호르몬 검사를 통하여 관찰한 조기난소부전의 치험 1례

김해중 ( Hae Jung Kim ),조승희 ( Seung Hee Cho ),심계선 ( Gye Seon Shim ),조한백 ( Han Baek Cho ),최창민 ( Chang Min Choe ),서윤정 ( Yun Jung Seo ),김송백 ( Song Baek Kim ) 대한한방부인과학회 2011 大韓韓方婦人科學會誌 Vol.24 No.2

과일 종류에 따른 돼지고기 연육효과

김해인 ( Hae In Kim ),심예선 ( Ye Seon Shim ),이산하 ( San Ha Lee ),임소현 ( So Hyeon Lim ),최혜진 ( Hye Jin Choi ),김문주 ( Moon Ju Kim ) 전북대학교 농업과학기술연구소 2018 농업생명과학연구 Vol.49 No.1

In order to investigate the effect of proteolytic enzymes contained in fruits, ginger, pear, and kiwi were used to measure Warner Bratzler shear force, tensile strength and collagen content of the pork hind legs in a refrigerator at 4 ℃ for 45 hours. Pork had large differences in fat content in each region. Especially, pork hind legs have been classified as non-preferred meat because it is a low fat region and it is hard to make tender texture after cooking. Meat quality depends on texture, especially tenderness, and efforts have been made to soften meat and methods have been used to soften meat using proteolytic enzymes. Warner bratzler shear force values of all treatments were analyzed to be very tender and the shear force value of the control was also very low at 2.33 kg/0.5 inch2. The total collagen content was not significantly different between the control and experimental groups, but insoluble collagen was the lowest at 0.1318g/100g in the kiwi samples. The highest of soluble collagen was also 0.2378g / 100g in the kiwi samples, and there was no significant difference in the treatment group containing the control group. The current study indicated that Kiwi juice had the best tenderization effect on port meat.

남극 연안생태계에서 일차생산력의 계절변화

김해철,양성렬,배세진,심재형,Kim, Hae-Cheol,Yang, Sung-Ryull,Pae, Se-Jin,Shim, Jae-Hyung 한국해양학회 1998 바다 Vol.3 No.2

To understand the temporal variation of phytoplankton community in the Antarctic coastal ecosystem, physicochemical parameters, chlorophyll a, and primary productivity were measured as a component of the 7th KARP (Korea Antarctic Research Program) in 1994. Data were collected every month between February and December except four months (June-September) when the study area was frozen. Chlorophyll a concentrations ranged from negligible to 3.03 ${\mu}g/l$, averaging 0.63 ${\mu}g/l$. The primary productivity ranged 0.53-18.95 mg C/$m^3{\cdot}day$, and the depth-integrated primary productivity ranged 41.28-560.20 mg C/$m^3{\cdot}day$. A positive relationship was observed between the phytoplankton biomass and irradiance ($r^2$=0.29, p < 0.01). The degree of correlation between the primary productivity and irradiance ($r^2$=0.85, p < 0.001) was significantly higher than that between the phytoplankton biomass and irradiance. However, neither temperature nor inorganic nutrients seem to affect the temporal variation of primary productivity. 남극 내만 생태계에 서식하는 식물플랑크톤의 계절에 따른 분포 및 생리상태, 그리고 상호관계를 알아보기 위하여 아남극에 위치한 Maxwell 만과 Marian 소만에서 1994년 2월부터 1994년 12월까지 물리, 화학적 환경요인과 식물플랑크톤의 색소량, 일차생산력을 조사하였다. 조사시기 동안 관측한 chlorophyll a의 농도는 미검출 수준(not detected)~3.03 ${\mu}g/l$ (평균 0.63 ${\mu}g/l$)의 비교적 큰 변화를 보였고, 일차생산력은 0.53~18.95 mg C/$m^3{\cdot}day$를 기록하였으며, 수층적분한 식물플랑크톤의 일차생산력은 41.28~560.20 mg C/$m^3{\cdot}day$의 범위를 보였다. 식물플랑크톤의 생물량은 일사량과 양의 상관관계를 보였고($r^2$=0.29, p < 0.01), 일차생산력은 일사량과 매우 밀접한 관련이 있었으나($r^2$=0.85, P < 0.001), 온도와 영양염은 식물플랑크톤 군집을 조절하는데 기여하지 않았다.

