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- 검색키워드
- 저자 : 金乙祥 (검색결과 126 건)
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金乙祥 서울大學校保健大學院 1973 公衆保健雜誌 Vol.10 No.2
In order to observe the nutritional effects of protein amount in diet, on the growth rate and the chantge in alkaline phosphatase activities, three groups of Donryu rats were fed with different amounts of casein mixes (10%), 18% and 27%) for 14-week of the experimental period. This experiment is summarized as follows: 1) During this period of experiment, the most outstanding effects of growth by the different amounts of Protein in diet were observed till 15-week of age; the group fed with 27% casein diet showed significant difference (p<0.05) when compared with the group fed on the standard diet, 18% casein content. 2) Recording the maximum functional activity at the time of 5-week of age, the serum alkaline phosphatase activity was getting more inactive and finally became stabilized in 14-week. 3) IN the relationship between the amount of Protein in diet and the serum alkaline phosphatase activity, it was found that there was more fluctuation diet group than low protein diet group (10% Casein). There was, however, no significant difference in the time when the maximum activities of alkaline phosphatase appeared among the three study groups. 4) The changes in alkaline phosphatase activity in different organs followed the same pattern of serum, that is the maximum alkaline phosphatase activities in liver, lung, kidney, bone and intestine were appeared around 5-week of age, and gradually decreased reaching to stabilized level around 10-week of age. The results indicate the fact that protein has an important nutritional effect upon the growth of living beings, playing an important role in metabolism.
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시판 스낵식품의 아미노산 조성 및 우유, 계란과 사과의 동시 섭취시 보족효과
金乙祥,申明德 단국대학교 1988 論文集 Vol.22 No.-
This study was carried out to evaluate the nutritional adequacy of breakfast cereal products sold in market. Breakfast cereal products of several manufacturing companies were obtained and analyzed in their amino acid composition. Futhermore, the effect of supplementation was evaluated when cereals were combined simultanously with milk, an apple and an egg. It was shown that Glu was the highest amino acid content in all the cereal products. Pro was the second highest in corn and barley products, while Arg was in the rice, oat and in wheat germ products. Third one was Leu or Asp, depending on the products. Ratio of total essential amino acid ranged from 26.3% to 33.7%. Wheat germ products showed the highest score of 33.7%. In the snack product whose main constiuent was corn, loss of amino acid in puffed type of cereal was higher than that of flaked type. The amino scores of all the cereal products ranged from 11.0 to 48.0. Among all the snacks, rice product had the highest score value of 48.0. The first limiting amino acid of breakfast cereal products was sulfur containing amino acid or Lys. Though the protein quality of breakfast cereal products was poor, supplementation of 120ml milk, one egg, and one apple with the snacks provide a good quality of protein because of their various amino acid content. Hence it would be highly desirable to combine breakfast cereal products with milk, an egg and an apple.
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김을상,정은자 한림대학교의료원 1979 人間科學 Vol.3 No.4
For nutritional and quality evaluation of commercial sausages, 17 kinds of sausage were selected by kinds and manufacturers. The protein content and amino acid composition were analyzed from the sausages and calculated chemical score and protein score of the protein. The results obtained from this study were as follows. 1) The crude protein content contained in Hotdog, Hamberger, Frank, Beef and Pork sausage was 13.00%, 11.17%, 12.02%, 11.67%, 11.61%, respectively. 2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) of Hotdog, Hamberger, Frank, Beef and Pork sausage was 2,02, 2.11, 2.16, 2.18, 2.15, respectively. 3) The chemical score of proteins (A/E) was 87.7 in Hotdog. 91.9 in Hamberger, 95.4 in Frank, 93.8 in Beef and 90.6 in Pork sausage. The first limiting amino acid was on the whole lsoleucine. 4) The protein score was 87.7 in Hotdog, 90.1 in Hamberger. 98.5 in Frank, 97.5 in Beef. and 90.2 in pork sausage. The first limiting amino acid was isoleucine.
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김을상,정은자 한림대학교의료원 1979 人間科學 Vol.3 No.4
For nutritional and quality evaluation of commerical sausage, 17 kinds were selected by kinds, and manufactures. Total lipid contents were measured and then analyzed the fatty acid composition of those sausages by gas chromatography. The results obtained from this study were as follows. 1) Average total fat contents of Hotdog, Hamberger, Frank, Beef and Pork sausage were 2.98%, 8.85%, 22.71%, 7.70%, 5.27%, respectively. Most of the sausages did not contain much lipid except for Frank sausage. 2) In the case of fatty acid composition it was similer in patterns but different in contents one another. Oleic acid, the chief ingredient of fatty acid, was 34.55%-45.13%, Palmitic acid was 21.39%-33.35%, Stearic acid was 10.41%∼20.54, Linoleic acid and linolenic acid which are essential fatty acid, were, 2.67%. 15.54%, 0.16%, 3.56%, respectively. 3) U/S ratio ranged from 0.75, 1.78. Most of the sausages was over 1.0 in the ratio and P/S ratio, which showed relatively low ratio, ranged from 0.08 to 0.49.
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김을상,설민영,한양일 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.3
A study on the foods of annual custom in Cheongju area was done to know the present practices and compare with Dongkooksesiki (東國歲時記), Youlyangsesiki (洌陽歲時記), Kyoungdojabji (京都雜誌), and the results of a study on the gala foods in Kangweon province. Those annual custom which are celebrated in Cheongju area are Seolnal (New Year's Day) (100%), Chuseok (Harvest Moon Day) (100%), Daeboreum (the 15th of January) (92.6%), Dongji (the winter solstice) (75.2%), and Sambok (the period of summer heat) (67.4%) in the order of higher percentages. No subjects for this survey are keeping on celebrating Junghwa (servants day), Jungwon (the 15th day of the 7th lunar month), and Nabpyoung. Foods of annual custom on Chuseok and Seolnal had a greater variety, compared with those enjoyed on other annual custom. Foods of annual custom such as Ddugguk, Mandoo on Seolnal, Ogokbab, Mugeunnamul, and Buryum on Daeboreum, Songpyun on Chuseok, Patjuk on Dongji were being enjoyed by most people. But the other foods of annual custom are enjoyed in a lower percentage or almost forgotten.
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