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건강위해성평가에 의한 사무실 실내공기오염물질의 관리항목 확대
노영만 ( Young Man Roh ),이철민 ( Cheol Min Lee ),김윤신 ( Yoon Shin Kim ),김석원 ( Seok Won Kim ),김치년 ( Chi Nyon Kim ),김현욱 ( Hyun Wook Kim ),조기홍 ( Kee Hong Cho ),최호춘 ( Ho Chun Choi ),김정만 ( Jung Man Kim ) 한국산업위생학회 2006 한국산업보건학회지 Vol.16 No.1
This study was performed to deduct the extension possibility of the standards establishment for NO2, O3, Asbestos, Radon, total volatile organic compounds (TVOC) excluded in the indoor air part of Industrial Safety Acts in Korea. The air pollutants were sampled for 30 office buildings from August to September, 2005 in the metropolitan area. The airborne concentrations of NO2, O3, Radon and TVOC were 0.0092 ppm, 0.0035 ppm, 0.57 pCi/L and 423 μg/m3, respectively. The management plan and reduction methods is required in the aspect of indoor air quality(IAQ) because the emission sources of those also exist in indoor as well as outdoor even though those were not exceeded the standards of the Ministry of Environment in Korea. The standard for TVOC in the new and remodeling office has to be established based on the risk assessment when hazard index exceeded "1" in the worst case scenario. In the state of art, the management of each volatile organic compounds has a difficulty due to not enough data for toxicological reference. Therefore, it is suggested that first of all, the standard for TVOC be established and then expanded to each materials for decision-making of improvement of IAQ in office.
Lactobacillus casei YIT9018 의 생존경쟁기작에 관한 연구
윤영호,윤계병,김현욱 ( Young Ho Yoon,Que Byung Yoon,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.3
The competitive survival mechanism of Lactobacillus casei YIT9018 has been studied using Escherichia coli LDTMI in MRS and TGY media. The results obtained are summarized as follows; 1. When two oragisms were cultured together, the growth of E. coli was inhibited greatly by L. casei in MRS medium, but in TGY medium, E. coli was inhibited only slightly. 2. The growth inhibition of E. coli by L. casei was studied at the controlled pHs (pH 7, 6, 5, and 4) of MRS broth. The growth inhibition of E. coli was not distinct at pH 7 and 6, but at pH 5 and 4, E. coli was inhibited distinctively. This result means L. casei produced E. coli-inhibiting substances during its growth below pH 6.0 in MRS broth. 3. The growth inhibition of E. coli by L. casei was analyzed by cylinder plate method. MRS broth adjusted to pH 5 exhibited the inhibition zone of 4.2 ㎜ diameter against E. coli while L. casei cultured MRS broth exhibited the inhibition zone of 10 ㎜ diameter at the same pH. Inhibition zone exhibited by L. casei cultured MRS broth was the largest one among the three cultured media. 1t is apparent that production of E. coli-inhibiting substances (LC factor) by L. casei in addition to the acid production. 4. Sodium acetate in MRS medium was found to play the important role in the synthesis of LC factor by L. casei The role of sodium acetate was also evidenced in TGY medium by exhibiting the increased inhibitory activity when TGY medium was supplemented with sodium acetate and 0.2 % glucose. 5. L. casei YIT9018 was found to compete and multiply in the natural habitat by producing acid as well as LC factor.
최석호,윤영호,김현욱 ( Suck Ho Choi,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.3
Casein degradation product and soyprotein degradation product have been developed to replace commercial peptones imported for bacterial growth and fermentation works in this country. The products were tested for supporting bacterial growth and the results are summarized as follows: 1. The extraction and precipitation of soyprotein have been studied for the improvements of the nitrogen source medium, 79.9 % to 97.0 % of protein was extracted between pH 7 and pH 11.6. 2. Casein was hydrolyzed optimally at 37℃, at pH 8.6, in 24 hr. and at 0.1 g of pancreatin per gram of casein. 3. The composition of the soyprotein degradation product was as follows: total nitrogen 13.3 %, mositure 6.7 %, ash 3.3 %, total amino group (arginine equivalents) 43.4 %, and carbohydrate 150 (㎍/g). 4. The composition of the casein degradation product was as follows: Total nitrogen 11.9 %, moisture 7.1 %, ash 6.0 %, .total amino group (arginine equivalent) 37.0 %, and carbohydrate 74 (㎍/g). 5. The casein degradation product and sorprotein degradation product, did not support better growth of lactic acid bacteria and Bacillus subtilis in peptone broth media than commercially available peptone or Bacto-tryptone. 6. Addition of yeast extract, pancreatin, DNA or RNA hydrolysates to casein or soy protein degradation product-containing media improved the growth of Streptococcus lactis. However Vitamin B complex did not influence the growth of Streptococcus lactis. When pancreatin extract was added to casein degradation product, the growth of E. coli and B, subtilis was also enhanced. 7. The results indicate the growth factors lacking in our protein degradation product-containing media are mainly nucleotides.
