난황유의 지방산 조성에 관한 연구

고무석,최옥자,김용두,김종숙 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

방사구와 비방사구에서 채취한 달걀 난황을 배소·압착하여 얻은 난황유를 Folch법으로 정제한 후 gas chromatography로 지방산 조성을 분석한 결과는 다음과 같다. 난황유의 총지질과 중성지질의 지방산 조성은 oleic acid, palmitic acid, linoleic acid 순으로 주성분을 이루었고, 당지질은 palmitic acid, oleic acid, stearic acid, lauric acid 순으로, 인지질은 oleic acid, lauric acid, palmitic acid 순으로 주성분을 나타냈다. 포화지방산 함량은 방사구 보다 비방사구에서 약간 높았고, 포화지방산에 대한 불포화지방산의 비율(USFA/SFA)은 비방사구보다 방사구에서 높았다. Egg yolk oil was obtained by roasting and pressing egg yolks of hen's egg breeding on the open barn system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2:1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of egg yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

미나리의 향기성분에 관한 연구 : 추출방법 , 부위별 및 열처리방법에 따라 according to extraction methods , parts and heating methods

고무석,최옥자,이행재 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

미나리(Qenanthe javanica D.C)의 향기성분의 추출방법, 부위별 및 열처리 방법에 따라 미나리의 향기 성분을 분석한 결과는 다음과 같다. 수증기 증류법에 의해 추출된 성분은 23종의 성분, Head space법에서는 8종의 성분, Ether 추출법에서는 16종의 성분, Tenax-GC법에서는 9종의 성분이 확인되어 향기성분 조성은 추출방법에 따라 상당한 차이를 나타냈고, 수증기 증류법에 의해 추출하였을때 가장 많은 종류의 성분이 검색되었다. 부위별 미나리 향기성분을 분석한 결과, 향기성분의 함량은 줄기와 잎에서 각각 41.71 ㎎%, 85.37 ㎎%로 잎에서의 함량이 줄기보다 더 높았다. 줄기 부위에서는 hydrocarbon류 14종, aldehyde류 5종, alcohol류 4종으로 23종의 성분을 잎 부위에서는 hydrocarbon류 21종, aldehyde 5종, alcohol류 4종, ester 1종으로 31종의 성분을 확인하였으며, 잎 부위가 줄기에 비하여 비교적 다양한 종류의 향기 성분이 검출되었다. 줄기에서는 octanal 함량이 가장 높았고, limonene, sabinene, γ-terpinene, β-myrcene 함량이 높았으며, 잎에서는 octanal 함량이 가장 높았고, isobicyclogermacrene, limonene, β-farnesene, undecaethiol, γ-terpinene, sabinene, elemene, β-myrcen 함량이 높았으며, 이들이 미나리의 중요한 향기 성분이라 할 수 있다. 또한 열처리 방법에 따라 미나리의 향기성분 조성이 변화되었으며, 1000 ㎖에서 열처리한 미나리가 생시료 미나리의 향기성분과 가장 유사하였고 향기성분 함량이 가장 높았다. This study was carried out to investigate the volatile constituents change according to extraction methods, parts and heating methods. The research results are as follows: 23 kinds of components were extracted by steam distillation method; 8 by head space method; 16 by ether extraction method; 9 by Tenax-GC. This fact indicated that volatile constituents differ depending upon the extracting method. When the volatile constituents were extracted by steam distillation method and analyzed by GC-MSD, the content of the volatile constituents was 41.71 ㎎% in the stem and 85.37 ㎎% in the leaf. A total of 23 components - 14 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol- were detected in the stem. A total of 31 components - 21 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol and 1 of ester were detected in the leaf. The leaf had comparatively more varied volatile constituents than the stem. In the stem, the octanal content was highest and the contents of limonene, sabinene, γ-terpinene and β-myrcene were higher; in the leaf, the content of octanal was highest and the contents of isobicyclogermacrene, limonene, β-farnesene, undecaethiol, γ-terpinene, sabinene, elemene, β-myrcene were higher. These were the major volatile constituents of the water dropwort. The volatile constituent formation changed as the water dropwort was heated. The volatile constituents of the water dropwort heated in 1000 ㎖ were the most similiar to those of the raw water dropwort, and volatile constituent content was highest.

