일부 지역 제조업체 안전·보건관계자들의 지식 및 태도에 관한 연구

송영표,리갑수,이성수,안규동,이병국 순천향대학교 산업의학연구소 1996 순천향산업의학 Vol.2 No.1

The useful preventive measure for industrial accidents in manufacturing industries could be achieved through automation, education of workers on safety, proper work practice and etc. The success of prevention of industrial accident could be haevily relied on the awareness of accident prevention of workers and management personnel in each industries. In order to obtain general awareness of industrial accident in terms of knowledge and attitude and to provide useful information for the proper preventive measure of industrial accident, questionnaire survey was done with manufacturing industries in Chunan area which has 5 and more workers. Questionnaire with 50 question items were sent to 570 relevant personnels in 471 manufacturing industries. Out of 560, 460 relevant personnel replied to the questionnaire. The results obtained were as follow; 1. While most manufacturing industries(391 industries, 86.7%) under study reported that they had full time occupational safety and health personnel, only 30 manufacturing industries(6.5%) with legal requirement of such personnel did not have relevant ones. 2. Most popular position for the personnel of safety and health duty were section chief(33.2%), and 46.8% of safety and health personnel were in the age group of 30-39. Whereas 66.9% of them were titled as production chief and management chief. 3. Most safety and health personnel(98.5%) reported that disseminated information from professional organization of occupational safety and health were very useful to carry out their safety and health duties. 4. Eight one percent respondent received safety education from governmental organization or affiliated institute and most of them (97.3%) reported that such education was very effective. 5. While 61.8% of respondent reported the necessity of field inspection by inspector for routine and consultation, 30.0% of respondent wanted document inspection without real field inspection. But most respondent replied that such inspections were useful for conducting safety and health prevention. 6. While 93.7% of respondent thought that accident prevention were helpful for production, 88.8% and 86.0 of them replied that accident prevention could influence the cost of production and quality of products, respectively which eventually influenced the competitiveness of each industries. 7. Eighty five percent of respondent replied that accident could be prevented with educational, personal and material resources. 8. While 96.5% of respondent replied that their industries provided safety education, out of them 26.2% industries thought that their safety education were superficial. The most popular frequency of safety education was once per month(56.0%) and 31.0% industries provided once a week. On the other hand 13.1% of industries provided every day safety education on regular basis. 9. While 45.2% of respondent replied that employer had strong commitment for safety and health, 41.3% of respondent replied that there were some changes and progression of employer's attitude for safety and health issues. 10. While 49.2% of respondent replied the necessity of legal requirement of safety personnel, 45.8% of respondent replied that voluntary requirement for safety personnel were more practical and helpful for accident prevention. 11. The necessity of periodic health examination were replied from most respondent(90.0%) and 73.0% of respondent thought that periodic health examination were helpful for the promotion of worker's health, but 56.4% of respondent criticized that periodic health examination were superficial and needed revision of content and method of periodic health examination. 12. Most respondent(92.7%) agreed the necessity of environmental measurement and 64.4% of respondent had their confidence on the result of environmental measurement, whereas 56.7% of respondent replied that their industries were repaired and improved according to the recommendation of environmental measurement and 85.6% of respondent replied that some kind of countermeasure for the recommendation such as supplies of personal protective equipments were done.

