난황유의 지방산 조성에 관한 연구

고무석,김종숙,최옥자,김용두 ( Moo Seok Koh,Jong Suk Kim,Ok Ja Choi,Yong Doo Kim ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

Egg yolk oil was obtained by roasting and pressing egg yolks of hen`s egg breeding on the open barn system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2:1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of egg yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

전남지역 학교급식의 위생관리 실태

고무석,정난희,이전옥 한국가정과학회 2004 한국가정과학회지 Vol.7 No.1

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%), and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%), and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular(11.1%), suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%), 60 and under(21.1%), 121-150(16.7%), and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks), and working stage(20.34/25 marks). The counting of meals articles in a pre-working stage(20.34/25 marks), temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05), state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(16.1%). Regular education included not executed(25.1%), 2~3 times a month(16.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(15.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(11.5%), and every six months(11.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material, and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(15.2%), question(14.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(14.6%), and lack of knowledge(11.1%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

톳이 에탄올투여에 의한 흰쥐의 간손상에 미치는 영향

고무석,추명희,차선숙,김충모,정순택,이명렬 한국식품과학회 1999 한국식품과학회 학술대회 Vol.1999 No.1

韓國産綠豆의 成熟中 脂肪酸含量變化에 關한 硏究

고무석(Mu Suk Ko),박복희(Bock Hee Park),이행재(Hang Jae Rhee) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3

韓國産 綠豆(Phaseolus aureus)의 成熟段階別 脂肪酸의 含量變化를 究明하기 위하여 開花後 10日, 15日, 20日, 25日, 30日의 5段階로 채취하여 分析한 結果를 要約하면 다음과 같다.<br/> (1) 粗脂肪의 含量은 成熟이 진행됨에 따라 增加하였다.<br/> (2) 綠豆의 成熟過程中 나타나는 脂肪酸은 myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid 및 linolenic acid 등이다.<br/> (3) myristic acid, palmitic acid는 成熟Ⅲ段階 이후에서는 거의 나타나지 않았다.<br/> (4) 總 脂肪酸中 linoleic acid 함량이 가장 많고 oleic acid, linolenic acid는 거의 비슷한 含量을 보였다.<br/> (5) 成熟過程中 飽和脂肪酸 對 不飽和脂肪酸은 16-19/81-84%의 比率로 含有되어 있음을 알 수 있었다. For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages- 10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows;<br/> The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.<br/> Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. <br/> The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.

중학생의 식생활 단원에 대한 인식과 활용도에 관한 연구

고무석, 정난희, 김은숙 한국가정과교육학회 2005 한국가정과교육학회 학술대회 Vol.2005 No.-

녹두 발아에 미치는 초음파 조사의 영향

고무석(Moo-seok Koh),이유방(Y.B. Lee) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2

녹두 발아에 미치는 초음파조사의 영향을 검토하기 위하여, 녹두발아전과 발아중에, 초음파를 각각 8분, 16분과 24분간 조사하여 녹두를 발아시키면서, 생장도 및 아미노산 함량을 측정한 결과 발아중 녹두의 생장도는 초음파 조사에 의하여 억제되었고, 발아 중에 초음파를 조사한 UTG Ⅱ에서 현저했으며, 초음파 조사시간이 길수록 억제되는 경향을 보였다. 무처리구 아미노산 함량은 발아됨에 따라 72사간까지 증가하였고, 그후에는 감소하였다. 부위별로는 자엽에서 감소하였으며 배축에서는 증가하였는데, 특히 Glu는 감소하고 Asp는 크게 증가하였다. 발아전 초음파를 조사한 UTG Ⅰ의 경우, 발아 24시간의 아미노산의 아미노산 함량은 초음파 조사시간이 길어짐에 따라 감소하였고, 발아 72시간에는 24분 초음파를 조사한 자엽의 아미노산 함량은 8분, 16분 조사했을 때보다 현저하게 높았으며, 발아 120시간에서는, 발아 72시간에 비하여 감소하였으며, 조사시간이 길수록 자엽에 대한 배축의 아미노산 함량 비율이 낮았다. 발아 중 초음파 조사한 UTC Ⅱ의 아미노산 함량은 무처리구보다는 낮고 UTC Ⅰ보다는 높았으며, 초음파 조사 시간이 길수록 아미노산 함량은 감소하였고, 자엽에서 배축으로의 아미노산 전이가 적었다. The experiment was carried out to examine on effect of ultrasonication on the growith of a mungbean while a mungbean is germinated and to measure amino acid content of a mungbean during its germination.<br/> Mungbean seeds soaked are divided into three groups; the first group was control group, untreated and naturally germinated. the second was ultrasonic treated group(UTG Ⅰ), irradiated by ultrasonication for 8, 16 and 24min respectively immediately after soaking. the third was ultrasonic treated group(UTG Ⅱ), irradiated by ultrasonication after 48hr germinating.<br/> The results were as foolows;<br/> Fresh weight, moisture, length of mungbean increased as its germination proceeds. while dry weight decreased. Ultrasonication tends to inhibit its germination of mungbean and results in the decrease in weight, length and moisture. Specially ultrasonication had a marked effect on UTG Ⅱ. The longer the time of ultrasonication was, the more was the growth inhibited.<br/> In the control groups, the content of amino acid increased until 72 hours, but after that, it decreased. of the amino acid determined, glutamic acid decreased marekedly in the cotyledons, While the opposite was the case with aspartic acid in the hypocotyls. Comparing with the control groups, UTG Ⅰ, the content of amino acid decreased. As the ultrasonic treaed time was incerased, the concentration of amino acid in hypocotyl cotyledon tended to decreased. UTG Ⅱ, the content of amino acid was lower than control groups, but higher than UTG Ⅰ, and the effects of ultrasonication were similar to UTG Ⅰ.

