급성 포름알데히드 가스 흡입에 의한 흰쥐 후각상피의 형태학적 변화

백선용,전재기,문용석,황승영,노환중,고의경,왕수건 대한해부학회 1998 Anatomy & Cell Biology Vol.31 No.3

한국인 파킨슨병에서 Monoamine Oxidase B 유전자와 Cytochrome P450IID6 유전자의 다형성

이용희,임정근,이상도,이영재 대한신경과학회 1999 대한신경과학회지 Vol.17 No.1

대두 chiro-inositol의 혈당강하효과

홍용근,박윤배 Plant molecular biology and biotechnology research 2005 Plant molecular biology and biotechnology research Vol.2005 No.

Studies with diabetic mammalian systems showed that chiro-inositol administration decreased blood glucose levels. We investigated which foodstuffs contain large amounts of chiro-inositol by surveying vegetables, edible plants and other staples in an effort to explore the nutritional or therapeutic supplements of chiro-inositol for diabetic patients. In the course of our investigation, we found that soybean and soybean derivatives have high chiro-inositol levels (upto 20 mg/g). The purified chiro-inositol from the soybean was then tested for reducing hyperglycemia by administrating the chiro-inositol in streptozotocin-treated diabetic rats. The results showed that the intragastric administration of 50 mg chiro-inositol/kg BW lowered hyperglycemia by 40% and that the effect was sustained for approximately 12 hr.

인삼식초에 관한 연구

안용근,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

5% 에탄올 용액에 인삼, 홍삼, 인삼박, 홍삼박을 가하여 Aceotbacter aceti 3281로 35℃에서 26일간 발효시켜서 인삼식초를 제조하였다. 인삼식초와 홍삼식초의 총당은 0.236㎎/ml 환원당은 0.236㎎/ml, 비중 1.005, 에탄올 함량 0.05%, 균체수 8058CFU/ml, pH .024, 산도 5011을 나타냈다. 물추출 홍삼박과 에탄올 추출 홍삼박의 총당은 1.27㎎/ml 및 1.60㎎/ml, 환원당은 0.077㎎/ml 및 0.727㎎/ml, 비중은 1.001 및 1.004, 에탄올은 모두 0.03%, 균체수는 8051 및 8.1CFU/ml, pH는 2.81 및 2.89%, 산도5.18 및 5.32, 물추출 홍삼박이 4.46, 인삼 및 홍삼은 4.20을 나타냈다. 침출식 식초는 10% 화이트 식초에 인삼, 홍삼, 홍삼박을 단계적으로 가하여 30일간 침출하여 제조하였다. 인삼 추출식초는 0.4∼1.6%, 홍삼 추출식초 0.8% 이상에서, 물추출 홍삼박 식초는 0.8∼1.6%, 에탄올 추출 홍삼박 식초는 0.4∼1.6% 사이에서 기호도가 가장 높았다. Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng mare, and red ginseng mare, using Acetobacter aceti 3281 for 26 days at 35℃. The ginseng and red ginseng vinegar contained 0.236㎎/ml of total sugar, 0.236㎎/ml of reducing sugar and 0.05% of ethanol, and 1.005 of specific gravity, 8.58CFU of viable cell count, 3.24 of pH and 5.11% of acidity. Whereas, the vinegars produced using the water-extracted red ginseng mare and the ethanol-extracted red ginseng mare, were consisted of total sugar was 1.27㎎/ml and 1.60㎎/ml, reducing sugar was 0.077㎎/ml and 0.725㎎/ml, specific gravity was 1.001 and 1.004, the number of viable cells was 8.51CFU/ml and 8.1CFU/ml, pH was 2.81 and 2.89, acidity was 5.18% and 5.32%, respectively, ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar, made by water-extracted red ginseng mare, ethanol-extracted red ginseng mare, ginseng, and red ginseng, scored 4.53, 4.46, 4.20, and 4.20, respectively. And extraction vinegar made from 0.1 to 12.8% of ginseng and red ginseng, from 0.5 to 32% of water- and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4∼1.6%, above red glnsend of 0.8%, water-extracted red ginseng mare of 0.8∼1,6%, and ethanol-extracted red ginseng mare of 0.4∼1.6% added in 10% white vinegar, respectively.

