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구기자(Lycium chinensis. Miller)의 기능성 물질 탐색
박희용,박원종,김성민,이효구 公州大學校 資源科學硏究所 1994 資源科學硏究論文集 Vol.2 No.-
구기자의 이용을 확대하기 위해 생리활성물질을 탐색하고자 항보체 활성, ACE저해 활성 및 SOD활성을 조사한 결과는 다음과 같다. 1) 항보체계에 대한 활성은 구기자 메탄올추출물에 53.9%, 지골피물추출물에서 47.9%을 나타내었으며 생약류인 오미자, 결명자보다는 높은 활성을 나타내었다. 2) Angiotensin Converting Enzyme의 저해 활성을 물추출물은 구기자, 구기순, 지골피에서 32-40%의 활성을 나타내었고, 메탄올추출물에서는 기골피에 34%활성을 나타내었다. 3) Superoxide Dismutase의 활성은 물추출물보다 메탄올 추출물에서 높은 활성을 나타내었으며 구기엽이 가장 크게 나타내었고 구기순, 지골피등에서도 크게 나타내었으나 구기자에는 적게 나타내었다. An attempt was made to determine the sereening of functional components from Lycium chinensis M. The results of this experiment are as follows: (1) Actvity index based on anticomplementary system should be more than ITCH?? 60%, however activity induces from gigolpi methanol extract, and water extracts were 53.9% and 47.9%, respectively. These induces were slighly lower than that of ITCH? 60%, these may be increased by controling extraction and Purification of gugija (2) The inhibition index of angiotension converting enzyme activity was presented by IC? enzyme inhibition of water extracts from gugija and gigolpi were 32 to 40%, that of methanol extract had 34% in only gigolpi. (3) Superoxide dismutase acitivity, presenting at amount inhibiting 50% of cytochrome C reduction, was higher at methanol extracts, comparing to water extracts. The activity was the highest at methanol extracts from leaves, and was low in extracts from gugija.
제빵첨가제가 밀가루 압출성형물의 색도 및 수분흡착성에 미치는 영향
박희용,이효구,이상권,류기형,박원종 公州大學校 資源科學硏究所 1995 資源科學硏究論文集 Vol.3 No.-
이 연구는 sucrose, nonfat dry milk, dry egg powder, shortening등의 제빵첨가제의 밀가루 압출성형물의 색도와 수분흡착성 지수에 미치는 영향을 검토하였다. 시료의 제조는 쌍축동방향 압출성형기를 이용하여 제조하였다. 압출성형물의 색도와 수분흡습성에 미치는 제빵첨가제의 영향은 half-fractional ?? factorial 실험계획법에 의해 제빵첨가제의 주 영향과 두 가지 제빵첨가제와의 상호작용을 결정하였다. Egg powder와 sodium bicarbonate가 압출성형물의 색도에 유의성 있게 영향을 미쳤다. 특히 황색도에 크게 영향을 미친 제빵첨가제는 sucrose, shortening, glyceryly monostearate였으며, 첨가량이 증가할수록 수분흡착성 지수는 감소하였다. 반면에 sodium bicarbonate의 첨가량의 증가와 함께 수분흡착성 지수는 감소하였다. The objective of this study was to determine the effects of some baking ingredients(sucrose, nonfatdry milk, egg powder, shortening powder, glyceryl monostearate, and sodium bicarbonate) on the color and water absorption index of ground wheat flour extrudate. A Wenger Tx52 twin-screw extruder was used to prepare the sample. One half fractional ??factorial experimental design was used to determine the main and 2-way interaction effects between baking ingredients on the color and water absorption index. Egg powder and sodium bicarbonate were important in extrudate color, especially yellowness. Water absorption index decreased with the increase in sucrose, shortening powder, and glyceryl monostearate concentrations, whereas it increased with the increase in sodium bicarhbonate concentrations.
발효 사료 첨가가 돼지고기의 이화학적 특성에 미치는 영향
박원종,성창근,김건중 충남대학교 농업과학연구소 1997 농업과학연구 Vol.24 No.1
The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8% : 59.9% in the ordinary meat, 40.8% : 57.8% in the a high-grade meat, and 36.3% : 62.0% in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14%, 11.2%, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14% in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92% in the pork treated with fermented feeds and 15.6% in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.
Ryu, G.H,Park, W.J,Lee, H.K,Park, H.Y 公州大學校 資源科學硏究所 1994 資源科學硏究論文集 Vol.2 No.-
Carboxymethycellulose(CMC)의 종류와 첨가량에 따른 압출옥수수 팽화제품의 밀도와 압출성형기 작동상의 중속변수의 영향을 Wenger TX-52쌍축 압출성형기를 사용하여 결정하였다. CMC의 첨가는 압출성형 팽화제품의 밀도에는 TECALOSE 6000을 제외하고는 크게 영향을 미치지 않았다. 또한 percent load는 1%의 CMC첨가에 의해 감소하였다. 1%이하의 CMC첨가에 의해 melted dough가 사출구를 통해 팽화될 때 압출물의 격막구조를 유지하여 밀도감소 및 percent load 감소 기여하는 것으로 사료된다. The effect of types and concentration of various carboxymethycellulose(CMC) on extruded cornmeal was determined. Wenger TX-52 twin-screw extruder was used to conduct experiment. Extrudate density was not significantly decreased except for the addition of TECALOSE 6000. On the other hand, percent load was decreased by about 1% with the addition of CMC added. Post-extrusion collapse of the low viscocity in expanded form may be decreased by the addition of small amount of CMC.
오남순,박원종,류기형 公州大學校 資源科學硏究所 1997 資源科學硏究論文集 Vol.5 No.-
We discussed the prospect of traditional korean soy sauce as industrial product. Soy sauces in korea are generally classified into four kinds, fermented soy sauce, acid hydrolysed soy sauce, blended soy sauce which is mixed fermented soy sauce with acid hydrolysed soy sauce and traditional soy sauce. Three kinds of soy sauce except traditional soy sauce are predominant in domestic market and well established in point of industrial technology. However the traditional korean soy sauce is generally supplied in the form of the home made in rural area. Consequently the market in traditional korean soy sauce is not yet vitalized. Also the production technology in industry is not established. The estimate in potential market will be reached annually about one hundred billion won, but we can not assume the exact market size because of inactivated market. Here we examined the biological and chemical characteristics of the traditional korean soy sauce and described on the technological methods in order to apply the possible approach in industry. Also we evaluated the possibility of market of the traditional korean soy sauce in the future.
金武源,朴元宗,孫建夫,李元起 中央醫學社 1974 中央醫學 Vol.27 No.2
Leiomyosarcoma of the uterus is a rare tumor, which may arise ether in a preexisting Ieiomyoma or in the myometrium. It is highly malignant because of its common tendency to spread via the blood stream. The diagnosis of this tumor is very difficult preoperatively, because the symptoms and physical findings are attributed to myoma. A case of leiomyosarcoma of the uterus found postoperatively is presented and discussed briefly.