Expansin으로 형질전환 된 담배의 생장 특성

신하정, 성현정, 백승준, 김보미, 엄유리, 조은정, 정찬문, 이이 충북대학교 연초연구소 2008 煙草硏究 Vol.21 No.-

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식품 중 보존료의 일제분석에 관한 연구

정진일,민승식,노미정,박유신,남궁석 한국법과학회 2002 한국법과학회지 Vol.3 No.1

As the use of preservatives in foods has been increased, the misuse and overuse of preservatives are occasionally occurred. As the variety of food has risen, it is necessary to establish the screening method to determine preservatives in various foods. In this study, benzoic acid, sorbic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, i-propyl p-hydroxybenzoate, n-butyl p-hydroxybenzoate were analyzed by TLC and HPLC. In order to determine the recoveries from food, these preservatives were spiked into foods. As a result, solvent systems of 8:2:0.45:0.05 and 12:2:0.45:0.05 of pentane:acetic acid:chloroform:ethanol were appropriate for TLC analysis of preservatives. All preservatives were well resolved with solvent system of 2% ammonium acetate in 2.5% acetic acid:methanol (90/10~10/90) by HPLC. Direct extraction of preservatives from food proved to be more proper than distillation and extraction method. The recoveries by direct extraction method showed 93.7~104.6% of preservatives studied.

불량 단감을 이용한 속성 감식초의 제조와 품질 평가

정용진,신승렬,강미정,서지형,원충연,김광수 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

This study was performed to analyze general components such as, organic acids, alcohols and minerals in persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars(rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased in local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02~3.02 and 4.62~9.78%, respectively. The pH of quick fermented persimmon vinegar(A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45~6.43%. These contents were high in were high in traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025~0.046% and 0.015~0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid, malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.

감과실 알코올 발효를 위한 효모의 분리

정용진,서권일,신승렬,서지형,강미정,김광수 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

To utilize abundant poor persimmon fruits effectively, it was studied on alcohol fermentation strains which were isolated and indentified from poor persimmon fruits. The strains which had exellent alcohol production ability were analysized morphogical, cultural characteristics and identified Saccharomyces cerevisiae YJK 20, Sacahroimyces kluveri DJ 97. Alcohol production ability between the isolated strains and industrial alcohol yeasts was compared in the YPD medium, persimmon extract medium. Isolated strains had high alcohol production ability in both of two medium, respectively. So it was expected that the strains, YKJ 20 and DJ 97 had good alcohol fermentation ability of persimmon fruits.

D-Amino Acid Aminotransferase 활성보유 고온성미생물의 탐색 및 분류학적 특성 연구

곽미선,이승구,정상철,서승현,이재흥,전영중,김영호,성문희 충남대학교 약학대학 의약품개발연구소 1999 藥學論文集 Vol.15 No.-

To acquire an industrially useful biocatalyst for the enzymatic synthesis and production of various D-amino acids, 1,300 thermophiles isolated from the soil of Korea were analyzed for D-amino acid aminotransferase (D-AAT) activity. The enzyme activity was found from 110 strains of isolated thermophiles revealing its wide occurrence in thermophiles. Enzyme activity and thermal stability of the D-AAT producers were compared. Finally we have selected four thermophiles as producers of potent biocatalysts for the D-amino acid production; two therrnophiles, Bacillus sp. LK-I and LK-2, having higher specific activity and two thermophiles, B. stearothermophilus KL-01 and Bacillus sp. KLS-0l, having higher thermal stability than the D-AAT producers. Taxonomic and physiological characteristics of the four isolated thermophiles were described herein.

