생물학적 발광법에 의한 우유의 세균측정법에 관한 연구

한석현,김창한,김종배,신현길,이승배 ( S . H . Han,C . H . Kim,J . B . Kim,H . K . Shin,S . B . Lee ) 한국축산학회 1985 한국축산학회지 Vol.27 No.12

Bacteriological quality of raw milk was determined by an ATP assay based on firefly bioluminescence reaction and was evaluated as a rapid method for the counting of bacteria in raw milk. The light yield was affected by the concentration of ATP, giving a straight line with a range of 10 to to 10^(-6)M. When the number of bacteria in a raw milk counted by a conventional method was compared with an ATP assay, it gave a good correlation(r=0.74). This a new rapid method can be used for the determination of bacteriological quality of raw milk and applied to the other system, respectively.

계란의 통조림 가공이용에 관한 그 보존성과 미생물학적 연구 제2보 Poached Egg Yolk Canning 제조시험

한석현 ( S . H . Han ) 한국축산학회 1973 한국축산학회지 Vol.15 No.2

Poached egg yolk canning process was carried in to study on the preservility, vacuumity, development of micro-organisms and function test. For poached egg yolk canning three different treatments were used: egg yolk only (T₁), egg yolk+ascorbic acid (T₂), egg yolk+AF-2(T₃). For each lots 90 polyvinyl butyl resine coated portable cans were used to can them. Treated eggs were filled with 8mm head space at 56-62℃ and canned immediately after 10 minutes air exhausting and cooled after the pasteurization at 56-62℃ for 10 minutes. Preservility of each lots was carried out individualy in 3 part trials; after 72 hours incubation at 37℃, 6 months and 12 months storage at room temperatures. For microbiological inspection with abnormal cans were carried in to physiological test of isolated strain from egg albumen can the results were as follows; 1. Abnormal cans (swell, flipper and springer etc.) were found in all lots average 8.8 percentage and in each treatment lot T₁=14.4, T₂=8.8 and T₃=3.3 percentage. 2. Vacuumity of average all treatment lots was in 20.1 cmHg and in order T₂=25.0, T₃ =18.0, T₁=16.7 cmHg for each lots. 3. Abnormal cans were found in to preservility incubation trial 22.0, 6 months trial 20.0, 12 months trial 17.6 cmHg. 4. The interior inspection with abnormal cans were found out sour and H₂S gas flavor. 5. In poached egg yolk canning, lot T₂ remained yellow viscous jelly. 6. Colonies of micro-organisms were developed at room temperature trial treatment T₁ lot and identified as proteus vulgaries, Escherichia freundii, cl. pectinovorum and clostridium tertium. 7. More study on low .temperature pasteurization and thermostabilization is felt necessary.

계란의 통조림 가공이용에 관한 그 보존성과 미생물학적 연구 제1보 Poached Egg Albumen Canning 제조시험

한석현 ( S . H . Han ) 한국축산학회 1973 한국축산학회지 Vol.15 No.2

Poached egg albumen canning process was carried in to study on the preservility, vacuumity, development of micro-organisms and function test. For poached egg albumen canning five different treatments were used; egg abumen only (T₁), egg albumen+ascorbic acid (T₂) , egg albumen+solbic acid (T₃), egg albumen+AF-2 (T4₄, egg albumen+gelatin+AF-2 (T_5). For each lots 90 polyvinyl butyl resine coated portable cans were used to can them. Treated eggs were filled with 8mm head space at 62℃ and canned immediately after the 15 minutes air exhausting and cooled after the pasteurization at 72-75℃ for 10 minutes. Preservility of each lots was carried out individually in 3 part trials; after 72 hours incubation at 37℃, 6 months and 12 months storage at room temperatures. For microbiological inspection with abnormal cans were examined in to physiological test of isolated strain from egg albumen can and results were as follows: 1. Abnormal cans (swell, flipper and springer etc.) were found in all lots average 6.0 percentage, and in each treatment lot T₁=14.4, T₂=6.6, T_5=4.4, T₃ and T₄=2.2, and in the preservation, incubation and room temp. 12 months trials=6.6, room temp. 6 months trials=4.7 percentage. 2. The interior inspection with abnormal cans was found out burnt and H₂S gas flavor in swell and flipper cans, and other flavor in springer cans. 3. In poached egg albumen canning, abnormal cans contained some black sports in serum and had black rings. 4. Vacuumity was detected in order T₂=20.4, T₃=19.9, T₄=19.5, T_5=18.9, T₁=18.9 cmHg. 5. Vacuumity among the different preservations were detected in order incubation trials 21.4, room temp. 6 months trial 19.3 and room temp. 12 months trial. 17.2 cmHg. 6. No colonies of micro-organism were developed except in T₁ lots. 7. Micro-organisms developed in T₁ lot and identified as Bacillus brevis. 8. More study on low temperature pasteurization and thermostabilization is felt necessary.