한국의 개고기 음식에 대한 고찰

안용근 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국의 1998년도 개사육두수는 1,846,411마리, 개사육 가구 수는 819,112가구로 한집당 2.3마리이다. 그러나 식용견 사육업자가 기르는 개의 수까지 합산되어 나타난 결과이므로 식용견은 1,027,299마리로 볼 수 있다. 1998년도 한국의 개수출양은 28마리, 수입양은 296마리였다. 중국심양의 심양홍산 식품유한공사에서는 연간 30만마리의 개를 사용하여 도축하며, 그중 20%를 수출한다고 한다. 한국에서의 개고기 요리는 오랜 역사를 가진 독특한 음식문화이다. 조선시대에는 개고기를 개장국, 수육, 순대, 구이, 개찜, 느름이, 개소주, 술, 당과 등 다양한 방법으로 요리하여 먹었다. 현재는 보신탕, 수육, 전골, 무침, 두루치기, 개소주로 요리하고 있으며, 옛날보다 요리 방법이 줄었다. 그 원인은 외국의 간섭과 비난에도 원인이 있다. 그러나 한국의 개고기 음식을 다른 나라 사람이 비난하는 것은 부당하고, 월권적인 일이다. 한국에는 식용견이 별도로 있기 때문이다. In the year of 1998, the heads of dog raised in Korea were 1,846,411, and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. In 1998, the number of exported dogs came to 28 heads, and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were raised, slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea, the cook of dog meat is a special food culture with a long history. During the Chosun dynasty, dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup), Suyuk(a boiled meat), Sundae(a sausage), Kui(a roasted meat), Gaezim(a steamed meat), Nurumi(a meat roasted or fried, to which lot of spice paste are added), Gaesoju(an extract), Musulju(a wine), Musuldang(a sweet cane), Now, it is cooked as Bosintang(a soup), Suyuk(a boiled meat), Jeongol(boiled meat mixed with spices, vegetables and water on the pot), Duruchigi(boiled meat added spice vegatable and slightly roasted), Muchim(boiled meat added by spice and mixed), Gaesoju(an extract), with the number of recipes lessened, compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action, because Korea raises exceptional dogs which are edible.

아몰퍼스 리본에 의한 변위센서

임재근,강재덕,신용진 明知大學校 産業技術硏究所 2000 産業技術硏究所論文集 Vol.19 No.-

In this thesis, we fabricate a zero-magnetostrictive amorphous ribbon, measure the impedance effect, and then investigate possibility to be used as a sensor material. Co72.5Fe5.5MoB15Si5 is used as composition of specimen alloy. We first melt the specimen in high frequency induction furnace and then rapidly quench it by using single roll technique. As the result, we obtain a ribbon where length=93㎜, thickness=12㎛ and width=1㎜. Consequently, it is proved through this study that zero-magnetostrictive amorphous ribbon can be used as an excellent magnetic sensor material.

古群山島産 멸치의 資源生物學的 硏究 : II. 魚群의 成長度에 對하여

金容菫 군산대학교 1983 群山水産專門大學 硏究報告 Vol.17 No.3

On the anchovies which had been fished along the Western Sea Coast of Gogunsan Islands and collected from May, 1980 to Nov. 1982, the seasonal variation in the number of vertebrae and body length during each period were applied and traced the growth rate of the anchovies. The observed results are summarized as follows. 1.The anchovies composed three growth zone which was estimated developmental clusters in spring, summer and fall season. 2.The spring developmental cluster grew quickly better than the developmental cluster in summer and fall and it attained 40mm for three months, 60mm for a half year and 80-90mm for a year. 3.The longevity of anchovy along the Coast of the Gogunsan Islands was estimated supporting its life for a year in most cases, though a part of fish prolonged their lives more than a half year.

