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이부웅(Bou Oung Lee),박형기(Hyung Kee Park),안효일(Hyo Il Ahn),신상주(Sang Jou Shin) 한국축산학회 1984 한국축산학회지 Vol.26 No.2
The polyphosphate with various degrees of polymerization and citrate were titrated with each other to investigate buffering effect. It was concluded that citric and phosphoric acid could not be added to melting salts for the purpose of buffering at lower pH, since these acids have no buffeting effect with any phosphates. The 5 melting salts combination could be possible with 6 types of phosphate from the titration curve and rest of 50% should be supplemented by di Na pyrophosphate(example: D combination, I: TP: 3: 5: HP: DP=2.5: IO: 20; 12.5: 5: 50). It was confirmed that 3% addition of these salts to processed cheese made with skim mills powder be buffered the pH at 6.2 and stabilize the state of emulsion. It will be necessary to prepare new type of acid polyphosphate over 3 polymerization degree for buffering effect at acid pH of the processed cheese since capacity and correction of pH for acid pyrophosphate were limited.
Processed cheese 제조에 있어 polyphosphates 대체에 관한 연구
안효일(Hyo Il Ahn),이부웅(Bou Oung Lee) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.1
이상의 실험 결과에서 유화제나 증점제가 polyphosphates의 용도처럼 목적에 따라 다양한 경도의 변화를 가져오지 않는 것은 이들 화합물이 Bonell의 제시처럼 polyphosphates가 cheese내에서 단백질과의 완충 작용 및 원하는 texture형성을 하지 못하는 것으로 보인다. 더욱 중요한 것은 polyphosphates가 주는 특유한 processed cheese맛을 내지 못하는 것이다.<br/> 모래알같은 조직감을 주는 것은 균일하게 분산되지 않은 단백질이 화합되거나 결정화되기 때문인 것으로 보인다. 증점제나 유화제의 부분적 대치는 물성적으로 좋은 제품을 만들 수 있다. 이러한 결과는 체내에 흡수되어야 할 polyphosphates의 완전 대치는 process cheese의 전형적인 질을 고려한다면 불가능한 것으로 보여진다. 적은 비율의 유지방 cheese 제조에 있어 polyphosphate대치가 이러한 제품에선 현저한 영향을 미치지 않는 것으로 보인다. This study aims to substitute the emulsifier and gelifier for the poly phosphates with regard to diminishing the foreign phosphates in diet and production cost. It is desirable to introduce the application of theory for melting phenomenon in this investigation since the rate of peptisation is very representative index during the conversion of Ca-paracaseinate to Na-paracaseinate in processed cheese. It will be impossible to substitute completely for polyphosphates but partial substitution could be possible if one consider the organoleptic quality of typical processed cheese.
具聖會(Sung Hoi Koo),萬世鴻(Se Hong Woo),李盛護(Sung Ho Lee),李富雄(Lee Bou Oung) 한국환경보건학회 1974 한국환경보건학회지 Vol.1 No.1
A study was carried out to determine the content of Mn and Cr in the ground water in Seoul area, where municipal water supply system was not installed, from Nov. 1 to Nov. 30, 1973. 1n this study, authors examined the hardness, pH, water temperature and CI ion to investigate the general conditions of the ground water. For this study, samples were collected from 46 wells which were located in outpart of Seoul city, and Mn and Cr were determined with the Spectronic-20. The following results were obtained: 1) Average value of the ground water conditions of the wells were 13.30C in temperature, pH-6.3, hardness 159 ppm and CI ion 41 ppm. 2) 1n the manganese concentration, the highest area was Yeongdeungpo-Ku(O. 318 ppm), while the lowest area was Sungbuk-KuCO. 065 ppm) and the rnean concentration of the whole district was O. 196 pprn. 3) 1n the chrome concentration, the highest area was Yeongdeungpo-KuCO. 031 pprn), while the lowest area was Dobong-Ku (trace) and the rnean concentration of the whole district was 0.012 pprn.
시판 조제 분유의 Allergenicity에 관한 연구
정은자,이부웅,박성오 한국식품영양학회 1994 韓國食品營養學會誌 Vol.7 No.4
시판되는 조제분유를 제조회사별로 구입하여 guinea pig를 이용한 PCA inhibition test로 allergenicity를 측정한 결과 다음과 같은 결론을 얻었다. 저 allergy분유는 negative반응을 나타내었고 조제분유는 positive 반응을 나타냈으나 제조회사별로 차이가 있었다. 가장 allergenicity가 강한 것은 B회사제품으로 대조군과 비교하여 착색된 직경의 크기나 색에 있어 차이가 없었으며 A회사 제품은 B회사 제품보다 allergenicity가 적은 것으로 나타났다. C회사 제품은 미약한 반응을 나타내 제조과정중 allergenicity가 감소되었음을 알 수 있었다. 이들 회사간의 allergenicity의 차이는 사용한 재료의 종류 및 사용비율, 열처리의 정도, 기타 제조공정상의 차이점에 기인된다고 사료된다. I experimented on commercial infant formula in passive cutaneous anaphylaxis inhibition methods. I used several guinea pigs for this experiment. The results obtained from this study were as follows : 1) Commercial infant formula showed positive reactions, while soy-based formula showed negative reactions. 2) The products from differnt companies showed different reactions respectively. The products of "A" company showed low allergenicity compared to the products of "B" company. The products of "C" company showed the lowest allergenicity. 3) It seemed to be that the differences of allergenicity among the products by various companies were caused by the differences of the materials used, the combination ratio of materials, the heat tretment level, and manufacturing processes.