시금치 및 마늘의 아질산염 소거작용 및 전자공여작용

하정욱,이승철,윤이란 경남대학교 공업기술연구소 2000 硏究論文集 Vol.18 No.-

주요 야채 및 향신료로 이용되고 있는 시금치와 마늘로부터 물 추출물과 메탄을 추출물을 조제한 다음, phenol 화합물의 함량, 전자공여작용 및 아질산염 소거작용 등을 측정하고 검토하였다. 시금치와 미늘의 methanol 추출물이 물 추출물보다는 다소 높은 전자공여 작용을 나타내었으며, 방향족 화합물의 함량은 시금치의 methanol 추출물과 마늘의 물 추출물이 다른 두 종류의 추출물 보다는 비교적 높은 전자공여작용을 보였다. 그리고 물 추출물과 methanol 추출물 중에서 pH1.2에서 마늘의 물 추출물이 98.62%로 가장 두드러진 아질산염 소거율을 나타내었으며, 이 외에는 아질산염 소거작용면에서 거의 전반적으로 methanol 추출물이 물 추출물보다는 훨씬 효과적이었다. This study was conducted to investigate the electron donating ability(EDA) and nitrite scavenging ability of water extracts and methanol extracts from spinach and garlic-bulb. Methanol extracts from two samples showed comparatively higher EDA, and the content of phenolic substances of methanol extract from spinach and water extract from garlic-bulb was more than another extracts. The nitrite scavenging ability of water extracts from garlic-bulb showed the highest ratio of 98.62% among those extracts at pH1.2 and the decreasing tendency was clearly pH-dependent. Generally methanol extracts from two samples showed higher effective nitrite scavenging abilities than water extracts.

육제품 중 아질산염 잔류량과 몇 가지 농산물의 질산염 함량

하정욱,이승철,윤이란 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.16 No.-

식육 햄, 식육 소시지 및 어육 소시지 등의 시료를 각각 15개씩 취하여 아질산염 잔류량을 정량하고, 또한 구기자, 오미자, 결명자, 시금치, 오렌지, 피망, 고추, 마늘 및 레몬 등의 몇가지 농산물을 구입하여 질산염의 함량을 측정한 결과는 다음과 같았다. 즉, 육제품의 경우 아질산염 잔류량은 식육 햄 12.8∼32.85 ppm, 식육 소시지 1.12∼14.71 ppm 및 어육 소시지 0.02∼0.45 ppm으로 식육 제품은 큰 변동치를 보였으나 어육 제품은 상당히 낮은 수준의 잔유량을 나타내었다. 한편 어육 소시지 15개 시료 중 8개 시료에서는 아질산염이 검출되지 않았다. 농산물 시료 중의 질산염 함량은 구기자 10,347 ppm(건물기준), 피망 7,236 ppm, 결명자 5,820 ppm(건물기준), 오렌지 4,152 ppm으로 유럽의 기준치 (1500∼3500 ppm)보다 많았으며, 나머지는 오미자 2,910 ppm, 시금치 2,078 ppm, 마늘 1,061 ppm, 고추 575 ppm, 레몬 170 ppm 순이었다. The residues of nitrite in meat products such as meat ham, meat sausage and fish sausages were determined with 15 samples, respectively. And the nitrate content of various agricultural products such gugija (Lycium chinese Mill.), omija(Maximowiczia chinensis Repr.), gyeolmyeongja (Cassia tora L.), spinach, orange, sweet pepper, red pepper, garlic bulb and lemon. The residues of nitrite in meat ham, meat sausage and fish sausage were 12.85∼32.85 ppm, 1.12∼14.71 ppm and 0.02∼0.4 ppm, respectively. The average residual content of nitrite in fish sausage was 0.17±0.13 ppm and was not detected from 7 samples of fish sausage among 15. The respective nitrate content of gugija, gyeolmyeongja and sweet pepper were 10.347 ppm (dry basis ), 5,820 ppm and 7.236 ppm (dry basis) and other results showed 4,152 ppm for orange, 2,910 ppm for omija, 2.78 ppm for spinach, 1,061 ppm for garlic bulb, 575 ppm for red pepper and 170 for lemon.

부하에 대한 PI제어기의 안정화를 위한 전보상기의 구현

하달영,권태익,김승철,임영도 동아대학교 정보기술연구소 2001 情報通信硏究所論文誌 Vol.8 No.2

In this paper, Pre-compensator is proposed to solve the problem of PI controller with fixed parameter according to load. This problem has been solved by using various adaptive control methods and intelligent control methods. The distinguished feature of the proposed controller is to have simple structure and it can control effectively for steady state error. To prove this, the performance is evaluated by comparative experiment for system using PI control with pre-compensation and PI controller with fixed parameter. Experiment in the velocity control of the 3-phase induction motor is performed.

