젊은 성인에서 흡연에 의한 상완동맥 내피기능의 부전에 관한 연구

이상철,권영주,방덕원,이선해,이보영,김지욱,김영훈,온영근,현민수,김성구 순천향의학연구소 2002 Journal of Soonchunhyang Medical Science Vol.8 No.1

Background and Objectives : Cigarette smoking is a major factor and the most modifiable risk factor for atherosclerosis. Endothelial dysfunction is an early event in atherosclerosis, before the structural change of the systemic arteries. We hypothesized that endothelial dysfunction might be present in the systemic arteries of young adult smokers and that this might be dose-dependent phenomenon. Therefore, we try to certify that smoking is associated with endothelial dysfunction in healthy young adults without other risk factor of atherosclerosis. Subjects and Methods : we studied noninvasively 29 subjects aged 3 to 4 decades without other risk factor of atherosclerosis, they were composed of the two groups, current smokers(n=15) and nonsmokers(n=14). Smoking history varied from 3 to 20 pack years. Using high-resolution ultrasound, vessel diameter and mean flow rate were measured at rest, during reactive hyperemia(with flow-mediated endothelium-dependent dilation), and after sublingual nitroglycerin(NG-induced endothelium-independent vasodilation). Result : Flow mediated endothelium dependent dilation was observed in the control subjects (9.4±3.44%) but was impaired in the smokers(5.8±2.51%)(p=0.004). NG-induced endothelium independent dilation is no difference in all subjects. Conclusion : Cigarette smoking is associated with endothelial dysfunction in healthy young adults.

참깨박의 재활용방안 : 제2보, 알칼리 및 염수추출법에 의한 분리참깨단백의 제조 2. Manufacturing of Isolated Sesame Protein by Alkali and Salt Extraction Method

이근보,김경이,구본순,김덕숙 瑞逸專門大學 1993 論文集 Vol.11 No.-

참깨탈지박(DSM)으로부터 알칼리(AEM) 및 염수추출법(SEM)에 의하여 분리참깨단백(ISP)을 제조한 결과 회수율은 각각 43.06, 41.13%였으며, ISP의 조단백 함량은 각각 90.14, 91.08%였다. 현째까지 알려진 바로는 AEM이 가장 적합한 추출방법인 것으로 알려지고 있으나, 회수율 및 단백함량 등을 종합적으로 고려할 때, SEM이 우수한 것으로 밝혀졌다. 이들 ISP의 아미노산 조성은 필수 아미노산중 Isoleucine, Lysine이 FAO 권장치 이하였으며, Lysine 함량은 FAO 권장치의 57-64%에 그쳐 제한 아미노산으로 밝혀졌다. We are manufactured isolated sesame protein(ISP) from defatted sesame meal used for extraction method by alkali(AEM) and saline solution(SEM). The recovery yields were 43.06, 41.13%, and crude protein content of ISP were 90.14, 91.08%, respectively. AEM was reported the most suitable extraction method. But in the case of consideration the recovery yield and crude protein content, SEM was a excellent extraction method. Amino acid composition of ISP was represented the low level to isoleucine and lysine than FAO reference pattern. Expecially, lysine was a limiting amino acid, the content was about 57-64% level of FAO reference pattern.

韓國産 옥수수 기름의 理化學的 特性 및 그의 製造工程

李根保,金德淑 瑞逸傳門大學 1988 論文集 Vol.7 No.-

Next results earned by both comparative evaluation of physicochemical constants and component composition of corn germ oil from produced in domestic and America, and screening of the point at issues and characteristics in process of which now used by domestic corn germ oil producing company. The results of the study were as follows: 1. Many processing point at issue was found in the quality of corn germ used as rawmaterial. One of such question is that domestically produced crude corn germ oil contain twice free fatty acid content as much as that of produced in America. 2. More throughgoing process of degumming, winterization and hydrogenation in produce of domestic corn germ oil is expected. 3. The crude corn germ meal contain about 15 - 20 percentage (W/W) of oil, and solvent extracted defatted corn germ meal contain about 1.5-2.0 percentage (W/W) oil. 4. Desirable treating amount of diatomaceous earth to precipitation process of crude corn germ oil is about 2 percentage(W/W). 5. Alkali treating amount in refining process is fluctuate at condition of crude corn germ oil. The adequate amount of it is 1.2 (W/W) as much as that of free fatty acid content in crude corn germ oil. 6. Desirable treating amount of activated clay in clay bleaching process is about 2 percentage (W/W). 7. In deodorization process, it is hard to stipulate inner temperature because of it's dependence of vacuum state, about 267-270℃ is optimal temperature.