배형만,안종건,윤영호,김현욱 ( Hyung Man Bai,Jong Kun Ahn,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.5
In an attempt to develop a stabilizer mixture giving good stabilization, good body, and good melting property of ice cream without wheying-off of the ice cream mix, various gums and mixes of gums have been studied for their ice creammaking properties. Furthermore a good food-grade gum has been searched for which could substitute carrageenan, potentially hazardous seaweed gum. Gums tested include carboxy-methyl cellulose, guar gum, gelatin, sodium alginate, and xanthan gum. As expressed in viscosity, wheying-off of the ice cream mix, melting property, and. body texture of the test ice cream, xanthan guru mixtures seem to give the best hope ,as the best ice cream quality economically and could replace carrageenan. Especially cold solubility of this gum is the advantage for HTST pasteurization system.
에너지원에 따른 Lactobacillus casei YIT 9018 의 세포용적 변화에 관한 연구
유동완,윤쾌병,윤영호,김현욱 ( Dong Wan Yoo,Kyai Byung Yoon,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.1
The cell volume changes of Lactobacillus casei YIT 9018 in TGY broth in which glucose was replaced with fructose, galactose, maltose, lactose or surcose have been studied during 72 hours of cultivation at 37℃, and the effects of concentration of each saccharides were also studied in TGY broth. 1. Glucose, fructose and galctose were most effective for the cell volume increase of L. casei YIT 9018 in TGY broth containing 0.9% of each sugar while maltose, sucrose or lactose were not so effective for the increase of the cell volume. But these monosaccharides had not improved the cell volume when TGY broth contained only 0.3% sugars. 2. The cell volume of L. casei YIT 9018 reached maximum in 24 hours of cultivation in TGY broth containing monosaccharides and kept the cell volume for a while with only a slight decrease, but the cell volume decreased rapidly after 16 hours of cultivation in TGY broth containing disaccharides. 3. High concentration of glucose, including fructose and galactose, gave bigger cell size of L. casei YIT 9018 even after 72 hours than in low glucose TGY broth. The cell volume of L. casei YIT 9018, however, was not affected by supplementing disaccharides up to 0.9%. 4. At low concentrations of sugars, the monosaccharides may be better energy sources but at higher concentrations the sugar differences become narrower for the efficient growth in cell number and in cell viability of Lactobacillus casei YIT 9018 although the monosaccharides are better for bigger cell volume.
Lactobacillus casei YIT 9018 의 세포내 단백질 분해효소에 관한 연구
백영진,윤쾌병,윤영호,김현욱 ( Young Jin Back,Kyai Byung Yoon,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.1
Proteinase of lactic acid bacteria plays an important role in the development of the flavor and texture in cheese and in other fermented milk products. This study was carried out to obtain the informations on the intracellular proteinase of L. casei YIT 9018. Crude proteinase from L. casei YIT 9018 was isolated and characterized. The proteinase production was markedly increased during the logarithmic growth phase. The best proteinase production of L. casei YIT 9018 was obtained in the medium containing 2% of casein. The maximum proteinase production was observed at 37℃ and at pH 7.0. The proteolytic enzyme retained 74% of its original activity after heating at 60℃ for 60 min and 58% at 90℃ after 60 min. A metal chelating agent (EDTA) evidenced vity, but monoiodoacetic acid induced about 20% inhibition. Divalent Ni, Cu, Zn and Mg ions Caused 20-30% enzyme inhibition, while manganese ions enhanced the enzyme activity slightly. Further studies are needed for purification and characterization of the proteinase of L. casei YIT 9018. In addition, studies are needed to elucidate the proteolysis of milk protein by this proteinase during manufacture and ripening of fermented dairy products.