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산수유 및 차류식이가 흰쥐의 간기능과 혈액상에 미치는 영향
주현규,장대자 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.3
This study was conducted to develop the Korean traditional tea and investigate the effects of Shan-shu-yu, Gugiga, Ginseng, Younggi and coffee on the hematology of rat. Gugiga, Shan-shu-yu, Younggi and Ginseng tea were adimistrated 3g/day/rat with feeding, respectively. Coffee was adminstrated 1.8g/day/rat. The mixing ratio of mixed tea were 1:1 (w/w). According to the feeding days (10, 20, 30), enzyme activities and chemical components in serum and change in whole blood were determined. 1. The activities of s-GOT and s-GPT of rat administrated Shan-shu-yu, Young-gi, Gugiga, Ginseng and their mixed tea were increased at the normal ranges, and coffee and it's mixed tea were significantly increased other, group (p<0.05). 2. In coffee and it's mixture groups, the content of s-glucose and s-cholesterol were remarkably increased (p<0.05), but in others (except coffee additive group) were decreased than coffee and it's mixture groups. 3. In all groups (except coffee additive groups), the range of WBC, RBC, Ht and Hb was 7.30-8.00 (×10³/㎣), 8.18-9.00 (×10^6/㎣), 50-60 (%) and 16.10-17.40 (g/㎗, respectively and in strict coffee group, the level of WBC, RBC, Ht and Hb was 8.90±0.40, 8.10±0.37, 49±0.38 and 14.90±0.44 (p<0.05), respectively.
주현규,이신영,김관유 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4
Rheological properties of rehydrated freeze dried instant rice were investigated in comparison with that of cooked rice. The time changes in reciprocal hardness of instant rice grains at various rehydration temperatures(60∼90℃) could be expressed by the first order reaction rate equation regardless of rehydration temperature and reaction rate constant increased as the rehydration temperature increased. Activation energy for rehydrating instant rice was 6.1 k㎈/g-mol. Analysis of compressive stress relaxation test showed that the viscoelastic properties of both rehydrated instant rice and cooked rice grains could be expressed by 6-elements generalized Maxwell model. Rehydrated instant rice revealed higher relaxation decay than that of cooked rice and showed the elastic property increased by increasing the rehydration temperature.