• KSBB Journal
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• 제24권4호
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• pp.341-346
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• 2009

본 연구에서는 Candida antarctica로부터 genomic DNA을 추출하여 lipase A(CalA) 유전자를 PCR 증폭하였고, 재조합 pColdIII/CalA, $pPICZ{\alpha}A$/CalA, $pPICZ{\alpha}A$/CalA$his{\times}6$을 구축하였다. 재조합 CalA 유전자의 기능적 발현을 위해 최적화된 시스템을 구축하고자 Escherichia coli와 Pichia pastoris 시스템에서 각각 수행하여 비교, 분석하였다. SDS PAGE gel을 통해 CalA의 발현의 여부 및 발현양을 확인하였고, pNPP를 기질로 한 가수분해 반응을 통해 활성을 측정하였다. E. coli 발현 시스템은 형질전환 방법이 간단하고, 미생물의 성장 속도가 빠르다는 장점을 갖지만 CalA의 활성이 0.02 Unit/ml으로 비교적 낮았으며 세포질 (cytoplasm)에서 발현되므로 비목적 단백질과의 분리 및 정제과정이 필요하다. 재조합 $pPICZ{\alpha}A$/CalA을 P. pastoris 시스템에서 발현한 경우 높은 발현양 뿐만 아니라 분비작용으로 인해 고순도 발현이 용이하였고, 활성 또한 약 0.7 Unit/ml으로 가장 높았다. 결론적으로 CalA의 기능적 발현을 위해 P. pastoris 시스템을 구축하는 것이 가장 적합함을 확인하였다.

• 한국작물학회지
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• 제57권1호
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• pp.16-21
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• 2012

유색보리를 맥주의 원료로 이용하기 위하여 맥아 및 양조 특성을 검정한 결과를 요약하면 다음과 같다. 1. 자색 겉보리, 자색 쌀보리 및 청색 쌀보리의 안토시아닌은 침맥 20시간 후 약 30%, 22% 및 80%가 잔존하였다. 2. 일반적인 제맥 조건으로 제조된 자색보리 맥아는 안토시아닌 성분이 거의 소실되었으나 청색보리는 58% 정도 잔존하였다. 3. 흑색보리는 일반적인 제맥 및 당화 조건에서 색소성분이 손실되지 않았으며, 맥즙의 색도는 종피색의 농담이 아니라 가용성 질소 함량이 많아짐에 따라 진해지는 경향을 나타내었다. 4. 자색과 청색보리 맥아로 제조된 맥주에는 안토시아닌 성분이 존재하지 않았으나, 호품보리 맥아로 만든 맥주보다 색도가 높았다.

• 한국정보통신학회논문지
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• 제23권1호
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• pp.7-12
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• 2019

정부지원 R&D 사업을 수행하는 기업들은 사업계획서 상에 정량적 평가지표를 제안하고 있다. 그러나 많은 기업들은 정량적 평가지표를 선정하는데 어려움을 겪고 있고 잘못된 평가지표의 선정으로 정량적 결과 도출이 어려운 경우도 있다. 본 논문에서는 기업들이 선정한 정량적 평가지표를 소프트웨어 품질을 정량적으로 측정할 수 있는 ISO/IEC 25023표준에 접목하여 그 경향을 분석한다. 먼저 분석 대상 데이터에 대한 수집방법과 공인시험기관에서 시험한 제품에 대해 산업분야별로 분류하고 기업에서 선정한 정량적 평가지표를 ISO/IEC 25023 표준의 8가지 품질특성별로 분석한다. 다음으로 ISO/IEC 25023 표준의 8가지 품질특성으로 분류한 정량적 평가지표에 대한 분석 결과를 바탕으로 기업들의 주로 선정하는 정량적 평가지표의 품질특성의 경향을 파악하고자 한다. 이를 통해 소프트웨어 제품의 품질을 평가할 수 있는 정량적 평가지표 선정에 도움이 될 것으로 기대된다.

