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      • 생강의 성분이 흰쥐의 혈청성분에 미치는 영향

        김송전 명지대학교 자연과학연구소 1995 자연과학논문집 Vol.12 No.-

        향신료와 한약제로 널리 이용되는 국내산 생강의 일반성분과 지방산 및 아미노산의 조성을알아보기 위해서 GLC 와 amino acid analizer를 이용하여 분석한 결과 일반성분에서는 탄수화물이 13.89%로 가장 많았고, 지방산 중에는 capric acid가 45.66%로 가장 많았으며, 아미노산 중에서는 aspartic acid가 가장 많았다. 또한 생강 성분을 첨가한 식이가 흰쥐의 혈청 지질과 당질 성분에 미치는 영향을 알아보기 위하여 생강 첨가 식이를 제조하여 흰쥐에게 9주간 경구투여한 결과 고지혈증과 고혈당증을 예방할 수 있는 식품인 것으로 생각되었다. To study constituents of ginger effecting serum lipids of rat the auther analized the general constituents, fatty acids and amino acids of ginger root, and tested serum components of rats that fed ginger supplementary diets. The results of this experiment were summarized as follows. The result of this experiment were summarized as follows. 1. The moisture content of ginger was 82.02%, crude protein 2.66%, crude oil 0.85%, suger 12.61%, non fibrous 1.28%, and the crude 0.58%. 2. The contents of fatty acid were as follows, and the most fatty acid was capric acid. Capric acid 45.66% Lauric acid 10.35% Myristic acid 16.74% Palmitic acide 5.94% Stearic acide 1.225 Oleic acide 4.41% Linoleic acide 12.63% Lindo acide 3.05% 3. The contents of amino acide were as follows, and the most essential amino acide was phenylanine and leucine. Asparic acid 19.91% Serine 8.15% Glutamic acide 12.75% Glycine 10.56% Alanine 3.54% Phenylalanine 7.29% Valine 5.43% Tyrosine 1.14% Arginine 5.43% Proline 0.78% Methionine 3.59% Histidine 1.28% Cysteine 2.61% Isoleucine 3.13% Threonine 5.44% Leucine 7.23% Lysine 2.59% 4. Some constituent of the ginger increased serum HDL-cholesterol level of rat, and decreased serum glucose level and cholinesterase activity in rat. According as this results, the author thinks that ginger root contained plenty of capric acide and HDL-cholesterol can prevent hyperlipidemid and hyperglycemia. Aspartic and 19.91% Serin

      • 바퀴(Blattella germanica Linnaeus) 驅除를 爲한 毒劑 (Stomach Poison)로서의 硼酸의 效果

        金松田 서울大學校 保健大學院 1972 公衆保健雜誌 Vol.9 No.1

        The author carried out a study on the effectiveness of the boric acid as a stomach poison for German cockroach control from July to September 1971. In this test, poison baits and insects tested were as follows: Poison baits: These were composed of: a. 1g powdered boric acid and 9g sugar (1:9 poison bait) b. 2g powdered boric acid and 8g sugar (2:8 poison bait) c. 4g powdered boric acid and 6g sugar (4:6 poison bait) d. 5g powdered boric acid and 5g sugar (5:5 poison bait) e. 10g powdered boric acid and 0g sugar (10:0 poison bait) Insects: The tested insects were composed of 360 female adult German cockroach collected at the kitchens of restaurants and households in Seoul. The test was performed by the feeding method under conditions of 20℃ and 80% relative humidity, and observed for 72 hours. The results were as follows: 1. The comparative mortalities were: a. 44.3% by 1:9 poison bait b. 79.4% by 2:8 poison bait c. 96.7% by 4:6 poison bait d. 88.3% by 5:5 poison bait e. 91.1% by 10:0 poison bait. And then the most effective poison bait was 4:6 poison bait. 2. The most time-mortalities were: a. 23.3% by 5:5 poison bait from 0 to 24 hours b. 55.1% by 4:6 poison bait from 24 to 48 hours c. 21.9% by 2:8 poison bait from 48 to 72 hours. And then the most effective time was from 24 to 48 hours.

