혈전증의 약국상담

조규옥 약업신문사 1995 의약정보 Vol.1995 No.1

수입 활어류 중의 중금속 함량에 관한 연구 (1)

조규옥 외 전남대학교 수산과학연구소 1996 수산과학연구소논문집 Vol.5 No.-

This study was carried to investigate the contents of heavy metals, mercury, lead, cadm?um, copper and zinc, imported live fish for the purpose of plan preservation of health and sanitation of the public. πle samples in used this study are live fish of 6 c1잃ses. The range of heavy metal contents in imported live fish was mercury 0.001 ~0.091ppm, lead 0.01 ~ 1.62ppm, cadmium 0.02 ~0.35ppm copper 0.14~ 1.36ppm, and zinc 0.82 --12.28ppm, respect?vely. 까le result of this study heavy metal contents in imported live fish are low level comp셰re with regulation value of another nations and korea. And the contents of heavy metal in imported \ive fish are natural.

수입 활어류 중의 중금속 함량에 관한 연구 (Ⅰ)

Kyu Ok CHO(曺圭玉),Tae Jung KANG(姜泰中) 전남대학교 수산과학연구소 1996 수산과학연구소논문집 Vol.5 No.-

This study was carried to investigate the contents of heavy metals, mercury, lead, cadmium, copper and zinc, imported live fish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are live fish of 6 classes. The range of heavy metal contents in imported live fish was mercury 0.001~0.091ppm, lead 0.01~1.62ppm, cadmium 0.02~0.35ppm copper 0.14~1.36ppm, and zinc 0.82~12.28ppm, respectively. The result of this study heavy metal contents in imported live fish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported live fish are natural.

저식염 속성 멸치 발효액화물 가공에 관한 연구(Ⅰ) : 숙성 중 유리아미노산 변화 및 품질지표 Changes in Free Amino Acids during Fermentation and Quality Indices

박춘규,강태중,조규옥 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.2

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 his at 50℃ and then adding 13% Naa and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples, They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

용가시나무(Rosa maximowicziana) 뿌리의 Triterpenoid 성분 연구(Ⅱ)

趙庚烈,禹美熙,曹圭玉 대구효성가톨릭대학교 응용과학연구소 1994 응용과학연구논문집 Vol.3 No.-

Rosa maxinowicziana Regel (Rosaceae) is a deciduous, latifoliate shrub growing in most parts of Korea. The sprout of this plant has been used for food, and the fruit for treating thirst. Also, the root of this plant has been used for rheumatism in a Korean folk medicine. From the roots of this plant, three triterpenoids were isolated and the structures were es-tablished on the basis of spectral and chemical evidence. So, these compounds are 3β-hydroxylup-30-ene-28-oic acid(betulinic acid), 2α, 3α, 19α-trihydroxyurs-12-ene-28-oic acid(euscaphic acid) and 2α, 3β, 19α-trihydroxyurs-12-ene-28-oic acid(tormentic acid), respectively.

저식염 속성 멸치 발효액화를 가공에 관한 연구(Ⅱ) : 숙성 중 oligopeptide 아미노산 함량변화 Changes in the Amino Acids from Oligopeptides during Fermentation

박춘규,강태중,조규옥 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.4

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition form oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then declined irregularly during fermentation. Their maximum amounts were just after heating at 50℃ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied 0.6~27.7%(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefation(sample A,B and C) and traditional fermented liquefaction(sample D), respectively.

수입 냉동 패류 중의 중금속 함량에 관한 연구 (Ⅲ)

Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1997 수산과학연구소논문집 Vol.6 No.-

This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen shellfish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen shellfish of 5 classes. The range of heavy metal contents in imported frozen shellfish was mercury 0.002~0.026ppm, lead 0.27~3.22ppm, cadmium 0.05~1.31ppm copper 0.17~9.73ppm, and zinc 7.62~47.16ppm, respectively. The result of this study heavy metal contents in imported frozen shellfish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen shellfish are natural.

수입 냉동 어류 중의 중금속 함량에 관한 연구 (Ⅱ)

Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1996 수산과학연구소논문집 Vol.5 No.-

This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen fish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen fish of 6 classes. The range of heavy metal contents in imported frozen fish was mercury 0.001~0.014ppm, lead 0.005~1.422ppm, cadmium 0.007~0.617ppm, copper 0.016~2.000ppm, and zinc 1.380~11.033ppm, respectively. The result of this study heavy metal contents in imported frozen fish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen fish are natural.

駕莫灣內 細菌 Flora의 季節的 變動에 關한 硏究: 3. 細菌 Flora 分布에 關하여

Suk U SHIN(申錫雨),Kyu Ok CHO(曺圭玉),Hoon I KANG(姜壎二),Sung Koo KANG(姜聖求) 전남대학교 수산과학연구소 1992 수산과학연구소논문집 Vol.1 No.-

駕莫灣內의 淸淨海域과 汚染海域間에 있어서 一般細菌 flora의 量的 分布를 調査하여 汚染階級에 對한 基礎資料를 얻고 分離菌의 生化學的 性狀을 통해 이들 海域間의 細菌相에 對한 差異点을 알아보기 위해 調査한 結果는 다음과 같다. 駕莫灣內 썰물과 밀물에 對한 年中 Microflora의 分布는 汚染海域에서 썰물때, 淸淨海域에서는 밀물때 優勢한 傾向을 보여주었다. 汚染階級으로 B, C, D海域에서는 밀물시 4月에서 7月, 썰물시 4月에서 10月사이 10³~10⁵/ml로 過營養域 이었고 淸淨海域인 A海域은 10²~10⁴/ml로 富營養域으로 나타났다. 細菌 flora는 分離菌 214 菌株中 Gram-positive 菌과 Gram-negative 菌으로 Pseudomonas, E-nterobacteriaceaeㆍMoraxella가 分離菌의 69%로 優勢하였다. 食鹽濃度는 3% Nacl과 75% ASW에서 生育可能한 菌株가 84.4%로 大部分 好鹽性 菌이었다. 至適溫度는 25℃에서 46.9%, 37℃에서 51%로 나타 났다. This study carried out to get a basic data on the contamination grade of the ocean according to the quantitative distribution of marine bacteria and to know a point of difference on bacterial genus in the clean and contaminated sea area of Kamk bay. The results are as follows : The quantitative distribution in this bay shown predominent tendency when it was ebb tide in the contaminative sea area and flood tide in the clean sea area. The contamination grade of the ocean in B, C, D sea area was supernutritive area with 10³~10⁵/ml when it was flood tide among April and July and ebb tide April and October. A sea area become to known with unpolluted sea was eutrophical area with 10²~10⁴/ml. Among 214 strains isolated from investigative sea area, Pseudomonas, Moraxella, Enterobacteriaceae and Gram-positive bactera predominated with 69‰.

음성인식을 위한 알고리즘에 관한 연구

김선철(Sun Chul Kim),이정우(Jung Woo Lee),조규옥(Kyu Ok Cho),박재균(Jae Gyun Park),오용택(Yong Taek Oh) 대한전기학회 2008 대한전기학회 학술대회 논문집 Vol.2008 No.7