안정형 협심증 환자에서 증가된 TNF-α

신정은,조홍근,신미승 대한순환기학회 2000 Korean Circulation Journal Vol.30 No.7

HPLC에 의한 복어 및 생체시료 중 Tetrodotoxin의 분리정량에 관한 연구

민승식,정진일,손행자,노미정,박유신,김춘삼 內務部 國立科學搜査硏究所 2002 國立 科學 搜査 硏究所 年報 Vol.34 No.-

식품유해세균에 대한 식초의 항균효과

우승미,장세영,김옥미,윤광섭,정용진 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1

본 연구에서는 시판되고 있는 식초를 이용하여 6종의 식품 유해세균에 대한 항균력을 비교하였다. 그 결과, 감식초와 현미식초는 합성식초에 비해 S. aureus, M. luteus, S. enteritidis 및 E. coli에서 항균 활성이 높게 나타났으며, 현미식초가 감식초에 비해 식품유해세균에 대한 항균활성이 비교적 더 높게 나타났다. 현미식초의 농도에 따른 항균활성을 조사한 결과 5종의 그람양성 세균 및 음성 세균 모두 10μm/mL 이상의 농도에서 생육이 거의 억제되었으나, V. parahaemolyticus는 15 μm/mL 농도에서 생육이 거의 정지되어, 현미식초는 식품 부패균과 대장균 생육억제에 우수한 것으로 나타났다. 식초처리에 의한 미생물의 형태 변화를 전자 현미경으로 관찰한 결과 S. aureus, E. coli 모두 세포가 팽윤되고 일부 세포벽이 완전히 파괴된 형태를 관찰할 수 있어 식초처리로 인해 세균의 생육이 억제되는 것을 알 수 있었다. We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10μL/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15 μL/mL concentration. Therefore vinegars were effective for inhibition acitivity against foodborne organisms. S. aureus and E. coli treated with 25μL/mL concentration brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanded and a part of cell wall was completely destructed by brown rice vinegar.

세탁이 방염직물의 역학특성에 미치는 영향

안승국,정유미 釜山大學校生産技術硏究所 1997 生産技術硏究所論文集 Vol.53 No.-

본 연구에서는 반복적인 세탁이 쾌적성과 관련된 직물의 구조에 상당한 영향을 준다는 것을 보여주고 있다. 세탁전과 세탁후의 직물의 물리적 특성과 역학특성을 비교하였다. 세탁의 가장 큰 효과는 직물의 부드러움을 결정하는 특성과의 관련성이다. 세탁을 하였을 때 본 연구에 사용되어진 노멕스 직물의 촉감이 일반 방염 직물보다 더 향상된 것을 알 수 있었다. 전단과 굽힘 강성에 있어서는 커다란 감소가 일어났고, 신장성은 증가되었다. 본 연구에 사용되어진 노멕스 직물의 이런 촉감의 차이는 여러 가지 상호 관련된 역학특성의 변화와 관련되어진다. This research shows that repeated washing significantly affects fabric structure related to comfort. The physical and mechanical properties of fabrics before washing and after washing were compared. The most profound effects of washing are related to properties that determine fabric softness. Laundering benefited the Nomex test fabrics more than it did the general flame resistant fabrics in tactile comfort improvement. Dramatic decreases in shear and bending rigidity and increases in extensibility were observed. These tactile comfort differences in the Nomex test fabrics are linked to several interrelated changes of mechanical properties.

대전 도덕봉과 백운봉의 산림군락 분류

김효정,이미정,지윤의,안승만,이규석,송호경 한국환경생물학회 2002 환경생물 : 환경생물학회지 Vol.20 No.3

본 연구는 계룡산국립공원의 지류인 도덕봉과 백운봉의 산림식생을 대상으로 식물사회학적 방법에 의해 산림군락을 분류하고 이 지역의 식생 현황 파악과 국립공원관리에 필요한 기초자료를 제공하고자 하였다. 식물사회학적 방법으로 89개 조사구를 분석한 결과, 신갈나무군락, 졸 참나무군락, 굴 참나무군락, 소나무군락, 서어나무군락, 리기다소나무-곰솔군락으로 구분되었다. 신갈나무군락은 해발고가 가장 높고 경사가 급한 지역에 분포하였으며,졸참나무군락은 해발고가 비교적 낮고 경사가 급한 지역에 분포하였다. 그리고 굴참나무군락은 신갈나무군락에 비해 해발고가 낮은 남사면의 건조한 지역에 분포하고 있었다. 소나무군락은 해발고가 비교적 높고 폭이 좁은 건조한 능선 부위에 분포하고 있으며, 서어나무군락은 주로 남사면 계곡부의 중부에 분포하고 있었 다. 그리고 리기다-곰솔군락은 조림군락이다. This study was carried out to classify forest vegetation community of Dodeokbong and Baekwunbong in Gyeryongsan. Employing the releve method of Dierssen, 89 plots were sampled. Forest community was classified into Quercus mongolica community, Quercus serrata community, Quercus variabilis community, Pinus densiflora community, Carpinus laxiflora community, and Pinus rigida-Pinus thunbergii community. Quercus mongolica community was found in high altitude and steep area, Quercus serrata community in relatively low altitude and steep slope area, and Quercus variabilis in southern arid and low area compared with Quercus mongolica community. Pinus densiflora community is present in relatively high altitude and narrow arid ridge area. And, Carpinus laxiflora community is mainly distributed in southern valley area. Pinus rigida-Pinus thunbergii community is planted community.