산수유 및 차류식이가 흰쥐의 간기능과 혈액상에 미치는 영향

주현규,장대자 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.3

This study was conducted to develop the Korean traditional tea and investigate the effects of Shan-shu-yu, Gugiga, Ginseng, Younggi and coffee on the hematology of rat. Gugiga, Shan-shu-yu, Younggi and Ginseng tea were adimistrated 3g/day/rat with feeding, respectively. Coffee was adminstrated 1.8g/day/rat. The mixing ratio of mixed tea were 1:1 (w/w). According to the feeding days (10, 20, 30), enzyme activities and chemical components in serum and change in whole blood were determined. 1. The activities of s-GOT and s-GPT of rat administrated Shan-shu-yu, Young-gi, Gugiga, Ginseng and their mixed tea were increased at the normal ranges, and coffee and it's mixed tea were significantly increased other, group (p<0.05). 2. In coffee and it's mixture groups, the content of s-glucose and s-cholesterol were remarkably increased (p<0.05), but in others (except coffee additive group) were decreased than coffee and it's mixture groups. 3. In all groups (except coffee additive groups), the range of WBC, RBC, Ht and Hb was 7.30-8.00 (×10³/㎣), 8.18-9.00 (×10^6/㎣), 50-60 (%) and 16.10-17.40 (g/㎗, respectively and in strict coffee group, the level of WBC, RBC, Ht and Hb was 8.90±0.40, 8.10±0.37, 49±0.38 and 14.90±0.44 (p<0.05), respectively.

醱酵왕겨飼料가 병아리의 發育에 미치는 影響

朱鉉圭 建國大學校附設 農業資源開發硏究所 1977 論文集 Vol.3 No.-

韓國特許 第275號에 依하여 製造한 발효왕겨사료에 關한 飼養價식實驗은 다음과 같다. 各試驗群은 育雛用飼料에 발효왕겨사료를 配合한 群(5%, 10%, 30%, 50%)과 밀기울대신 代替한 群(3%, 5%, 10%, 20%)으로 나누어 初生雛(한협603) 480首에 8週間 飼育하고 增體量, 飼料攝取量, 飼料要求率, 生存率, 經濟性 等을 調査한 結果는 다음과 같다. ① 왕겨발효사료의 配合 및 代替量이 減少되고 飼料攝取量은 增加하였다. ② 밀기울의 3%, 5%, 10% 代替區는 對照區보다 增體量이 많았다. ③ 飼料攝取量은 시험사료配合群보다 밀기울 代替群이 많았다. ④ 飼料要求率은 3%(T₁), 5%(T₂)區가 對照區보다 良好하였고 그 外의 處理區는 왕겨발효사료의 增加順으로 많았다. ⑤ 生存率은 99.74%로 시험사료에서도 無關하였다. ⑥ 經濟性으로보아 3∼5%의 밀기울 代替群은 對照區보다 組所得 19.2∼19.8%가 增加하였다. For the feeding experiments of fermented rice-hull feeds prepared by Korean patent No.275,the feeding group were divided into two group of the standard and treating group. The feeds of standard group were prepared by mixing the fermented rice-hull of 5%(s₁),10%(s₂), 20%(s₃),30%(s₄), and 50%(??)to the chicken fodders made by Kon-kuk feeds Co., The feeds of the treating group were prepared by mixing the rice-hull of 3%(T₁),5%(T₂), 10%(T₃) and 20%(T₄) insted of wheat bran to the same fodders. The both feeds were supplied to 480 heads for 8 weaks and the following resulte were obtained. 1. When the mixed ratio of fermented rice-hull and the wheat bran were increased, the ate fodder amount were increased but the body-weight were decreased. 2. When they were bed by the treating group of 3%(T₁),5%(T₂) and 10%(T₃)the body-weight and growth-rate were more increased than control group. 3. The amount of feed intake in treated group were larger than the control group. 4. The feeding efficiency of the treated groups(T₁and T₂)were much better than the control group and the efficiency of the other group were increased in the order of mixed ratio of mixed ratio of fermented rice-hull. 5. The Viability were 99.74%. 6. Economically, 3%(T₁) and 5%(T₂)group showed low cost about 36.76-37.80 won than the control group.

