식혜음료의 품질평가와 그 제조에 관한 연구

허윤행,채수규,양철영 서울보건대학 1997 서울보건대학 부설 한국보건과학연구소 논문집 Vol.4 No.1

식판식혜와 분쇄맥아의 엿기름과 엿기름 및 효소제재(α-amylase)를 사용하여 α-미(米)를 당화시켜 실험실적 방법으로 제조한 식혜를 실험 분석한 결과는 다음과 같다. (1) 시료캔의 외관상태 타검시험 및 진공도 측정 실험에서 모두 시료가 양호한 상태였다. (2) 시료캔의 개관 실험에서 실증량, Head space, pH 및 Brix에서는 시료간의 유의차는 없었다. 그러나 고형량에서는 시판 시료 1∼9가 3.5∼4.7%이고 시료 10 및 11은 공히 10%였다. (3) 시료의 당함량에서 시판(시료 1∼9)의 캔에서는 sucrose가 8.60∼10.40%였고, 엿기름 제조시료(시료 10) 및 효소제재 시료(시료 11)는 0.93%와 0.06%로 낮은 수치였고, maltose는 시료 1∼9캔에서는 0.20∼1.50%인데 반하여 시료 10 및 11에서는 6.60%와 7.0%로 놓은 함량이었다. (4) 보조 효소제를 사용한 시료캔에서의 색감은 다소 맑은 우유빛으로 나타났으나 flavor texture의 질감이 감소하였다. (5) 중금속의 함량은 tin이 32.25ppm으로 가장 높았고, iron이 6.29ppm, 그리고 lead 성분이 0.079ppm이었으며, 이들 중금속류는 기준치보다 낮은 수치였다. Author investigated on the quality evaluation of shicke beverage and its manufacturing process, sample 1∼9(commercial shicke can) was purchased from supermarket and sample 10 from saccharifying rice by using malt enzyme and the other sample 11 can from rice, malt enzyme with added to commercial α-amylase, stored for 30days at 37℃ incubator for heavy metal analysis of sample 10, 11. The external appearance, beating test and vacuum degree of all sample cans were excellent and good valued. On the open test of sample can, head space was 7.4∼9.8mm, pH 5.79∼6.24 and brix was 12.0∼13.8% and liquid color, flavor degree were good and excellent, the solid content of sample 1∼9 was 3.5∼4.7%, sample 10, 11 was 10% equality. The sucrose content of sample 1∼9 was 8.60∼10.60% higher amount than sample 10, 0.93%, 11, 0.06% respectively, and maltose was 0.20∼1.5% higher content of sample 1∼9 than sample 10,6.60% and 11,70%. The color degree of sample 11, added α-amylase was showed as milky color and its flavor texture was low degree than sample 10 can. Among the heavy metals analyzed from canned shicke, tin, iron and lead content were 32. 25ppm, 6.29ppm and 0.079ppm. They were low limited of law of food hygiene.

Cyclohexane과 n-heptane 混合物의 液體膜에 의한 分離

許永澤,鄭泰秀 成均館大學校 科學技術硏究所 1991 論文集 Vol.42 No.1

In the separation of cyclohexane-n-heptane mixture by emulsion-type liquid membrane, the effects of the following factors on the separation factor were studied : the ratio of volume of surfactant solution to volume of hydrocarbon mixture, surfactant concentration, stirring speed in emulsification and glycerol concentration. The results were as follows : (1) The separation of cyclohexane was most effective at the ratio of volume of surfactant solution to volume of hydrocarbon mixture of 0.6 and the contact time of 20 minutes, while it decreased as the ratio of volume of surfactant solution to volume of hydrocarbon mixture increased. (2) The separation of cyclohexane was most effecitve at the surfactant concentration of 0.6 weight per cent, the contact time of 20 minutes and the stirring speed for emulsification of 1200 rpm and the separation decreased as the surfactant concentration increased above 0.6 weight per cent as well as decreased below 0.6 weight percent. (3) The separation of cyclohexane increased as the glycerol concentration increased up to 30 weight per cent, however it decreased as the surfactant concentration increased above 30 weight per cent, and the separation was most effective at the glycerol concentration of 30 weight per cent and the contact time of 20 minutes.

담수어 잉어(Cyprinus carpio)의 각 조직의 Ornithine aminotransferase의 활성도

허광덕,홍영수 최신의학사 1988 最新醫學 Vol.31 No.4

담수어 잉어(Cyprinus carpio)의 각 조직의 arginase 활성도의 분포

허광덕,홍영수 최신의학사 1988 最新醫學 Vol.31 No.4

CV黑鉛鑄鐵의 黑鉛型態 및 機械的 性質에 미치는 Ni첨가 효과에 관한 연구

許甫寧,金水泳,南泰運,徐弘三,金學權 慶尙大學校 1985 論文集 Vol.24 No.1

In this study, an easy production method of CV (Compacted/vermicular) graphite cast iron with small addition of a Ni which is known as the element of the graphitization was investigated. And so, the effects of fading (holding) time and of Ni addition after the treatments with spheroidizer (Fe-Si-Mg-Ca-Al-Ti-Ce) were also investigated. The results obtained are as follows. 1. According as Ni contents in CV molten cast iron increase, the graphite No. and CV radio were increased. And so, graphite form and the distribution of the graphite were homogenized. 2. When the addition treated with Ni, the tensile strength were increased, and the effect of fading time were decreased.

