白鳳烏骨鷄卵의 理化學的 特性(Ⅱ)

류인덕 충주대학교 2006 한국교통대학교 논문집 Vol.41 No.-

중국최고의 의약서인 신농본초경(Shenn-ong Classics of Material Medic)과 중국 명대(1368∼1644)에 이시진이 저술한 본초강목 등 여러 문헌에 기록되어 있는 백봉오골계와 알의 의약적 기능을 볼 때 백봉오골계와 그의 알은 건강기능식품의 신소재로서 개발할 만한 충분한 가치가 있다. 본 연구에서는 백봉오골계란의 일반성분, Mineral, Lecithin과 Cholesterol함량을 조사한 결과 다음과 같은 결론을 얻었다. (1) 흰자와 노른자의 용적 비율을 조사하였을 때 백봉오골계란은 연산오골계란과 일반양계란에 비하여 흰자의 비율은 적고 노른자의 비율이 많은 것이 특징이다. (2) 백봉오골계란은 연산오골계란, 일반 양계란보다 회분이나 Lipids 함량이 높은 경향을 보였으나, Protein함량은 낮은 경향을 보였다. (3) 노른자중의 수분함량은 일반양계 노른자가 연산오골계와 백봉오골계 노른자보다 더 높은 경향을 보여 주었다. 지질함량은 백봉오골계와 연산오골계 노른자가 일반양계 노른자보다 약간 높은 경향을 나타내었고, 단백질의 함량은 백봉오골계 노른자가 연산오골계와 일반양계 노른자보다 약간 높은 경향을 보여 주었고 회분함량은 모두 같은 수준을 나타내었다. (4) 노른자중의 칼슘(Ca)함량은 백봉오골계 노른자가 200mg%, 일반양계 노른자가 132.6mg%, 연산오골계 노른자가 94.3mg%로서 백봉오골계 노른자는 칼슘(Ca)함량이 연산오골계 노른자보다 약 2.0배 , 일반양계 노른자보다 1.5배나 더 높았다. (5) 노른자중의 인지질의 함량을 나타내는 인(P)의 함량은 연산오골계 노른자가 556mg%, 백봉오골계 노른자가 539mg%, 일반양계 노른자가 530mg%로서 연산오골계 노른자가 인(P)함량이제일 높았고, 백봉오골계 노른자의 인(P)함량은 일반양계 노른자의 인(P) 함량보다는 더 높았다. (6) 노른자중의 철(Fe) 함량은 백봉오골계의 노른자가 5.7mg%, 연산오골계 노른자가 4.4mg%, 일반양계 노른자가 3.8mg%로서 백봉오골계 노른자가 연산오골계 노른자와 일반양계 노른자보다 더 높았다. (7) 노른자중의 아연(Zn)함량은 백봉오골계 노른자가 4.2mg%, 연산오골계 노른자가 3.7mg%, 일반양계 노른자가 3.7mg%로서 백봉오골계 노른자가 연산오골계 노른자와 일반양계 노른자보다 아연(Zn)함량이 더 높았다. (8) 노른자중의 고혈압 미네랄 성분인 칼륨(K) 함량은 백봉오골계 노른자가 146.2mg%, 연산오골계 노른자가 91.6mg%, 일반양계 노른자가 0.9mg%로서 백봉오골계 노른자가 일반양계 노른자 보다 146배, 연산오골계 노른자보다 약 1.6배나 더 높았다. (9) 노른자중의 Lecithin함량은 백봉오골계 노른자가 8.8%, 연산오골계 노른자가 9.2%, 일반양계 노른자가 8.2%로서 연산오골계 노른자가 Lecithin 함량이 제일 높았으나, 연산오골계 노른자와 백봉오골계 노른자의 Lecithin함량은 약 9.0%의 같은 수준이라고 생각되며 일반양계 노른자의 Lecithin함량은 8.0%수준으로 판단된다. (10) 노른자중의 Cholesterol 함량은 연산오골계 노른자가 79mg%, 백봉오골계 노른자가 102mg%, 일반양계 노른자가 131mg%로서 노른자중의 Cholesterol 함량은 연산오골계 노른자가 백봉오골계 노른자와 일반양계 노른자보다 현저히 낮았으며, 백봉오골계 또한 일반양계 노른자보다는 크게 낮았다. 또한 노른자중의 Cholesterol함량은 지질(Lipids)함량의 영향을 받지 않는 것으로 나타났다. Comparing volume ratios of egg white and egg yolk in eggs of Silky Fowl with those of Yeonsan OgolGye and general chicken, Silky Fowl eggs contained much more egg yolk than eggs of Yeonsan OgolGye and general chicken, while lesser egg white than eggs of Yeonsan OgolGye and general chicken. Silky Fowl eggs had higher contents of Ash and Lipids but lower content of Protein than Yeonsan OgolGye eggs. The