금식기도와 사역과의 상관관계 연구

서태수 서울신학대학 1984 국내석사

관광호텔의 차별화마케팅 전략 방안 연구 : 서울지역 특급호텔의 사례를 중심으로

서태수 漢陽大學校 經營大學院 2004 국내석사

火山岩 地層으로 이루어진 濟州西部地域의 通信接地시스템에 관한 硏究

서태수 濟州大學校 産業大學院 2004 국내석사

It is very difficult to establish a grounding system on a layer of rock. So, various methods have been tried to obtain a lower grounding resistance. In this thesis, the grounding system is studied out to ensure communication systems against serge or noise on the layer of volcanic rock of Jeju. In order to obtain the optimal grounding system for the interesting spot, resistivities of the spot are measured by the Wenner's method and the electrical characteristics and the structures of the layer are analysed by RESAP module of CDEGS. Three grounding systems-the driven rod, the mesh and the electrolytic, are simulated by MALT module of CDEGS on the condition that the grounding resistance is under 10 ohms. In simulation, grounding resistance of the electrolytic grounding system of which working area is 7,814 square meters appears 9.2 ohms. This grounding system is established on the spot of Jeju. And 7.7 ohms of the grounding resistance is measured. The electrolytic grounding system could present a good ground condition on a layer of rock like as Jeju.