김치식이가 흰쥐의 항산화시스템에 미치는 영향

류승희,권명자,송영옥,송영선,문갑순 인제대학교 2003 仁濟論叢 Vol.18 No.1

김치는 배추를 주재료로 하여 마늘, 고추, 생강 등의 양념류를 포함하는 여러 재료들로 만들어지며 이들 재료 중에는 항산화효과를 가진 것으로 알려진 성분들이 많이 함유되어 있어 김치도 항산화효과를 나타낼 것으로 여겨진다. In vitro 실험계 및 세포 모델계에서 김치 재료 및 김치의 항산화효과는 확인된바 있으나 In vivo 시스템에서의 김치의 항산화효과에 관한 자료는 부족하다. 따라서 본 실험에서는 김치 섭취의 생체 내 항산화효과를 규명하기 위하여 흰쥐에게 동결건조한 김치 3, 5, 10% 첨가 식이를 6주간 섭취시키면서 간조직의 산화와 항산화효소계의 활성을 측정하였다. 간의 MDA 함량은 대조군에 비해 김치 투여군에서 낮았고 특히 5% 김치섭취군에서 현저히 낮은 값을 나타내었다. 단백질 산화를 나타내는 카르보닐 함량도 대조군에 비해 김치섭취군에서 낮아 생체 내에서 김치식이가 과산화물 생성 억제효과를 나타내었다. 항산화 효소계의 활성을 측정한 결과 SOD 활성은 대조군에 비해 김치섭취군에서 현저하게 높았고 김치첨가 함량이 증가할수록 SOD 활성이 유의적으로 높아져 10% 김치섭취군에서는 대조군에 비해 70% 이상 높은 활성을 나타내었다. Catalase 활성은 각 군에서 유의적인 차이가 나타나지 않았으나 GSH-px의 활성은 김치 섭취가 높을수록 상대적으로 높은 증가율을 나타내어 SOD 활성과 동일한 경향을 나타내었다. 따라서 김치식이는 생체 내에서 치질 및 단백질 과산화를 현저하게 억제하였고 항산화효소계인 SOD와 GSH-px의 활성을 농도의존적으로 증진시켜 김치식이가 체내의 산화적 스트레스를 효과적으로 억제하는데 기여함을 알 수 있었다. Kimchi is a Kruean traditional fermented food containing various ingredients such as Chinese cabbage, garlic, ginger, red pepper and fish sauce. Some of their components were known as its antioxidative activities and antioxidative effects of kimchi have been studied using in vitro and cell model system. To investigate the antioxidative effect of dietary kimchi, 4 groups of male S.D. rats (n=36) were fed 0, 3%, 5%, and 10% freeze-dried kimchi for 6 weeks and hepatic lipid peroxidation, protein oxidation and the activities of antioxidative enzymes were measured. Hepatic MDA content fed kimchi diet was lower than control diet. Protein carbonyl values were decreased in kimchi diet group, but not significant. SOD activities were significantly increased in kimchi added groups at dose-dependent manner. At 10% kimchi added group, SOD activity increased by 70% compared with control diet group. Catalase activities were not different between experimental groups and control group, whereas GSH-px activities were significantly increased in kimchi added group. As a result kimchi diet inhibited lipid and protein oxidation and induced antioxidative enzymes, SOD and GSH-px in rat hepatic tissue. It suggests that dietary kimchi is expected to prevent the oxidative stress in animal and human.

김치가 노화촉진쥐 간의 유리기 생성 및 항산화효소 활성에 미치는 영향

김종현,권명자,이소영,류재두,문갑순,최홍식,송영옥 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

본 연구는 김치가 노화 억제에 미치는 영향을 살펴보기 위하여 AIN-76마우스 식이에 배추, 갓김치, 갓배추김치를 각 동결건조 김치를 5%씩 첨가하여 만든 후 김치식이를 노화촉진쥐인 SAMP8에게 1년간 섭취시키면서 간의 노화관련 특성인 유리기 농도와 항산화효소계의 효소활성 변화를 살펴 보았다. 노화촉진쥐 간의 총유리기, OH radical, H_2O_2 그리고 TBARS모두 가령에 따라 증가되었으며, 간에서 생성된 유리기 농도와 TBARS 농도는 대조군에 비해 김치섭취시 유의적으로 감소되었다(p<0.05). 그러나 생성된 유리기를 제거하기 위한 SOD활성은 오히려 김치섭취군에서 유의적으로 증가되었으며(p<0.05), catalase와 GSH-px, GSH/GSSG의 비율도 김치섭취군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 노화에 따라 발생되는 간의 유리기 및 TBARS 생성은 억제시키면서, 이를 제거하는 항산화계 효소는 활성화시켜 노화를 억제한 것으로 생각된다. 김치종류 중에서는 배추김치보다 배추갓김치와 갓김치가 유리기 생성 억제 및 항산화 효소 활성을 더욱 증진시킨 것으로 관찰되어 이는 첨가된 갓의 항산화물질 때문인 것으로 생각된다. This study was performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK)group, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and H_2O_2 of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups. MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the bruin of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu, Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK. Further study is needed to find out the mechanism of kimchi on retarding aging.