摘果한 사과 廢棄物의 利用에 關한 硏究

朱鉉圭,金鍾天 건국대학교 1982 學術誌 Vol.26 No.2

The experiments on manufacturing of apple Jam, Jelly, Wine and Vinegar were carried out to know the possibility of practical utilization of small and green apples form fruit thinning in early stage. Green fruits thinned out on June 30, July 15 and July 30 were used. The results were summarized as fallows. 1. The quality of jam made from Yellow delicious apple was net much different among the fruit thinned on June 30, July 15 and July 30. In Starkrimson apple, the jam made from the fruits thinned on June 30 was markedly inferior to those on July 15 and July 30. The quality of jam manufactured from the green fruits of Yellow delicious apple was superior to those of Starkrimson apple. 2. In both cultivars of Yellow delicious and Starkrimson, the quality of jelly made from green fruits on Jul7· 30 was much better than those on June 30 and July 15. The quality of the jelly from Yellow delicious was markedly superior to that from Starkrimson apple. 3. The content of alcohol during fermentation reached to the highest at the 10th day from the beginning and decreased slowly since then. Among the apples taken at different dates of fruit thinning there was no significant difference in alcohol content. Therefore, it is considered that green fruit thinned later than June 30 can be used for alcohol production. 4. The total acid content during acetic acid fermentation gradually increased as the fermentation prcoeeded. There was no significant difference in total acid content among the fruits thinned on three different dates. Therefore, we can consider that the green apple thinned later than dune 30 can be used for vinegar production.

원목(原木), 병재배(甁栽培) 및 야생(野生) 영지(靈芝)의 추출물이 Saccharomyces cerevisiae의 생리에 미치는 영향

주현규,하승수,김성조,이중근,김형근,Joo, Hyun-Kyu,Ha, Seung-Soo,Kim, Seong-Jo,Lee, Joong-Keun,Kim, Hyeong-Keun 한국응용생명화학회 1987 한국농화학회지 Vol.30 No.1

영지(靈芝(Ganoderma lucidum(Fr.) Karst)) 추출물이 효모(Saccharomyces cerevisiae)의 증식과 생리에 미치는 영향을 검토하기 위하여 재배별 영지추출물을 각각 0, 0.1, 0.5, 1.0% 첨가한 Hayduck 액 배지에 효모를 접종하여 5일간 $30^{\circ}C$에서 발효시키면서 $CO_2$ 발생량, 균체생산, alcohol 발효 등을 조사하였다. 발효과정중 효모의 $CO_2$ 발생량은 발효 120시간 경과후 영지추출물 첨가구에서 모두 대조구보다 증가하였으며 이들 중 병재배 영지추출물 1.0% 첨가구에서 $CO_2$발생량이 가장 많았다. 발효과정중 효모의 세포수는 영지추출물 첨가구의 경우 모두 대조구보다 증가하였으며 병재배 영지추출물 첨가구가 원목영지추출물 및 야생영지추출물보다 세포수가 많았다. 효모의 건조균체량은 pot 0.5%구(區)>Pot 1.0%구(區) wild 1.0%구(區)>wood 1.0%구(區)>wood 0.5%구(區)>wild 0.5% 구(區)>wild 0.1% 구(區)>Pot 0.1% 구(區)> wood 0. 1% 구(區)>대조구의 순서로 증가하였으며 병재배영지추출물 첨가구는 원목재배나 야생영지추출물 첨가구보다 많았다. 각 처리구의 alcohol 함량은 발효 72시간의 경우 영지추출물 첨가구는 모두 대조구보다 3배 이상으로 많았으나 120시간 발효 후에는 큰 차이가 없었다. 발효과정중 효모의 당소비율과 발효율은 발효초기에 영지추출물 첨가구가 대조구보다 현저히 높았으나, 그 후 시간이 경과함에 따라 비슷하게 나타났다. This study has been investigated the effect of Ganordema lucidum extract on Saccharomyces cerevisiae growth and physiology. Sacch. cerevisiae was inoculated in Hayduck solution medium which were added 0, 0.1, 0.5, 1.0% extracts of G. lucidum and fermented at $30^{\circ}C$ for 5 days respectively. Some results about cell number, alcohol content and carbon dioxide products during fermentation are as follows: $CO_2$ evolution of yeasts by addition of extract of G. lucidum was more increased than control after the fermentation for 120 hours. It was the most abundant by addition of 1.0% extract of pot-culture G. lucidum. The cell number of yeasts during the fermentation w as more increased than control by addition of extract of G. lucidum. It was by addition of extract of pot-culture G. lucidum that the cell number of yeasts was more increased than by each addition of extract of wood-culture G. lucidum and G. lucidum. Dry weight of yeasts was systematically increased in addition of extract of pot 0.5%>pot 1.0%>wild 1.0%>wood 1.0%=wood 0.5%>wild 0.5%>wild 0.1%>pot 0.1%>wood 0.1%>control in order. It was by addition of extract of pot-culture G. lucidum that. the dry weight of yeasts was more increased than by addition of woodculture G. lucidum and wild G. lucidum. Alcohol quantity by addition of extract of G. lucidum was increased more than 3 times after the fermentation for 72 hours compared with control but there was no any difference among them after the fermentation for 120 hours. The rate of sugar-consumption and fermentation of yeast by addition of extract of G. lucidum was highly increased during the early fermentation. As times went, there was no difference among them during the subsequent fermentation.

