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조습재료와 물-시멘트비에 따른 콘크리트의 강도 및 염분 침투 평가
최홍식 ( Choi Hong-shik ),허권 ( Heo Gweon ),이시우 ( Lee Si-woo ),홍기남 ( Hong Gi-nam ),박정천 ( Park Jeong-cheon ) 한국구조물진단유지관리공학회 2008 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.12 No.2
Recently, people take a great interest in comfortable environment for health. However, the humidity of indoors can not be controled with the incresing complexites of life. So that the humidity controllable concrete is required. But it is expected that the strength and the durability of the concrete mixed with the humidity control materials may be changed. In this studies, the durality and the strength of the concrete mixed with humidity control materials is evaluated by the experiments of RCPT. Pearlite and rice straw is used as the humidity control materials. The results of this work is that the strength and the durability of the concrete is decreased with increasing humidity control materials and W/C ratio.
최홍식(Hong-Sik Cheigh),이정수(Jeong-Soo Lee),문갑순(Gap-Soon Moon),박건영(Kun-Young Park) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.5
동결건조한 양조간장의 분말로 부터 갈색물질을 Sephadex G-10으로 겔-여과 크로마토그라피법에 의하여 분획한 다음 이를 동결건조하여 분말로 만든 후, 동갈색물질의 항산화력을 다른 항산화제인 부틸히드록시아니졸(BHA) 및 α-토코페롤과 비교하여 보았다. 갈색물질 및 양조간장은 다 같이 지방산의 산화반응에 있어서 관산화물의 생성을 크게 저해시켰고, 갈색물질이 양조간장 자체보다 항산화 효과가 더 높았으며 농도에 비례하여 항산화성이 증대되었다. 그러나 갈색물질의 항산화력은 과산화물 생성억제 능력 그리고 conjugated dienoic acid 생성저해 능력 등에서 BHA 및 α-토코페롤 보다는 낮았다. 이와 같은 양조간장의 갈색물질의 항산화성은 그 획분이 대량 섭취되고 있는 발효조미식품이라는 점에서 중요한 의의를 가질 것으로 판단되었다. Antioxidative activity of browning product (BP) fractionated from fermented soybean sauce (SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at 50℃ by the determination of peroxide and conjugated dienoic acid compounds. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid (64.6%), oleic acid (27.4%), and other acids in ethanolic phosphate buffer solution (pH 7.0). SSBP had a considerable antioxidative activity with the inhibition of formation of peroxides and conjugated dienoic acids during the autoxidation of linoleic acid mixtures in aqueous model systems. Antioxidative activity of SSBP was relatively higher than SS, however, lower than α-tocopherol and butylated hydroxyanisol. The antioxidative effect of SSBP was increased by the its concentrations from 0.05% to 0.5% in the oxidation reactions of aqueous model systems. Therefore, SSBP was considered as one of the potential natural antioxidants for the use of food products.
최홍식 ( Choi Hong-shik ),허권 ( Heo Gweon ),이시우 ( Lee Si-woo ),이성로 ( Lee Seong-lo ),박정천 ( Park Jeong-cheon ) 한국구조물진단유지관리공학회 2007 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.11 No.2
The wellbeing circumstance is the first objective of the recent human society. This paper discussed about the moisture absorption ability of the concrete material as like pearlite, vermiculite, pulp and rice straw. The most absorptive rice straw. In this paper, pearlite is used as an aggregate and the rice straw is used as a filler with small amounts.
양조간장에서 분리한 멜라노이딘 관련물질의 항산화 작용 특성
최홍식(Hong-Sik Cheigh),이정수(Jeong-Soo Lee),이창용(Chang-Y. Lee) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.5
양조간장 분말을 Sephadex 겔 여과 크로마토그래피법으로 분획한 후, 가장 갈색도가 높은 melanoidin 관련 물질의 획분인 melanoidin related products(MRPs)을 모아 동결 건조시킨 다음, 이의 free radical scavenger 기능, 항산화 효력상승제의 기능과 금속 킬레이터로서의 기능, 리폭시게나아제 활성 저해능, 그리고 저장안전성 등에 대한 항산화 특성을 고찰한 결과 다음과 같다. MRPs는 첨가농도(혹은 갈색도)의 증가에 따라 과산화물의 생성을 저해하였으며, 그 항산화력은 α-토코페를 보다는 낮았다. 그리고 free radical scavenger로서의 능력을 가지고 있어 리놀레산 혼합물의 산화를 지연 시켰으며, 염화제일철에 의하여 촉매된 산화반응에서 synergistic antioxidative effect를 나타내었다. 또한 양조간장 MRPs는 리폭시게나아제 활성을 저해하여 conjugated dienoic acid 생성량을 감소시켰다. 한편, 이 MRPs는 저장 안전성이 상당히 있어, 50℃에서 15일간 저장되어 있어도 항산화 효과의 상실이 거의 없음이 관찰되었다. Antioxidative characteristics of melanoidin related products (MRPs) fractionated from fermented soybean sauce were studied during the oxidation process of model systems. MRPs were prepared from soybean sauce fermented for 6 months after inoculation Aspergillus oryzae by the fractionation through the Sephadex G-10 column and the freeze drying of collected fractions. MRPs inhibited the formation of peroxides during the oxidation of linoleic acids mixture in ethanolic phosphate buffer solution at 50℃ with the increasing tendency by their concentration in reaction systems. MRPs had hydrogen doner properties during the reaction with a, α‘-diphenyl-β-picrylhydrazyl and also MRPs inhibited the iron and lipoxygenase catalytic oxidation. MRPs were found to be fairly stable with no loss of antioxidative effect after storage at 50℃ for 15days.