DNA 의 RFLP 방법을 이용한 한우육과 젖소육 ( 수입육 ) 구별방법 개발에 관한 연구 2 . Lysozyme 유전자좌에 있어서의 한우를 비롯한 육우의 restriction fragment length polymorphism

한석현(S . H . Han),박성현(S . H . Park),이정렬(J . L . Lee),김인정(I . J . Kim),김창규(C . K . Kim),이승배(S . B . Lee),권명상(M . S . Kwon),김종배(J . B . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

We investigated the restriction fragment length polymorphisms(RFLPs) of 31 Korean native cattles and l4 beef cattles of three breeds(each 4 charolais, 5 angus, 5 hereford) with lysozyme cDNA(pBL-1) probe and several restriction endonucleases and tried to find differences between Korean native cattles and other beef cattles. When genomic DNAs were digested with restriction endonucleases (EcoRI, BamHI, PstI) each enzyme revealed different restriction fragment length polymorphisms (RFLPs). EcoRI digestion showed individual differences while other restriction enzyme digestions did not showed significant differences. When the genomic DNA were digested with EcoRI, two types of RFLPs were identified. One was single major hand pattern(A type) of 0.9kb and the other was double major band type(B type) of 0.9kb and 0.8kb. The type frequency of Korean native castles was different from that of other beef castles. Thirty of 31 Korean native castles were A type and only I was B type but 9 of 14 beef castles were A type and 5 were B type. When digested with BamHl, the gcnomic IJNAs revealed 9.0kb, 4.0kb and 0.8kb bands and digested with Pvu II 6.0kb, 4.0kb, 3.0kb and 1.5kb bands were identified.

계란의 통조림 가공이용에 관한 그 보존성과 미생물학적 연구 제3보 전란의 Poached Egg Canning 및 Custard Canning 제조시험

한석현 ( S . H . Han ) 한국축산학회 1973 한국축산학회지 Vol.15 No.3

Poached whole egg canning and custard canning process were carried out to study on the preservility, vacuumity, development of micro-organisms and function test. For poached whole egg canning and custard canning four different treatments were used; egg albumen+egg yolk+AF-2 lot (T₁), egg shell+egg shell membrance+egg albumen+egg yolk+AF-2 lot (T₂), milk+custard+AF-2 lot (T₃) and seasoning solution+custard+AF-2 lot(T₄). Treated eggs were filled with 8㎜ head space at 85.0°∼85.5℃ and canned immediately after 15 minutes air exhausting and cooled after the pasteurization at 85∼90℃ for 15 minutes. Preservility of each lots was carried out individually in 3 part trials; after 72 hours incubation at 37℃, 6months and 12months storage at room temperatures. For microbiological inspection with abnormal cans were carried out physiological test of isolated strain from whole egg and custard cans and the results were as follows: 1. Abnormal cans were found in all lots average 4.7 percentage, and each treatment lot T₂=7.7, T₁=5.5, T₃=3.3 and T₄=2.2 and in the preservility, incubation trial 6.6, room temp. 12months 5.0 and 6months trial 2.5 percentage. 2. Vacuumitys were detected in order T₁=26.3, T₃=26.0, T₄=24.3, T₂=23.3 cmHg and in the preservilitys, incubation trial 27.2, room temp. 6months 25.0 and 12months trial 22.7 cmHg. 3. In poached whole egg canning lot T₂ showed yellow grey and lot T₃ was thin good gelation. 4. No colonies of microorganisms were developed every treatment lots. 5. Number of abnormal can in this treatment trials have a lowly tend to tendency but another cause of abnormal can was over-filling. 6. Some improvement in can coating and can making is essential.

소형 카메라를 위한 전기습윤 기반의 유체 가림막

한석현(S. H. Han),이대영(D. Lee),이정민(J. Lee),정상국(S. K. Chung) 한국가시화정보학회 2021 한국가시화정보학회 학술발표대회 논문집 Vol.2021 No.11

DNA 의 RFLP 방법을 이용한 한우육과 젖소육 ( 수입육 ) 구별방법 개발에 관한 연구 1 . Restriction fragment length polymorphisms ( RFLPs ) 에 관한 기초 연구

한석현(S . H . Han),임영선(Y . S . Lim),김창규(C . K . Kim),이승배(S . B . Lee),권명상(M . S . Kwon),김종배(J . B . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

This study was carried out to investigate the cleavage patterns of DQα class II MHC gene and uPA (urokinase type plasminogen activator) gene by southern blot analysis using human cDNA probe for DQα and uPA. From Sml of blood samples, 30∼45 ㎍ of genomic DNAs were prepared. The Abs_(260)/Abs_(280) ratios of each sample were 1.98 ∼2.08. The hybridization of uPA probe to rat genomic DNA digested with EcoR I exhibited 3.3kb and 1.25kb fragment. The hybridization of uPA probe to rabbit and bovine I genomic DNA exhibited 4.2kb and 1.25kb EcoR I fragment. But the bovine 2 genomic DNA showed only 5.45 EcoR I fragment. Southern hybridization of human uPA probe to genomic DNA of various species such as rat, rabbit and bovine digested with EcoR I revealed differences in RFLP pattern among species. Hybridization of DQα class II gene of bovine major histrocompatibility complex(MHC) to genomic DNA digested with BamH I showed the 3 major bands (7kb, 4kb, 0.96kb) and 1 minor band(2.7kb). The RFLP pattecn of bovines DQα gene was identical within species.