食鹽量에 따른 청국장의 熟成度와 總酸의 變化

朱鉉圭 건국대학교 1971 學術誌 Vol.12 No.1

The result of the studies on the effect of salt on the bacteria Meju and Denzang during the fermentation were as follows 1) The protein hydrolysis of bacteria meju with 1% of salt took place better than the one without salt but with 3% or over that percentage of salt the hydrolysis was getting worse in proportion to the quantity of salt 〈Fig. 1〉 2) The degree of maturity of Denzang was best at the case of 5 days-long fermentation and the Denzang with the less salt in creased in fermenting free NH2-N, and also in decreasing it than the one with more salt. 〈Fig. 2, 3〉 3) The ratio of the content of total acid in Denzang was much with less salt, and less with more salt and with 6∼12% of salt we got comparatively good product. 〈Fig. 4〉 4) In view of the ratio of content of the total acid and the maturity conditions, application of 4∼8% of salt at initiation of fermenting and 12∼15% of salt ofter 5 days, is recommendable.

칼슘强化 된장에 關하여

朱鉉圭 건국대학교 농과대학 연합학회 1968 건농 Vol.- No.2

複合微生物을 利用한 된장開發에 關한 硏究

朱鉉圭 建國大學校附設 農業資源開發硏究所 1978 論文集 Vol.4 No.-

韓國 고유의 된장을 開發하기 위하여 黃麴菌, 黑麴菌 및 Rhizopus delemar 와 Bacillus natto로 Koji를 각각 만들고, 코오지의 配合比를 달리하여 된장을 담그어 熟成過程中에 化學成分의 調査와 관능검사를 실시한 結果는 다음과 같다. 1. 複合微生物을 이용한 된장의 아미노태질소는 一般된장의 규격보다 현저히 많았고, 黃麴+黑麴, 黃麴+黑麴+Rh.D 코오지(B) B+Natto를 混合한 것은 對照區와 同一하게 서서히 增加되었으나 黃麴+Rh.D 코오지 또는 黃麴+Rh.D 麴+natto를 混合한 된장은 對照區보다 急增되다가 23日후부터 減量되었다. 2. 各處理區의 환원당량은 숙성 23日에 對照區보다 많았고 그중 Natto를 첨가한 된장과 黑麴+Rh.D. 코오지만으로 담근 된장에서 제일 많았다. 3. 處理區中의 總酸의 含量은 對照區보다 현저하게 많았고 그중 黑麴이 混合된 된장에서 더 많았다. 4. 관능검사에서 各處理區는 對照區와 같거나 그보다 良好하였다. 그중 黃麴에 黑麴을 配合한 것보다 Rhizopus delemar麴을 混合한 된장, 또는 여기에 Natto와 黑麴을 混用한 된장이 더 良好하였다. In order to develop Korean traditional "Denjang" by using microorganism, several kinds of Denjang were made by mixing different rate of various Kojis such as Asp. oryzae, Aspniger, Rhizopus delemer(Rh.D)and Bacillus natto, and the quality of Denjangs was examined by panel discussion or chemical component analysis. The results obtained were as follows. 1. The "Denjang" produced by using the composite microorganism turn out higher NH₂-N content than standard commercial Denjang. The products of Denjang by using Asp. Oryzae Koji+Asp. niger Koji(A), Asp. oryzae Koji+1/2 Asp. niger Koji+1/2Rhi, D. Koji (B) and (B)+Natto showed gradual increase of NH₂-N content, however that added Asp. oryzae Koji+Rh. D. koji or Asp. oryzae Koji+Natto showed rapid increase of NH₂-N content in early stage and NH₂-N content gradually decreased after 23 days. 2. The above mentioned products showed higher content of reducing sugar than that control which was produced with Asp. oryzae only at after 23days fermentation among the treatments, Asp. oryzae Koji+Natto and Asp. niger Koji+Rhi, D. Koji showed the highest acid contents of reducing sugar. 3. Total acid content in Denjangs produced by using composite microorganism was extremely higher than that of the control and the Denjang added Asp. niger Koji showed the highest acid content among the all treatments. 4. In panel discussion, the Denjangs made by mixing Asp. oryzae Koji+Rhi, D. Koji (C) or (C)+Natto were judged of better quality than that the one added Asp. oryzae Koji+Asp. niger Koji only.

