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정운시 인간교육연구원 1994 人間敎育硏究 Vol.1 No.-
원주 북원국민학교 교장 정 운 시 입니다. 저희 학교는 1985년 3월에 개교한 30학급 규모의 신설학교로, 개교 당시에는 허허 벌판에 학교 건물만 덩그렇게 세워놓고 개교하여 교육환경이 나약하기 비할 데 없었던 학교였으나, 지금은 학부모와 선생님 그리고 경영자가 혼연일체가 되어 교육환경개선에 노력한 결과, 이제는 주위의 모든 사람들이 찾고 싶어하고, 가서 배워보고 싶은 학교, 또 외지에서 어린이들을 입학시키려고 생활근거지를 옮겨가면서까지 입학시키고 싶어 하는 학교가 되었습니다. 이러한 학교로 만들기까지에는 피나는 노력과 살을 깎는 아픔을 경험하면서, 오늘에 이르게 된 사례를 장학어머니회 활동을 중심으로 말씀드리겠습니다. 저는, 본교가 개교한 이래 6년째 되던 1989년 9월 1일에 2대 교장으로 부임하였습니다. 부임하여 주위환경을 살펴보니 학교건물만 깨끗하게 세워졌을 뿐 어린이 교육을 위한 내·외부의 시설은 전혀없는 상태였습니다. 취임 후 첫째 목표를 "교육환경 개선"에 두고, 이를 실천하기 위한 방법을 생각하기에 이르렀습니다. 그 첫째 방법으로 90% 이상이 아파트 촌의 학부모이며, 교육에 대한 열의가 매우 높을 뿐만 아니라, 어린이 교육을 위하여 매우 많은 비용을 학원이나 개인지도를 받는 데 소비하고 있으면서도 실제로 어린이를 위한 학교에는 별로 많은 투자를 하지 않고 있음을 깨닫게 되었고, 학교와 학부모들 사이에 교육 발전을 위한 별다른 대화의 장을 마련되어 있지 않음을 깨닫게 되었습니다. 이에 학부모를 위한 협동체와 학교와의 대화의 장을 마련하기 위하여 새로운 기구의 협동체를 구성하게 되었습니다.
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조사료와 Flaxseed oil 급여가 Friesian-Holstein 육우의 증체량과 분변 내 미생물 특성에 미치는 영향
정인애,정운시,전정태 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2016 동물자원연구 Vol.27 No.1
This study was conducted to evaluate the effects of grass and flaxseed oil on weight gain, fecal pH, microflora and acid resistance of fecal E. coli. in Friesian-Holsteins. Fifteen Holsteins were fed either conventional diet (C, n=5), grass (40%) and concentrate supplemented with flaxseed oil (60%) (T1, n=5) or grass only (T2, n=5) for 141 days, and T1 and T2 groups were grazed on pasture except feeding time. Grabbing fecal samples and measuring body weight were carried out at test day 1, 60, 120, 141. To evaluate acid sensitivity of fecal E. coli, feces were incubated in pH 2.0 anaerobic solution during 1 h at room temperature and measured survival rate. In terms of diets, C group had the highest n-6:n-3 ratio with 21.93, followed by T1 group (0.92) and T2 group (0.51). C and T1 group had higher final weight, total gain weight and average daily gain than T2 animals (p<0.05). The fecal pH of C group was maintained much lower than T1 and T2 group since day 120 (p<0.05). Total anaerobe in feces of C group were higher than the other groups since day 120 (p<0.05), but coliform bacteria were not significantly different among groups. Yeast and mold in feces of C group were significantly higher than the other groups from day 60 to day 141 (p<0.05), which is considered to be relevant to yeast in the diets. After feces were incubated at strong acid, more fecal E. coli of C group (34.09%) survived than those of T1 group (3.79%) and T2 group (1.02%) (p<0.05). From those results, it was considered that feeding grass and flaxseed oil to Holsteins enables to change fecal microflora, increase acid sensitivity of fecal E. coli and contribute to stay healthy for animals. It would be necessary to develop various grass feed diets and their applications for producing healthy and high quality meat products.
