고사리의 有毒成分에 관한 연구 : 고사리의 일반성분 및 무기성분(1) Proximate composition and mineral content of Bracken (Ⅰ)

이용억,조정순 명지대학교 1978 明大論文集 Vol.11 No.-

Proximate composition and minerals in boiled and dried bracken are analyzed and subsequent results are as follows: Crude protein, crude fat, crude fiber, ash and N-free extracts in Bracken are 30.34%, 2.38%, 11.09%, 12.23%, and 43.96%, respectively. Mineral content of Ca, Al, Fe, Si, As, Mg and Ti in the Braken are 30, 20, 10, 180, the minimum, the minimum, 2㎎%, respectively. Other minerals such as K, Na are also determined.

特殊有用細菌(B. subtilis)으로 만든 장類成分의 變化 및 microflora에 관한 硏究

李容億 명지대학교 1978 明大論文集 Vol.11 No.-

在來의 麴法에 依한 製造方法이 아닌 强力한 protease 生活能을 갖는 細菌을 利用하여 製造한 고추장과 된장의 成分 및 使用菌株에 대해 調査한 結果는 다음과 같다. 1. 本細菌의 메주 製造에 使用한 菌株는 Bacillus subtilis에 屬하는 菌種 Bacillus subtilis 816이었다. 2. 메주의 製造는 種菌接種 17∼19時間이면 醱酵가 完了되었다. 고추장의 製造는 氣乾시켜서 粉末로 만든 메주가루, 고추가루 및 소금의 體積比를 6 : 4 : 1로 된장을 메주와 소금의 比를 8 : 2로 混合하여 全體量의 2倍의 물을 加하면 卽時 食用할 수 있는 고추장과 된장이 되었다. 3. 本 實驗에서 製造한 고추장의 경우 熟成中의 總窒素含量은 콩과 밀의 配合比에 따라서 그 減少率의 程度가 달랐다. 콩의 配合比가 높을수록 總窒素含量의 減少率은 낮고 amino態窒素量의 生成率은 높았다. 4. 在來의 고추장과 實驗製造한 것과를 比較할 때 粗脂肪의 量은 各各 85%, 68% 높았으나 熟成期間이 짧은 關係로 總糖分量은 낮았고 粗纖維의 量은 높았다. 5. 在來의 된장과 本實驗製品1과를 比較할 경우 粗蛋白質과 粗脂肪의 量은 各各 40%, 87% 높은 所見이었다. 그러나 이것 赤是 粗纖維의 量이 많고 糖分 含量이 낮은 所見이었다. 6. 製品을 만들 때 고추가루에 섞여서 混入되는 gram negative rod group의 細菌은 熟成 48時間 以內에 死滅하였다. 7. 官能試驗 結果 가장 우수한 製品은 콩과 밀의 比가 7 : 3인 것이었고 담거서 72時間이 경과한 製品도 在來의 것에 比해 그 맛이나 색깔 등이 우수하였다. Most of traditional soybean mash have been fermented by some molds in nature or selected Aspergillus group for a long time. But we discovered some bacteria was very useful to make mash. We had isolated available bacteria which producing very powerful protease and we came off to produce new soybean mash by one strain of them and it was identified. Dried newsoybean mash powder was very useful, we could produce good dried Doenjang by only adding salt which was able to eat immediately. In order to produce kochujang, we attempted to make another new mash with soybean and wheat because it had to be contained higher sugar content than soybean mash for Deonjang and we came off it. And then we could produce good dried kochujang too by adding red pepper powder and salt. We investigated their nutrition and changes of them according to ferment when water was added twice volume of dried materials in it, and it was compared with a few traditional samples. The results are as follows: 1. The strain was variation type of Bacillus subtilis that we have been used to make mash, we called it Bacillus subtilis 816. 2. The period which was fermented in order to make mash completed affer 17-19 hours passed from inoculative time. The volume ratio of each materials in order to make kochujang was dried mash: red pepper powder: salt to 6 : 4: 1, and in case of Deonjang, dried mash and salt was 8 to 2. 3. The quantities of total nitrogen and amino type nitrogen in Kochujang during fermentation were changed according to the ratio of soybean and wheat. The ratio of soybean increased higher, the quantities of total nitrogen was decreased, and aminotype nitrogen was increased. 4. In case we compared with nutrition of experimental and traditional Kochujang, the quantities of total crude protein and crude fat were contained higher 85 and 68 percent each other than traditional. But total sugar was contained lower percent than traditional and crude fiber was very higher percent. It's reasons seemed that crude fiber was not dissolved enoughly to sugar by another enzyme because the period for dissolution, comparing with traditional, was very short. 5. In case of Deonjang, the quantities of total crude protein and crude fat of experimental was contained higher40 and 87 percent each other. But total sugar was contained lower percent and crude fiber was very higher percent, too. 6. In case of Kochujang, gram negative bacteria which was contaminated in red pepper powder became extinct within 48 hours during fermentation and Escherichia coli that we inoculated into Kochujang became extinct within 24 hours, too. 7. In case of panel test, the most excellent Kochujang was, to be made it with mash which ratio of soybean and wheat was 7 to 3. And in case of this experimental Kochujang even if it was fermented for only 72 hours, it was more excellent not only nutrition but also its taste, color and others as compared with traditional which was for a long time.

