탈지사료 및 철분투여가 Rat에 있어서 지질과산화에 미치는 영향

허린수,김영흥,도재철,최연식 한국노화학회 1991 한국노화학회지 Vol.1 No.1

神闕의 穴位 특징과 鍼灸治療에 대한 문헌 고찰

안성훈,조명수,송재수,도진우,김종성,손인철 한국전통의학연구소 2002 한국전통의학지 Vol.12 No.1

This study was designed to investigate the location of Sin-Guel(CV_(8), 神闕) through literature research. We extracted the part about the location of Sin-Guel(CV_(8), 神闕) from ancient and modern oriental medical literature which were used commonly in clinic. The results were summarized as follows; 1. The location of Sin-Guel(CV_(8), 神闕) were generally recorded DangJeJung. 2. Sin-Guel(CV_(8), 神闕) placed in middle of linea alba. 3. Treatment effect of moxibustion on Sin-Guel(CV_(8), 神闕) were recorded as diarrhea, dropsy, prolapse of the anus, stomachache, paralysis etc.. 4. Acupuncture therapy on Sin-Guel(CV_(8), 神闕) is dangerous because of inflammation, it is suggested that acupuncture therapy may be possible if acupuncture therapy do not induce inflammation on Sin-Guel(CV_(8), 神闕).

Survey on the sorbic acid concentrations in cooked meat produced from meat processing plants

Do, Jae-Cheul,Cho, Jong-Suk The Korean Society of Veterinary Service 2001 韓國家畜衛生學會誌 Vol.24 No.4

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00~1.31g/kg, average 0.44g/kg, and in ham was 0.00~1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

Distribution on the sorbic acid in cooked meat produced from meat processing plants of Gyeongbuk province

Do, Jae-Cheul,Son, Seong-Bong,Seo, Hee-Jin,Lee, Young-Mi,Kim, Mi-Sook,Cho, Min-Hee,Bae, Sung-Soo,Lee, Sung-Hae,Jyeong, Jong-Sik The Korean Society of Veterinary Service 2003 韓國家畜衛生學會誌 Vol.26 No.4

Sorbic acid and potassium sorbate are widely used food additives with high efficiancy and they are approved and recommended by FAO and WHO. Sorbic acid is one of preservatives that is mostly used in general food. Sorbic acid and potassium sorbate are used to prevent food, such as cheese, bread, beverage, and so on, from staling and molding. The world market for sorbic acid and potassium sorbate is growing and the market in Asian region is also expected to grow rapidly. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province during 2000∼2003. One thousand one hundred and thirty-five samples of cooked meat(430 spices added meats, 486 grinding cooked meats, 3 bacons, 23 jerked meats, 68 sausages, 125 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats and bacons, except on jerked meats, ham and sausage. But the concentration range of sorbic acid in jerked meat was 0.00∼1.5g/kg, average 0.37g/kg, and in sausage was 0.00∼1.31g/kg, average 0.53g/kg, and in ham was 0.00∼ 1.22g/kg, average 0.56g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

An Evaluation of Cast Stainless Steel(CF8M)Fracture Toughness Caused by Thermal Aging at 430℃

Jae Do Kwon,Jae Hyun Ihn,Joog Cheul Park,Sung Jong Choi,Yun WonPark 대한기계학회 2002 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.16 No.7

Cast stainless steel may experience embrittlement when it is exposed approximately to 300℃ for a long period. I n the present investigation, the three classes of the thermally-aged C F8M specimen were prepared using an artificially-accelerated aging method. After the specimens were held for 300, 1800 and 3600hrs. at 430℃, respectively, the specimens were quenched in water which is at room temperature. Load versus load line displacement curves and ? - R curves were obtained using the unloading compliance method. ??c values were obtained using the ASTM E 813-87 and ASTM E 813-81 methods. In addition to these methods, ??? values were obtained using the SZW (stretch zone width) method described in JSME S 001-1981. The results of the unloading compliance method are ??=543.9kJ/㎡ for virgin materials. The values of Jlc for the degraded materials at 300, 1800 and 3600hrs. are obtained 369.25kJ/㎡, 311.02kJ/㎡, 276.7kJ/ ㎡, respectively. The results obtained by the SZW method are compared with those obtained by the unloading compliance method. Both results are quite similar. Through the elastic-plastic fracture toughness test, it is found that the value of ??? is decreased with an increase of the aging time.<br/>

Survey on the sorbic acid concentrations in cooked meat produced from meat processing plants

( Jae Cheul Do ),( Jong Suk Cho ) 한국가축위생학회 2001 韓國家畜衛生學會誌 Vol.24 No.4

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative Sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00~1.31g/kg, average 0.44g/kg, and in ham was 0.00-1.31g/kg, average 0.32g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