혼합물 실험 설계법(Mixture Designs)을 이용한 천연 복합 추출물의 제조공정 최적화 및 면역기능 평가 연구

서태수 강원대학교 대학원 2022 국내박사

최근 다양한 유행성 질환, 노인성 질환 대응 면역 관련 기능성 원료 개발에 생약추출물이나 한약재를 구성하는 기초 물질들에 대한 관심이 높아지고 있으며, 이에 새로운 천연 면역증진 원료에 대한 수요가 폭발적으로 증가하고 있다. 본 연구에서는 면역기능, 항염증 등에 효능이 우수한 한의학 처방을 바탕으로 식품원료로써 활용이 가능한 황금(黃芩), 금은화(金銀花), 강황(薑黃), 나복자(蘿菔子), 자소엽(紫蘇葉)의 최적 추출조건 및 조성비 설정을 통해 면역기능을 살펴보고 면역기능 건강기능식품 소재로서의 가능성을 알아보고자 연구하였다. 천연 복합 추출물의 조성비 설정을 위해 심플렉스 중심법으로 설계된 실험조건을 바탕으로 Raw 264.7 세포의 세포독성을 측정한 결과, 모든 조건에서 세포독성을 나타내지 않았으며, Nitric Oxide (NO)를 측정한 결과, 금은화 4.5 g, 황금 31.8 g, 나복자 4.5 g, 강황 4.5 g, 자소엽 4.5 g 천연 복합 추출물 조건에서 LPS 대비 50.7 %로 다른 조건들보다 우수한 NO 생성 억제능을 확인하였다. Minitab® 16 Statistical Software 프로그램에 심플렉스 중심법으로 설계된 실험조건별 NO assay 결과를 대입하여 금은화 9.1 %, 황금 63.6 %, 나복자 9.1 %, 강황 9.1 %, 자소엽 9.1 %의 최적 혼합비율을 설정하였으며, 최적추출조건 확립을 위해 중심 합성법으로 설계된 실험조건을 바탕으로 Raw 264.7 세포의 세포독성을 측정한 결과, 모든 천연 복합 추출물 제조 조건에서 세포독성을 나타내지 않았고 NO assay 결과, 60 분, 15 배 정제수 혼합 처리군에서 LPS 대비 40.7 %로 확인하였다. Minitab® 16 Statistical Software 프로그램에 NO assay 결과를 대입하여 추출시간 48 분, 용매배수 13 배로 최적추출조건을 설정하였다. 최적화된 천연 복합 추출물 (NCE)과 양성대조군인 홍삼 추출물 (RE)의 MTT assay 결과 모든 처리농도에서 세포독성은 없는 것으로 나타났으며, NO assay 결과, 천연 복합 추출물 (NCE)을 100 ㎍/mL 이상 처리한 처리군에서 농도 의존적으로 감소하는 것으로 나타났다. 단일 원료 대비 천연 복합 추출물 시너지 효과 확인하기 위해 각각의 단일 추출물과 천연 복합 추출물의 NO assay결과, 250 ㎍/mL 농도에서 LPS 대비 천연 복합 추출물 39.6 %로 단일 원료 대비 NO 생성억제능이 가장 우수한 것을 확인하였다. 천연 복합 추출물의 염증성 사이토카인 유전자 발현량을 측정하기 위해 Raw 264.7 세포의 독성을 평가한 결과 모든 농도에서 세포독성이 나타나지 않았으며, 염증성 사이토카인 유전자인 TNF-α 유전자 발현은 LPS 처리군과 천연 복합 추출물 처리군 간 유의적인 차이는 없는 것으로 나타났으나 천연 복합 추출물 처리군에서 농도 의존적으로 IL-1β, IL-6의 발현이 저해되는 것을 확인하였다. 천연 복합 추출물의 유효성분을 HPLC를 이용하여 분석한 결과, Baicalein 0.30 ± 0.05 mg/g, Chlorogenic acid 1.41 ± 0.08 mg/g, Rosmarinic acid 11.00 ± 0.12 mg/g으로 확인하였다. 면역저해를 유발 후 천연 복합 추출물의 면역증진 동물실험 결과, Cyclophosphamide (CPA)를 2차 투여 후 mouse의 몸무게가 감소하여 면역이 저하된 것을 확인할 수 있었으며, 천연 복합 추출물 처리 시 비장 지수가 유의적으로 증가하는 것으로 나타났고 T cell과 B cell 모두 증식능을 증가시키는 것을 확인하였으나 유의적인 차이는 없는 것으로 나타났다. 복강 대식세포의 유전자 발현을 분석한 결과 면역 활성이 저해된 처리군들에서 유사한 수준의 TNF-α유전자 발현에는 유의적인 차이가 없는 것으로 나타났으며, IL-1β 및 IL-6의 유전자 발현은 천연 복합 추출물 처리군에서 농도 의존적으로 증가하였고, 면역 저해를 유발하였음에도 정상군과 유사한 수준으로 면역력을 회복하는 것을 확인할 수 있었다. 천연 복합 추출물 처리군에서 COX-2 및 iNOS 유전자 발현이 증가하는 것으로 나타났다. 혈청 내 NO 함량은 천연 복합 추출물 처리군에서 negative control과 비교하여 증가하였으며, 100 mg/kg 처리군에서 normal 수준으로 유의하게 증가하는 것으로 나타났다. 이상의 결과로 미루어 보아 천연 복합 추출물이 염증반응을 완화하고 면역 저하 시 비장세포의 증식 및 대식세포 유전자의 발현을 증가시켜 면역을 증진 시켜 면역조절 기능이 있는 것으로 사료되며, 향후 면역기능 개별인정형 건강기능식품 소재로 활용이 가능할 것으로 사료된다. Recently, interest in basic materials constituting herbal extracts or herbal medicines has increased in the development of immune-related functional raw materials for various infectious diseases and senile diseases, and thus demand for new natural immune-promoting raw materials has exploded. In this study, based on oriental medicine prescriptions that are effective in immune function and anti-inflammatory, the study was conducted to examine immune function and to find out the possibility of immune function as a health functional food by setting optimal extraction conditions and composition ratio of Scutellaria baicalensis, Lonicera japonica Thunb, Curcuma longa L., Raphani semen, Perilla frutescens Britton var. acuta Kudo. As a result of measuring the cytotoxicity of Raw 264.7 cells based on the experimental conditions designed by the simplex centroid method to set the composition ratio of natural complex extracts, it