개정된 건축물 내분 마감재료의 난연성능 기준 소개

김건배,Kim, Geon-Bae 대한설비공학회 2007 설비저널 Vol.36 No.7

서해안 꽃새우의 동결조건에 관하여

김건배(Kim Geon-bae),이근우(Lee Kuen-woo) 군산대학교 수산과학연구소 1989 水産科學硏究 Vol.- No.5

For the studying of freezing rate of shrimp, the samples were divided as headed and peeled. The dimension of sample was 1㎝x5㎝x10㎝ of slab shape and the temperature probe was Cu, Cu. Ni thermocuple, at center, surface, blast air and cooling coil. The balst air speed was controlled at 2, 4, 6㎝/s by motor speed controller. The freezing point showed 2℃±0.1. Thermal arrest time of peeled shrimp at 2, 4, 6㎝/s blast air speed were 9, 8, 5min. and headed shrimp were 15, 10, 7 min. The results between actural measurement's and caleulating freezing time were similar. The enfluence of freezing rate by blast air changes did'nt show high. But in actually, most frozen fish products were packed, therefore, heat transfer coefficient was very low. So, this results show high speed(above 5m/s) blast air needed.

넙치 근육 및 근소포체 미세구조의 변화에 미치는 전기자극의 영향

김태진(Tae Jin Kim),김영진(Young Jin Kim),윤호동(Ho Dong Yoon),조영제(Toung Je Cho),최영준(Yeung Joon Choi),이근우(Keun Woo Lee),김건배(Geon Bae Kim),김동수(Dong Su Kim) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4

Electron micrographs of muscle of plaice killed instantly by spiking at the head clearly showed the A-band, I-band, Z-line and M-line in muscle strips, whereas these bands could not be distinguished from each other in electrically stimulated plaice muscle stripes. As the electrical stimulation 7me increased, the continuity of Z-line disrupted rapidly. Electron microscopic observation skewed that sarcoplasmic reticulum (SR) in unstimulated plaice had natural triad structures between Z-line, However these structures were disrupted in the electrically stimulated sample. These structures were clearly observed after storage far 10 hrs at 5℃ from all the samples. In association with the Ca^(2+) translocation, Ca^(2+) -pyroantimonate deposits were observed at the inner part of SR immediately after spiked the plaice, However, Ca^(2+) -pyroantimonate deposits in electrically stimulated plaices were observed in the muscle strips and this phenomenon was clearly observed when electrical stimulation was prolonged.

다시마 (Laminaria japonicus) Alginate의 가열가수분해에 따른 물리${\cdot}$화학적 및 생물학적 특성에 관한 연구 -3. 랫드의 Cholesterol, Glucose 및 카드뮴 (Cd) 체외 배출효과-

김육용,이근우,김건배,조영제,KIM Yuck-Yong,LEE Keun-Woo,KIM Geon-Bae,CHO Young Je 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5

