한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향

최광수,최청,임무혁,최종동,정현채,김영호,이춘우 ( Kwang Soo Choi,Cheong Choi,Moo Hyeog Im,Jong Dong Choi,Hyun Chae Chung,Young Ho Kim,Choon Woo Lee ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.3

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

테트라싸이클린 함유 차폐막을 이용한 골조직 유도 재생에 관한 연구

최광수,김탁,양대승,김은철,유형근,신형식,Choi, Kwang-Soo,Kim, Tak,Yang, Dae-Seung,Kim, Eun-Cheol,You, Hyung-Keun,Shin, Hyung-Shik 대한치주과학회 2001 Journal of Periodontal & Implant Science Vol.31 No.2

Application of membranes for guided tissue regeneration(GTR) have been confined to the subgingival barrier functions; however, many studies have provided evidence that some drugs, including tetracycline, initially can promote the growth of periodontal ligament or alveolar bone in peridontal therapy. Osseous regeneration in periodontal defects is increased by local administration of tetracycline due to its anti-collagenolytic effect, which enhances bone-forming ability via osteoblast cell chemotaxis and reduced bone resorption. The aim of this study was to evaluate effects of tetracycline loaded poly-L-lactide(PLLA) barrier membranes for guided bone regenerative potential. Tetracycline was incorporated into the PLLA membrane with the ratio 10% to PLLA by weight. Ability to guided bone regeneration of the membranes were tested by measuring new bone in the tibial defects($7{\times}10{\times}5\;mm^3$) of the beagle dog for 4,5, and 6 weeks. In control, drug-unloaded PLLA membranes were used in same size of defect. In histologic finding of the defect area, a few inflammatory cells were observed in both groups. These membrane were not perforated by connective tissue and maintained their mechanical integrity for the barrier function for 4-6 weeks. New bone formation was greater in defects covered by tetracycline-loaded membrane than in defects covered by drug- unloaded membranes. In bone regeneration guiding potential test, tetracycline-loaded membrane was more effective than drug- unloaded membranes(p<0.05). These results suggest that tetracycline-loaded PLLA membranes potentially enhance guided bone regenerative efficacy and might be a useful barrier for GTR in periodontal treatment.

충전층 반응기내에서 고정된 Pseudomonas aeruginosa에 의한 Cd²⁺의 제거

최광수,김철경,Choi, Kwang Soo,Kim, Chul Kyung 한국청정기술학회 2002 청정기술 Vol.8 No.4

본 연구에서는 수직 원통형 충전반응기(packed-bed column reactor)내에 균체가 고정화된 Ca-alginate bead를 넣어 카드뮴이온을 제거하는데 있어 반응기내로 유입되는 유속, 초기농도 등에서 카드뮴 이온($Cd^{2+}$) 제거하는데 최적 조건을 찾고자 하였다. 사용된 균주(Pseudomonas aeruginosa ATCC 27853)는 한국과학기술원 유전공학센터 유전자은행(KCTC)으로부터 구입하였고, Bead로 사용된 Ca-alginate bead는 Sodium Alginate에 균체와 $CaCl_2$를 섞어 제조한 것을 사용하였다. 실험 결과 동일조건일 때 유속이 30 mL/hr > 45 mL/hr > 60 mL/hr의 순서로 제거율이 좋았고 유입속도의 변화에도 불구하고 각 유속에서 50 ppm > 100 ppm > 200 ppm > 300 ppm의 순으로 좋은 제거율을 보였다. The effects of initial cadmium ion concentrations (50, 100, 200, 300ppm), and feeding velocities (30, 45, 60mL/hr) on the removal ratio of cadmium ion by Pseudomonas aeruginosa ATCC 27853 immobilized in Ca-alginate gel beads in a packed-bed column reactor were investigated at operating temperature $37^{\circ}C$. The removal ratio of cadmium ion with variable initial concentration was decreased in the following order : 50ppm > 100ppm > 200ppm > 300ppm. The optimum removal conditions of cadmium ion by Pseudomonas aeruginosa ATCC 27853 were initial concentration 50ppm, feeding velocity 30mL/hr.