content of moisture in egg yolk was higher in general chicken egg yolk but lower in Silky Fowl egg yolk and Yeonsan OgolGye egg yolk. The contents of Ash, Lipids, Crude Protein in Silky Fowl egg yolk were similar those in egg yolk of Yeonsan OgolGye and general chickens. The contents of Calcium(Ca) in egg yolk of Silky Fowl, Yeonsan OgolGye and general chicken were 200mg%, 94.3mg% and 132mg%, respectively. Silky Fowl egg yolk contained Calcium about 2.0 times as much as that of Yeonsan OgolGye egg yolk, about 1.5 times as much as that general chicken egg yolk. The contents of Phosphorus(P) in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 539mg%, 556mg% and 530mg%, respectively. The contents of Phosphorus was higher in egg yolk of Yeonsan OgolGye than in egg yolk of Silky Fowl and general chicken. The contents of Iron(Fe) in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 5.7mg%, 4.4mg% and 3.8mg%, respectively. Egg yolk of Silky Fowl contained Iron much more than those of YeonSan OgolGye and general chicken. The contents of Zinc(Zn) in egg yolk of Silky Fowl, Yeonsan OgolGye and General Chicken were 4.2mg%, 3.7mg% and 3.7mg%, respectively. Egg yolk of Silkie Fowl contained Zinc much more than those of Yeonsan OgolGye and general chicken. The contents of Potassium(K) in egg yolk of Silkie Fowl, Yeonsan OgolGye and general chicken were 146.2mg%, 91.6mg%, 0.9mg%, respectively. Egg yolk of Silky Fowl contained Potassium about 1.6 times as much as those of Yeonsan OgolGye about 146.0 times as much as those of general chicken. The contents of Lecithin in Silky Fowl, YeonSan OgolGye and general chicken were 8.8%, 9.2% and 8.2%, respectively. The content of Lecithin in egg yolk of Silky Fowl was lower than that of YeonSan OgolGye, but higher than that of general chicken. The contents of Cholesterol in egg yolk of Silky Fowl, YeonSan OgolGye and general chicken were 102mg%, 79mg% and 131mg%, respectively. The content of Cholesterol in egg yolk of Silky Fowl was lower than that of general chicken, but higher than that of Yeonsan OgolGye. The content of Cholesterol in egg yolk was not affected by contents of Lipids in Silky Fowl , YeonSan OgolGye and general chicken.