Alginate의 기능적 특성을 개선하여 이용성을 확대할 목적으로 가열에 의한 저분자화를 시도하였으며, 저분자 alginate가 랫드의 cholesterol, glucose 및 카드뮴의 체외배출효과에 미치는 영향을 검토하였다. 랫드에 있어서 HAG-10, HAG-50, HAG-100 및 alginate의 cholesterol의 체외배출 효과는 HAG-50과 HAG-100에서 높았고, 다음으로 alginate였으며 HAG-10은 거의 효과를 나타내지 않았다. 혈청중 glucose 함량은 HAG-50에서 그 농도가 가장 낮았고 이후에도 계속적으로 혈당의 농도가 저하하였으며, 혈칭중의 insulin의 함량도 HAG-50에서 초기에 증가한 후에 계속 저하하였다. 카드뮴의 체외배출 효과는 HAG-50에서 가장 높았고, 다음으로 HAG-100과 alginate 및 HAG-10의 순으로 HAG-10에서는 거의 효과가 없었다. 이상의 결과로 부터, HAG-50은 랫드에 있어서 cholesterol과 카드뮴의 체외배출을 촉진하였으며, 혈중 glucose 농도론 저하시키는데 뚜렷한 효과를 나타내었다. To extend utilization of alginate from the sea tangle, Laminaria japonicus, depolymerized alginates (HAG-10, average molecular weight 10,000; HAC-50, average molecular weight 50,000; HAG-100, average molecular weight 100,000) were obtained by hydrolysis of alginate by heating at $12^{\circ}C$. The effects of each depolymerized alginate on excretion of cholesterol, glucose and namium in rats were investigated. The total excretion rate (${\%}$) of cholesterol and cadmium was the highest in rats administered with HAG-50, The rate was $45.81{\%} and 59.02{\%} with HAG-50$. It was high in the order of $45.78{\%} and 56.05{\%}$ in HAG-100, $41.28{\%}$ and $55.96{\%}$ in alginate, and $32.11{\%} and 44.92{\%} in HAC-10$, respectively. In the case of HAG-50, it significantly (p<0.01) prevented the serum glucose level of rats from rising within 30 min and 60 min after glucose loading or administration among all the samples, but it had no particular effects on the serum insulin level. In conclusion, it was suggested that HAG-50, in which the alginate had a decreased molecular weight, while still retaining its desirable functions as a dietary fiber, was effective in excretion of harmful substances, such as cadmium and cholesterol, and in lowering glucose activities in serum of rats.

큰구슬우렁이 통조림 보일드의 가열살균조건에 관하여

이근우(Lee Guen-woo),김건배(Kim Geon-bae) 군산대학교 수산과학연구소 1985 水産科學硏究 Vol.- No.1

The lethal rate F, Z and D value for the boiled can of Neverita didyma are examined through the experiment, and the lethality F0 is calculated and compared each other. Two equation lines are shown in the heat penetration curve so that it is necessary to plot the cooling curve for this canning products. Most cans detected the bacteria are judged to be the spoilaged can generated gas in the incubation test, and the sulfide spoilage phenomenon is also occurred among the most cans. Average F and Z value are appeared to be 16.5 and 18.0 the bacteria in the N. didyma boiled can is completely sterilized under the condition of 250°F for 16.5 minutes.

미역과 다시마를 주원료로 한 묵 제조 - 1. 미역, 다시마묵의 최적 조건과 그 물성에 관하여

정용현(Yong-Hyun Jung),김건배(Geon-Bae Kim),최선남(Sun-Nam Choe),강영주(Yeung-Joo Kang) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.1

미역과 다시마를 원료로 한 해조묵제조를 위한 최적제조조건을 찾기 위하여 해조마쇄액의 용해 및 CaCl₂에 의한 겔화조건 등에 대하여 용해액의 점도 및 겔화한 묵의 젤리강도(jelly strength) 등을 기준으로 연구된 결과는 다음과 같다. 조체용해의 최적조건은 마쇄조체액에 1% K₂HPO₄용액을 1 : 1 (v/v)로 혼합하여 65℃, 1시간 가열이 적당하였다. 겔화시간은 60mesh로 여과한 조체용해액을 3배량(v/v)의 1% CaCl₂용액에 담가 Ca^(++)이 24시간 동안 자연침투되도록 겔화하는 것이 적당하였다. 용해 조체액의 점도와 겔화된 묵의 젤리 강도와의 사이에는 비례관계가 성립되지 않았다. 이때 미역묵의 젤리강도는 500g/㎠ 이상이였으며, 수율은 조체용해여과액의 87.5%였다. 다시마묵은 미역묵에 비해 젤리강도 및 비중은 높았으나 수율은 낮았다. To investigate the optimum conditions of seaweed Mooks prepared with sea mustard(Undaria pinnatifida) and sea tangel(Laminaria japonica), pH, viscosity, yield and jelly strength were studied on the sol and/or gel (Mook) made from homogenized seaweeds. Solubilization conditions of homogenized seaweeds were heating at 65℃ for one hour after mixing homogenized seaweed with 1% K₂HPO₄ by 1:1(v/v). Gelation conditions were 24hrs by natural permeation of Ca^(++) into the sol in three times(v/v) of 1% CaCl₂ solution to solubilized seaweed passed through 60mesh of sieve. There are generally no relationship between viscosity of solubilized seaweed and jelly strength of Mook produced by gelation of the sol in CaCl₂ solution. Jelly strength of sea mustard Mook was more than 500g/㎠, and yield was 87.5% of the solubilized and filtrated seaweed. Jelly strength and specific gravity of sea tangle Mook were higher those of sea mustard Mook, while its yield was lower than that of sea mustard Mook.