주박을 이용한 저염 야콘 장아찌의 저장 중 품질특성

정희남(Hee Nam Jung),김해옥(Hae Ok Kim),심혜현(Hae Hyun Shim),정현숙(Hyun Sook Jung),최옥자(Ok Ja Choi) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.3

야콘의 침지액 소금물 농도와 주박의 소금 첨가량에 따라 제조한 주박 야콘 장아찌의 저장 중 품질특성을 분석한 결과는 다음과 같다. 야콘의 수분 함량은 81.08%, 조단백 함량은 0.77%, 조지방 함량은 0.14% 그리고 조회분 함량은 0.70%로 나타났다. 0%, 2%, 4% 소금물에 3시간 동안 침지한 야콘을 4%, 2%, 0% 소금을 섞은 주박과 각각 혼합하여 최종 염도를 일정하게 조절한 후 50일 동안 18± 2oC에서 측정한 야콘 장아찌의 염도의 경우 0% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장 10일 이후에는 큰 변화가 없었고, 2%와 4% 소금을 첨가한 주박에 저장한 야콘 장아찌는 저장기간이 길어질수록 증가하였으나, 저장 50일 동안 염도는 3% 이하로 나타났다. 반면에 50일 저장기간 동안 주박의 염도의 경우 0% 소금을 첨가한 주박은 저장기간 동안 큰 변화가 없었고, 4% 소금을 첨가한 주박은 저장기간이 길어질수록 염도가 감소하였다. 색도에서 L값은 저장기간이 길어질수록 감소하였고, a값은 저장 10일째에 가장 큰 폭으로 증가하였으며, b값은 저장기간이 길어질수록 증가하였다. 야콘 장아찌의 절단력은 저장기간이 길어질수록 증가하였다. 각각의 야콘 장아찌의 관능검사를 실시한 결과, 색에 대한 선호도는 저장기간이 길어질수록 증가하였고, 맛에 대한 선호도는 저장 30일째가 가장 높았으며, 향미에 대한 선호도는 저장기간이 길어질수록 주박 특유의 향으로 인하여 감소하였다. 물성에 대한 선호도는 저장기간이 길어질수록 높았고, 전체적인 선호도는 주박에 0% 소금을 첨가한 야콘 장아찌는 저장 초기에는 선호도가 높았으나 저장기간이 길어질수록 선호도가 낮아졌고, 2%와 4% 소금을 첨가한 야콘은 저장기간이 길어질수록 선호도가 높아졌다. The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at 18oC. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

국내 상수원수 및 정수에서 암모니아성질소 검출특성

윤제용(Je Yong Yoon),변석종(Seok Jong Byun),김해심(Hae Shim Kim),조순행(Soon Haing Cho) 한국물환경학회 2001 한국물환경학회지 Vol.17 No.4

Ammonia is sometimes considered as a indicator parameter for organic pollution in fresh water. The presence of ammonia in fresh water could be harmful to aqueous ecosystem, depending upon its concentration and pH. In addition, the reaction of ammonia with chlorine may produce organic chloramines causing taste and odor problems in treated water. We investigated the characteristics of ammonia concentration (NH₃-N) in raw water and treated water in Korea. The water quality data during 5 years (1994-1998) were collected from the Ministry of Environment. The number of ammonia data in raw water and treated water was 7,091 from 592 raw water monitoring sites, and 34,134 from 600 water treatment plants, respectively. Ammonia was detected in 37.6% out of 7,091 raw water monitoring data. 88.4 out of the ammonia detected samples were below 0.1 ㎎/L. The frequency of ammonia detection in both raw water and treated water has been gradually decreased for last five years. The number of data exceeding 0.5 ㎎/L was 283(3.6%) and many of these samples occurred in winter. It is attributed to the lack of nitrification of ammonia due to low temperature.

국내 정수장 정수 수질자료의 특성분석 ( 1994 년 - 1998 년까지 5 년간 자료를 중심으로 )

윤제용(Je Yong Yoon),조순행(Soon Haeng Cho),김해심(Hae Shim Kim) 한국물환경학회 2000 한국물환경학회지 Vol.16 No.4

Water quality data from water treatment plants in Korea during 1994-1998 were investigated to find out the characteristics of their non compliance. The number of plants surveyed were approximately 600 and the number of samples were over 30,000. Ten parameters of water quality selected in this study and their non compliance % (inside parenthesis) were as follows : Heterotrophic plate count (0.14 %), Total coliforms (0.08%), NH₃-N (0.29%), NO₃-N (0.14%), THMs (0.02%), Turbidit(0.11%), Residual chlorine (5.5%), KMnO₄ consumption(0.04%), Hardness(0.03%), pH(0.07%). These levels of non compliance were compared to those obtained from WIDB (Water Industry Database, 1996) of American Water Works Association. This study strongly supported that small water plants ($lt;10,000 tons/day) were more vulnerable in meeting the regulation criteria of many water quality parameters such as Heterotrophic plate count, Total coliforms, NO₃-N, THMs, Turbidity, Residual chlorine, KMnO₄ consumption, Hardness and pH. The NH₃-N concentration was especially high in winter and its violation was frequently found in the specific areas such as the downstream of major rivers. The average THMs concentration was surprisingly low, indicating 13㎍/L which is 43% of US. Accordingly, these characteristics must be reflected in establishing the effective management of water quality policy of drinking water in Korea.