국산밀과 수입밀의 이화학적 특성

하정욱,이승철 慶南大學校 附設 基礎科學硏究所 1997 硏究論文集 Vol.11 No.-

To compare chemical characteristics of domestic wheat flour and imported one. we determined moisture. crude protein, ash, and crude lipid. In the case of moisture content, domestic crude wheat flour has shown 10.84%, the lowest value. while that of imported wheat flour has shown 13.33∼14.19%. In crude protein content, domestic fine wheat flour shown 11.69%. and domestic crude has shown 14.34%, while that of imported strong, medium, weak wheat flour has shown 14.30, 11.78, and 9.28%, respectively. In ash content. domestic crude wheat flour has shown 1.50%, and that of domestic fine one has shown 0.74%, while that of imported one has shown 9.85~11.12%. In color analysis. domestic fine wheat flour has shown similar lightness as that of imported strong wheat flour.

국산밀의 제빵에 대한 효소의 영향

이승철,하정욱 慶南大學校 附設 工業技術硏究所 1997 硏究論文集 Vol.15 No.1

밀은 국내 소비 곡물 중 2위를 차지하고 있으나 대부분 수입에 의존하고 있다. 최근들어 국산밀에 대한 관심과 호응의 증대로 국산밀의 소비가 증가하고 있으나, 국산 밀가루에는 화학적 첨가물이 전혀 함유되어 있지 않아 제빵 적성이 수입밀에 비하여 뛰어나지 못한다. 국산밀의 제빵 적성을 향상시키기 위하여 천연 밀 단백질인 활성 글루텐과 효소를 첨가하여 제빵적성을 조사하였다. 먼저 밀가루의 0.1%에 해당하는 α-amylase, bromelain, 복합효소(단백질 가수분해 효소, 전분 가수분해 효소)를 각각 첨가한 결과, 빵이 물러지고 부피팽장이 현저히 저하되었다. 이를 개선하기 위하여 천연 밀단백질인 활성 글루텐 첨가 함량을 조절하여 제빵한 결과, 대조구인 수입밀에 비하여 10%의 활성 글루텐을 함유한 빵에서 부피 팽창이 가장 좋았으며, 15%의 활성 글루텐을 첨가한 빵에서 색도가 가장 수입밀로 만든 빵에 접근하였다. 10%의 활성 글루텐에 0.0001%의 α-amylase를 첨가하여 제빵했을 때, 부피 팽창도 좋고 맛도 우수한 국산밀 빵을 제조할 수 있었다. 따라서, 천연 밀단백질인 활성 글루텐과 효소를 첨가하여 국산밀의 제빵능력 향상을 기할 수 있었다. To increase utilization of Korean wheat flour, bread-making characteristics of that with addition of enzymes were observed. When α-amylase, bromelain, and complex enzyme (contains protease and amylase) were added to the concentration of 0.1% of wheat flour, resulted breads shown insufficient volume increase. The addition of vital wheat gluten, natural wheat protein, to Korean wheat flour shown positive effect on bread-making ability. At concentration of 10% vital wheat gluten, volume increase of bread was best, while color of bread was nearest to imported wheat flour-bread at 15% gluten. By sensory test for breads, which were made with several combination of Korean wheat flour, vital wheat gluten, and enzyme, bread contains additional 10% vital wheat gluten and 0.0001% of α-amylase acquires best points at texture and taste. With above results, we could improve bread-making ability of Korean wheat flour with addition of vital wheat gluten and α-amylase.

견관절 재발성 탈구에서 관절경적 견관절 전방 고정술의 결과 : 2년에서 6년간의 추시 관찰 Two to Six-Year Follow-up

김승호,하권익,노규철,류병담,오일빈 대한스포츠의학회 2003 대한스포츠의학회지 Vol.21 No.1

The purposes of this study were to prospectively evaluate the surgical otucome of the arthroscopic repair of the capsulolabral lesion using suture anchors in al large series of patients who were followed-up for mid-term periods. We evaluated 167 patients with traumatic recurrent anterior shoulder instability after an arthroscopic Bankart repair using suture anchors and nonabsorbable sutures. The mean age at the time of the operation was 25 years (15~46 years). There were 149 male and 18 female patients. Preoperatively and at the time of follow-up(mean, 44 months; range, 24~75 months), three objective outcome measurement tools(Rowe Score, University of California at Los Angeles Shoulder rating scale, and American Shoulder and Elbow Surgeons score) and two subjective measurements(pain and function visual analogue scale) sere assessed. The recurrence rate, range-of-motion, and risk factor for postoperative recurrence were evaluated. All shoulder scores improved after surgery(t-test, p<0.05). According to the Rowe scale, One hundred and thirty patients(78%) showed excellent, 29(17%) good, 6(4%) fair, and 2(2%) poor scored. Overall, postoperative recurrence of the instability was 4%(1 dislocation, 2 subluxation, and 4 positive anterior apprehensions). Postoperative recurrence was related with the glenoid defect of greater than 30%(Gehan's test, p<0.0001). In patients with postoperative instability, the recurrent episode was less frequent and shoulder function was related with the activity were increased after the surgery(t-test, p<0.001). One hundred and fifty-two patients(91%) returned to more than 90%of previous activities. The mean loss of external rotation was 2.0±4.0℃. In contrast to the previous reports on the results of the arthroscopic repair, arthroscopic capsulolabral repair using suture anchors provided satisfactory outcomes in terms of the recurrence, activity, and range of motion.

