• 한국의류학회지
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• 제25권8호
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• pp.1408-1419
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• 2001

The purpose of this study was to investigate the fashion trends of last three years and how the trends were imaged by the structural characteristics of the fabrics. The characteristics for 897 fabrics were analyzed from four kinds. eleven volumes of fashion trend magazines. From these magazines, three panels categorized by their frequencies as nine images such as natural, innocent, ethnic, childish, casual, classic, modern and technical, Sub-images of each image such as rustic, irregular, decorative, etc were also categorized. For the each image, fiber contents and structural characteristics of weave type, weight, density, yarn size, twist and fabric finishes were investigated in terms of frequency, range and mean, Results showed that chiffon and organza seemed to have very specific images and used to represent specifically the romantic or ethnic images; whereas voile and jersey was used to represent various images. For S/S seasons, most popular fiber type was cotton. The weave type was not the important factor to give variations in images; plan weave exclusively used irrespective of image. For the romantic, ethnic and innocent images, rather light fabrics were used. For the childish and natural, medium weights, and for the technical, modern and classic images heavy weight fabrics were used. Vaious finishes were employed to represent specific images.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2005년도 춘계학술대회 논문집
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• pp.415-418
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• 2005

In recent years, Magnesium (Mg) and its alloys have become a center of special interest in the automotive industry. Due to their high specific mechanical properties, they offer a significant weight saving potential in modem vehicle constructions. Most Mg alloys show very good machinability and processability, and even the most complicated die casting parts can be easily produced. The die casting process is a fast production method capable of a high degree of automation for which certain Mg alloys are ideally suited. Although Mg alloys are fulfilling the demands for low specific weight materials with excellent machining and casting abilities, they are still not used in die casting process to the same extent as the competing material aluminium. One of the reasons is that effects of various forming variables for die casting process is not closely examined from the viewpoint of die design. In this study, step die and flowability tests for AM60 were performed by die casting process according to various combination of casting pressure and plunger velocity. Microstructure and Victors hardness tests were examined and performed for each specimen to verify effects of forming conditions.

• 한국식품조리과학회지
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• 제19권4호
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• 방사선산업학회지
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• 제4권1호
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• pp.65-71
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• 2010

Two chitinase producing strains CHI2 and CHI4 were isolated from soybean rhizosphere soil. Both the strains belonged to Lysobacter enzymogenes as indicated by 16S rDNA sequence analysis. Though strain CHI2 and CHI4 produced extracellular chitinase, they differ in their chitinolytic activity. CHI4 produced approximately three times the higher amounts of enzyme than that of CHI2 under specified conditions. CHI2 produced $535.67U\;l^{-1}$ of chitinase after 48 h incubation with a specific activity of $3.91U\;mg^{-1}$ of protein while strain CHI4 produced $1584.13U\;l^{-1}$ of chitinase with a specific activity of $10.88U\;mg^{-1}$ protein. SDS-PAGE analysis indicated that the molecular weight of chitinase enzyme was approximately 45 kDa. A faint band with a molecular weight of 55 kDa reveals the possibility for the presence of another kind of chitin binding protein. Mutant library was developed by exposing the isolates to gamma rays at their $LD_{99}$ value (0.23 kGy). Totally, 11 mutants of CHI2 and CHI4 are reported to have enhanced chitinase activity. Several leaky mutant clones with decreased enzyme activity and a defective mutant (CHI2-M16) with complete loss of chitinase activity were also identified. CHI4-M18, CHI4-M8 and CHI4-M29 showed 78.8, 41.5, and 31.9% increased chitinase activity over wild type CHI4.

