-16
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• 2014

최근 성인병 중에서 가장 높은 빈도로 발병하는 것이 고혈압인데, 이 고혈압의 예방하기 위해서 가장 손쉽게 일상적으로 섭취할 수 있는 것이 바로 우유의 성분인 카제인염이다. 일반적으로 우유 펩타이드는 혈압조절자인 ACE를 방해함으로써 혈압을 줄여주는 항고혈압 효과와 관련이 있으며, 또한 혈액의 혈소판 응집을 저해해 심근경색이나 뇌경색의 원인인 혈전을 방지한다라고 알려져 있다. 따라서 이러한 기능을 가지고 있는 우유의 카제인염을 다양한 단백질가수분해 효소로 처리하여 가수분해 시간에 따른 특성 그리고 ACE 저해효과가 높은 가수분해물을 제조하기 위해서 대표적인 막여과 방법인 한외여과법이 이용되고 있는 것을 살펴보았다. 향후 가수분해물들의 (1) 항산화 효과, 세포독성 및 용해성, 기포성 등이 더 향상될 수 있도록 효소선발과 효소처리에 대한 폭 넓은 조사와 연구, (2) 고품질 대량생산법 확립, 그리고 (3) 건강기능성식품으로의 산업화 이용이 가능하도록 지속적인 기초 연구가 신속히 진행되어야 할 것이다.

• 한국식품영양과학회지
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• 제46권10호
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• pp.1253-1257
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• 2017

본 연구에서는 콩에서 유래한 단기 발효식품인 청국장, 물두시, 낫또 제품 중 대표적인 제품을 각각 하나씩 선택하여 이들의 일반적 특성과 항돌연변이 효능 및 항암 효능을 비교 연구하였다. 청국장은 아미노태 질소 및 암모니아태 질소의 함량이 높았으나, 낫또는 그 함량이 낮게 나타났다. 물두시의 경우 여타 발효식품에 비해 pH가 낮고 산도가 높았다. Ames test 및 HT-29 인체 대장암세포를 이용한 실험에서는 청국장이 우월한 항돌연변이 및 항암 효능을 나타냈다. 이상의 결과로 볼 때 청국장은 전반적으로 기능성이 우수한 것으로 나타났으며, 물두시는 낫또에 비해 기능성이 더 나은 것으로 나타났다. 이는 발효 기간의 차이, 제조방식, 원재료의 품질 등에 의한 것으로 여겨지며, 향후 각국의 식문화 및 조리 방식 등의 차이에 기초를 둔 추가적인 연구가 필요할 것으로 여겨진다.