식생활 습관이 인체의 혈액성상 및 건강상태에 미치는 영향

윤은영,여인섭,신은미 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid. hemoglobin, some lipids levels) and health condtition in Taejon. The study was conducted with 250 subjects (male 130. female 120) who visited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using x²-test, ANOVA and multiple range test. Results were summerized as followw : Mean of Broca Jndex were 110.00±13.7% in mae, 1106±16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 1309±17.6mmHg, 76.2±12.6mmHg. respectively. The Systolic blood pressure was significantly higher in man than woman Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8±40.2, 121.1±35.5, 50.3±12.9, 157.1±112.6mg/dl, respectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly bwer in man than woman. And also, the value of LPH and AI were higher in man, So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7±31.8mg/dI, 4.91±1.36mg/dl and 14.1±1.56g/dl were higher in man than woman except blood sugar. Food habt of woman were better than it of man, The levels of education and income did not affect to food habit score. The most problem of habits were intake of salty food and lack of exercise. The mtake of nutrients were higher as food habit score was higher. Intakes of energy. Ca. vitamin A and vitamin B1 were bwer than RDA' s of nutients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and young people. The education of food habits will include the real methods of weight control, triglyceride control, low intake of salt and exercise to bad food habit group.

Γ-Cyclodextrin Glycosyltransferase 생산균주의 분리, 동정 및 효소 생산조건

김명희,손천배,임영희,배경숙,오태광 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

Cyclodextrin glycosyltransferase 생산균주를 토양으로부터 분리하여 형태학적, 생화학적 그리고 균주의 세포벽 지방산 조성분석에 의해 Bacillus brevis로 동정하였고, Bacillus brevis CD162로 명명하였다. 또한 배지조성에 따른 cyclodextrin glycosyltransferase의 최적생산조건을 검토한 결과, 2.0% soluble starch, 0.75% yeast extract, 0.5% bacto peptone, 0.2% KHPO₄, 0.05% MgSO₄·7H₂O, 1.5% Na₂CO₃ (pH 10.2)의 배지 조건에서 30℃에서 96시간 배양하였을 때 가장 높은 효소생산인 0.9 unit/ml을 얻을 수 있었다.(1997년 7월 10일 접수, 1997년 11월 21일 수리) A cyclodextrin glycosyltransferase-producing bacterium was newly isolated from soil using alkaline pH medium containg 1% Na₂CO₃, The isolated strain was identified as Bacillus brevis by morphological and biochemical characteristics, and designated Bacillus brevis CD162. The strain showed the best enzyme production of 0.9 unit/ml after 96 hrs of culture at 30℃ in a medium of 2.0% soluble starch, 0.75% yeast extract, 0.5% bacto peptone, 0.2% K₂HPO₄, 0.005% MgSO₄·7H₂O and 1.5% Na₂Co₃at initial pH 10.2

고등학생들이 인식한 부모의 양육태도와 그들의 음주, 흡연, 약물남용과의 관계

강영자 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

The purpose of this study was to investigate the relationship between percieved parenting by high school students and drinking, smoking and substance use of adolescents. The subject were 257 adolescents of 2nd grade from high school in Taejon (male 126, female 131). The questionnaires consist of 37 items. It was used for adolescents. The respondents were asked complete the self reported questionnaire and the data were analyzed with reliability, frequencies, percentage, means, standard deviation, Pearson correlation coefficient and t-test. The major findings are as follows. 1. Forty-six percent of the boys and 19 percent of the girls have been drinking, 15.8 percent of boys 1.5 percent of girls have been smoking, substance use were 1.6 percent of all. 2. Boys did more drinking, smoking and substance use than girls did. 3. Adolescent's drinking, smoking and substance use behavior were associated with controlled and rejected parenting perceived by adolescents. 4. Parent's socio economic status was not associated with adolescent's problem behavior.

시판 전통발효식품에 대한 대전지역 소비자들의 반응 및 구입현황

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65 - 67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soybean paste) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style soysauce), 45% can make Chonggukjang(fermented soybean) and 34% can make Jot-kals(selt-fermented fish products). With decreasing age(p <0.001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1% Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. The younger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The reasons for purchasing fermented foods were convenience(52.9%), lack of preparation knowledge(l7.5%), lack of time for preparation(l2.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for not buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(2 1%), unsanitary treatment(l6%) and to keep their indigenous taste( 14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods. (Korean J Community Nutrition 2(3) : 388~395,1997)

Properties of laccase purified from nitrogen limited culture of white-rot fungus Coriolus hirsutus

Shin, Kwang-Soo,Kim, Chang-Jin 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

Laccase produced by nitrogen-limited culture of Coriolus hirsutus was purified to electrophoretic homogeneity (139-fold) with an overall yield of 40%. The molecular mass of the enzyme was determined as 82 kDa by SDS-PAGE and 80 kDa using gel filtration. It had a pl of 3.50. With ferulic acid and 2,2'-azino-bis(3-ethylbenzthiazoline-S-sulfonate) (ABTS) as the subsrate, the enByme had optimal activity at pH 4.0 and 2.5, respectively. The enzyme was stable in the range pH 5.5 to 7.0 at 30 "C for 1 h. The enzyme was optimally active at 70 "C and it lost all activity within 15 min at 80℃. The apparent K_(m) value of enzyme toward ABTS was 67°M and had highest affinity toward sinapinic acid. The enzyme was totally inhibited by 0.01 mM cysteine.

A CENTRAL LIMIT THEOREM FOR FUNCTIONALS OF LEVEL OVERSHOOT BY A GAUSSIAN FIELD WITH DEPENDENCE

JEON, TAE IL 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

In this article we prove a limit theorem for functional generated by intersections of realization of stationary Gaussian fields with moving level. A sequence of random variables is defined in terms of the functional and the sequence has a normal limiting distribution.