Sr·페라이트의 자기특성에 관한 연구

임재근,서강수,문현욱,신용진 明知大學校 産業技術硏究所 1992 産業技術硏究所論文集 Vol.11 No.-

This thesis is the study on the magnetic properties of strontium (Sr) ferrite. Specimens of SrO·nFe₂O₃,basic composition, with n=5.9 which is nonstoichiomatric composition region were prepared by sintering at 1275°C for 1hr, whthin air surroundings. In order to increase coercivity, additives of 0.4wt%SiO₂ and 0.7wt%CaCO₃ were added into basic composition, and 0.5wt%∼2.0wt%Cr₂O₃ was added as second additives. In case of second additives 1.5wt%Cr₂O₃, it was obtained uniformed grain size and magnetic properties was increased. The sintering temperature was 1150°C, 1180°C, 1210°C, 1240°C and 1270°C respectivily and cooling was performed in furnance. From the research and experiments on the magnetic properties of strontium (Sr) ferrite based on the complex additive technique, it was obtained good magnetic properties of (BH)mas=0.72MGOe, at the sintering temperature of 1210°C, in the case of (basic composition)+(basic additive)+(1.5wt%Cr₂O₃)

정상임신 산모와 중증자간전증 산모의 혈소판지수 비교

박용범,한지수,정동근,이인식,김암,민원기,지현숙,목정은 울산대학교 의과대학 1993 울산의대학술지 Vol.2 No.1

The purpose of this retrospective study was to define platelet indices in severe preeclampsia(N=98) and to compare them to normal nonpregnant values(N=93) during the years 1990-1993 in the Department of Obstetrics and Gynecology, College of medicine, University of Ulsan, Asan Medical Center. Indices evaluated included platelet count, mean platelet volume, and platelet distribution width. Means platelet volume was statistically different between two groups, however mean platelet count was significantly decreased(p=0.029) and platelet distribution width was significantly increased(p=0.0001) and platelet distribution width was significantly increased(p=0.0001) in severe preeclampria. Mean platelet volume versus platelet count in normal pregnancy showed a significant inverse nonlinear relationship(r=-0.39, 9<0.001) and that in preeclampsia was congruent with notmal nonpregnant valus. With same mean platelet volume, platelet distribution width showed tendency to shift to right in severe preeclampsia. These findings support the concept of severe preeclampsia as a compensated state of increased platelet comsumption comparing with normal pregnancy. We concluded from above results that quantification of platelet indices may have some value in screening for and following severe preeclampsia.

솔잎발효추출물의 효소적 저해활성 및 아질산염 소거작용

홍택근,이용림,임무현,정낙현 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1

솔잎의 기능성에 관한 연구를 위하여 솔잎발효추출물(PFE)과 에탄올추출물(PE 80, PE 50)로 효소적 저해활성과 아질산염 소거작용에 대하여 연구하였다. Tyrosinase의 저해효과는 솔잎발효 추출물인 PFE가 솔잎 에탄올 추출물 PE 80과 PE 50에 비해 약 5∼38%정도 저해활성 효과가 높게 나타났다. XOase 저해효과는 PFE가 62.77%, PE 80이 64.90%, PE 50이 55.91%의 저해율을 나타내였으며 ACE저해효과는 PFE가 78.02%, PE 80이 69.82%, PE 50이 21.75%의 순으로 솔잎발효 추출물인 PFE가 가장 높은 저해효과를 나타내었다. 아질산염 소거작용은 솔잎추출물 모두 pH 3.0이하에서 높은 분해능력을 나타내였다. 유기산 함량 분석 결과, PFE, PE 80, PE 50의 세 시료 모두 항산화작용에 관여하는 ascorbi acid가 가장 많이 함유되어 있었으며, 시료별 ascorbic acid의 함량은 솔잎 발효추출물인 PFE가 가장 많이 함유되어 있는 것으로 나타났다. Effects on the physiological functionality, such as tyrosinase, xanthine oxidase, angiotensin converting enzyme and Nitrite scavenging ability were also observed by pine needle fermentation extract(PFE) and the difference in the consistency of pine needle ethanol extracts(PE 80, PE 50) was found. In the inhibition effect on tyrosinase, PFEP showed 5-38% higher than that of PE 80 and PE 50. In the inhibition on XOase, PFE, PE 80 and PE 50 showed 62.77%, 64.390%, 55.91% respectively. In the inhibition effect on ACE, PFE, PE 80 and PE 50 showed 78.02%, 69.82% and 21.75% respectively. Among these, PFE showed the highest ACE inhibition effect. In the inhibition effect on nitrite scavenging anility, the pine needle extracts showed a high effect in pH 3.0. As the result of the research using HPLC for the organic and, all the samples(PFE, PE 80, PE 50) showed higher contents of the ascorbic acid concerned with the effect of the antioxidative. PFE showed the highest contents of the ascorbic acid.