• 한국미생물·생명공학회지
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• 제44권3호
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• pp.333-340
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• 2016

호알칼리성 protease를 분비하는 토양에서 분리된 Bacillus sp. DK1122 균주로부터 효소의 생산조건을 검토 후, 효소를 정제하고 특성을 알아보았다. 본 균주의 효소생산 최적 배지조성은 0.5% (w/v) glucose, 0.8% (w/v) yeast extract, 0.5% (w/v) polypeptone, 0.1% (w/v) K₂HPO₄, 0.02% (w/v) MgSO₄· 7H₂O, 1% (w/v) Na₂CO₃, 3% (w/v) NaCl, pH 9.0이었으며, 종배양액 0.5% 접종시 40℃에서 24시간 배양했을 때 효소 생산량이 가장 높았다. Bacillus sp. DK1122가 생산하는 alkaline protease를 70% 포화 ammonium sulfate로 침전시키고, CM-Sepharose column chromatography에 의해 23.9%의 수율에 2.8배의 정제도를 지니는 효소를 얻을 수 있었다. SDS-PAGE를 통해 정제된 protease는 27 kDa의 크기의 단일 subunit으로 확인되었고, 정제된 효소의 최적 pH는 9.0, 최적온도는 60℃였으며, 50℃에서 1시간까지 열에 안정하였고, 60℃에서 10 mM CaCl₂ 첨가 후 3시간까지 90%의 활성을 유지하여 Ca²⁺에 의해 열안정성이 증가하였다. 본 연구를 통해 정제된 호알칼리성 protease는 식품, 세제 및 관련산업에서의 응용성이 매우 높을 것으로 기대된다.

• 복식문화연구
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• 제7권6호
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• pp.140-158
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• 1999

The purposes of this study are to examine the characters of the lower body shape in the middle aged women and to make slacks pattern on the base of four difference body shapes. The lower body shapes were classified into 4 types on the basis of their lateral view silhouettes. The slacks patterns were based on the lower body shape characters and resulted in followings. In “Type 1” of the right body shape with the standard protrusion of abdomen and hips, little difference from conventional patterns was seen in experiment pattern, in which the front waist girth was W/4+0.5㎝+0.5㎝+fold(2.5㎝) and the back waist girth W/4+0.5㎝-0.5㎝+dart(3.5㎝). The front hip girth was defined as H/4+2.0㎝+0.5㎝ and the back hip girth as H/4+2.0㎝-0.5㎝ due to its increased ease amount produced by abdominal fat deposition. In the experimental pattern of “Type 2” with prominent hips, the front and back differences of the waist girth and the hip girth and the hip girth were defined as 1.0㎝ and 2.0㎝ separately. Accordingly, the front waist girth was W/4+0.5㎝+1.0㎝+fold(2.0㎝), the back waist girth W/4+0.5㎝-0.1㎝+dart(6.5㎝), the front hip girth H/4+2.0㎝+1.0㎝ and the back hip girth H/4+2.0㎝-1.0㎝. In “Type 3” with the prominent abdomen and the flat hips, the front waist girth was set up as W/4+0.5㎝+0.5㎝+fold(4.5㎝) for the increased front fold amount and the back waist girth was W/4+0.5㎝+0.5㎝+dart(3.0㎝). The front hip girth was made as H/4+2.5㎝+0.5㎝ and the back hip girth H/4+2.5㎝-0.5㎝. In “Type 4” with prominent abdomen and hips, considered were ① the increased front fold amount due to the abdominal protrusion, ② the increased back dart amount and the decreased back dart length owing to the hips prominent and ③ the front and back differences of waist and hip girth for the lateral view silhouette. Therefore the front waist girth was defined as W/4+0.5㎝+2.0㎝+fold(5.0㎝), the back waist girth as W/4+0.5㎝-2.0㎝+dart(4.0㎝), the front hip girth as H/4+2.0㎝+1.0㎝ and the back hip girth as H/4+2.0㎝-1.0㎝. The sensory evaluation of appearance and comfort was appeared more suitable on the experiment pattern than on the conventional pattern.

