비만세포주에서 Histamine 유리에 관한 연구

김형룡,국윤아,신민,이홍수,원진숙,김형민,이영미,정헌택,이혜숙,안녕형 원광대학교 생명공학연구소 1995 생명공학연구소보 Vol.3 No.1

유아교육기관의 인터넷 홈페이지를 활용한 부모교육 실태

조형숙 中央大學校 韓國敎育問題硏究所 2000 韓國敎育問題硏究所論文集 Vol.- No.15

광주시 도로방음벽 실태 조사에 관한 연구

최형일,정경훈,정숙희 조선대학교 환경연구소 1998 環境硏究 Vol.14 No.1

Our has been advanced in the organization of society with rapid industralization for more over 30 years. Gravitation of the population and traffic increase made change in life style and brought about a lot of noise pollution which is not able to be confirmed in sight. The damage of traffic noise will be a serious problem, so the effective and economical countermeasuring of noise will be proceeded when we build up a large building or housing complex and it also needs enlightment activity in order to reduce sound by improvement of how drive. So, It is possible to be suggested as follows 1) Enforcing the every-ten-day limit on auto usage continuously. 2) Expended execution of noise restriction area. 3) Improvement of procedure in parceling-out. 4) Establishment of walfare facilities on the road side. 5) Application of matrial excluded the outside sounds in the construction on road side. If we consider environmental city condition at the construction and city planning, it is possible to minimize the noise pollution, to make a pleasant environment and to contribute the national health improvement.

RNase A 와 B 에 대한 Mouse Immunoglobulin의 생성 및 분리조건

전숙영,이광표,김하형 중앙대학교 약학연구소 1997 약학 논총 Vol.11 No.-

Ribonuclease A, B (RNase A, B) are the enzymes catalyse he hydrolysis of 3',5'-phosphodiester linkages of ribonucleic acids. RNase B(M.W. 15.5KDa) differs from RNase A(M.W. 13.6KDa) in that RNase B has five glycoforms consisting of Man_9GlcNAc_2, to Man_9GlcNAc_2 at the single glycosylation site (Asn-34). It has not been fully studied that the difference of glycosylation between RNase A and RNase B would make difference in production of polyclonal antibody when it was used as antigen. In the present study, male Balb/c mice aged 6-7weeks were used, and three mice per group were immunized intraperitoneally with 0.2ml of emulsion mixture containing 100ug RNase A or B in 0.01ml of PBS and 0.18ml of Freund's adjuvant, and immunized with PBS as a control. To identify the production of polyclonal antibody, total protein amount was detected by use of UV- spectrophotometer and tested 10% sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). In order to know the affinity of polyclonal antibody to RNase A, B and to measure the concentration of polyclonal antibody. ELISA method had been applied using the mouse monoclonal antibody 6 isotypes (IgG1, IgG2a, IgG2b, IgG3, IgA, IgM) and monoclonal anti-goat/sheep IgG peroxidase. Protein A column was prepared to test the possibility of separation of the polyclonal antibody to each immunoglobulin class. As a result, the glycosylation between RNase A and B did not have an effect on production pattern of polyclonal antibody from ascites of mice immunized with RNase A or B. Second, in the present study, the polyclonal antibody made from mice immunized with RNase A or RNase B should be isolated to immunoglobulin class or subclass by use of various binding or elution buffer.

