Carbamoylethyl Starch의 製造와 종이 製造時 添加效果에 관한 硏究

尹世永,崔正箕,鄭文箕,趙炳默,吳正壽 동국대학교 생명자원과학대학 연습림 1995 연습림논문집 Vol.- No.4

Recently, paper strength properties come up to be lowered by increasing ratio of utilization of recycling paper. In order to overcome these problems, strengthening agents which may cause enviromental problems have been used. Therefore, acrylamide was added to starch which is a cheap natural polymer, carbamoylethyl starch(CES) with high activity was prepared, and so the applicability as a paper additive was examined. The results are following; FT-IR spectra of CES of which degree of substitution was 0.25 showed strong C=O band at 1680㎝^-1 which corresponds the carbonyl group n amides(amide Ⅰ). Analysis of bravender viscosity showed that cooking start point of CES is 60℃ and instant viscosity is 830 B.U.(bravender unit). Effect of carbamoylethl DS on strength properties was resulted that CES of DS 0.20 appeared to be the best choice for making handsheets from KOCC with good overall strength properties, and it was selected as standard sample. Effect of pH on strength properties was obvious for their increasing values as decreasing pH. Also, a 5-fold increase in size rate as well as significant increase in wet-tensile strength were obtained in handsheets from KOCC by 3% wet-end addition of CES.

폴리프로필렌 이형단면사 제조에서 방사조건이 이형도에 미치는 영향

윤문구,허정림,서문호 건국대학교 1997 學術誌 Vol.41 No.2

The influence of spanning condition on the shape factor of polypropylene profiled yarn was studied experimentally. Test spinning of polypropylene was carried out by utilizing a Y-shaped capillary die which has been designed to produce profited yarn. The types, of spring machine used for this study were both conventional undrawn yarn spinning and one-step spin-draw machine. From the experimental results, there was little differences in the shape factor between undrawn and drawn yarns. The shape of the yarn was mainly determined in the spinning process. Also, the shape factor of the drawn yarn produced from the spin- draw machine was greater than that of by conventional spinning and drawing two- step process. Anisotropy of surface tension in cross section of extrudates was responsible for the resulting shape factor. As the output rate and the fineness of yarn Increased, its shape factor decreased.

돼지고기 드립의 몇 가지 특성과 염지 효과

문윤희,김미숙,정인철 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국 돼지고기의 등심, 햄 및 삼겹살과 수입 삼겹살에서 유리된 드림의 pH, 수분, 조단백질 및 아미노산 함량을 분석 비교하였다. 또 등심육의 드립에 아질산나트륨 0.02%, 식염 2.0%, 아스코르부산나트륨 0.06%, 설탕 1.0% 및 피로인산나트륨을 0.3%가 되도록 첨가하여 4℃에서 염지하면서 염지효과를 검토하였다. 드립의 pH 및 수분함량은 각각 5.72∼6.05 및 88.05∼90.85%로 부위별로 큰 차이가 없었다. 국내산 돼지고기 등심, 햄, 삼겹살과 수입삼겹살의 조단백질 함량은 각각 11.07, 8.85, 8.76 및 8.13%이었고, 이것을 수분함량과 합하면 99% 정도를 차지하였다. 등심육 드립의 유리아미노산 총량은 다른 부위육보다 많았으며, 부위에 관계없이 glutamic acid, proline, glycine, alanine 및 lysine이 많이 함유되어 있었다. 드립을 염지하였을 때에 아질산염 첨가구가 무첨가구보다 pH 상승 정도가 컸고, 미생물 증식이 느렸으며, 아질산근 잔존량은 염지 3일째부터 현저히 감소되었다. 또 염지기간중 유리아미노산 총량은 증가되었다. This study was carried out to some properties and curring effect of drip obtained from frozen-thawed pork meat. The drip was prepared from frozen domestic pork loin, ham, belly and imported belly by thawing process at 4℃. Moisture content and pH value of drips were 88.05∼90.85% and 5.72∼6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8.76 and 8.13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid, proline, glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing, and total plate counts in drip with nitrite did not reach 1×10 exp (5) CFU/g until 7 days.