한우 및 돼지의 혈액화학치에 관한 연구

도재철 ( Jae Cheul Do ),이창우 ( Chang Woo Lee ),손재권 ( Jae Kweon Son ),정종식 ( Jong Sik Chung ) 한국가축위생학회 1990 韓國家畜衛生學會誌 Vol.13 No.1

In order to know the range in blood chemical values and enzyme activities of korean native cattle and pigs being raised in kyongbuk province, the mean values of serum protein compositions, enzyme activities(GOT, GP, ALP), cholesterol, glucose, bilirubin, creatinine, urea nitrogen and uric acid were determined and the results obtained were as follows: 1. Mean contents of total protein, albumin, globulin and A/G ratio for the korean native male cattle were 7.28±0.86 g / dl, 3.39±0.65 g / dl, 3.83±0.92 g / dl & 0.95±0.34: for the male pigs were 7.39± 0.84 g / dl, 3.63±0.43 g / dl, 3.77±0.88 g / dl, 0.97±0.26: for the female pigs were 7.60±0.68 g / dl, 3.54±0.58 g / dl, 3.90+0.74 g / dl, 1.02±0.34. 2. Mean activities of GOT, GPT and ALP for the korean native male cattle were 48.3±11.6 U, 29.6±4.6 U, 13.7±2.8; for the male pigs were 58.6±10.6 U. 38.6±5.3 U, 24.9±9.2 U: for the female pigs were 43.9±10.8 U, 40.5±4.6 U, 13.9±3.4 U. 3. Mean contents of cholesterol, glucose and bilirubin for the korean native male cattle were 108.7±31.8 mg/dl, 88.2+26.4 mg/dl, 0.69±0.52 mg/dl: for the male pigs were 105.9±18.3 mg/dl, 102.9±22.3 mg/dl, 0.70+0.18 mg/dl: for the female pigs were 113.1±20.9 mg/dl, 103.2±23.9 mg/dl, 0.49±0.21 mg/dl. 4. Mean contents of creatinine, urea nitrogen and uric acid for the korean native male cattle were 2.86±0.69 mg / dl, 18.1 ±5.0 mg / dl, 1.38±0.66 mg / dl; for the male pigs were 2.20± 0.51 mg / dl, 18.2±4.3 mg/dl, 0.29+0.10 mg/dl; for the female pigs were 2.36+0.70 mg/dl, 20.5±5.4 mg/dl, 0.69±0.27 mg / dl.

Vitamin E 경구투여가 한우 거세비육우의 혈액 및 근육내 지질과산화 작용에 미치는 영향

도재철 ( Jae Cheul Do ),조민희 ( Min Hee Cho ),이영미 ( Young Mi Lee ),장지택 ( Jee Taek Jang ),이양수 ( Yang Soo Lee ),손재권 ( Jae Kwon Son ),송희종 ( Hee Jong Song ),정종식 ( Jong Sik Jyeong ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.22 No.3

This study was evaluated to know the effects of vitamin E(VE) on the lipid peroxidation in blood and sirloin of castrated korean indigenous beef cattle. Experimental groups were divided into VE 500 IU(A), 1,500 IU additative feeding group(B) and non-VE-treated control group(C). After oral administration to the cattle for 120 and 150 days, body weight gains, VE contents in plasma and sirloin, and thiobarbituric acid(TBA) value were examined according to the exhibition period(1-7 days) in refrigerated showcase between aging and non- aging group. The results obtained from this study were summarized as follows; 1. Body weight gain per day of control compared with VE additative feeding A and B groups were showed no significantly differences. 2. The concentrations of VE in plasma after oral administration with VE for 120 days were significantly increased(p<0.05) in A and B groups. There were higher(p<0.05) 4.22μg/mℓ in A and 6.22μg/mℓ in B group than the control(3.0μg/mℓ). And the concentrations of VE in plasma for 150 days were significantly increased(p<0.05) in VE additative feeding groups. There were higher 4.89μg/mℓ in A and 7.05μg/mℓ in B group than the control(3.15μg/mℓ). 3. The concentrations of VE in sirloin for 120 days were significantly increased(p<0.05) in A and B groups. There were higher 1.84μg/g in A group and 2.40μg/g in B group than the control(0.78μg/g). And the concentrations of VE in sirloin for 150 days were significantly increased(p<0.05) in A and B groups. There were higher l.94μg/g in A group and 2.63μg/g in B group than the control(1.00μg/g). 4. TBA values, the indicator of lipid peroxidation, in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase after oral administration with VE additative feed for 120 days were lower 0.73 in A and B groups than 0.82 in control at the third day after exhibition. In the same group, TBA values were significantly(p<0.05) lower 0.77 and 0.75 in A and B groups than 1.22 in control at the seventh day after exhibition. Equally, in the aging group, there were significantly(p<0.05) showed lower TBA values 1.05 and 0.99 in A and B groups than 1.87 in control at the seventh day after exhibition. 5. After oral administration with VE additative feed to the cattle for 150 days, TBA values in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase were significantly(p<0.05) decreased to 0.84 and 0.88 in A and B groups than 1.26 in control at the seventh day after exhibition. In the aging group, there were significantly(p<0.05) showed lower TBA values 0.95 and 0.99 in A and B groups than 1.79 in control at the seventh day after exhibition.

