『영추(靈樞)』, 『소문(素問)』, 『난경(難經)』에 나타난 오수혈(五輸穴)의 개념에 대한 고찰

안철우,민영광,안창범,장경전,김철홍,송춘호,윤현민,Ahn, Chul-Woo,Min, Young-Kwang,Ahn, Chang-Beohm,Jang, Kyung-Jun,Kim, Cheol-Hong,Song, Choon-Ho,Yoon, Hyun-Min 대한약침학회 2008 Journal of pharmacopuncture Vol.11 No.1

In $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$, there are differences in viewing FiveSu-point(五輸穴) and its practical application in treatment. The following conclusions are induced from these different point of views. 1. Fundamental features of FiveSu-point are shown in$\ulcorner$Yingshu(靈樞)$\lrcorner$ 2. In $\ulcorner$Internal classic(內經)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$, it seems attachment that FiveSu-point is identical to the Five Elements, but there are differences in using the Five Elements sangsyang-sangguk in treatment. 3. There are clear differences between $\ulcorner$Internal classic(內經)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$ in attachment of FiveSu-point and Fourseasons. Differences are shown in each chapter of $\ulcorner$Yingshu(靈樞)$\lrcorner$. 4. Different application of FiveSu-point's various cases is shown in $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$. 5. Different application of FiveSu-point in $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$ is due to different historical background.

Saccharomyces屬 및 Bacillus屬을 接種한 韓國在來式고추장의 香氣成分同定

안철우(Cheol-Woo Ahn),성낙계(Nack-Kie Sung) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.1

韓國在來式 고추장의 醱酵熟成過程中, 香氣成分生成에 主로 關與하는 Saccharomyces屬 1株와 Bacillus屬 3株를 各各 接種하여 담근, 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다.<br/> Saccharomyces sp.는 tetrahydro geraniol, methoxy acetophenone 및 myrtanal의 生成에 主로 關與하며 Bacillus sp. B-1과 Bacillus sp. B-2는 furfuryl-n-butyrate, 그리고 Bacillus sp. B-3는 n-propylbenzene의 生成에 主로 關與하는 것으로 밝혀졌다. Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculiar flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (GC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geraniol, furfuryl alcohol, methoxy acetophenone and myrtanal in Kochujang inoculated with Saccharomyces sp., 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methhyl-n-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inoculated with Bacillus sp. B-3 were identified as major components, respectively.

韓國在來式고추장熟成中의 主要成分 및 微生物의 變化

안철우(Cheol-Woo Ahn),성낙계(Nack-Kie Sung) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.3

우리나라 固有의 傳統調味食品인 고추장의 品質改善과 合理的이고 科學的인 담금法 및 熟成條件을 究明하기 위하여 고추장의 醱酵熟成中, 一般成分의 變化와 微生物의 動態를 調査하여 다음과 같은 結果를 얻었다.<br/> 담금 고추장에 있어서 一般成分의 經時的 變化는 水分, 鹽分 및 粗灰分은 醱酵熟成中의 增減이 거의 없었고 還元糖과 總窒素는 醱酵熟成 40日頃까지는 增加하였다. 그 以後에는 減少하였으며 醱酵熟成됨에 따라 粗脂質과 pH는 徐徐히 減少하는 反面, 滴定酸度와 아미노窒素는 增加하는 傾向을 보였다.<br/> 한편, 담금 고추장의 材料中, 고추가루는 細菌數가 3.9×10^7/g, 酵母數는 1.5×10³/g이며, 食鹽은 細菌이 7.6×10⁴/g, 酵母數는 2.8×10²/g이 檢出되었으며, 설탕 엿기름 및 수도물은 100/g 以下였다.<br/> 그리고 고추장 醱酵熟成中, 一般細菌 및 酵母數의 經時的 變化는 熟成 40日頃까지는 增加하였으나 그 以後부터 徐徐히 減少하는 傾向이 였다. The present study was attempted to obtain the basic data concerning a reasonable preparing method and the optimum fermentation conditions of Kochujang (Red pepper paste).<br/> To establish the stsandard quality of Kochujang, changes of the chemical compositions and the numbers of bacteria and yeasts in Kochujang during fermentation were observed.<br/> Moisture, salts and crude ash contents of Kochujang were not changed significantly during fermentation. Titrable acidity and amino nitrogen gradually increased with the time-passed, whereas crude fat gradually decreased with the time-elapsed. And reducing sugar and total nitrogen increased until 40 days, but slightly decreased after this period.<br/> The numbers of bacteria and yeasts in the ingrients for the preparation of Kochujang were 3.9×10^7/g, 1.5×10³/g in red pepper powder, 7.6×10⁴/g, 2.8×10²/g in salts, respectively, but those of sugar and malt were not more than 100/9. Microbial counts in Kochujang during fermentation increased until 40 days, but those are gradually decreased after that.