다시마 ( Laminaria japonicus ) Alginate 의 가열가수분해에 따른 물리 , 화학적 및 생물학적 특성에 관한 연구 2. 저분자 alginate 의 항돌연변이효과와 Cholesterol , Glucose 및 카드뮴 ( Cd ) 결합능의 변화

김육용(Yuck Yong Kim),이근우(Keun Woo Lee),김건배(Geon Bae Kim),조영제(Young Je Cho) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5

Alginate의 광범위하고 효율적인 이용을 목적으로 평균분자량이 약 10,000(HAG-10), 50,000(HAG-50) 및 100,000(HAG-100)정도의 저분자 alginate를 제조하였으며 이 저분자 alginate의 항돌연변이효과와 cholesterol, glucose 및 카드뮴과의 결합능을 측정하여 그 물리·화학적 특성을 비교, 검토하였다. Ames test로 저분자 alginate의 항돌연변이 효과를 측정한 결과, aflatoxin B₁(AFB₁)에 대한 간접돌연변이원성과 N-methyl-N`-nitro-N-nitrosoguanidine (MNNG)에 대한 직접돌연변이원성의 항돌연변이 효과는 HAG-10이 가장 높았고, 다음으로 HAG-50, HAG-100 및 alginate의 순으로 나타나 저분자화가 진행될수록 그 효과는 증가하는 것으로 나타났다. 저분자 alginate의 cholesterol, glucose 및 카드뮴에 대한 결합능은 alginate가 가장 높았고, 다음으로 HAG-50과 HAG-100은 유사하였으며, HAG-10은 결합능을 거의 보이지 않았다. To improve functionality and characteristics of alginate from the sea tangle, Laminaria japonicus, partially depolymerized alginates (HAG-10, average molecular weight 10,000; HAG-50, average molecular weight 50,000; HAG-100, average molecular weight 100,000) were obtained with hydrolysis of alginate by heating at 121℃. Effects of the depolymerization on physicochemical properties were investigated in the antimutagenicity and binding capacity of cholesterol, glucose and cadmium. In the Ames mutagenicity test using Salmonella typhimurium TA 100, HAG-10, HAG-50, HAG-100 and intact alginate reduced effectively the mutagenicities induced by aflatoxin B₁(AFB₁) and N-methyl-N`-nitro-N-nitrosoguanidine(MNNG) and HAG-10 showed the strongest antimutagenicity among the tested samples. The binding capacity of cholesterol, glucose and cadmium at different pH in vitro depended highly on molecular weight of alginate, and the changes in binding capacity at different pH was not different.

