고온가열처리에 의한 바다방석고둥 ( Omphalius pfeifferi capenteri ) 의 식품성분 변화

하진환(Jin Hwan Ha),송대진(Dae Jin Song),김풍호(Poong Ho Kim),허민수(Min Soo Heu),조문래(Moon Lae Cho),심효도(Hyo Do Sim),김혜숙(Hey Suk Kim),김진수(Jin Soo Kim) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.2

바다방석고둥을 원료로 한 신제품 개발에 관한 일련의 기초 연구로 저장성 부여를 위하여 시도하는 고온가열처리 조건 (F_0 5분, F_0 10분, F_0 15분 및 F_0 20분)에 따른 바다방석고둥의 성분변화에 대하여 살펴보았다. 바다방석고둥 통조림은 살균을 5분 이상 처리하는 경우 저장 중 팽창관이 발생하지 않았고, 또한 생균수가 검출되지 않아 저장성이 있었다. 고온가열처리 정도가 증가할수록 바다방석고둥의 일반성분 중 수분함량은 감소하였고, 조단백질 함량은 증가하였으며, 조지방 및 조회분 함량은 거의 변화가 없었다. 또한 바다방석 통조림은 고온가열처리 정도가 증가할수록 이취에 관여하는 휘발성염기질소 함량, pH와 색조에 관여하는 갈변도는 증가하였고, 영양에 관여하는 구성아미노산, 무기질과 맛에 관여하는 유리아미노산, TMAO, total creatinine 및 수율 둥은 감소하였다. 이들을 색조, 조직감 및 맛에 대하여 관능검사한 결과 자숙 처리한 시료에 비하여 모든 항목에서 F_0 10분까지는 차이가 없었으나, 그 이상 가열처리한 경우 품질이 저하하였다고 인지되었다. 이상의 결과로 미루어 보아 바다방석고둥을 고온가열처리하여 신제품을 개발하고자 하는 경우 F_0 값이 10분 이상이면 바람직하지 않은 것으로 판단되었다. The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter× height, 74.1 ㎜ × 50.7 ㎜) were heated at 115℃ up to F_0 values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37℃ and 55℃, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115℃ with F_0 value of 5 min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of F_0 value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino add, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing. In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at F_0 value of 10 min and below. But, in the canned meats heated at F_0 value of over 15 min, its sensory scores decreased with the increase of F_0 value. From these results, the reasonable F_0 value for preparation of the heat-treated top shell meats was in the range of 5∼10 min.

Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product

김남희,구재명,이민석,Kim, Nam Hee,Koo, Jae Myung,Rhee, Min Suk Korean Society of Food Science and Technology 2015 한국식품과학회지 Vol.47 No.5

This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and $65^{\circ}C$. The D value for B. cereus at $55^{\circ}C$ was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At $60-65^{\circ}C$, the order was L. monocytogenes ($D_{60-65^{\circ}C}=3.4-0.9min$), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and $7.7^{\circ}C$, respectively. The Korean national standard for retort food products was achieved by thermal processing at $124{\pm}2^{\circ}C$ for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.