      • KCI등재후보

        마늘 ( Allium sativum ) 의 프로스타글란딘과 에탄올 추출물이 흰쥐의 혈청 성분에 미치는 영향

        김송전,이인실 한국유화학회 1992 한국응용과학기술학회지 Vol.9 No.2

        This study was separated and identified prostaglandin from garlic by TLC, HPLC, and Gc-Mass. In this experiment aimed at researching the effects of garlic on body weight, and serum lipid, protein and glucose in male rats. The male rats applied in this work were 42 of Sprague-Dawley strain. In addition to basal diet, the worker administrated 4 groups of the experimental rats solutions which were 0.2 and 0.4ml of raw garlic juice, and of etanol garlic extract with together 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. Separated and identified of Prostaglandin from garlic. 2. The growth rate of body weight and food efficiency ratio(FER) appeared to be more increased in the experimental groups administrated ethanol garlic extract than raw garlic juice. 3. The content of serum total cholesterol appeared to be decreased in the experimental group administrated 0.4ml of ethanol garlic extract. 4. The level of serum HDL-cholesterol had a tendency to be more increased in all the experimental groups administrated garlic than control group. 5. The level of serum glucose appeared to be decreased in all the experimental groups administrated garlic, particularly ethanol garlic extract.

      • KCI등재후보
      • KCI등재후보
      • 동아(Benicasa hispida)첨가 식이가 비만을 유도한 흰쥐의 혈청성분에 미치는 영향

        이승훈,김송전 명지대학교 자연과학연구소 1998 자연과학논문집 Vol.17 No.-

        본 실험은 최근 생활수준의 향상과 이에 따른 식생활, 생활방식의 변화로 인해 심각한 사회문제로 대둑되고 있는 비만증과 여러 가지 합병증의 식이를 통한 개선과 치료를 목적으로, 한방 및 민간요법에서 비만방지 효과가 있다고 알려진 국내에서 생산되는 생약재, 특히 동아의 비만증 억제 기능성의 탐색을 하기 위해 행해졌다. Sprague-Dawley계 웅성 흰쥐에게 비만을 유발하기 위한 cafeteria diet를 급여하면서 17종의생약재의 열수추출물을 흰쥐 체중 100g당 0.4ml씩 각각의 군에 하루 2회씩 6주간 경구 투여한 후, 쥐의 체중증가량, 에너지섭취량 및 fat pad의 무게를 측정하였고, 간의 중성지질 함량, 혈당량 및 혈중 콜레스테롤 수치를 근거로 atherogenic index를 분석하였다. 그 중 가장 뛰어난 효과를 보인 동아의 수확시기별 비만억제 효과와 그 성분분석을 하여 다음과 같은 결론을 내렸다. 본 실험에 사용된 17종의 시료들의 배합으로 비만증 및 이와 관련된 여러 성인병의 예방과 치료에 도움이 될 수 있는 기능성 식품의 개발 가능성의 제시와 ,과거엔 상식해 왔으나 현재는 잊혀진 동아의 뛰어난 비만증억제 기능성의 재발견을 토대로 앞으로 동아의 건조,추출, 분획 및 절임 조건이 비만증 억제효과에 미치는 영향과 동아가 비만증을 억제 할 수 있는 것으로 생각된다. Obesity and it's various complication like diabetes melitus coronary heat disease, hepatitis, cholelithiasis, gout, nephritis were been serious social problem in these days. The purpose of this study was to investigate the anti-obesity function of wax gourd. The experiment using Sprague-Dawley male rats showed that seventeen kinds of food materials inhibited the increase of body weight gain, energy intake, fat pad weight, live triglyceride content, atherogenic index, and blood glucose concentration induced by cafeteria diet. Oral administration of wax gourd decreased the most body weight gain, energy intake, fat pad weight, and blood glucose concentration. Liver triglycerides content was the lowest in the group adiministered mulberry stem extract, and the group administered pine leaves showed the lowest atherogenic index. The combined administration of wax gourd, mulberry stern extract and pine leaves improved more the obesity and the related sympotms than the individual administrations. the above results show that the functional food for obesity and the related diseases of adult people can be developed by the conbination of the 17 food materials screened in this study.

