지방교육행정에 관한 연구 성과와 과제

김성열 한국교육행정학회 2011 한국교육행정학회 학술연구발표회논문집 Vol.2011 No.7

Obesity Exacerbates Coxsackievirus Infection via Lipid-Induced Mitochondrial Reactive Oxygen Species Generation

김성열,Song Jae-Hyoung,안재희,Jeong Myeong Seon,Yang Yoon Mee,Cho Jaewon,Jeong Jae-Hyeon,Cha Younggil,Kim Kil-Nam,Kim Hong Pyo,장선영,고현정 대한면역학회 2022 Immune Network Vol.22 No.2

Coxsackievirus B3 (CVB3) infection causes acute pancreatitis and myocarditis. However, its pathophysiological mechanism is unclear. Here, we investigated how lipid metabolism is associated with exacerbation of CVB3 pathology using high-fat diet (HFD)-induced obese mice. Mice were intraperitoneally inoculated with 1×106 pfu/mouse of CVB3 after being fed a control or HFD to induce obesity. Mice were treated with mitoquinone (MitoQ) to reduce the level of mitochondrial ROS (mtROS). In obese mice, lipotoxicity of white adipose tissue-induced inflammation caused increased replication of CVB3 and mortality. The coxsackievirus adenovirus receptor increased under obese conditions, facilitating CVB3 replication in vitro. However, lipid-treated cells with receptor-specific inhibitors did not reduce CVB3 replication. In addition, lipid treatment increased mitochondria-derived vesicle formation and the number of multivesicular bodies. Alternatively, we found that inhibition of lipid-induced mtROS decreased viral replication. Notably, HFD-fed mice were more susceptible to CVB3-induced mortality in association with increased levels of CVB3 replication in adipose tissue, which was ameliorated by administration of the mtROS inhibitor, MitoQ. These results suggest that mtROS inhibitors can be used as potential treatments for CVB3 infection.

완두 및 대두근류균(根瘤菌)의 분리(分離) 및 질소고정능력(窒素固定能力)의 비교(比較)

김성열,최우영,Kim, Seung-Yeol,Choi, Woo-Young 충남대학교 농업과학연구소 1978 Korean Journal of Agricultural Science Vol.5 No.2

