제2형 당뇨병 환자에서 체내 총항산화능 측정의 의의

윤여일,윤석기,김선규,김용현,남일송,차건영,황의원,김영선 순천향의학연구소 2001 Journal of Soonchunhyang Medical Science Vol.7 No.2

Background: The diabetic patients are at significantly increased risk of developing vascular disease. It's etiology may involve oxidative damage by free radiacals and protection againse such damage can be offered by antioxidants. We investigated that oxidative stress as assessed by measurement of total antioxidant status may play a role in development of diabetes mellitus. Method: We measured total antioxiant status using merchandised kit, glycated hemeglobin(HbA1c) in 46 type 2 diabetes mellitus patients and 50 healthy matched control subjects. Result: The total antioxidant status(TAS) was 2.10(±0.04) mmol/L in uncontrolled type 2 DM patients, 2.60(±0.03) in controlled type 2 DM patients and 2.70(±0.16) in healthy control subjects. TAS was significantly lower(P<0.05) in uncontrolled type 2 DM patients, but no significant association between in controlled type 2 DM patients and healthy control subjects. The TAS was 2.00(±0.17) mmol/L in complicated type 2 DM patients and 2.10(±0.29) uncomplicated type 2 DM patients. There was no significant associations between complicated type 2 DM patients and uncomplicated type 2 DM patients. Conclusion: Poor glycemic control is associated with reduced TAS in type 2 DM patients. TAS was thought indirect index that predict glycemic control of type 2 DM patients.

저온숙성 반죽이 바켓의 품질에 미치는 영향

황성연,김영만,조대희 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.4

바켓반죽의 저온숙성이 바켓의 품질에 미치는 영향을 조사하였다. 글루텐을 완전하게 발전시킨 반죽을 세등분하여 즉시 성형하여 구운 것과 1∼-1℃에서 각각 24, 48시간 저온숙성시키고 발효 및 저온숙성 중의 pH변화와 유기산 종류 및 그 함량을 분석하였다. 바켓 발효과정중 생성되는 유기산은 acetic acid가 가장 많았으며 다음은 lactic acid였으며 저온숙성 중 pH변화는 극히 적었다. 각각의 시료를 20℃에서 저장보관하면서 DSC를 사용하여 crumb의 enthalpy 변화로 바켓의 노화 정도를 측정한 결과 반죽의 저온숙성 기간의 차이는 제품의 노화에 영향을 거의 미치지 않았으며 종류별로 구워낸 바켓의 저장중에 enthalpy가 증가하여 노화도에 차이를 보였다. 한편 관능검사의 결과는 2시간 발효시킨 바켓의 외관이 가장 좋았다. 그러나 맛, 조직감, 향미 등은 24시간 저온숙성시킨 것이 다른 것에 비하여 높은 평점을 받았다. This study was conducted to investigate influences of cold aged dough on the quality of bagutte. After 2 hours fermenting, the dough was divided 2 parts and they were stored in the refrigirator adjusted 1∼-1℃. The cold aging time was 24, 48 hours respectively. After 2 hours fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid. Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging time. Right after baking, the enthalphy of all samples were almost same even though in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in the bread's score sheet.

고도보정 공간내삽에 의한 전국의 1km²단위 기상실황 추정

윤진일,이동석,최재연,조성인,박은우,황헌 한국농업정보과학회 1999 농업정보과학 Vol.1 No.1

Conventional method of generating meteorological surfaces over geographic areas often neglects the elevation effect which is considered to be a single most important control over local climate. Deviation of the estimates may exrled practical limits at some areas with complex toprlgraphy. A digital map featuring coordinates and elevation data of 72 weather stations in Korea were joined with hourly weather(trmperature, relative humidity, precipitation and wind speed) observations at the stations by using a geographic information system software. An inverse distanre weighted interpolation was done on the point features to generate prim-itive meteorological and elevation surface grids consisting of 430×600 cells, respectively. Elevation difference at each cell between the United States Geological Survey's 1 km digital elevation model and this virtual ele-vation surface was calculated. Known relationships between meteorological elements and the elevation differ-ence were used to derive "correction grids" representing the potential effects of elevation difference at each grid cell. The correction grids were added or multiplied to the primitive meteorological surfaces to obtain ele-vation-corrected estimates for corresponding elements. This srheme was applied to hourly data of 27 March 1998 to generate the elevation-corrected mrteorological surfaces. Observed data of 350 automated weather sta-tions were used to partially validate the accuracy of the results. This simple scheme sHelved a feasibility of a near-real time generation of hourly meteorological surfaces for temperature and rainfall with an affordable error range.