• Journal of Ecology and Environment
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• 제29권5호
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• pp.485-488
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• 2006

Allometric equations for biomass measurement of the shrub species, Lindera obtusiloba, were developed. The allometric equations between $(BD)^2H$ and dry weight of leaves ($W_I$), stems and branches ($W_{sb}$), roots ($W_r$) and total weight ($W_t$) of the Lindera obtusiloba were as follows: $W_I=0.7318\;(BD^2H)^{0.6108},\;W_{sb}=0.6067(BD^2H)^{0.8355},\;W_r=0.4524(BD^2H)^{0.7608},\;W_t=1.672 (BD^2H)^{0.7664}$. The $R^2s$ between $(BD)^2H\;and\;W_I,\;W_{sb},\;W_r\;and\;W_t$ of the Lindera obtusiloba were 0.9251, 0.9571, 0.9353 and 0.9546, respectively. Root weight of this Lindera obtusiloba was about 38% of the aboveground biomass.

• 대한화학회지
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• 제31권1호
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• pp.118-120
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• 1987

• Applied Biological Chemistry
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• 제40권5호
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• pp.422-426
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• 1997

자당 지방산 에스테르(sucrose fatty acid ester, $0{\sim}5%$, w/w) 또는 이소말토올리고당 (isomaltooligosaccharide, OS, $0{\sim}1.0%$, w/w) 첨가가 취반 후 $20^{\circ}C$ 저장$(0{\sim}12hr)$중 동진벼 쌀밥의 조직감에 미치는 영향을 경도(H),끈기(-H),끈기 대 경도의 비(-H/H) 및 탄성회복도(b/a)로써 조사하였다. 저장시간이 길어짐에 따라 저장 쌀밥의 H는 감소하였고, 대조구 보다 SE를 첨가한 쌀밥은 전반적으로 낮은 경도값을 보였으며 OS을 첨가한 쌀밥은 8시간 저장 이후에 낮게 나타났다. 쌀밥의 -H변화는 저장시간이 길어짐에 따라 첨가물의 농도에 관계없이 증가하였으며 SE를 첨가한 경우 저장초기에는 대조구에 비하여 작게 나타났으나 12시간 후에는 비슷하게 나타났다. OS를 첨가한 경우는 저장초기에 대조구와 비슷한 증가를 보였으나 저장말기에는 높게 나타났다. 저장시간에 따른 쌀밥의 -H/H변화는 -H변화와 같은 경향을 나타내었으며 쌀밥의 조직감이 가장 좋다는 -H/H값이 $0.15{\sim}0.20$의 구간에 들어가는 것은 대조구나 첨가물군 모두 10시간이 지난 후였다. b/a는 첨가물의 농도에 관계없이 저장시간이 길어짐에 따라 감소하였으며 대조구와 큰 차이는 나타나지 않았다. $4^{\circ}C$에서 15일간 저장 후H는 대조구인 경우 5.83kg인 반면 SE의 농도가 0.25및 0.5%에서는 각각 5.58및 5.43kg,로 나타났으며 OS의 경우 0.5%와 1.0% 농도에서 각각 5.73과 5.74 kg,이었다.

• 한국환경보건학회지
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• 제30권1호
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• pp.1-6
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• 2004

This study was performed to estimate the effects of washing of food wastes on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1 (W-1), 1:2(W-2), 1:3(W-3) and :4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5 kg:5 1, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase and the steady state in the weight reduction rate and the volume reduction rate of composts. The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73％, 0.65%, 0.57％ and 0.41％, respectively.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2017년도 제55차 동계학술대회논문집 25권1호
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• pp.123-124
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• 2017

