미국 병원의 영리법인화 유형과 추세

정기택,Jeong, Gi-Taek 대한병원협회 2002 대한병원협회지 Vol.31 No.6

健康食品情報에 너무 집착하지 말자

鄭基澤 한국식품과학회 1987 식품과학과 산업 Vol.20 No.2

저장중 원료 잎담배의 탄화발생과 색상 및 화학성분과의 관계

정기택,안대진,김미주,이종철 한국연초학회 2001 한국연초학회지 Vol.23 No.2

This study was carried out to evaluate the correlations among degree of carbonization, chemical components and chromatic characteristics, and to establish the criterion of carbonizaion in leaf tobacco during aging storage. The flue-cured (B2O) and burley (B2T) leaf tobaccos were redried with conventional practices for each other type, and moisture contents of leaf tobaccos were adjusted to 13, 15, 17 and 19% after redrying. The leaf tobaccos were packed in carton box and stored for 8 months in the controlled-environment rooms($35^{\circ}C$, 65% R.H. and $40^{\circ}C$, 80% R.H.). Degree of carbonization, chemical components, and chromatic characteristics(L ; black-white, a ; red to green, b ; yellow to blue) were invetigated every month. Carbonization Index (C.I.) was established as (equation omitted) in accordance with degree of carbonization in two types. The C.I. value of flue-cured leaf(56.5) for slight carbonization was higher than that of burley leaf(48.0). C.I. and rate of usable leaf, L and b were positively correlated in two types. C.I. was significantly shown positive correlation with pH in two types. The correlations between the predicted and the observed values of slight carbonizating times(month after storage) using C.I. and pH were positive significant in two types. The results suggest that cabonization index may be useful to forecast and prevent the carbonization, and pH may be useful to estimate cabonization indirectly for flue-cured and burley leaves during aging storage.

버어리종 잎담배의 퇴적발효가 화학성분, 색상 및 끽미에 미치는 영향

정기택,안대진,김미주,이종철,이윤환 한국연초학회 2001 한국연초학회지 Vol.23 No.2

This study was carried out to evaluate the effect of bulk fermentation on chemical, chromatic, and organoleptic characteristics of burley leaf tobacco. The pile of ferment processing was taken up 32 days under the conolitions of leaf moisture contents of $28\pm1%$, with a pressure of some 200kg/$m^2$ within a closed room (mean air temperature and relative humidity ; 20.5$^{\circ}C$ and 58.7%). The pile was opened up and reconstructed two times when the maximum inside temperature reached at $45~46^{\circ}C$. The nicotine content was decreased, but amomnia contents and pH were significantly increased by bulk fermentation. Otherwise, the contents of total nitrogen, total volatile base, organic acids, and fatty acids were not affected by same treatment. The value of L(black to white), a(red to green) and b(yellow to blue) in chromatic characteristics were significantly decreased by bulk fermentation. In sensory test of the cigarettes made by addition of the tormented tobacco leaves after toasting in proportion of 19-25%, no negative characteristics in irritation, taste, and preference were detected in comparison with normally processed cigarettes(19%, 2 years fermentation, toasting). The results suggest that bulk fermentation may be useful to increase the proportion of burley leaf tobacco in the cigarettes and to shorten the period of storage for aging.

미가공 잎담배 저장 중 색상, 화학성분 및 끽미 변화

정기택,안대진,이종률,김상범 한국연초학회 2002 한국연초학회지 Vol.24 No.2

This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

논단(論壇) : 민간의료보험(民間醫療保險)의 현황(現況)과 활성화(活性化) 방안(方案)

정기택 보험연구원 1996 보험금융연구 Vol.17 No.-

한국 재래酒에 관한 연구 : Ⅳ報약탁주에서 분리한 효모에 관하여 Ⅳ. Isolation of yeasts from Tack Ju and Yack Ju

鄭基澤 慶北大學校 1975 論文集 Vol.20 No.-

1. 5 strains T-T-4 T-T-2 T-T-1 T-T-3, T-K-2 produced Capacity of alcohol more than 5.78% 2. 5 strains of yeast T-T-2 T-T-4 T-K-2 T-T-18 T-T-1 were the most Wailable in View of fermentative power by Capacity of CO_2 3. 6 strains T-T-2, T-K-2, T-T-4, T-S-2 T-I-3 T-I-1 are available not only taste and flavour but productive power of alcohol in sweet potato starch. 4. The Cells form of industrialized 6 strains, are long oval and round, and most of them are similar to the other yeast in size. 5. In giant Colony the Color was cream color and creambuff. and T-K-2 was formed by 15×12㎜ on diameter and by 3.5㎜ on high. 6. Optimum temperature of all strains is 25˚∼30℃ but T-K-4 is 28∼30℃ 7. Optimum PH is 3.4∼4.6 8. T-S-2 was died off at 65℃, but the strains died 60℃

사과酒에서 分離한 産膜酵母에 關한 硏究 : Ⅱ. 産膜酵母 FY-5의 生育條件 Ⅱ. Grouwth Conditions of Film-Forming Yeast FY-5

鄭基澤,宋亨翼 COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1984 慶北大農學誌 Vol.2 No.-

As a basic study for growth inhibition of film-forming yeasts in apple wine during storage periods, the growth conditions of Hansenula beijerinckii FY-5 which was isolated and identified in previous paper were investigated. The optimum conditions for film-formation were pH 3.0 and temperature of 30-35℃, and sugar concentration in medium had no effect on film-formation. The thermal death of strain FY-5 was observed at 70℃ for 10 minutes. This strain was able to grow in synthetic medium contained 12% or less ethanol, but in apple wine contained 8% or less ethanol. The strain belonged to true-film yeast, which did not required biotin for film-formation in synthetic medium, and had low tolerance for SO_(2) (70ppm). Also, the effect of amino acids and other vitamins on film-formation were investigated.

철골공장의 일관설계를 위한 크레인 하중 자동화

정기택 한국전산구조공학회 2001 한국전산구조공학회논문집 Vol.14 No.2

iTOP(integrated-design Tool Of Plant)은 철골공장을 대상으로 한 모델링, 구조해석, 후처리, 부재설계, 구조계산서, 구조도면 및 물량산출에 이르는 일련의 과정을 유기적으로 통합한 시스템이다. 크레인 주행도를 주요 인터페이스 도구로 이용하고 \"크레인 하중조건\"이라는 개념을 새로이 도입함으로써, 각 크레인의 주행 범위 및 하중 옵션을 경우별로 설정할 수 있도록 하였다. 이에 따라 크레인거더의 설계 및 해석하중의 계산이 효과적으로 이루어지고, 제반 데이터에 따른 크레인 하중조합의 산정은 완전히 자동화되었다.

황색종 잎담배의 숙성기간이 색상, 화학성분 및 끽미에 미치는 영향

정기택,안대진,이종률,제병권 한국연초학회 2004 한국연초학회지 Vol.26 No.1

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18~21 to 9~12 months may be beneficial to save storage cost in flue-cured tobacco.