『영추(靈樞)』, 『소문(素問)』, 『난경(難經)』에 나타난 오수혈(五輸穴)의 개념에 대한 고찰

안철우,민영광,안창범,장경전,김철홍,송춘호,윤현민,Ahn, Chul-Woo,Min, Young-Kwang,Ahn, Chang-Beohm,Jang, Kyung-Jun,Kim, Cheol-Hong,Song, Choon-Ho,Yoon, Hyun-Min 대한약침학회 2008 Journal of pharmacopuncture Vol.11 No.1

In $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$, there are differences in viewing FiveSu-point(五輸穴) and its practical application in treatment. The following conclusions are induced from these different point of views. 1. Fundamental features of FiveSu-point are shown in$\ulcorner$Yingshu(靈樞)$\lrcorner$ 2. In $\ulcorner$Internal classic(內經)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$, it seems attachment that FiveSu-point is identical to the Five Elements, but there are differences in using the Five Elements sangsyang-sangguk in treatment. 3. There are clear differences between $\ulcorner$Internal classic(內經)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$ in attachment of FiveSu-point and Fourseasons. Differences are shown in each chapter of $\ulcorner$Yingshu(靈樞)$\lrcorner$. 4. Different application of FiveSu-point's various cases is shown in $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$. 5. Different application of FiveSu-point in $\ulcorner$Yingshu(靈樞)$\lrcorner$, $\ulcorner$Sumun(素問)$\lrcorner$ and $\ulcorner$Najing(難經)$\lrcorner$ is due to different historical background.

韓國在來式고추장熟成中의 主要成分 및 微生物의 變化

안철우(Cheol-Woo Ahn),성낙계(Nack-Kie Sung) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.3

우리나라 固有의 傳統調味食品인 고추장의 品質改善과 合理的이고 科學的인 담금法 및 熟成條件을 究明하기 위하여 고추장의 醱酵熟成中, 一般成分의 變化와 微生物의 動態를 調査하여 다음과 같은 結果를 얻었다.<br/> 담금 고추장에 있어서 一般成分의 經時的 變化는 水分, 鹽分 및 粗灰分은 醱酵熟成中의 增減이 거의 없었고 還元糖과 總窒素는 醱酵熟成 40日頃까지는 增加하였다. 그 以後에는 減少하였으며 醱酵熟成됨에 따라 粗脂質과 pH는 徐徐히 減少하는 反面, 滴定酸度와 아미노窒素는 增加하는 傾向을 보였다.<br/> 한편, 담금 고추장의 材料中, 고추가루는 細菌數가 3.9×10^7/g, 酵母數는 1.5×10³/g이며, 食鹽은 細菌이 7.6×10⁴/g, 酵母數는 2.8×10²/g이 檢出되었으며, 설탕 엿기름 및 수도물은 100/g 以下였다.<br/> 그리고 고추장 醱酵熟成中, 一般細菌 및 酵母數의 經時的 變化는 熟成 40日頃까지는 增加하였으나 그 以後부터 徐徐히 減少하는 傾向이 였다. The present study was attempted to obtain the basic data concerning a reasonable preparing method and the optimum fermentation conditions of Kochujang (Red pepper paste).<br/> To establish the stsandard quality of Kochujang, changes of the chemical compositions and the numbers of bacteria and yeasts in Kochujang during fermentation were observed.<br/> Moisture, salts and crude ash contents of Kochujang were not changed significantly during fermentation. Titrable acidity and amino nitrogen gradually increased with the time-passed, whereas crude fat gradually decreased with the time-elapsed. And reducing sugar and total nitrogen increased until 40 days, but slightly decreased after this period.<br/> The numbers of bacteria and yeasts in the ingrients for the preparation of Kochujang were 3.9×10^7/g, 1.5×10³/g in red pepper powder, 7.6×10⁴/g, 2.8×10²/g in salts, respectively, but those of sugar and malt were not more than 100/9. Microbial counts in Kochujang during fermentation increased until 40 days, but those are gradually decreased after that.