한국 재래 간장에서 분리한 Scopulariopsis brevicaulis가 생성하는 ${\alpha}-galactosidase$의 특성 및 작용양상

최광수,이선호,홍승표,이희덕,배두경,최청,Choi, Kwang-Soo,Lee, Seon-Ho,Hong, Seung-Pyo,Lee, Hee-Duck,Bae, Du-Kyung,Choi, Cheong 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7

한국 재래 간장으로부터 분리한 Scopulariopsis brevicaulis가 생성하는 ${\alpha}-galactosidase$의 최적 생산조건은 tryptone 1.5%, $NH_4NO_3$ 0.2%, raffinose 2.5%, $KH_2PO_4$ 0.5%, yeast extract 0.5%, pH 7.0, $27^{\circ}C$에서 3일간 배양 했을 때였다. ${\alpha}-galactosidase$의 최적 pH는 7.0, 최적온도는 $27^{\circ}C$였으며, $pH\;6.0{\sim}8.0$범위와 $40^{\circ}C$이하에서 안정하였다. $Ag^{2+},\;Hg^{2+},\;Cu^{2+}$ 등의 금속이온 및 p-chloromercuribenzoic acid, Iodine에 의해 강하게 저해되어 본 효소의 catalytic부위에 -SH기가 있음이 추정되었다. Km값은 1.9 mM, Vmax값은 $9.66{\times}10^2\;{\mu}M/min$이었다. 배양기간에 따른 raffinose의 분해양상을 high performance liquid chromatography로 살펴본 결과 배양초기에 raffinose가 분해되어 sucrose, glucose, fructose가 관찰되었다. 배양기간이 경과함에 따라 raffinose가 감소하였고 sucrose, glucose, fructose도 소실됨을 확인하였다. The optimum culture condition of Scopulariopsis brevicaulis for the production of ${\alpha}$-galactosidase was as follows: Tryptone 1.5%, $NH_4NO_3$ 0.2%, Raffinose 2.5%, $KH_2PO_4$ 0.5%, yeast extract 0.5%, pH 7.0, $27^{\circ}C$. The optimum pH and temperature for the enzyme activity of ${\alpha}$-galactosidase producing Scopulariopsis brevicaulis were pH 7.0 and $27^{\circ}C$, respectively. The enzyme was relatively stable at $pH\;6.0{\sim}8.0$ and at temperature below $40^{\circ}C$. The activity of the enzyme was inhibited by $Ag^{2+},\;Hg^{2+},\;Cu^{2+}$, p-chloromercuribenzoic acid and Iodine. These results would indicate the presence of -SH groups in the catalytic site of the enzyme. Km value was 1.9 mM for $p-nitrophenyl-{\alpha}-D-galactopyranoside$ and Vmax value was $9.66{\times}10^2\;{\mu}M/min$. Sugar constituents of culture broth were identified by HPLC that the enzyme liberated sucrose, glucose and fructose from raffinose and raffinose was significantly decreased.

육용 종계의 주요 경제형질에 대한 유전변이 추정에 관한 연구 1 . 양면교잡에 의한 육용 종계 체중의 유전변이 추정

최광수,오봉국,여정수 ( Kwang Soo Choi,Bong Kug Ohh,Jung Sou Yeo ) 한국축산학회 1980 한국축산학회지 Vol.22 No.6

The study was conducted to obtain some genetic information for developing superior broiler breeder stock. Genetic variations were estimated with 997 progenies of $quot;4 × 4$quot; dialled crosses. The progenies were raised at the Livestock Experimental Farm, College of Agriculture, Seoul National University from March, 1974 to June, 1975. Body weights at 8, 24 and 64 weeks of age were investigated and analyzed into additive gene effects, dominance effects and heritabilities with Hayman`s model. The estimates of these effects were made with $quot;4 × 4$quot; dialled tables of three White Plymouth lock lines (RF, SF, TF) and a line of White Cornish (TM), and again with $quot;3 × 3$quot; diallel tables of three White Plymouth Rock lines in order to compare the effects from breed-crosses and line-crosses of the same breed. In body weights at the ages of 8 and 24 weeks, the genetic variation due to additive among parental lines showed significant differences in both cases of breed-crosses and line-crosses. However, dominance effects appeared in case of breed-crosses, and the effects of overall dominance and line dominance slowed significant differences. No significant differences were observed in genetic variation on body weight at the age of 64 weeks. Heritability estimates for the body weights at the age of 8, 24 and 64 weeks were 0.77, 0.74 and 0.14 in the White Plymouth Rock ; and 0.49, 0.35 and 0.08 in the crossbred of White Plymouth Flock and White Cornish, respectively.

