• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
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• pp.370-371
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• 2012

• 문화기술의 융합
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• 제9권5호
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• pp.753-760
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• 2023

본 연구에서는 1⁺⁺등급 소고기에 비해 1등급 저온처리 및 숙성기간에 따른 소고기의 품질향상 및 숙성효과를 시도하였다. 1⁺⁺등급 소고기의 지방함량과 전단력은 13.03%와 114.26N이었으나, 1등급 소고기는 3.21%와 149.67N이었다. 한편, 1등급 소고기를 -26℃에서 12시간 저온처리하고 0℃에서 14일간 저온 숙성한 결과 전단력은 87.85N으로 크게 감소하였으며 전체적인 기호도, 부드러움, 다즙성, 풍미 및 씹는 질감는 향상되었다. 필수 유리아미노산 함량은 1⁺⁺ 등급 소고기에서 22.17mg/100g으로 낮았으나 1등급 3개 시료에서 41.31~45.11 mg/100g으로 함량이 높았으며, 저온처리에 따른 함량 변화는 없었다. 소고기의 특정 성분으로 타우린은 30.94~34.41 mg/100g으로 소고기 등급에 따른 함량차이는 적었지만 Anserine과 Creatine은 19.68 mg/100g, 소고기 1⁺⁺등급은 70.01 mg/100g으로 낮았다. 단일불포화지방산/포화지방산 비율로서의 올레산(c18:1)/스테아르산(c18:0)의 함량비는 1⁺⁺등급 소고기는 5.29로 낮았으나 1등급 쇠고기는 6.13~6.78로 높았다. 또한 1등급 소고기는 저온처리 조건 및 숙성기간에 따른 이들 지방산의 함량비에 변화가 없었다. 본 연구 결과, -26℃에서 12시간 동안 저온 처리한 후 0℃에서 14일 동안 숙성함으로써 1등급 소고기의 품질을 향상시킬 수 있었다.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.148-156
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• 2021

Single-chain antibodies against epidermal growth factor receptor variant III (EGFRvIII) are potentially promising agents for developing antibody-based cancer treatment strategies. We described in our previous study the successful expression of an anti-EGFRvIII scFv antibody in Escherichia coli. However, we could also observe the formation of insoluble aggregates in the periplasmic space, limiting the production yield of the active product. In the present study, we investigated the mechanisms by which growth conditions could affect the expression of the soluble anti-EGFRvIII scFv antibody in small-scale E. coli NiCo21(DE3) cultures, attempting to maximize production. The secreted scFv molecules were purified using Ni-NTA magnetic beads and protein characterization was performed using SDS-PAGE and western blot analyses. We used the ImageJ software for protein quantification and determined the antigen-binding activity of the scFv antibody against the EGFRvIII protein. Our results showed that the highest percentage of soluble scFv expression could be achieved under culture conditions that combined low IPTG concentration (0.1 mM), low growth temperature (18℃), and large culture dish surface area. We found moderate-yield soluble scFv production in the culture medium after lactose-mediated induction, which was also beneficial for downstream protein processing. These findings were confirmed by conducting western blot analysis, indicating that the soluble, approximately 30-kDa scFv molecule was localized in the periplasm and the extracellular space. Moreover, the antigen-binding assay confirmed the scFv affinity against the EGFRvIII antigen. In conclusion, our study reveals that low-speed protein expression is preferable to obtain more soluble anti-EGFRvIII scFv protein in an E. coli expression system.

• Journal of Life Science
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• 제9권2호
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• pp.57-61
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• 1999

This study was designed to develope the antioxidative activity on oxidation of human low density lipoprotein(LDL) from marine microbials. Bacillus KS-96 producign antioxidant have been isolated and identified from seawater, Bacillus sp. KS-96. The optimal medium pH was 7.0 and incubation temperature was 30$^{\circ}C$. The antiosidant of potential substance produced extracellularly in the culture broth by Bacillus sp. KS-96 was obtained by elution of silica gel culumn chromatography with hexane, ethylacetate and water. The ethylacetate faction are shown at highest level of antioxidant activity using thiocyanate method among them. By IR, NMR, and GC/MS, antioxidant purified from ehtylacetate fraction was identified and named as 2,6-dimethoxyphenol. 2,6-dimethoxyphenol inhibited the metal mediated oxidation of human LDL at concentration of 50∼100 ${\mu}$g/mL in the presence of 5uM CuSO4 with macrophage or J774 cells.