Caffeine 투여시 Rat의 혈액내 혈액화학성분의 변화

도재철 ( Jae Cheul Do ),박노찬 ( No Chan Park ),장성준 ( Sung Jun Jang ),조광현 ( Kwang Hyun Cho ),박인화 ( In Hwa Park ),손재권 ( Jae Kwon Son ),김수웅 ( Soo Woong Kim ) 한국가축위생학회 1997 韓國家畜衛生學會誌 Vol.20 No.3

This study was conducted to identify the effects of caffeine on the change of blood chemistry components in the serum of the rat(Sprague-Dawley, female). The experimental groups were divided into 7 groups according to the time lapsed after a single oral administration of 100mg/kg caffeine(that is control, 2, 4, 8, 24, 48 and 72 hrs lapsed group) to the rats. The concentrations of glucose, urea nitrogen, uric acid, creatinine, total protein, albumin, A/G ratio, triglyceride, total cholesterol, HDL-cholesterol, free fatty acid and phospholipid as well as the activities of alanine aminotransferase(ALT), aspartate aminotransferase(AST) and alkaline phosphatase(ALP) were measured in the serum of each experimental groups. The results obtained from this study were summarized as follows; 1. The concentrations of serum glucose were significantly higher(p<0.01) between 4 (143.0 mg/dl) and 8 hrs(138.0mg/dl) in comparison to the control(101.lmg/dl) after a single oral administration of caffeine(l00mg/kg). Whereas there were no significant differences in the concentrations of urea nitrogen, uric acid, creatinine, total protein, albumin and albumin/globulin(A/G) ratio in comparison to the control. 2. The concentrations of total cholesterol and HDL-cholesterol in serum were significantly higher (p<0.01) between 4(77.4mg/dl, total cholesterol) and 8 hrs(64.7mg/dl, HDL-cholesterol) in comparison to the control(62.8, 46.7mg/dl) after a single oral administration of caffeine (100mg/kg). On the other hand, the concentrations of triglyceride in serum were significantly lower(p<0.01) after 8 hrs(38.8mg/dl) in comparison to the control(66.5mg/dl). 3. The activities of AST in serum was significantly higher(p<0.05) from 2 hrs(149 U/L) to 8 hrs(178 U/L) in comparison to the control(112 U/L) after a single oral administration of caffeine (100mg/kg). The activities of ALT in serum were significantly higher(p<0.01) at 4(45.5 U/L), 24(49.3 U/L), 48(46.8 U/L) and 72 hrs(42.3 U/L) in comparison to the control (39.7 U/L) after a single oral administration of caffeine(l00mg/kg). On the other hand, there were no significant differences in the activities of ALP in comparison to the control.

Parathion을 경구투여(經口投與)한 Mouse의 체내(體內) Cholinesterase 활성도(活性度) 및 Glucose함량(含量) 조사(調査)

도재철 ( Jae Cheul Do ),이창우 ( Chang Woo Lee ),차우양 ( Woo Yang Cha ),손재권 ( Jae Kweon Son ),정종식 ( Jong Sik Chung ) 한국가축위생학회 1992 韓國家畜衛生學會誌 Vol.15 No.1

The insecticide p-nitropheny diethyl thiophospate is alse known by the symbol E.605 and a legion of trade names including "parathion". The insecticide is widely used in agriculture, but it is highly toxic and now clear that paration behaves like a cholinergic drug by inhibiting the enzyme cholinesterase. In order to know acute toxicity and the changes of glucose concentrations and activity according to time lapsed in female mice given orally single with the half dose to LD50 of parathion, glucose contents and cholinesterase activities in serum as well as cholinesterase activities in whole brain and spinal cord were investigated, otherwise median lethal dose (LD50) of parathion given orally against female mice was determined. The results obtained were summerized as follows; 1. LD50 value of parathion given orally to female mice was 7.lmg/kg(95% confidence limits, 3.8-13.1mg/kg). 2. The inhibition rate of cholinesterase activities in serum of parathion-administrated mice according to time lapsed were peakly decreased to 61% after 30 minutes in comparison to control group, but activities were completely recovered after 48 hours. 3. The inhibition rate of cholinesterase activities in whole brain of parathion- administrated mice according to time lapsed were peakly decreased to 49% after 2 hours in completely recovered after 24 hours. 4. The inhibition rate of cholinesterase activities in spinal cord of parathion- administrated mice according to time lapsed were peakly decreased to 57% after 2 hours in comparison to control group, but activities were completely recovered after 48 hours. 5. The changes of glucose contents in serum of parathion-administrated mice according to time lapsed and in directly after death due to parathion poisoning were no significantly difference.