給食에 따르는 生化學的 檢査와 勞動率의 變動에 關한 硏究

李容億 명지대학교 1972 明大論文集 Vol.5 No.-

1. 身體障碍者 30名을 選定하여 特殊食單을 作成하고 6個月間 1日2回給食을 實施하였다. 2. 熱量및 蛋白質 補完給食을 實施하기 1週日前과 實施後에 各各 給食을 받은 者들에 對한 生化學檢査와 臨床所見을 받았다. 3. 血色素値와 헤마토크릴値는 給食實施後의 結果가 給食前의 그것에 比해서 크게 增加하여서 血色素値 境遇 12以下가 없어졌으며 헤마토크릴値도 35以下가 없어졌음을 分析究明하였다. 4. 血淸蛋白組成에서는 給食前에는 A/G 比가 正常値以下인 例가 많았으나 補完給食後 正常値以下의 例는 하나도 없을 만큼 向上되었다. 5. 基他 臨床所見에서나 또는 精神的 不安定 症狀等의 諸症勢가 크게 好轉되었음을 알았다. 6. 勞動率, 出席率等도 給食實施後에 크게 向上되었다. 7. 여기서 特殊食單에 依한 身體障碍者들에 對한 給食을 實施한 結果 實施以前에 比해 營養生理的面에서 크게 向上되었을뿐만 아니라 勞動率, 欠席率等에서도 크게 影響을 미쳤음을 알았다. 1. Total 30 capita of handicapped children were examined after 6 month period mass feeding. 2. 7 days ahead and after mass feeding, the Biochemical and general physical examination were tested respectively. 3. Hemoglobin Value and hematocrit ratio were increased, and neither case was founded under 12 in hemoglobin nor under 35 in hematocrit ratio after 6 month mass feeding compare with that of the before mass feeding. 4. A/G ratio was also increased over the normal value after the feeding. 5. Those cases of physical and psycological abnormality were decreased to the better condition after the feeding. 6. Labour extent was increased and absent rate was lowered by the mass feeding.

食用救荒植物의 利用(Ⅱ)

李容億,金貞均 명지대학교 1976 明大論文集 Vol.9 No.-

The list of wild substitute food plants in Korea have been done and habitat, distribution and use of those plants have been studied. Results are as below: 1. Edible plants in Korea consists of 223 Fam. 968 Gen. about 4, 191Sps. 2. In them, by the classification system of Nakai, wild substitute food plants consists of 100 Fam. 243 Gen. 697 Sps. 3. On these plants, edible part, habitat, distribution and use are filed out.