위암환자에서 분리된 Helicobacter pylori의 항생물질에 대한 감수성과 저항성 균에 대한 항생제 병합요법의 효과

송갑영(Gap-Young Song),장명웅(Myung-Woong Chang) 大韓微生物學會 1999 大韓微生物學會誌 Vol.34 No.6

National Cholesterol Treatment Guidelines in Korean Population Setting-up the cutpoints for high blood cholesterol

Kim, J. Q Korean Academy of Medical Science 1997 Journal of Korean medical science Vol.12 No.1

시판 멸치 액젓의 품질과 그 액젓으로 제조한 김치의 품질 연구

송영선,문갑순,류복미,전영수 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.3

닭고기를 멸균한 증류수, 1%, 2%, 3% 젖산용액으로 처리하여 4℃에서 보관하면서 미생물 수의 변화, pH의 변화, 색과 냄새의 변화를 조사하였다. 중온성균, 저온성균, 장내세균에 대해서는 젖산의 농도가 높아질수록 성장억제 효과가 증가하였고, 효모와 곰팡이에 대한 젖산의 성장억제 효과는 높지 않은 것으로 나타났다. 성장억제는 중온성균에서는 유도기가 연장되고, 저온성균에서는 대수기가 억제되는 형태로 나타났다. 저장기간 중 닭고기의 pH는 상승하였고, 젖산의 항미생물효과는 주로 pH저하에 의한 것으로 추정되었다. 3%까지의 젖산용액은 닭고기의 냄새에 유의적인 변화를 일으키지 않았으며, 1%와 2% 젖산용액은 닭고기의 색에 변화를 주지 않았으나, 3% 젖산용액은 탈색을 일으켰다. The changes of microorganisms, pH, color and flavor were examined in the chicken treated with 0%, 1%, 2%, and 3% lactic acid solutions during the storage at 4℃. Lactic acid treatment inhibited the growth of mesophiles, psychrotrophs, and enteric bacilli as the concentration increased, however, it was not effective on yeasts and molds. Extension of lag phase for mesophilic bacteria and suppression of log phase for psychrotrophs and enteric bacilli were observed in the growth inhibition patterns. The pH of the chicken increased during the storage and antimicrobial effect of lactic acid appears to be due to mainly the decrease of pH. No flavor change of the chicken was observed by any lactic acid treatment, however, 3% lactic acid caused discoloration of the chicken.

