근채류와 엽채소류의 종류별 식이섬유함량비교

김성호,홍상식,김대진 동아대학교 생활과학연구소 2000 생활과학연구 논문집 Vol.8 No.-

This study was conducted to determined three kinds of analytical methods for the quantitative structural carbohydrate(dietary fiber, DF; neutral detergent fiber, NDF; crude fiber, CF) of two group of vegetable foods(five kinds of root vegetable, four kinds of leaf vegetable). In root vegetables, DF, NDF and CF were 34.01%, 16.06% and 6.95%, respectively. In leaf vegetables, DF, NDF and CF were 46.10%, 23.96% and 9.27%, respectively. The correlationship of root vegetable were Y=2.44+0.73X. r=0.48(P<0.01) between DF and NDF, and Y=23.96+1.55X, r=0.59(P<0.01) between DF and CF. The correlationship of leaf vegetables Were Y=2.45+0.46X, r=0.61(P<0.01) between DF and NDF, and Y=4.26+0.11X, r=0.55(P>0.05) between DF and CF, respectively. DF/CF ratio of 7.36 in root vegetable, DF/CF ratio of 5.15 in leaf vegetables were calculated, respectively.

범불안장애환자와 주요우울증환자 간에 인지적 형태와 스트레스 대처 방식의 비교

김현진,제영묘,이대수,백대업,조정녀 대한생물치료정신의학회 2002 생물치료정신의학 Vol.8 No.1

윈도우 기반 PLC구동 프로그램 개발

김태형,정원지,엄태진,홍대선 國立 昌原大學校 産業技術硏究所 2000 産技硏論文集 Vol.14 No.-

As personal computers are being developed, most softwares are based on window-based operating systems recently. The programmable logic controllers (PLC's) which are usually operated based on the DOS system should be adapted to the window-based environment in order to have the multi-tasking and flexibility of PLC programs. In this paper, the PLC driving programs which are based on the window-based operating systems are developed for the hardwares in which only DOS-based driving programs are being used currently.

바다방석고둥의 凍結貯藏中의 品質의 變化

金昌龍,宋大鎭 濟州大學校工科大學附屬産業技術硏究所 1992 尖端技術硏究所論文集 Vol.3 No.-

바다방석고둥(일명 보말)을 冷凍食品化하기 위하여 脫殼, 處理 後 -18˚C, -25˚C, -30˚C로 3개월 동안 凍結 貯藏하면서 品質變化에 대하여 物理, 化學, 組織的인 면에서 實驗한 結果를 要約하면 다음과 같다. 1. 凍結貯藏中에 pH는 漸次 增加하였는데 -30˚C 凍結貯藏은 變化가 가장 적었으며, 遊離 드립量은 凍結貯藏溫度가 높고 貯藏期間이 길어질수록 서서히 增加하였다. 2. 保水性은 生試料의 경우 70%를 나타내었으며 -30˚C 凍結 貯藏은 凍結直後에 비해서 거의 變化가 없었다. 그러나 凍結貯藏 3개월째에 -18˚C에서는 49%, -25˚C에서는 57%로서 貯藏期間이 길어질수록 保水性의 低下가 顯著하였다. 3. 筋肉蛋白質의 溶出性에서 筋形質蛋白質과 基質蛋白質은 凍結溫度와 貯藏期間에 상관없이 비교적 變化가 적었다. 筋原纖維蛋白質의 溶出性은 凍結貯藏溫度가 높고 貯藏期間이 長期化할수록 減少하였다. 4. 筋肉組織構造의 變化로서는 1)生試料의 筋肉組織構造에서 筋纖維는 平滑筋(2-3μ)으로 橫斷面과 縱斷面의 구분이 없이 가느다란 筋纖維가 筋肉組織內에서 緻密하게 分布하였는데, 中間部로 갈수록 약간 굵은 筋纖維가 zig zag로 얼켜져 있는 狀態였다. 2)凍結直後의 筋肉組織은 凍結溫度와는 상관없이 筋細胞外로 작은 氷結晶이 多數 形成되었으며, 解凍後에는 양호한 復元狀態를 보였다. 3)解凍狀態의 組織構造는 凍結貯藏溫度가 높을수록 永結晶의 成長을 볼 수 있었으며, -18˚C에서 3개월 貯藏한 組織에서는 筋細胞의 凝集에 의해 空間 面積이 넓어지는 경향이었다. 4)解凍後의 筋肉組織構造는 1개월 貯藏까지는 貯藏溫度에 관계없이 잘 復元되었으며, 3개월 貯藏에서 -30˚C 貯藏의 경우는 잘 復元되었으나 -18˚C에서는 復元不充分에 의한 空間 面積이 많이 남아 있었다. To investigate the physical, chemical, and histological quality changes during frozen storage, top shell, Omphalius pfeifferi capenteri, was stored under the temperatures of -18˚C, -25˚C, and -30˚C immediately after shelling. The results are as follows : 1. Generally, pH was increased but a little change was observed at -30˚C. Amount of free drip was increased with higher frozen temperaure and longer frozen storage period. 2. Water holding capacity was almost as constant at -30˚C as immediately after frozen, but the longer storage period goes the lower water holding capacity was observed. 3. The extractibility and composition of muscle protein, sarcoplasmic protein and stroma protein were rather stable regardless of frozen temperature and frozen storage period however, extractibility of myofibrillar protein was decreased with higher frozen temperature and longer frozen storage period. 4. On the changes of muscle tissue structure, following points were observed. 1) In the muscle tissue structure of fresh sample, fine muscle fiber was closely distributed all over the tissue regardless of cross and longitudinal section. 2) Immediately after freezing, tiny ice crystals were in extracellular part regardless of different frozen temperature, these were restored satisfactorily into the muscle tissue after thawed. 3) In tissue structure under frozen state, it was observed that ice crystals apparently grew with the higher storage temperature. Empty spaces between muscle bundles which were formed by aggregation of muscle fiber were observed after 3 months storage at -18˚C. 4) Tissue structure in thawed state was restored satisfactorily after 1 month storage regardless of storage temperature. After 3 months storage at -30˚C, muscle tissue was well restored, but at -18˚C, empty spaces were appeared due to imperfected restoration.