白鳳烏骨鷄(肉)의 理化學的 特性(1)

류인덕 忠州大學校 2005 한국교통대학교 논문집 Vol.40 No.2

The Medicinal Value of Silkie Fowl was detailed in two acient Chinese medicinal books, One is Shennong Classics of Material Medic, Known as the first Chinese Medicinal Code; The other is Compendium of Material Medic, written in Chinese Ming Dynasty and Known as a complete volume on Chinese medicine. In this study anatomic characteristics of Silkie Fowl was investigated and using modem scientific technology, contents of nutritional ingredients and minerals in Silkie Fowl meat were determined to investigate Characteristics of Silkie Fowl distinguished from Yeonsan OgoIGye and general chickens. Results obtained were as follow: Anatomical Characteristics Silkie Fowl is short, with a small and long head, but a short neck. It can be easily distinguished from Yeonsan OgoIGye and general chickens from the following characteristics. Silkie Fowl is covered with white silky feather, except the wing of a cock or hen and the tail of a cock have a little flat feather, but the feather of Yeonsan OgoIGye is mostly like that of a general chickens. There is a Pinch of vertical white tassel on peak of the head, especially a Silkie Fowl cock, but not on peak of the head of Yeonsan OgoIGye. The crown of a Silkie Fowl has a nickname of phoenix crown, the crown of a cock is mostly like a rose, while that of a hen like strawberry or a mulberry. The crown of Yeonsan OgoIGye is mostly like a Strawberry or a Mulberry. The ear of Silkie Fowl is mostly peacock green(Light blue turquoise), bronze for a small part. Peacock green is most common for Silkie Fowl with a age of 60~ 150 days, over the age of 150days, the peacock green will be gradually replaced by purplish red. Beaks are leaden blue, short and stout while the face is smooth and fine. The lower Jaw of Silkie Fowl has comparatively long tiny hair, similar to beard. The two legs of Silkie Fowl are covered with a handful of feather, or known as "Putting on trousers". Each leg of Silkie Fowl has five talons. The whole skin, eyes, mouth, talons of Silkie Fowl are grey black. The bone and marrow of Silkie Fowl are light black, the periosteum is black. The whole meat, internal organs and abdominal fat of Silkie Fowl are black, the heart and leg meat and light black. Mineral Content in Silkie Fowl Meat Silkie Fowl moat had lower Moisture and Lipids content, but higher Ash and Protein content than meats of Yeosan OgolGye and general chickens. The contents of Calcium(Ca), Phosphorus(P),Iron(Fe), Potassium(K), Zinc(Zn) in leg muscle of Silkie Fowl were higher than those in breast muscle of Silkie Fowl. Especially, leg muscle contains a lot of Iron(Fe), about 5.6 times as much as that of breast muscle of Silkie Fowl and a lot of Zinc(Zn), 5.2 times as much as that of breast muscle of Silkie Fowl. For the Yeonsan OgoIGye, the contents of Calcium(Ca), Iron(Fe), Zinc(Zn)were hight in leg muscle than in breast muscle, while the content of Phosphorus(P) and Potassium(K) were higher in breast muscle than in leg muscle. For mineral contents of leg muscle and breast muscle, Silkie Fowl had higher contents of Phosphorus(P), Iron(Fe), Potassium(K),Zinc(Zn) than those of Yeonsan OgolGye, while Yeonsan OgoIGye had higher contents of Calcium(Ca) than that of Silkie Fowl. The contents of Iron(Fe) and Zinc(Zn) is higher in leg muscle than in breast muscle for the Silkie Fowl and Yeonsan OgoIGye. The contents of Iron(Fe) in leg muscle of Silkie Fowl and Yeonsan OgoIGye were 3.9㎎%, 1.0㎎%, respectively. Leg muscle of Silkie Fowl contains a lot of Iron(Fe), about 4.0 times as much as that of Leg muscle of Yeonsan OgoIGye. The contents of Zinc(Zn) in Leg muscle of Silkie Fowl and Yeonsan OgoIGye were 2.6㎎%, 2.3㎎%, respectively, while the contents of Zinc(Zn) in breast muscle of Silkie Fowl and Yeonsan OgoIGye were 0.5㎎%, 0.6㎎%, respectively. For the Silkie Fowl and the Yeonsan OgoiGye, leg muscles contains a lot of Zinc(Zn), about 5.0 times, 4.0times respectively as much as that of breast muscle. The contents of Potassium(K) were higher in leg muscle than in breast muscle far Silkie Fowl, but higher in breast muscle than in leg muscle for Yeonsan OgolGye.

공군사관생도의 심폐능력에 따른 심리 · 생리요인 비교

김인기(In-ki Kim),김건희(Gun-hee Kim),송성우(Sung-woo Song),최가람(Ga-ram Choi),엄장원(Jang-won Eom),곽재준(Jae-jun Kwak),유영남(Young-nam You),정덕화(Deok-hwa Jeong),강지훈(Ji-hun Kang) 육군사관학교 화랑대연구소 2019 한국군사학논집 Vol.75 No.2