본 논문에서는 컴퓨터 프로그래밍을 접해보지 않은 IT비전공자를 위한 5W1H 6하 원칙 개발도구를 제시하며, 이하 '5W1H 프로그래밍 모델'이라 칭한다. 이 개발도구는 육하원칙 개념을 적용하여 사용자가 프로그래밍 언어를 배워 코드를 작성할 필요 없이 '누가, 언제, 어디서, 무엇을, 어떻게'의 6하 원칙적인 행동양식으로 간단한 선택만을 통해 간단하게 프로그램 로직을 작성하여 대상 시스템을 동작시키는 네이티브 코드로 변환해줌으로서 프로그래밍 언어를 배우지 않은 사용자들도 시스템 개발을 할 수 있게 된다. 본 논문에서 제안하는 개념은 대부분에 시스템에 적용할 수 있으며 본 논문에서는 아두이노 스케치의 슈퍼루프에 적용하여 실험하였다.

• 한국환경보건학회지
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• 제31권2호
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• pp.160-164
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• 2005

This study was performed to evaluate the effects of washing food wastes before aerobic composting on temperature, pH and salinity, and the effects of washing after composting on salinity of sample mixtures. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:0(N-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and N-1 were $5\;kg:0\iota,\;5\;kg:5\iota,\;5\;kg:5\iota,\;5\;kg:5\iota\;and\;5\;kg:5\iota$, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours of forced aeration per day. The increase in the ratio of water to food wastes resulted in the increase of the maximum reaction temperature and the shortening of the high temperature reaction period. The increase in the ratio of water to food wastes also resulted in faster reaching to the lowest pH and then to the steady state of pH 9.0. The final salinities of Control, N-1, W-1, W-2 and W-3 were $1.04\%,\;0.92\%,\;0.78\%,\;0.64\%\;and\;0.53\%$, respectively. The salinities of the N-l samples which were washed by the weight ratios (water:N-l) of 1:1, 2:1 and 3:1 after composting were $0.72\%,\;0.61\%\;and\;0.51\%$, respectively. Therefore, washing food wastes before aerobic composting is more efficient method than that after aerobic composting.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2004년도 International Conference Global Environmental Problems and their Health Consequences
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• pp.207-209
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• 2004

This study was performed to estimate the effects of salinity and washing of food wastes on temperature, pH, and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5kg:5L, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73%, 0.65%, 0.57% and 0.41%, respectively.

• 대한화학회지
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• 제38권5호
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• pp.359-365
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• 1994

Hexapotassium undecahydrogen tetratungsto hexaantimonate(V) tetrahydrate 단결정의 X-선 회절 강도 데이타로부터 결정 구조를 정하였다. 결정학적 데이타는 다음과 같다. $K_6H_{12}[Sb_6W_4O_{36}]{\cdot}4H_2O$, Fw = 2360.62, tetragonal, I$4_1$/a, a = 10.799(1) $\AA$, c = 35.244(5) $\AA$, V = 4110.1(7) $\AA^3$, Z = 4, $D_x$ = 3.82 g$cm^{-3}$, $\mu(MoK\alpha)$ = 160.15 $cm^{-1}$, T = 293 K, final R = 0.0356 for 2400($F_0 > 3\sigma(F_0))$의 독립적인 회절 강도를 이용하여 최종 신뢰도 인자 R = 0.0356를 얻었다. $[H_{12}Sb_6W_4O_{36}]^{6-}$ 다중 음이온은 1개의 W원자, 2개의 Sb원자 및 9개의 산소 원자가 독립적이며 점군 $\bar4(S_4)$에 속한다. 이 다중 음이온은 열린 두 개의 Sb(3)$O_6-W(1)O_6-Sb(2)O_6-W(1)O_6-Sb(3)O_6$ 팔면체 오각 고리가 서로 직각으로 연결되어 만들어진 것이다. Sb-W, Sb-O, 및 W-O 원자간 거리의 범위는 각각 3.2304(9) - 3.2403(5) $\AA$, 1.745(8) - 2.334(6) $\AA$, 및 1.914(7) - 2.039(7) $\AA$이다.