• 한국육종학회지
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• 제40권1호
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• pp.8-14
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• 2008

A complete diallel cross was performed to determine the inheritance of allelopathic potential and combining ability of six rice germplasm that showed different level of allelopathic potential against barnyardgrass. Parents and F1 of 30 crosses were assessed for allelophatic potential in field condition. Barnyardgrass (Echinochloa crus-galli (L.) Beauv. var. frumentaceae) was used for rice allelopathic potential indicator which was observed in height and shoot dry weight, then suppression percentage were calculated by comparing to barnyardgrass grown in control plot (no rice). It was found that general combining ability showed no significant effect, whereas specific combining ability and reciprocal effect were significant. Variance analysis confirmed that genetic control of allelopathic potential in rice against barnyardgrass was mostly directed by dominance gene effect. The dominant genes were associated with high allelopathic potential and recessive genes were associated with low allelopathic potential. Heritability in broad sense for barnyardgrass dry weight suppression was around 41%; whereas for barnyardgrass height suppression was 51%. However, heritability in narrow sense was very low. The finding suggests that accumulation of genes associated with allelopathic potential would be a strategy to develop promising varieties in reference with the specific combining ability of cross combinations.

• 한국지하수토양환경학회지:지하수토양환경
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• 제26권5호
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• pp.1-8
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• 2021

A series of pot experiments were conducted to quantitatively estimate inhibitory effects of reclaimed soil on the growth of Lentil (Lens culinaris) with two soils remediated by land farming (DDC) and low temperature thermal desorption(YJ), respectively. After cultivation in a growth chamber for 8 days, plants were harvested for the analysis of 8 indices including chlorophyll-a and carotenoid in leaves, shoot fresh weight, root dry weight, root length, number of later roots, specific root length (SRL) as well as germination rate in comparison to control experiment conducted on nursery soil. Root length was estimated by SmartRoot program from the digital images of the roots. The results showed germination rate on YJ and DDC soil decreased 29 and 71%, respectively. In comparison to the control, the averaged value of the 8 indices for YJ and DDC soil showed overall growth inhibition was 48 and 68%, respectively. When the same experiment was conducted with 25% (W/W) vermiculate amended soil, plant growth on each soil was comparable to that of the control. The results implies reclaimed soils requires additional processes and/or amendments to reuse for plant growth.

• 한방비만학회지
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• 제20권2호
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• pp.131-137
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• 2020

Objectives: Korean Medicine Doctors (KMDs) have treated patients with obesity using a holistic approach with a multicomponent approach on counseling. However, there is currently no data regarding KMDs' counseling practices for weight loss. We conducted a retrospective chart review to better understand the Korean medicine counseling practice for weight loss. Methods: Twenty-one KMDs were involved in this project as practitioners. The contents of counseling were categorized based on patterns according to the counseling manual for the standardized management of obesity in Korean Medicine. Results: The counseling was conducted based on the theory of Korean medicine and the contents of counseling were different from patterns. However, the quality of the counseling were different from each KMD, and the counseling were focused on evaluating patient conditions and not on providing specific recommendations for lifestyle changes. Conclusions: Therefore, specific guidance of counseling for healthier lifestyle and dietary habits, and the training of the standardized manual training are needed.

• Molecules and Cells
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• 제45권4호
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• pp.169-176
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• 2022

A primary cilium, a hair-like protrusion of the plasma membrane, is a pivotal organelle for sensing external environmental signals and transducing intracellular signaling. An interesting linkage between cilia and obesity has been revealed by studies of the human genetic ciliopathies Bardet-Biedl syndrome and Alström syndrome, in which obesity is a principal manifestation. Mouse models of cell type-specific cilia dysgenesis have subsequently demonstrated that ciliary defects restricted to specific hypothalamic neurons are sufficient to induce obesity and hyperphagia. A potential mechanism underlying hypothalamic neuron cilia-related obesity is impaired ciliary localization of G protein-coupled receptors involved in the regulation of appetite and energy metabolism. A well-studied example of this is melanocortin 4 receptor (MC4R), mutations in which are the most common cause of human monogenic obesity. In the paraventricular hypothalamus neurons, a blockade of ciliary trafficking of MC4R as well as its downstream ciliary signaling leads to hyperphagia and weight gain. Another potential mechanism is reduced leptin signaling in hypothalamic neurons with defective cilia. Leptin receptors traffic to the periciliary area upon leptin stimulation. Moreover, defects in cilia formation hamper leptin signaling and actions in both developing and differentiated hypothalamic neurons. The list of obesity-linked ciliary proteins is expending and this supports a tight association between cilia and obesity. This article provides a brief review on the mechanism of how ciliary defects in hypothalamic neurons facilitate obesity.

