국산 Lidocaine 알칼리화를 위한 Bicarbonate 혼합시 침전유발 최소량에 대한 고찰

이선호,김현수,곽인숙,안원식,최관호,김광민,손민제 대한마취과학회 2000 Korean Journal of Anesthesiology Vol.39 No.5

Background : When local anesthetics for regional anesthesia is used, usually small amounts of bicar-bonate are added for rapid onset. This addition gives the mixed solution a more alkaline pH. The following result is an increased unionized form of the local anesthetic and rapid penetration of the drug into tiissue. Unfortunately, no data about adequate mixing volumes of domestic lidocaine and bicarbonate is available. Methods : We examined six mixing pairs of two kinds of 2% lidocaines and three kinds of 8.4% bicarbonates for minimum volumes of bicarbonate to cause a precipitation of 2% 20 ml lidocaine. Results : The mean volumes of bicarbonate to cause precipitation were 1.54 ml for Kwang-Myung lidocaine with Kwang-Myung bicarbonate, 2.90 ml for Kwang-Myung lidocaine with Dae-Won bicarbonate, 2.73 ml for Kwang-Myung lidocaine with Je-Il bicarbonate, 0.97 ml for Je-Il lidocaine with Kwang-Myung bicarbonate, 1.26ml for Je-Il lidocaine with Dae-Won bicarbonate and 1.39 ml for Je-Il lidocaine with Je-Il bicarbonate. Conclusions : We conclude that the Kwang-Myung lidocaine and the Je-Il lidocaine could cause precipitation when mixing with a smaller bicarbonate volume than foreign textbook recommended. (Korean J Anesthesiol 2000; 39: 726-729)

대추의 Blanching 조건과 자연건조중의 탈수율 및 경도변화

손미애,서지형,김광수,김순동 대구효성가톨릭대학교 식품과학연구소 1993 식품과학지 Vol.5 No.-

대추의 건조시에 blanching처리의 활용도를 높여 건대추의 품질향상을 꾀할 목적으로 blanching처리온도와 시간에 따른 탈수율의 변화를 자연건조 시키면서 살펴보았다. 그 결과 40℃와 60℃에서는 blanching효과가 없었으며, 80℃에서 3분간, 100℃에서 1분간의 처리가 건조중 탈수율과 내부의 변색정도, 껍질의 색상면에서 양호하였다. 또 경도는 수분감소에 따라 높아졌으나 수분 30%까지는 큰 변화를 보이지 않았고 열풍건조가 자연건조에 비하여 높으며, blanching처리하면 더욱 높아졌다. 껍질의 갈변정도, 조직내부의 색상, 부패율 등으로 평가한 결과 자연건조시킬 경우는 blanching의 필요성이 강조되었으며, 열풍건조시킬 경우는 blanching을 하지 않고, 온도, 건조시간 등에 유의할 필요성이 요구되었다. This study was conducted to utilize the blanching treatment for quality development of dried jujube fruit. The effect of blanching temperature and time on the hardness, decolorration and dehydration during natural and hot air drying were investigated. There was no blanching effect at 40℃ and 60℃. The degree of decoloration in internal side and skin decoloration were good under the condition of blaching at 80℃ for 3 minutes and 100℃ for 1 minute. Hardness of dried fruit became higher according to the decrease of moisture during drying but, it showed little changes until 30% of moisture in fruit. The hardness of dried fruit by hot air drying was higher than natural drying and it was much higher than the fruits of hot air drying when they were dried after blanching. It must be necessary for blanching in case of natural drying. Hot air drying was not necessary for blanching, but it was required to be careful for temperature and drying time.

대추의 건조방법과 품질 : Polygalacturonase 및 β-Galactosidase의 활성 Activity of Polygalacturonase and β-Galactosidase

손미애,김광수,김순동 대구효성가톨릭대학교 식품과학연구소 1993 식품과학지 Vol.5 No.-

Polygalacturonase and β-galactosidase activities were investigated on the different blanching temperature, and the activities were examined at various drying methods. And also, sensory quality was investigated during drying. The activities of the both enzymes increased a little when it was treated in the 40℃ water, but it were inactivated at 60℃ for 5 minutes, 80℃ for 3 minutes and 100℃ for 1 minute. The changes in the enzymes activities were nearly agree with the softening and decoloration phenomenon during drying of jujube fruit.