냉면육수의 품질에 관한 연구 : 동치미 발효 정도와 첨가량에 따른 관능적 및 미생물학적 특성 Sensory and Microbiological properties by fermentation and addition of Dongchimi

김형렬,장명숙 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengrmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongclimi at intervals of two or five days during fermentation at l0℃ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, B') and 5:5(v/v, 'C') of Dongchinti liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day I1 to day 17 in all items. As for the assessment of Dongchinti liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengnlvon broth substituted with 30%(Treatment 'A') and 50% (Treatment 'B') of Dongchirni liquids with different storage periods ensued much of the previous fermentation pattern of Dongchinti itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16~25(17) and 13~20(15) for Treatments A and B, respectively, The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days. both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

자가유화 약물전달시스템을 이용한 이부프로펜의 용출개선 및 흰쥐에서의 생체이용률 평가

김형수,이상길,최성업,박혜숙,전현주,최영욱 한국약제학회 2002 Journal of Pharmaceutical Investigation Vol.32 No.1

A self-microemulsifying drug delivery system(SMEDDS) composed of Cremophor EL^?? Labrasol^?? and Lauroglycol FCC^?? was prepared for the enhancement of solubility, dissolution rate and bioavailability of ibuprofen(IBP), which is water-insoluble but soluble in oils and surfactants. Phase diagram with various regions including microemulsion area was depicted. The SMEDDS was encapsulated in soft gelatin capsules and their dissolution characteristics in various media were observed in comparison to the generic products commercially available in the market. Soft capsules of SMEDDS formulation showed better dissolution profiles, especially in acidic condition, than the others. For the period of 1 hr dissolution in pH 1.2 medium, it reached over 70% dissolution from soft capsules, compared to less than 40% dissolution from commercial reference tablets. On the other hand, in vivo pharmacokinetic parameters were obtained after oral administrations of different IBP preparations to Sprague Dawley rats. SMEDDS formulation showed higher C_max and greater AUC_0-5hr than the suspension of reference tablet or IBP powder. Therefore, it is possible to conclude that a newly developed soft capsules employing SMEDDS provides an alternative preparation to improve oral bioavailability of IBP.

黃菊과 黑薔薇를 이용한 기능성 花茶 개발 Ⅱ.花茶의 품질특성

조경숙,서정근,정형석 韓國植物ㆍ人間ㆍ環境學會 1999 인간식물환경학회지 Vol.2 No.2

본 연구는 화차의 비율별 제조공정에 따른 화차의 관능적 품질을 평가하기 위해서 수행되었다. 녹차와 꽃의 시료에 대한 색도중 L, a, b값은 녹차가 29.93, -8.24, 9.27로 녹색을, 황국은 47.20, -1.69, 29.12로 밝은 황색을, 흑장미는 37.18, 4.47, 4.12로 흑적색을 띠웠다. 색상과 채도는 황국이 -17.23과 29.17로 가장 높아 색상이 가장 밝고 선명하였으며, 흑장미는 0.92와 6.08로 색상이 어둡고 둔탁한 적색을 띠워 녹차에 꽃을 혼합할 경우 시각적으로 황국은 쉽게 구별이 되었으며 흑장미는 쉽게 구별되지 않았다. 황국 화차는 꽃의 비율이 증가할수록 국화향, 상쾌하고 개운한 단맛의 증가와 더불어 떫은 맛이 감소하였으나, 혼합비율이 9:2 이상일 경우에는 쑥냄새와 같은 강한 국화향이 증가하여 녹차 고유의 향은 거의 상쇄되는 경향이었다. 장미 화차는 장미꽃이 증가할수록 시큼한 장미향이 강하게 증가하였고, 탄닌성분이 많아 떫고 텁텁한 맛과 시큼한 맛이 강한 것으로 평가되었다. 녹차에 알맞은 꽃의 혼합율은 9:1이하의 비율로 혼합했을 때 황국과 흑장미의 꽃잎색이 녹차와 어울려 전체적인 조화성과 풍미, 시각적 아름다움을 증가시켰다. 녹차에 꽃을 혼합한 화차는 녹차 단일의 차보다는 시각적 즐거움과 독특한 방향성이 부가되어 맛과 향이 풍부한 기능성 꽃차 개발에 좋은 재료로 평가되었다. This experiment was carried out to investigate the effect of mixed ratio on the sensory evaluation in manufacture of functional flower tea. Among the chromaticity about green-tea and material flower, the amount of L, a, b of green tea was 29.93, -8.24, 9.27 with green, the amount of a yellow chrysanthemum(C.indicum) was 47.20, -1.69, 29.12 with bright yellow, the amount of a black rose(Rosa hybrida)is 37.18, 4.47, 4.12 with dark red. The yellow chrysanthemum has brightest and most distinct color with -17.23 hue and 29.17 chrome value, but the black rose has dark dead red color with 0.29 hue 6.08 chrome value. When the yellow chrysanthemum mixed with green tea, it was easily distinguished with naked eye. But the black rose was not distinguishable easily. As the retio increase, the yellow chrysanthemum tea has more chrysanthemum scent, increase of refreshing and relieved sweetness, and less astringent taste. If the mixed rate was over 9:2, original scent of green tea was almost offset with strong chrysanthemum scent like mugwort's. As the ratio increase, the rose tea has strongly increased sourish, and because of the tannin it was appraised strong astringent, unpleasant, sourish taste. The best-mixed ratio of green tea and flower is 9:1. When it mixed at this ratio, the yellow chrysanthemum and petal color of black rose was well matched with green tea, and the tea has general harmony and flavor and it is visually beautiful. Flower tea, green tea from flower, has added visually joy and unique fragrance, it was valued as fine material for rich taste and scent technical tea development.