did not show cytotoxicity under all conditions. As a result of measuring nitric oxide (NO), it was confirmed that No. 11 had better NO generation inhibition than other conditions at 50.7 % compared to LPS under natural complex extract conditions. The results of NO assay by experimental conditions designed with a simplex centroid method were substituted into the Minitab® 16 Statistical Software program to set the optimal mixing ratio of 9.1 % Lonicera japonica Thunb, 63.6 % Scutellaria baicalensis, 9.1 % Raphani semen, 9.1 % Curcuma longa L., and Perilla frutescens Britton var. acuta Kudo. The experimental conditions designed by the central synthesis method to establish optimal extraction conditions, Raw 264.7 cells were not cytotoxic under all natural complex extract manufacturing conditions, and NO assay showed No. 7 had better 40.7 % NO production inhibition than other conditions. The results of NO assay were substituted into the Minitab® 16 Statistical Software program to set the optimal extraction conditions at 48 minutes of extraction time and 13 times of solvent drainage. The MTT assay results of the optimized natural complex extract (NCE) and the positive control red ginseng extract (RE) showed no cytotoxicity at all treatment concentrations, and the NO assay results showed a concentration-dependent decrease in the treatment group treated with 100 ㎍/mL. The synergy effect of natural complex extracts compared to a natural products, NO assay of each single natural product extract and natural complex extracts confirmed that the NO production performance of natural composite extract was significantly the best. As a result of evaluating the toxicity of Raw 264.7 cells to measure the gene expression of inflammatory cytokines in natural complex extracts, it was confirmed that cytotoxicity was not found at all concentrations, and concentration-dependent expression of IL-1β, and IL-6 was inhibited in the natural complex extract treatment group. As a result of analysis the natural complex extracts by HPLC, Baicalein 0.30 ± 0.05 mg/g, Chlorogenic acid 1.41 ± 0.08 mg/g, and Rosmarinic acid 11.00 ± 0.12 mg/g were confirmed. Results of immunostimulatory animal experiments, Cyclophosphamide (CPA), it was confirmed that the mouse weight decreased and immunity decreased, and the spleen index significantly increased when treating natural complex extracts, and both T cell and B cell increased their proliferative ability. As a result of analysis the gene expression of abdominal macrophages, it was confirmed that gene expression of IL-1β and IL-6 increased concentration-dependent in the natural complex extract treatment group and recovered immunity to a level similar to that of the normal group. In the natural complex extracts treatment group, COX-2 and iNOS gene expression was found to increase. The NO content in the serum was increased compared to negative control in the natural complex extracts treatment group, and significantly increased to the normal level in the 100 mg/kg treatment group. As a result, natural complex extracts are believed to have an immune control function by alleviating inflammatory reactions, increasing the proliferation of spleen cells and expression of macrophage genes when immunocompromised, and can be used as an individual health functional food material in the future.