• 산업식품공학
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• 제21권4호
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• pp.391-402
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• 2017

본 연구에서는 건조조건과 분쇄조건을 달리하거나 추출한 식물류의 영양성분 함량과 영양성분의 보존율을 비교분석하였다. 동결분쇄한 식물류는 일반분쇄 하거나 추출한 식물류에 비하여 영양성분의 보존율이 높은 것으로 나타났다. 인공생체막에서 영양성분의 투과도를 분석한 결과 동결분쇄한 식물류의 영양성분이 잘 투과하였다. 분쇄과정에서 열발생을 최소화하고 입도를 작게 하는 동결분쇄 기술이 식물류 원료를 우수한 식물소재로 가공할 수 있는 기술임을 확인하였다.

• Nuclear Engineering and Technology
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• 제54권10호
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• pp.3841-3848
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• 2022

The effect of modifiers on the optical features and radiation defying ability of the Eu³⁺ ions doped multi constituent glasses was examined. XRD has established the amorphous nature of the specimen. The presence of various functional/fundamental groups in the present glasses was analyzed through FTIR spectra. The physical, structural and elastic traits of the glasses were explored. The variation in the structural compactness of the glass structure according to the incorporated modifier was enlightened to describe their suitability for a better shielding media. For the examined glasses, the metallization criterion value varied in the range 0.613-0.692, indicating the non-metallic character of the glasses with possible nonlinear optical applications. The computed elastic moduli expose the Li-containing glass (BTLi:Eu) to be tightly packed and rigid, which is a requirement for a better shielding channel. Furthermore, the optical bandgap and the Urbach energy values are calculated based on the optical absorption spectra. The evaluated bonding parameters revealed the nature of the fabricated glasses covalent. In addition, we investigated the radiation attenuation attributes of the prepared Eu³⁺ ions doped multi constituent glasses using Phy-X software. We determined the linear attenuation coefficient (LAC) and reported the influence of the five oxides Li₂O₃, CaO, BaO, SrO, and ZnO on the LAC values. The LAC varied between 0.433 and 0.549 cm^-1 at 0.284 MeV. The 39B₂O₃-25TeO₂-15Li₂O₃-10Na₂O-10K₂O-1Eu₂O₃ glass has a much smaller LAC than the other glasses.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• 한국식품영양과학회지
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• 제42권8호
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• pp.1175-1182
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• 2013

다양한 발효 균주를 이용한 잡곡발효음료 개발의 가능성을 확인하고자 7종의 균주와 2가지의 혼합균주를 이용하여 잡곡발효물을 제조하여 분석한 결과, 색도가 비교적 밝으며 붉은색보다는 노란색이 더 많이 측정되었다. 관능검사 결과, 종합적으로 C와 G, H가 상대적으로 높은 평가를 받았으며, 제조된 잡곡발효물의 세포독성은 10,000 ppm까지 관찰되지 않았다. 총 폴리페놀과 플라보노이드 함량에서 총 폴리페놀은 7.51~7.94 mg/g으로 모든 잡곡발효물에서 유사한 함량을 나타냈으나, 플라보노이드 함량은 C 샘플에서 15.62 mg/g으로 가장 많은 것으로 나타났다. 또한 잡곡발효물의 항산화 활성을 조사한 결과, 전자공여능에서는 C 샘플에서 4.48%로, 환원력에서는 G샘플이 0.247로 가장 높았으며, SOD 유사활성 측정에서는 E를 제외한 모든 샘플에서 농도 비례적으로 활성이 증가하였고, F 샘플 10,000 ppm에서 55.15%로 가장 높은 활성을 나타내었다. 이와 같이 다양한 균주를 이용한 발효물의 관능적 특성과 기능성을 검토함으로써 잡곡을 이용한 기능성 발효식품의 개발가능성을 제시하였다.

