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RISS 인기검색어
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- 저자 : 신상주(Sang Jou Shin) (검색결과 7 건)
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식이성 인삼이 Alcoholic Rat 의 간 Vitamin A 와 혈액내 성분에 미치는 영향
강효신,조용호,신상주 ( Hyo Shin Kang,Yong Ho Cho,Sang Jou Shinn ) 생화학분자생물학회 1975 BMB Reports Vol.8 No.3
Preformed hepatic eitamin A conent was increased with the augmentation of dietary protein level in a significant rate but the reverse was true in the case of dietary ginseng treatment to alcoholic rats. Neither dietary protein level nor ginseng feeding changed the amount of serum protein, indicating that 14 percent of dietary protein satisfy the requirement of this nutrient in ethanol treated rats. Both the increase in protein level of diet and the feeding of ginseng tended to decrease blood cholesterol level in rats treated with ethanol for a period of four weeks. No definite changes were brought about on the blood glucose content either by an increase in dietary protein level or by the dietary ginseng treatment.
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식이성 인삼이 백서의 간 기능 저항 예방에 미치는 영향
강효신,조용호,신상주 ( Hyo Shin Kang,Yong Ho Cho,Sang Jou Shinn ) 생화학분자생물학회 1975 BMB Reports Vol.8 No.3
The enzymatic activity of serum glutamic-pyruvic transaminase is influenced by the addition of ginseng into diet at one percent level and the difference between the treatments is significant. at the same level of dietary protein, ginseng decreases slightly this enzymatic activity. Serum glutamic-oxaloacetic transaminase activity is highly influenced by dietary ginseng in rats administered with ethanol. The feeding of this plant to rats maintained with a same level of dietary protein significantly reduced its enzymatic activity. A similar tendency is also observed with the increase of dietary protein level. Both the addition of dietary ginseng and the increase in dietary protein level exert a profound influence on the enzymatic activity of serum lactic dehydrogenase, indicating that ginseng really hase protective effect on liver from deterioration caused by a prolonged and repeated ethanol ingestion.
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강효신,조용호,신상주 ( Hyo Shin Kang,Yong Ho Cho,Sang Jou Shinn ) 생화학분자생물학회 1975 BMB Reports Vol.8 No.3
Clearance rate of circulatory ethanol was definitely influenced by dietary ginseng and the differences between treatment were highly significant. On the contrary the increase in protein level did not affect the clearance rate of blood ethanol in rats. The dietary ginseng reversely affected the blood content of acetaldehyde; the higher the circulatory ethanol content, the lower the acetaldehyde content and the difference between treatments was highly significant. An increase in dietary protein level resulted in a higher content of acetaldehyde. The hepatic alochol dehydrogenase activity of rats given with one percent of dietary ginseng is definitely lower than that of control, the difference being highly significant.
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이부웅(Bou Oung Lee),박형기(Hyung Kee Park),안효일(Hyo Il Ahn),신상주(Sang Jou Shin) 한국축산학회 1984 한국축산학회지 Vol.26 No.2
The polyphosphate with various degrees of polymerization and citrate were titrated with each other to investigate buffering effect. It was concluded that citric and phosphoric acid could not be added to melting salts for the purpose of buffering at lower pH, since these acids have no buffeting effect with any phosphates. The 5 melting salts combination could be possible with 6 types of phosphate from the titration curve and rest of 50% should be supplemented by di Na pyrophosphate(example: D combination, I: TP: 3: 5: HP: DP=2.5: IO: 20; 12.5: 5: 50). It was confirmed that 3% addition of these salts to processed cheese made with skim mills powder be buffered the pH at 6.2 and stabilize the state of emulsion. It will be necessary to prepare new type of acid polyphosphate over 3 polymerization degree for buffering effect at acid pH of the processed cheese since capacity and correction of pH for acid pyrophosphate were limited.
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A Study on the Evans' Blue Uptake by Mammalian Erythrocyte Prepared from the Stored Blood
Cho, Yang Hyun,Shin, Sang Jou,Cho, Yong Ho 慶熙大學校 1979 論文集 Vol.9 No.-
사람의 무핵 성숙 적혈구를 4℃ 냉암소에 저장하여 두고 저장기간을 1일, 6일 및 10일동안 보존 후 원심 침전분리법으로 성숙 적혈구만 분리하였다. 분리 성숙 적혈구에 유기 색소인 Evans' blue를 첨가하여 일정한 시간동안 부치하면서 Evans' blue의 흡수도를 측정하였던 바 다음과 같은 결론을 얻었다. 1. 4℃ 냉암소에 저장한 성숙 적혈구(E_1)에 있어서는 52μM Evans' blue 흡수도가 부치시간이 경과함에 따라서 경시적으로 증가하는 경향을 보였다. 2. 4℃ 냉암소에 6일동안 저장한 성숙 적혈구(E_6)는 E_1 과 비슷한 pattern을 보였으나 그 흡수도율은 감소하였으며 부치 90분에는 25%로서 약 1.2배 정도로 E_1에 비하여 저하하였다. 하여 약 1.5배 정도로 Evans' blue 흡수도율이 떨어졌다. 즉 부치 90분에는 약 17.2% 정도로 흡수되어서 52μM Evans' blue 농도 중 약 8.892μM Evans' blue를 흡수하였다. 4. Evans' blue의 흡수도를 부치시간에 비교하여 통계학적으로 처리하여 본 결과 E_1은 γ=+0.97413, 0.001 < P < 0.005이고, E_6는 γ=+0.968711, 0.001 < P <0.005과 E_10은 γ=+0.987345, P < 0.001로써 high significance를 나타내었다.
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A Study on the Effect of Niacin Derivatives to the Uptake of Evans' Blue by Yeast Suspension
Lee, Dong Sik,Shin, Sang Jou,Cho, Yong Ho 慶熙大學校 1979 論文集 Vol.9 No.-
인산염 완충 용액(pH 6.0)에 일정한 농도로 효모를 헌탁하고 이에 glucose와 Evans' blue를 첨가한 다음 1, 5, 10 그리고 15 mM의 농도가 되게끔 nicotinic acid 또는 nicotinamide를 첨가하였다. 효모에 의한 Evans' blue의 경시적 흡수를 측정하였던바 그 결과는 다음과 같다. 1. Nicotinic acid를 첨가하였을 때 효모에 의한 Evans' blue 흡수는 180분간 부치하는 과정에 있어서 경시적으로 증가하여 1 mM의 농도에서 58%에 달하였고 5 및 10 mM의 농도에 있어서도 같은 정도의 증가가 관찰되었다. 2. Nicotinic acid의 농도가 15 mM이었을 때 흡수 증가율은 약 62%였으며 이것은 농도가 증가 할수록 Evans' blue 흡수도가 증가한 것을 시사한다. 3. Nicotinamide를 첨가하였을 때 그 농도가 10 mM에 이르기까지 이 염료의 흡수는 농도에 상관없이 흡사하였으며 180분간 부치하였을 때 약 50%의 Evans' blue 흡수가 관찰되었다. 4. 15 mM 의 농도로 Nicotinamide를 효모 헌탁액에 첨가하였을 때 180분간 부치 중 가해진 염료의 82%가 흡수되었다.
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