品種別 고추(다복·청양)의 赤色素에 關한 硏究 : Darbok, Chungyang

黃聖淵 안성산업대학교 1990 論文集 Vol.22 No.-

The carotenoid pigments of hot pepper (Capsicum annuum) is important to the Korean consumers. But it is no stable to the various exposure conditions. To examine the changes in capsanthin's contents; such as drying method, heat treatment, pH, NaCl, antioxidant and various light etc. were used. Sun light was powerful to destroy the capsanthin, and in the same lux, fluorescent light was more effective to decolorization than incandescent light. Th higher temperature and longer time destroy the more capsanthin. The addition of antioxidant (BHA, BHT) was useful to retain the red color, but there was not much difference to Hunter value. NaCl solution (4%) exuded the capsanthin from red pepper powder most effectively.

통배추김치와 깍두기의 품질분석

황성연 안성산업대학교 1996 論文集 Vol.28 No.-

Among the commercial Kimchi products, the best one with sensory scores was that of pH 4.1, salt 2.5, acidity 0.7(as lactic acid) and reducing sugar 20.2mg/ml, and that of Kakdui was pH 4.0, salt 2.7%, acidity 0.7%(as lactic acid) and reducing sugar 23.0mg/ml.

청소년기 비만 여학생들의 체형만족도와 적응기능

황선희,신윤오,왕성근 大韓神經精神醫學會 1998 신경정신의학 Vol.37 No.5

연구목적 : 이 연구는 410명의 청소년기 여학생들의 체형만족도와 적응기능을 알아보기 위해 시행되었다. 방 법 : 410명의 여고생을 대상으로 그들의 현재 체중과 현재 신장에 의한 BMI에 따라 저체중군, 정상체중군, 과체중군으로 분류한 후 세 군에서의 현재 신장과 체중, 원하는 신장과 체중, 원하는 체중과 현재 체중의 차이, 원하는 신장과 현재 신장의 차이, 원하는 BMI와 현재 BMI의 차이, 체중 불만족도, 신장 불만족도, 체형 불만족도와 한국판 식사태도검사, 한국판 offer 청소년 자아상 설문지, 상태-특성 자기 평가 불안척도, 한국판 Beck의 우울척도, 거식증 검사 척도를 비교하였다. 결 과 : 1) 전체 여학생들(410명)은 과체중군(BMI≥25)=27명(6.6%), 정상체중군(19≤BMI≤25)=278명(67.8%), 저체중군(BMI〈19)=105명(25.6%)으로 분류되었다. 2) 과체중군의 원하는 체중과 현재 체중의 차이, 원하는 신장과 현재 신장의 차이가 다른 두 군보다 유의한 차이가 있었다. 과체중군의 현재 신장이 저체중군의 현재 신장보다 유의하게 작았다. 세 군의 원하는 신장은 차이가 없었다. 3) 과체중군과 정상체중군이 저체중군보다 체중의 불만족도가 유의하게 높았다. 신장 불만족도와 체형 불만족도에서는 세군간의 유의한 차이가 없었다. 저체중군의 체중 불만족도를 제외하고 세 군 모두에서 높은 체중, 신장, 체형 불만족도를 보였다. 4) 각 척도의 평균치에 의해 과체중군과 다른 두 군 사이를 비교해 보았을 때 과체중군의 한국판 0ffer 청소년 자아상 설문지의 상위적응 소척도와 거식증 검사척도의 증상 소척도의 평균치가 다른 두군과 유의한 차이가 있었다. 또, 과체중군의 거식증 검사척도의 증상 심도 소척도의 평균치가 저체증군의 평균치와 유의한 차이가 있었다. 한국판 식사 태도검사, 상태-특성 불안척도, Beck의 우울척도, Offer 청소년 자아상 설문지의 그외 소척도에서 과체중군과 다른 두 군과의 차이는 없었다. 결 론 : 1) 과체중군의 비율이 서구 연구의 과체중 여학생들이 비율보다 적었다. 2) 본 연구의 결과는 과체중군이 다른 두 군보다 더 많은 체형의 변화를 원하고 있으며, 과체중군이 폭식행동을 할 가능성과 낮은 적응 체계를 가지고 있을 가능성이 있다는 것을 시사한다. Objectives : This study was designed to explore body-shape satisfaction and adjustment functions in 410 adolescent school girls. Methods : After underweight, normal-weight and overweight groups were identified among 410 high school girls according to BMI(body mass index), we compared current weight & height, ideal weight & height, subtracted value of ideal weight from current weight, subtracted value of ideal height from current height, subtracted value of ideal BMI from current BMI, weight dissatisfaction, height dissatisfaction, body-shape dissatisfaction, and EAT-26(Eating Attitude Test-26), OSIQ(Offer Self-Image Questionnaire for Adolescents), STAI (State-Trait Anxiety Inventory), BDI(Beck Depression Inventory), BITE(Bulimic Investigatory Test Edinburgh) among the three groups. Results : 1) The subjects consisted with overweight group(BMI〉25, N=27, 6.6%), normal-weight group(19≤BMI≤25, N=278, 67.8%), and underweight group(BMI〈19, N=105, 25.6%). 