한국형 연질치즈의 품질개선에 관한 연구

전지호,강호진,김현욱 한국축산학회 1998 한국축산학회지 Vol.40 No.1

This study was aimed to investigate the possibilities of other cheese variety, which was based upon modified Mozzarella process and ripened by Penicillium candidum. The experimentally-made cheeses have been examined for their chemical, physical, textural and organoleptic properties during ripening depending upon the salting time and the mold strains. The experimentally-made cheeses with different salting time(M2 and M4) were inoculated separately with Penicillium candidum S11 and TRAD, respectively. Moisture contents of M2, M4, S2, S4, T2 and T4 cheeses were 48.89, 49.55, 52.89, 52.25, 50.56 and 49.91%, protein contents were 25.04, 24.12, 25.33, 24.23, 25.70 and 27.22%, and fat contents were 23.75, 23.62, 21.97, 19.82, 19.41 and 19.17%, respectively. Water soluble nitrogen contents of M2, M4, S2, S4, T2 and T4 cheeses were 0.92, 1.01, 2.56, 2.82, 3.58 and 3.70 ㎎/g. TCA soluble nitrogen contents of M2, M4, S2, S4, T2 and T4 cheeses were 0.41, 0.49, 0.75, 0.86, 0.95 and 1.04 ㎎/g. NaCl contents of M2 and M4 cheeses were 2.15 and 2.30 %. Those of S2, S4, T2 and T4 cheeses were 1.76, 2.17, 1.52 and 2.03 % after 2 weeks of ripening and were 1.74, 1.79, 1.43 and 1.80% after 4 weeks of ripening. On electophoretogram of proteins during cheese ripening, caseins of T2 and T4 cheeses appeared to be degaded more than those of S2 and S4 cheeses. Hardness of M2 and M4 were I.51 and 1.33 ㎏. That of S2, S4, T2 and T4 cheeses decreased to 1.15, 0.87, 1.17 and 1.24 ㎏ after 2 weeks of ripening, and deceased to 0.65, 0.77, 0.52 and 0.62 ㎏ after 4 weeks of ripening. Cohesiveness values of M2 and M4 cheeses were 0.53 and 0.50. Those of S2, S4, T2 and T4 cheeses changed to be 0.53, 0.47, 0.53 and 0.55 after 2 weeks of ripening, and to be 0.49, 0.50, 0.54 and 0.55 after 4 weeks of ripening. Tyramine contents of S11 and TRAD during aging increased from 228.2, 170.3 ㎎/㎏(2 weeks) to 558.1, 588.9 ㎎/㎏(4 weeks), respectively. In triangle sensory test, the cheese salted for 4 hrs was found to be different significantly from the others (p$lt;0.05). In descriptive analysis with scaling, significant differences among the treatments were found in the salty taste (p$lt;0.01), but not found in the flavor, texture, and acceptability. In triangle sensory test of S2, S4, T2 and T4 cheeses after ripening, S4-T4 and T2-T4 were different significantly (p$lt;0.05). In descriptive analysis with scaling, they were found to be significantly different in salty taste and acceptability (p$lt;0.01), but not in flavor and texture. T2 cheese, which gave lowest scare in salty taste, was the most favored cheese in overall scores.

김치 발효에 관여하는 젖산균으로부터 Bacteriocin의 검색

조재선,정성제,김영목,전억한 경희대학교 부설 식량자원개발연구소 1994 硏究論文集 Vol.15 No.-

Lactic acid bacteria in Kimchi fermentation were tested for inhibitory activity against Gram positive bacteria and Gram negative bacteria. The Lactobacillus brevis (KCCM 35464) was found to produce a antimicrobial substance. It showed relatively wide range of inhibition spectrum against gram positive and gram negative bacteria and maintained the inhibitory activity between pH 4.0 and pH 9.0. The antimicrobial substance was obtained in the stationary growth phase and was purified by gel chromatography. The inhibitory effect of the antimicrobial substance on sensitive bacterial strains was determined by filter paper test. The activity of antimicrobial substance was stable at 75℃. On the basis of its electrophoretic pattern is SDS-PAGE, antimicrobial substance appeared as a single band of 59 KDalton.

자성유체가 구동원으로 사용된 엑츄에이터에 대한 실험적 연구

김중(J.Kim),오창복(C.B.Oh),전운학(U.H.Chun) 한국자동차공학회 1998 한국자동차공학회 춘 추계 학술대회 논문집 Vol.1998 No.11_2

The basic characteristics of actuator are a displacement, velocity and force of driving body. This paper describes the force among that of actuator. A length and diameter of straight tube are selected condition that can stabilize the magnetic fluid plug in the U-type tube. Load cell measures a force and response of magnetic fluid for a supplied voltage. A force that is generated by magnetic fluid in the straight tube have the magnetic body force, potential energy of a cluster and so on.<br/>

고구마의 저장 및 이용에 관한 연구 : Ⅳ. 품종에 따른 저장성 , 수지함량 및 고구마칩의 가공조건 Ⅳ. Storing Capacity , Resin Content and Processing Conditions of Sweetpotato Chips of Different Varieties

이춘영,전재근,김호식,김재욱,이서래,이계호 한국농화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1

Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing rapacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows: 1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties. 2) The contents of resinous and polyghenolic substances were quite different depending upon the variety. 3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil. 4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 ㎜ thickness in 0.25% sodium bisulfite solution at 40℃ for 30-40 minutes and to subject to deep frying in an oil bath at 150-160℃ for 2.5 to 3.5 minutes. 5) Polyethylene-cellophane film as packing material of sweetpotato chips was the best in the moisture proof and film-impact tests.