부산지역의 김치 염도 및 김치 염도에 대한 인식도

송영선,문갑순,류복미,전영수,이치간,김성경 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

부산 지역의 김치 염도 및 김치 염도에 관한 인식도를 조사하여 김치 염도의 표준화의 기초 자료로 삼기위해 1996년 6, 7월에 걸쳐 부산지역 4개 대학의 학부모와 1997년 1, 2월에 걸쳐 부산 여성문화회관 주부를 대상으로 김치에 대한 설문조사를 실시하고 수거한 김치의 염도를 측정하였다. 설문 조사의 결과 조사 대상자는 연령별로는 30, 40대가 가장 많았고, 학력은 고졸이, 월수입은 100-199만원 사이가 가장 많았다. 조사 대상자들의 연령과 월수입에 따른 김치 염도를 측정한 결과 월수입에 따른 김치 염도의 차이는 없었으며, 여름 김치의 경우 연령에 따른 상관성은 나타나지 않았고, 겨울김치의 경우 연령이 증가함에 따라 김치 염도가 증가하는 경향이었고, 젊을수록 저염 김치를 선호하는 것으로 나타났다. 주거주지는 부산, 경남 지역이 90% 이상이었고, 다수가 주거주지가 김치 담그는 방법에 영향을 미친다고 응답하였다. 김치 담그는 법의 전수자로서는 친정 어머니가 가장 많았으며, 자가 김치의 경우 비교적 일정한 염도를 나타낸다고 답하였다. 자가 김치에 대해 본인과 가족이 약간 싱겁다고 생각하는 염도는 여름김치의 경우 각각 2.46±0.24%와 2.57±0.23%였고,적당하다고생각하는 것은 각각 2.61±0.51%와 2.65±0.57%였으며, 짜다고 생각하는 염도는 각각 2.77±0.61%과 2.62±0.47%로써 김치염도와 염도에 대한 인식도가 거의 일치하였다. 겨울김치의 경우 본인과 가족이 약간 싱겁다고 생각하는 염도는 각각 2.98±0.83%와 3.02±0.71%였고, 적당하다고 생각하는것은 각각 2.82±0.49%와 2.94±0.53%이었으며, 짜다고 생각하는 염도는 각각 3.20±0.61%과 3.25±0.49%로 나타나 김치염도와 염도에 대한 인식도와는 약간 일치하지 않았다. 겨울김치 시료 186개의 평균 염도는 2.97±0.54%로 장기간 저장을 위해 3%정도의 염도를 나타내었지만, 여름김치 시료 201개에 대한 평균 염도는 2.55±0.44%로 염도가 상당히 낮은 것으로 나타났다. 김치의 염도는 90% 이상이 건강과 관련이 있다고 답하였고, 김치를 조금 싱겁게 해서 먹는 것이 좋다고 답한 사람이 70-80%를 나타내어 앞으로 김치 염도는 현재보다 조금 낮게 표준화하는 것이 필요할 것으로 생각된다. To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46±0.24% by housewives and 2.57±0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61±0.51% and 2.65±0.57%, salinity of Kimchi perceived as salty was 2.77±0.61% and 2.62±0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98±0.83% by housewives and 3.02±0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82±0.49% and 2.94±0.53%, and the salinity of winter Kimchi perceived as salty was 3.20±0.61% and 3.25±0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55±0.44%, while average salinity of winter Kimchis was 2.97±0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypertention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3% of salinity in factory scale in the near future.

꿩(Phasianus colchicus) 비만세포의 조직화학적 특징과 미세구조

이영훈(Young-Hoon Lee),김갑태(Gap-Tae Kim),한의혁(Eui-Hyeog Han),김형태(Hyoung Tae Kim),박병건(Byung Keon Park),이무삼(Moo Sam Lee),송창호(Chang Ho Song) 대한해부학회 2006 Anatomy & Cell Biology Vol.39 No.5