一部食用油脂의 含有特殊物質에 對한 營養學的 考察

李容億,姜仁姬 명지대학교 1982 明大論文集 Vol.13 No.-

In addition to acting for an element of capacity supplying calorie, edible oil and fat holds a key post as a supply source of oil soluble vitamins and essential fatty acid which can not be synthesized in vivo. Such edible oil and fat passes through various treatments such as treatment of acid and alkali, deordorization, and high temperatured structure by heating in manufacturing and refined processing. By such treatments, glycerine comes to be polimerized and has possibility of forming the chemical compound of high molecule. Particularly, glycerine esterification rice bran oil gives rise to a quetion which is manufactured by heating reaction after the rice bran oil and glycerine heated at a high temprature (160℃-180℃). As it is going through the reaction of oxidation by heating polymer of heat oxidation can be easily organized. It can be said that most of the rice bran oil, selling on the market at present is a rice bran oil contained senescent phenomenon by heating. According, senescent rice bran oil by heating seems to give rise to induce a drop of digestion-rate, quality, etc. with formation of polymer which can hardly absorb and digest, and a drop of nutritive value such as loss of oil soluble vitamins and distruction of essential fatty acid in dietetics. And I began to study with the object of examining the conformation of noxirous ingredients of the rice bran oil, examination of nutritive value, and effect of on human body. For the first step, quality of the rice bran oil which is selling in our domestic market was examined and analysis of fatty acid by gas-liquid chromatography and polymer were examined. And the results are as follows. 1) Collected the rice bran oil at the section of localiy and analyzed chemical nature. 2) The results of the analysis by G.L.C. in order to know the polymer can be formed or not. 3) The rate of acid value, peroxide value, and unsaponifiable matter shows much differences when it is compared with Korean Industrial Standard of edible rice bran oil standard. 4) Iodine value of the local rice bran oil at present ranges from 84 to 108 and saponification value ranges from 142 to 183. 5) Analyzed fatty acids chiefly contained much oleicacid and linoleic acid, and contained 30 to 38.5% of essential fatty acid. 6) 3 of 5 samples of refined oil formed the polymer (G-2,234% J-3,596% K-1,064%) 7) As polymers were not discovered from crude oil and refined rice bran oil in laboratory (alkali refinement), the rice bran oil refiened by a method of alkali will prove desirable.

油脂의 새로운 誘導體에 關한 硏究[Ⅰ] : 피마자油의 에스텔化物의 合成 Synthesis of the Ester Compound of Caster Oil

李容億,李基賢 명지대학교 1976 明大論文集 Vol.9 No.-

New type products of castor oil and fatty acid groups were synthesized and their properties were investigated whether they have solubility. Relative proportions of structual building units of those properties were determined, and also the functions of their properties were determined whether they were induced by the caster oil/fatty acid mole ratio. Results were discussed.

鷄卵의 貯藏溫度와 貯藏期間에 따른 內部品質 變化에 關한 硏究

李容億,金春蓮 명지대학교 1979 明大論文集 Vol.12 No.-

This experiment was caried out investigating to decrease of egg quality according to various storage temperatures and holding periods. The results of this study which was obtained from 8 storage temperatures during 15 days were as follows. These data were identified that storaged eggs under 20 ℃ below could sustain nearly fresh eggs in egg weight during 15days.In albumin height there were decre asing aspects which showed inverse proportion in increasing temperatures and prol-ongation of holding times. and Haugh Unit which corelated closely with albumin height was calculated similar tendency to that of albumin height. When this unit was transformed from USCA degree, storaged eggs during 15 days at 5℃ were appeared AAdegree, at 10℃ and 15℃ A degree and at 30℃ above during 9 days B degree. Also this research was abserved that holding period influenced strongly to yolk index but storage temperature seemed not to correlated orderly with it.pH of albumin in holding time at high storage temperatures which caused to decay frach egg and increase carbon dioxide density seemed to bo decreased. In linear eqation of egg weight, albumin height and yolk index with holding times. Egg weight and albumin height were showed considerablly higher negative(-) regression coefficient according to prolongation of holding time under 25℃ above compared with that of 20℃ below.

