• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회A
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• pp.1433-1436
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• 2008

Flagellate bacteria such as Escherichia coli or Serratia marcescens possess a remarkable motility system based on a reversible rotary motor. We have employed S. marcescens as microactuators in low Reynolds number fluidic environments to move a larger engineering element around. Microstructures fabricated using conventional microfabrication techniques are blotted on the swarm plate, which leaves a bacterial monolayer on the surface of the microstructure. We have investigated microstructures powered by bacteria to determine how cell orientation on the microstructure surface relates to the swarming patterns as well as how the orientation is affected by the blotting process. This study will help to refine directional control of bacterial transporters by exploiting bacterial sensory mechanisms.

• 한국식품과학회지
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• 제1권1호
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• pp.62-64
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• 1969

The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chunju area. Six of these were local varieties and the others were varieties imported from the United States of America. Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color. Frozen products were prepared by a general method adding sugar to $28^{\circ}\;Brix$. Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color. Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

• International Journal of Precision Engineering and Manufacturing
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• 제4권4호
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• pp.57-63
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• 2003

Machining information such as form accuracy and surface roughness is an important factor for manufacturing precise parts. To this regard, OMM (On the Machine Measurement) has been researched for last several decades to alternate CMM (Coordinate Measurement Machine) process. In this research, the OMM system with a laser displacement sensor was developed for measuring form accuracy and surface roughness of the machined workpiece on the machine tool. The surface roughness was estimated comparing the sensory signal with the reference data measured from master specimen. Also, form accuracy was determined from the moving averaged raw data. In addition, the geometric error map constructed beforehand using the geometric errors of the machine tool was used to compensate the obtained form accuracy. The overall performance was compared with CMM result, and verified the feasibility of the measurement system.

• Annals of Clinical Neurophysiology
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• 제5권1호
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• pp.11-15
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• 2003

Backgrounds: Kennedy disease is a X-linked recessive disease characterized by bulbar symptoms, proximal muscle weakness, and gynecomastia. Methods: We analyzed clinical symptoms and performed electrodiagnostic studies on 6 patients. Results: We found following features: 1) proximal muscle weakness 2) bulbar symptoms, as dysarthria, facial and tongue atrophy 3) hyporeflexia or areflexia 4) fasciculations, predominantly on face, and proximal upper extremities 5) decreased sensory nerve action potentials(SNAPs) 6) chronic neurogenic changes in needle EMG. Conclusions: Kennedy disease is characterized by degenerative process of anterior horn cell and dorsal root ganglion without upper motor neuron dysfunction. Increased triple nucleotide CAG repeats(>38) in androgen receptor gene of Xp21 will confirm early stage of this disease.

• 한국식품영양과학회지
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• 제28권2호
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• pp.396-402
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• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• 한국지역사회생활과학회지
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• 제20권4호
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• pp.493-502
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• 2009

The purpose of this study was to investigate the properties of baguettes containing buckwheat flour. Physical properties of the bread flour mixed with buckwheat flour were tested by rapid visco analyzer(RVA), farinogram, and alveogram. Water activity of baguettes were measured and their properties were tested by rheometer. As the amount of buckwheat flour increased the peak viscosity and the holding strength were decreased, but the set back value was increased. Therefore, buckwheat flour prevented the gelatinization process. As the amount of buckwheat flour increased, the consistency and water absorption were increased, but development and stability were lower than the control. The bread flour containing high amount of buckwheat flour resulted in less breakdown and low farinogram quality number. As the amount of buckwheat flour was increased, Pmax, L, G, and W values were decreased on alveogram. The water activity and the springness of all samples were decreased during the storage, but the hardness was increased, especially after two days of storage. The sensory properties of baguette containing 10% buckwheat flour had the best scores.

• 미생물학회지
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• 제7권2호
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제6권4호
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• pp.293-298
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• 2006

In this paper, a sensor fusion based robot navigation method for the autonomous control of a miniature human interaction robot is presented. The method of navigation blends the optimality of the Fuzzy Neural Network(FNN) based control algorithm with the capabilities in expressing knowledge and learning of the networked Intelligent Robotic Space(IRS). States of robot and IR space, for examples, the distance between the mobile robot and obstacles and the velocity of mobile robot, are used as the inputs of fuzzy logic controller. The navigation strategy is based on the combination of fuzzy rules tuned for both goal-approach and obstacle-avoidance. To identify the environments, a sensor fusion technique is introduced, where the sensory data of ultrasonic sensors and a vision sensor are fused into the identification process. Preliminary experiment and results are shown to demonstrate the merit of the introduced navigation control algorithm.

• Molecules and Cells
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• 제45권12호
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• pp.877-882
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• 2022

Taste sensation is the process of converting chemical identities in food into a neural code of the brain. Taste information is initially formed in the taste buds on the tongue, travels through the afferent gustatory nerves to the sensory ganglion neurons, and finally reaches the multiple taste centers of the brain. In the taste field, optical tools to observe cellularlevel functions play a pivotal role in understanding how taste information is processed along a pathway. In this review, we introduce recent advances in the optical tools used to study the taste transduction pathways.

• 한국수산과학회지
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• 제34권2호
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• pp.119-124
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• 2001

창란젓갈의 조미공정에서 효율적인 수분조정과 물엿에 의한 맛의 이질감을 해결하기 위하여 물엿을 먼저 첨가하여 교반당장을 한 후 부재료를 첨가하는 방법으로 조미공정을 개선하였으며 그 최적화 방안에 대하여 시험하였다. 물엿을 첨가하여 당장을 할 경우 첨가농도 $20\%$, 처리온도 $20^{\circ}C$, 교반속도 10rpm으로 4시간 교반하는 것이 최적인 것으로 판단되었다. 이러한 조건으로 당장을 할 경우 4시간만에 당농도가 평형에 도달하여 기존의 정치당장에서 6시간 이상 소요되는 것에 비하여 당장시간을 2시간 이상 단축할 수 있었다. 한편 개선된 창란젓갈 신제조 기법과 재래식제조 방법의 각 제조공정별 제품의 이화학적 및 미생물학적 품질평가 결과, 공정전반에 걸쳐 염도나 pH, VBN값, 조지방, 조단백 등의 성분들에 대하여는 두 방법이 유의적인 차이를 나타내지 않았으나, $A_{w}$와 수분함량에 대해서는 뚜렷한 차이를 나타내었는데 재래식 제조법에 의한 완제품의 $A_{w}$가 0.90인데 비해 공정을 개선한 경우 완제품의 $A_{w}$는 0.82로 감소되었다. 뿐만 아니라 각 제품을 대상으로 관능검사를 실시한 결과 개선된 공정을 이용하여 제조한 제품이 일반 소비자에게 (부산 지역의 40대 이상을 제외하고는) 종합적인 수용도가 높았으며 연령이 낮을수록 관능평가의 결과가 좋은 것으로 나타났다.