DBHQ-OPP foam에 의한 Hg(Ⅱ)의 흡착과 분리

성창근(Chang Keun Sung),문영자(Young Ja Moon),김찬조(Chan Jo Kim) 충남대학교 농업과학연구소 1983 農業技術硏究報告 Vol.10 No.2

수학 교실 문화가 수학 학습 태도에 미치는 영향

성창근(Sung-Chang Keun) 한국교원대학교 뇌기반교육연구소 2019 Brain, Digital, & Learning Vol.9 No.3

The purpose of this study is to empirically verify the relationship between the students perception of the mathematics classroom culture and their attitudes toward mathematics learning. For this, 253 sixth grade students were sampled and data were collected using a questionnaire survey method. The data collected through test on perception of the mathematics classroom culture were classified into student-centered and teacher-centered classroom culture groups based on 80% of positive responses, and independent sample t-test was conducted to determine the difference in the attitude toward mathematics learning between these two groups. As a result of the analysis, there was a statistically significant difference in the significance level 0.05 between the student-centered group and the teacher-centered group. This study has a great implication in the related research in that it empirically verified the relationship between the mathematics classroom culture and the students mathematics learning attitude.

포도주스 침지 제조 흑삼의 Ginsenoside Rg₃ 함량 변화와 Acetylcholinesterase 억제효과

이미라,윤범식,손백신,류뢰,장동량,왕춘년,왕젠,이선영,모은경,성창근,Lee, Mi-Ra,Yun, Beom-Sik,Sun, Bai-Shen,Liu, Lei,Zhang, Dong-Liang,Wang, Chun-Yan,Wang, Zhen,Ly, Sun-Young,Mo, Eun-Kyung,Sung, Chang-Keun 고려인삼학회 2009 Journal of Ginseng Research Vol.33 No.4

흑삼의 속성제조와 ginsenoside $Rg_3$ 함량을 극대화하고자 흑삼 제조시 포도주스에 24시간 침지한 후 $120^{\circ}C$에서 30분간 3회 반복 증숙하여 흑삼을 제조한 후 HPLC 방법을 이용하여 ginsenosides를 분석하였다. 포도주스에 침지하여 제조한 흑삼의 ginsenoside $Rg_3$ 함량은 10.91 mg/g으로 구증구포 방법으로 제조한 흑삼보다 약 2배 가량 함량이 증가되었다. 총 사포닌 함량은 14.97 mg/g으로 전통적인 구증구포 방식으로 제조한 흑삼 (12.79 mg)보다 그 함량이 높았다. 흑삼의 단회투여 (200 mg/kg, p.o.)에 의한 뇌조직 AChE 활성은 투여 24시간 후에 유의적으로 억제되는 효과를 보여주었다. 따라서 본 연구에 적용한 새로운 제조방법은 ginsenoside $Rg_3$를 강화하는 흑삼의 속성제조에 효과적인 방법으로 판단된다. 또한, AChE 활성억제를 통해 흑삼이 뇌기능 개선에 대한 잠재적인 효능을 가지고 있는 것으로 사료된다. This study was conducted to develop a new method for enhancing ginsenoside $Rg_3$, which is abundant in black ginseng. The cognition-enhancing effect of black ginseng extract was investigated via the assay of acetylcholinesterase (AChE) activity. Black ginseng I was prepared through the traditional method (by steaming and drying nine times repetitions). Black ginseng II, on the other hand, was prepared by steaming the ginseng three times at $120^{\circ}C$ for 30 min after soaking it in grape juice for 24 h. The ginsenosides of white, red, and black ginseng I, and II were investigated using the HPLC method, respectively. In black ginseng II, the ginsenoside $Rg_3$ contents, which cannot be found in white ginseng, amounted to 10.91 mg/g, approximately 18 times more than that in red ginseng. In the in-vivo study, black ginseng extract (200 mg/kg, p.o.) inhibited the AChE activity after 24 h by a single administration in the brain. Thus, the new manufacturing method for black ginseng was found to more effective in the conversion of ginsenoside $Rg_3$ compared to the traditional method. Black ginseng may also have the effect of preventing the cognitive impairment induced by cholinergic dysfunction.