界面活性劑의 새로운 誘導體에 關한 硏究[Ⅰ] : 페로센系 界面化合物의 合成 Synthesis of the surface active compounds with Ferocene containing Hydrophobe

李容億,盧長淑 명지대학교 1979 明大論文集 Vol.12 No.-

Ferrocene, bis-(pentaheptocyclopentadienyl)-iron is the most common metallocene. Surface active agents, having non-hydrophobe hydrophobe have been synthesized and used. Whereas ones with perfluoroalkyls and silicone containing organic groups are often utilized, π-metalloarenes and π-metallopseudoarenes have scarecely been used. We synthesized some ferrocenyl carboxylic acid via Friedel-Craft acylation of ferrocene with cyclic anhydride of aliphatic dibasic acids. These ketoacids were, then, reduced to the corresponding ferrocenyl carboxylic acids and their salts.

在來種 호박씨에 대한 연구 [Ⅰ] : 아미노산과 지방산 분석 Analysis of Amino Acid and Fatty Acid

李容億,金松田 명지대학교 1982 明大論文集 Vol.13 No.-

We analyzed amino acid and fatty acid composition of native pumpkin seed (sp. C. moschata and C. maxima) Sample were collected at seed store in Seoul in April 1981. The results are as follows 1. General composition Crude protein 35.33%, 33.22% Crude fat 47.72%, 48.39% Crude ash 5.49%, 4.72% 2. Amino acid composition Glu. 7.02%,6.86%, Arg. 4.91%, 4.48%, Asp. 2.71%, 3.00%, Leu. 2.18%, 2.05%, Phe. 1.71%, 1.43%, Gly. 1.63%, 1.71%, Val. 1.47%, 1.50%, Ala. 1.38%, 1.20%, Ser. 1.29%, 1.40%, Ileu. 1.09%, 1.04%, Lys. 1.03%, 1.08%, Pro. 0.99%, 1.00%, Tyr. 0.91%, 0.88%, Tur. 0.73%, 0.71%, His. 0.65%, 0.62%, Met. 0.47%, 0.52% 3. Fatty acid composition Palmitic 9.59%, 8.37%, Stearic 3.77%, 2.03%, Oleic 13.46%, 17.71%, Linoleic 20.85%, 20.33%, Linolenic 0.05%, 0.05% 4. The differences of rat growth rate between the mixed diet group and control group was not conspicuous. 5. Serum protein, Serum Cholesterol, Serum phosphorus and blood sugar contents of mixed diet group were much more than those of control group.