The purpose of this study was to analyze the differences in psychological and physiological factors between groups by classifying groups based on the 3km running record of fourth grade Air Force Academy cadets. Among the top 46 Air Force Academy cadets who wanted to participate in the study, the study conducted an open survey of the top 13 and the bottom 15 who wanted to provide the data prior to the study. The subjects of the experiment and in-depth interview were studied by a total of 18 people, 9 of each upper and lower members who wished to participate in the study. Psychological factors were structured through inductive content analysis of data extracted from in-depth interviews, and physiological factors were conducted to verify differences between groups of body composition and cardiopulmonary function. The psychological factors of the upper and lower groups were found to be general areas of performance strategy, achievement motivation, emotional response, military spirit, situation perception, and basic physical strength. In the detailed areas, the subjects were also examined in 15 areas including physical fitness indicators, confidence, condition control, task orientation, and positive self-perception. As a result of comparison between upper and lower groups, the upper group was 2.2 times higher than the lower group and the lower group was 1.7 times higher than the upper group in the military spirit and performance strategy of the general area response rate. In general area response, the ratio of mental strength and confidence was different in the general area of military spirit. In addition, the upper group in the achievement motivation showed a high percentage of task tendency at 47%, while the lower group showed a high rate of zero motivation at 50%. In the emotional response, the upper group showed an equal ratio, while the lower group showed an 81% ratio of negative emotions. In the overall response by sub-region, the negative emotions of the subgroup were high at 28%. In the body composition, BFM showed a statistically significant difference between upper and lower groups, and Weight, FFM, and SMM did not show any significant difference between groups. In cardiopulmonary capacity, VO2max showed a statistically significant difference between upper and lower groups, and VE and LT did not show significant differences between groups.

백서 혈관평활근 세포에서 α-Lipoic acid가 PAI-1 발현, 세포의 증식, 주유능 및 신생내막 형성억제에 미치는 효과

신동우,이동욱,이상준,김혜순,강효경,안종덕,이인규 대한당뇨병학회 2002 Diabetes and Metabolism Journal Vol.25 No.6

연구배경:당뇨병의 혈관 합병증의 발생에 있어서 산화스트레스는 중요한 역할을 하는 것으로 알려져 있다. 혈관 평활근세포에서 고혈당은 안지오텐신Ⅱ와 더불어 활성산소족(ROS)을 증가시키며, 산화스트레스에 민감한 전사인자들을 활성화시켜 동맥경화증을 유발하는 것으로 알려져 있다. 이에 저자들은 항산화제로 알려진 알파­리포산이 혈관 평활근세포의 증식속도와 이주에 미치는 영향과 PAI­1발현에 미치는 영향을 조사하였고 이와 동시에 백서의 혈관 손상 모델을 이용하여 알파­리포산이 신생내막 증식을 억제시킬 수 있는지를 알아보았다. 방법:In vitro 실험은 백서의 대동맥 평활근세포를 고농도의 포도당(22mM)과 100nM의 안지오텐신Ⅱ로 4시간 배양하였다. 알파­리포산을 처리 후, PAI­1 mRNA의 발현을 보기 위해 노던 블롯을 시행하였고 평활근세포의 유주능과 증식속도에 미치는 영향을 보기 위해 성장속도의 유주능 분석을 시행하였다. 또한 평활근세포의 유주능에 NF­μB 경로가 미치는 영향을 보기 위해 겔 지연 분석과 NF­μB 보고 유전자 분석을 시행하였다. In vivo 실험으로 백서의 혈관손상 모델을 이용하여 알파­리포산 처리 후 혈관의 신생내막 두께를 비교하였다. 결과:In vitro 실험에서 고농도 포도당과 안지오텐신Ⅱ에 의해 유도된 PAI­1 mRNA 발현증가는 알파­리포산 처리에 의하여 용량에 비례하여 억제되었다(p<0.05). 알파­리포산 처리로 혈관 평활근세포의 유주능은 유의하게 억제되었으나(p<0.01),증식속도는 유의하게 억제되지 않았다. 또한 알파­리포산 처리로 NF­μB 발현도 유의하게 억제되었다(p<0.01). In vivo 실험에서 알파­리포산을 주입한 군에서 혈관손상에 의한 신생내막의 증식이 유의하게 억제되는 것을 보여주었다(p<0.01). 결론:알파­리포산은 백서의 대동맥 평활근 세포의 증식속도는 억제하지 못했으나 유주능은 유의하게 억제하였으며, 혈관 손상 모델에서 신생 내막 증식도 유의하게 억제함을 확인할 수 있었다. 이러한 작용은 알파­리포산에 의한 NF­μB 경로의 억제와 연관이 있는 것으로 사료된다. Background : Exposure to large amounts of glucose causes a characteristic dysfunction and morphologic changes of the endothelium by an increased production of reactive oxygen species(ROS) in diabetes. The plasminogen activator inhibitor-1(PAI-1), which modulates fibrinolysis and cell migration may influence proteolysis and neointimal formation in vascular smooth muscle cells(VSMC). Antioxidants have been proposed to inhibit multiple proatherogenic events. This study investigated the effect of α-lipoic acid on PAI-1 expression and VSMC proliferation and migration both in vivo and in vitro. Methods : In the in vitro study, cultured rat aortic smooth muscle cells(RASMC) were incubated in a medium containing high glucose (22 mM) and 100 nM angiotensin Ⅱ for 4 hour. After α-lipoic acidtreatment, a -migration and growth assay of the RASMC, and a gelmobility shift assay and reportergene analysis for nuclear factor- иB(NF- иB) and northern blot analysis for PAI-1 were performed. In the in vivo study, the effect of α-lipoic acid on neointimal hyperplasia in a rat carotid balloon injury model was evaluated. Results : RASMC migration was inhibited significantly by α-lipoic acid (p<0.01), but their prolife ration was not inhibited. The NF-иB DNA binding activity and NF-иB promoter activity was inhibited by α-lipoic acid significantly (p<0.01). α-lipoic acid inhibited PAI-1 mRNA expression by high glucose and angiotensin Ⅱ in dose dependent manner (p<0.05). In the rat carotid artery balloon injury model, neointimal formation was reduced by α-lipoic acid treatment in a dose dependent manner significantly (p<0.01). Conclusion : α-lipoic acid suppresses migration, but not prolife ration in RASMC. α-lipoic acid also reduce neointima formation in a rat carotid balloon injured model. This effect might be related to the blocking of NF-иB which increase the expression of the genes associated with atherosclerosis including TNF-α, IL-1, IL-6, endothelin-1, MCP-1, VCAM-1, ICAM-1, E-selectin, tissue factor(J Kor Diabetes Asso 25:446~459, 2001).