韓國在來式 고추장의 香氣成分同定

안철우(Cheol-Woo Ahn),김종규(Jong-Kyu Kim),성낙계(Nach-Kie Sung) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.3

우리나라 傳統酵素食品인 고추장의 品質을 改善하기 위한 資料를 얻고자 一般家庭에서 在來式으로 담근 80試料의 고추장을 蒐集하여 一般成分을 分析하고 5個月間 醱酵熟成시킨 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다.<br/> 一般家庭에서 蒐集된 고추장의 一般成分은 水分 40.51%, 鹽分 6.0%, 粗脂質 3.25%, 粗炭分 10.30%, 還元糖 19.60%, 아미노窒素 179.5㎎/100g 및 總窒素 4.43%였고, pH는 4.79, 滴定酸度(0.1N NaOH)는 9.28㎖였으며 官能檢査点數는 平均値가 125.01点이였고 標準偏差는 15.42였다. 또한 담금고추장의 揮發性成分은 中性劃分에서 methoxy acetophenone 外 29成分, phenol性劃分에서 thymol 外 7成分 및 酸性劃分에서 methyl octanoic acid 外 7成分으로 모두 46成分이 同定되었으며 鹽基性劃分에서는 檢出되지 않았다. The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed.<br/> The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25% of crude fat, 10.30% of crude ash, pH 4.79, 9.28㎖ of titrable acidity, 19.60% of reducing sugar, 179.51㎖/100g of amino nitrogen and 4.43% of total nitrogen.<br/> The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS).<br/> Total volatile components identified in the native Kochjang were 46 components. i.e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.

충무연안의 Vibrio parahaemolyticus와 V. alginolyticus의 분포

이원재,안철우,LEE Won-Jae,AHN Cheol-Woo 한국수산과학회 1976 한국수산과학회지 Vol.9 No.4

충무연안의 한실포에서 인평포에 이르는 굴${\cdot}$홍합 양식장(Fig.1)을 중심으로 1975년 7월부터 1976년 9월까지 매월, 해수, 이토, 굴 및 담치에서 V.parahaemolyticus와 V. alginolyticus의 분포를 조사한 결과를 요약하면 다음과 같다. 1. 해수, 이토, 굴 및 담치, 420개 시료에서 parahaemolyticus 51균주와 V. alginolyticus 160 균주를 분리하였다. 2. 월별분리율은 7월-9월에 가장 높았다. 3. 시료별 parahaemolyticus의 분리율은 이토$(28\%)$, 해수$(24\%)$, 담치$(5\%)$ 및 굴$(4.2\%)$의 순이였다. 4. 조사지점별 분리율은 station 1 과 5가 다른 조사지점에 비해 가장 높았다. 5. 분리된 211 균주의 형태적 생리적 생화학적성상은 전형적인 parahaemolyticus 및 V. alginolyticus와 및 일치하였다. This study was carried out to evaluate the distribution of Vibrio parahaemolyticus and Vibrio alginolyticus in sea water, mud, oyster (Crassostrea gigas) and sea mussel (Mytilus edulis) collected from the coast of Chung-mu during the period from July 1975 to September 1976. Fifty one strains of V. parahaemolyticus and 160 strains of V.. alginolyticus were isolated from 420 samples. The distribution varied by month showing the highest in July through September The isolation ratio of V. parahaemolyticus was $28\%$ for mud, $24\%$ for sea water, $5\%$ for sea mussel and $4.2\%$ for oyster. The morphological, physiological and biochemical characteristics of 211 isolated strains were coincided with those of the typical V. parahaemolyticus and V. alginolyticus.