담수어 잉어(Cyprinus Carpio)의 각 조직의 Proline oxidase의 분포

허광덕,홍영수 中央醫學社 1988 中央醫學 Vol.53 No.3

Little is known of the distribution of proline oxidase in fresh-water fish. In the present studies, we have estimated proline oxidase activity in carp, Cyprinus caripio, tissues. Seminal vesicle was found to show the highest activity among 11 tissues examined and followed by muscle, gills, intestine, brain and eye. The lowest activities were found in spleen, liver, kidney, heart, stomach.

방사선 조사에 의한 흰주 난포의 퇴축과 난포세포의 방사선 감수성

김수일,한승로,조근자,허대영,이영호,조문준,김무강,김원식 충남대학교 의과대학 의학연구소 2002 충남의대잡지 Vol.29 No.1

The aim of this study were to investigate radiation-induced atresia and radiation susceptibility in the rat ovary morphologically. Female rats (Sprague Dawley strain) of 4 weeks old were irradiated with dose of 4 Gy and 8 Gy, and sacrificed at hour 6, 12, and 24 after radiation. The H & E stain, the TUNEL method (ApopTag kit) and transmission electron microscopy (TEM) were used. In light microscopic observation, the number of atresia of ovarian follicles were increased significantly at 6h after irradiation (p<0.01). There was no significant difference between 4 Gy and 8 Gy irradiated groups. In TEM observation, granulosa cells in radio-sensitive follicles were characterized by several structural features including condensation of nuclear chromatin granules, nuclear fragmentation and apoptotic body formation. An apoptotic cell is observed to have been phagocytosed by a normal granulosa cell. Granulosa cells in radio-resistant follicles were characterized by several structural features including nuclear indentation, partial condensation of chromatin granules, mitochondrial swelling, dilatation of RER cisterns, accumulation of dense irregular masses, accumulation of lipid droplets, and increased lysosomal bodies. Number of gap junctions between granulosa cells were decreased, and intercellular space were widen than that of control animals. These findings were prominent at 6h after irradiation and were diminished at 12h and 24h after irradiation. With these results, it was concluded that radiation-induced follicular cell apoptosis and ovarian follicular atresia in rat ovary increased considerably at 6h after irradiation. Further studies are needed to reveal the more extensive differences between radiosensitive and radioresistant follicular granulosa cells.

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.

흔적이론과 의미해석

이영헌,조학행,이흥수,허정 조선대학교 외국문화연구소 1980 外國文化硏究 Vol.3 No.1

표준이론(Standard Theory)에 있어서 한 문장의 의미해석은 오직 심층구조에 의해서만 가능하였다. 그러나 어떤 문장에 있어서는 심층구조의 정보만으로는 그 문장이 지니고 있는 모든 의미를 나타내주지 못하는 경우가 있기 때문에 표층구조에서도 의미해석을 하여야 할 경우가 생긴다. 이와 같은 문법기술의 궁극적 목표인 의미해석에 밝은 전망을 주지 못하는 표준이론은 확대표준이론으로 발전되었다. 확대표준이론(Extended Standard Theory)에 의하면 한 문장의 의미해석은 심층구조와 표층구조를 모두 다 들여다 보아야 가능하다. 그러므로 의미해석의 정보를 심층구조에서 뿐만 아니라 표층구조에서도 택하여야 한다면, 어떤 정보는 심층구조에서 얻어야 하고, 또 어떤 정보는 표층구조에서 얻어야 할 것이냐 하는 문제가 생긴다. 다시 말하면 심층조와 표층구조가 제공하는 정보의 구별에 따르는 문제가 생기는 의미해석의 문제도 그만큼 복잡해진다. 뿐만 아니라 두 구조가 제공하는 정보에 의한 의미해석이 복잡해짐에 따라 의미가 동일한 두 문장과 한 문장이 두개 이상의 의미를 지녔을 경우의 의미해석은 더욱 어려운 문제가 된다.

Newcastle Disease Virus의 Fusion 단백 유전자의 제한효소분절형태(RELP)의 특이성

장경수,김지영,김석,김태용,송영환,허지연,김현수,송희종,전무형 충남대학교 수의과대학 동물의과학연구소 2001 動物醫科學硏究誌 Vol.9 No.-

To evaluate the specificity of restriction fragment length polymorphism (RFLP) of Newcastle disease virus (NDV) fusion (F) protein gene for various NDV strains. F protein genes of NDV CBP-1 isolate, LaSota, B1 and Kyojungwon (KJW) were amplified by reverse transcriptase-polymerase chain reaction (RT-PCR) and RFLP were examined. In RT-PCR using F primer sets for 1.7 kb F gene, the amplified products were observed in CBP-1, LaSota and B1 except KJW. However, F2 primer set for 521 bp yielded the amplified bands with all strains. The amplified F genes (1.7 kbp) were treatd with 15 different restriction enzymes to analyze RFLP and the cleavage patterns. CBP-1 showed various cleavage patterns with 8 enzymes, LaSota, with 11 enzymes and B1, with 11 enzymes. According to the cleavage patterns, the physical maps were constructed, and it was found that CBP-1, LaSota and B1 strains had specific cleavage sites with HinfI, XbaI and XhoI. These findings suggest that RFLP are worth applying in the diagnosis and molecular epidemiological studies of Newcastle disease.