職場人의 肝炎 B바이러스 表面抗原 및 抗體에 關한 疫學的 考察

김용완,김병수,배기택,김준연,이채언,전진호,문덕환,김성천 인제대학교 1985 仁濟醫學 Vol.6 No.4

1984년 1월부터 12월까지 정기 및 채용시 신체 검사를 받고자 본 인제대학 부속 서울 및 부산 백병원 건강관리과를 찾은 남ㆍ녀 근로자 4,153명을 대상으로 혈청 HBsAg, HBsAb를 검출하고 ABO 혈액형, 매독 혈청 검사(TPHA), 간기능 검사(SCOT, SGPT)등과의 관계를 고찰하였다. To investigate the positive rate of the hepatitis B virus surface antigen (HBsAg) and its antibody (HBsAb) in the sera of healthy workers, the authors tested HBsAg and HBsAb by RPHA and PHA method respectively with the sera obtained from 4153 healthy adults (Male 3477, female 676) who were placed under the preemployment and periodic health examination in the department of Health Management of Seoul and Pusan Paik Hospital, Inje Medical College, for one year from January to December, 1984. In addition the authors studied the association of HBV infection with liver function tests (SGOT and SGPT), sero-re-activity for syphilis (TPHA) and ABO blood type. The results obtained were as follows; 1.The (overall) positive rate of HBsAg was 8.0%. This rate was significantly higher in male (8.7%) than in female (4.1%). 2.The (overall) positive rate of HBsAb was 28.6%. This rate was significantly higher in Pusan area (34.3%) than in Seoul area (25.1%). 3.The (overall) positive rate of HBsAg or HBsAb was 36.6%. This rate· was significantly higher in male (37.6%) than in female (31,2%) and in Pusan area (43.2%) than in Seoul area (32.6%). 4.The positive rates of HBsAg and HBsAb were the highest in blood type B (9.4% and 31.3%) and the lowest in blood type A (7.0% and 26.5%) but no significant differences of these positive rates among ABO blood type groups were observed. 5.The positive rate of HBsAg was significantly higher in workers with sero-reactivity for syphilis (20.0%) than in workers without sero-reactivity for syphilis (7.9%). However no significant difference of the positive rate of HBsAg or HBsAb between workers with (40.0%) and without (36.6%) sero-reactivity for syphilis was noted. 6.The Qccupied percentage of workers with HBsAg positive was significantly higher than that of workers with HBsAb positive and HBsAg or HBsAb negative. However, this phenomenon was not observed in groups of SGOT and SGPT levels less than 24 units.

해외근로자에 있어서 산업재해 발생 원인

김용완,김병수,김성천,김준연,이채언,전진호,문덕환,배기택 인제대학교 1985 仁濟醫學 Vol.6 No.4

해외근로자 1,250명에 대한 재해원인(미국 표준연구소와 국제노동기구의 분류법에 의함)을 조사 분석하여 산업재해 예방 대책의 기초 자료를 얻고자 한 것이다. In order to obtain basic reference materiols for the estabishment of effective industrial safety programmes in oversea workers, accident causes were investigated among 1,250 injured workers, The data were analized according to the USA Standards Institute and International Labour Organization method. The results were as follows: 1.The most prevailing injuries were fractures, contusions, strains, cuts, lacerations and punctures, which were 72% of the total 1,250 cases of occupational injuries. 2.The parts of body most frequently injured were spines, upper extremities (including fingers), head and lower extremities. 3.The most responsible source of injuries were building construction, transport and power machine equipments. 4.According to the accident type, fall from elevation, over exertion, caught-in, struck-by and fall on same level were most frequently observed which were 70% of the total number of injuries. 5.According to the unsafe acts, carelessness and unsafety information were most frequently observed which were 80% of the total number of injuries. 6.Unsafety acts were mot responsiable causes of injuries, accounting for 49%. The major hazardous conditions in or about causes were approach of hazardous sites handling of hazadous matrials and carelessness of work motion. 7.Practically all oversea workers accident records could produce the causes of accident which fell into the categories. The moat hazadous conditions were unsafety acts and building construction materials were the most responsible sources of injuries. 8.There were close associations between the nature of injuries and injured body parts, the types and of causes injuries, unsafety acts and kinds of work among injured workers.