계란의 통조림 가공이용에 관한 그 보존성과 미생물학적 연구 제4보 Egg yolk 첨가 yoghurt 제법에 관한 연구

한석현 ( S . H . Han ) 한국축산학회 1973 한국축산학회지 Vol.15 No.3

These experiments were carried out to study on egg yolk yoghurt processing. As a supplementary test, eggyolk was added to 15% skim milk; 0, 1, 2, 3, 4, 6, 10%, respectively to determine the acidity development. L-bulgaricus(66) and Lactobacillus acidophilus (63) were used as starter bacteria and acidity development after 24hr`s incubation at 40℃. 1. Egg yolk blank-1.3% Egg yolk 3% lot-2.4% 2. Egg yolk 1%, 2%, 4%, lots-similar to egg yolk blank Egg yolk 6% lot-0.8% Egg yolk 10% lot-curd 3. Coagulation took place after 8-9 hours incubation depending on the gravity of yolks. Higher gravity needed longer hours to coagurate. 4. Egg yolk 6% lot showed strong yellow curds and very much serum.

산란계분의 사료적 이용에 관한 연구 ; 제1보 Broiler 생산의 효과

강희신 ( H S Kang ),한석현 ( S H Han ) 한국축산학회 1967 한국축산학회지 Vol.9 No.1

These feeding experiments were conducted to acertain the effect of treated droppings of laying hen on the growth of chicken and performed with the day old male chicks of white leghorn at the dept. of Livestock, Chinju Agricultural College for 8 weeks from May 7, to July I, 1967. Leg banded 162 birds were allotted in 6 lots equivalently and allowed to have feeds from the self feeder and were kept in the same battery. The results obtained are summarized as follows; 1) According to the Kramers significant range test by the growth for 8 weeks, there were not observed statistically significant: difference at 1% level (P$lt;.01) between T4 lot(that has been fed the feeds which the 5% of Barley were substituted by the dried droppings and added .02% of KoJi Mold) and the other T1, T2, T5 lots, between T1 lot and the other T5, T5 Lets, between T2 lot and the other T5, T3 lots, between T5 lot and T3 lot and between T3 lot and Control lot. And the same way, there were not observed statistically significant difference at 5% level (P$lt;.05) between T2 lot and T5 lot. 2) Comparing the feed utilities for 8 weeks on the average feed consumption required per gram of gain weights were shown as following; 3.19 in T2 lot, 3.26 in T4 lot, 3.27 in T5 lot, 3.29 in T1 lot, 3.92 in T3 lot, 3.93 in Control lot. 3) Following indicates the mortality on these trials; 0%in T5 lot, 3.7% in T2, T4 lots, 7.4% in CI, TI and T3 lots. 4) Assuming on the above experimental results, it seems for the koji mold fermented material from the droppings of laying hen`s to improve the growth of chicken effectively. For T2 and T4 lots had shown good results on the growth rate, feed consumption and mortality than the other treatment lots.

Enzyme - Linked Immunosorbent Assay ( ELISA ) 법을 이용한 우유단백질의 열변성도 측정에 관한 연구

이승배(S . B . Lee),허경택(K . T . Huh),김창규(C . K . Kim),김종배(J . B . Kim),한석현(S . H . Han) 한국축산학회 1992 한국축산학회지 Vol.34 No.5

An enzyme-linked immunosorbent assay(ELISA) was developed to determine the extent of β-lactoglobulin (β-Lg) denaturation in heat treated milk. Polyclonal antibody was produced from the rabbit immunized with the β-Lg as an immunogen and was purified by the protein A affinity column. The antibody titer was determined above 1.28 × 10^5 in indirect ELISA. From the standard curve of indirect competitive ELISA for β-Lg. the sensitivitiy was found 90ng/㎖. Coefficient variations of intra- & inter-assay were 4.5-12% and 5.7-9.5%, respectively. When the ELISA of β-Lg were plotted against dilution of whey protein and skim milk, dilution assay curves could be made up to 40,000 times dilution of sample. When standard β-Lg was heated at 100℃ for longer time(5min. 15min & 30min). antibody-antigen reaction was decreased and the extent of heat-denatured β-Lg was reflected the difference of interval in dilution assay curve. When the whey protein and skim milk were heated respectively for various time(5min. l5min & 30min) at 100℃ the patterns of dilution assay curve were obviously displaced as compared with those of the whey protein and skim milk unheated and according to heating times, also made difference between dilution assay curves. When the skim milk was heated at various temperatures (65℃, 75℃ & 85℃) for 30min, according to higher temperature the patterns of dilution assay curve were showed apparent discrepancy against those of unheated skim milk.