능력검정에 의한 우량 종봉 선발에 관한 연구

손영익,차용호,최광수 慶北大學校農業科學技術硏究所 2001 慶北大農學誌 Vol.19 No.-

The study was conducted to establish the method of performance test of honeybee queens under Korean environment. Colony performances of apis mellifera were tested based on wintering ability, colony population and honey yield in Sangju, Korea from November, 1999 ∼2000 season were averaged 22.6±2.6kg and 20.1±2.6kg, respectively, showing the decrease of 2.5 ±0.7kg. During 2000∼2001 winter season, the colony weight before wintering was 22.6±2.3kg and was decreased by 2.3± 0.6kg. The number of combs well covered with bees was 13.1± 4.6 as measured on the 22nd of May. 2000 and 16.0± 3.8 on the 21st of May. 2001, respectively. The rate of supering colonies were 50% and 98.5% in 2000 and 2001, respectively. The amount of honey production was 12.7± 8.6kg per colony in 2000, 14.2± 7.6kg per colony with unselected queens and 23.5± 4.9kg per colony with seleceted-tested queens in 2001, which were harvested two times during main nectar flow season of black locust, Robinia peseudoacasia.

가열처리에 의한 단감의 이화학적 특성

손규목,김광호,성태수,김종현,신동주,정지영,배영일 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

단감의 기능성 소재 및 기호성이 우수한 부원료로서의 이용 가능성을 확인하기 위하여 단감새옥를 전처리별 즉, 열처리 온도 (25℃, 75℃ 및 95℃) 에서 NaCl (0, 1, 3%) 농도별로 침적 (1, 5분) 하여 동결건조한 시료구를 대상으로 탄닌, 비타민 C, 색도 및 조직감 등을 분석한 결과는 다음과 같다. 탄닌 성분은 열처리 온도, NaCl 농도 및 침적시간이 증가할수록 탄닌함량이 감소하는 경향을 나타내었으며, 특히, 대조구 (420 mg%) 에 비해 95℃에서 1% 및 3% NaCl 농도에 5분간 침적시 각각 228 및 198 mg%로 감소하였다. 비타민 C 함량은 대조구 (122.4 mg%)에 비해 95℃에서 3% NaCl 농도에 5분간 침적시 75.8 mg% 로 감소하였고, 색도는 열처리 온도, NaCl 농도 및 침적시간이 증가할수록 L(명도) 및 b(황색)값이 뚜렷하게 증가한 반면, a(적색도) 값은 감소하였고, ??E 값은 증가하여 처리조건이 가중될수록 색의 변화가 진행됨을 알 수 있었다. 단감껍질과 전처리한 시료 (95℃, 1% NaCl, 5 분)의 flavonol 함량은 껍질에 myricetin(2.0 ㎍/g), quercetin (34. 5 ㎍/g) 및 kaemferol (1.1 ㎍/g) 성분이 검출되었고, 전처리한 시료는 myricetin (9.5 ㎍/g), quercetin (5.5 ㎍/g)이 검출되었다. 조직감은 대조구에 비해 전처리 (95℃, 1% NaCl, 5분) 한 시료에서 부서짐성, 응집성, 점성 및 씹힘성이 우수하였다. 관능검사는 95℃에서 1% NaCl에 5분 및 3% NaCl 농도에 1부간 침지한 시료가 좋은 평가를 받았다. Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration (0, 1 and 3%) at a certain heating temperature (25, 75 and 9r℃), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analyzed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95℃ (1 and 3% NaCl concentration) for 5 min, soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control (122.4 mg%). Color intensity showed higher value in L and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin (2.0 ㎍/g), quercetin (34.5 ㎍/g) and kaemperaol (1.1 ㎍/g), but in pre-treatment sample ( 95℃, 1% NaCl concentration and 5 min, soaked ) was showed higher myricetin (9.5 ㎍/g) and quercetin (5.5 ㎍/g). Textural properties were good in pre-treatment sample ( 95℃, 1% NaCl concentration and 5 min, soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples (95℃, 1% NaCl concentration and 5 min, soaked and 95℃, 3% NaCl concentration and 1 min, soaked) were showed higher point than others.

