Phase Titration에 의한 酒類中의 알콜 含量의 分析

尹漢敎,金鍾益 忠南大學校 1974 論文集 Vol.13 No.1

The alcohol content of alcoholic beverages was determined using benzyl alcohol in a phase titration. 1) Benzyl alcohol is added to the unknown beverages until distinct turbidity appears, caused by the separation of a second phase. The amount of benyl alcohol necessary to cause turbidity is a function of the ethanol content of the Sample. Volume Percent of alcohol in alcoholic beverages is determined by comparing the titer with the standard colibration curve. 2) Nine samples of alcoholic beverages were taken in downtown for determination of alcohol content. 3) For determination of alcohol content of "Tack Joo", "Tack Joo" was centrifuged or filtered before phase titration. 4) The procedure is simpler and quicker than the standard pycnometric method, and gives comparable results.

土壤窒素分析에 對한 硏究 "Kjeldahl 法에 依한 迅速化"

尹漢敎 忠南大學校 1965 論文集 Vol.4 No.-

The author stadied that, in case of the exact sapid resolution of given various numberous soil samples. When H_(3)po_(4) was applied in the process of kjeldahl method. Temperature was heightened in the process, and accordingly resolving time was shortened when CUSO_(4), 5H_(2)O was applied as catalyst. Ammonia was collected exactly, and the temperature needed in the process was maintained desirably. 1) When H_(3)PO_(4) was applied in the process o kjeldahl method, high temperature was gained and resolving time was shortened. 2) The test resolt of B method as compared with that of traditional A method, was fully accurate and more rapidly attained. 3) Implements needed in the process of B-method had to be pyrex-made. 4) When soil samples were resolved according to B method ruled by kjeldahl method the time needed in resolving them was one half of tradtional A method. 5) When various solid soil examples were treated, the time needed in lreating them had to be cut down as shortly as possible. That object was attained the above stated.

개암種實의 加工適性에 關한 硏究 : 第1報 種實油의 理化學的 性質 및 熱 安定性에 關하여 Part 1. Physico-chemical Properties and Heat Stability of Hazelnut Oil

尹漢敎,吳萬鎭 충남대학교 농업과학연구소 1979 農業技術硏究報告 Vol.6 No.2

In order to obtain the basic data of processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were investigated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heating at 150℃ for 30 hours and at 180℃ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at 150℃ for 30 hours and at 180℃ for 10 hours were similar to each other.

개암종실(種實)의 가공적성(加工適性)에 관(關)한 연구(硏究) -제(第)1보(報) 종실유(種實油)의 이화학적(理化學的) 성질(性質) 및 열(熱) 안정성(安定性)에 관(關)하여-

윤한교,오만진,Yoon, Han Kyo,Oh, Man Jin 충남대학교 농업과학연구소 1979 Korean Journal of Agricultural Science Vol.6 No.2

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other. 개암종실(種實)의 가공적성(加工適性)을 검토하기 위한 기초연구(基礎硏究)로서 종실(種實)의 일반성분(一般成分), 종실유(種實油)의 이화학적(理化學的) 성질(性質), 지방산(脂肪酸) 조성(組成) 및 열안정성(熱安定性)과 종실박(種實粕)의 amino acid 조성(組成)을 조사(調査)한 결과는 다음과 같다. 1. 종실(種實)의 유지함량(油脂含量)은 59.6%이었고 단백질(蛋白質)은 17.3%로서 높은 영양가(營養價)가 인정(認定)되었다. 2. 종실(種實)의 이화학적(理化學的) 성질(性質)은 굴절율(屈折率) : 1,469, 비중(比重) : 0.912, 감화가 : 167.3, 천소가(天素價) : 93.43으로서 불건성유(不乾性油)에 속(屬)하였다. 3. 종실유(種實油)의 이화학적(理化學的) 성질(性質) oleic acid 가 다량함유(多量含有)되어 있었으며 olive oil 과 비슷하였다. 4. 종실박(種實粕)의 단백질(蛋白質)은 18종(種)의 amino acid 로 구성(構成)되었으며 특히 glutamic acid 의 함량(含量)이 높았다. 5. 과산화물가(過酸化物價)는 $150^{\circ}C$ 처리구(處理區)에서 30시간(時間), $180^{\circ}C$ 처리구(處理區)에서 10시간(時間)에 최고가(最高價)에 달(達)하였다가 감소하였으며 carbonyl 가(價)는 가열(加熱)함에 따라 계속 증가하였다. 6. 산가(酸價)는 $150^{\circ}C$ 처리구(處理區)의 30시간(時間)과 $180^{\circ}C$ 처리구(處理區)의 10시간(時間)의 결과(結果)와 비슷하였다.