WIPI 기반 모바일 3D 게임엔진의 설계와 구현

형대진,김승구,조현준,박경환 동아대학교 정보기술연구소 2006 情報技術硏究所論文誌 Vol.14 No.1

In this paper, we introduce the method for developing the mobile 3D game engine based on the WIPI platform which has been proposed as the mobile standard platform. Our game engine is designed so that it supports OpenGL-ES and JSR-184 that are mobile 3D graphic APIs. Our game engine has a mobile emulator operated on PC and SDK to support mobile programming in PC environments. Mobile 3D game developers can use the APIs at various levels. Also, the game engine is developed in modular in order to support various game genres.

魚粉의 加工方法에 의한 生物學的 評價 및 아미노산利用率에 관한 硏究

金大鎭 東亞大學校 1982 東亞論叢 Vol.19 No.1

In these experiments, the processing methods of flame drying(T₁),sun drying (T₂)and overheating sardine fish meal(T₃)and sun drying file by-products fish meal(T₄)were evaluated in term of biological value, amino acid availability and metabolizable energy contents. The animal used in the experiments were male broiler chicks and semipurified diet was fed during 2 biological evaluation tests and 6 metabolic trials for amino acid availability by differnet methods and metabolizable energy determination. The results obtainned are as follows; 1. Microbial contamination, chemical and biological evaluation of processing method of fish meal. 1) The sun drying methods(T₂,T₄) were inferior to flame dring (T??) and overheating(T₃) for microbial contamination. And microbial contamination was more conspicuous for file by-products fish meal(T₄) than for sardine fish meal in sun drying methods. Coliforn counts were 14×10³/g for sun drying file by-products fish meal(T₄) and less than 100/g for overheating sardine fish meal(T₃). However, salmonella was negative for all treatments. 2) Proximate analysis showed no ditference among fish meals with different processing methods, but difference of chemical components between sardine fish meal and file by-products fish meal was noted. The protein and amino acid content of sardine fish meals were higher than those of file by-products fish meal(T₄). However, calcium and phosphorus contents of file by-products fish meal was 2 or 3 times higher than sardine fish meals. 3) The chemical score of sun dried(T₂), overheated(T₃), flame dried sardine fish meal(T₁) and sun dried file by-products fish meal(T₄) were 87.17%, 82.12%, 79.97% and 76.17%, respectively. 4) Pepsin digestible nitrogen was affected by heat treatments; it decreased with increasing heating temperature and the lengthening of drying time. The 82% of pepsin digestible nitrogen for sun dried sardine fish meal(T₂) was decreased significantly (P<0.05) to 58.4% for heating 60 minutes at 150℃ and 15% for 120 minutes at 150℃. 5) In both Expt. 1 and Expt. 2, the daily weight gain for overheated sardine fish meal treatment was significantly (P<0.05) lower than sun dried one, and that of sun dried file by-products fish meal(T₄) was slightly low without statistical difference. 6) In Expt. 1, no significant difference difference was detected between groups for feed consumption. However, in Expt. 2, the feed consumption of overheated sardine fish meal(T₃)was remarkably decreased when compared with other groups. 7) In Expt. 1, insignificant difference was detected between groups for feed efeiciency. However, in Expt. 2, the feed efficiency of overheated sardine fish meal(T₃) was remarkably lower than that of other treatments and insignificant difference was noted between treatments. 8) In Expt. 1, protein efficiency ratio of overheated sardine fish meal treatment (T₃)was significantly (P<0.05) decreased when compared with other treatments. Also protein efficiency ratio for sun dried sardine fish meal(T₂)was significantly higher than that of sun dried file by-products fish meal without significant difference among other treatments. However, in Expt. 2, overheated sardine fish meal(T₃) showed significantly lower protein efficiency ratio(P<0.05). 9) In Expt.1, net protein ratio of overheated sardine fish meal group(T₃)and sun dried file by-products fish meal group(T₄) was significantly lower than that of sun dried sardine fish meal(T₂)without significant difference among other treatments. However, in Expt. 2, the overheated sardine fish meal treatment showed significantly lower net protein value(P<0.05). 10) In both experiments, net protein utilization of overheated sardine fish meal treatment(T₃) was significantly lower(P<0.05) without significant difference among other treatments. 