韓國在來式 고추장의 香氣成分同定

안철우(Cheol-Woo Ahn),김종규(Jong-Kyu Kim),성낙계(Nach-Kie Sung) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.3

우리나라 傳統酵素食品인 고추장의 品質을 改善하기 위한 資料를 얻고자 一般家庭에서 在來式으로 담근 80試料의 고추장을 蒐集하여 一般成分을 分析하고 5個月間 醱酵熟成시킨 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다.<br/> 一般家庭에서 蒐集된 고추장의 一般成分은 水分 40.51%, 鹽分 6.0%, 粗脂質 3.25%, 粗炭分 10.30%, 還元糖 19.60%, 아미노窒素 179.5㎎/100g 및 總窒素 4.43%였고, pH는 4.79, 滴定酸度(0.1N NaOH)는 9.28㎖였으며 官能檢査点數는 平均値가 125.01点이였고 標準偏差는 15.42였다. 또한 담금고추장의 揮發性成分은 中性劃分에서 methoxy acetophenone 外 29成分, phenol性劃分에서 thymol 外 7成分 및 酸性劃分에서 methyl octanoic acid 外 7成分으로 모두 46成分이 同定되었으며 鹽基性劃分에서는 檢出되지 않았다. The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed.<br/> The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25% of crude fat, 10.30% of crude ash, pH 4.79, 9.28㎖ of titrable acidity, 19.60% of reducing sugar, 179.51㎖/100g of amino nitrogen and 4.43% of total nitrogen.<br/> The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS).<br/> Total volatile components identified in the native Kochjang were 46 components. i.e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.

Saccharomyces屬 및 Bacillus屬을 接種한 韓國在來式고추장의 香氣成分同定

안철우(Cheol-Woo Ahn),성낙계(Nack-Kie Sung) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.1

韓國在來式 고추장의 醱酵熟成過程中, 香氣成分生成에 主로 關與하는 Saccharomyces屬 1株와 Bacillus屬 3株를 各各 接種하여 담근, 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다.<br/> Saccharomyces sp.는 tetrahydro geraniol, methoxy acetophenone 및 myrtanal의 生成에 主로 關與하며 Bacillus sp. B-1과 Bacillus sp. B-2는 furfuryl-n-butyrate, 그리고 Bacillus sp. B-3는 n-propylbenzene의 生成에 主로 關與하는 것으로 밝혀졌다. Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculiar flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (GC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geraniol, furfuryl alcohol, methoxy acetophenone and myrtanal in Kochujang inoculated with Saccharomyces sp., 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methhyl-n-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inoculated with Bacillus sp. B-3 were identified as major components, respectively.

충무연안의 Vibrio parahaemolyticus와 V. alginolyticus의 분포

이원재,안철우,LEE Won-Jae,AHN Cheol-Woo 한국수산과학회 1976 한국수산과학회지 Vol.9 No.4

충무연안의 한실포에서 인평포에 이르는 굴${\cdot}$홍합 양식장(Fig.1)을 중심으로 1975년 7월부터 1976년 9월까지 매월, 해수, 이토, 굴 및 담치에서 V.parahaemolyticus와 V. alginolyticus의 분포를 조사한 결과를 요약하면 다음과 같다. 1. 해수, 이토, 굴 및 담치, 420개 시료에서 parahaemolyticus 51균주와 V. alginolyticus 160 균주를 분리하였다. 2. 월별분리율은 7월-9월에 가장 높았다. 3. 시료별 parahaemolyticus의 분리율은 이토$(28\%)$, 해수$(24\%)$, 담치$(5\%)$ 및 굴$(4.2\%)$의 순이였다. 4. 조사지점별 분리율은 station 1 과 5가 다른 조사지점에 비해 가장 높았다. 5. 분리된 211 균주의 형태적 생리적 생화학적성상은 전형적인 parahaemolyticus 및 V. alginolyticus와 및 일치하였다. This study was carried out to evaluate the distribution of Vibrio parahaemolyticus and Vibrio alginolyticus in sea water, mud, oyster (Crassostrea gigas) and sea mussel (Mytilus edulis) collected from the coast of Chung-mu during the period from July 1975 to September 1976. Fifty one strains of V. parahaemolyticus and 160 strains of V.. alginolyticus were isolated from 420 samples. The distribution varied by month showing the highest in July through September The isolation ratio of V. parahaemolyticus was $28\%$ for mud, $24\%$ for sea water, $5\%$ for sea mussel and $4.2\%$ for oyster. The morphological, physiological and biochemical characteristics of 211 isolated strains were coincided with those of the typical V. parahaemolyticus and V. alginolyticus.