개암종실(種實)의 가공적성(加工適性)에 관(關)한 연구(硏究) - 개암종실(種實) 탈지박(脫脂粕)의 단백질(蛋白質) 분리(分離) 및 분리단백질(分離蛋白質)의 특성(特性)에 대하여

윤한교,금종화,이종수,오만진,Yoon, Han Kyo,Keum, Jong Wha,Lee, Jong Soo,Oh, Man Jin 충남대학교 농업과학연구소 1981 Korean Journal of Agricultural Science Vol.8 No.2

개암종실(種實)중의 단백질(蛋白質)을 이용하기 위한 기초자료을 억디 위하여 탈지박(脫脂粕)으로부터 단백질(蛋白質)을 추출(抽出)하여 침전(沈澱)으로 분리(分離)하고 분리단백질(分離蛋白質)의 아미노산 조성(組成)과 전기영동(電氣泳動) pattern을 검토한 결과는 다음과 같다. l. 탈지박(脫脂粕)의 단백질함량(蛋白質含量)은 54.6%로서 높은 영양가가 인정되었다. 2. 탈지박(脫脂粕)의 염용해성단백질의 추출율(抽出率)은 2.5M $MgCl_2$에 있어서 53.0%, 1.0M NaCl에 있어서 31.5%이었다. 3. 개암단백질(蛋白質)은 용해도(溶解度)에 따라 염용해성 globulin 53.0%, 수용성(水溶性)albumin 14.0%, glutelin 29.5%로 분류(分類)되어졌다. 4. 추출(抽出)된 단백질(蛋白質)의 침전율(沈澱率)은 pH5.5에서 85%이었으며 ethanol과 acetone의 농도를 60~70%로 하였을 때 90%의 단백질이 분리(分離)되어졌다. 5. 전기영동(電氣泳動)에 의하여 물과 0.01M NaCl로 추출된 단백질(蛋白質)은 3개의 band, 0.027N NaOH와 1M NaCl에 있어서는 6개의 band가 나타났다. 6. 개암종실탈지박(種實脫脂粕)과 분리단백질(分離蛋白質)이 주된 아미노산은 glutamicacid, arginine, aspartic acid이었다. In order to obtain the basical data for utilization of protein in hazel nut, protein was extracted from defatted hazel nut meal with salt solutions and alkaline solutions, and precipitated by adjusting pH of extract to 5.5 or addition of organic solvents. Amino acid composition of the isolated protein and defatted hazel nut meal were analyzed, protein isolates were identified by polyacrylamide gel electrophoresis. The results summarized were as follows. 1. Defatted hazel nut showed highly nutritional value as the content of 'protein was 53.6%. 2. Extractabilities of salt-soluble protein treated with 2.5M $MgCl_2$, and 1M NaCl(pH 11.0) were 53.0%, 31.5%, respectively 3. Protein in hazel nut were contained 53% of salt-soluble globulin, 14% of water-soluble albumin, 29.5% of glutelin based on solubility. 4. At pH 5.5, 85% of the extracted protein was precipitated, and about 90% of the extracted protein was separated by addition of organic solvents such as acetone and ethanol at 60-70% concentration. 5. Proteins extracted from defatted hazel nut with water and 0.027N NaOH showed 3 and 6 hands by polyacrylamide gel electrophoresis, respectively. 6. Amino acids of defatted hazel nut and protein isolate were chiefly composed of glutamic acid, arginine and aspartic acid.

개암種實의 加工適性에 關한 硏究 : 개암種實 脫脂粕의 蛋白質 分離 및 分離蛋白質의 特性에 대하여 Separation of Protein from Defatted Hazel Nut Meal and Characterization of the Protein Isolates

尹漢敎,琴鍾和,李鍾秀,吳萬鎭 충남대학교 농업과학연구소 1981 農業技術硏究報告 Vol.8 No.2

In order to obtain the basical data for utilization of protein in hazel nut, protein was extracted from defatted hazel nut meal with salt solutions and alkaline solutions, and precipitated by adjusting pH of extract to 5.5 or addition of organic solvents. Amino acid composition of the isolated protein and defatted hazel nut meal were analyzed, protein isolates were identified by polyacrylamide gel electrophoresis. The results summarized were as follows. 1. Defatted hazel nut showed highly nutritional value as the content of protein was 53.6%. 2. Extractabilities of salt-soluble protein treated with 2.5M MgCl_2, and 1 M NaCl(pH 11.0) were 53.0%, 31.5%, respectively. 3. Protein in hazel nut were contained 53% of salt-soluble globulin, 14% of water-soluble albumin, 29.5% of glutelin based on solubility. 4. At pH 5.5, 85% of the extracted protein was precipitated, and about 90% of the extracted protein was separated by addition of organic solvents such as acetone and ethanol at 60-70% concentration. 5. Proteins extracted from defatted hazel nut with water and 0.027N NaOH showed 3 and6 bands by polyacrylamide gel electrophoresis, respectively. 6 . Amino acids of defatted hazel nut and protein isolate were chiefly composed of glutamic acid, arginine and aspartic acid.