건선 병변부 및 병변주위부 피부의 Cytokines 유전자 발현

윤기성,김도원,정상립,김문규,김정철 경북대학교 병원 1997 경북대학교병원의학연구소논문집 Vol.1 No.1

It has been proposed that cytokines may be involved in mediating the characteristic pathological changes in psoriasis, including epidermal hyperplasia, compromised keratinocyte differentiation, and dermal and epidermal infiltration by polymorphonuclear leukocytes and mononuclear cells. The purpose of this study os to assess the pattern of cytokine gene expression in psoriatic skin lesion. To investigate the cytokine expression pattern, we examined the transcripts of cytokine genes using reverse transcription and polymerase chain reaction (RT-PCR) method with 13 cytokine-specific primers. The Results were as follow; 1. Only the TGF-β gene was expressed in the normal skin. 2. IL-1α, IL-1β, IL-8, and TGF-β were detected in both lesional and perilesional psoriatic skin. The lesions showed more prominent expression. 3. IL-10 and GM-CSF were weakly detectable in three lesional psoriatic skin respectively, and IL-2R in two lesional psoriatic skin. 4. IL-2,IL-4,IL-5,IL-6 TNF-α, IFN-γ were not detectable on both lesional and perilesional psoriatic skin. Therefore, distinct differences in the cytokines gene expression were noted between normal and psoriatic skin. The patterns of cytokines gene expression in perilesional skin were similiar to those of lesional psoriatic skin.

재래의류시장의 e-business 적용 전략 연구

윤문길,정대영,이신수,이혜영 한국경영과학회 2000 한국경영과학회 학술대회논문집 Vol.- No.2

Dongdaemoon clothes market can make traditional commerce to improve problems which happen to traditional commerce and satisfy between customers and salers through combination among Electronic Commerce which is growing up in 21 centuries place innovation This thesis is focusing on suggesting strategies which practice to let Dongdaemoon clothes market customers and wholesalers, retailers to use Electronic Commerce as strategic skills by analyzing core successful factors for adopting Electronic Commerce in Dongdaemoon clothes market. Adopting Electronic Commerce in Dongdaemoon clothes market when the customer make a reservation and the salers provide the customer with discounting service, the customer was willing to but it. Internet service categories which affect customer's satisfaction are providing lots of product information. This thesis shows providing information made the customer to increase customers's satisfaction degree and buying intention. Also convenience of product research, and reliability in transaction process can enable the customer to increase transaction reliability. These factors are very important in Electronic Commerce. In addition, factors which show customer's suggestion and incovenience by using best seller information and discounting service board when they buy some items in Dongdaemoon clothes market affect the customer satisfaction degree and satisfaction degress of providing information. However, this thesis is analyzed that reliability of transaction process doesn't affect all successful factors such as product quality, size, online payment system, price reliability.

저지방 프레스햄의 제조와 품질특성에 관한 연구

정인범,정인철,문윤희 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

돈육의 적육을 70%로 하여 등지방을 첨가하지 않고 저지방 프레스햄(A)을 제조하고, 또 돈육과 등지방 배합비를 각각 60%와 10%(B), 55%와 15%(C) 및 50%와 20%(D)로 하여 모두 4종류의 프레스햄을 제조하였다. 이 때에 적육과 등지방 이외의 모든 재료와 제조 조건은 동일하게 하였다. 제조된 프레스햄의 일반성분, 보수력 및 기호성을 비교하고, 이것을 4℃에서 60일간 냉장하면서 10일 간격으로 조직특성의 변화 정도를 비교하였다. 저지방 프레스햄(A)은 수분 71.3%, 조단백질 함량 23.4%로 다른 제품보다 높았으며, 저지방 함량은 2.8%로 현저히 낮았다(p<0.05). 저지방 프레스햄의 보수력은 74.5%로 다른 제품보다 높았다. 저지방 프레스햄의 표면색도 중 명도(L)는 61.6 황색도(b)는 5.9로 다른 제품보다 높게 나타났다. 저지방 프레스햄은 경도가 70,.2, 탄성 85%, 씹힘성 0.49㎏, 뭉침성 2.0% 및 파쇄성이 0.7㎏으로 다른 제품보다 높은 편이었고 응집성의 경우 D제품보다 낮은 값을 보였다. 저지방 프레스햄의 향과 조직감은 다른 제품보다 열등하였으나 맛이 우수하였으며 기호성도 좋은 편이었다. This study was conducted to investigate the possibility of production for low fat press ham which was made without fat added. Four kinds of press ham were prpared ; A(pork 70%, fat 0% : low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4±2℃. The physico chemical properties of press hams were analyzed during storage 60 days at 4℃. The contets of moisture(71.3%) and crude protein(23.4%) of low fat press ham were higher than those of other products, and crude fat content(2.8%) was remarkably lower(p<0.05). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness(70.2dyne/㎝), springiness(85%), chewiness(0.49㎏), gumminess(2.0㎏) and brittleness(0.7㎏) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superior.