Hypopigmentary Disorders Excluding Vitiligo : Clinical Features in 301 Patients

(U . C . Yeo),(K . C . Park),(M . G . Song),(J . H . Yoo),(B . S . Kim),(W . S . Koh),(B . S . Kim),(J . H . Choi),(D . K . Chun),(H . J . Yu) 대한피부과학회 2002 Annals of Dermatology Vol.14 No.1

N/A Background: Hypopigmentary diseases other than vitiligo are common. But, their relative prevalence was not studied so far. Objective: Our purpose was to show clinical features of hypopigmentary diseases except vitiligo tohelp clinicians differentiate hypopigmentary diseases. Methods: Each disease was diagnosed by the dermatologists on the basis of clinical features, Wood`s lamp examination or histopathologic examination. Vitiligo was excluded by the same methods. Results :In 301 patients, nevus depigmentosus was the most common, followed by pityriasis alba, pityriasis versicolor, postinflammatory hypopigmentation, idiopathic guttate hypomelanosis in descending order of frequency. Male preponderance was observed in other diseases except nevus depigmentosus. Nevus depigmentosus, postinflammatory hypopigmentation, pityriasis alba, and pityriasis versicolor were common in the 1st and 2nd decades. Idiopathic guttate hypomelanosis was observed mostly in the elderly. Most nevus depigmentosus had one lesion. Pityriasis alba and postinflammatory hypopigmentation most commonly had 2 to 5 lesions.In pityriasis versicolor and idiopathic guttate hypomelanosis, more than 20 lesions were most common. Trunk was the most common site in nevus depigmentosus and pityriasis versicolor, the face in pityriasis alba and extremities in idiopathic guttate hypomelanosis. Postinflammatory hypopigmentation had no predilection sites. Conclusion: In this study, we showed differences in clinical features of several hypopigmentary disorders. (Ann Dermatol 14(1)6-10,2002).

Energy, Water, and Carbon Exchanges over the Suburban Area in Korea

J.-W., Hong,S.-D., Lee,J., Hong,Y.-S., Bong,U.-J., Shin,K., Yi,Chun J. 한국기상학회 2016 한국기상학회 학술대회 논문집 Vol.2016 No.4

Composition-Dependent Crystal Structure and Magnetism in Nanocrystalline Co-Rich Alloy

Chun, B.S.,Cho, J.U.,Kim, S.D.,Kim, Y.S.,Hwang, J.Y.,Kim, S.S.,Rhee, J.R.,Kim, T.W.,Hong, J.P.,Jung, M.H.,Kim, Y.K. IEEE 2009 IEEE transactions on magnetics Vol.45 No.10

<P>We report the magnetism of a ferromagnetic two phase mixture system by investigating the microstructural evolution and relevant property changes as a function of alloy composition in CoFeSiB film. The crystal structure evolved from an amorphous to <I>hcp</I> Co nanocrystal embedded two-phase mixture when Co concentration exceeded the critical amount (~75 at.%) confirmed through TEM and XRD. Very low coercivity value was observed in the amorphous samples. The soft magnetic properties are due to the fact that the magnetic moments of Co-rich phase are exchange-coupled via the amorphous matrix, as a consequence the magnetic anisotropies are averaged out in the amorphous system. Meanwhile, beyond 75 at.% of Co, an abrupt increase in coercivity was observed in the nanocrystalline samples where highly anisotropic Co nanocrystals were precipitated. The hard magnetic properties resulted from the magnetic decoupling (breaking of the nanocrystal-amorphous matrix-nanocrystal coupling chain) because the exchange forces are not able to overcome the magnetocrystaline anisotropy. We also found that antiferromagnetic exchange coupling existed at the nanocrystal-amorphous matrix interfaces.</P>

韓國 野生茶 遺傳資源의 品質 特性에 의한 品種群의 分類

천종은(J.U. Chun),임준택(J.T. Lim),최정(J. Choi),김주희(J.H. Kim),임근철(K.C. Lim) 한국차학회 2003 한국차학회지 Vol.9 No.1

The genetic relationship among Korean native tea tree germplasm based on chemical constituets is required to increase the efficiency of breeding. This work was done to classify 63 native tea tree lines by 7 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 10 groups. The first group included 3lines that had the traits with lower total nitrogen contents, but higher vitamin C of leaves. The second group included 6 lines having lower free amino acid and theanine contents, but higher catechin contents of leaves. The third group included 2 lines having lower contents of free amino acid and theanine. the 5th group included 67%(42 lines) showing medium values of 7 chemical constituents. The 6th group included 2 lines that had higher caffeine and catechin contents, but lower fiber and vitamin C contents. The 7th group included higher caffeine and catechin contents, but lower theanine and vitamin C contents. The 8th group included lower catechin contents, but higher free amino acid, thenine and vitamin C contents. The 9th group included 2 lines showing lower caffeine and catechin contents, but higher theanine and fiber, and the last group included 1 lines that had lower catechin, but higher total nitrogen, free amino acid and thanine contents of leaves. The free amino acid contents that are the most important in flavor evaluation of green tea quality highly positively correlated with the contents of total nitrogen (0.848**), theanine(0.927**), but negatively with the contents of catechin (-0.501**) and fiber(-0.574**), respectively.