http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
황대연 ( Dae Yeon Hwang ),김연정 ( Youn Jung Kim ),장미현 ( Mi Hyun Jang ),정주호 ( Joo Ho Chung ),김창주 ( Chang Ju Kim ),김이화 ( Ee Hwa Kim ) 대한경락경혈학회 2000 Korean Journal of Acupuncture Vol.17 No.2
Stimulation of the auricle is known to be effective in reducing obesity. The aim of the present study is to investigate whether stimulating a specific auricular acupuncture point is effective on suppression of appetite. Vasoactive intestinal polypeptide (VIP) is known to induce a powerful feeding response after central administration and particularly abundant in the cerebral cortex. In food-deprived rats exhibiting a strong drive for feeding, decreased VIP release was markedly detected in the cerebral cortex of the brain. Needling the fasted rats on the specific auricular region increased the VIP level of the cerebral cortex. In conclusion, stimulating the specific auricular points increases VIP-expression in the cerebral cortex of the fasted rats and may be useful for controlling obesity.
한국 전통주인 막걸리의 발효 및 유통과정에서의 효모 및 총산과 유기산의 변화
이특재,황대연,이충열,손홍주,Lee, Teug-Jae,Hwang, Dae-Youn,Lee, Chung-Yeol,Son, Hong-Joo 한국미생물학회 2009 미생물학회지 Vol.45 No.4
막걸리의 소비와 저장성을 증진시키기 위한 기초연구의 일환으로 막걸리 발효 및 유통과정에서의 효모 수, 유기산 및 총산의 변화를 조사하였다. 발효가 진행됨에 따라 막걸리의 맛을 결정하는 데 중요한 역할을 하는 유기산인 lactic acid, succinic acid 외에 malic acid, citric acid도 막걸리 발효과정 중의 주요 유기산으로 보아야 될 정도로 많이 생성되었다. 그러나 oxalic acid, phosphoric acid, acetic acid는 전 발효기간을 통하여 검출되지 않았다. 막걸리 발효 중, 총산은 증가하였으나 pH는 비례적으로 감소하지 않았다. 유통과정 중 저장온도에 따른 막걸리의 유기산 변화를 관찰한 결과, $4^{\circ}C$에서 보관 시 막걸리의 일반적인 유통기한인 10일보다 2배가 긴 20일까지도 유기산의 변화가 거의 없음이 관찰되어 유통기한을 연장시켜도 될 가능성이 있음을 알 수 있었다. 그러나 $25^{\circ}C$에서 보관한 막걸리는 citric acid가 검출되지 않았고, lactic acid가 큰 폭으로 감소된 것으로 보아 쉽게 변질될 수 있음을 알 수 있었다. 또한 산패 지표물질인 acetic acid가 생성됨으로써 유통과정에 문제가 생길 수 있음을 알 수 있었다. 따라서 유통과정에서의 저장온도를 $4^{\circ}C$로 하면 최소 20일 이상 보관 가능함을 알 수 있었다. This study was carried out to investigate the changes in yeast cell number, organic acid and total acid during the fermentation and distribution processes for enhancement of preservation of Makgeolli. Organic acids, including lactic acid, succinic acid, malic acid and citric acid, were increased with fermentation time, while oxalic acid, phosphoric acid and acetic acid were not detected, respectively. Production of organic acids leaded to pH reduction in Makgeolli. In case of Makgeolli kept at $4^{\circ}C$, there was no change in organic acids until 20 days. On the other hand, when observing the change in organic acid of Makgeolli kept at $25^{\circ}C$, concentration of lactic acid was decreased, while citric acid was not detected from the beginning of storage. However, acetic acid was detected from 10th day and rapidly increased at the 25th day. Therefore, it is suggested that the current expiration date (10 days in a cooler) could be extended.
유기합금의 열처리조건에 따른 구성상의 제어와 최적 항균특성 측정방법의 선정
박규하,황대연,손홍주,최지웅,김혜성,Park, Kyu-Ha,Hwang, Dae Youn,Son, Hong-Joo,Choi, Ji Woong,Kim, Hye Sung 한국열처리공학회 2021 熱處理工學會誌 Vol.34 No.5
The mechanical, anti-tarnishing, and corrosion characteristics of Yuggi (Cu-22wt%Sn) alloy are greatly affected by fraction of constituent phases according to heat treatment method. The Yuggi heat-treated at 750℃ has a β1' phase of 98% or more, which is a high-temperature disordered beta phase, on the other hand, cast Yuggi that Sn is solid-solutioned into Cu consists with α-phase over 60v/o. This difference of constituent phases of Yuggi may cause a difference in dissolution of Cu under antimicrobial test condition. Nonetheless, few studies have been conducted on the effect of fraction of constituent phases and constituent phases in antimicrobial activity. In addition, few studies have also been conducted on the suitable method measuring the antimicrobial activity of Yuggi. Hence, the purpose of this study is to provide an optimum measurement method of antimicrobial activity, and to evaluate quantitatively the effect of constituent phases on antimicrobial activity.