In vivo에서 상아질 접착제 도포가 상아세관액 이동과 치수신경활동에 미치는 영향

손호현,이광원,박수정 大韓齒科保存學會 1996 Restorative Dentistry & Endodontics Vol.21 No.1

매실의 성숙중 향기 성분과 유기산의 변화

김광수,손영아,신승렬 경산대학교 생명자원개발연구소 1999 생명자원과 산업 Vol.3 No.-

매실의 향기성분은 50여종 중 알콜류가 benzyl alcohol, linalool, 1,6-octadien-3-ol, n-haxanol 등 10여종, aldehyde류가 2-hexenal, benzaldehyde, n-hexanal 등 3종, acid류가 butanedionic acid, acetic acid, 2종, 2-iodo-hexane 등 hydrocarbon류가 5종, butanedioic acid-diethyl ester를 포함한 ester류가 3종, β-ionone을 포함한 ketone류가 3종 그리고 기타 성분이 2종이었다. 매실이 성숙함에 따라 향기성분의 수가 증가하고 그 함량도 증가하는 경향이었다. 매실의 비휘발성 유기산의 조성은 succinic, fumaric, oxalic, malic, tartaric 및 citric acid이었다. 매실의 비휘발성 유기산은 성숙 초기에는 malic acid와 oxalic acid의 함량이 높았고, 성숙중기이후에는 malic acid와 citric acid의 함량이 높았다. Citric acid의 함량이 증가한 반면에 대부분의 유기산은 감소하는 경향이었다. 휘발성 유기산은 성숙중에 formic acid함량은 감소하고 butyric acid의 함량은 증가하는 경향이었다. 총 유기산의 함량은 매실 성숙에 현저히 감소하는 경향이었다. Apricot fruits were composited about 50 of flvor components, 10 of alcohol including benzyl alcohol, linaool, 1,6-octadien-3-ol. et al, 3 of aldehyde including 2-hexenal, benaldehyde, n-hexanal, 2 of acid including butannedionic acid, acetic acid, 5 of hydrocarbon including 2-iodo-hexane et al, 3 of ester including butanedioic aciddiethyl ester, 3 of ketone including β-ionone et al. Flavor components of apricot fruits were increased during maturation. Nonvolatile organic acids of apricot fruits were succinic, fumaric, oxalic, tartaric and citric aicd. Contents of malic and oxalic acid were high at 30, May, but contents of malic and citric acid were high after 9, June. Citric acid of nonvolatile organic acids was increased during maturation, but other were decreased during maturation. Formic acid of volatile organic acids was decreased during maturation, but butyric acid was increased. The contents of total organic acid was increased during maturation.

IN VIVO에서 고양이 상아세관을 통한 상아세관액이 흐름

박수정,손호현,이광원 大韓齒科保存學會 1995 Restorative Dentistry & Endodontics Vol.20 No.1

산 표면처리후 상아질과 법랑질 표면의 습윤이 결합강도에 미치는 영향

박수정,이광원,손호현 大韓齒科保存學會 1995 Restorative Dentistry & Endodontics Vol.20 No.1

두 산업용 로보트 매니퓰레이터의 견실제어에 관한 연구

鄭光孫,金鍾守,朴鍾國 慶熙大學校 材料科學技術硏究所 1993 材料科學技術硏究論集 Vol.6 No.-

This paper presents a new approach to the Robust Control for the two robot carring a common object with adaptive load sharing. In generally, the robust technique is the iterative design to determine a robust controller for pertubed system with prescribed range of pertu- bation based on the robust stability maesure. However, robot manipulator has the structured pertubation and unstructured one. Therfore, we cannot construct the robust control by using only bounding of pertubation of system. This paper propsed the new robust controller using the relation between unknown parameter and parameter of nominal system from Krasovskii's Theorem. And, the control schme includes includes the load sharing element which is to be tuned adaptively according to the condition of tasks.