생간건비탕(生肝健脾湯)을 이용한 급성 약인성 간손상 치험 1례
정태영,최홍식,Jeong, Tae-Young,Choi, Hong-Sik 대한한방내과학회 2004 大韓韓方內科學會誌 Vol.25 No.4
Recently a case of liver injury from ingestion of Taeyeumjowi-tang containing Ma-huang(Ephedra sinica stapf) arose. The patient, a 30 year-old woman, was diagnosed with asthenia and anorexia after 6 weeks of ingesting Taeyeumjowi-tang containing Ma-huang(Ephedra sinica stapf) as a treatment for her obesity. Tests showed elevated levels of serum transaminase(ALT 903 IU/L, AST 716 IU/L), alkaline phosphatase (229 IU/L), total bilirubin (1.4 mg/dl). Other possible causes of liver injury were excluded by laboratory test and medical history, so the liver injury was taken to be drug-induced. Saenggangeonbi-tang was administered. After 2 weeks of treatment with this medication, the clinical symptoms and liver function improved. This case is reported with a call for further accumulation of objective data on drug-induced liver injury, and to bring more attention to the relative levels of safety and toxicity of herbal medicines.
배추김치의 최적발효 및 저장을 위한 김치냉장고의 자동숙성 시스템 개발
노정숙 ( Jeong Sook Noh ),서현주 ( Hyun Ju Seo ),오정환 ( Jung Hwan Oh ),이명주 ( Myung Ju Lee ),김명희 ( Myung Hee Kim ),최홍식 ( Hong Sik Cheigh ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2009 김치의 과학과 기술 Vol.12 No.-
In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures (5-23˚C) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at -1˚C for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%). The results indicated that the lower the kimchi acidity, the higher the sensory score. The storage temperature of -1˚C was not low enough to retard microorganism growth completely; however, the kimchi stored at -2 ± 0.5˚C became frozen. Accordingly, 15˚C and -2 ± 0.5˚C are suggested as the fermentation and storage temperatures for the kimchi refrigerator, respectively. A kimchi acidity of 0.4% can be used as an index for the time point to convert fermentation 10 storage. Subsequently, the time required for the fermentation course can be calculated based on this.
홍정진(Jeong-Jin Hong),최홍식(Hong-Sik Cheigh),이동선(Dong-Sun Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.6
장기보존성을 가지면서 취급과 휴대가 간편한 금속 캔을 이용한 포장김치의 열 침투 특성을 조사한 것을 기초로 최소 열처리를 하였다. 이로 인한 포장김치의 이화학적 및 관능적 특성 등 전반적인 품질변화에 대하여 연구하였다. 캔 포장김치의 열 침투 특성 데이터를 이용하여 저온에서 F??값이 18분에 해당되는 열처리 시간을 구한 결과 이론적으로 65℃에서는 23.1분, 70℃에서는 17.7분, 80℃에서는 12.7분의 시간이 필요함을 알 수 있었다. 이를 기초로 최소열처리한 실험군들은 대조군에 비해 pH와 총산이 거의 유지되었고, 젖산균 수는 10?~10?에서 10²~10³(CFU/mL)으로 10?³~10?⁴ 정도 감소시켜 산패를 지연시키는데 영향을 주었으나 이론적인 균수 감소에 완전히 도달하지는 못하였다. 조직감과 색도는 저장시간이 지남에 따라 대조군보다 좋은 것으로 나타났고 각 열처리 온도에 대해서는 뚜렷한 차이를 보이지 않았다. Carotenoid와 ascorbic acid는 pH저하 등 발효로 인한 감소보다는 열처리에 따른 손실량이 더 큰 것으로 나타났으며, chlorophyll은 저장하는 동안 큰 변화 없이 모든 군에서 미량으로 존재하였고 각 군간에도 유의적 차이는 보이지 않았다. 관능검사에서는 열처리한 실험군이 산패로 인한 신내와 신맛은 감소시킬 수 있었지만 열처리로 인한 이취, 이미가 강하였고 조직감에서는 대조군과 차이가 있었다. 따라서 열처리 공정으로 인한 품질변화의 보완 및 한정된 유통기한 동안에 최소가공(minimal processing)에 의한 포장김치의 상품화 가능성에 대해 후속 연구가 필요한 것으로 판단된다. This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at 20℃ for several days up to acidity 0.5±0.1%, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on F?? value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and 80℃, respectively. The quality changes of the processed kimchi were measured during storage at 20℃. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about 10²~10³ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.