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금강 하구의 Vibrio cholerae non-O1과 Vibrio mimicus의 선택
장수현,송대진,양송주,신일식,김영만,CHANG Soo-Hyun,SONG Dae-Jin,YANG Song-Ju,SHIN Il-Shik,KIM Young-Man 한국수산과학회 1995 한국수산과학회지 Vol.28 No.1
새로운 식중독 원인균으로 알려지고 있는 V cholerae non-O1과 V mimicus의 분포와 서식 조건을 밝히고자 금강 하구에서 1993년 3월 26일부터 1994년 2월 22일까지 수질 환경과 V cholerae non-O1 및 V mimicus의 분포를 조사한 결과는 다음과 같다. 1. V cholerae non-O1은 해수 54개 시료에서 $16.7\%$, 뻘 49개 시료에서 $6.1\%$, 전체 $11.7\%$가 검출되었으며 V mimicus는 해수 54개 시료에서 $11.1\%$, 뻘 49개 시료에서 $10.2\%$, 전체 $10.7\%$가 검출되었다. 2. V cholerae non-O1과 V. mimicus는 수온 $24^{\circ}C$이상, 염도 $10\%o$ 이하의 기수에서 주로 검출되었으나, 수온이 $3.5^{\circ}C$인 1월에 뻘에서 검출되었다. 3. V cholerae non-O1과 V. mimicus의 서식에 영향을 주는 주요 인자는 온도, 염도 및 유기물질의 오염이며, V. cholerae non-O1은 V. mimicus보다 염도 변화에 대한 적응력이 더 높았다. To study ecological properties of Vibrio cholerae non-Ol and Vibrio mimicus which have been described as new food poisoning bacteria recently, the influence of factors such as temperature, salinity, pH and chemical oxygen demand (COD) on detection rate and density of these bacteria were evaluated. Fifty four seawater samples and 49 bottom deposit samples from estuary of Kum river from March 26th, 1993 to February 22nd, 1994 were used for this study. The detection rate of V cholerae non-O1 were $16.7\%$ for seawater and $10.2\%$ for bottom deposit, respertively. The total detertion rate of V. cholerae non-O1 $(11.7\%)$ was a little higher than V mimicus $(10.7\%)$. Both V choierae non-O1 and V. mimicus were mainly detected in estuary water of which showed temperature $24^{\circ}C$ above and salinity $10\%o$ below. These bacteria were also detected in bottom deposit on January when the water temperature was $3.5^{\circ}C$. From these results, we supposed that temperature, salinity and organic material were important factors to growth of V. cholerae non-O1 and V. mimicus. V cholerae non-O1 might be grown better than V. mimicus under the fluctuating aquatic environmental condition such as salinity.
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Vibrio cholerae non-O1과 Vibrio mimicus의 생잔에 대한 염도와 온도의 영향
장수현,송대진,양송주,신일식,김영만,CHANG Soo-Hyun,SONG Dae-Jin,YANG Song-Ju,SHIN Il-Shik,KIM Young-Man 한국수산과학회 1995 한국수산과학회지 Vol.28 No.1
새로운 식중독 원인균으로 주목을 받고 있고 수권에서 잘 검출된다고 알려져 있는 V cholerae non-O1과 V. mimicus를 대상으로 민물, 기수 및 해수에서 염도와 온도의 변화에 따른 균수의 증감을 조사한 결과는 다음과 같다. 1. 민물에서 V. cholerae non-O1은 $26\pm1^{\circ}C$보다 4와 $15^{\circ}C$에서 생잔기간이 길었으며 V. mimius는 4와 $26\pm1^{\circ}C$보다 $15^{\circ}C$에서 생잔기간이 길었다. 2. 기수에서는 두 균주 모두 15, 4, $26\pm1^{\circ}C$으로 생잔기간이 길었다. 3. 해수에서는 두 균주 공히 온도가 높을수록 생잔기간이 짧았으며, $4^{\circ}C$에서 실험조건 중 생잔기간이 가장 길었다. 4. 민물에서는 V. mimicus보다 V. cholerae non-O1의 안정성이 높았고, 기수에서는 V. cholerae non-O1보다 V. mimicus의 안정성이 높았으며 해수에서는 두 균 사이에 큰 차이가 없었다. 5. 염도와 온도의 변화는 V. cholerae non-O1과 V. mimicus의 생잔에 중요한 인자이다. Vibrio cholerae non-O1 and Vibrio mimicus, food poisoning bacteria, have detected frequently in fresh water and brackish water. To estabilsh prevention measures of food poisoning outbreak by these bacteria, the adaptability and population changes were examined in fresh water, brackish water $(10\%o\;NaCl)$ and seawater $(30\%o\;NaCl)$. Both species poorly survived as temperature increased regardless of water types employed. However, survival time was the shortest in fresh water and longest in seawater at $4^{\circ}C$. In case of brackish water, the bacteria survived best at $15^{\circ}C$ and population were varied only in small numbers. Any significant difference was not observed to both species with respect to water types and temperatures except V. mimicus survived about 5-6 days longer in brackish water. In conclusion, V. cholerae non-O1 and V. mimicus were not likely to be recovered In normal fresh water, brackish water and seawater, and both biological and physicochemical factors could affect survival of these species.
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이상필(Sang-Pill Lee),김영만(Young-Man Kim),민병현(Byung-Hyun Min),김창호(Chang-Ho Kim),손인수(In-Soo Son),이진경(Jin-Kyung Lee) 한국해양공학회 2013 韓國海洋工學會誌 Vol.27 No.5
The present work dealt with the high temperature thermal shock properties of 316 stainless steels, in conjunction with a detailed analysis of their microstructures. In particular, the effects of the thermal shock temperature difference and thermal shock cycle number on the properties of 316 stainless steels were investigated. A thermal shock test for 316 stainless steel was carried out at thermal shock temperature differences from 300℃ to 1000℃. The cyclic thermal shock test for the 316 stainless steel was performed at a thermal shock temperature difference of 700℃ up to 100 cycles. The characterization of 316 stainless steels was evaluated using an optical microscope and a three point bending test. Both the microstructure and flexural strength of 316 stainless steels were affected by the high-temperature thermal shock. The flexural strength of 316 stainless steels gradually increased with an increase in the thermal shock temperature difference, accompanied by a growth in the grain size of the microstructure. However, a thermal shock temperature difference of 800℃ produced a decrease in the flexural strength of the 316 stainless steel because of damage to the material surface. The properties of 316 stainless steels greatly depended on the thermal shock cycle number. In other words, the flexural strength of 316 stainless steels decreased with an increase in the thermal shock cycle number, accompanied by a linear growth in the grain size of the microstructure. In particular, the 316 stainless steel had a flexural strength of about 500 MPa at 100 thermal-shock cycles, which corresponded to about 80% of the strength of the as-received materials.
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