蠶糞의 成分에 關한 硏究

주현규,박면용,김문주,민경찬 건국대학교 1974 學術誌 Vol.17 No.1

人蔘 엑기스가 微生物의 生理에 미치는 影響 : 特히 酵母의 알콜醱酵와 Colony의 增殖에 관하여

朱鉉圭 建國大學校附設 農業資源開發硏究所 1975 論文集 Vol.1 No.-

乾燥酵母(saccharomyces cerevisiae)가 人蔘 Ex. 含量을 달리한 液體培地에서의 alcohol 醱酵에 미치는 影響과 酵母培養中의 colonical growth을 調査한 結果는 다음과 같다. (1) 醱酵中에 효모의 炭酸가스發生은 人蔘 Ex.를 넣은 시험구가 control 보다 빠르고 人蔘의 增量에 따라 醱酵時間은 점점 단축되며 人蔘 Ex 量 0.5,∼1.0%의 시험구에서는 가장 많은 炭酸가스 量을 보이고 5, 10 % 시험구에서는 炭酸가스 發生이 현저하게 抑制되었다. (2) 豫備培養의 時間이 30分의 효모보다 3時間의 효모가 炭酸가스의 發生時間이 半以下로 줄어지고 培養 3時間의 효모는 control 보다 인삼 처리구에서 발효가 촉진되었지만 抑制는 잘 나타나지 않았다. 그러나 30分間의 豫備培養酵母는 醱酵促進과 抑制가 뚜렷이 나타났다. (3) Dextrose 培地는 sucrose 培地보다 醱酵時間이 줄어지고 酵酵의 促進과 抑制作用은 dextrose보다 sucrose에서 잘 나타났다. (4) colony의 增殖速度는 人蔘 Ex.의 첨가량에 따라 다르고 1.0% 含量까지는 增加되지만 그 以上의 시험구에서는 增殖이 抑制되었다. (5) 6日間 alcohol 醱酵에서 alcohol 含量은 人蔘 Ex.의 첨가량 증량에 따라 계속 많아지고 抑制의 影響은 나타나지 않았다. The results of Ginseng extract effects on dry yeast(saccharomyces cerevisiae) are as follow. 1. Carbon dioxide was produced more rapidly in the treatments than in the control group. 2. Carbon dioxide production in one per cent ginseng extract added group was increased than other groups in which added 5% and 10% of ginseng extract. 3. The shorted time CO₂production group were D and E group in which 0.5∼1.0% of Ginseng extract were added. 4. Carbon dioxide production time was shortened in the group that has been fermented for three hours than the other group fermented for thirty minutes. Ginseng extract did not clearly effect on the three hours fermented group. 5. Fermentation time in the dextrose media was more shortened than in the sucrose media. Acceleration and inhibition of fermentation were more clearly shown in the sucrose media than in the dextrose media. 6. Colonial growth rate was accelerated in the one percent added group but inhibited in the 5% added group. 7. The amount of alcohol has been increased according to the content of ginseng extract for six days test and fermentation time was shortened according to the amount of ginseng extract.

人蔘粕 代替飼料가 병아리의 發育에 미치는 影響

朱鉉圭 세계평화교수협의회 1976 아카데미論叢 Vol.4 No.1

Gloucester의 고통은 주로 육체적인 면에서 나타나 그 절정은 그의 두 눈을 뽑히고 난 후에 강하게 나타나고 있다. 그들의 육체적 정신적 고통은 정화(정화)의 이미지로 나타난다. 이 정화의 과정인 고통을 통해서 그들은 각기 진실을 알게 된다. 즉 Lear는 광기(광기)속에서 지혜를 얻고 Gloucester는 맹목(맹목)속에서 통찰력을 얻는다는 paradoxical한 image로 이것이 바로 참된 빛과 시력(시력)을 나타내는 것이다. 축복받은 자의 이미지는 Cordelia의 영혼이 천국으로 승천한다고 믿으며 Lear가 그의 두 팔에 Cordelia의 시체를 안고 죽어갈 때 Lear의 모습을 축복받은 모습으로 보아야 하는 기독교적 이미지로 생각하며 필자가 강조한 것은 Cordelia의 죽음을 부정적이 아니고 긍정적인 면에서 해석하고자 한다. 따라서 여기에서는 good natured chaaracter를 중심으로 한 imagery를 부각시켜 연구한다.