• Microbiology and Biotechnology Letters
• /
• v.44 no.3
• /
• pp.333-340
• /
• 2016

An alkaline protease was purified and characterized from an alkalophilic microorganism, Bacillus sp. DK1122, isolated from soil in central Korea. The optimum temperature and pH for the growth of the producer strain were 40℃ and pH 9.0, respectively. The protease was produced aerobically at 40℃ after 24 h incubation in modified Horikoshi I medium (pH 9.0) containing 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, and 3% (w/v) NaCl. The alkaline protease was purified by 70% ammonium sulfate precipitation of the culture supernatant of Bacillus sp. DK1122, followed by CM-Sepharose chromatography. The molecular weight of the enzyme was estimated to be 27 kDa on the basis of SDS-PAGE. The optimum temperature and pH for the protease activity were 60℃ and pH 9.0, respectively. Addition of CaCl₂ increased the thermal stability of the purified protease, where 90% of protease activity was retained at 60℃ for up to 3 h. Consequently, it is expected that the alkaline protease from this study, exhibiting stability at pH 7–9 and 60℃, may be promising for application in the food and detergent industries.

• The Research Journal of the Costume Culture
• /
• v.7 no.6
• /
• pp.140-158
• /
• 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
• /
• v.29 no.5
• /
• pp.485-488
• /
• 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.

• Journal of the Korean Chemical Society
• /
• v.31 no.1
• /
• pp.118-120
• /
• 1987

• Applied Biological Chemistry
• /
• v.40 no.5
• /
• pp.422-426
• /
• 1997

The effect of sucrose fatty acid ester(SE,{\;}$0{\sim}5%,{\;}w/w)$ and oligosaccharide(OS,{\;}$0{\sim}1.0%,{\;}w/w)$ additions on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery (b/a) of cooked rice stored at $20^{\circ}C$ were studied. The H of stored cooked rice decreased with increasing storage time. The addtion of SE and OS showed lower H value than control throughout the storage period up to 12hrs and after 8hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10hrs of storage at $20^{\circ}C$. The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at $4^{\circ}C$, the addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of OS.

• Journal of Environmental Health Sciences
• /
• v.30 no.1
• /
• pp.1-6
• /
• 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.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2017.01a
• /
• pp.123-124
• /
• 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.

• Journal of Environmental Health Sciences
• /
• v.31 no.2 s.83
• /
• pp.160-164
• /
• 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.

• Proceedings of the Korean Environmental Health Society Conference
• /
• 2004.06a
• /
• pp.207-209
• /
• 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.

• Journal of the Korean Chemical Society
• /
• v.38 no.5
• /
• pp.359-365
• /
• 1994

The crystal stucture of hexapotassium undecahydrogen tetratungsto hexaantimonate(V) tetrahydrate has been determined from single crystal X-ray diffraction data. Crystal data are as follows: $K_6H_{12}[Sb_6W_4O_{36}]{\cdot}4H_2O$, 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($F_0 > 3\sigma(F_0))$ independent reflections. The $[H_{12}Sb_6W_4O_{36}]^{-6}$ polyanion independently consists of one tungsten, two antimony, and nine oxygen atoms and belongs to the $\bar4(S_4)$ point group. This polyanion is formed by two open octahedra five membered ring of Sb(3)$O_6-W(1)O_6-Sb(2)O_6-W(1)O_6-Sb(3)O_6$ which is connected at right angle. The Sb-W, Sb-O, and W-O bond distances range from 3.2304(9) to 3.2403(5) $\AA$, 1.745(8) to 2.334(6) $\AA$, and 1.914(7) to 2.039(7) $\AA$, respectively.