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RISS 인기검색어
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- 저자 : 강필구 ( Pil Gu Kang ) (검색결과 3 건)
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강필구,박동일,최원철,전종철,Kang, Pil-Gu,Park, Dong-Il,Choi, Won-Choul,Jeon, Jong-Choul 대한한방내과학회 2000 大韓韓方內科學會誌 Vol.21 No.4
Objective : In this study, the medicine herbs above were directly treated to cultured normal lung cells and lung carcinoma cells, and the effects were investigated to develope new cancer treatments with increased anti-cancer efficiency as well as decreased side-effects and to suggest more useful clinical therapies. Materials and Methods : In the experiment, WI-26 VA lung normal cell line and A-427 lung carcinoma cell line were cultured. To observe the morphological change of the treated cells, were subjected to Giemsa staining and observed under Reflected Fluorescence microscope. To examine whether cell death occurred, cells observed under Reflected Fluorescence microscope, To investigate the degree of cell death in the nucleus, cells were screened by Laser cytometry ACAS 570. Results : Samgibopye-tang(Shenqibufei-tang) stimulated not only the growth of the normal cells but also that of the carcinoma cells, Wikyeung-tang(Weijing-tang) induced morphological change such as cytoplasmic constriction in the normal cells and the carcinoma cells, but it did not show any strong inhibitory effect on the cell growth. Samso-eum(Shensu-yin) caused severe cell damage in both cell lines, Eunkyo San(Yinqiao-san) significantly damaged the nuclei and caused weak cytoplasmic constriction in both cell lines, Normal cells treated with Gilgyeung-tang(Jingeng-tang) did not show any significant morphological change while some Gilgyeung-tang(Jingeng-tang) treated carcinoma cells were observed to have a normal cell-like shape, interestingly, conclusions : As the results above, Samgibopye-tang(Shenqibufei-tang), Wikyeung-tang(Weijing-tang), and Gilgyeung-tang(Jingeng-tang) helped the growth of both cell lines, and especially Samgibopye-tang(Shenqibufei-tang) showed the best effect, However, Samso-eum(Shensuyin) and Eunkyo-san(Yinqiao-san) caused lethal damage in the normal cells and also showed strong toxicity in the carcinoma cells.
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김범철 ( Kim Beom Cheol ),강필구 ( Kang Pil Gu ) 한국하천호수학회 2003 생태와 환경 Vol.36 No.4
Aluminum coagulant was applied to two eutrophic lakes (Lake Sukchon, in Seoul, and a pond on the campus of Kangwon National University), to precipitate suspended particles and phosphate from the water column. Aluminum sulfate(alum) was used for seven treatments and polyaluminum chloride(PAC) was used for one treatment. The effect of treatment varied depending on the dose of aluminum coagulant. Particles and phoshate were completely precipitated from the water column with a does of 10.0㎎AI/I. Partial removal was observed at doses of 3.3 and 1.8㎎AI/I, but not at 0.45㎎AI/I. Therefore, coagulant should be applied at a does over the threshold in order to remove particles effectively, which seems to be between 1.8 and 10.0㎎AI/I. The length of treatment effect was determined by new inputs of nutrients and particles from external sources. Renewal of pond water by stream water pumping caused a return of turbid water in the campus pond. During treatment there was no sign of decreasing pH, or harmful effects on fish or mussels. Aliminum coagulant may be an economically feasible alternative for water quality improvement when the external control of pollutant sources is difficult. However, repeated application is required when there is a renewal of lake water or new input of nutrients.
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Streptococcus thermophilus와 Lactobacillus casei를 이용한 미강 첨가 발효유의 품질특성에 관한 연구
홍성문 ( Sung Moon Hong ),구민성 ( Min Seong Gu ),정의천 ( Eui Chun Chung ),강필구 ( Pil Gu Kang ),김철현 ( Cheol Hyun Kim ) 한국유가공기술과학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.1
본 실험은 쌀겨를 발효식품에 이용하고자 상업용 균주인Streptococcus thermophilus(ST-body1), Lactobacillus casei(LC-10)을 이용하여 발효유를 제조하고, 발효시간 경과에 따라 적정산도, 유산균수, 유기산 측정, 유리아미노산 측정, 관능검사를 측정하였다. ST-body1은 대조구와 처리구 모두발효 3시간째에 급격하게 산도가 증가하였다. 하지만 LC-10은 산도의 증가폭이 크지 않아 24시간 발효를 하여도 산도가 0.5%를 넘지 못하였다. 균주의 생균수는 대조군과 실험군 모두 배양 24시간 동안 뚜렷한 경향 없이 106~109 CFU/mL 사이로 존재하였다. 유기산 및 유리아미노산 측정 결과,ST-body1 생장 및 생육에는 glutamic acid가 LC-10 생장 및 생육에는 aspartic acid가 밀접한 관계를 보였으며, LC-10은 발효 시 methionine이 20~30시간 경에 감소하다가 증가하는 것으로 보아 methionine을 발효 시 이용하고, 재생산하는 것으로 추측된다. 관능검사 결과, 선호도는 ST-body1이 미강의 존재 유무에 관계없이 우수하였다. The present study was carried out to evaluate the preparation of the fermented milks with rice bran and to prove that the bacteria used are necessary for providing amino acids in this process. The rice bran on fermented milk with Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10). The fermentation limit was set until acidimetry score reaches 1. There are reports of titratable acidity, pH, viable cell count and amounts of organic acids affecting amino acid production about physical and chemical analysis measured using HPLC. Finally, sensory test was surveyed. In this study, the rate of acidification was higher in the fermented milk with rice bran than in the common fermented milk. In case of the number of cells was 1.0×108 CFU/mL in group. The lactic acid and citric acid content in yogurts prepared with rice bran using Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10) was higher than that in the control yogurt. Amino acids derived by rice bran were effected in fermentation for each bacteria``s necessary amino acid production, and it made bacteria growth larger. From the physical test of the fermented milk with rice bran, flavor, texture, sweetness, overall taste of the fermented milk of Streptococcus thermophilus (ST-body1) were found to be much better than those of the other groups. The results obtained for the fermented milk prepared with rice bran using Streptococcus thermophilus (ST-body1) are significant.
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