성주산 모란형 명당 관련 이토정 전설 고찰

황인덕(Whang In deok) 어문연구학회 2016 어문연구 Vol.89 No.-

이토정은 넓은지역, 다양한 유형의 전설을 낳은한국의대표적인 역사적 인물이다. 성주산은 한 지역의 명산이면서 모란형 명당 전설로도 알려져 왔다. 이 글은 성주산 모란형산의실체를확인하고, 이산에대한과거의관심이어떻게있어왔는지를살핀뒤, 이토정 전설로 전환된 모란명당 전설의 유형성과 인물상의 특징을 이해해 보고자 한 것이다. 성주산에 모란형 명당이 있다는 상상은 성주산의 일부가 꽃처럼 생긴 데에서 발단되었다. 이러한상호유사성을처음알게된것은아주오래전이었을것이다. 처음에는다만꽃과의유사성만 주목했을 것이다. 그리고 그것은 發牧丹(핀 모란)으로 불렸을 것이다. 그러다가 더 후대에 이르러 명당관념이 더욱 유행하면서 ‘발모란’이 ‘八牧丹’으로 와전되었을 것이다. 그리하여 조선 후기에 이르면서 명당관념이 만연하면서, 모란명당의 실체는 모호한 채 이름만 분분하게 많은 담설을 낳게 되었을 것이다. 그리하여 마침내 성주산 일대에, 그리고 심지어 성주산 영역을 넘는 곳까지 팔모란 전설이 넓게 확산되었다고 할 수 있다. 성주산 모란명당 관련 이토정 전설에 나타나는 인물상의 중심은 명당 잡기에 ‘실패’한유형이다. 이토정이명풍수인물상으로나타날것이라는피상적기대와는 완전히 다른모습이다. 이는 대략 풍수적 측면과 역사적 측면 두 가지 각도에서 이유를 설명할 수 있다. Yi To-jung is significant representative figure who had written various types of folk tales describing a wide range of in Korean history. Mt. Sungju is a mountain famous for its Moran propitious site tale. This paper tries to take an in-depth study on Moran type at Mt. Sungju and previous this mountain. Also this paper examines the typicality and the significance of characters in Moran propitious site tale which had been diverted to the folk tale of Yi To-jung. The Moran propitious site in Mt. Sungju originated from a flower shaped land at Mt. Sungju. had been a long time since first the between. At first, the similarity with the to as BalMoran. Then the concept propitious became popular BalMoran was as PalMoran the concept propitious sites had widespread in the late Joseon dynasty. This made the of Moran propitious site ambiguous and it resulted in imprecise, the folk tale of PalMoran spread around Mt. Sungju area. The from the folk tale of Yi To-jung related to Moran propitious site at Mt. Sungju failed in for propitious sites. is totally different from with Yi To-jung might be appropriate for Fengshui could be explained historical.

