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이진항(Lee, Jin Hang),김광주(Kim, Kwang Ju),이명범(Lee, Myoung Beom),이만형(Lee, Man Hyung) 대한공간정보학회 2013 대한공간정보학회지 Vol.21 No.4
토지의 적성평가에 관한 지침에 따라 토지적성평가시 토지의 적성을 비교적 종합적으로 평가할 수 있으나, 기존지침의 평가지표 및 평가방법에 한계가 있다고 판단하였다. 현재 사용되고 있는 기본지표가 지역의 다양한 특성을 제대로 반영하기에는 한계가 있기 때문에 지역 특성을 반영할 수 있는 평가지표 및 평가방법이 필요한다고 보고 있다. 이러한 토지적성평가의 한계를 타개하기 토지적성평가시 새로운 지표로평가지표를 대체하였을 때 변화되는 적성등급까지 분석하는 실증적 연구이다. 이 연구에서는 관리지역 경계부 임야지역이 합리적인 평가가 이루어지는가를 확인하고, 토지의 적성평가에 관한 지침에 따른 관리지역 경계부 임야지역의 합리적인 평가방법을 확인하였다. 토지적성평가에 지역특성을 반영하기 위한 대체지표를 추가 하거나, 좀 더 효과적인 대체지표가 어떤 것인지를 확인하기 보다는 토지의 적성평가에 관한 지침에 따라 토지적성평가를 수행하였을 때, 관리지역 경계부 임야지역의 합리적인 평가방법을 제시하였다. Land Suitability Assessment can help to evaluate whether to preserve or to develop through analysis of various land characteristics. So, the evaluation index and method are very important for making the best result. The principle objective of this dissertation is to identify effective method that can make up for the distortion of land suitability value in the forest bordering the management area. The objective area of this study is comparative flat Jeungpyeong-gun. The procedures of the study are as follows. First, implement land suitability assessment as the normal index on Guideline. Second, verify land suitability grade about the forest bordering the management area. The third, redo land suitability assessment as two alternative index on *Guideline. The fourth, identify effective method between normal index and alternative index. The results of this tests show that the development suitability value is higher than preservation suitability value in the forest bordering the management area near existing development area. For that reason, this study needed to use substitution index in order to make up for the weakness. The level of land price and distance from road were main considerations. Finally, the derivative model is as follows. The derivative model confirmed the best assessment method in the forest bordering the management area near existing development area.
이진만(Jin-Man Lee),김숙경(Suk-Kyung Kim),이기동(Gee-Dong Lee) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.5
저장성이 낮은 딸기의 효율적인 이용 및 고부가가치 가공제품 개발을 위해 딸기식초 발효의 1단계인 딸기과즙의 알콜 발효조건을 모니터링하였다. 딸기를 이용한 알콜발효에서 알콜함량이 가장 높게 나타나는 조건은 초기당도가 16.32°Brix, 발효시간이 53.03 hr 및 발효온도가 28.83℃일 때 가장 높은 9.22%를 나타내었으며, 산도가 가장 낮게 나타난 조건은 초기당도가 13.18°Brix, 발효시간이 50.99 hr 및 발효온도가 24.69℃일 때 가장 낮은 0.49%를 나타내었으며, 잔당함량이 가장 낮게 나타난 조건은 초기당도가 15.00°Brix, 발효시간이 52.00 hr 및 발효온도가 26.00℃일 때 가장 높은 3.97°Brix를 나타내었다. 알콜 발효조건에 따른 품질검사 결과 딸기식초 발효용 딸기 wine 제조를 위한 최적 알콜 발효조건은 초기당도가 14°Brix, 발효온도가 28℃ 및 발효시간이 50 hr일 때였다. Strawberries were fermented for their effective value added product . In alcohol fermentation of strawberries, alcohol content was maximum value (9.22%) under the condition of 16.32°Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.83℃ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18°Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96℃ of fermentation temperature. Residual sugar content revealed minimum value (3.97°Brix) under the condition of 15.00°Brix, 52.00 hr and 26.00℃. The optimum conditions for each alcohol fermentation were 14°Brix, 50 hr and 28℃.
이진만,김영태,이학인,손양선,진수희,이향숙,박히준,이혜정,임사비나,Lee, Jin-Man,Kim, Young-Tae,Lee, Hak-In,Son, Yang-Sun,Jin, Soo-Hee,Lee, Hyang-Sook,Park, Hi-Joon,Lee, Hye-Jung,Lim, Sa-Bi-Na 대한약침학회 2000 Journal of pharmacopuncture Vol.3 No.2
The effects of Cervus elaphus aquapuncuture and Ginseng Radix aquapuncuture on the growth, protein efficiency ratio, contents of total protein, total cholesterol, and triglyceride in serum were studied for thirty four days. The results were summarized as follows. 1. Weight significantly increased in $0.3\%$ Cervus elaphus aquapuncture group on Chunchu loci and in $0.2\%$ Ginseng Radix aquapuncture group on Chunchu loci compared to normal saline aquapuncture group on Chunchu loci. 2. Protein efficiency ratio significantly increased in $0.2\%$ and $0.3\%$ of Cervus elaphus aquapuncture group on Chunchu loci and $0.1\%$, $0.2\%$ and $0.3\%$ of Ginseng Radix aquapuncture group on Chunchu loci compared to nonnal saline aquapuncture on Chunchu loci. 3. Total protein significantly increased in $0.2\%$ and $0.3\%$ of Cervus elaphus aquapuncture group on Chunchu loci compared to nonnal saline aqriapuncture On Chunchu loci. whereas it had a tendency to increase in $0.2\%$ Ginseng Radix aquapuncture group on Chunchu loci compared to normal saline aquapuncture group on Chunchu loci. 4. Total cholesterol increased a little in $0.3\%$ Cervus elaphus aquapuncture group on Chunchu loci compared to normal saline aquapuncture group on Chunchu loci. 5. Triglyceride significantly increased in $0.2\%$ Ginseng Radix aqua puncture group on Chunchu loci compared to normal saline aquapuncture group on Chunchu loci. Significance was acknowledged in the effect by density difference of medicines. In the Cervus elaphus group, there was the most significant increase in density of $0.3\%$ aquapuncture, whereas in Ginseng Radix group, there was the most significant increase in density of $0.2\%$ aquapuncture. So setting up density of medicines is important and many various studies for clinical application are required.
이진만(Jin-Man Lee),허상선(Sang-Sun Hur) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.2
본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 3 7℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다. This study developed a fermented chestnut puree by lactic acid bacteria fermentation using steamed chestnut paste at 95℃ for 90 min and the quality characteristics were investigated. In addition, quality of the characteristics of the fermented chestnut puree during fermentation by lactic acid bacteria were reported. 12 strains of lactic acid bacteria were inoculated to steamed chestnut paste at a concentration of 2%(v/w), respectively, and incubated at 37℃ for 48 hr. Lactobacillus plantarum(KCTC 21004) was the most superior in acid production among 12 strains of lactic acid bacteria to the fermented chestnut puree. The effect of steamed chestnut concentration, inoculum size and fermentation temperature for fermented chestnut puree on physical properties and fermentation characteristics were investigated. As a result there was no significant difference on physiochemical properties but the optimum concentration of the steamed chestnut for puree properties is 50%.