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항혈청으로 처치된 질트리코모나스(Trichomonas vaginalis) 미세구조의 변화
민득영,류재숙,안명희,박승정,조휘율 한양대학교 의과대학 1994 한양의대 학술지 Vol.14 No.2
Trichomonas vaginalis is a parasitic flagellate found in the urogenital tract of humans. The present study was performed to evaluate the effect of antiserum from rat and rabbit on fine structure of T. vaginalis. Trophozoites were subcultured in TPS-1 medium(Diamond, 1968) at 37℃, CO₂incubator. T. vaginalis were inoculated in mixed medium containing of antiserum for 10 and 30 minutes, then observed with transmission and scanning electron microscope. The results are as follows: 1. T. vaginalis was ellipsoidal or ovoidal in shape with 4 flagella, an undulating membrane and an axostyle. The plasma membrane of body surface was smooth and furrowed. Pseudopodia(filopods) were often observed by SEM. Ultrastructure of trophozoites consisted of an elliptical shaped nucleus, RERs and Golgi complex around the nucleus, hydrogenosomes, glycogen granules, polysomes and vacuoles in cytoplasm. As the organelles for supporting and movement, an axostyle, kinetosomes, flagella, undulating membrane, costa and parabasal filaments were observed. 2. T. vaginalis treated with antiserum, its surface appeared destruction of plasma membrane, alteration and/or disappearance of axostyle, flagella and undulating membrane under the SEM and showed fine structural changes such as the nucleus surrounded by many vacuoles, decreased ribosomes, which attached to nuclear membrane and RER, vesiculated RER and Golgi complex. The area of filamentous cell coat and a number of coated vesicles were increased on plasma membrane with partial damage. According to going by the incubation time, the progressive destructions of cytoplasmic organelles, nuclear membrane, hydrogenosomal membrane, kinetosome and rootlet fiber were noted. With above results, it is presumed that specific antiserum induced the disturbance of protein systhesis and the damage of cytoplasm resulting lysis of T. vaginalis.
『 제민요술 』에 수록된 식품가공법 연구보고(III) : 장 Jangs
안명수,서혜경,이효지,윤숙경,윤서석,안숙자,임희수,조후종,윤덕인 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.2
This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.
안명수,서혜경,이효지,윤서석,안숙자,임희수,윤숙경,조후종,윤덕인 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.4
The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.
Duk-Joo Lee,Ho-Suk Oh,Jung-Hye Choi,Young-Yeul Lee,In-Soon Kim,Myung-Ju Ahn 대한암학회 2006 Cancer Research and Treatment Vol.38 No.4
Purpose: The purpose of the study was to assess the efficacy and safety of biweekly oxaliplatin in combination with leucovorin (LV)-modulated bolus plus infusion of 5-fluorouracil (5-FU) in patients with relapsed or metastatic colorectal cancer (CRC) as a second line therapy.Materials and Methods: Between November 2002 and October 2005, 26 patients with histologically confirmed relapsed or metastatic CRC were enrolled. All patients were previously treated with irinotecan-based combination chemotherapy. The chemotherapy regimen consisted of oxaliplatin 85 mg/m2 on day 1; LV 200 mg/m2 on days 1 and 2; and 5-FU 400 mg/m2 bolus IV with 600 mg/m2 with a 22-hour infusion on days 1 and 2 every 2 weeks.Results: The median age of the 26 patients was 50.5 years (range, 31~72). Their metastatic sites included: the liver (42.3%), peritoneum (26.9%), lung (23.1%) and ovary (7.7%). Twenty five patients were evaluated for their response. Four patients achieved partial responses and 15 patients had stable disease. The overall response rate was 16% (95% confidence interval; 1.7~30.3%). The median follow-up duration for the surviving patients was 7.4 months (range, 2.08~21.2). Median overall survival (OS) and 1-year OS rates were 16.7 months and 63.9%, respectively. The most common hematological toxicities were: NCI grade I/II leucopenia (49.3%), grade I/II neutropenia (41%) and grade I/II anemia (65.2%). The main non-hematological toxicities were: grade I/II peripheral neuropathy (16.1% and 21.5%, respectively) and nausea/ vomiting (23.6%/18.5%). There was no life-threatening toxicity.Conclusion: The oxaliplatin, 5-FU and LV combination chemotherapy, scheduled as a biweekly protocol, was effective and well tolerated in the treatment of relapsed or metastatic colorectal cancer patients as second line chemotherapy. (Cancer Res Treat. 2006;38:201-205)
「 제민요술 」에 수록된 식품조리가공법 연구보고 (6) : 병 (餠) , 종 , 열 , 자명 , 예 (醴) , 로
안명수,서혜경,이효지,윤서석,안숙자,임희수,윤숙경,조후종,윤덕인 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.1
This study was carried out to understand and anaiyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82∼86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt, and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.
