豚內 副産物의 特性과 加工利用에 關한 硏究 : Ⅱ. 加熱處理가 物理的 性質과 嗜好에 미치는 영향

양철영,이상건,윤정의,허윤행,채수규,노완섭 서울保健大學 1989 論文集 Vol.9 No.1

특수 언어발달 장애 환아의 임상 및음향음성학적 특성연구

김연희,박세훈,신용일,김찬양,김현기,김정수 大韓再活醫學會 2000 Annals of Rehabilitation Medicine Vol.24 No.1

노즐형상비에 따른 디젤분무의 특성

양윤석,이창수,허종철 濟州大學校 産業技術硏究所 2001 산업기술연구소논문집 Vol.12 No.1

In this study. diesel spray characteristics has been conducted to investigate the effect on nozzle aspect ratio(L/D). A single hole nozzle which is 0.45mm in diameter and 2.78. 3.89. 5 in the nozzle aspect ratio is used. Injection pressure is 14MPa and ambient pressure are 0.1MPa and 3MPa. By nozzle aspect ratio. the disintegration process of a diesel spray was observed. The double flash method has been employed to visualize the developing process of the diesel spray.

TGA 방법을 이용한 플라스틱과 하수·분뇨슬러지의 열분해 반응속도 연구

윤효숙,최성필,김성탁,원양수,신부영 嶺南大學校 環境問題硏究所 1997 環境硏究 Vol.16 No.2

요약문 도시 고형폐기물의 열분해 특성에 대한 기초 자료를 제시하고자 열중량분석기를 이용하여 가열속도를 실험변수로 하여 하수 및 분뇨슬러지와 5대 범용 플라스틱인 LDPE, HDPE, PP, PS 와 PVC의 열분해 반응속도인자 및 분해특성을 파악하였다. 활성화에너지는 가열속도에 상관없이 일정한 값을 나타내었으며 분해속도가 최고일때의 온도는 가열속도가 증가함에 따라 증가하였다. LDPE, HDPE, PP와 PS는 1단계 분해반응으로 350∼520 ℃에서 대부분이 완전분해되었으며, PVC는 2단계 분해반응으로 250∼550 ℃에서 분해가 진행되었다. 슬러지는 여러 단계의 분해반응으로 특정한 분해구간이 없이 전구간에 걸쳐서 분해가 진행되었다. PVC를 제외한 플라스틱은 완전분해되었으며, PVC는 약 10%의 잔류량이 있었고, 슬러지의 잔류량은 D 하수, S 하수, T 분뇨 슬러지의 순으로 43, 70, 28.5%를 나타내었다.Abstract The thermal decomposition of sewage/night soil sludge and LDPE, HDPE, PP, PS and PVC was studied by using a conventional dynamic thermogravimetric analyzer (TGA) in a flowing nitrogen environment at several heating rates between 5 ℃ and 40 ℃/min. The dynamic thermogravimetric analysis curve was analyzed to obtain the information on the kinetic parameters such as activation energy, reaction order, and Arrhenius preexponential factor. The activation energy keeps constant regardless of heating rates, and the temperature of he fastest decomposition increases with the heating rate. LDPE, HDPE, PP and PS were completely decomposed in the temperature range of 350∼520 ℃ including as the first step decomposition and PVC was decomposed in the temperature range of 250∼550 ℃ including the second step decomposition. Sludge was decomposed without specific temperature range as several decomposition step. Except of PVC, all plastics were decomposed completely. PVC keeps the remains of about 10%, and sludge keeps the remains of 43% for D sewage sludge, 70% for S sewage sludge, 28.5% for T night soil sludge.

하계 실내 및 실외환경의 공기 중 휘발성 유기화합물 농도 및 개인노출

양원호,손부순,박종안,장봉기,박완모,김윤신,어수미,윤중섭,류인철 한국환경과학회 2003 한국환경과학회지 Vol.12 No.9

Volatile organic compounds (VOCs) are present in essentially all natural and synthetic materials from petrol to flowers. In this study, indoor and outdoor VOCs concentrations of houses, offices and internet-cafes were measured and compared simultaneously with personal exposures of each 50 participants in Asan and Seoul, respectively. Also, factors that influence personal VOCs exposure were statistically analyzed using questionnaires in relation to house characteristics, time activities, and health effects. All VOCs concentrations were measured by OVM passive samplers (3M) and analyzed with GC/MS. Target pollutants among VOCs were Toluene, o-Xylene, m/p-Xylene, Ethylbenzene, MIBK, n-Octane, Styrene, Trichloroethylene, and 1,2-Dichlorobenzene. Indoor and outdoor VOCs concentrations measured in Seoul were significantly higher than those in Asan except Ethylbenzene. Residential indoor/outdoor (I/O) ratios for all target compounds ranged from 0.94 to 1.51 and I/O ratios of Asan were a little higher than those of Seoul. Relationship between personal VOCs exposure, and indoor and outdoor VOCs concentrations suggested that time-activity pattern could affect the high exposure to air pollutant. Factors that influence indoor VOCs level and personal exposure with regard to house characteristics in houses were building age, inside smoking and house type. In addition insecticide and cosmetics interestingly affected the VOCs personal exposure. Higher exposure to VOCs might be caused to be exciting increase and memory reduction, considering the relationship between measured VOCs concentrations and questionnaire (p<0.05).

만성 부비동염에서 섬모운동과 전산화 단층촬영에서의 상악동 점막비후의 상관관계

민양기,전상준,이재서,이철회,이강수,윤자복,이원진,박광석 대한이비인후과학회 1999 대한이비인후과학회지 두경부외과학 Vol.42 No.7

Image encryption and Identification for security verification

김종윤,도양회,김수중 濟州大學校 産業技術硏究所 1999 산업기술연구소논문집 Vol.10 No.1

A new image encoding and identification scheme is proposed for security verification by using a CGH (computer generated hologram), random phase mask, and correlation technique. The encrypted image. which is attached to the security product, is made by multiplying QP-CGH(quadratic phase CGH) with a random phase function. The random phase function plays a key role when the encrypted image is decrypted. The encrypted image can be optically recovered by a 2-f imaging system and automatically verified for personal identification by a 4-f correlation system. Simulation results show the proposed method can be used for both the reconstruction of an original image and the recognition of an encrypted image.

일 간호대학의 지역사회 방문간호사업 사례

강윤숙,최양자,고영애,전시자,조갑출,이옥철,주혜경,신기수,안은숙 적십자간호전문대학 2000 적십자간호전문대학논문집 Vol.22 No.-

Carboxymethyl chitosan의 항균성과 항곰팡이성

선우양일,박현숙,탁연수,최윤정,김광 동아대학교 환경문제연구소 1997 硏究報告 Vol.20 No.1

Chitin was converted to chitosan by deacetylation, and then carboxymethyl chitosan(CM-chitosan)was obtained by carboxymethlation of chitosan. The antibacterial activity was estimated using the miminum inhibitory concentration (MICwt%) assay. MICwt% of Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, candida albican and Staphylococcus aureus were 0.5, 0.5, 0.25, 0.25, 0.75 respectively. CM-chitosan was tested for antifungal antivity which is measured the inhibition of hyphal extension of the fungi. MIC_(50)wt% of CM-chitosan was shown half growth of the experimental over control group. MIC_(50)wt% of Penicillium citrinum, Myrothecium verrucaria and Verticillium albo-atrum were 0.5, and Gliocladium virens was 0.75, respectively. These results showed that CM-chitosan had the high inhibitory effect on the growth of the bacteria and fungi.

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.