두과작물(荳科作物)의 증산(增産)과 질소비료(窒素肥料)의 소비절약(消費節約)을 위(爲)하여 근류균(根瘤菌)의 실용화(實用化)를 위(爲)한 일련(一連)의 연구(硏究)를 시도(試圖)하고 그 기초연구(基礎硏究)로서 완두와 대두군(群)을 대상(對象)으로 근류균(根瘤菌)을 분리(分離)하고 우수균주(優秀菌株)를 선발(選拔)하였다. 1. 대관령(大關嶺), 제주도(濟州道) 및 기타지역(其他地域)에서 수집(蒐集)한 근류(根瘤)로 부터 완두군(群) 22주(株), 대두군(群) 88주(株)의 근류균(根瘤菌)을 분리(分離)하였다. 2. 분리균류(分離菌瘤)에 대(對)하여 형태적(形態的) 및 배양적(培養的) 성질(性質)을 검토(檢討)하는 동시(同時)에 항원(抗原)의 특성(特性)을 비교(比較)하고 lysogeny 여부(與否)를 확인(確認)한 결과(結果) : (1) yeast mannitol broth 및 agar상(上)에서의 생육형태(生育形態) 및 증식속도(增殖速度)를 달리하였으며 congo red에 의한 착색정도(着色程度)에도 차이(差異)가 있었고 (2) 항원성(抗原性)의 상호(相互) 근록성(近緣性)이 인정(認定)되는 균주(菌株)는 대두군(群) G-8/G-9/D216 및 G-20/G-52이었으며; (3) latent phage의 감염균주(感染菌株)가 발견(發見)되지 않았다. 3. 항온조명실내(恒溫照明室內)에서 행(行)한 시험관(試驗管) 및 bottle법(法)에 의한 식물접종시험(植物接種試驗)을 통(通)하여 분리균주(分離菌株)의 근류형성(根瘤形成) 및 질소고정능력(窒素固定能力)을 비교한 결과, 각군별(各群別)로 공시숙주식물(供試宿主植物)에 대(對)하여 근류(根瘤)를 형성(形成)하지 못하는 즉친화력(卽親和力)이 없는 균주(菌株), 근류(根瘤)는 형성(形成)하나 숙주식물(宿主植物)의 생육(生育)에는 영향(影響)을 주지 못하는 무효균주(無效菌株) 그리고 숙주식물(宿主植物)의 생육(生育)을 크게 촉진(促進)하는 유효균주등(有效菌株等)으로 구분(區分)할 수 있었으며 특(特)히 각군별(各群別) 유효균주중(有效菌株中)에서 완두군(群)의 P-3, 4 및 8균주(菌株); 대구군(群)의 G-23 및 27 균주등(菌株等)은 질소시용무접종구(窒素施用無接種區) 수준(水準) 또는 그 이상(以上)으로 숙주식물(宿主植物)의 생육(生育)에 유효(有效)한 결과(結果)를 나타내었다. A series of experiments over three years was planned for practical application of rhizobia in farms and grass lands in Korea. This is the report for the studies of the first year mainly on the isolation and characterization of rhizobial strains, and on the assessment of their nodulation abilities and nitrogen fixation capacities. 1. Total number of 88 strains for soybean group and 22 st ra ins for pea and vetch group was isolated from nodules which were taken from legumes grown in Daekwanyong, Cheju and various places in Korea. 2. Morphological and cultural characteristics of the strains were studied, and attempts were also made to investigate their antigenic properties and to demonstrate lysogenic strains in these groups. The results were : i) the isolates varied in cultural characteristics on yeast mannitol broth and agar, and in degree of congo reel absorption ; ii) similarities in their antigenic properties were found between/among the strains: G-3/G-9/D216, G-20/G-52 in soybean group; iii) no lysogeny was found in the strains of these groups. 3. Plant infection tests by test tube and bottle method in light room were carried out to elucidate the ability of the strains to nodulate specific legumes and of the capacity of such nodules to fix atmospheric nitrogen. The isolates were grouped into non- invasive, ineffective, or effective to the legumes. Those strains which produced effective nodules, supporting similar level of growth as nitrate control, were: P-3, 4 and 8 in pea and vetch group; G-23, 27, and, D-216 in soybean group.

Mrs. Dalloway on a Feminist Scale

김성열 신영어영문학회 2017 신영어영문학 Vol.67 No.-

The aim of this paper is to examine the feminist undercurrents of Mrs. Dalloway, an aspect that has not received as much attention as Woolf’s non-fiction. Despite Clarissa’s prototypical feminism in her successful struggle to preserve her identity and autonomy in her marriage, she is very much a product of patriarchy, socialized to behave like a “proper lady,” acutely conscious of the physical impression she makes. Moreover, she is limited because she does not possess a strong conception of self, a lack she is aware of. Another limiting factor is her snobbery and sexism as she looks down upon Doris Kilman. Other female characters like Kilman provide alternatives to Clarissa, but they, too, reveal glaring flaws. However, there are glimmers of feminist hope in addition to the sparks emitted by Clarissa, as her daughter Elizabeth imagines her future.

대통령자문 교육개혁기구의 역할과 재조명 : 교육개혁위원회를 중심으로

김성열 한국교육정치학회 2003 敎育政治學硏究 Vol.9 No.1

2P-143 Vanillin Intercalated Layered Silicates for Antioxidant Property

김성열 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1

Antioxidant materials have a significant role as chronic disease (such as colorectal cancer and gastrointestinal disease) protector on human health. Antioxidant materials can be destroyed by UV, radical, oxygen and water. To overcome this advantage, Aminoclay(AC) was synthesized by using magnesium ions and (3-Aminopropyl) triethoxysilane (APTES) with antioxidant material (vanillin) intercalated between clay sheets. Clay synthesis and vanillin intercalation were checked through SEM, particle size analyzer, FT-IR, TGA, XRD and HPLC. Antioxidant property of vanillin intercalated aminoclay was checked by ABTS method.