장애인 활동보조인의 근골격계 질환 관련 요인

서태수 대구한의대학교 2012 국내박사

장애인 대상 장애인활동보조인의 업무수행에 따른 직무스트레스 부하, 근골격계질환 자각증상, 인체공학적 위험성 및 주거환경/시설의 불편사항에 대한 평가를 위하여 설문조사 기간은 2011년 6월부터 8월까지이며, 포항시와 대구시 장애인복지관에 소속되어 장애인 대상자에게 서비스 활동을 수행하는 장애인활동보조인들을 대상으로 설문지 300부를 배포하였으며, 오류가 있는 설문지를 제외하고 총 233명(77.7%)을 분석 대상으로 하였다. 장애인 대상 가정 현장조사는 동의를 거친 후 대상 가정 29개소(주거환경 조사 25개소, 장애인활동보조인 업무수행 조사 29명)에 대하여 장애인활동보조인의 주요 업무 조건의 근골격계 부담작업에 대한 인체공학적 위험성 평가와 중증 장애인 서비스 활동 관련 시설, 장비 및 도구의 구비요건과 주거환경의 근골격계 부담작업 위험요인에 대한 조사결과는 다음과 같다. 1. 연령 분포에서는 51세 이상 54.3%, 40~50세 35.4%, 40세 미만 10.3%등으로 분포하며, 성별에 있어서는 여성이 88.3%, 남성 11.7% 이었다. 직무경력에서는 1~2년 범위가 26.0%로 가장 많이 분포하고 있으며, 2~3년 19.7%, 3~4년 13.0%, 6개월~1년 미만11.7%, 3개월 미만 10.8% 등의 순으로 나타났다. 2. 근골격계질환 발생 위험요인 관련 신체부하 원인에 대한 조사(중복응답)에서는 ‘무리한 힘 부하 동작’ 48.9%로 가장 높게 나타났으며, ‘반복동작 작업’ 28.7%, ‘개인적 요인’ 23.8%, ‘협소공간’ 14.8%, ‘부자연스런 작업자세/방법’ 14.3%등의 순으로 조사되었다. 3. 직무스트레스 조사에서는 ‘직무자율’이 55.6으로 가장 높게 나타났으며, ‘직장문화’가 31.2로 가장 낮게 나타났고, 전반적으로 한국인 직무스트레스 평가도구 환산 점수보다 ‘직무자율(55.6)과 ‘관계갈등’(43.6) 등을 제외하고 낮게 분포하고 있다. 4. 근골격계질환 증상 조사에서 통증을호소하는 비율이 가장 높은 신체부위(중복응답)는 ‘어깨’ 54.7%이며, 다음으로 ‘허리’ 40.8%, ‘손목’ 28.7%, ‘목’ 27.8%, ‘무릎’ 24.7% 등의 순으로 나타났다. 그리고 신체부위별 ‘목’과 ‘허리’를 제외한 경우 ‘양쪽 모두’를 호소하는 비율이 훨씬 높고, ‘좌측’보다는‘우측’ 부위에서 증상의 호소 비율이 높게 나타났다. 5. 근골격계질환의 통증호소 정도 조사에서는 ‘매우 심한 통증’을 호소하는 신체부위는 어깨와허리가 각 1.8%이며, ‘심한 통증’의 경우는 어깨 부위가 6.7%, 허리 4.9%, 팔(하부) 3.6%, 팔(상부) 3.1%등의 순으로조사되었다. 