11) In Expt.1, true nitrogen digestibility of overheated sardine fish meal(T₃) was significantly decreased to 52.3%, whereas true nitrogen digestibility of sun dried file by-products fish meal(T₄) was significantly higher than sun dried or flame dried sardine fish meal treatment. In Expt. 2, true nitrogen digestibility of sun dried sardine fish meal treatment(T₂) was significantly higher than that of flame dried(T₁) and overheated sardine fish meal(T₃). In conclusion, sun drying and flame drying were identified to be rational processing method in biological evaluation view point and overheating was main factor in reducing the biological value. 2. Amino acid availability and comparison of the determination methods for differently processed fish meals. 1) In the metabolic experiment 1, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄) and flame dried sardine fish meal(T₁) were 89.74%, 86.28%, and 81.46%, respectively. However, that of overheated sardine meal(T₃)was reduced markedly to 46.79%(P<0.05). 2) In the metabolic experiment 2, the essential amino acid availability of sun dried sardine fish meal(T₂), sun dried file by-products fish meal(T₄), flame dried sardine fish meal(T₁) and overheat sardine fish meal(T₃) were 94.20%, 86.26%, 82.56% and 79.12%, respectively, showing the superiority of sun drying sardine fish meal treatment. The significant difference(P<0.05) was revealed among availability of essential amino acids in all treatments. All amino acids had significantly(P<0.05) different availability in all treatments. The availability of isoleucine, valine, lysine and threonine were significantly decreased(P<0.05) among the amino acids. 3) In the metabolic experiment 3, the essential amino acid availability of sun dried sardine fish meal(T₂), sundried file by-products fish meal(T₄) flame dried(T₁) and overheated sardine fishmeal(T₃) were 86.94%, 76.76%, 75.54% and 72.54%, respectively. The availability of T₄,T₁ and T₃ were very similar except for T₂. As for the amino acid availability overheated sardine fish meal group(T₃) whowed a significant difference(P<0.05). 4) In the metabolic experiment 4, the essential amino acid availability of sun dried(T₂), flame dried sardine fish meal, sundried file by-products fish meal and overheated sardine fish meal(T₃) were 98.14%, 95.33%, 90.73% and 84.02% respectively. The availability of T₂ was 13% higher than that of T₃(P<0.05). 5) As for the determination methods of essential amino acid availability, the availability of phenylalanine and lysine in overheated fish meal(T₃) was significantly decreased(P<0.05). 6) The amino acid availability difference of several methods was determined and the correction of metabolic fecal plus endougenous urinary nitrogen was made by N-free diet feeding or by fasting methods. The metabolic fecal plus endogenous urinary amino acid excretion was increased by nitrogen free diet, and by increased age and body weight. However it was evident that the sun dried sardine fish meal(T₂) was higher than overheated one(T₃) in amino acid availability. 3. Energy content determination of cifferently processed fisg meals. 1) No remarkable difference was found in apparently metabolizable energy (AME) and true metabolizable energy(TME) value of semipurified diets used in biological evaluation. However, the values were somewhat lower for nitrogen free diet(Cot) and sun dried file by-products fish meal(T₄). 2) The conversion rate of gross energy(GE) to AME and TME for sun dried sardine fish meal(T₂) was comparatively higher, 87% and 92%, respectively but the conversion rate was similar for other treatment in the biological test diets. 3) The AME of 1 gm. dry matter of flame dried(T₁), sun dried(T₂) , overheated sardine fish meal(T₃) and sun dried file by-products fish meal(T₄) were 2.83, 2.69, 2.66 and 2.55 kcal, respectively. 4) The TME of 1 gm. dry matter of differently processed fish meals were 3.79(T₁), 3.40(T₂), 3.36(T₃) and 3.29 kcal(T₄). in the same order as AME value. 5) The conversion rate of GE to AME for sun dried sardine fish meal(T₂)and file by-products fish meal(T₄) were 62% whereas those of flame dried(T₁) and overheated sardine fish meal(T₃) tended to be reduced to 57% and 52%, respectively. 6) The conversion rates of GE to TME of sun dried file by-products fish meal (T₄), sun dried(T₂), and flame dried sardine fish meal(T₁) were 80%, 78% and 77%, respectively. However, that of overheated fish meal(T₃) was reduced to 67%. In conclusion, the sun drying method was identified to be rational method and the overheated fish meal treated in the inappropriate dryer was remarkably low in biological value, amino acid availability and energy contents. However, the flame dried fish meal treated in the well-equipped dryer showed similar value as sun dried one. Under the normal drying condition, the sardine and file by-products fish meal was similar in biological value and amino acid availability, but differed in TME contents when mixed at same level of protein because file by-products fish meal was contained higher crude ash than whole sardine fish meal.

