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傳統 肉製品의 패스트 푸드化를 爲한 製造方法과 溫度에 따른 保存性에 關한 硏究
鄭求龍 상지대학교 1994 論文集 Vol.15 No.-
There was no effect of storage temperature (4℃ vs 10℃) on the meat qualities during the first 7 days. However significant changes in palatability and flavor were observed when the sausage was stored at 10℃ for 15 days. In particular, off-flavor and slime were found in the sausage stored at 10℃ more than 20 days. There were no changes in meat qualities when stored at 4℃ up to 3 weeks.
친환경 유기농 채소가 첨가된 저지방 햄버거 패티의 제조
정구용,정의룡,이주연,Chung, Ku-Young,Chung, Eui-Ryung,Lee, Joo-Yeon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.
鄭九容,韓東燮,黃基錫 慶北大學校 醫科大學 1975 慶北醫大誌 Vol.16 No.2
著者는 bilirubin의 量에 따르는 造血促進作用의 變動을 檢討하기 위하여 흰 숫쥐에 體重 100g當 bilirubin 溶液을 每日 1.0㎎, 5.0㎎ 및 10.0㎎ 筋肉內로 各各 2日間 注射하고 實驗 第 5日에 網赤血球數, 骨髓有核赤血球數 및 赤血球 ^59Fe利用率을 測定하였으며 아울러 失血性貧血에 對한 bilirubin의 造血促進效果에 對해서도 檢討하여 다음과 같은 結果를 얻었다. (1) 蒸溜水 및 溶劑를 注射한 對照群에서는 注射前後에 있어서 網赤血球數의 變動은 없었으며 蒸溜水 注射群과 溶劑 注射群 사이에 있어서도 骨髓有核赤血球數 및 赤血球 ^59Fe利用率에 差가 없었다. (2) 體重 100g當 1.0㎎, 5.0㎎ 및 10.0㎎의 bilirubin注射群에서는 bilirubin注射量이 커짐에 따라 注射前後의 網赤血球數 差가 더욱 增大하였으며 骨髓有核赤血球數 및 赤血球 ^59Fe利用率도 增加하는 傾向이 있었다. (3) 心臟으로부터 每日 1.0㎖씩 2日間 採血하여 失血性貧血을 일으키는 同時에 bilirubin을 體重 100g當 5.0㎎을 每日 1回 2日間 注射한 實驗群에서는 失血性貧血만을 일으킨 對照群에 비하여 骨髓有核赤血球數가 有意하게 增加하였으며 赤血球 ^59Fe利用率도 增加하는 傾向이 있었다. This study was undertaken to assess the erythropoietic effect of bilirubin, with special reference to dose response relationship, as well as it's effect on acute posthemorrhagic anemia with following results. (1) No appreciable difference in reticulocyte count was noted between preinjection and postinjecton values in rats injected distilled water and solvent respectively. Also no significant difference in both marrow nucleated red cell count and erythrocyte ^59Fe incorporation was found between the distilled water and the solvent injected groups. (2) The difference of reticulocyte counts between the preinjection and postinjection values was widened proportionally as the doses of the bilirubin increased. Also it was noted that both the marrow nucleated red cell count and erythrocyte ^59Fe incorporation tended to rise proportionally as the doses increased. (3) A significant increase in the marrow nucleated red cell count and erythrocyte ^59Fe incorporation was seen in acute posthemorragic anemic rats with bilirubin as compared with those without bilirubin.
해동계육 ( 解凍鷄肉 )의 저장중에 있어서 지질변화에 관한 실험적 연구
정구용,최병규,황칠성 ( K . Y . Chung,B . K . Choe,C . S . Hwang ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
This experiment was carried out to investigate the quality changes of lipid-pH, W.H.C. V.B.N. T.B.A. -Thin layer chromatogram in chicken muscles and drip during cold storage (0±1℃) after thawing. The results obtained were summarized as follows: 1. The variation in pH were found in kinds of muscle in accordance with storage period after thawing. 2. W.H.C. were decreased in according to storage period, and W.H.C. of breast and leg muscle were 56%, 63.1%, respectively. 3. T.B.A. value of leg muscle were higher than breast muscle. 4. Total lipids of chicken`s breast and leg muscle were shown 1.2%, 3.94%, respectively. 5. Free fatty acid and diglyceride of chicken muscle were increased, and triglyceride and sterol ester were decreased, while cholesterol was not changed. 6. There was little free fatty acid in drip detected, and sterol ester content of drip was appear to be higher than chicken muscle in this experiment.
鄕校建築 計劃에 관한 硏究 : Around Pyong Chang Confucian School 평창향교를 중심으로
鄭求用 三陟大學校 1995 論文集 Vol.28 No.1
The writer in this paper have concidered space plotting as architectual planning about pyong confusion school. Pyong chang confucian school fronts on the stream of the mountain and has the background. It was seemed having key point as arrangement with the nature. The arrangement was made of the front school and back shrine having inclined placement. The space plotting was conformly separated with confucian school and school room, and there was relationship with them.
정구용 대한혈관외과학회 2011 Vascular Specialist International Vol.27 No.3
Portal vein thrombosis (PVT) is a clinical situation that usually begins at the extrahepatic portal vein and sometimes extends into the intrahepatic portal vein, or distally to the superior mesenteric and splenic veins. The clinical presentation (asymptomatic to fatal bowel ischemia) and etiology (liver cirrhosis, systemic cause such as hypercoagulable state and myeloproliferative diseases, local cause such as acute appendicitis) is so diverse that the clinical decision making is sometimes very difficult. When the thrombus extends into the superior mesenteric vein, bowel ischemia and infarction should be anticipated and prevented cautiously with immediate initiation of anticoagulant therapy. The most troublesome chronic sequelae of the portal vein thrombosis is portal vein hypertension, which deteriorates patients’ quality of life. The goal of treatment is to prevent ischemic bowel infarction and portal vein hypertension. Color Doppler sonography, computed tomography, and magnetic resonance imaging are convenient diagnostic tools to confirm PVT. The systemic thrombotic state or cause of infection must be determined through serologic studies. It is helpful to divide PVT patients into cirrhotic and non-cirrhotic, acute and chronic patients. In cases of non-cirrhotic acute PVT,rapid correction of the systemic and local cause of thrombosis and early initiation of anticoagulant therapy are considered the gold standard of treatment. In cases of cirrhotic and chronic PVT, the risk of bleeding and the efficiency of anticoagulation therapy should be measured and balanced for each patient. This article discusses the debated issue of the various treatment paradigms for PVT.