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Dicky Tri Utama,이성규,백기호,정운시,정인애,전정태,이성기 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.3
Objective: Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. Methods: The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 were vacuum-packed and subjected to pressurization at 200, 400, and 600 MPa for 180 s at 15°C±2°C; the samples were then stored for 9 days at 4°C±1°C and compared with control (0.1 MPa). Results: HPP increased meat pH by 0.1 to 0.2 units and the tenderness of cooked DFD beef significantly with no significant effects on meat texture profile. The stability of meat pH was well maintained during refrigerated storage under vacuum. No clear effects were found on the activity of catalase and superoxide dismutase, however, glutathione peroxidase activity was significantly reduced by high pressure. HPP and storage time resulted in aroma changes and the increasing amount of malondialdehyde and metmyoglobin relative composition. Conclusion: Although the increasing amount of malondialdehyde content, metmyoglobin formation and aroma changes in HPP-treated samples could not be avoided, HPP at 200 MPa increased L* and a* values with less discoloration and oxidative deterioration during storage.
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초고압 살균처리에 의한 Grass-Fed 우유의 품질특성
임찬묵,주태우,홍성현,박선영,박준홍,전가영,정운시,전정태,김거유,주진우 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2015 동물자원연구 Vol.26 No.1
This study was conducted to evaluate the effect on quality characteristics of grass-fed cow’s milk (GM) and conventional feed-fed cow’s milk (CM) with various conditions of non-thermal high-pressure processing (HPP) sterilization process. The sterilized GM and CM stored at 5℃ and 10℃ for 14 days and their quality characteristics during storage was evaluated. The pH and titratable acidity changes of HPP sterilized milk were maintained acceptable level 6.7-6.8, 0.14-0.16%, respectively. HPP sterilization was efficient in the reduction of total bacterial population to decrease the level of 4-7 Log CFU/ml compare to those of unsterilized control milk, and coliform bacteria was not detected in the HPP sterilized milk. Non-thermal HPP sterilization processing was not affected milk fatty acid composition compare to those of low temperature long time process (LTLT) sterilized milk. GM has lower ratio of n-3:n-6 unsaturated fatty acid level than those of CM. In the sensory evaluation of GM and commercial milk products, overall consumer acceptance of HPP sterilized GM was higher than CM and LTLT commercial product. In conclusion, the effects of HPP was comparable with conventional LTLT sterilization process to control undesirable microorganism in the milk products with minumal nutritional and chemical changes.
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고압처리 원유로 제조한 발효유의 저장 중 유산균 수 변화와 이화학적 특성
안성일(Sung-Il Ahn),정인애(In-Ae Chung),정운시(Woon-Si Chung),주진우(Jin-Woo Jhoo),김거유(Gur-Yoo Kim),전정태(Jung-Tae Jeon) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.6
본 연구에서는 고압처리(high pressure processing) 한 원유를 이용하여 발효유를 제조하고, 발효특성 및 저장 기간 물리 화학적 특성의 변화를 살펴보았다. 고압처리 한 원유를 이용하여 발효유 제조 시 발효 초반에 유산균이 급격히 증식됨을 확인하였으나, 발효 완료 후 총 유산균 수는 대조군과 크게 차이가 나지 않았다. 저장 기간 중 실험군과 대조군 모두 유산균 수가 서서히 감소하는 경향을 나타내었다. 또한 산도 및 pH는 각 군 모두 정상적인 발효유의 범위를 나타내었다. 각 군의 점도를 대조해 본 결과 대조군이 실험군보다 점도가 높게 나타났으나, syneresis는 450 MPa 처리군이 대조군보다 유의적으로 적게 발생한 것으로 나타났다(P<0.05). 따라서 적절한 압력을 이용한 원유의 고압처리는 발효유의 물성을 개선하는 데 효과가 있다고 할 수 있으며, 이 분야에 관한 연구가 좀 더 이루어져야 할 필요가 있다. This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at 80°C for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2∼4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.
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