2) In comparison to other groups, overweight group was significantly different in subtracted value of ideal weight from current weight and subtracted value of ideal height from current height. These results suggest that overweight group wants greater body-shape change than other groups. Overweight group was significantly shorter in height than underweight group. There were no significant differences in ideal height among the groups. 3) Overweight group and normal-weight group showed significantly higher weight dissatisfaction than underweight group. There were no significant differences in height dissatisfaction and body-shape dissatisfaction among the three groups. All groups showed higher weight, height dissatisfaction and body-shape dissatisfaction except higher weight dissatisfaction in underweight group. 4) In comparison of overweignt group with other groups by mean difference of each scale, there was significant difference in superior adjustment subscale of the OSIQ and symptom subscale of the BITE between overweight group and other groups. There was also significant difference in symptom serenity subscale of the BITE between overweight and underweight groups. There was no significant difference in EAT-26, STAI, BDI, other subscales of OSIQ among the groups. Conclusions : 1) The distribution rate of overweight group was lower than in western studies. 2) These results suggest that overweight group wants greater body-shape change than other groups, and overweight group may have binge-eating and poor coping system.

Landsat 영상의 온라인 자동 기하보정 시스템

윤영보,황태현,조성익,박종현 한국지리정보학회 2004 한국지리정보학회지 Vol.7 No.4

원격탐사 자료를 효율적으로 사용하기 위해서 위성영상의 기하학적인 왜곡을 제거하는 작업은 반드시 필요하다. 이러한 기하보정을 위해서는 기하보정 된 위성영상, 수치지도, GPS 측량 및 기타방법에 의해 획득되어진 지상기준점을 필요로 한다. 지금까지의 지강기준점을 이용한 기하보정 방법은 수동적으로 이루어 졌으며. 많은 시간과 노력을 필요로 하였다. 본 넌문에서는 CCP Chip 데이터베이스를 이용하여 온라인 상에서 자동으로 기하보정 하는 방법을 제안하였다. 제안된 온라인자동기하보정 시스템은 영상을 입력하는 부분, 지상기준점 영상을 조정하는 부분, 선택된 지상기준점을 수정 및 갱신하는 부분, 그리고 기하보정 결과를 저장하는 네 가지 부분으로 이루어져 있다. 결론적으로 이러한 온라인 자동 기하보정 시스템을 이용하여 기존의 수동적인 기하보정방법 보다 시간 및 노력을 줄일 수 있으며, 랜셋 영상의 활용에 기여할 것이다. In order to utilize remote sensed images effectively, it is necessary to correct geometric distortion. Geometric correction is a critical step to remove geometric distortions in satellite images. For geometric correction, Ground Control Points (GCPs) have to be chosen carefully to guarantee the quality of geocoded satellite images, digital maps, GPS surveying or other data. Traditional approach to geometric correction used GCPs requires substantial human operations. Also that is necessary much time and manpower. In this paper, we presented an on-line automatic geometric correction by constructing GCP Chip da tabase. The Proposed on-line automatic geometric correction system is consists of four part. Input image, control the GCP Chip, revision of selected GCP, and output setting part. In conclusion, developed system reduced the processing time and energy for tedious manual geometric correction and promoted usage of Landsat imagery.