손목 자세와 외부 부하에 따른 손목 불편도 모델링

최광수,박재규,정의승,최재호,Choi, Kwang-Soo,Park, Jae-Kyu,Jung, Eui-S.,Choe, Jae-Ho 대한인간공학회 2005 大韓人間工學會誌 Vol.24 No.3

The objectives of this study are to analyze representative wrist postures while using hand tools and parts at general assembly processes, to evaluate perceived discomfort on the wrist when external loads are present, and to suggest an evaluation and prediction model of perceived discomfort. Sixteen subjects participated in an experiment to appraise perceived discomfort. Three types of the wrist postures with five levels of non-neutralities were analyzed when five levels of external load were applied to each posture. The ANOVA results showed that the perceived discomfort of wrist postures was significantly affected by both the wrist posture and external load (p$<$0.001). It was also shown that some of the interactions between external loads and the wrist postures(Flexion/$Extension^*$Load, Flexion/$Extension^*$supination/pronation, ulnar/radial $deviation^*$supination/pronation) were significant(p$<$0.001). The result implies that a new posture classification scheme for workload assessment methods may be needed to reflect such effects of external load and wrist posture. A regression model of perceived discomfort was developed with respect to wrist posture and external load from the experimental data. A subsequent experiment revealed that the correlation coefficient between the predicted values of perceived discomfort from the model and the actual values obtained from the experiment was about 0.98. It is expected that the results help to properly estimate the body stress resulting from worker's postures and external loads and can be used as a valuable design guideline to analyze potential hazard of musculoskeletal diseases in industry.

여왕벌 선발에 의한 서양종 꿀벌의 생산능력 개량

최광수(Kwang-Soo Choi),차용호(Yong-Ho Cha) 한국양봉학회 2003 韓國養蜂學會誌 Vol.18 No.2

메뉴 엔지니어링 기법과 고객 지불 의사 분석을 통한 판매 활성화 전략

최광수(Kwang Soo Choi) 한국조리학회 2006 한국조리학회지 Vol.12 No.1

자건(煮乾) 톳 분말 첨가가 제빵의 물성 및 관능품질에 미치는 영향

최광수(Kwang Soo Choi),오영주(Young Ju Oh) 한국조리학회 2008 한국조리학회지 Vol.14 No.1

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter`s color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

Retort Pouch 쌀밥의 包裝 眞空度가 製品의 食味特性에 미치는 影響

최광수(Kwang-Soo Choi) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2

Retort pouch포장 쌀밥의 包裝內 眞空度가 製品의 食味特性에 미치는 影響을 조사하기 위하여 밀양 23호 쌀로 전기밥솥에서 취반한 보통밥과 진공도 30 cm Hg (RP-30)와 75 cm Hg (RP-75)로 retort pouch 포장한 쌀밥에 대하여 관능검사를 실시하고 이 결과에 따라 각 처리구에 대한 식미특성 (와관, 향기, 맛, 찰기, 경도, 식미의 종합평가)의 평균평점에 대하여 통계적인 방법으로 유의성 검정을 실시하여 다음과 같은 결과를 얻었다.<br/> 1. 처리간의 외관은 F 값이 47.28^(**)로써 고도의 유의차가 있었고 종합적식미, 찰기, 맛에 있어서도 고도의 유의차가 있었다. 경도 및 향기도 유의차가 있어서 retort pouch내의 진공도가 쌀밥 제품의 식미특성에 상당한 영향을 미침을 보여 주었다.<br/> 2. Duncan의 多重比較檢定法으로 retort pouch쌀밥의 포장 진공도가 식미특성에 미치는 영향에 대한 유의성 검정 결과 외관, 향기, 맛 및 식미의 종합평가에 있어서 보통밥과 RP-30 간에는 유의차가 없었으나 이들과 RP-75의 retort pouch포장 쌀밥과는 5% 수준에서 모두 유의차가 있었다. 찰기는 3처리 상호간 모두 유의차가 있었고 retort pouch내의 진공도가 높을 수록 찰기가 높았다. RP-30 쌀밥과 RP-75의 쌀밥의 경도에 있어서 유의차가 있었다.<br/> 3. Retort pouch 쌀밥의 식미특성 상호간의 단순 상관을 조사한 결과 식미의 종합평가와는 맛 (r=0.793^(**)), 향기 (r=0.640^(**)), 외관 (r=0.576^(**)) 및 경도 (r=0.562^(**))의 순으로 상관성을 나타내었다. In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistically analyzed by using F-test, Duncan′s multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1% level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 5% level of probability according to Duncan′s multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.