6. 연구대상자의 일반적 특성과 근무환경의 직무스트레스 평가에서 물리환경에서는 연령, 성별, 직무경력, 정신적 피로, 근골격계질환 발생 위험요인 유무 등에서 유의한 차이가 있었으며, 직무요구에서는 직무경력, 육체적/정신적 피로, 근골격계질환 증상 전문가 상의 및 발생 위험요인 부하 등에서 유의성이 있었다. 직무자율, 관계갈등, 직무불안정, 직장문화 등에서는 유의성이 거의 없었으며, 보상부적절에서는 운동, 육체적/정신적 피로, 근골격계질환의 교육과 발생 위험요인 부하 등의 변수에서 유의한 차이가 있었다. 7. 일반적 특성과 근무환경에 따른 연구대상자의 신체부위별 통증 정도에서는 목의 경우 직무경력, 건강 상태, 운동, 육체적/정신적 피로, 근골격계질환 증상 상의 등에서 유의한 차이를 보였고, 어깨에서는 건강상태, 운동, 육체적 피로, 근골격계질환 증상 상의, 근골격계질환 발생 위험요인등에서 유의한 차이를 나타내었다. 신체 부위 전반적으로 유의한 관계를 나타낸 일반적 특성과 근무환경 요인으로는 직무경력, 건강상태, 육체적/정신적 피로, 근골격계질환 증상 상의 및 발생 위험 요인 인식 등에서 차이가 있었다. 8. 연구 대상자의 근골격계질환 발생 위험요인에 대한 신체 부위별통증 정도에서는 무리한 힘 부하 동작 관련 신체 통증 정도 호 소에서는 목, 어깨, 팔(상부), 팔꿈치, 손/손가락, 허리, 무릎, 발/발목 등에서 유의한관계를 나타내었으며, 부자연스런 작업자세/ 방법의 경우 어깨, 팔꿈치, 허리, 넓적다리 등에서 유의한 차이가 있었다. 언어폭력 등에서는 목, 팔(상부), 손/손가락, 손목, 넓적다리, 무릎, 종아리, 발/발목 등 주로 하지 부위에서 유의한차이가 있었다. 신체부위별 전반적으로 반복동작 작업, 장시간 작업, 협소 공간, 개인적 요인, 과로/휴식 부족, 성희롱, 필요 이상의 의료 행위 요구 등에서는 유의한 차이가거의 없었다. 9. 직무스트레스에 영향을 미치는 요인을 알아보기 위하여 일반적 특성, 근무환경 조근골격계질환 증상(신체 부위, 통증 기간, 통증 정도, 통증 경험 등) 상태를 이용하여 계적 변수 선택법에 의한 회귀분석을 이용하였다. 물리환경의 경우 근골격계질환 발생 위험 유무, 근골격계질환 발생 위험요인 중 언어폭력과 기타요인, 신체부위 중 넓적다리와 발/발목 등이 유의한 변수이다. 직무요구의 경우 정신적 피로, 반복동작 작업, 개인적 요인, 과로/휴식 부족, 손/손가 등이 유의한 변수이다. 관계갈등에서는 정신적 피로, 작업관련 근골격계질환 발생 위험 유무, 근골격계질환의 발생 위험요인 중 협소 공간, 신체부위

