餘暇活動을 通한 健全生活의 實踐方案

朴眞成,金明祚,趙榮濟 釜山大學校 附設 體育科學硏究所 1990 體育科學硏究所 論文集 Vol.6 No.-

Some practical plans are presented to construct a sound life by enjoying sound leisure activitives chiefly consisting of sports good for health, not amusements which are nonproductive, consumptive and pleasure-seeking, which are prevalent in our society today. By the way, in order that these plans should be widely spread as the nation-wide social movement, we should create the atmosphere of sound life by having people realize the basic idea of the sound life campaign and inducing them to participate in the sports activities voluntarily. Therefore, we could not only enhance the quality of individual life, but also fix the sound life culture from the national standing by sublimating the sound life campaign as the centripetal campaign for the community harmony, and enjoying the healthy life thanks to the participation in lots of leisure activities chiefly consisting of sports activities. Based on the above-mentioned basic direction and policy of leisure activities, some practical plans for the sound life are summarized as follows; 1. A high dimensional leisure culture should be fixed in order to fulfill the future-oriented man's hopeful expectations for tomorrow. 2. Sound life campaign should be encouraged independently, and be gradually converted to the voluntary, nongovernmental social movement from the government-oriented policy. 3. More cultural facilities which we can utilize with small expense should be continuously built in a long-term project, and they should be equipped with lights and opened to the common people during the night. 4. We should enjoy the new and fresh taste of life which we can't feel in our routine lives by resorting to the natural environments, such as mountains, beaches, parks, and greenbelt area. 5. Recreational sports, which are sound and enjoyful, should be encouraged instead of the competitive sports. 6. It is quite natural that we pay attention to the juvenile problem, but we should develop and encourage the sports program for the old people against the senescent society together with the programs for the neglected, housewives and the handicapped.

西部慶南 先史文化 地表調査 報告(I) : 河東郡 玉宗面

趙榮濟 부산대사학회 1983 역사와 세계 Vol.- No.7

凍結前處理가 굴의 冷凍變性 防止에 미치는 效果

趙權玉,趙永濟 釜山水産大學校 1978 釜山水産大學 硏究報告 Vol.18 No.1

凍굴의 凍結變性을 抑制하여 解凍時流出되는 drip量을 減少시키기 위하여 굴을 凍結前에 16種類의 添加物 溶液에 10分間 浸漬處理하여 凍結貯藏한 후 解凍하였을 때의 free drip量, expressible drip量, drip中의 全窒素量, DNA量, VBN量, 그리고 解凍後의 遊離水量 및 加熱 튀김減量 等을 定量하였다. 1) 試料의 個體에 따른 drip流出量은 個體가 작은 것이 큰 것보다 많았으며 處理液의 濃度가 높을수록 drip量이 적었다. 그리고 混合處理區가 單獨處理區 보다 drip流出量이 적었다. 2) drip中의 全窒素量은 大體로 drip流出量에 比例하였으며 混合處理液의 效果가 컸었다. 3) pH는 鹽處理區가 약간 低下하였고 燐酸鹽處理區는 7.0이상이었다. 4) 處理液의 濃度別 및 種類別에 따른 DNA의 變化는 drip流出量과 비슷한 경향을 나타내었다. 5) VBN은 食鹽處理區에서는 增加하였고 燐酸鹽處理區에서는 多少 減少하였으며 drip 流出量과는 반드시 比例하는 것은 아니었다. 6) Sucrose와 燐酸鹽處理區가 遊離水 流出抑制效果가 多少있었다. 7) 加熱튀김減量은 食鹽을 除外한 全處理區 모두 處理液의 濃度가 높을수록 적었다. It is well known that the frozen foodstuffs exude much drip on thawing. This undesirable drip loss is considered to be a measure of quality estimation and of the several factors affecting the drip loss, maintaining freshness of materials may be more important than any others. In the present paper, therefore, the amount of drip and its quality changes were tested in order to find out effect of pretreatment as means of maintaining freshness with several salt solutions on the denaturation of frozen oysters. After shelling, oysters divided into two groups as small and large were washed with fresh water and treated with solutions of sodium chloride, sucrose, poly-mixer(pyro-+tri-;1:1), mixed phosphates(ortho-+meta-+para-; 1:1:1) and these mixture, and then refrigerated at -30℃ by semi-air blast freezer. The total nitrgen, DNA, VBN, released water content and weight loss by cooking as well as the amount of free and expressible drips were also determined during 90 days storae at -25℃. As results of this experiments, the small oysters exude more drip than the large ones. The amount of total drip decreased as the concentration of solutions increased and it is similar to the total nitrogen and DNA in the drip. The amount of VBN increased in the sodium chloride treatment contrary to decrease in the case of phosphate. On the other hand, the pH of drip dropped slightly in treatment with sodium chloride and rose in case of phosphate. The water holding capacity of oysters was counterproportional to the drip loss and the effect of solutions used in treatment. The weight loss by cooking decreased in the all treatments except only one as the concentration of the solutions increased but sodium chloride exhibited adverse effect. It could be concluded from this study that pretreatments with solutions of some salts or sucrose would effective in maintaining the quality of frozen oysters.