保存中인 市亂 및 加工亂의 微生物學的硏究

朴炯淑,文允熙 경성대학교 1984 부산수산대학 논문집 Vol.5 No.2

市亂는 4℃에서, 加工亂는 室溫에 保存하면서 生菌數와 大腸菌群을 測定한 結果는 다음과 같다. 市亂의 生菌數는 冷藏 4일째까지는 試料 모두가 食品衛生法 基準治인 50,000/㎖ 以下였고, 5일째는 1種이 63,000/㎖였다. 加工亂는 7週까지 모두 法的 基準値 以下였고 8週째 1種이 71,000/㎖였다. 大腸群菌은 市亂인 경우 冷藏 7일까지 4種이 음성이었고 2種은 大腸群菌이 檢出되었는데 IMViC test 結果 Enterobacter aerogenes와 Escherichia coli로 各各 判定되었다. 加工亂는 保存 10週까지 大腸群菌이 檢出되지 아니 하였다. This experiment was carried out to determine the bacteriological qualities of the market milk during the period of 7days at 4℃ and theprocessed milk during the 10weeks at room temperature. The results obtained are as follows. The number of live bacteria per milliliter of the all market milk until 4th day at 4℃ were below the regulation number of 50,000, but only one sample showed 63,000/㎖ until the 5th day. The number of livebacteria per milliliter of the all processed milk until the 7weeks at room temperature were below the regulation number, but only one sample showed 71,000/㎖ the 8th weeks. The number of coliform group bacteria per milliliter of the 4 kinds market milk until 7th day at 4℃ were negative, but the 2 kinds were showed coliform group bacteria the Enterobacter aerogenes and Escherichia coli respectively. Processed milk showed negative results in coliform group bactera until 10th weeks at room temperature.

호텔의 수입식품원료 구매관리에 관한 연구

신형섭,신혜숙 한국관광정보학회 1999 觀光情報硏究 Vol.- No.3

Food & Beverage Department occupies high gravity in hotel's general revenues. Purchasing management is important in terms of cost reduction of F & B's products. Especially effective purchasing of imported food materials is very important in general purchasing management. This paper shows four suggestions in order to effective purchasing of imported food materials as follows; 1) Direct importing plan of Hotels in order to cost reduction of F & B's products. 2) Need to strengthen law about imported food materials' quality. 3) Need to offer correct purchasing quantity. 4) Need to train professional purchasing person.

미용업소의 내부마케팅과 보상지각이 직무만족 및 조직성과에 미치는 영향

정형식,이재숙,김영심 朝鮮大學校 2003 經營經濟硏究 = Management and economics research Vol.26 No.1