Streptozotocin으로 유발된 당뇨병 흰쥐 대뇌피질에서 침이 Neuronal Nitric Oxide Synthase 발현에 미치는 영향
김이화,황대연,이은용,장미현,김연정,정주호,서정철,김창주,Kim, Ee-Hwa,Hwang, Dae-Yeon,Lee, Eun-Yong,Jang, Mi-Hyun,Kim, Youn-Jung,Chung, Joo-Ho,Seo, Jung-Chul,Kim, Chang-Ju 대한침구의학회 2001 대한침구의학회지 Vol.18 No.5
It has known that acupuncture exerts various effects, such as analgesia, promotion of homeostasis, improvements in brain circulation, and rectification of internal disorders in Oriental medicine. Of particular, acupuncture at the Zusanli acupoint (ST36) has been widely used to relieve symptoms of diabetes mellitus. The effect of acupuncture at Zusanli on neuronal nitric oxide synthase (nNOS)-positive neurons in streptozotocin (STZ)-induced diabetic rats was investigated via immunohistochemistry. Decreased nNOS-positive neurons was detected in cerebrocortex of STZ-induced diabetic rats. Needling on the Zusanli in diabetic rats resulted in increase of nNOS-positive neurons in cerebrocortex, The present study indicate that acupuncture may affect nNOS-positive neurons in cerebrocortex of STZ-induced diabetic rats.
강세미,노창환,황대연,정영진,최해욱,이언필,이재호,Kang, Se-Mi,Noh, Chang-Hwan,Hwang, Dae-Youn,Jung, Young-Jin,Choi, Hae-Wook,Lee, Eon-Pil,Lee, Jae-Ho 한국섬유공학회 2012 한국섬유공학회지 Vol.49 No.1
The uncrosslinked and crosslinked by ethylene glycol diglycidyl(EGDE) chitosan/sericin blend films were prepared by solvent blending method. Physicochemical properties of the prepared blend films according to various blend ratios were investigated. This was carried out by using universal testing machine, thermogravimeter(TGA), differential scanning calorimeter(DSC), wide angle X-ray diffractometer(WAXD), Fourier transform infrared spectrum(FTIR) and scanning electron microscopy(SEM). With an increase in the sericin mixing ratio, tensile stress increased whereas the tensile strain decreased for uncrosslinking blend films. For a cross linked chitosan/sericin blend film by EGDE, both the tensile stress and strain decreased. Chitosan/sericin blend films exhibit an excellent thermal stability when sericin mixing ratio is 25%. In the infrared spectra, chitosan/sericin blend films showed an absorption band of amide I peak at 1630 $cm^{-1}$ and it is concerned with C=O stretching vibration by strong hydrogen-bond between inter-molecular. These also showed an absorption band of amide II peak at 1521 $cm^{-1}$ concerned with N-H bending vibration. The absorption band of amide I peak decreased with an increase in the chitosan mixing ratio. We identified that there was good miscibility between chitosan and sericin. The water-retention values(WRV) of chitosan/sericin blend films increase as the amount of sericin is raised and this owes to the hydrophilic nature of sericin. Weight loss of the citosan/sericin blend films by cleaning with an aqueous sodium hydroxide increased with an increase in the sericin mixing ratio. This loss is the loss of acetic acid and sericin in the chitosan/sericin blend films and this is because of the molecular weight of the sericin is 1/5 of the chitosan and sericin is dissolved into NaOH solution. Weight loss increased when sericin content was more than 50% for the cross linked chitosan/sericin blend films. From the structure analysis, we identified that there was good miscibility and strong intermolecular interaction between the chitosan molecules that resulted from intermolecular hydrogen bonds.
기계적 밀링법으로 제조된 마그네슘 분말의 밀링시간에 따른 미세구조 변화와 부식거동
안진우 ( Jin Woo Ahn ),황대연 ( Dae Youn Hwang ),김긍호 ( Gyeung Ho Kim ),김혜성 ( Hye Sung Kim ) 대한금속재료학회(구 대한금속학회) 2011 대한금속·재료학회지 Vol.49 No.6
In this study, the relationship between corrosion resistance and microstructural characteristics such as grain size reduction, preferred orientation, and homogenous distribution of elements and impurity by mechanical milling of magnesium powder was investigated. Mechanical milling of pure magnesium powder exhibited a complex path to grain refinement and growth together with preferred orientation reversal with milling time. It was also found that anisotropic formation of dislocation on the basal plane of magnesium was initially the dominant mechanism for grain size reduction. After 60 hrs of milling, grain coarsening was observed and interpreted as a result of the strain relaxation process through recrystallization. In spite of the finer grain size and strong (002) texture developed in the sample prepared by spark plasma sintering at 500℃ for 5 min after mechanical milling for 2hrs, the sample showed a higher corrosion rate. The results from this study will be helpful for better understanding of the controlling factor for corrosion resistance and behaviors of mechanical milled magnesium powders.