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Concanavalin A가 코팅 된 자성 입자를 이용한 미생물 농축 및 유전자 추출 칩 개발
권기록 ( Kirok Kwon ),곽호경 ( Hogyeong Gwak ),현경아 ( Kyung-a Hyun ),정효일 ( Hyo-il Jung ) 한국센서학회 2018 센서학회지 Vol.27 No.4
The real-time enrichment and detection of pathogens are serious issues and rapidly evolving field of research because of the ability of these pathogens to cause infectious diseases. In general, bacterial detection is accomplished by conventional colony counting or by polymerase chain reaction (PCR) after DNA extraction. As colony counting requires considerable time to cultivate, PCR is an attractive method for rapid detection. A small number of pathogens can cause diseases. Hence, a pretreatment process, such as enrichment is essential for detecting bacteria in an actual environment. Thus, in this study, we developed a microfluidic chip capable of performing rapid enrichment of bacteria and the extraction of their genes. A lectin, i.e., Concanavalin A (ConA), which shows binding affinity to the surface of most bacteria, was coated on the surface of magnetic particles to nonspecifically capture bacteria. It was subsequently concentrated through magnetic forces in a microfluidic channel. To lyse the captured bacteria, magnetic particles were irradiated by a wavelength of 532nm. The photo-thermal effect on the particles was sufficient for extracting DNA, which was consequently utilized for the identification of bacteria. Our device will help monitor the existence of bacteria in various environmental situations such as water, air, and soil.
호텔 웹사이트 품질, 웹사이트 만족, 호텔 방문의도 간 구조적 영향관계에 관한 연구
김순경(Soon Kyung Kim),박영아(Young A Park),현용호(Yong Ho Hyun) 한양대학교 관광연구소 2013 觀光硏究論叢 Vol.25 No.1
본 연구의 목적은 호텔 웹사이트 품질을 선행변수로 하여 은행서비스 제1호(통권 34) 24 선행변수로 하여 웹사이트 만족과 호텔재방문의도 간의 구조적 영향관계를 검증하는 것 이다. 본 연구를 위해 설문조사는 대구 인터불고 호텔 웹사이트를 방문한 고객을 대상으로 설문을 실시하였다. 총 700부가 온라인을 통해 설문이 배포하여 678명의 응답자가 온 라인 설문에 응하였으며 불성실하게 응답을 한 설문을 제외한 323부가 최종 분석에 이용 되었다. 본 연구 결과는 다음과 같다. 첫째, 정보품질과 서비스 품질이 웹사이트 만족에 정(+)의 영향을 준 것으로 나타난 반면 시스템 품질은 영향을 주지 않은 것으로 밝혀졌 다. 유의미한 결과를 보여준 경로 중, 정보품질이 웹사이트 만족도에 상대적으로 더 많은 영향을 준 것으로 나타났다. 둘째, 웹사이트 만족이 호텔재방문의도에 정(+)의 영향을 준 것으로 밝혀졌다. 호텔 경영자 및 관리자들을 위한 이론적?실무적 시사점이 제시되었고 마지막으로 한계점이 논의되었다. The purpose of this study is to examine the structural relationships between the web site quality of the deluxe hotels in Daegu, web-usage satisfaction and a revisit intention to a hotel. The web questionnaires were distributed to customers who visited the web site of the hotel, ``Hotel Inter-Burgo Daegu``. The self-administerd survey was undertaken against 700 respondents. A total of 678 responses were collected. Excluding missing data, 323 usable data were used for analysis. Results from this study are as follows: First, it was found that information quality and service quality positively influenced the web-usage satisfaction, whereas system quality did not. Information quality had the most effect on hotel web-usage satisfaction; second, it was revealed that the web-usage satisfaction positively affected the revisit intention to the hotel. The theoretical and practical implications are discussed. The limitations are also mentioned.
전소현,신숙경,김현정,민아영,김미리,Jeon, So Hean,Shin, Suk Kyung,Kim, Hyun Jeong,Min, A Young,Kim, Mee Ree 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1
The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity ($IC_{50}$ value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.