食餌性蛋白質 水準에 따른 흰쥐의 體 內無機物含量에 미치는 영향

高鎭福,鄭福美,李成東 新羅大學校 1987 論文集 Vol.22 No.-

Calcium, phosphorus, potassium, magnesium and zinc contents were measured in the tissues of mature rats (Sprague-Dawley strain, male 60 week-old, female 30 week-old) fed either 10%, 18% or 24% protein diets for 40 days. Liver Ca contents of the male and female rats and femur Ca or muscle of thigh p contents of the female rats in 10% protein diet feeding group were significantly higher than those of 18% or 24% protein diet feeding group. Spleen Can, Mg and Zn contents of female rats in 24% group were significantly higher than those of 18% group. Liver P, K and Mg contents and spleen Mg contents of the male rats in 10% group were significantly decreased but muscle of thigh P contents of the female rats in 10% group were significantly increased compared with 18% or 24% group. Femur and muscle of thigh Mg contents of male rats in 24% group and muscle of thigh Mg contents of female ras in 18% group were significantly decreased compared with 10% group. Kidney and serum Ca, P, K and Mg contents in male and female rats were not affected by dietary protein levels.

알콜과 단백질 수준이 흰쥐의 칼륨 ·마그네슘 및 아연의 대사에 미치는 영향

고진복,최미애,조혜련 新羅大學校 1992 論文集 Vol.33 No.1

The effects of ethanol and dietary protein levels on the potassium, magnesium and zinc metabolism were investigated in 15-week old male rats. Rats were divided into 4 groups : Control group(16% protein, 16PC) and 8% (8PE), 16% (16PE) and 24% (24PE) protein groups to which was given 5% ethanol mixed with their drinking water. Body weight gain, organ weight were not affected by either ethanol or dietary protein levels. Potassium and zinc concentrations of each organ were unchanged in the each groups. Muscle magnesium concentration was significantly higher in 8PE diet group than in control group but Liver, Heart, Kidney, Spleen and SErum magnesium concentration were not affected by either ethanol or dietary protein levels. Fecal zinc excretions in the ethanol in the ethanol treated groups(16PE) were significantly decreased compared with the control group. Apparent potassium, mangnesium, zinc absorption were unchanged by either ethanol group of dietary protein levels.

미역첨가 급식이 흰쥐의 단백질 대사에 미치는 영향

高鎭福,鄭福美,崔味愛 新羅大學校 1991 論文集 Vol.31 No.1

This study was designed to observe the effect on the body protein metabolism by feeding mixed diests of Undaria Pinnatifida(U.P) powder. Adult male rats of Spraque-Dawley strain were divided into four diet groups : one control diet and the other three diets in which U.P powder were mixed with the control diet at the rate of 1%, 2% and 3% respectively. The results of the above observation were as follows: 1. Blood hematocrit and hemoglobin concentrations in 1%, 2%, 3% group were respectively not different with control group. 2. Total nitrogen of liver in 2% U.P. group was significantly higher than that in 1%, U.P. group (P<0.01). 3. Total protein, albumin concentrations and albumin/globulin ratio in serum were not influence by feeding U.P. 4. Urea nitrogen, creatinine, calcium and iron values in serum were not different in 1%, 2%, 3% U.P. group with control group

복합레진 수복시 와동의 크기 및 수복 방법이 교두 굴곡에 미치는 영향

이미라,이인복,석창인,이상탁,엄정문 大韓齒科保存學會 2004 Restorative Dentistry & Endodontics Vol.29 No.6

The aim of this study was to measure the cusp deflection during composite restoration for MOD cavity in premolar and to examine the influence of cavity dimension, C-factor and restoration method on the cusp deflection. Thirty extracted maxillary premolar were prepared to four different sizes of MOD cavity and divided into six groups. The width and depth of the cavity were as follows. Group 1; 1.5 × 1 ㎜, Group 2; 1.5 × 2 ㎜, Group 3; 3 × 1 ㎜, and Group 4-6; 3 × 2 ㎜ respectively. Group 1-4 were restored using bulk filling method with Z-250 composite. However, Group 5 was restored incrementally, and Group 6 was restored with an indirect resin inlay. The cusp deflection was recorded at the buccal and lingual cusp tips using LVDT probe for 10,000 seconds. The measured cusp deflections were compared between groups, and the relationship between the cube of the length of cavity wall/the cube of the thickness of cavity wall (L³ / T³), C-factor and cusp deflection or %flexure (100 × cuspal deflection / cavity width) was analyzed. The cusp deflection of Group 1-4 were 12.1 ㎛, 17.2 ㎛, 16.2 ㎛ and 26.4 ㎛ respectively. The C-factor was related to the %flexure rather than the cusp deflection. There was a strong positive correlationship between the L³ / T³ and the cusp deflection. The cusp deflection of Group 5 and 6 were 17.4 ㎛ and 17.9 ㎛ respectively, which are much lower value than that of Group 4.