한국산 소맥배아유의 지방질, Triglyceride 및 Tocopherol 조정

李根保,金德淑 瑞逸專門大學 1991 論文集 Vol.9 No.-

한국산 소맥배아유(CWGO)의 조성은 triglyceride(TG) 59.8%, 유리지방산 17.1%였으며, 복합지질은 총 4.7%였다. 정제소맥배아유(RWGO)의 주요 지방산은 palmitic 13.6%, oleic 18.2%, linoleic 56.7% 및 linolenic acid 7.1%로 불포화도는 82%에 이르렀다. HPLC에 의한 TG 조성 및 함량 측정 결과 S_(3)형은 전혀 검출되지 않앗으며, U_(3)형이 64.2%로 주성분이엇다. 한편, RWGO내 토코페롤 함량은 277.8mg/100g으로 CWGO의 86.95%가 잔류하여 정제손실은 13.05%였으며, RWGO에 잔류한 총 토코페롤 함량은 소맥배아(WG) 함유량의 78.54%였다. 이외 조성은 WG, CWGO 및 RWGO 모두에서 α, β, γ, δ-토코페롤과 α, β-T-3(tocotrienol)가 검출 되었으며, Rwgo에서 α-토코페롤은 전체의 53.74%로 주종을 형성하였다. Component composition of crude wheat germ oil(CWGO) from Korea was composed of triglyceride(TG) 59.8%, free fatty acids 17.1% and total compound lipid 4.7%, respectively. Major fatty acids in refined wheat germ oil(RWGO) were palmitic 13.6%, oleic 18.2%, linoleic 56.7% and linolenic acid 7.1%, its had high unsaturation degree(82.0%). In TG composition and content used for HPLC, U_(3) type was the major component(64.2%) as well as S_(3) type was not detected. In the other hand, tocopherol content in RWGO was 277.8mg/100g, which was refining loss 13.05% compared with CWGO. Total tocopherol content in RWGO was 78.54% of wheat germ(WG). At this composition represented in all sample(WG, CWGO and RWGO), which was detected α, β, γ, δ-tocopherol and α, β-T-3(tocotrienol). But α-tocopherol(53.74%) in RWGO was composed of major component.

식물성 기름의 단독 및 혼합이 도우넛 튀김유로서의 특성에 미치는 영향

李根保,金亨烈 瑞逸專門大學 1991 論文集 Vol.9 No.-

시판 옥배유, 면실유, 대두유 및 미강유를 각각 단독 및 2~4종 혼합한 혼합유를 도우넛 튀김용 기름으로 사용하여 185±2℃에서 5시간동안 가열하면서 매 시간별로 도우넛을 튀긴 다음 이 도우넛으로부터 기름성분을 추출하여 본 연구의 시료유로 하였다. 이 시료유들의 산값, 과산화물값, Lovibond color, 발연점 및 AOM 안정성을 측정하여 다음과 같은 결론을 얻었다. 즉, 도우넛 튀김유로서는 면실유와 미강유가 우수하였고, 옥배유와 대두유는 부적당하였다. 이러한 결과들로 볼 때 도우넛 튀김용 기름으로는 면실유-미강유, 옥배유-면실유-미강유 및 옥배유-면실유-대두유-미강유의 혼합유계가 가장 적합하였다. Frying oils for doughnut, used for the investigation, were domestic corn germ, cottonseed, soybean and rice bran oil as well as all sorts of blented oils. Blending ratio of constituent oils for manufacturing of sample blended oils was same amount(v/v). Sample oils in this investigation are obtained by solvent extraction used for diethyl ether from doughnut samples. At thisn time, doughnuts are fried during 5 hours at 185±2℃, which is carried out 1 hour unit. We are obtained as followed result from changes of acid and peroxide value, Lovibond color, smoke point AOM stability of these sample oils. That is to say, frying stability was increased to the blending oils, cottonseed and rice bran oil were suitable but soybean and corn germ oil were not suitable as base oil of blended oil in oder to frying of doughnut. From these results, frying oil of doughnut was most suitable blended oils, which is cottonseed oil-rice bran oil, corn germ oil-cottonseed oil-rice bran oil and corn germ oil-cottonseed oil-soybean oil-rice bran oil etc.

건조조건 및 가수량이 건면의 품질에 미치는 영향

이근보,김형열 瑞逸專門大學 1993 論文集 Vol.11 No.-

Influencing factors in the manufacturing process of dry noodle products, in the case of consideration to water absorption ratio, cooking time, developing of gluten molecules, texture, volume expansion ratio and water soluble solid matters content etc., were drying method and treating amount of saline solution. Quality improvement was accomplished according to change from hot air drying to cold blast drying method. Quality of the dry noodle products was a direct proportional improved according to increase of treating amount of saline solution as to the same wheat flour. In ASW wheat flour, the suitable treating amount of saline solution was 45-50%(w/w).