난황유의 지질성분에 관한 연구

고무석,최옥자,김종숙 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.3

비방사구와 방사구 달걀 난황을 가열 압착하여 얻은 난황유를 정제한 후 화학적 성질과 지질조성에 관하여 실험한 결과는 다음과 같다. 난황의 일반성분은 비방사구, 방사구가 각각 수분이 49.50%, 47.06%, 조단백질은 16.53%, 16.98%, 조지방은 31.05%, 33.34%로 주성분을 이루었고, 조지방, 조단백의 함량은 방사구가 비방사구 보다 더 높았다. 난황유의 화학적 성질은 비방사구, 방사구가 각각 산가 8.95, 9.85, 요오드가 57.64, 58.15, 비누가 240.14, 223.92로 나타났다. 난황유 총지질의 조성은 비방사구, 방사구 각각 중성지질 76.60%, 71.23%, 당지질 3.95%, 5.03%, 인지질 19.45%, 23.74%였다. 중성지질 중에는 비방사구, 방사구 각각 triglycride가 59.3%, 56.3%로 주성분을 이루었고 그 외에 monoglyceride와 diglyceride의 함량이 높았다. 당지질은 비방사구, 방사구 각각 digalactosyl diglyceride가 98.3%, 97.8%로 대부분을 차지하였다. 인지질은 방사구, 비방사구 각각 phosphatidyl choline+choline+phosphatidyl serine이 58.6%, 59.8%로 주성분을 이루었고, 그 외에 lecithin+sphingomyelin과 미확인 성분이 존재하였다. Egg yolk oil was obtained from a roasting and pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were summarized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31.05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95%, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor copmonents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

전남지역 학교급식의 위생관리 실태

고무석,정난희,이전옥 한국가정과학회 2004 한국가정과학회지 Vol.7 No.1

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%), and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%), and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular(11.1%), suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%), 60 and under(21.1%), 121-150(16.7%), and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks), and working stage(20.34/25 marks). The counting of meals articles in a pre-working stage(20.34/25 marks), temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05), state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(16.1%). Regular education included not executed(25.1%), 2~3 times a month(16.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(15.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(11.5%), and every six months(11.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material, and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(15.2%), question(14.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(14.6%), and lack of knowledge(11.1%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

톳이 에탄올투여에 의한 흰쥐의 간손상에 미치는 영향

고무석,추명희,차선숙,김충모,정순택,이명렬 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

녹두 발아에 미치는 초음파 조사의 영향

고무석(Moo-seok Koh),이유방(Y.B. Lee) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2

녹두 발아에 미치는 초음파조사의 영향을 검토하기 위하여, 녹두발아전과 발아중에, 초음파를 각각 8분, 16분과 24분간 조사하여 녹두를 발아시키면서, 생장도 및 아미노산 함량을 측정한 결과 발아중 녹두의 생장도는 초음파 조사에 의하여 억제되었고, 발아 중에 초음파를 조사한 UTG Ⅱ에서 현저했으며, 초음파 조사시간이 길수록 억제되는 경향을 보였다. 무처리구 아미노산 함량은 발아됨에 따라 72사간까지 증가하였고, 그후에는 감소하였다. 부위별로는 자엽에서 감소하였으며 배축에서는 증가하였는데, 특히 Glu는 감소하고 Asp는 크게 증가하였다. 발아전 초음파를 조사한 UTG Ⅰ의 경우, 발아 24시간의 아미노산의 아미노산 함량은 초음파 조사시간이 길어짐에 따라 감소하였고, 발아 72시간에는 24분 초음파를 조사한 자엽의 아미노산 함량은 8분, 16분 조사했을 때보다 현저하게 높았으며, 발아 120시간에서는, 발아 72시간에 비하여 감소하였으며, 조사시간이 길수록 자엽에 대한 배축의 아미노산 함량 비율이 낮았다. 발아 중 초음파 조사한 UTC Ⅱ의 아미노산 함량은 무처리구보다는 낮고 UTC Ⅰ보다는 높았으며, 초음파 조사 시간이 길수록 아미노산 함량은 감소하였고, 자엽에서 배축으로의 아미노산 전이가 적었다. The experiment was carried out to examine on effect of ultrasonication on the growith of a mungbean while a mungbean is germinated and to measure amino acid content of a mungbean during its germination.<br/> Mungbean seeds soaked are divided into three groups; the first group was control group, untreated and naturally germinated. the second was ultrasonic treated group(UTG Ⅰ), irradiated by ultrasonication for 8, 16 and 24min respectively immediately after soaking. the third was ultrasonic treated group(UTG Ⅱ), irradiated by ultrasonication after 48hr germinating.<br/> The results were as foolows;<br/> Fresh weight, moisture, length of mungbean increased as its germination proceeds. while dry weight decreased. Ultrasonication tends to inhibit its germination of mungbean and results in the decrease in weight, length and moisture. Specially ultrasonication had a marked effect on UTG Ⅱ. The longer the time of ultrasonication was, the more was the growth inhibited.<br/> In the control groups, the content of amino acid increased until 72 hours, but after that, it decreased. of the amino acid determined, glutamic acid decreased marekedly in the cotyledons, While the opposite was the case with aspartic acid in the hypocotyls. Comparing with the control groups, UTG Ⅰ, the content of amino acid decreased. As the ultrasonic treaed time was incerased, the concentration of amino acid in hypocotyl cotyledon tended to decreased. UTG Ⅱ, the content of amino acid was lower than control groups, but higher than UTG Ⅰ, and the effects of ultrasonication were similar to UTG Ⅰ.