In vitro 方法에 의한 尿素 分解 速度에 관한 硏究

金榮吉,金大鎭 東亞大學校 1982 東亞論叢 Vol.19 No.1

反芻 家畜의 蛋白質 代用 飼料인 尿素의 分解 速度를 Jackbean urease와 人工 反芻胃內醱酵에 의하여 測定하였으며 그 結果는 다음과 같다. 1. Lineweaver-Burk의 方法으로 測定한 Jackbean urease의 Michaelis 상수(Km)는 ?? mole이었으며 最大 速度(V??)는 1.52μmol/ml/min였다. 2. phosphate buffer에서 urease로 培養했을 때 尿素態 窒素로 부터 NH₃-N의 放出速度는培養 10分에 30.2%, 20分에 66.4%, 30分에 87.2%, 60分에 93.6%, 120分에 95.6%였다. 3. 人工 反芻胃 醱酵法에 의한 尿素로 부터의 NH₃-N의 放出速度는 Jackbean urease에 의한 速度보다 낮았으며 NH₃-N의 濃度는 培養後 1時間에 最高에 到達하였다. 尿素 分解에 最的 pH는 7이었으며 pH5 일때는 尿素의 分解量이 10~20%에 불과하였다. 4. 人工反芻胃 方법에 의한 培養시 에너지源으로서 cellulose를 使用했을때가 glucose보다 NH₃-N의 濃度가 높았으나 에너지원의 量에 의하여는 NH₃-N의 濃度에 別差異가 없었다. The rate of urea degradation was measured by Jackbean urease and rumen fermentation and the following results were obtained. 1. Michaelis constant(Km) value of ?? mole and the maximum velocity ?? of Jackbean Urease solution of 1.52μmol/min was obtained by the double reciprocal plot of Lineweaver and Burk. 2. The rate of NH₃-N release from urea-N in a buffered urease solution were approximately 30.2%, 66.4%, 87.2%, and 95.6% at 10, 20, 30 and 60 min utes of the incubation time, respectively. 3. Release of NH₃-N from urea by rumen fermentation was lower than that by Jackbean urease. The concentration of NH₃-N reached peak at 1 hour of incubation and the optimum pH for urea-N was released as NH₃-N. 4. The concentration of NH₃-N from urea was higher for cellulose than glucose when it was used as energy feed in rumen fermentation. However no great difference of NH₃-N concentration was observed when the different amount of energy feed were used.