농촌병원과 도시 종합병원 외래환자의 수진행동에 관한 비교연구

민현옥,이종숙 中央醫學社 1993 中央醫學 Vol.58 No.11

In order to know the sick role behavior of outpatients who visiting the Hospitals in City and Rural, this questionnaire survey was conducted from Dec, 1990 to Feb, 1991 in the five selected hospitals; 3 general hospitals in Taejeon City al d 2 general hospitals in Chungnam provincial for 876 outpatients. The major findings of this survey were as follows: 1. A total of 49.3 % of the study population were male and female were 50.7 % and average age were 40.14 years old. 2. The average time spent on diagnosis and treatment in hospitals was 138.6 minutes, the spent times were longer in hospitals in city than one in Rural area. 3. The average time spent on diagnosis and treatments by departments was 168.7 min. in internal medicine, 136.1 min. in orthopedic surgery, 104.4 min. in obstetrics and gynecology, 86.8 min. in general surgery, 81.4 min. in pediatrics. 4. The previous medical facility from which patients were transport were 37.2 % in clinic, 16.4 % in hospital, 4.2 % in health center and subcenter and 38.8 % in no transfarted medical facility. 5. The Routes of hospital choice were 30.9 % in patients' own first choice, 35.8 in transferred from other facility on patients' own decision, 26.5 % in recommended by other medical facility. 6. The reasons of hospital choice were 32.1 % in previous experience and familiarity, 26.6 % in bad treatments in previous hospitals, 28.0 % in good facility and equipment. 7. The dissatisfaction against currently treating hospital were 58.9 % in long waiting time, 16.4 % in insufficient explanation of disease, 16.5 % in unkindness, 13.4 % in diagnosis time is too short, 26.6 % in no dissatisfaction. 8. The attitude on medical care delivery system were 34.8 % in acceptable, 23.4 % in not acceptable, 36.5 % in don't know.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Young Min Choi,Sang Hoon Lee,Jee Hwan Choe,Kyoung Heon Kim,Min Suk Rhee,Byoung Chul Kim 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa CO2 at 31.1oC for 10 min. The SC-CO2 treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-CO2 treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-CO2 treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-CO2 applied at 15.2 MPa and 31.1oC for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-CO2 treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

흡연이 Gastric Emptying Time에 미치는 영향

조민구(Min Koo Cho),정순영(Sun Young chung),김소연(So Yon Kim),문희승(Mun Hee Seung),김진석(Jin Suk Kim),이석호(Suk Ho Lee),이권전(Gwon Jun Lee) 대한소화기학회 1990 대한소화기학회지 Vol.22 No.2

The effect of cigarette smoking on gastric emptying was examined in 25 healthy volunteers by means of Tc-sulfur colloid labeled-solid meal. The volunteers underwent GET measurement two times: before smoking and after smoking two cigarettes. Before smoking, the each average of GET T25% T50%, T75%, was 18 +- 5.2, 40 +- 6.7, 90 +- 18.4 min and after cigarette smoking the each average of GET T25%, T50%, 75% was 30 +- 8.3, 64 +- 12.6, 114 +- 7.0 min. We concluded that cigarette smoking significantly delayed gastric emptying of a solid meal (p< 0.05).

Feasibility of Calibrating Smartphone to Access Physical Activity

이정민(Jung Min Lee),김영원(Young Won Kim),권이석(Yi Suk Kwon),Timothy R. Derrick,Gregory J. Welk 한국체육측정평가학회 2015 한국체육측정평가학회지 Vol.17 No.3

대부분의 신체활동측정을 위해 연구들은 가속도계를 이용하여 측정되어져 왔다. 하지만, 스마트폰이 대중화 되면서스마트폰에 내장된 가속도계를 이용하여 신체활동을 측정 할 수 있는 에플리케이션들이 빈도 높게 늘어나고 있다. 따라서 이 연구에서는 스마트폰에 내장되어 있는 가속도계를 이용하여 에너지 소비량을 구하는 공식을 만들고 그 공식을 현재 연구중심으로 많이 사용되는 가속계와 비교하고 교차분석을 통하여 정확성과 실용성을 검증하는 것이다. 이러한 목적을 달성하기 위하여 건강한 성인 44명을 편의추출 하여 가속계와 스마트폰을 착용시켜 69분 동안 다양한 일상생활 활동을 시켰으며 신체활동 측정의 준거검사인 간접열량계(Oxycon Mobile)가 사용되었다. 회귀분석을 통하여 만들어진 연산은 교차 타탕도 분석을 통하여 정확도를 검증하였고 검사도구의 정확성은 절대오차율(%)을 계산하고 검사도구간 상관계수 (r), Bland-Altman plot 과 equivalence testing 사용하여 검증하였다. 연구결과에 의하면 스마트폰을 통해 얻어진 절대오차율은 (42.4%)를 보였고 Freedson`s 기준치와 비교했을 때는 (38.2%)를 보였다. 그러나 스마트폰을 통해 만들어진 연산은 걷기 와 달리기의 에너지 소비량은 측정하는데 유의하다는 결과가 나왔다. 추후, 스마트폰만을 이용한 신체활동 측정이 다양하게 필요하고 그 정확성을 검증하는 연구들도 필수적으로 요구된다. The purpose of the study was to develop algorithms to predict energy expenditure (EE) and to evaluate their utility compared to existing accelerometer technology. Forty-four participants wore an Actigraph GT3X (AG3X) and the Samsung Galaxy S2 Smartphone (SP) over a 69 min period. Oxygen consumption (VO<sub>2</sub>) was simultaneously measured by a portable indirect calorimetry system. EE prediction equations for the SP were developed from the walking and running activities using standard regression methods. The equation was then cross-validated on a separate holdout sample (n=22) using equivalence testing to evaluate accuracy. The overall mean absolute percentage errors were large for both the SP algorithm (42.4%) and the Freedson`s AG3X algorithm (38.2%). However, the estimated METs from the SP was statistically equivalent to the measured METs for the two activities used in calibration: walking (90% CI: 2.85, 3.50 kcal·min-1) and running (90% CI: 7.64, 8.25 kcal·min-1). Other activities were not accurately assessed with the SP but none of the estimates from the AG3X met the statistical criteria for equivalency. The study demonstrates that data from SP can be easily calibrated to estimate EE and that accuracy is comparable to the common research-grade monitors.