슬관절통 환자에서 초저온 냉기를 이용한 한냉치료후시각적상사척도값의 변화

이정권,김미정,박시복,김영호 大韓再活醫學會 1999 Annals of Rehabilitation Medicine Vol.23 No.1

냉기 치료에 따른 둔근에서의 피부 및 근육내 온도 변화

정우성,김미정,박시복,이상건,김영호,양길태,장윤희 大韓再活醫學會 1998 Annals of Rehabilitation Medicine Vol.22 No.2

광원의 종류에 따른 복합레진의 중합거동 및 중합률에 관한 연구

류주희,이인복,유현미,김미자,석창인,권혁춘 大韓齒科保存學會 2004 Restorative Dentistry & Endodontics Vol.29 No.4

Objectives: The purpose of this study was to observe the reaction kinetics and the degree of polymerization of composite resins when cured by different light sources and to evaluate the effectiveness of the blue Light Emitting Diode Light Curing Units (LED LCUs) compared with conventional halogen LGUs. Materials and Methods: First, thermal analysis was performed by a differential scanning calorimeter(DSC). The LED LCU (Elipar Freelight, 320㎽/㎠) and the conventional halogen LCU (XL3000, 400㎽/㎠) were used in this study for curing three composite resins (SureFil, Z-250 and AEliteFLO). Second, the degree of conversion was obtained in the composite resins cured according to the above curing mode with a FTIR. Third, the measurements of depth of cure were carried out in accordance with ISO 4049 standards. Statistical analysis was performed by two-way ANOVA test at 95% levels of confidence and Duncan's procedure for multiple comparisons. Results: The heat of cure was not statistically different among the LCUs (p > 0.05). The composites cured by the LED (Exp) LCUs were statistically more slowly polymerized than by the halogen LCU and the LED (Std) LCU (p< 0.05). The composite resin groups cured by the LED (Exp) LGUs had significantly greater degree of conversion value than by the halogen LCU and the LED (Std) LCU (p = 0.0002). The composite resin groups cured by the LED (Std) LGUs showed significantly greater depth of cure value than by the halogen LCU and the LED (Exp) LGU (p < 0.05).

대학생들의 떡에 대한 기호도 및 이용현황

이현옥,노숙령,김기숙,이숙영,이복희,박미정 중앙대학교 생활과학연구소 2002 생활과학논집 Vol.15 No.-

The survey study was conducted to investigate the rice cake consumption pattern including the frequency of intake and the degree of preference and the area of improvement for Korean rice cake among college students. About the motive for purchases of rice cake, 'taste is good(43.3%)' was the highest, and 'eat as a snack' the next (42.9%). The reason which does not eat the rice cake frequently was uncomfortable to eat (24.1%), insipid(21.4%), not variously assorted(17.9%) in the order named. The college students surveyed were eating rice cake as a snack mainly. They wanted the rice cake to be charmed and be in pretty shape, and fusion style for gift. And they wanted to be rice cake more sweetened and cool taste like ice cream. Therefore, traditional rice cake is required for further research for the development of product which is more acceptable for the young adults.

콩아이스크림의 상품화를 위한 고정화 효소의 이용

이숙영,이현옥,노숙령,김기숙,이복희,박미정 중앙대학교 생활과학연구소 2002 생활과학논집 Vol.15 No.-

The study was to investigate the functional properties of soy protein isolate hydrolyzed by immobilized α-chymotrypsin and the quality characteristics of soy ice cream made by the soy protein isolate treated with immobilized α-chymotrypsin. Up to the hydrolysis rate of 22.9%, treatement by immobilized α-chymotrypsin costed more time than that of α-chymotrypsin. Foam and emulsion capacity were decreased by the number of repetitive usage. Apparent viscosity and overrun of soy ice cream treated with immobilized α-chymotrypsin and α-chymotrypsin were shown similar tendency. In the sensory characteristics, soy ice cream by enzyme treatment was evaluated as much acceptable than untreacted soy ice cream in the item of beany flavor, icy feel and overall quality. For efficient use of immobilized α-chymotrypsin industrially, α-chymotrypsin immobilized on glass beads can be reused for about 11 times more than α-chymotrypsin.

Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang

Bog Mi Ryu,Seung Hee Ryu,Mi Jeong Kim,Young Soon Lee,Gap Soon Moon 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.1

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.