Flora characteristics of vascular plants in the Geomun Oreum, UNESCO World Natural Heritage Site in Jeju Island, Korea

김성열,조성호,안승락 국립중앙과학관 2020 Journal of Asia-Pacific Biodiversity Vol.13 No.4

A study on the flora of Geomun Oreum, designated as a UNESCO World Natural Heritage Site, was surveyedin 2019. Vascular plants in this area revealed 310 taxa belonging to 90 families, 210 genera, 279species, one subspecies, 27 varieties, and three formas. The Geomun Oreum showed low mean annualtemperature, but it was confirmed that the emergence of warm-temperate plant species and evergreenbroad-leaved forests was prominent. These results were interpreted to be due to a great deal of precipitation,many frost-free days, and the difference between the highest and lowest temperaturesdepending on the geographical characteristics of Geomun Oreum. Geomun Oreum is evaluated as arelatively natural habitat given the limited access of visitors and management, but it was confirmed thatSedum tosaense, a critically endangered species of the rare plants designated by the International Unionfor Conservation of Nature, requires conservation plans in the area.

대통령자문 교육개혁기구의 역할과 기능 재조명

김성열 한국교육정치학회 2003 한국교육정치학회 학술대회논문집 Vol.- No.-

창원시 중학교 학력수준 분석 및 개선 방안 모색

김성열,권은경 한국디지털정책학회 2018 디지털융복합연구 Vol.16 No.12

이 논문에서는 현재 창원시 중학교의 학력수준을 분석하고, 향후 창원시 중학교 학력수준 개선방안을 탐색하였다. 분석에 활용한 자료는 학교 알리미 사이트(www.schoolinfo.go.kr)에 공개된 2013년도부터 2016년까지의 창원시 중학교 학생들의 국가수준 학업성취도 평가 결과이다. 분석결과, 첫째, 창원시 중학교의 학력수준은 인구 규모가 비슷한 광주, 대전, 울산광역시의 학력수준보다 높지 않음을 확인하였다. 둘째, 창원시내 중학교 간 학력 수준이 년도에 따라 차이가 있었다. 셋째, 창원시 중학교의 학력 수준은 창원시 구(區)별로 차이가 있었다. 넷째, 창원시 중학교 간 학력 차이는 공·사립별로, 단성(單性)학교와 남녀 공학 간에도 존재하였다. 이러한 분석결과에 근거하여 이 논문에서는 보통학력 이상 비율이 낮은 학교들은 보통학력 이상 비율을 높일 수 있는 방안을 강구해야 하고, 기초학력 미달 학생의 비율이 높은 학교는 무엇보다도 기초학력 미달 학생을 해소하려는 노력을 기울여야 함을 제안하였다. This paper analyzed the current level of the middle school academic achievement in Changwon City and explored the ways for improving academic achievement of the middle school in Changwon City. The data used in the analysis were the results of National Assessment of Educational Achievement of middle school students from 2013 to 2016 which was released on the school's information website(www.schoolinfo.go.kr) First, the analysis found that the academic achievement level of the middle school in Changwon City was not higher than those of Gwangju, Daejeon, and Ulsan, where the population size is similar. Second, the level of academic achievement among middle schools in Changwon City differed by year. Third, the level of academic achievement of middle school in Changwon City differed by district. Fourth, the educational achievement gap among middle schools in Changwon City existed by public and private school, as well as by male school, female school, and male and female Middle School. The paper suggested that schools with low ratio of proficient and above achievement levels should look for ways to raise the percentage of proficient and above achievement levels, and schools with higher rates of below basic achievement should make efforts to solve the problem.

감자를 이용(利用)한 탁주제조(濁酒製造)에 관(關)한 연구(硏究)

김성열,오만진,김찬조,Kim, S.Y.,Oh, M.J.,Kim, C.J. 충남대학교 농업과학연구소 1974 Korean Journal of Agricultural Science Vol.1 No.1