섬유 산업에서의 Data-Base System의 응용(I) -데이타 베이스 시스템의 기초-

김승진,안철우,오애경,Kim, Seung-Jin,An, Cheol-U,O, Ae-Gyeong 한국섬유공학회 1991 한국섬유공학회지 Vol.28 No.3

섬유 산업에서의 Data-Base System의 응용(III) -봉제용 직물생산 공정에서의 응용-

김승진,안철우,오애경,Kim, Seung-Jin,An, Cheol-U,O, Ae-Gyeong 한국섬유공학회 1991 한국섬유공학회지 Vol.28 No.5

상온 진공 분말 분사 공정을 이용한 다층 박막 소재의 제조 및 전기적 특성

류정호,안철우,김종우,최종진,윤운하,한병동,최준환,박동수,Ryu, Jung-Ho,Ahn, Cheol-Woo,Kim, Jong-Woo,Choi, Jong-Jin,Yoon, Woon-Ha,Hahn, Byung-Dong,Choi, Joon-Hwan,Park, Dong-Soo 한국전기전자재료학회 2012 전기전자재료학회논문지 Vol.25 No.8

Room temperature powder spray in vacuum process, so called Aerosol deposition (AD) is a room temperature (RT) process to fabricate thick and dense ceramic films, based on collision of solid ceramic particles. This technique can provide crack-free dense thin and thick films with thicknesses ranging from sub micrometer to several hundred micrometers with very fast deposition rates at RT. In addition, this technique is using solid particles to form the ceramic films at RT, thus there is few limitation of the substrate and easy to control the compositions of the films. In this article, we review the progress made in synthesis of piezoelectric thin/thick films, multi-layer structures, NTC thermistor thin/thick films, oxide electrode thin films for actuators or sensor applications by AD at Korea Institute of Materials Science (KIMS) during the last 4 years.

기술현황분석: 전고체 리튬 이차전지의 연구개발 현황

박동수,안철우,Park, Dong-Su,An, Cheol-U 재료연구소 2011 機械와 材料 Vol.23 No.2

전고체 리튬 이차전지는 기존 리튬 이차전지의 구성요소 가운데 액체 전해질을 고체 전해질로 대체한 것을 말한다. 전지의 폭발이나 화재의 위험성이 업소 제조공정이 단순화되며 고 에너지 밀도화 가능성에서 기존 리튬 이차전지보다 유리한 전고체 리튬이차전지는 차세대 이차전지로 주목받고 있다. 본고에서는 전고체 리튬 이차전지의 핵심 요소기술인 세라믹 고체 전해질과 용량 및 에너지 밀도 향상을 위한 전고체 이차전지 구조 등에 대해 연구개발 현황을 조사하였다.

적층 스크린의 압력강하 및 열전달 특성

송태호,안철우,김창기,고현진,Song, Tae-Ho,Ahn, Cheol-Woo,Kim, Chang-Kee,Ko, Hyun-Jin 대한기계학회 2000 大韓機械學會論文集B Vol.24 No.3

Multiple layer of wire screen is widely used in many compact devices to filter particulates and to heat or cool fluids. However, data of flow resistance and heat transfer through such layers are rare to find and thus they are experimentally investigated in this study. Compressed air is made to flow through it to find the Ergun constants over a wide range of the Reynolds number. Also, unsteady heating of the wire screen is performed to find the equivalent heat transfer coefficient between the screen and the air by fitting the unsteady air temperature. The obtained coefficients are expressed in terms of the Reynolds number and the Prandtl number.