고역률 단조용 유도가열 전원장치를 위한 3상 3스위치 PWM 전류원 정류기

고무석(Moo-Seok Goh),최승수(Seung-Soo Choi),김인동(In-Dong Kim) 대한전기학회 2019 대한전기학회 학술대회 논문집 Vol.2019 No.4

톳 에탄올 추출물이 알코올을 투여한 흰쥐의 항산화효소활성에 미치는 영향

고무석(Moo-Seok Ko),신길만(Kil-Man Shin),이명렬(Myung-Yul Lee) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

톳 에탄올 추출물이 알코올을 투여한 흰쥐의 간조직 손상에 미치는 영향을 알아보기 위해 정상군, 알코올 투여군(35% ethanol, 10 mL/kg B.W./day), 알코올 및 톳 에탄올 추출물 200 mg/kg 및 400 mg/kg병합투여군의 4군으로 나누어 6주간 사육 후 체중 증가율, 식이효율, 혈청중 ALT 및 ALP활성, 간조직의 손상억제효과를 검토하기 위해 SOD, catalase, XO 및 GSH-Px효소 활성을 측정하고 지질과산화물인 TBARS와 GSH함량을 측정한 결과는 다음과 같다. 1) 체중증가율은 알코올 투여군이 정상군에 비하여 약 38%가 감소되었으나 알코올과 톳 에탄올 추출물(kg당 200 mg 및 400 mg)을 병합 투여하여 알코올에 의해 둔화된 체중증가율이 정상군에 근접하도록 회복되었으며, 식이효율은 알코올 투여군이 정상군에 비하여 약 50%가 감소되었으나 톳 에탄올 추출물과 알코올의 병합투여로 증가되었다. 2) 간 손상지표 중의 하나인 혈청 ALT 및 ALP활성의 경우, 알코올 투여로 정상군에 비하여 160%정도 유의적으로 증가되었으나, 알코올과 톳 에탄올 추출물의 병합 투여로 알코올 투여군에 비하여 각각 63% 및 47%가 감소되었다. 3) 톳 에탄올 추출물은 알코올에 의해 증가된 세포질내의 XO활성을 감소시키지 못했으나 SOD, catalase 및 GSH-Px활성은 알코올 투여군에 비하여 각 56%, 38% 및 28%가 감소되었다. 4) 알코올만을 투여한 군의 TBARS함량은 정상군에 비하여 약 129%이상 증가되었으나, 알코올과 톳 에탄올 추출물 병합 투여로 알코올만을 투여한 군에 비하여 각각 34%, 56%의 감소를 나타냈는데 특히 400 mg 투여가 더 많은 감소 효과를 보였다. 5) 알코올 투여로 간조직중의 GSH함량은 정상군에 비해 약 38%가 감소되었으나, 알코올과 톳 에탄올 추출물 병합 투여로 알코올 투여군에 비하여 각각 33% 및 66%가 증가되었다. 특히 400 mg 투여군의 경우 GSH함량 상승 효과가 우수하였다. This study was designed to investigate the effects of Hijikia fusiforme (Harvey) Okamura ethanol extract on the ethanol-induced hepatotoxicity of rat administered orally experimental diets for 6 weeks. Sprague-Dawley rats weighing about 100 g were divided into 4 groups; normal group (NOR), ethanol (35% ethanol 10 mL/kg b.w./ day) treated group (CON), ethanol and Hijikia fusiforme ethanol extract 200 mg/kg (HE1) and 400 mg/kg (HE2) concomitantly treated group, respectively. Each group was examined for the growth rate, feed efficiency ratio (FER), activities of antioxidative enzymes and contents of TBARS and glutathione. Hijikia fusiforme ethanol extract showed increasing effects of the growth rate by 43%, and FER was gradually increased by Hijikia fusiforme ethanol extract treatment, compared with ethanol treatment. Ethanol elevated the activities of superoxide dismutase, catalase and glutathione peroxidase of rat liver markedly as compared to normal group, but those activities were significantly decreased in Hijikia fusiforme ethanol extract treatment by 56%, 38% and 25%, respectively. Xanthine oxidase activity elevated by ethanol was not affected by Hijikia fusiforme ethanol extract. The content of TBARS increased by ethanol treatment was signigicantly decreased in HE2, and the glutathione content depleted by ethanol treatment was increased by Hijikia fusiforme ethanol extract administration adjacent to normal level. These results suggest that Hijikia fusiforme ethanol extract is believed to be a possible protective effect for the ethanol-induced hepatotoxicity of rat liver.

綠豆 發芽中 糖 含量의 變化

고무석(Moo Seok Ko),박복희(Bock Hee Park) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.3

The changes in total and reducing sugar in germinating mung bean seeds were examined The mung bean seeds were treated wi th ash (ash group), gibberellin (gibb group) and chlorocholine chloide (ccc group) ; one group was untreated and used as a control (none group). As germination Droceeds, the content of total sugar decreased while the opposite was the case in reducing sugar. The content of total sugar appears in the order of ash group > ccc group > none group > gibb group. The content of reducing sugar in ash group in the "highest followed by none group, gibb group and ccc group.

광주시내(光州市內) 초(初),중등학교(中等學校) 급수실태(給水實態)에 관(關)한 위생학적(衛生學的) 조사(調査) 연구(硏究)

고무석(Moo Suck Koh) 전남대학교 교육문제연구소 1976 교육연구 Vol.2 No.-