염전법이 병행된 침자극 및 전침자극이 진통효과에 미치는 영향

朴東錫,閔炳一,盧植,金志勳 WHO COLLABORATING CENTRE FOR TRADITIONAL MEDICINE 1998 東西醫學硏究所 論文集 Vol.1998 No.-

Twirling the needle (TN) is one of several needling methods frequently used for acupuncture in the oriental medicine. The present study was conducted to see if TN enhanced the antinociceptive effect produced by plainor electroacupuncture in the rat tail flick test. Rats (Sprague-Dawley, 200~300g) lightly anesthetized with thiopental sodium (40mg/kg, i.p.) were used in the tail-flick test. The basal reaction time for tail-flick was 2 sec. For "plain" acupuncture (PA), a needle was inserted for 20 min into a Chock-samni(ST36) acupuncture point which (is located at the anterior tibial muscle and about 10mm below the knee joint). For electroacupuncture (EA), train-pulses (3Hz, 0.3ms pulse width, 0.2!0.3mA) were applied to the inserted needle for the period of insertion. For combining TN with either PA or EA, TN was performed during the each acupuncture period. Two methods for TN were used; twirling 3 times for 1 second persisted for 1 min in every 5 mins (long-duration and long-interval; LDLI)and twirling 3 times for 1 second persisted for 10 sec in every 1 min (short-duration and short-interval; SDSI). PA and EA produced an increase in tail flick latency (TFL); peak increases were 21.3??5.1% and 42.1??17.3% of the pre-acupunture control, respectively, and occurred immediately after cessation of 20 min-acupuncture. Performing TN combined with PA increased TFL more than PA itself by showing a greater peak increase in TFL when performed with a SDSI-TN than with a LDLI-TN (60.6??12.5% and 42.7??22.7% of the pre-acupuncture control, respectively). Performing TN combined with EA also increased TFL more than EA itself and a greater peak increase in TFL was observed with a SDSI-TN as compared to a LDLI-TN (77.5??13.8% and 67.3??14.0% of the pre-acupuncture control, respectively). These results indicate that TN enhances both PA-and EA-produced antinociception where an enhanced antinociception than a LDLI-TN. It is suggested that performing a SDSI-TN combined with EA seems to be one of the most effective ways to produce analgesia.

전해수 생성온도에 따른 그람양성균과 그람음성균의 살균 효과

이정민(Jeong Min Lee),정현정(Hyun-Jung Chung),방우석(Woo Suk Bang) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.8