Is renal replacement therapy necessary in deceased donor liver transplantation candidates with hepatorenal syndrome?: a 2-year experience at a high-volume center

Gil-Chun Park,Shin Hwang,Dong-Hwan Jung,Gi-Won Song,Chul-Soo Ahn,Ki-Hun Kim,Deok-Bog Moon,Tae-Yong Ha,Young-In Yoon,Hui-Dong Cho,Jae-Hyun Kwon,Yong-Kyu Chung,Sang-Hyun Kang,I-Ji Jung,Jin Uk Choi,Sung- 대한외과학회 2020 Annals of Surgical Treatment and Research(ASRT) Vol.98 No.2

Purpose: Hepatorenal syndrome (HRS) is a fatal complication in patients with end-stage liver disease awaiting liver transplantation (LT). HRS often develops in patients with high model for end-stage liver disease (MELD) score. This study investigated the outcomes of peritransplant management of HRS in a high-volume LT center in Korea for 2 years. Methods: A total of 157 recipients that deceased donor liver transplantation (DDLT) from January 2017 to December 2018 were included. In-hospital mortality (IHM) was analyzed in relation to pre- and posttransplant application of renal replacement therapy (RRT). Results: Primary diagnoses for DDLT were alcoholic liver disease (n = 61), HBV-associated liver cirrhosis (n = 48), retransplantation for chronic graft failure (n = 24), and others (n = 24). Mean MELD score was 34.6 ± 6.2 with 72 patients at Korean Network for Organ Sharing MELD status 2 (45.9%), 43 at status 3 (27.4%), 36 at status 4 (22.9%), and 6 at status 5 (3.8%). Pretransplant RRT was performed in 16 patients (10.2%) that did not show IHM. Posttransplant RRT was performed in 69 patients (44.0%), for whom IHM incidence was 15.9%. In 53 patients that had undergone de novo posttransplant RRT, IHM incidence increased to 20.8%. IHM in the 88 patients not requiring RRT was 2.3%. Conclusion: The majority of adult DDLT recipients in Korean MELD score-based allocation system have very high MELD scores, which is often associated with HRS. Pretransplant RRT appears to improve posttransplant survival outcomes. We thereby recommend that, if indicated, pretransplant RRT be performed while awaiting DDLT.

백봉오골계알의 영양성분과 생물학적 화학성분

류인덕 忠州大學校 2009 한국교통대학교 논문집 Vol.44 No.-

In the present study amounts of major nutritive constituents and biochemical components of silky fowl eggs were examine compared with those of hen eggs. The contents of total lipids, phospholipids, cholesterol in the whole silky fowl eggs were 11.9%, 5.18%, 0.387%, respectively. Silky fowl egg contains higher phospholipids and lesser cholesterol than hen egg. The amounts of calcium and potassium in silky fowl eggs were significantly higher than those of hen eggs. Unsaturated fatty acids in silky fowl eggs were 62.0% among total fatty acids, the unsaturate fatty acids of hen eggs were 54.0%. Especially, the contents of arachidonic acid, docosapentaenoic acid and docosahexaenoic acid in silky fowl eggs were significantly larger than in hen eggs. The amounts of vitamin B2, B6, D and E in silky fowl eggs were significantly higher than those of hen eggs. The sialic acid contents of the yolk, albumen and the chalaza of a single egg of silky fowl were 205.2mg, 11.9mg and 0.83mg, respectively.