살균방법을 달리한 시유의 저장성

정인철,권수득,문윤희 慶星大學校 1994 論文集 Vol.15 No.2

Experiments were carried out to investigate market milk treated by LTLT, HTST, UHT methods and analysed storage stability of these products at 5℃ and 30℃ by 24 hour interval. In case of LTLT, storage periods were possible to 6 days in 5℃, thermophile bacteria was more than HTST and UHT. Storage stability during stored in 30℃ was impossible only one day, psychrophile bacteria was more than HTST and UHT. In case of HTST, storage periods were possible to 6 days in 5℃, psychrophile bacteria was more than LTLT and UHT. Storage stability during stored in 30℃ was impossible only one day. In case of UHT, storage periods were possible to 7 days in 5℃, storage stability except boiling test was safe to 1st and thermophile bacteria was more than LTLT, HTST during stored in 30℃.

Moon, Yoon-Hee

문윤희,권영창,정인철,이형걸 慶星大學校 1995 論文集 Vol.16 No.2

Frozen beef loin imported from Australia was stored as 2℃ after thawing, then evaluate to improvement of raw meat aroma and palatability of cooked meat by sensory evaluation. To improvement of raw meat aroma and palatability of cooked meat of thawed beef were confirmed for the reason of conditioning after thaw as a result of myofibrillar fragmentation index(MFI) and Mg-ATPase activity of myofibril. Sensory evaluation of raw meat aroma and tenderness on frozen imported beef loin stored at 2℃ after thawing had good in all during cold storage, MFI and Mg-ATPase activity increased, therefore frozen beef loin could recognized to conditioning during stored at 2℃ after thawing. Cold storage after thawing of frozen imported beef loin can improve its cooked aroma and tenderness in case that insufficient conditioning is the reason for its low palatability, and the improvement of palatability on the cooked meat appeared to be greater in aroma than taste. In case of amino acid composition, aspartic acid, threonine, glutamic acid and alanine of imported beef loin stored 7 days after thawing were showed significantly(p<0.05) higher than that stored 0 day after thawing, total amino acid composition of imported beef loin stored 0,3 and 7 days after thawing were 148.40, 171. 06 and 188.99mg/g, respectively.

저지방 프레스햄의 제조와 안정성

정인범,문윤희 慶星大學校 1998 論文集 Vol.19 No.2

This study was conducted to investigate the possibility of production for low fat pressed ham which was made without fat added. Four kinds of pressed ham were manufactured as the A(pork 70%, fat 0% : low fat pressed ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The pressed ham samples were stored at 4±2℃. The storage stability of pressed hams were analyzed during storage 60 days at 4℃. The pH of low fat pressed ham was a little higher than others, and increased in all products for 60 days, but it was not significantly different. The volatile basic nitrogen content of low fat pressed ham was higher than other products, and the thiobarbituric acid values of all samples were below 10⁴/g meat, the coliform bacteria were showed to be negative until 60 days.

스쿠버다이빙 참가유형에 따른 라이프스타일에 관한 연구

윤상문,최정도 한국스포츠리서치 2004 한국 스포츠 리서치 Vol.15 No.2

The purpose of this study was to investigate opportunities in the scuba diving market and examine the lifestyles of scuba diving customers based on the pattern of their participation in scuba diving in order to provide the important data for developing effective marketing strategies. The subjects included 843 scuba diving customers of scuba diving resorts or scuba diving pro shops in the Republic of Korea. They were asked to complete a survey at either a resort or a pro shop. The statistical analyses were performed by using the SPSS 10.0 software. The statistical techniques used for analysis were factor analysis, reliability analysis, frequency. One-way ANOVA, and Scheffe's post hoc test. Statistical significance was accepted at an alpha level of p<.05. The major findings of this study were as follows: First, individuals pursuing for health showed the highest participation in scuba diving at four times or more a week. It was followed by innovators who were very receptive to new ideas, individuals valuing social recognition, and individuals who were followers of fashion and trends. Second, individuals with less than 3 years of scuba diving experience were most often found among the followers, and followed by conservative people. Individuals with at least 11 years of scuba diving experience were most often found among the innovators, and followed by the individuals valuing social recognition. Third, individuals with advanced scuba diving skills were most often found among the individuals pursuing for health. It was followed by the innovators, and the individuals valuing social recognition. In the meantime, the beginners were most often found among the followers and the conservative people. Fourth, all different lifestyle groups showed significantly differences when they participated in scuba diving with their colleagues, friends or alumni. The individuals pursuing for health showed the highest difference and were followed by the innovators, the individuals valuing social recognition, the followers, and the conservative people. Fifth, the conservative group showed significantly higher interest in improving health and fitness as a reason to participate in scuba diving. The individuals valuing social recognition showed significantly higher interest in learning scuba diving skills, the followers participated in for social reasons, and the individuals pursuing for health and the innovators wanted to have a scuba diving career.