본 연구에서는 다양한 온도의 물로 제조한 전해수를 이용하여 그람양성균과 그람음성균에 대한 살균력을 확인하였다. 전해수의 물성은 물의 온도가 높아질수록 pH와 유효 잔류염소 농도 값이 높아졌으나, 산화환원전위 값은 감소하였다. 4, 22, 40°C의 물을 이용하여 생성한 전해수에 Escherichia coli O157:H7을 15분 동안 처리하였을 때 각각 1.18, 4.47, 5.46 log CFU/mL 감소하였으며, Staphylococcus aureus는 각각 0.72, 4.90, 5.54 log CFU/mL 감소하였다. 이를 통해 전해수를 생성하는 물의 온도가 증가할수록 살균 효과가 높아지는 것을 알 수 있다. 4, 40°C의 물을 이용하여 생성한 전해수에 균주를 처리한 경우, Listeria monocytogenes의 D 값(일정한 온도에서 90 %의 미생물이 사멸하는 데 걸리는 시간)이 각각 6.60, 1.57분으로 나타나 가장 낮았으며, 22°C 전해수에서는 Salmonella Enteritidis의 D 값이 2.92분으로 가장 낮은 값을 나타내었다. 그람양성균과 그람음성균을 비교하였을 때 모든 온도에서 D 값에 대한 유의적인 차이는 나타나지 않았다(P>0.05). 본 연구 결과는 전해수를 제조할 경우 높은 온도의 물을 이용하여 제조하는 것이 미생물 살균 효과가 높다는 것을 보여주고 있다. 따라서 전해수를 생성할 때 물의 온도를 고려하여 높은 살균력을 나타내는 전해수를 생성할 수 있으며, 이는 물의 온도 외에도 물의 경도나 물의 종류 등을 고려하여 최적의 살균 전해수를 제조함으로써 식품산업에 적용하기 위한 자료로 활용될 것으로 기대된다. Electrolyzed activated water (EAW) has been reported to exhibit strong bactericidal effects on foodborne microorganisms. However, the disinfection efficacy of EAW is affected by factors such as water source and hardness. This study investigated bactericidal effects of EAW against three gram-positive (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and three gram-negative (Cronobacter sakazakii, Escherichia coli O157:H7, and Salmonella Enteritidis) foodborne pathogens. Six strains were treated with EAW prepared at different water temperatures (4, 22, and 40°C) for 15 min, and D-values were generated. The results show that the lowest D-values for Lis. monocytogenes by EAW produced at 4°C and 40°C were 6.60 and 1.57 min, respectively. The lowest D-value for Sal. Enteritidis by EAW produced at 22°C was 2.92 min. D-values of all strains treated by EAW produced at 40°C decreased significantly compared to those treated by EAW produced at 4°C (P<0.05). These results demonstrate that applying EAW produced at warm temperature is more effective for reducing foodborne pathogens for food safety.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Choi, Young Min,Lee, Sang Hoon,Choe, Jee Hwan,Kim, Kyoung Heon,Rhee, Min Suk,Kim, Byoung Chul Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

성인에서 기관내삽관을 위한 Pipecuronium 일회 정주 적정 용량

최영석,윤석민,임상호,이미경,박영철,류태간 대한마취과학회 1997 Korean Journal of Anesthesiology Vol.33 No.3

Background : Studies in animals suggest that pipecuronium dose not induce hemodynamic chan-ges related to histamine release or to an effect on the autonomic nervous system. Therefore the effects of bolus administration of large doses of pipecuronium, up to 0.20 mg/kg, on the intubation condition, onset and duration of neuromuscular blockade, heart rate and blood pressure were studied during fentanyl- nitrous oxide anesthesia. Method : Forty adults were randomly assigned to receive a bolus injection of either 0.05, 0.10, 0.15, 0.20 mg/kg of pipecuronium. Neuromuscular blockade was measured using mechanomyographic activity of the adductor pollicis muscle after supramaximal stimulation of the ulnar nerve. Four subgroups of 10 patients received pipecuronium doses of 0.05, 0.10, 0.15 and 0.20 mg/kg, respectively, as an intubating dose. Results : The times of onset and clinical duration(mean sem) after each dose were as follows: 0.05 mg/kg, 2.98 0.42 and 41.5 2.42 min; 0.10 mg/kg, 1.54 0.06 and 82.9 7.48 min; 0.15 mg/kg, 1.41 0.14 and 124.8 13.1 min; 0.20 mg/kg, 1.12 0.05 and 187.1 12.8 min. The intubation condition, time of onset and duration after doses of 0.05 mg/kg were significantly different from values after the higer doses. The duration was increased with dose-increments. No dose-related changes in heart rate or blood pressure were observed. Conclusion : The authors conclude that dose of 0.10 mg/kg and over has good intubation condition clinically and large bolus dose of pipecuronium can be safely used with a significantly prolonged duration of action without hemodynamic change. (Korean J Anesthesiol 1997; 33: 453∼457)