• 수산해양교육연구
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• 제25권5호
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• pp.1205-1213
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• 2013

We investigated the optimum salinity and temperature conditions for the mass culture of small rotifer, Keratella sp.. In the salinity experiment ranging from 0-34‰, the population growth of Keratella sp. drastically increased continuously up to 15‰, and then slightly increased over 20‰. Their maximum density reached 1,007 inds./mL at 0‰. A pre-reproductive phase was shorter in low salinity than in high salinity. The highest number of offspring per female (10.2 inds.) and lifespan of the female (10.7 days) were obtained at 0‰, but there were no significant differences compared to those at 5‰. In the temperature experiments ranging from 16-$32^{\circ}C$, the highest maximum density (1,766 inds./mL) was shown at $24^{\circ}C$. The number of offspring per female significantly increased with increasing temperature, and the highest number of offspring per female was 10.4 inds. at $24^{\circ}C$. The lifespan of female increased with decreasing temperature and the longest lifespan was 12.8 days at $16^{\circ}C$.

• 한국약용작물학회지
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• 제5권1호
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• pp.14-20
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• 1997

오미자 약배양을 이용한 우량계통 조기고정 및 순계유지를 위하여, 약배양 효율에 미치는 배양시기, 저온전처리, 생장조절제 및 sucrose 농도, 배지응고제, 그리고 기관분화에 미치는 ABA, $AgNO_3$ 등의 영향을 조사하였던 바, 얻어진 결과는 다음과 같다. 1. 약배양 시기는 화뢰의 장폭이 $6.2{\times}4.0mm$ 크기의 1핵성 소포자 중기 - 후기의 약에서 13.3%의 가장 높은 캘러스 형성율을 보였다. 2. 화뢰의 저온전처리에 따른 캘러스 형성율은 $4^{\circ}C$, 8일 처리에서 12.5%로 가장 높았다. 3. 캘러스 형성에 미치는 생장조절제의 영향은 1.0mg/L 2, 4-D와 0.25mg/L kinetin 첨가배지에서 8.3%로 가장 높았다. 4. 배지내 sucrose농도에 따른 캘러스 형성율은 4% 첨가배지에서 10.8% 로 가장 높았다. 5. 캘러스 형성에 미치는 배지응고제는 0.6% Gelrite첨가배지에서 9.0%로 가장 높았다. 6. 기관분화를 위한 배지내 ABA와 $AgNO_3$의 첨가는 캘러스의 갈변을 억제하였으며, 5mg/L ABA첨가배지에서 뿌리분화가 이루어졌다.

• 한국식생활문화학회지
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• 제15권3호
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• 한국식생활문화학회지
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• 제21권2호
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• International Journal of Advanced Culture Technology
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• 제2권2호
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• pp.1-6
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• 2014

In this paper, we propose an intelligent streetlight system that has a complex sensor module of temperature, humidity, luminance and motion detection and controlled by the fuzzy logic based central monitoring system in order to get flexible and precise manipulation of the streetlight system in USN environment. The proposed streetlight system provides low power consumption and high efficiency by using sensed data from the complex sensor module, which were collected, processed, and analyzed by the fuzzy logic based central monitoring system. The performance of the proposed streetlight system is to be evaluated by a simulation study in terms of power savings and safety at the fields constructed as a test-bed under several suggested scenarios. Finally, we know that the proposed intelligent streetlight system can maximize the energy savings efficiently with the fuzzy logic based central monitoring system and selective remote dimming control by connecting it to the wireless ubiquitous sensor network (USN) using a Zigbee module.

• 한국식생활문화학회지
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• 제18권5호
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.