가열처리에 따른 구기자 추출물의 성분변화

이상덕(Sang Duck Yi),이미현(Mi Hyun Lee),손현주(Hyun Ju Son),복진영(Jin Young Bock),성창근(Chang Keun Sung),오만근(Man Jin Oh),김찬조(Chan Jo Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.4

Fundamental data for new type of product development from Lycii fructus was experimentally determined. The chemical composition, and Hunter value changes, optimum extraction, volatile components of extract under different extraction conditions and heat treatment were mainly studied. Results are summarized as follows. The proximate compositions of dried Lycii fructus were water 21.8%, total sugar 27.6%, reducing sugar 15.29%, crude protein 14.29%, crude fat 5.65%, crude fiber 7.48%, and ash 7.98% in percent scale, respectively. Extracted yield on the basic of solid extract was getting increased when more solvent was used for extraction. The most recommendable extraction was 1 to 10 part of sample to solvent ratio. When water was employed as extraction solvent, the highest amount of solid extract was obtained. Extract of Lycii fructus in terms of yields and color was most acceptable when raw sample was treated 8 minute roasting at 180℃ and 60 minute heating at 120℃, respectively. Major volatile components of fresh Lycii fructus were to hexadecanoic acid, methyl linoleate, benzyl alcohol, dimetane benzene by GC/MS. By she roasting of raw sample, the compounds of 2-methyl-2buthenal, 1,4-dimethyl benzene, and benzyl alcohol were reduced. Whereas, methyl thiopropanol, benzene acetaldehyde and ethyl linoleate were slightly increased.

연구소원외 연구논문초록 ( 재록 , 1996 ~ 1997 년 ) : 메주에서 분리되어 단독균으로 발효된 메주와 간장

이상선(Sang Seon Lee),성창근(Chang Keun Sung),배종찬(Jong Chan Bae),유진영(Jin Young Yu) 영남대학교 장류연구소 1998 영남대학교 장류연구소 연구업적집 Vol.1 No.-

감마선 조사에 의한 갈색 새우(Penaeus aztecus) 주요알러젠(Pen a 1)의 알러지성 및 항원성의 변화

이주운,김재훈,성창근,강근옥,신명곤,변명우,Lee, Ju-Woon,Kim, Jae-Hun,Sung, Chang-Keun,Kang, Kun-Ok,Shin, Myung-Gon,Byun, Myung-Woo 한국식품과학회 2000 한국식품과학회지 Vol.32 No.4

새우 알러지를 감소시키기 위한 방법으로써 감마선 조사기술의 이용 가능성을 평가하였다. 새우로부터 분리한 열안정성 단백질(HSP)과 병원에서 임상진단용으로 사용하는 새우 단백질 추출액을 1, 3, 5, 7, 10 kGy의 선량으로 감마선을 조사하였다. 단백질 추출액 및 HSP의 알러지성과 항원성의 변화를 mAb와 환자의 IgE를 사용한 ELISA법과 immunoblotting법으로 측정하였고, 단백질의 구조변화는 gel permeation chromatography와 SDS-PAGE로 관찰하였다. 환자의 IgE는 감마선 조사된 단백질 추출액과 HSP용액 모두에서 감마선 조사선량이 증가함에 따라 감소하였다. GPC-HPLC와 sandwich ELISA법으로 HSP를 정량하였을 때도 역시 감마선 조사선량이 증가함에 따라 감소하였다. SDS-PAGE pattern 변화에서 HSP는 감마선 조사에 의해 변화되어 더 큰 분자량으로 전환되었다. 이러한 결과는 감마선 조사가 새우 알러지 억제에 적용 할 수 있다는 가능성을 시사하였다. Gamma irradiation was applied to reduce shrimp allergy. Shrimp heat-stable protein(HSP) and shrimp protein extract were gamma-irradiated at 1, 3, 5, 7 or 10 kGy in an aqueous state (1.0 mg/mL). The changes in allergenic and antigenic properties of protein extract and HSP resulted from gamma irradiation were monitored by ELISA with mouse mAb or human patients sera and immunoblotting. Conformational changes in irradiated HSP were measured by both GPC-HPLC and SDS-PAGE. The binding ability of shrimp allergic patients IgE to irradiated protein extract or irradiated heat-stable protein was dose-dependently reduced. When measured by gel permeation chromatography and sandwich ELISA, the amount of intact heat-stable protein in the irradiated solution was reduced by gamma irradiation depending upon the applied dose. SDS-PAGE showed that the main band disappeared and new bands appeared in a higher molecular weight zone. The results provide a new possibility to use irradiation process for reducing the allergenicity of shrimp.