湖南地域에서의 三要素 施肥에 따른 水稻品種群間의 水量反應 解析硏究

具滋玉,金容在,李載窪 全南大學校 農漁村開發硏究所 1978 農業科學技術硏究 Vol.13 No.-

統一系 水稻 品種群의 多收性과 擴地域性을 湖南地域에서 再判斷하고, 그 妥當性의 科學的인 根據가 어떤 增收要因에 의하여 成立되는 가를 日本型 品種群 對比로 分析 檢討하기 위하여 1970年 以後 6個月間에 걸쳐 湖南地域內의 各 硏究機關에서 遂行한 試驗成績을 綜合整理하고 分析한 結果, 다음의 結論을 얻었다. 1. 窒素·燐酸·加里 增施에 따라 兩品種群 共히 高度의 有意性 있는 收量增大를 보였다. 窒素에 의하여는 兩品種 모두 直線的인, 燐酸·加里에 의하여는 曲線的 收量增加를 招來하는 結果였는데, 窒素의 境遇 統一系는 穗數와 顯花數가 增大됨으로써, 그리고 日本型은 穗數의 增大를 通하여 增收된 것이다. 燐酸의 경우는 統一系에서 穗數와 顯花數, 日本型은 顯花數와 登熟向上을 通하여, 그리고 加里增肥에 따라 統一系는 顯花數, 日本型은 穗數와 粒重을 通하여 收量을 增加시켰다. 2. 施肥에 따른 增收效率은 燐酸이나 加里보다 窒素가 높은 편이었고, 日本型보다는 統一系의 收量反應이 높았는데 이는 施肥反應으로서의 增收幅보다 基本生産性의 差異에 더욱 의존되는 傾向이었다. 3. 3要素 施肥에 따른 收量과 構成要素間의 單純相關 分析結果, 統一系의 收量은 面積當 顯花數가, 日本型에서는 面積當 穗數가 높은 正의 相關을 보였다. 즉 日本型의 境遇, 穗數와 顯花數間의 逆相關 때문에 面積當 顯花數의 收量相關이 떨어졌다. 이는 先行形質들(穗數, 顯花數)의 效率이 後行形質들(登熟, 粒重)의 效率보다 收量에 關係가 큰 것으로 나타났다. 4. 3要素 增施에 따른 收量成立特性(重回歸·重相關)은 다음과 같았다. 統一系 : Y=20.3xi**+3.9x2**+22.4x3**+3xt**-783.1 日本型 : Y=21.3xl**+1.5x2NS+7.3x3NS+0.18x4-91.7 5. 偏相關係數 및 寄與度 分析結果 統一系는 顯花數>穗數>粒重>登熟의 順으로 表示되었으나 日本型의 境遇에는 登熟>穗數>顯花數>粒重의 順으로서, 다른 分析結果와 달리 登熟의 收量에 對한 效果(直接效果)가 큰 傾向이었다. To compare of scientific reasonabilities of the high-yielding characters and broad adaptability between Tongil and Japonica cultivars in Honam district, the mode of response of yield components in the constitution of yield to N,P,K fertilization was determined by linear and quadratic regression equations, multiple regression equations, simple and multiple correlation coefficients, and partial correlation coefficients(path coefficients) and contribution ratio analysis, respectively. Datas for the analysis were collected from the annual reports of the rural developmental research institutes in Honam discrict(1970~1976). The results are summarized as follows: 1. According with N fertilization, the yields of both cultivars were linearly increased, through the increase of no. of panicles per hill and no. of spikelets per panicle(in Tongil cvs.) and no. of panicles per hill(in Japonica cvs.). With P and K, yield of both cultivars were increasing in quadratic responses. 2. Among fertilizers, nitrogen was most superior effect to make yield increments. And the higher yielding in Tongil cvs. than in Japonica was rather conducted from the differences in basic productive potentials than the fertilizer responses btw. two cultivars. 3. Simple correlation coefficient analysis showed significant correlation btw. yield and no. of spikelets per an area(in Tongil cvs.), and no. of panicles per hill(in Japonica cvs.). 4. Multiple regression analysis of the effect of yield components on the yield constitution indicated, in Tongil cvs.. inevitability of all of the components in explanation of yield response to fertilization. However, in Japonica cvs., indicated the effect of no. of panicles per hill only as follow. Tongil cvs.: Y=20.3xi**+3.9x2**+22.4x3**+3xt**-783.1 Japonica cvs: Y=21.3xl**+1.5x2NS+7.3x3NS+0.18x4-91.7 5. As results of partial correlation coefficients(path coefficients) btw. the yield and its each components, Tongil cvs. showed the closely related pattern with other analysis above, namely: No. of spikelets per panicle>No. of panicle per hill>Wt. of 1,000 grains>Grain maturity ratio in their order of contribution potentials(direct effect ratio) to the yield; However, Japonica cvs. showed the importance in direct contribution effects of the grain maturity ratio to the yield, to recognize such an order of contribution potentials, namely: Grain maturity ratio>No. of panicles per hill>No. of spikelets per panicle>Wt. of 1,000 grains.