• Korea-Australia Rheology Journal
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• 제11권3호
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• pp.219-223
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• 1999

The effects of the transreactions on the rheological properties have been found in the poly(ethylene 2, 6-naphthalate) (PEN) and poly (ethylene terephthalate) (PET) blends. The rheological properties were very much dependent on the blend compositions, which, in turn, were related to extent of the reactions. In particular, a blend with 50/50 wt% composition exhibits an unusual and remarkable decrease in complex viscosity and it may be related to the randomness of the copolymer structure through transreactions. It has been identified by investigating the extent of transreactions and block length of the copolymer from the (ethylene 2, 6-naphthalate) (EN) and (ethylene terephthalate) (ET) units from $^1{H}$ n.m.r. spectra.

• 폴리머
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• 제30권2호
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• pp.108-111
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• 2006

본 연구에서는 아크릴계 고분자의 소수성 차이에 따른 막 모폴로지 변화를 조사하였다. 막은poly(methyl methacrylate)(PMMA), poly(ethyl methacrylate)(PEMA), poly(butyl methacrylate)(PBMA), poly(isobutyl, methacrylate)(PIBMA) 및 이들의 블렌드를 사용하여 습식 상 역전 방법으로 제조하였다. 상대적으로 소수성이 적은 PMMA와 PEMA는channel-like 형태의 막 구조를, 소수성이 큰 PBMA와 PIBMA는 finger-like 형태의 막 구조를 보여주었다. 이러한 막 구조의 변화는 polymer-rich상의 고상화 과정에서 속도론적 차이가 있었기 때문이었다. 이성분 블렌드 막의 구조는 주 성분 고분자에 의해 결정되었다.

• 산경연구논집
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• 제8권1호
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• pp.23-31
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• 2017

Purpose - Market orientation is a key factor for business performance in today's fluctuating conditions. This study investigates whether the employment of innovation can improve the innovative capability and increase the performance by gaining competitive advantages or not. Therefore, this study aims to investigate the effects of market orientation on the performance of small and medium size distributer enterprises (SMDEs) in Iran. Research design, data, and methodology - Customer orientation, Competitor orientation, and Inter-functional coordination have been regarded as market orientation indices to determine the effects of these indices on marketing innovation, gaining competitive advantages, and companies' performance as well. Data were collected from managers and experts in SMDEs in Iran. The structural equations modeling are used for analysis. Results - The results indicated that marketing innovation has been improved in competitive companies that enjoyed a high level of Inter-functional coordination among the various units. Besides, marketing innovation resulted in gaining competitive advantages regarding cost management, concentration, and differentiation in these companies. In addition, it was observed that SMDEs that obtain competitive advantages are equipped to reap superior performance. Conclusions - With cost management, differentiation and concentration are more likely to enhance the enterprise efficiency and effectiveness than other companies. Additionally, competitiveness, inter-functional coordination, and marketing innovation in SMDEs have a positive impact on marketing innovation.

• Journal of Photoscience
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• 제11권3호
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• pp.121-127
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• 2004

The${\beta}$-glucosidases occur widely in all living organisms and has in general a tendency to form oligomers of varying numbers of subunits or aggregates, although the functional implications of such diverse oligomerization schemes remain unclear. In particular, the assembly mode of the oat ${\beta}$-glucosidase is very unique in that it multimerizes by linear stacking of a hexameric building block to form long fibrillar multimers. Some structural proteins such as actin and tubulin assemble into long fibrils in a helical fashion and several enzymes such as GroEL and Pyrodictium ATPase functional complexes, 20S proteasome of the archaebacterium Thermoplasma acidophilum, and lutamine synthetase fromblue-green algae, assemble into discrete oligomers upto 4 stacked rings to maintain their enzymatic activities. In particular, oat ${\beta}$-glucosidase exists in vivo as a discrete long fibrillar multimer assembly that is a novel structure for enzyme protein. It is assembled by linear stacking of hollow trimeric units. The fibril has a long central tunnel connecting to the outer medium via regularly distributed side fenestrations. The enzyme active sites are located within the central tunnel and multimerization increases enzyme affinity to the substrates and catalytic efficiency of the enzyme. Although it is suggested that oligomerization may contribute to the enzyme stability and catalytic efficiency of ${\beta}$-glycosidases, the functional implications of such diverse oligomerization schemes remain unclear so far.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1502-1507
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• 2012