꿩(Phasianus colchicus) 비만세포(mast cell)에 관한 조직화학적 특징과 미세구조를 밝히기 위하여 본 연구를 실시하였다. 꿩의 혀(tongue)와 앞위(proventriculus), 돌창자(ileum), 파브리시우스주머니(fabricius bursa)의 조직을 10% 중성포르말린 용액 또는 카르노이 (Carnoy) 용액, 절반 농도의 카르노브스키 (half-strength Karnovsky) 용액으로 각각 고정한 다음, 툴루이딘청 (toluidine blue) 또는 알시안청 (alcian blue), 콩고적 (congo red), 알칼리김자(alkaline Giemsa) 염색을 각각 실시하여 광학현미경으로 비만세포를 관찰하였다. 또한 비만세포의 미세구조를 관찰하기 위하여 위와 같은 부위를 절취하여 절반 농도의 카르노브스키 용액과 1% 오스뮴산으로 고정한 다음 통상적인 방법에 따라 염색을 실시하여 전자현미경으로 관찰하였다. 10% 중성포르말린으로 고정된 모든 조직에서 4가지 염색으로 비만세포들을 관찰할 수 없었다. 카르노이 용액으로 고정된 일부 조직에서 비만세포들을 관찰할 수 있었으나 세포의 바깥 윤곽은 뚜렷하지 않았다. 절반 농도의 카르노브스키 용액으로 고정된 모든 조직에서 염색방법에 관계없이 비만세포와 세포질내 과립들이 잘 관찰되었다. 비만세포들은 대부분 난원형이었으나 삼각형, 방추형, 부정형도 관찰되었고 이들은 손가락모양의 세포질돌기를 가지고 있었다. 전자현 미경적 관찰에서 일부 비만세포에서 세포소기관들은 잘 발달되어 있었고, 세포질내 과립들은 원형 또는 부정형이었고 막으로 둘러 싸여 있었다. 과립안은 전자밀도가 높거나 낮은 망상형 또는 입자형, 스폰지형, 혼합형 구조들이었다. 꿩의 비만세포를 관찰하기 위 하여는 10% 중성포르말린이나 카르노이 용액을 이용한 고정 보다 절반농도의 카르노브스키 용액을 이용한 고정방법이 좋을 것으로 생각된다. This study describes the histochemical characteristics and ultrastructure of mast cells from tongue, proventriculus, ileum and fabricius bursa, in pheasant (Phasianus colchicus) by light and electron microscopy. We compared the stainability of 4 different methods, toluidine blue, alcian blue, congo red and alkaline Giemsa, to stain mast cell granules from fixed pheasant organs in three different fixatives, 10% neutral buffered formalin, Carnoy’s solution or half-strength Karnovsky’s solution. Mast cells in all experimental organs were not stained with 4 different staining methods after fixation in 10% neutral buffered formalin but well stained in fixed organs with half-strength Karnovsky’s solution. The mast cells had many metachromatic granules stained with toluidine blue or alkaline Giemsa and orthochromatic granules stained with alcian blue or congo red in tissues fixed in half-strength Karnovsky’s solution. In electron microscopy, pheasant mast cells were oval, triangular, spindle-like or irregular and had a few finger-like cytoplasmic processes. There were the membrane-bounded secretory granules and the well-developed organelles in mast cells. Internal large granules were oval or irregular, and had variable shape; some higher or lower electron density with homogeneous appearance; some had a particular appearance, and a few showed reticular or spongy-like structure. This indicates that 10% neutral buffered formalin or Carnoy’s fixation may be inadequate for detection of mast cells in pheasant, whereas the half-strength Karnovsky’s fixation provides metachromatic or orthochromatic staining of mast cell granules.

정부 R&D예산편성 지원을 위한 사업구조 및 예산통계분석시스템 구축

송미영(Song Mee Young),신애리(Shin Ai Li),최갑헌(Choi Gap Heon) 한국정보과학회 2014 한국정보과학회 학술발표논문집 Vol.2014 No.6

Euro-6(c) 입자상 물질 개수(PN) 규제 대응 GDI 차량 실도로 내구를 통한 GPF 시스템 PN 제거 성능 검증

정갑순(Gap-soon Jung),송진우(Jin-woo Song),윤기영(Ki-young Yoon),인치범(Chi-bum In) 한국자동차공학회 2014 한국자동차공학회 부문종합 학술대회 Vol.2014 No.5

In this study, a optimized GPF system was verified with 160,000 km fleet durability test conducted with GDI vehicle by the first in Korea. The GPF system could meet the Euro-6(c) PN regulation at all given mileage, and soot accumulation was not found at low speed driving, < 50kph, until 20,000 km. And the getting higher PN removal efficiency and back pressure were observed with increasing mileage, thanks to the ash accumulation in GPF. The accumulated ash played key role to increase back pressure of the GPF, and the shape of ash was deeply related with the exhaust gas flow distribution. Eelemental analysis of the ash was well matched with the lubricant oil such as P, Zn, Ca.