• 한국습지학회지
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• 제15권2호
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• pp.171-177
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• 2013

한반도의 참나무 중 하천변 잠재자연식생인 졸참나무와 갈참나무를 대상으로 지구온난화의 핵심 요소인 $CO_2$농도와 온도를 상승시킬 때 잎의 형태학적 반응이 어떻게 일어나는지 알아보고자 유리온실 내에서 대기 중의 $CO_2$농도를 그대로 반영한 대조구와 이보다 $CO_2$농도는 약 1.6배와 온도는 $2.2^{\circ}C$상승시킨 온난화처리구에서 실험하여 관찰하였다. 그 결과, 졸참나무와 갈참나무는 $CO_2$농도와 온도의 상승으로 인하여 잎폭 길이, 잎몸 무게 그리고 엽면적이 증가하고 잎 수와 비엽면적은 감소하는 경향을 나타냈다. 졸참나무는 잎폭 길이, 잎몸 길이, 잎몸 무게, 잎 수, 엽면적 그리고 비엽면적 모두 대조구와 온난화처리구 간에 차이가 없었다. 그러나 갈참나무는 잎폭 길이와 잎몸 무게의 증가, 비엽면적의 감소가 뚜렷하였다. 이상의 잎의 형태학적 반응으로 볼 때, 갈참나무는 $CO_2$농도와 온도에 대하여 졸참나무 보다 민감하게 반응한다는 것을 알 수 있다. 주성분분석 결과, 두 종은 요인 1과 2에 의해 대조구와 온난화처리구에서 배열에 차이가 있었고, 온난화처리에 대한 변화는 졸참나무보다 갈참나무에서 명확히 구별되었다.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1430-1437
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• 2009

다시마를 Vibrio sp.로 분해하여 제조한 SCD로 기능성 빵을 만들기 위하여 mixture design을 이용한 원료의 최적 배합 비율을 구하였다. 다시마 SCD 빵의 max weight, strength, hardness 및 비용적의 값은 밀가루와 물의 첨가량이 증가할수록 감소하는 반면, SCD의 첨가량이 증가할수록 증가하였다. 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 발효팽창력의 값은 증가하였다. 밀가루의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 SCD 빵의 L(명도) 값과 b(황색도) 값은 증가하였으며, 밀가루와 물의 첨가량이 증가할수록 SCD의 첨가량이 감소할수록 다시마 SCD 빵의 a(적색도) 값은 감소하였다. ANOVA 분석에 의한 다시마 SCD 빵의 max weight, strength, hardness, 비용적, 색도 b(황색도) 값 및 수분흡착력은 linear model이 결정되었으며, distance, 발효팽창력, 색도 L(명도) 및 a(적색도) 값은 nonlinear model(quadratic model)이 선정되었다. Constraint coefficient 값의 분석 결과 SCD는 SCD 빵의 texture에 가장 큰 영향을 주었으며, 물은 발효팽창력, 비용적 및 수분흡착력에 가장 큰 영향을 미쳤다. 또한 밀가루는 SCD 빵의 색도에 가장 큰 영향을 미쳤다. Distance에서는 flour-SCD 및 water-SCD 상호작용이 있었으며, 발효팽창력에서는 flour-SCD 상호작용이 있었다. 또한 SCD 빵 색도의 L(명도)에서는 flour-SCD의 상호작용이 나타났으며, a (적색도)에서는 flour-SCD 및 water-SCD 상호작용이 있었다. Mixture(modified distance) design에 의해 결정된 다시마 SCD 빵의 밀가루, 물 및 SCD의 최적 배합비율은 각각 48.25, 30.89 및 3.86%이었다. 관능검사 결과 전해수로 처리한 SCD 빵은 시중제품보다 모든 면에서 품질이 낮았으나, 전해수 처리 SCD 빵은 대조구(전해수 미처리)보다 월등히 높은 점수를 받아 전해수로 처리된 SCD 빵의 맛, 조직감 및 향을 개선한다면 SCD의 산업화가 가능할거라 판단된다.