부산지역 청년들의 부산에 대한 인식 : 청년 정책을 위한 함의

남성주(외 2명) 신라대학교 부산학연구센터 2016 부산연구 Vol.14 No.-

이 연구는 부산지역 거주 청년 500명을 대상으로 부산시에 대한 인식을 조사하였다. 조사결과 일자리 문제를 제외하고 응답자들은 부산에 대해 대체로 긍정적인 평가를 하는 것으로 나타났으며, 부산의 미래에 대해 낙관적인 기대를 가지고 있었다. 다만 서부산권 거주자들의 만족도가 동부산권 거주자들에 비해 상대적으로 낮았다. 설문조사 결과를 토대로 정책적 함의를 논의 하였다.

김치류 및 절임류의 표준화에 관한 조사연구(2)

조재선,황성연 경희대학교 부설 식량자원개발연구소 1988 硏究論文集 Vol.9 No.-

There are 186 kinds of Kimchi and related products in Korea based on the data published in the period of 11 years from 1976 to 1987. Among which, the varieties of Kimchi which are prepared by Chinese cabbage and other leafy vegetables are 106. And that of Kagdugi and Tongchimi which are prepared by raddish are 26. The products based on chinese cabbage such as Tong bae chu kim chi. Possam kimchi and Paek kimchi are prepared by Chinese cabbage, salt, red pepper, garlic, ginger, welsh onion and water cress as main ingredient and other subsidiary ingredients. Other products based on raddish such as Kagdugi and Tongchimi are prepared by the same ingredients as Chinese Cabbage kimci but the kinds of subsidiary ingredients are smaller than that of Chinese Cabbage Kimchi. Other products such as Yulmu kimchi and Oisobaki were, also, discussed.

석류씨 추출물의 항산화 및 항균활성

고종호,황명오,문주수,황성연,손종연 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

This study was investigated on antioxidative and antimicrobial activities of PSW(pomegranate seed water extract), PSE(pomegranale seed ethanol extract) and PSO(pomegranate seed oil). 'rile extraction yields of PSW, PSE and PSO were 28,9, 13.0 and 4.9%, respectively. Total phenol contents of PSW, PSE and PSO were 47, 78 mg/g(dry basis) and 40 mg/g, respectively. Electron donating abilities of PSW, PSE and PSO at 1,000 ppm were 18.8, 28.5 and 9.7%, respectively. Antioxidative activities in linoleic acid substrates at 500 ppm were in order of 1'SE > a-tocophcrol > PSW > PSO. Antioxidative activities in linoleic acid emulsion substrates at 200 ppm were in order of α-tocopberol > PSE > PSW > PSO, In antimicrobial activity, PSO showed growth inhibition effect against Micrococcus luteus, Salmonella enteritidis and PSW showed growth inhibition effect against Bacillus cereus, Escherichia coll. Whereas antimicrobial activity' of PSE was not observed. The nitrite-scavenging abilities of PSW, PSE and PSO at 2,000 ppm were 27.5, 23.7 and 39.6%, respectively. And the SOD-like activities of PSW, PSE and PSO at 1,000 ppm were 15.9, 34.9 and 0.10%, respectively.