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담수조류 그물말로부터 당 용액의 효율적 제조를 위한 가수분해 방법
김진석,김슬기,고은혜,김진철,김진석 한국잔디학회 2013 Weed & Turfgrass Science Vol.2 No.2
To explore hydrolysis methods for the efficient manufacture of sugar solutions from the freshwater alga Water-net (Hydrodictyon reticulatum, HR), acid hydrolysis, enzymatic hydrolysis, and combined hydrolysis (acid followed by enzymatic hydrolysis) were investigated. In the one-step acid hydrolysis, the reaction of 8% solids content using 2% sulfuric acid at 120oC for 1 hour was desirable. In this case, glucose 27.44 g 100 g DM-1 could be obtained from the HR-d13 samples. In the two-step acid hydrolysis, the primary hydrolysis (HR powder : 72% sulfuric acid = 1 g : 1.5 mL) was carried out for 1 hour at 60oC, and then the secondary hydrolysis was done for 1 hour at 120oC after addition of distilled water 23.5 mL. In this case, glucose 35.11 g/100 g DM could be obtained from the HR-d13 samples. In the combined hydrolysis, 25% solids content using 2% hydrochloric acid were reacted for 1 hour at 120oC, and then citrate buffer and hydrolysis enzyme complexes (E1 1.0 mL+E2 0.2 mL g-1 dried matter) were added and reacted for 1 – 2 days at 50oC. In this case, glucose 33.5 g 100 g DM-1could be obtained from the HR-d23+26 samples. In conclusion, combined hydrolysis was likely to be more useful saccharification method of HR biomass at a practical level, considering the glucose productivity, generation of fermentation-inhibiting substances(hydroxyl methyl furfural, furfural), and limited use of strong acid. 담수조류인 그물말 (Hydrodictyon reticulatum, HR)의 실용적 당화조건 확립을 위해 산 가수분해 방법으로서 onestepacid hydrolysis과 two-step acid hydrolysis, 그리고 산가수분해 후 효소가수분해를 병행하는 combined hydrolysis를 검토하였다. One-step acid hydrolysis의 경우, 120oC에서 HR 4% 고형분을 2% 황산 용액에 넣어 1시간 동안 반응시킬 경우가 적정하였다. Two-step acid hydrolysis의 적정조건은 1차 가수분해시 HR 건조중: 72% 황산을 1 g : 1.5mL로 하여 60oC에서 1시간 반응시킨 다음, 증류수 23.5 mL를첨가하고 120oC에서 1시간 가수분해시키는 것이었다. Combined hydrolysis의 경우, 2% 염산에 25%의 HR 고형분을 넣고 120oC에서 1시간 반응시킨 후, citrate buffer로4% 고형분 함량이 되도록 희석하고 E1+E2 효소를 각각1+0.2 mL g DM-1 수준으로 첨가하여 50oC에서 1~2일 동안 반응시키는 것이 바람직하였다. Glucose 생성량, 발효억제물질(HMF, furfural) 생성량, 강산 사용제한 등을 종합적으로 감안할 때, combined hydolysis가 보다 유용할 것으로 판단되었다.
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중국인민정치협상회의의 전문협상기구로서의 역할변화와 한계-기층협상민주모델들에대한 참여를 중심으로
김진석,김인식 한국외국어대학교 국제지역연구센터 2024 국제지역연구 Vol.28 No.1
정치협상회의는 중국의 통일전선과 다당합작을 실현하는 정치조직으로서 삼대직능의 행사를 통해 중국정치체제에서 영향력을 행사해왔으나 정치기능의 측면에서는 뚜렷한 배타적 기능을 확보하지 못함으로써 전형적인 조합주의기구라는 평가를 받아왔다. 하지만 최근 중국특색사회주의민주 이념에 협상민주 개념이 선거민주 개념과 함께 양대 민주형식으로 정식화되면서 정협은 중국공산당에 의해 전문협상기구라는 새로운 제도 성격을 부여받으며 협상민주의 실천 주체로서 자신의 기능과 활동을 협상민주 개념과 융합시키고 체제에 협상민주개념을 안착시키는 역할을 하고 있다. 특히 협상민주 실천의 구체적인 사례라고 할 수 있는 기층의 협상민주 모델을 통한 정치실험들에서 정협은 다른 정치 제도들보다 핵심적인 기능을 담당하거나 혹은 협상민주모델을 주도하면서 새로운 정치적 효용을 증명하고 있다. 이러한 기층협상민주 기제에서 정협의 참여 사례들은 정협의 전문협상기구로서의 역할에 대한 긍정적인 전망의 신호일 뿐만 아니라 정협이 협상민주 개념을 통해 중국정치체제에서 영향력을 확대하는 과정에서 전체 중국정치체제의 구조적 변화를 동반할 수도 있다는 점을 시사하고 있으며 동시에 중국의 기층 거버넌스 형태의 변화의 가능성을 발견할 수 있다는 점에서 의미가 크다고 할 수있다. In political experiments employing various consultative democratic models, the CPPCC stands out by strategically leveraging resources and experiences from existing systems, showcasing its effectiveness in undertaking core functions compared to alternative systems. The emergence of the CPPCC-led model not only validates its efficacy but also demonstrates its adeptness in applying the consultative democracy mechanism. This underscores the CPPCC's potential for growth within the political system and hints at possibilities for changes in China's local governance structures. The CPPCC's role as a trailblazer in consultative democracy becomes particularly meaningful, reflecting a noteworthy evolution in China's political landscape.
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김진석 한국작물학회 1998 한국작물학회 학술발표대회 논문집 Vol.1998 No.-
The structure of the Hanwoo (Korean Native Cattle) Industry remains very weak and vulnerable to the WTO/IMF system. Considering that the majority of cattle farmers are small sized, and that marketing systems are outdated and inefficient, rapid expansion of lower priced beef imports by WTO system and rapid increasing of production costs by IMF system would lead to the deprivation of a regular source of farm income and threaten the stability of rural life. Accordingly, the Hanwoo industry should be expanded in accordance with progress in the implementation of (1) programs for the structural adjustment and (2) measures to compensate for the loss. Efforts for lowering major production factor costs needs to continue, In order to increase the supply of calves at low cost, the programs of collective cow-calf farms should be expanded, thereby reducing the cost of calf purchase, which constitutes the largest share of Hanwoo production cost. Also, feedlot operations should be encouraged for small herd farms in order to achieve a substantial saving in beef production costs by integrated operations from calf production to cattle fattening. A substantial saving would also be made by collective purchase and distribution of various inputs through the cooperatives channels. Extension services should be strengthened for cattle farm management, cattle care and feeding, prevention of cattle disease, etc. In order to minimize cash outlays for commercial mixed feeds, utilization of far by-products as feeds should be enhanced and production of forage crops productive of resources, such as land and rural labor, during the farm o(f-season, needs to be encouraged. Also, technological development for enhancing the nutritional value of farm by-products should be encouraged. Measures for successful segregation of the Hanwoo beef market should be implemented, thereby enhancing incentive for quality beef producers and protecting consumers willing to pay higher price for quality beef. For development of the Hanwoo industry, a considerable time frame would be required in order for (1) small livestock farmers to make a successful adjustment by staying in the enterprise and achieving increased price efficiency (2) livestock farmers to acquire know-how for producing quality Hanwoo beef, (3) the ongoing Government policy of enhancing price-quality competitiveness, and for improving the quality Hanwoo beef marketing to take root. (4) consumers to increase their ability to distinguish meat quality, and others.
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