식도에 발생한 원발성 소세포암 1예

류보열,김태종,곽재정,김영학,박찬국,김만우,이승일,기근홍 조선의대 1995 The Medical Journal of Chosun University Vol.20 No.2

매실 野生 酵母의 醱酵에 관한 硏究

宋寶鉉,金龍斗,李在根 順天大學校 1985 論文集 Vol.4 No.1

매실의 野生酵母를 발효 실험을 통하여 酵母의 同定, 酒精, Fusel oil 및 香氣 成分을 分析한 結果는 다음과 같다. 매실에서 발견된 野生酵母는 Saccharomyce cervisiaeSP. 5종 Pichti속 3종. Torulopsis 2종을 同定하였다. 酒精 生成力은 일발연 1호가 16%였으며 野生 酵母Ⅰ,Ⅱ.Ⅲ,Ⅳ는 각각 15.2%, 14.1%, 7.64% 및 13.5%였다. Fusel oil 生命力은 일발연 1호가 2.7%, 396호가 2.6%였으며 野生 酵母 Ⅰ,Ⅱ,Ⅲ,Ⅳ는 각각 0.5%, 0.3%, 0.3% 및 0.5%로 나타 香氣 成分은 일반연1호, 396호, 野生 酵母Ⅰ은 비슷하였으며 野生 酵母Ⅱ, Ⅲ, Ⅳ는 香氣 成分이 많은 것으로 나타났다. This study was conducted to evaluate the alcohols and flavors through fermentational using the wild yeast isolated in Mume(prunus mume s.e.t.z.)and the wild yeasts were identified, concurrently. The alcohols and flavors were analyzed by chromatography. 5 species(Sacch,cerevisiae sp.), 3 species(Pichia genus)and 2 spcecies(Torulopsis sp.)were identified. In the alcohol yielding ability test of yeasts, the yielding ability was 16% in Sacch cerevisiae, and 15.2%, 14.1%, 7.6%and 13.5% in the wild yeasts(#1,2,3,4), respectively, while in the fusel, the percentage of fusel oil was 2.7% in Sacch. cerevisiae, 2.6% in sacch. formosensis, and 0.5%, 0.3%, 0.3%and 0.8% in the wild yeasts(#1,2,3,4,)respectively. The amount of flavors made by yeasts such as Sacch cervisiae, Sacch. formosensis and wild yeast #1 was similar in each case but that of the wild yearst #2,3,4 was much more than above 3 species yeasts.

마라톤후 발생한 열사병 1례

강보승,이정훈,송형곤,송근정,정연권 대한응급의학회 2000 대한응급의학회지 Vol.11 No.3

Heat stroke, a medical emergency, occurs when the body's thermal regulation is upset and unable to dissipate adequate amounts of heat with a rise in body temperature. It is characterized by hyperpyrexia, with a core temperature of 40˚C or more. hot dry skin, and central nervous system disturbance and usually results in rhabdomyolysis and multiorgan failure. Our case, a 43-year-old healthy male, was caused by a marathon, half course, on a sunny day in late summer. He suddenly fell down on the road and was delivered to a nearby hospital, where a seizure developed. He was transfered to our hospital and then displayed Central Nervous System disturbance, hot dry skin, acute liver failure, rhabdomyolysis, anurlc acute renal failure, and disseminated intravasculular coagulopathy. He was treated with general supportive care and hemofiltration. Despite the aggressive management, he died of shock on the fifth day after admission.

레이저 회절발법에 의한 네마틱상 MBBA의 비선형 광학성 동력학

윤보형,이일근,김성규 성균관대학교 기초과학연구소 1997 論文集 Vol.48 No.-

170㎛ 두께의 네마틱 MBBA film에 레이저 여기빔을 교차시켜 회절발을 형성시켰을 때 회절 신호를 시간적으로 추적하여 비선형 광학 동력학적 정보를 얻었다. 여기빔의 파장이 355nm이고 펄스의 세기가 10mJ/㎠일 때 회절신호의 시간적인 모양은 sub-ms, ms이 시간대에서 구분할 수 있는 4개 성분으로 구성되어 있다. 회절발의 간격이 8㎛일 때 가장 빠른 성분은 실험기기의 한계시간(~20ns)내에서 발생하고 약 10㎲시간으로 사라지는데 이는 계면의 열확산에 기인한다. 이 성분은 탐사빔의 편광에 크게 의존해서 나타난다. 네마틱상-등방상 상전이 지점에 접근하는 온도가 되면 이 편광의존성은 감소한다. 가장 약하고 느린 성분은 100ms의 시간대에서 관찰되어지는데 cis-MBBA의 질량확산이라 볼 수 있다. sub-ms 와 ms 시간대에서 회절신호의 지배적인 중간의 두 성분은 각각 지수함수적으로 증가하고 지수함수적으로 감소함을 보여준다. 두 성분의 원인은 각각 레이저 조사에 의한 온도변화로 인해 질서도의 파괴 및 회복, 레이저에 의해 형성된 광변형 상태에 의한 질서도의 파괴 및 회복에 기인한 것으로 판단된다. 온도가 상전이 점에 가까워지면 물질의 광학 비선형도는 다차회절이 눈으로도 관측될 정도로 증가한다. 다차회절신호를 휴리에 변환하여 회절발의 모양을 합성함으로써 주로 광변형상태의 존재가 다차회절의 원인, 즉 비이상적으로 높은 비선형 광학성의 중요한 원인으로 생각할 수 있다.