高麗初期 鄕吏職의 由來에 對한 小考 : 鄕吏職名의 變化를 中心으로

趙榮濟 부산대사학회 1980 역사와 세계 Vol.- No.4

三角透窓高杯에 대한 一考察

趙榮濟 嶺南考古學會 1990 嶺南考古學 Vol.- No.7

玉田古墳의 編年硏究

趙榮濟 嶺南考古學會 1996 嶺南考古學 Vol.- No.18

아세톤-물 혼합용매에서 trans-[Co(en)_2Cl_2]^+, trans-[Co(N-eten)_2Cl_2]^+, trans-[Co(N-meen)_2Cl_2]^+, trans-[Co(tn)_2Cl_2]^+ 착이온의 가용매 분해반응에 대한 압력과 용매조성의 영향 : 반응메카니즘과 자유에너지 변화사이클 및 Excess 자유에너지 Excess Free Energy & Free Energy Cycle and Reaction Mechanism

朴裕哲,趙靈濟 慶北大學校 物理化學硏究所 1986 硏究論文集 Vol.7 No.-

아세톤-물 혼합용매에서 trans-[Co(AA)_2Cl_2]^+ 착이온의 가용매분해반응속도를 전도도법과 분광광도법을 사용하여 1∼2000 bar의 압력범위에서 측정하였다. 여기서 AA는 에틸렌디아민(en), N-에틸에틸렌디아민(N-eten), N-메틸에틸렌디아민(N-meen)과 트리메틸렌디아민(tn)을 각각 의미한다. 속도상수에 대한 압력의 영향으로부터 구한 활성화 체적은 AA가 en, N-eten, N-meen 및 tn 일때 각각 -0.2∼0.9㎤mole^-1, -0.2∼0.6㎤mole^-1, -0.8∼6.0㎤mole^-1, 0.7∼7.0㎤mole^-1이었다. 이들 착이온의 가용매분해반응성은 excess 자유에너지와 자유에너지 사이클로부터 얻은 결과를 비교하여 검토하였다. 가용매분해반응성은 압력이 감소할수록, 그리고 아세톤의 함량이 증가할수록 S_N1 경향성이 증가하였다. 또한 가용매 분해반응의 메카니즘에 미치는 하전분리 효과도 고찰하였다. The rates of solvolysis of trans-[Co(AA)_2Cl_2]^+ in which AA indicates ethylenediamine(en), N-ethylethylenediamine(N-eten), N-methylethylenediamino(N-meen) and trimethylenediamine(tn) respectively have been investigated using conductometric and spectrophotometric methods at various pressure up to 2,000 bar in acetone-water mixture. The activation volumes(ΔV^≠) obtained from the pressure effect on rate constants were -0.2∼0.9㎤mole^-1 for en, -0.2∼0.6㎤mole^-1 for N-eten, -0.8∼6.0㎤mole^-1 for N-meen and 0.7∼7.0㎤mole^-1 for tn. The rates of solvolysis of these complexes were analyzed by comparing with the results obtained from excess free energy(G^E) and free energy cycle. It was found that S_N1 character was increased with decreasing the pressure and increasing the content of acetone in the mixture solvent. In addition to that, the effect of charge separation on the mechanism of solvolysis was discussed.

둥시 장아찌 제조 과정 중 이화학적 특성 변화

차원섭,백신경,나경민,박준희,오상룡,이원영,천성숙,최웅규,조영제 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.4

떫은감 품종의 하나인 등시를 이용하여 감장아찌 제조 중 과육의 이화학적 변화를 조사한 결과, 염도 변화는 저농도 간장 및 된장 침지의 경우 다소 완만한 증가를 보였고, 고농도의 간장 및 된장 침지의 경우 침지 기간내내 증가하는 것으로 나타났다. 간장 침지액 감장아찌의 경도는 간장 및 된장 모두 20-80% 농도에서는 침지 초기에는 증가하다가 침지 기간이 경과할수록 감소하는 경향을 나타내었다. 간장 침지 감장아찌의 색도 변화는 저장기간이 경과할수록 명도가 낮아지는 경향이었고, 적색도와 황색도는 침지액 농도를 달리하였을 경우 농도가 낮을수록, 침지 기간이 길어질수록 높았으며, 침지액 농도에 따른 차이는 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감장아찌 중의 탄닌함량의 변화는 모든 침지액 농도에서 침지 기간이 지속될수록 탄닌의 함량은 저장 초기에 서서히 감소되다가 침지 기간이 길어질수록 급격히 감소하였으며, 첨가량에 따른 탄닌함량의 변화폭은 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감과육에 존재하는 연화효소인 polygalacturonase와 pectinesterase 활성 변화는 간장침지 및 된장침지 모두 침지 초기부터 효소활성이 증가하기 시작하였으며 침지 기간이 경화할수록 효소활성은 더욱 높아지는 것을 알 수 있었고, 침지액의 농도가 높아질수록 효소활성이 억제되었다. Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time (0~50 days) with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with 80~100%, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time (0-50 days) and enzyme activity was inhibited by high concentration of soaking solution.