소라의 식품학적 특성

송대진,김효선,하진환 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.2

Characteristics of turban shell, Batillus cornutus, as a food component was investigated to establish the data to use more effectively. Proline, glutamic acid, taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid, pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes, in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.

加水分解 牛皮粉의 飼料的 價値에 관한 硏究

金大鎭,孟元在,高永杜 東亞大學校 大學院 1984 大學院論文集 Vol.9 No.-

Protein quality of hydrolyzed cattle skin meal was estimated by the pepsin-HCL digestion with various concentration and incubation time, and by chemical score to determine the limiting amino acids. Protein efficiency ratio(PER), net protein ratio(NPR) and net protein utilization(NPU) were also studied with chicks fed semipurified diet with and without supplementation of the limiting amino acids. Broiler chick growth trials were also conducted to determine the supplementation level of hydrolyzed cattle skin meal by replacing with soybean meal and feather meal. The results are summarized as follows: 1. Protein digestibility of hydrolyzed cattle skin meal was 66.31%, 80.69%, 83.72%, 84.65%, and 87.45%, respectively for 4, 8, 12, 16 and 20 hours incubation of 0.2% pepsin-HCl. Protein digestibility maintained above 80% after 8hours incubation and increased by increasing incubation time. 2. Protein digestibilities of hydrolyzed cattle skin meal incubated for 16 hours at 0.2%, 0.1%, 0.05%, 0.025%, and 0.0125% pepsin-HCl solution were 85.10%, 82.08%, 76.18%, 74.67% and 64.82%, respectively. 3. Chemical scores of methionine, isoleucine, threonine, leucine and histidine estimated based on NRC(1977) broiler(03 weeks) feeding standard were 27%, 38%, 44%, 48% and 51%, respectively 4. Growth rate, feed intake and feed conversion were improved by the addition of the limiting amino acids in the hydrolyzed cattle skin meal as compared with hydrolyzed cattle skin meal alone. 5. PER, NPR and NPU were also improved by the addition of the limiting amino acids. 6. Feed intake was not statistically significant upto 5% hydrolyzed cattle skin meal in the diet with was 100% replacement of hydrolyzed cattle skin meal with soybean meal and feather meal. Growth rate and feed conversion were not statistically significant at 3% but were significant 5% hydrolyzed cattle skin meal(p<0.05). These experiments were clearly indicated that hydrolyzed cattle skin meal could supplement in the diet upto 3% when mixed with 2 or 3 other protein sources.

운동 강도의 차이가 흰쥐의 혈액 성분과 적혈구의 형태에 미치는 영향

김부환,김종오,지용석,최대원,윤진환,정일규,김영욱,오봉석 한국스포츠리서치 2004 한국 스포츠 리서치 Vol.15 No.4

This study was to investigate the effects on hematological indices and heinz body formation in various intensity, Male Sprague-Dawley rats were randomly divided into the control group, the low-intensity exercise group, nigh-intensity exercise group (n=7 in each group). Animals of the low-intensity exercise groups were put on exercise 30 min per 1 day, 5 days per week for 6-weeks. Animals of the high-intensity exercise groups were put on exercise 120 min per 1 day, 5 days per week for 6-weeks. Red blood cell count (RBC), hemoglobin (Hgb), hematocrit (Hct), mean ceil volume (MCV), mean hemoglobin corpuscular (MCH), mean hemoglobin corpuscular concentration (MCHC) were analyzed in automated hematology analyzer (ABX Hematology MICROS 60) from 10㎕ of whole blood. Erythrocyte morphology were evaluated in super vital (Brilliant cresyl blue stain) stained blood films. In the present results, Hg, MCHC in the high-intensity exercise group was significantly decreased compared with the different exercise intensity and the control group. MCV in the high-intensity exercise group was significantly increased compared with the different exercise intensity end the control group. Heinz body formation in the high-intensity exercise group was significantly increased compared with the different exercise intensity and the control group. In the present study, it can be suggested that intensity of exercise can influence hematological variables and heinz body formation. These findings suggest that high intensity exercise induces oxidative damage to erythrocyte.