      • 식물성 혼합유의 산화안정성에 미치는 영향

        박찬현,조후종,방현아,김송전 명지대학교 자연과학연구소 1999 자연과학논문집 Vol.18 No.-

        식물성 식용유의 자원이 부족한 현실에서 순수한 참기름만을 먹는 것보다 혼합유를 먹는것이 영양학적으로나 경제적으로 바람직하다. 그래서 우리 식생활에서 많이 사용되는 참기름과 들기름에 각각 낙화생유를 7:3으로 혼합한 혼합유를 만들어 이것들의 맛과 향 그리고 산화안정성에 미치는 영향을 검사한 결과 참기름에 땅콩기름을 혼합한 혼합유를 먹는 것이 영향학적으로나 경제적으로 바람직하다고 생각된다. This study was carried out to compare the antioxidative effects of the blended oils that mixed perilla oil with peanut oil and mixed sesame oil with peanut oil in a ratio of 7 to 3(w/w). The blended vegetable oils were stored during 80 days at 50℃ and were measured the acid value, period. The bvlended oil mixed sesam oil with peanut oil was the more antioxidative effects than the blended oil mixed perilla oil with peanut oil. Therefore we suggest that the blended oil mixed seam oil with peanut oil shall be used for our health and economical living.

      • 어육장의 지방산과 아미노산의 함량에 관한 연구

        조후종,김송전 명지대학교 자연과학연구소 1995 자연과학논문집 Vol.12 No.-

        메주, 쇠고기, 해물 등을 혼합하여 규합총서의 방법으로 만들어진 된장과 간장을 어육장이라 한다. 어육장의구성분을 조사하기 위하여 어육장의 일반성분과 지방산, 그리고 아미노산를 분석하였다. 그 결과 어육장의 간장과 된장에는 곡류의 섭취로 인해 보족되기 쉬운 함황 아미노산과 lysine 이 많이 함유되 있었고, 필수지방산도 많았다. Soy sauce and soybean paste made by GUH HAP CHUNG SEU method with MEJU supplemented beef and fishes were called O YUK CHANG. To study constituents of O YUK CHANG, the author analysed general ingredient, ftty acids, and amino acids of O YUK CHANG that stored for one year. The results of O YUK CHANG analysis were summarized as follows. 1.The crude protein contents of soy sauce and soybean paste were 4.1% and 12.2%, and tye crude fat contents were 0.02%and 9.7%. 2. The calcium contents of soy sauce and soybean paste were 35.6mg and 109.1mg, iron 0.6mg and 2.3mg, posphorus 41.3mg and 101.4mg, kalium 298.2mg and 185.3mg, and magnesium 153.6mg and 90.5mg. 3. The contents of essential fatty acids, linoleic acid in soy sauce and soybean paste were 36.9% and 43.6%, and linolenic acid 6.7% and 7.9%. 4.The contents of essential amino acids, valine in soy sauce and soybean paste were 5.21% and 6.84%, methionine 2.53% and 3.33%, histidine 3.39% and 2.53%, cysteine 1.41% and 2.06%, isoleucine 4.54% and 5.46%, threonine 5.34% and 4.48%, leucine 6.28% and 8.86%, lysine 11.09% and 7.16%. According as this resutls, the O YUK CHANG contains plenty of essential fatty acids and amino acids, especially sulfur containing amino acid and lysine that are apt to lack owing to ingest much cereals. I think, therfore O YUK CHANG will contribute to elevate nutrition value and delicious flavor.

      • 양파가 흰쥐의 혈청 성분에 미치는 영향

        이왕동,이인실,이용억,김송전 명지대학교 자연과학연구소 1990 자연과학논문집 Vol.8 No.-

        For the study of the effect of dietary onion on the serum lipid, protein and glucose of Sprague-Dawley rate, 48 male rate had been raised for 8 weeks. They were fed basal diet with 2.5% corn oil-soluble cholesterol in addition to raw onion juice, concentrated onion juice and onion ethanol extract respectively. At last day of experimental periods, the rats were fasted for 12 hours and then decapitated to collect blood. Lipid, protein and glouse of serum, food efficiency ratio(FER) and weight gain were measured. This results are summarized as follows. 1. The dietary onion increases the weight gain and FER of rat. 2. The dietary onion increases HDL-cholesterol level of serum in rat. 3. The dietary onion decreases the albumin/globulin ratio and glucose level and T-chol/PL ratio of serum in rat. Therefore I think that onion is available for diabetes and atherosclerosis.

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