In order to prepare the mashing materials for "Takju", Korean wine, with potatoes they were steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows. 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D_{40^{\circ}}{^{30{\prime}}}$ 128 W.V. and 13.2 A. U. 3. The effects of various brewing conditions on the contents of Takju mashes wereas follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol fusel oil and Formal nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidities of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%) 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formal nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bateria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8$, $1.5{\times}10^8$) and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes (4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial 감자를 탁주(濁酒) 원료(原料)로 사용(使用)하기 위(爲)하여 증자건조분쇄(蒸煮乾燥粉碎)하고 이들의 화학성분(化學成分)을 분석(分析)하였으며 서분(薯粉)을 이용(利用)한 입국제조조건(粒麴製造條件), 담금조건(條件) 및 원료(原料)를 달리하였을 때에 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)함과 아울러 술덧 숙성중(熟成中) 제성주(製成酒)의 보존중(保存中)에 있어서의 화학성분(化學成分) 및 microfiora의 변화(變化) 기타(其他) 시험양조주(試驗釀造酒)의 관능검사등(官能檢査等)을 행(行)하여 다음과 같은 결과를 얻었다. 증서(蒸薯)와 서분(薯粉)의 화학성분(化學成分)은 각각(各各) 수분(水分) 76.2, 10.8%, 총당(總糖) 16.1, 69.8%, 환원당(還元糖) 3.45, 13.4%, 조단백질(粗蛋白質) 2.1, 11.3%, 총산(總酸) 0.012, 0.023%, 휘발산(揮發酸) 0.0012, 0.0025%이었다. 2. 서분(薯粉)을 이용(利用)한 입국제조(粒麴製造) 조건(條件)이 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)한 결과(結果) 원료분(原料粉)에 대하여 40~50%의 물을 혼화(混和)하여 상법(常法)에 의(依)해서 48시간(時間) 배양(培養)하는 것이 효과적(效果的)이었으며 이와같은 조건하(條件下)하에서 제조(製造)한 입국(粒麴)의 액화형(液化型) 및 당화형(糖化型) amylase의 역가(力價)는 각각(各各) $D40^{\circ}$30', 128 W.V., 13.2A.U.이었다. 3. Table 1에서 표시(表示)한 기본(基本) 담금비율중(比率中) 여러 가지 조건(條件)을 변화(變化)시켰을 때에 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)하여 다음과 같은 결과(結果)를 얻었다. (1) 1단(段) 담금 할 때에는 원료입국(原料粒麴) 60g에 대(對)하여 140ml의 물을, 2단(段) 담금 할 때에는 원료(原料) 140g에 대(對)하여 260ml의 물을 첨가(添加)하는 것이 가장 효과적(效果的)이었다. (2) 1단(段)을 $25^{\circ}C$, 2단(段)을 $30^{\circ}C$에서 산효(酸酵)시킬 때 1, 2단(段) 모두 48시간(時間)씩 발효(醱酵)시키는 것이 가장 효과적(效果的)이었다. (3) 분국(粉麴)은 1단(段)에 0.5%, 2단(段)에 1.0%를 첨가(添加)하는 것이 가장 효과적(效果的)이었고 입국(粒麴)은 20~30% 사용시(使用時)에 술덧 성분상(成分上)에 큰 차이(差異)를 나타내지 않았다. (4) 증서분(蒸薯粉)과 생서분(生薯粉)을 사용(使用)하여 탁주(濁酒)를 제조(製造)하였을 때 술덧중(中)의 methanol 함량(含量)은 각각(各各) 0.03% 및 0.06%이었다. (5) 서분(薯粉)을 원료(原料)로 양조(釀造)하였을 때는 소맥분(小麥粉)을 원료(原料)로 사용(使用)하였을 때에 비(比)하여 주도(酒度), fusel oil 및 Formol-N의 함량(含量)이 낮고 methanol의 함량(含量) 및 산도(酸度)는 높았다. 4. 서분(薯粉)을 원료(原料)로하여 1단(段)에서 24시간(時間), 2단(段)에서 96시간(時間)까지 발효(醱酵)시키면서 발효기간중(醱酵期間中)의 화학성분(化學成分) 및 microfora의 변화(變化)를 측정(測定)한 결과 (1) Alcohol 함량(含量)은 72시간(時間)까지 계속증가(繼續增加)하여 11.9%에 달(達)하였으며 그 후(後)에는 약간(若干) 감소(減少)하였다. (2) 총당량(總糖量)은 48~72시간(時間)까지 급격(急激)히 감소(減少)하여 72시간(時間)에 2.62%에 달(達)하였으며 그 후(後)에는 서서(徐徐)히 감소(減少)되었다. (3) 환원당량(還元糖量)도 점차(漸次) 감소(減少)하였으며 48시간(時間)에 0.29%에 달(達)하였으며 그 후(後)에는 약간(若干)의 증감(增減)을 나타내었다. (4) 총산도(總酸度), 휘발산도(揮發酸度) 및 Formol-N의 함량(含量)은 점차(漸次)