안명수,김덕숙 한국조리과학회 1988 한국식품조리과학회지 Vol.4 No.1
The almost similar degumming effect was obtained by using oxalic acid instead of phosphoric acid, which also improves waste-water treatment. At this point, solution of Phosphoric, Acetic, Citric, Oxalic, and Nitric acid were used for degumming of rapeseed and soybean oil. Compared with Phosphoric(PA) and Oxalic acid(OA) were showed a simillar degumming effect in these vegetable oils. In rapeseed oil of 85% PA treating group and 5, 10% OA treating group, residual soap and phosphorus content in neutralized oil, color in bleached oil, and peroxide value and fatty acid content in deodrized oil were showed to simillar result. Soybean oil as well as rapeseed oil were showed to similar result. As a result, we could comfirmed substitutive possiblity, which change PA into OA as a degumming agent. In the other hand, waste waters were obtained from 85% PA treating group and 10% OA treating group. Analytical result for this waste waters has showed a wide difference, especially in the BOD and COD. The amount of treating agents and time required in the precipitation seperation and chemical treatment each 3 and 1.7 times, which is PA treating group than OA treating group. We have investigated both the simillar degumming effect by OA solution and an alternative the pollution program means of a chemical treatment process is not possible.
곡류저장시 Fusarium moniliforme 에 의한 Fusarin C 생성에 관한 연구
안명수,정태영,김덕숙,현영희 한국조리과학회 1989 한국식품조리과학회지 Vol.5 No.1
우리나라에서 상용되고 있는 12종의 곡류 중에서 Fusarin C의 존재여부와 몇종의 곡류배지에서의 F. moniliforme에 의한 Fusarin C의 생성능력 및 Fusarin C의 생성과 수분활성도와의 관계를 검토한 결과는 다음과 같았다. 1. 서울지역에서 상용하고 있는 곡류 12종 중에 쌀, 차조, 수수, 옥수수에서 Fusarin C가 상당량 검출되었으며 평택지역에서는 보리와 율무에서만, 서울지역의 곡류들보다 훨신 적은 양이 검출되었다. 이와같은 경향에서, 지역간의 판매 유통기간중의 보관상태가 매우 중요한 인자라고 생각된다. 2. 곡류를 배지로 한 F. moniliforme의 배양시에 생성되는 Fusarin C의 양은 쌀에서 월등히 높게 나타났으며 보리에서도 옥수수보다 많은 양이 생성되는 것으로 나타나 우리가 상식하고 있는 쌀 및 보리가 F. moniliforme의 배지로서 옥수수보다 더 적절하다는 것을 알 수 있었다. 3. 수분활성도가 Fusarin C 생성에 미치는 영향은 쌀보다 옥수수에 더 큰 것으로 나타났다. 옥수수의 경우 수분활성도가 높을수록 Fusarin C의 생성량이 크게 증가되며, 수분활성도가 높은 부분에서는 1주에서 최고 값을 나타내었으나 2주에서는 급격히 감소되었다. Fusarin C, which had been produced in cereals by Fusarium moniliforme, was known as a mutagen. In this study, natural occurrences of fusarin C in 12 kinds of cereals grown in Korea, fusarin C production by F. moniliforme in cereal cultures, and the relation between fusarin C production and water activity were investigated. The results were obtained as follows; 1. Fusarin C was detected large amounts in rice, glutinous millet, sorghum millet, and corn obtained from Seoul markets randomly. But in cereals selected from Pyungtaik market, fusarin C was detected in barley and job's tears only. The amounts were much lower than those from Seoul markets. It was thought that keeping conditions of cereals during retailing period were very important factors to natural occurrences of fusarin C. 2. The amounts of fusarin C production were determined much more in rice and barley cultures with F. moniliforme. In this study, the facts are made clear that rice and barley had been more proper than corn to produce fusarin C by F. moniliforme. Water activity had more effect on fusarin C production in corn cultures than rice cultures. In corn cultures, water activity was higher, and the amounts of fusarin C production was larger. In case of high activity (Aw 0.85), the amounts of fusarin C was shown the largest in 1 week after then was decreased rapidly.