현대 시조시의 사적 연구 : 신춘문예 당선 작품을 중심으로

서태수 한국교원대학교 대학원 1993 국내석사

유전적 재조합 분석에 의한 효모(Saccharomyces cerevisiae) 미토콘드리아 OX13 유전자의 돌연변이 지도작성

서태수 대구대학교 1992 국내석사

大邱 新川의 Coliform groups 分布中에 多劑耐性 細菌의 出現

서태수 嶺南大學校 1982 국내석사

유전적 재조합 분석에 의한 효모(Saccharomyces cerevisiae) 미토콘드리아 OXI3 유전자의 돌연변이 지도 작성

서태수 대구대학교 1993 국내석사

콩비지 추출물을 첨가한 돈육소시지의 이화학적 품질 특성

서태수 강원대학교 2014 국내석사

This study was carried out to general ingredients and fatty acid (GC) analysis of an extract from soybean curd residue, experiment of antioxidant activity and antimicrobial activity against pathogenic bacteria, and investigation of effect that the addition of an extract of soybean curd residue has on the physicochemical of pork sausage are as follows. In order to obtain soluble substance and water-soluble substance from soybean curd residue, extraction was carried out with 70% methanol and water. And it was shown that 70%-methanol extraction yield was 19.53%, and water extraction yield was 35.31%. Experiment I. Analysis of soybean curd residue extract ingredients The content of general ingredients of soybean curd residue and extracts didn't show large significant difference in all experiment items. And water content showed the highest value of 58,73% in the hot water extract, and protein and crude ash content 22.85% and 4.72% in the soybean curd residue, and fat content 16.12% in the 70%-MeOH extract. The ratio of saturated fatty acid was shown to be 10.41% in the 70%-MeOH, and 10.27% in the hot water extract, and the ratio of unsaturated fatty acid was shown to be 84.81% in the 70%-MeOH extract and 83.92% in the hot water extract, in the fatty acid composition of soybean curd residue. Among these, the ratio of Alpha-Linolenic acid(18 : 3n-3), an unsaturated fatty acid, was shown to be 53.54% in the 70%-MeOH extract and 52.61% in the hot water extract. However, the ratio of Gama-Linolenic acid(18 : 3n-6) was shown to be 19.06 % and 19.04 % lower than that of n-3 respectively. Experiment Ⅱ. Verifying the antimicrobial activity of soybean curd residue With regard to the growth inhibition of soybean curd extract against pathogenic bacteria, 2% concentration of hot water extract showed larger growth inhibition effect than other extract concentrations in case of Salmonella typhimurium, gram-negative bacteria, and Staphylococcus aureus, gram-positive bacteria. And in particular, significant difference was shown between treatments against the microbe of Salmonella typhimurium. According to the inhibition zone test results of soybean curd residue extract, clear zone wasn't formed for 3 strains of pathogenic bacteria in all extract concentrations. Experiment Ⅲ. Verifying the antioxidant activity of soybean curd residue extract In measuring the ABTS·+ radical scavenging effect of soybean curd residue extract, all extract treatment concentrations showed smaller scavenging effect than that of ascorbic acid, antioxidant to be compared. However, the scavenging effect of 36.35 %, 41.42 %, and 75.02 % was shown according to the increase in the concentrations of 70%-MeOH extract. And hot water extract showed the scavenging effect of 68.23 %, 72.62 %, and 88.19 %. With regard to the DPPH radical scavenging effect of soybean curd residue extract, all extract treatment concentrations showed smaller radical scavenging effect than that of ascorbic acid (95.40 %), which is antioxidant to be compared. However, the scavenging effect of 7.21 %, 26.27 %, and 33.21 % was shown according to the increase of 70% MeOH extract concentrations. And hot water extract also showed the concentration-dependent increasing tendency of 19.69 %, 36.12 %, and 50.10 %. According to the results of measuring the reducing power of soybean curd residue extract, all extract concentrations showed lower reducing power than that of ascorbic acid (2.45±0.06), which is antioxidant to be compared. And in case of comparing each extract concentration, the highest reducing power of 2.08±0.04(O.D. value) was shown in the hot water extract concentration of 5 mg/mL. And it was 1.91±0.10(O.D. value) in the hot water extract concentration of 1 mg/mL, and was 1.86±0.13(O.D. value) in the 70 %-MeOH extract concentration of 5 mg/mL. And the reducing power was shown to be high even in the low concentration of hot water extract. With regard to Superoxide dismutase(SOD)-like activity of soybean curd residue extract, all extract concentrations showed lower SOD-like activity than that of ascorbic acid (85.44 %), which is antioxidant to be compared. However, in particular, the highest SOD-like activity of 37.82% was shown in the hot water extract concentration of 5 mg/mL. And significant difference wasn't shown when hot water extract concentration of 3 mg/mL(35.11%) was compared with 70 %-MeOH extract concentration of 5 mg/mL(34.64 %). With regard to the nitrite scavenging effect of soybean curd residue extract, all extract concentration showed smaller scavenging effect than that of ascorbic acid (92.33 %), which is antioxidant to be compared. The largest nitrite scavenging effect of 55.31% was shown in the hot water extract concentration of 5 mg/mL. Significant difference wasn't shown between 3 mg/mL and 5 mg/mL of hot water extract concentration. Experiment Ⅳ. Physicochemical quality of pork sausage to which soybean curd residue extract was added According to the results of measuring pH during the storage of pork sausage, to which soybean curd residue extract was added, the change of pH from the start date to end date was shown to be significantly low in all treatment. And the proper pH 5.8 ∼ 6.4 range of sausage was maintained. And the lowest pH of 5.88±0.02 was shown in T1 treatment to which 70%-MeOH extract