맨드라미꽃의 식품학적 이용가능성을 확인해 보고자 항산화성분 및 항산화활성에 대해 검토하였다. 맨드라미꽃의 항산화성분과 활성은 메탄올 추출물과 순차적 용매분획물에 대해 측정하였으며, 메탄올 추출물과 hexane, chloroform, ethyl acetate, butanol 및 물 분획물의 추출수율은 각각 23.33, 10.27, 20.00, 13.63, 17.55 및 38.54%였다. 맨드라미꽃 메탄올 추출물의 총 polyphenol, flavonoid 및 tannin 함량은 각각 6.80 mg GAE/g ME, 2.34 mg CE/g ME 및 6.23 mg TAE/g ME였다. 순차적 용매분획물 중 butanol 분획에서 각각 14.92 mg GAE/g SF, 5.44 mg CE/g SF 및 13.38 mg TAE/g SF로 함량이 높았다. 총 proanthocyanidin 함량은 $44.72{\mu}g$ CE/g ME였고 순차적 용매분획물은 각각 42.47, 44.43, 50.03, 49.12 및 $41.80{\mu}g$ CE/g ER로 용매간 유의적인 차이를 보이지 않았다. 맨드라미꽃의 메탄올 추출물의 DPPH 및 ABTS radical 소거활성은 각각 5.24 및 10.70 mg TE/g ME였고 butanol 분획에서 각각 12.53 및 21.09 mg TE/g SF로 활성이 높았다. 메탄올 추출물의 SOD 유사활성은 7.96 unit/mL로 나타났고 hexane, chloroform, ethyl acetate, butanol 및 물 분획물은 각각 4.56, 6.15, 8.07, 12.36 및 5.21 unit/mL로 butanol 분획의 활성이 높았다. 맨드라미꽃 추출물의 항산화성분과 항산화활성 간에 높은 정의 상관관계를 보였고 맨드라미꽃 추출물이 체내 및 식품에서 유익한 도움을 줄 수 있을 것으로 생각된다.

• 한국식품조리과학회지
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• 제9권4호
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• pp.278-283
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• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measu-red from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of pretense was used for 1gr. of skim milk protein. Skim milk showed 30.5％ degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1 hr. and 3.5 hrs. groups were 3.37, 3.64, 10.21, 14.34％o at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1 hr. and 3.5 hrs. groups were 38.8,42.0,43.0,46.7ft at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1 hr. and 3.5 hr. group were lower than native skim milk and control groups. 1 hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH. meju protease. skim milk, solubility, emulsion, foam.

• 한국컴퓨터정보학회논문지
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• 제13권7호
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• pp.37-49
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• 2008

비즈니스 적으로 재사용 가능한 서비스와 언제 어디서나 컴퓨팅 서비스를 제공하는 유비쿼터스는 중요한 패러다임으로 이슈화되고 있다. 서비스의 필수 요소는 유연성과 독립성이고, 유비쿼터스 모델링의 핵심 요소는 상호운용과 상황인지이다. 서비스 식별 방법으로는 비즈니스 프로세스 기반의 하향식 방법과 컴포넌트 기반의 상향식 방법이 있다. 하향식 방법은 전문가의 직관에 의존하며, 상향식 방법은 컴포넌트의 제약으로 비기능 요소를 표현하지 못하는 단점이 있다. 반면, 피처는 비기능 표현이 가능하여 유비쿼터스 환경에서의 서비스 식별로 적합하나. 이를 기반으로 하는 서비스 식별 연구가 미흡하다. 본 논문에서는, 피쳐를 기반으로 유비쿼터스 환경에서의 서비스를 식별하는 방법을 제안한다. 피쳐 모델로부터 초기 후보 서비스를 도출, 정제, 분석하여 최종 서비스를 식별한다. 제안 방법을 통해, 피쳐 기반의 효과적인 유비쿼터스 도메인 분석과 재사용 단위의 다양화에 의한 재사용성 증가를 기대할 수 있다.

• 한국치위생학회지
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• 제24권3호
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• pp.209-218
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• 2024

연구목적: 본 연구는 스마트폰 앱을 이용한 구강근력 강화훈련 교육 콘텐츠를 개발하고 노인들에게 적용한 후 효과를 살펴보고자 하였다. 연구방법: 훈련은 2023년 8월 말부터 10월 초까지 6주 동안 총12회를 적용하였다. 수행 장소는 참여 대상자의 소속기관이며, 1회당 소요시간은 약60분이었다. 연구결과: 구강건강 증진 효과는 치면세균막(p<0.05), 치은염(p<0.001), 설태(p<0.01), 타액분비량(p<0.001)에서 유의한 차이를 보였다. 프로그램 실시 전에 비해 치면세균막은 0.69 감소, 치은염은 0.99 감소, 설태는 1.11 감소, 타액 분비량은 0.73 증가하였다. 사후 두 그룹간의 비교에서도 치면세균막(p<0.001), 치은염(p<0.001), 설태(p<0.05)는 유의한 차이를 보였다. 구강근력 강화 효과는 전방부 혀 근력(p<0.001)과 후방부 혀 근력(p<0.01)에서 유의한 차이를 보였다. 전방부 혀 근력은 5.25 증가, 후방부 혀 근력은 6.82 증가하였다. 결론: 본 연구에서 개발한 스마트폰 앱 콘텐츠는 일상생활에서 노인의 구강건강 증진에 유용하게 활용될 수 있을 것으로 생각되며, 이를 위해서는 개발된 콘텐츠를 알리고 노인들이 잘 활용할 수 있도록 훈련하는 과정이 필요하다.

• 한국축산식품학회지
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• 제30권4호
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• 한국식생활문화학회지
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• 제28권5호
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.