• 한국산학기술학회논문지
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• 제21권6호
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• pp.317-324
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• 2020

본 논문의 목적은 육상구조물과 비교하여 특수한 설치환경 및 목적을 가지고 있는 항만 외곽시설에 대한 보다 현실적인 침하 평가기준을 제안하는데 있다. 최근 신항만 개발 사업으로 축조된 외곽시설 특히 방파제는 먼 바다의 연약 지반에 설치되는 경우가 많다. 외곽시설은 자중으로 파랑 등의 외력에 직접 저항하는 구조물로 그 중량이 상당하여 연약 지반 위에 설치되는 경우에는 침하가 쉽게 발생하지만 구조물의 안정성 또는 기능성에 큰 영향을 주지 않는다. 하지만 현행의 안전점검 세부지침은 이러한 외곽시설의 특성을 고려하지 않은 침하 평가기준을 제시하고 있다. 이에 보다 현실적으로 외곽시설의 침하를 평가할 수 있는 간편식을 제안하였다. 간편식은 설계에서 고려한 허용잔류침하량과 침하 안정성평가 결과를 적용하여 최대 침하량을 선정하도록 하였다. 제안된 간편식의 적정성을 검증하기 위하여 최근 실시한 방파제 6개소의 측량 평가결과와 제안된 간편식 적용결과를 비교하였다. 간편식을 적용하였을 때, 기존 평가결과보다 침하 평가등급이 상향되었으며, 안정성평가 결과 적용 시에는 실제 측량결과와 거의 유사한 결과가 얻어짐을 확인할 수 있었다. 본 간편식을 활용하여 침하평가를 실시할 경우, 구조물에 안정성 및 기능수행 여부와는 무관하게 낮게 평가되는 기존의 침하평가를 보다 현실적으로 실시할 수 있을 것으로 기대된다.

• 대한간호학회지
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• 제25권4호
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• pp.617-632
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• 1995

Nowadays, most big hospitals have a computer system to manage their administration. For maxi mum effectiveness in managing the computer system, an analysis of the variables affecting its implementation is necessary from the beginning. This study was done to analyze the variables influencing the operation of a hospital information system (HIS). The theoretical base for this study considered the combined effects of user expectations of computerization, and computer-anxiety. The relationship between variables in the theoretical base were analyzed and the individual characteristics influencing each variable were also analyzed. This study was done in two steps. First, 344 nurses were given an initial questionnaire developed to evaluate the reliability of the items. Based on the results, a second revised questionnaire was administered to 88 nurses who had been working in the areas where HIS was applied. The results of the first and second steps of the study are as follows 1. The initial study was done with nurses who were trained on the computer system briefly before HIS was implemented. The individual characteristics influencing computer anxiety and expectation regarding computer system usage in that initial study included, length of career, type of degree or certification, previous experiences with a computer, training on a computer, desire for computer training, and level of acceptance of a computerized work environment. But in the second study with nurses working in areas of the hospital where HIS was introduced, the work site was the only influencing characteristics. There-fore, in applying a computer system, overcoming work-environment barriers will be more import-ant than any individual characteristics. 2. The computer anxiety of the nurses in both groups, before and after the computer system ap-plication, was below the average level but the expectation of the effects of computerization was above average. The nurses using the computer program showed an above average level of satis-faction with the computer system itself, and with its effect on their efficiency. Therefore, the ability of nurses operating HIS will be positively. predictive. 3. For the variables included in the theoretical framework of the study, all of the correlational coefficients were statistically significant in the analysis of variation correlation. Therefore, the theoretical base of the study, "expectation in con junction with computer anxiety" can be considered an model which can be evaluated. Accord-ing to our analysis, the higher the level of nurses' motivation to use the computer system and the lower the anxiety about computer usage, the higher the possibility of computer system acceptance by nurses. The results of this study showed that in applying a computer system in the hospital, the main characteristic influencing acceptance was where the individual worked rather than personal characteristics such as length of career, type of degree or certification, and previous experiences with a computer. Therefore, it is suggested that the first step in uncovering and eliminating hindrance factors in ap-plication of a computer system should be an analysis of working conditions in relation to the functional content of the computer system. The suitability of the theoretical model based on the hypothesis ap-plied in this study should be further tested.

• 한국식생활문화학회지
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• 제35권4호
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.