상온 진공 분말 분사 공정을 이용한 다층 박막 소재의 제조 및 전기적 특성

류정호,안철우,김종우,최종진,윤운하,한병동,최준환,박동수,Ryu, Jung-Ho,Ahn, Cheol-Woo,Kim, Jong-Woo,Choi, Jong-Jin,Yoon, Woon-Ha,Hahn, Byung-Dong,Choi, Joon-Hwan,Park, Dong-Soo 한국전기전자재료학회 2012 전기전자재료학회논문지 Vol.25 No.8

Room temperature powder spray in vacuum process, so called Aerosol deposition (AD) is a room temperature (RT) process to fabricate thick and dense ceramic films, based on collision of solid ceramic particles. This technique can provide crack-free dense thin and thick films with thicknesses ranging from sub micrometer to several hundred micrometers with very fast deposition rates at RT. In addition, this technique is using solid particles to form the ceramic films at RT, thus there is few limitation of the substrate and easy to control the compositions of the films. In this article, we review the progress made in synthesis of piezoelectric thin/thick films, multi-layer structures, NTC thermistor thin/thick films, oxide electrode thin films for actuators or sensor applications by AD at Korea Institute of Materials Science (KIMS) during the last 4 years.

적층 스크린의 압력강하 및 열전달 특성

송태호,안철우,김창기,고현진,Song, Tae-Ho,Ahn, Cheol-Woo,Kim, Chang-Kee,Ko, Hyun-Jin 대한기계학회 2000 大韓機械學會論文集B Vol.24 No.3

Multiple layer of wire screen is widely used in many compact devices to filter particulates and to heat or cool fluids. However, data of flow resistance and heat transfer through such layers are rare to find and thus they are experimentally investigated in this study. Compressed air is made to flow through it to find the Ergun constants over a wide range of the Reynolds number. Also, unsteady heating of the wire screen is performed to find the equivalent heat transfer coefficient between the screen and the air by fitting the unsteady air temperature. The obtained coefficients are expressed in terms of the Reynolds number and the Prandtl number.

녹차, 오룡차, 및 홍차 추출물의 항균효과

여생규(Saeng-Gyu Yeo),안철우(Cheol-Woo Ahn),김인수(In-Soo Kim),박영범(Yeung-Beom Park),박영호(Yeung-Ho Park),김선봉(Seon-Bong Kim) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.2

차 추출물의 항균작용은 모두 농도가 증가할수록 뛰어났으며, 차 종류 중 비발효차인 증제차 및 볶음차에서 가장 뛰어났다. 차 제조과정 중 발효가 진행될수록 감소하였다. 또한 각 획분 별 항균작용은 차 polyphenol 화합물인 조 catechin 획분에서 가장 높게 나타났으며, 차 종류 중 비발효차인 증제차 및 볶음차와 반발효차인 오룡차에서 높게 나타났다. 그리고 조 catechin 획분에서 차 종류 모두 Gram 양성균인 Micrococcus luteus와 Gram 음성균인 Enterobacter aerogenes 및 Vibrio parahaemolyticus에 대하여 각각 30~50㎍/ml, 50~60㎍/ml 및 60~70㎍/ml의 MIC로 항균효과가 좋은 것으로 나타났다. 특히 충치 원인균인 Streptococcus mutans 균에 대하여는 차 제조시 발효 정도가 큰 차일수록 항균 작용이 떨어지는 것으로 나타났다. 중제차 및 볶음차는 Staphylococcus aureus에 대하여 120~140㎍/ml, Listeria monocytogenes에 대하여 300~400㎍/ml의 항균작용을 나타내었다. 이들 차 추출물의 항균작용에는 차 polyphenol 화합물로서 gallate기가 결합된 구조를 가진 catechin류인 것으로 나타났다. Antimicrobial effect of tea extracts from green tea (steamed, roasted), oolong tea and black tea was investigated. Minimal inhibitory concentration (MIC) of tea extracts against 9 well known strains of foodborne pathogenic bacteria such as the Gram positive and Gram negative bacteria was determined at 37℃. Significant antimicrobial activity was observed in the steamed green tea and the roasted green tea of the water-soluble fraction, and the steamed green tea of the methanol-soluble fraction, and the steamed green tea, roasted green tea and the oolong tea of the crude catechin fraction. The MIC of these tea extracts against B. subtillis were 700㎍/ml, 500㎍/ml and 120㎍/ml, respectively. The crude catechin fraction possessed greater antimicrobial activity than did the other fractions. Among tea extracts, extracts of steamed green tea, roasted green tea and oolong tea showed higher antimicrobial activity than them of black tea. The MIC of the crude catechin fraction obtained from tea extracts against Gram-positive bacteria such as M. luteus, B. subtillis and S. mutans were 30~50㎍/ml, 120~240㎍/ml and 120~180㎍/ml, and against Gram-negative bacteria such as E. aerogenes and V. parahaemolyticus were 50~60㎍/ml and 60~70㎍/ml in the broth medium, respectively. Especially, the MIC to Streptococcus mutans which has known as a causative bacteria of a decayed tooth were 120㎍/ml, 140㎍/ml, 180㎍/ml and above 1,000㎍/ml in steamed green tea, roasted green tea, oolong tea and black tea, respectively. Tea extracts had strong growth inhibition activity against foodborne pathogenic and dental bacteria.