밴댕이 액젓의 숙성 중 성분변화

임영선(Yeong Seon Lim),이근우(Keun Woo Lee),김건배(Geon Bae Kim),최영준(Yeung Joon Choi),이인수(In Soo Lee),조영제(Young Je Cho) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.5

밴댕이 액젓을 재래식의 방법으로 18개월 동안 숙성시키면서 2∼3개월 간격으로 성분변화에 대하여 조사하였다. 밴댕이육의 가수분해도는 숙성 5개월까지는 51.8%로 큰 폭으로 증가하였으나, 그 이후에는 분해속도가 둔화되어 숙성 18개월 후에는 71.5%이었다. 총질소 및 아미노태 질소 함량은 숙성기간에 비례하여 증가하였으며, 숙성기간에 따른 총질소함량의 증가속도에 비하여 아미노태 질소함량의 증가 속도가 더 빠른 것으로 나타났다. 숙성 6개월 이후 액젓중의 ATP 관련물질은 거의 대부분 (81.7∼90.1%)이 Hx와 요산이었고, ATP 관련물질 총량은 숙성기간에 따라 일정하게 증가하였다. HxR+Hx 함량과 요산량이 교차하는 숙성 13개월 부근은 가수분해도 66.6%로 높은 분해율을 보이는 지점으로서 경제적인 출하 시점인 것으로 판단되었다. 18개월간 숙성시킨 밴댕이 액젓의 유리아미노산 총량은 8,090.5 ㎎/100 ㎖으로 원료육 총 아미노산 함량 (21,538㎎/100g)의 약 38% 정도였으며, 주요 아미노산은 glutamic acid (20.0%), aspartic acid (10.4%), alanine(9.9%), lysine (9.4%), threonine (6.2%) 등의 순이었다. To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at 2∼3 months intervals during 18 months of fermentation. The hydrolytic degree increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the content of total and amino nitrogen increased gradually during 18 months of fermentation. The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from 81.7% to 90.1%. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, aspartic acid, alanine, lysine, threonine in that order.

베도라치액젓의 숙성 중 성분변화

유병진(Byeong Jin You),임영선(Yeong Seon Lim),이근우(Keun Woo Lee),김건배(Geon Bae Kim),이인수(In Soo Lee),조영제(Young Je Cho) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.3

베도라치액젓을 옥외의 자연조건 (25±5℃)으로 18개월 동안 숙성시키면서 2∼3개월 간격으로 성분변화에 대하여 조사하였다. 베도라치육의 가수분해도는 숙성 6개월까지는 75.6%로 큰 폭의 증가를 보였으나, 그 이후에는 분해속도가 둔화되어 숙성 18개월 후에는 약 89%의 질소화합물이 육으로부터 액으로 이행되었다. 액젓중의 총질소 및 아미노산성질소함량, 그리고 ATP 관련물질 총량은 숙성기간에 비례하여 일정하게 증가하였으며, 숙성 2개윌부터 ATP 관련물질은 거의 대부분 (80.1∼90.5%)이 Hx과 요산이었다. HxR+HX 함량과 요산량이 교차되는 숙성 6.8개월 부근은 76.5%의 높은 분해율을 보여 경제적인 출하시점으로 판단된다. 18개월간 숙성시킨 베도라치액젓의 유리아미노산 총량은 6,096.9㎎/100mL으로 원료육 아미노산 총량 (7,555.6㎎/100g)의 약 81% 정도였으며, 주요 아미노산은 glutamic acid (16.3%), alanine (10.9%), lysine (10.8%), valine (9.9%), leucine (9.4%) 등의 순이었다. To investigate changes of components in salt-fermented blenny, Enedrias nebulosus sauce during fermentation, various chemical properties were examined at 2∼3 months intervals during 18 months of fermentation. The degree of hydrolysis increased sharply until 6 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation. The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from 80.1% to 90.5%. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, alanine, lysine, valine, leucine in that order.

숙성기간에 따른 까나리액젓의 성분변화

조영제(Toung Je Cho),임영선(Yeong Sun Im),이근우(Keun Woo Lee),김건배(Geon Bae Kim),최영준(Yeung Joon Choi) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1∼3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nihogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 ㎚ increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6∼8 months fermentation and showed the gentle increment after that. The Hx and uric acid were the most abundant in ATP related compounds, ranging from 83.1% to 92.9%. After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine, aspartic acid in that order.