청국장의 품질특성에 미치는 당류, 유기산 및 Xylitol의 영향

류인덕 忠州大學校 2008 한국교통대학교 논문집 Vol.43 No.-

To prepare a healthy fermented soybean product (Chungkookjang) superior in flavor, taste and physiological activity, the effect of sugars, organic acids and xylitol on the quality characteristics (flavor, taste and viscosity) of Chungkookjang during fermentation was investigated. The results obtained were as follows ; 1. The pH value of the steamed soybean was 6.25. Fermentation of the steamed soybean led to an increase in pH value because sugars aided the activation of Chungkookjang Bacillus spores and helped fermentation. Steamed soybeans containing sugars showed the quick increase in pH value during 24 hr of fermentation, were sticky (viscous) and had good smell. From the standpoint of flavor-taste and viscosity, 24 fermentation hours were sufficient. 2. Among glucose, fructose, lactose, sucrose, glucose or lactose containing steamed soybeans were considered to be good quality (flavor-taste, viscosity) after 24 hr of fermentation at 40 ~ 42℃. When the effect of concentration of glucose and lactose on the flavor-taste and viscosity of Chungkookjang was determined, among 0.5%, 1.5%, 2.5% of glucose or lactose containing steamed soybeans, 1.5% of glucose or lactose containing steamed soybeans showed the quicker increase in pH value and were more sticky and smelled better, but 2.5% of glucose or lactose containing steamed soybean showed the slower increase in pH value during 24 hr of fermentation. 3. When the effect of concentration of Malic acid on the flavor-taste and viscosity of Chungkookjang was determined, 0.5% of Malic acid containing steamed soybeans were considered to be more sticky and smelled better, but steamed soybean containing higher concentration than 0.5% of malic acid showed inhibition of growth of Bacillus and the slower increase in pH value during 24hr of fermentation. When the effect of concentration of xylitol on the flavor- taste and viscosity of Chungkookjang was determined, 1.5% of xylitol containing steamed soybeans smelled better after 24 hr of fermentation at 40 ~ 42℃ and 2.5% of xylitol containing steamed soybeans were more sticky.

Wine에서 젖산균의 생육에 미치는 Yeast의 영향

柳寅德 충주대 산업과학기술연구소 1999 産業科學論文集 Vol.7 No.2

The Effect of different Yeasts on the growth of Lactic Acid Bacteria in wine made with 12 different Yeasts of the genus saccharomyces was tested, and also wines made from juice which had been infected with several spoilage yeast and then fermentented with a wine yeast were tested in the same way. The growth of Lactic acid bacteria in wine and the length of time taken for the completion of malo-lactic fermentation are influenced significantly by the strain of yeasts used to carry out the fermentation. In some experiments bacterial growth failed completly in association with certain yeasts. Of the yeasts tested, two strains of sacchcerevisiae were the most favourable towards bacterial growth, while S.carlsbergensis and S. oviformis were the most antagonistic in all experiments. undoubtedly, the alcohol produced during fermentation is a major factor in the antagonism of yeasts toward Lactic Acid Bacteria Some of the non-fermenting yeasts depressed bacterial growth markedly two of these yeasts produced significantly more sulphur dioxide than sevral other strains. Generally unfavoarable influence of any yeast on the bacterial growth was much reduced if the wine were left in contaut with the yeast cells for some weeks after the fermentation.

工業專門大學 食品工業科 模型敎育課程 修正開發

柳寅德,李雄洙,朴正吉,朴基泰 忠州大學校 1988 한국교통대학교 논문집 Vol.22 No.-

This study has been carried out for the purpose of amendment, addition and deletion on the previously reported curriculum of food technology department in technical junior college by the authers' in 1981. The results of this study are as follows : 1. The subjects of new curriculum are based on the correlation between the contents of the various subjects related to food technology. 2. The characteristics of new curriculum emphasize to do concentrated education on the analytical techniques and the food processing techniques for training of the middle-level technician who can be adapted promptly to the field of many enterprise in food technology. 3. The total units of compulsory and elective subjects in established major subjects are 31 and respectively. 4. All basic subjects such as general chemistry, organic chemistry, food microbiology, organic qualitative analysis, food chemistry, food hygine, nutritional chemistry and food analysis in major subjects fixed on the compulsory subjects because these subjects have the great transferred effects. 5. In this curriculum, new subjects such as organic qualitative analysis and biochemical engineering are instituted newly, and the subjects such as instrumental analysis, technical english and EDPS increased the time for teaching. 6. The number of subjects is constituted to 19 subjects as results of the integration on similar subjects that the contents were overlapped and the addition on subjects that were instituted newly. 7. It is reflected to the course of study in new curriculum that the topics of experiments and practices were selected from the results of job analysis on the various enterprise in food technology. 8. The achievements of educational objectives can be realized by the cooperation and continuous effort between students and professors, the promotion of educational-industrial cooperation and the continual support of governmental office.