각종 누룩 균을 이용한 실험실조건에서의 막걸리 제조

이상선(Sang Sun Lee),김교숙(Kyo Sook Kim),엄안흠(Ahn Heum Eom),성창근(Chang Keun Sung),홍인표(In Pyo Hong) 한국균학회 2002 韓國菌學會誌 Vol.30 No.1

N/A

유백피(Ulmi cortex)의 항균활성

박주성(Joo-Sung Park),심창주(Chang-Ju Shim),정재홍(Jae-Hong Jung),이규희(Gyu-Hee Lee),성창근(Chang-Keun Sung),오만진(Man-Jin Oh) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.5

유백피의 천연 보존료로서의 이용성을 검토하기 위하여 각종 용매로 추출한 유백피 추출물을 공시균주에 대한 항균활성과 추출물의 첨가 농도에 따른 균의 생육도와 메탄올 추출물의 순차분획물에 대한 항균력을 측정한 결과 유백피의 항균물질 추출용매로서는 메탄올이 가장 양호하였다. 메탄올 추출물의 항균성은 그람양성과 음성균주에 광범위하게 항균활성을 나타내었으며, 각 균주에 대한 항균활성을 나타내는 물질의 최소저해농도는 Bacillus cereus, Bacillus subtilis, Staphylococcus aureus에 대하여 각각 0.3㎎/ml이었다. 젖산균인 Lactobacillus bulgaricus, Lactobacillus plantarum나 절대 혐기성균인 Bifidobacterium bifidum의 생육에는 큰 영향을 미치지 않았으나, Clostridium butyricum의 생육은 심하게 억제되었다. 유백피 메탄올 추출물을 헥산, 클로르포름, 에칠아세테이트 및 부탄올 등의 용매로 순차분획하여 항균활성을 측정한 결과 부탄올 분획에서 항균활성이 가장 높았다. The solvent extracts of Ulmi cortex, which were extracted by using several solvents with different polarities, were prepared for utility as a natural preservatives. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of Ulmi cortex extracts. Methanol extract showed the highest antimicrobial activity. The methanol extract was represented the broad antimicrobial activities for the gram positive and negative strains. Minimum inhibitory concentrations(MIC) for each strains were appeared to around 0.3㎎/ml at each of Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. The cell growth inhibitions were not shown on Lactobacillus bulgaricus, Lactobacillus plantarum, and Bifidobacterium bifidum, but greatly on the Clostridium butyricum. The methanol extracts were further reextracted sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude methanol extracts. The extract, which was reextracted by butanol, showed the highest antimicrobial activity.

구기자술의 저장에 따른 성분변화

최성현,이미현,신철승,성창근,오만진,김찬조,Choi, Seong-Hyun,Lee, Mi-Hyun,Shin, Cheol-Seung,Sung, Chang-Keun,Oh, Man-Jin,Kim, Chan-Jo 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다. Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

구기자(Lycii fructus) 추출물이 미생물 생육에 미치는 영향

주인선(In-Sun Joo),성창근(Chang-Keun Sung),오만진(Manjeen Oh),김찬조(Chan-Jeo Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.4

구기자 추출물이 S. cerevisiae D71과 L. casei KCTC3165, 그리고 E. coli DH5균의 생육에 미치는 영향을 검토하였다. 그 결과 구기자 추출물은 S. cerevisiae D71과 L. casei KCTC 3165의 생육을 증가시켰으며 E. coli DH5에 대하여는 약간의 생육저해가 있었다. 구기자 methanol 추출물을 첨가하여 미생물의 생육을 측정하였을 때 L. casei KCTC 3165와 S. cerevisiae D71는 각각 1.0%와 1.5% 첨가구에서 가장 높은 생육촉진효과를 보였다. 즉 구기자 추출물은 대장균의 생육은 저해하였으나, 인체에 유익한 균으로 알려진 젖산균에 대하여는 생육을 촉진하는 특성이 있었다. 한편, E. coli DH5는 구기자즙 10%, 그리고 methanol, chloroform 추출물 각각 1.0% 첨가시 형태적 이상을 일으켜 길이가 8배 이상이 길어졌다. 구기자의 methanol 추출물 중 회분성분이 E. coli DH5균에 이상현상의 원인이 되었음을 확인하였다. 또한 이들 중 Na^+, K^+ 및 Na^+와 K^+ 혼합물이 0.135% 이상에서 균의 형태가 길어지는 이상현상이 있었다. This study was performed to investigate the effects of Lycii fructus extracts on the growth and physiology of S. cerevisae D71, L. casei KCTC 3165, and E. coli DH5. When Lycii fructus was added into solid culture media, the growth of S. cerevisea D71 and L. casei KCTC 3165 was increased, whereas that of E. coli DH5 was somewhat decreased. The growth of S. cerevisiea D71 and L. casei KCTC 3165 were much promoted in the culture media including methanol extract of 1.0% and 1.5%, respectively. E. coli DH5 was changed its morphology not only in 10% Lycii fructus juice but also 1.0% methanol and chloroform extract of Lycii fructus. Its size in those growth condition was eight times longer than that of the normal E. coli DH5. It was elucidated that elongation phenomenan of E. coli DH5 was also appeared by adding 0.135% of Na^+, K^+, and the mixture of Na^+ and K^+.