• 한국진공학회:학술대회논문집
• /
• 한국진공학회 2015년도 제49회 하계 정기학술대회 초록집
• /
• pp.167.1-167.1
• /
• 2015

We investigate the degradation pattern of Black phosphorus (BP) field effect transistor (FETs) was investigated by using an mechanically exfoliated BP that react O2 and water vapor in ambient condition, degradation. The BP FETs was electrically measured every 20 minutes (1cycle) in the air, the total cycle is 100. We show electrical changes with Mobility, On/off ratio, Current and a significant positive shift in the threshold voltage. We extracted the current level at Vgs-Vth = 0, -10, -20 and fitting with Swiss-cheese model. This model suggested that Swiss-cheese model is well fitted with degradation pattern of BP FETs.

• Preventive Nutrition and Food Science
• /
• 제2권4호
• /
• pp.310-315
• /
• 1997

Wild propionibacteria isolated from different commercial swiss cheese samples were tested for antimicrobial activities. In initial screening, six of these Propionibacterium isolates showed antagonistic activity against 10 selected indicator organisms by the deferred method. In next, only two Propionibacterium strains JW6 and JW14 showed antibacterial activity in the cell-free supernatants by the modified well diffusion method. Propionibacterium strains JW6 and JW14 were finally identified as bacteriocin producers which exhibited a bactericidal effect against closely related species. The antimicrobial substances were proteins, since their activities were completely destroyed following several degradative enzyme treatments. The bacteriocins showed a narrow inhibitory spectrum of activity against two propionibacteria and two bacilli of strains tested in this study.

• 전기학회논문지
• /
• 제67권12호
• /
• pp.1711-1716
• /
• 2018

Unlike conventional transmission and distribution lines, catenary system for operating electric railway vehicles are composed of multi-conductor groups (feeder line, contact wire, messenger wire, protection wire) and are used for railway employees, public or passengers in the station yards. Electric shock hazards are exposed and electric shocks such as death or serious injury are occurring in electric railway vehicles, railway high-voltage distribution lines, and catenary system. In order to analyze the types of electric shock accidents on railway by systematic approach method, we modeled 'unsafe behavior classification' method using swiss cheese model. Based on this method, we derived the type of electric shock accidents about railway accidents during the last 5 years by analyzing the frequency of occurrence of human errors and unsafe acts, laws and regulations related to violations, and so on.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2000년도 춘계학술발표대회
• /
• pp.558-561
• /
• 2000

Strain JW3 was isolated from commercial Swiss cheese products and identified as a bacteriocin producer. Lactococcus lactis JW3 showed a broad spectrum of activity against most of the non-pathogenic and pathogenic microorganisms tested by the modified deferred method. Lacticin JW3 also showed a relatively broad spectrum of activity against non-pathogenic and pathogenic microorganisms as assessed using the spot-on-lawn method. It demonstrated a typical bactericidal mode of inhibition against Leuconostoc mesenteroides KCCM 11324.

• Journal of Dairy Science and Biotechnology
• /
• 제26권2호
• /
• pp.39-43
• /
• 2008

EMC는 치즈와 유사한 효소작용은 거치게 되지만 치즈에 비하여 더 많은 효소작용에 의하여 더욱 강력한 풍미를 생산하게 된다. 이러한 우수한 EMC의 개발을 위하여 적합한 효소를 찾아내는 것은 중요한 과제이다. 심지어 동일한 PGE도 송아지의 것이 어린 염소나 어린 양의 것에 비하여 더 부드러운 맛을 생산할 수 있다. 특히 체다치즈의 풍미를 위하여는 미생물효소보다 동물성 esterase나 peptides가 유리한 것으로 알려지고 있으며, 체다치즈나 스위스치즈의 경우 비단 백태 질소화합물의 양도 EMC가 치즈에 비하여 3배 가까이 많았다. 체다 EMC의 성분 비율에서도 유리지방산에는 butyric acid, myristic acid, palmitic acid와 oleic acid가 많았고, 유리 아미노산에는 glutamic acid, valine, leucine과 lysine이 많은 것으로 나타났다.

• Preventive Nutrition and Food Science
• /
• 제7권3호
• /
• pp.299-304
• /
• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• 한국진공학회:학술대회논문집
• /
• 한국진공학회 2015년도 제49회 하계 정기학술대회 초록집
• /
• pp.120.1-120.1
• /
• 2015

We investigate the degradation pattern of Black phosphorus (BP) field effect transistor (FETs) investigated by using an mechanically exfoliated BP that react O2 and water vapor in ambient condition, degradation. The BP FETs was electrically measured every 20 minutes (1cycle) in the air, the total cycle is 100. We show electrical changes with Mobility, On/off ratio, Current and a significant positive shift in the threshold voltage. We extracted the current level at Vgs-Vth = 0, -10, -20 and fitting with Swiss-cheese model. This model suggested that Swiss-cheese model is well fitted with degradation pattern of BP FETs.

• 한국생물공학회:학술대회논문집
• /
• 한국생물공학회 2000년도 춘계학술발표대회
• /
• pp.554-557
• /
• 2000

Strain JV3 was isolated from commercial Swiss cheese products and identified as a bacteriocin producer, which has bactericidal activity against Leuconostoc mesenteroides KCCM 11324. Strain JW3 was identified tentatively as Lactococcus lactis by the API test. The activity of lacticin JW3, named tentatively as the bacteriocin produced by Lactococcus lactis JW3, was detected during the mid-log growth phase, and reached a maximum during the early stationary phase, and decreased after the late stationary phase. Its antimicrobial activity on sensitive indicator cells was completely disappeared by protease IV. The inhibitory activities of lacticin JW3 were detected during treatments of up to $121\'^{circ}C$ for 15 min. Lacticin JW3 was very stable over a pH range of 2.0 to 9.0 The apparent molecular mass of lacticin JW3 was estimated to be in the region of 3-3.5kDa, which was determined by the direct detection of bactericidal activity after SDS-PAGE.

• 한국가스학회지
• /
• 제26권3호
• /
• pp.1-9
• /
• 2022

화학공장에서 발생하는 사고의 발생원인은 다양하지만, 전 세계적으로 발생되는 산업재해의 96%는 근로자의 불안전행동에 의해 발생된다. 국제노동기구(International Labour Organization, ILO)에서는 근로자의 불안전행동에 의한 사고의 위험성을 경고하기 위하여 산업현장에서 다발적으로 발생하는 근로자의 불안전 행동을 20개의 요소로 구분하여 발표한 바 있으며, 산업재해 예방을 위해서는 근로자의 불안전행동을 제어하여야 한다고 강조하고 있다. 본 연구에서는 근로자의 불안전행동을 관리할 수 있는 방법을 알아보기 위하여 국내사업장의 사고조사 이력 정보를 토대로 현장에서 다발적으로 발생하는 주요 불안전행동 유형을 분석 하였다. 주요 불안전행동 분석 결과를 기반으로 Swiss Cheese Model을 이용하여 불안전 행동을 유발하는 근본원인을 분석하였으며, 각 근본원인별 관리방법을 제안하였다.

• 한국식생활문화학회지
• /
• 제36권2호
• /
• pp.158-167
• /
• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.