한국 재래식 된장 발효중 관여 미생물이 생성하는 향기 성분

송재영(Jae Young Song),안철우(Cheol Woo Ahn),김종규(Jong Kyu Kim) 한국미생물생명공학회 1984 한국미생물·생명공학회지 Vol.12 No.2

녹차, 오룡차 및 홍차 추출물의 항산화효과

여생규(Saeng-Gyu Yeo),안철우(Cheol-Woo Ahn),이용우(Yong-Woo Lee),이태기(Tae-Gee Lee),박영호(Yeung-Ho Park),김선봉(Seon-Bong Kim) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.2

차 추출물의 항산화작용은 모두 높은 것으로 나타났으며, 시료의 양이 증가할수록 항산화작용도 증가하는 것으로 나타났다. 각 획분 중 차 polyphenol 화합물인 조 catechin 획분에서 가장 뛰어났으며, 차 종류 중 반발효차인 오룡차가 가장 높은 항산화작용을 나타내어 0.5㎎의 양에서 37℃, 10일간 저장하였을 때 32meq/㎏의 과산화물값을 나타내었다. 또한 차 추출물 모두 free radical 소거작용이 있는 것으로 나타났으며, 이중 비발효차인 녹차 및 반발효차인 오룡차가 가장 우수한 것으로 나타났고, 차 종류 중 가장 항산화작용이 뛰어난 오룡차는 BHT 및 α-tocopherol과의 상승효과가 있었으며, 이 중 α-tocopherol 보다 BHT에 대해 더 높은 상승효과를 나타내었다. 그리고 Cu^(2+) 보다 Fe^(3+) 이온에 대하여 금속이온 봉쇄작용이 강한 것으로 나타났다. 따라서 차 추출물의 항산화작용은 활성산소에 의한 지질의 과산화반응을 억제하고, 또한 금속이온에 대한 봉쇄작용도 아울러 가지고 있는 것으로 생각되며, 그 주된 인자는 차 polyphenol 화합물인 catechin류가 관여하는 것으로 추정되었다. Antioxidative effect of tea extracts from green tea (steamed, roasted), oolong tea and black tea was investigated. Antioxidative activities of the crude catechin fraction were the most effective in oolong tea which contained the highest level of (-)-epigallocatechin gallate (EGCg). The water-soluble fraction obtained from oolong tea exhibited binding with more ferrous than copper ions. It showed a synergistic effect when used with an antioxidant such as BHT (0.5㎎) and α-tocopherol (2㎎). Especially, this synergistic effect was exhibited more with BHT than with α-tocopherol. Also steamed green tea, roasted green tea and oolong tea showed remarkable free radical scavenging action. The SC_(50)(the concentration of a water-soluble fraction which is required to scavenge 50% of 100μM 1,1-diphenyl-2-picryl hydrazyl radicals) of steamed and roasted green tea, oolong tea and black tea extacts were 11.3㎍/ml, 11.4㎍/ml, 12.7㎍/ml and 14.9㎍/ml, respectively. It is assumed that the antioxidative activity of tea extracts is due to inhibition of peroxidation free radical scavenging and binding action of ferrous ions by mainly tea polyphenol compounds.