가정학(家政學) 교육과정(敎育課程)에 관(關)한 연구(硏究) 제2보(第2報) : 가정학과(家政學科)와 가정교육과(家政敎育科)의 의생활(衣生活) (부분)部分을 중심(中心)으로

고무석(Moo Seok Koh) 전남대학교 교육문제연구소 1978 교육연구 Vol.4 No.-

가정학(家政學) 교육과정(敎育課程)에 관(關)한 일연구(一硏究)(제(第)1보(報)) : 가정학과(家政學科)와 가정교육과(家政教育科)의 식생활(食生活) 부분(部分)을 중심(中心)으로

高武錫(Moo-suk Ko) 전남대학교 교육문제연구소 1976 교육연구 Vol.3 No.-

The results derived from comparison and analysis in the fields of food among the subjects in the departments of Home Economics and of Home Economics Education are as follows; 1. The numbers of the minimum major compulsory subjects should be determined and the consistency is thought to be maintained between the compulsory subjects and the opptional. 2. The various different course titles should be named identically according to the content of the subjects. 3. The numbers of the credits should rationally be shared.

3상 3스위치 PWM 전류원 정류기를 이용한 고역률 단조용 유도가열 전원 장치

고무석(Moo-Seok Goh),최승수(Seung-Soo Choi),김인동(In-Dong Kim) 대한전기학회 2021 전기학회논문지 Vol.70 No.3

Induction heating can convert electrical energy to thermal energy with high conversion efficiency and quick heating. Currently, a current source rectifier/inverter-fed parallel resonant circuit is widely used as an induction heating power supply for forging applications. Conventional induction heating power supplies have low power factor characteristics and high input power current THD characteristics, or have disadvantages of complicated control and high price. In this paper, we propose an induction heating power supply using a three-phase three-switch PWM rectifier to compensate for the above-mentioned shortcomings. The power factor of the input stage is kept close to 1, and the DC link current is uniformly well controlled regardless of fluctuations in the load voltage. In addition, through the SOGI PLL & FLL control algorithm, the current source inverter tracks the frequency and phase of the load resonance voltage well. The prototype of the induction heating power supply is designed and manufactured with a rated power of 40 kW and its characteristics and performances are confirmed through the experimental results. The proposed induction heating power supply using the three-phase three-switch PWM rectifier is expected to be widely used in the forging applications.

綠豆 發芽中 糖 含量의 變化

고무석(Moo Seok Ko),박복희(Bock Hee Park) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.3

The changes in total and reducing sugar in germinating mung bean seeds were examined The mung bean seeds were treated wi th ash (ash group), gibberellin (gibb group) and chlorocholine chloide (ccc group) ; one group was untreated and used as a control (none group). As germination Droceeds, the content of total sugar decreased while the opposite was the case in reducing sugar. The content of total sugar appears in the order of ash group > ccc group > none group > gibb group. The content of reducing sugar in ash group in the "highest followed by none group, gibb group and ccc group.