of 1% was added, on the 20th day. According to the results of peroxide value(POV) change in pork sausage to which soybean curd residue extract was added, all treatments showed a tendency where it has increased from 0th day to 12th day, and it has decreased from 15th day to the last day. In particular, C that is control, and T6 treatment, to which hot water extract of 3% was added, showed the lowest POV content of 0.28±0.13 meq/kg and 0.28±0.02 meq/kg respectively, on the 12th day. And T7 treatment, to which only soybean curd residue of 1% was added, showed the highest POV content of 0.53±0.14 meq/kg. According to the results of measuring the TBARS value change in the pork sausage to which soybean curd residue was added, during storage, all treatments showed a tendency where TBARS value has increased from the start date to the end date. However, significant difference wasn't shown between treatments. T3 treatment, to which 70%-MeOH extract of 3% was added, and T9 treatment, to which soybean curd residue of 3% was added, showed the lowest TBARS value of 0.84±0.08 mgMA/kg and 0.83±0.17 mgMA/kg respectively, on the 20th day that is the last day. Among the results of surface color change of pork sausage to which soybean curd residue extract was added, L* that represented lightness showed a tendency where lightness has decreased from the start date to the end date in all treatments. And T5 treatment, to which hot water extract of 2% was added, showed the largest significant change of lightness from the start date to the end date. And when compared with control, T1 treatment, to which 70%-MeOH extract of 1% was added, showed the smallest significant difference in comparison with other treatments. a* that represented redness was decreased as time passed in all treatments. And it has decreased from the 3rd day in T3 treatment to which 70%-MeOH extract of 3% was added. And the value of 5.45±0.16 was shown on the last day. With regard to b* that represented yellowness, all treatments showed a tendency where yellowness was decreased as time passed. And significant difference between treatments hasn't been shown from the 3rd day to the 9th day. However, significant difference was shown between the T7 treatment to which soybean curd residue of 1% was added and the treatment to which 70%-MeOH extract of 3% was added, on the 12th day. According to the results of measuring the shear force of pork sausage to which soybean curd residue extract was added, during storage, the T9 treatment, to which soybean curd residue of 3% was added, has shown the largest significant difference from the 3rd day to the 20th day, when compared with control. And T4 treatment, to which hot water extract of 1% was added, has shown the smallest significant difference in comparison with C that is control until the last day. According to the results of texture profile analysis, during storage, all treatments showed a tendency where hardness decreased as time passed. However, when compared with control, T4 treatment, to which hot water extract of 1% was added, showed high value of 1.97±0.09 kg in comparison with other treatments on the last day. However, T9 treatment, to which soybean curd residue of 3% was added, showed the lowest value of 0.22±0.02 kg on the 20th day. According to the results of springness, no big change of value has been shown from the start date to the end date in all treatments except T9 treatment to which soybean curd residue of 3% was added. However the T9 treatment showed the lowest value of 0.62±0.03 g on the last day. According to the results of gumminess and chewiness, all treatments showed a tendency where it has decreased from the start date to the end date. However, in particular, T4 treatment, to which hot water extract of 1% was added, showed the highest value of 0.66±0.04 g, and 0.60±0.09 g on the last day. According to results of the total bacterial count in the pork sausage to which soybean curd residue extract was added, during storage, all treatments showed a tendency where it has increased from the start date to the 12th day, and it has decreased again from the 15th day. And in measuring the change of aerobic bacteria, T9 treatment, to which soybean curd residue of 3% was added, showed higher microbial growth in comparison with other treatments. And in measuring the change of anaerobic bacteria, the treatment, to which soybean curd residue was added, showed higher microbial growth in comparison with other treatments, as time passed. According to the results of determining the lactic acid bacteria count, it has increased from the 0th day to the 12th day, but it has decreased from the 15th day in all other treatments except C that is control. And in particular, as the concentration of each added extract and soybean curd residue was increased, they showed a tendency where lactic acid bacteria count was increased. According to the results of determining the coli form count, there hasn't been coli form growth from the start date to the 9th day in all treatments. However, coli form count has increased from the 12th day to the last day. And in particular, the highest coli form count of 6.03±0.36 CFU/mL was shown in the T9 treatment to which soybean curd residue of 3% was added, on the last day. According to the results of sensory evaluation, T6 treatment, to which soybean curd residue of 3% was added, showed the lowest score in comparison with other treatments in all questionnaires (color, texture, taste, flavor, and overall preference). However, when T3 treatment, to which hot water extract of 3% was added, was compared with control, a high score was got in other questionnaires except taste questionnaire.