대전지역 주부들의 한국발효식품 소비실태

구난숙 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

전통 발효식품의 소비정도와 마련방법을 알아보기 위해 대전지역 주부 290명을 대상으로 설문조사를 실시하였다. 김치류는 하루에 1번 이상 이용하는 주부가 97%, 매끼마다 이용하는 주부는 87%로 가장 빈번하게 식탁에 오르는 발효식품이었다. 그 다음은 진간장, 국간장, 고추장 및 된장의 순으로 하루에 1번 이상 이용한다는 답은 각각 47%, 46%, 31% 및 27% 이어서 장류는 우리 음식 준비시 매일 요구되는 발효식품임을 알 수 있었다.식사 준비시 매우 낮은 빈도로 이용되는 발효식품은 청국장, 젓갈류 및 장아찌류로 거의 이용하지 않는다는 주부도 각각 18%, 19% 및 22%나 되었다. 특히 김치류, 장아찌류, 된장류, 고추장류, 젓갈류 및 청국장 등은 교육수준이 높고 젊은 주부일수록 소비빈도가 유의적으로 낮았다. 가족형태와 유의적 관계가 있는 발효식품은 된장류 뿐으로 대가족 보다는 핵가족인 경우 소비빈도가 낮았고, 주부의 직업유무와는 젓갈류만 유의적 관련성이 있어서 일을 하는 주부들이 젓갈류를 자주 이용하고 있었다. 74%의 주부가 전통 발효식품의 소비가 감소하고 있다고 하였고, 감소이유는 음식종류의 증가(54%), 자녀들의 식성변화(27%), 반찬수의 증가(10%), 어른들의 식성변화(9%)를 지적하였다. 김치류의 마련방법은 86%가 직접 제조한 것, 11%가 친척집 것을 이용하는 것으로 나타났고, 장류는 직접 제조하는 주부가 49% 뿐이었다. 교육수준이 높은 젊은 주부일수록 직접 제조하지 않는 경향을 나타냈다(p<0.0001). 본 조사에서 얻어진 결과를 보면 교육수준이 높은 젊은 주부일수록 발효식품을 식사 준비시 적게 이용하는 경향을 나타내고 있다. 따라서 식생활의 변화를 인정하되 전통 발효식품이 젊은 세대에 의해 지속적으로 소비되기 위한 프로그램을 개발하여 가정과 사회에서 실질적 교육이 이루어지도록 애써야 한다고 생각한다. The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety *Ten percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang. Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chong&jang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively. With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chong&ang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(ll%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less they have made of Kimchi and jangs.

한국산 화살나무속(노박덩굴과)의 수리분류학적 연구

김주환,최병희,김윤식 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

한국산 화살나무속 16분류군의 분류군간의 한계를 규명하고 속내분류체계의 타당성을 논하고자, 화살나무속 107개의 OTU를 대상으로 60개의 외부형태형질에 대한 유집분석과 주성분분석의 수리분류학적 연구를 수행하였다. 중심연결법과 Ward방법에 의한 두 가지 유집분석의 결과, 유집군들의 구성이 거의 동일하게 나타났으며, grouprks에는 유사도가 매우 높은 것으로 관찰되었고, 각 종간에는 독립적으로 높은 수준의 유집이 형성되어 뚜렷한 불연속성이 존재하는 것으로 나타났다. 주성분분석결과 주성분1(38.4%), 주성분2(27.5%), 주성분3(17.2%)이 총 83.2%의 기여율을 보였으며, 이를 3차원공간에 투영하여 뚜렷한 5개의 유집군으로 구분할 수 있었다. 본 연구결과, 속내 각 종집단간의 명확한 불연속성이 관찰되었으나, sect. Biloculares의 분류학적 위치에 관한 문제점등이 제시되었다. 또한, 속내 분류체계에 있어서 Blakelock의 견해가 타당한 것으로 판단된다. This study was conducted to elucidate the delimitations of 16 taxa of Euonymus in Korea and to discuss the infrageneric classification system among the treated taxa by cluster analysis and principle components analysis (PCA) using 107 OTUs with 60 morphological characters. Based on the results of cluster analyses by the Ward and the UPGMC methods, there were similarities on the composition of clustered taxa and distinct discontinousity independently among the species. The treated taxa were divided into five groups by the PC1, PC2 and PC3, and the sums of contributions for the total variance were 83.2% (PCI 38.4%, PC2 27.5% and PC3 17.2%, respectively). This study suggested that there were taxonomic problems on the limits and composition of taxa in sect. Biloculares. The current study supported the infrageneric system of Euonymus proposed by Blakelock.

ON THE COMPLETENESS OF FUZZY NORMED LINEAR SPACES

RHIE, GIL SEOB,CHOI, BYUNG MUN,KIM, DONG SIK 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

The notions of the fuzzy a-Cauchy sequence and fuzzy completences are given. Also some of the related properties of fuzzy normed linear space are studied.

이변량 지수모형의 독립성검정

김정일 대전대학교 이과대학 기초과학연구소 1997 自然科學 Vol.- No.-

본 논문에서는 Block과 Basu (1974)가 제안한 절대연속이변량지수분포(absolutely continuous bivariate exponential distribution : ACBVED)의 독립성검정에 대한 Score검정과 이 검정의 점근성을 높이기 위하여 Cordeiro와 Ferrari (1991)가 제시한 Barlett수정항과 유사한 형태의 수정된 Score검정을 유도하였다. 그리고 수정된 Score검정의 점근성의 효과와 주변분포가 동일하다는 가정하에서 Gupta, Mehrotra와 Michalek (1984)가 제안한 우도비검정을 모의실험으로 비교하였다.