金屬元素 含量이 油菜實 油量에 미치는 影響 (第一報) : 油菜實中의 金屬酸化物量과 含油量과의 關係 Relationship of Metallic Oxides and Oil Content

尹漢敎 忠南大學校 1974 論文集 Vol.13 No.1

This experiments were carried out in order to investigate the effects of the metallic elements and water content on the rape seed oil production. Rape Seeds 33 varieties wee collected and each was determined oil content, Water content and metallicoxides (K_2O, MgO, CaO, Na_2O) in the rape Seeds. Among these 33 varieties, 6 excellent varieties in oil content were Selected and cultured in the poor meta Soil. The 6 varieties were measured oil content, Water content and metallic oxides again and compared with the former value. The results are Summarized as follows. 1) The content of rape seel oil was increased according to the MgO content in the rape seeds. 2) The effect of K_2O Na_2O and CaO in rape Seeds were insignificant in oil production. 3) The MgO content in the rape seeds was preportional to the Mg content in Soil 4) The relation to waler content and oil content in the rape seeds were inrignificant.

민산초나무 種實의 油脂 및 蛋白質組成에 관한 硏究

윤한교,김지문 충남대학교 농업과학연구소 1976 農業技術硏究報告 Vol.3 No.2

In order to analyze the composition of fatty acid in the seed oil, and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schini folum var. inermis Nakai, GLC method and amino acid autoanalyzer were applied, respectively, while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.

민산초나무 종실(種實)의 유지(油脂) 및 단백질조성(蛋白質組成)에 관한 연구(硏究)

윤한교,김지문,Yoon, Han-Kyo,Kim, Chi-Moon 충남대학교 농업과학연구소 1976 Korean Journal of Agricultural Science Vol.3 No.2

야생식용유자원(野生食用油資源)의 개발(開發)을 위하여 민산초나무 종실(種實)의 일반성분(一般成分)과 종실유(種實油)의 이화학적(理化學的) 성상(性狀)을 A. O.AC. 법(法)으로, 종실유(種實油)의 지방산(脂肪酸) 조성(組成) 및 종실단백질(種實蛋白質)의 amino 산조성(酸組成)을 GLC법(法) 및 amino acid auto analyzer 로 각각 분석(分析) 측정(測定)한 결과(結果)를 다음과 같이 적요(摘要)한다 민산초나무의 종실(種實)은 비교적 다량(多量)의 유지(油脂)(47.05%), 단백질(蛋白質)(20.14%) 및 회분(灰分)(3.1%)을 함유(含有)하고 있는 영양가(榮養價)가 높은 반식물(飯食物) 또는 식용유(食用油)로 인정(認定)되었다. 민산초나무 종실(種實)에는 극미량(極微量)의 유황(硫黃)(0.02%)과 cyan 화합물(化合物)(0.00005%)이 함유(含有)되였으나 모두 한계량이하(限界量以下)로서 식용유(食用油) 및 생과(生菓)로서 이용이 안전(安全)하다. 종실유(種實油)는 옥도가(沃度價) 145.2로서 건성유(乾性油)에 속(屬)하며 산가(酸價), 감화가, 굴절율(屈折率)등 이화학적(理化學的) 성질(性質)도 불포화고급(不飽和高級) 지방산조성(脂肪酸組成)에서 특성(特性)을 나타냈다. 종실유(種實油)의 지방산(脂肪酸) 조성(組成)은 oleic acid(34.8%), linoleic acid(25.1%), linolenie acid(26.1%)등 필수지방산(必須脂肪酸)의 함량(含量)이 80%이상으로서 식용유(食用油)에 적합(適合)한 것으로 인정(認定)되였다. 종실단백질(種實蛋白質)에서 17종(種)의 amino산(酸)을 분석정량(分析定量)하였으며, lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine등 필수(必須) amino산(酸)의 함량(含量)이 비교적 높았고, glutamic acid의 함량(含量)(4.985%)이 특히 높아서 단백질원(蛋白質源)으로서 유용(有用)하다고 인정(認定)되었다. In order to analyze the composition of fatty acid in the seed oil. and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schinifolum var. inermis Nakai. GLC method and amino acid autoanalyzer were applied. respectively. while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.

국균에 의한 발효사료 제조에 관한 연구(제1보)

정만제, 김기철, 윤한교 忠北大學 1970 論文集 - 忠北大學校 Vol.4 No.-

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