複合非破壞試驗法을 利用한 現場콘크리트 强度推定에 關한 硏究

조철희,김하진,이승엽,김정섭 朝鮮大學校 建設技術硏究所 1999 建設技術硏究 Vol.19 No.1

This study is to improve the reliability of compressive strength estimation using combined non-destructive testing method in estimating the compressive strength of in-situ concrete after 730 days of age, measures the values of compressive strength and non-destructive test of in-situ concrete with the combined strength of 240kg/㎠, conducts the experiment for estimating the compressive strength, makes the estimation expression of the results through simple and duplicate regressive analysis and then the results of comparing and analyzing to existing expressions to secure the range of application of estimation expression and its reliability are as follows. It is found that the positive curing is very important in the early curing of the strength revelation in long-term age and especially in hydrate and it is considered that the formation and application of estimation expression of comprressive strength according to placement and curing method are needed to enhance the degree of strength estimation of in-situ concrete. After 365 days of age, the compressive strength of concrete tends to be decreased. While the single method has not a great change of non-destructive test value according to the change of concrete strength, the combined method shows a high reliability and then it is appropriate to use it for the exact strength estimation. Existing estimation expression used for estimating the compressive strength indicates a high estimation error in comparison with the expression suggested by this research in the difference of materials used, combined strength of concrete and the difference of placement and curing methods. Accordingly, it will be desirable to use an estimation expression suitable to the in-situ conditions for the exact strength estimation. The estimation expression of compressive strength using combined non-destructive test method of in-situ concrete on 730 days of age (2 years) suggested by this research is as follows. Air Curing fc' = 7.33R+219Vp-846 [R-sq(adj) = 0.839, N=81] Water Curing fc' = 12.6R+176Vp-805 [R-sq(adj) = 0.839, N=81]

전립선암의 색/출력도플러 경직장초음파검사 : Gleason 점수와의 비교 Correlation with Gleason Score

김효철,김승협,문민환,박병관,김건하,최혁재,윤창진 대한초음파의학회 2002 ULTRASONOGRAPHY Vol.21 No.3

Gas Chromatography를 이용한 멸치젓의 DHA 분석

육현균,하정욱,이승철 慶南大學校 附設 工業技術硏究所 1998 硏究論文集 Vol.16 No.-

멸치젓은 한국의 고유 수산발효식품으로 널리 이용되고 있는 기호식품이다. 멸치젓의 기능성을 살펴보기 위한 기초연구로 기능성 소재인 docosahexaenoic acid (DHA) 함량을 gas chromatorgraphy를 이용하여 분석 하였다. 먼저 산분해법에 의해 고형분의 경우 평균 4,520 ppm 검출되었으며, 액젓의 경우 농축을 하지 않고 산분해법으로 처리한 것과 농축을 한 후 산분해법으로 처리하여 측정한결과 전자는 평균 108 ppm, 후자는 82 ppm으로 검출되었다. 또한 시간이 경과함에 따라 멸치 액젓이 DHA 함량이 감소되어 정확한 검출을 위해서는 항산화제의 첨가가 필요하다. The anchovy-jeot (salt-fermented anchovy) has being widely used as a traditional fish fermented food in Korea. For examining the functional characteristic of the anchovy-jeot, docosahexaenoic acid (DHA) was analyzed by gas chromatography. DHA contents of anchovy solid and anchovy sauce by acidolysis method was 4,520 ppm and 108 ppm, respectively, while that of anchovy sauce by acidolysis method after concentration was 82 ppm. That means that the condition of previous treatment for anchovy sauce would affect the determination of DHA. Furthermore, addition of antioxidant would be needed because DHA of anchovy-jeot was decreased with days by oxidation.

海洋微生物에 의한 高濃度鹽分含有 廢水處理의 基礎硏究 (Ⅰ)

尹星閏,河淸根,李泰永,張哲鉉,朴勝祚 동아대학교 환경문제연구소 1989 硏究報告 Vol.12 No.1

This study considered organic matter decomposition by ocenic microbes as researching organic matter decomposition on kinetics which is in salinity wastewater under condition that the salinity contains 18,000㎎/l Cℓ^(-) The results of this study are obtained as following : 1. Oceanic microbe of this study is yeast, R. glutinis var. salinaria of marina of Rhodotorula genuses. 2. When retention time of filter bed in Bio-coal tower is 24 hr, 1/2V_(max) is 33.75㎎/l·hr, When 72hr, 1/2V_(max) is 15㎎/l·hr, When 120hr, 1/2V_(max) is 10㎎/l·hr. 3. The reaction between oceanic microbes and organic matter is said to be first order and when contact time of filter bed is 2.0hr, k is 0.40 day^(-1).