• KOREAN POULTRY JOURNAL
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• v.22 no.3 s.245
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• pp.52-55
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• 1990

계란은 종래 전란 혹은 난백 및 난황으로만 분리되어 식품에 이용되어 왔으나 최근 분리, 정제기술의 진전으로 계란에 함유되어 있는 단백질을 비롯한 성분이 추출되어 의약품, 화장품 및 건강식품의 소재로서 이용되고 있다. 계란은 유, 육과 마찬가지로 동물성 단백질원이라는 측면 외에 유, 육이 가지고 있지 못한 기능 즉 계란으로부터 생명이 탄생한다는 신비스러운 기능을 갖고 있다. 계란이 단순한 에너지의 공급원이 아니라 생명체를 탄생시킨다는 것은 아직까지도 과학적인 방법에 의하여 밝혀지지 않은 새로운 기능을 가진 성분이 계란 중에 함유되어 있을 가능성이 크다는 것을 의미한다. 따라서 본란에서는 계란의 새로운 용도개발을 위하여 기능성을 중심으로 계란성분을 고찰해 보기로 한다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.94-99
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• 2019

The objective of this study is to establish the shelf life of non-pasteurized whole egg, egg yolk and egg white liquid. Each sample was stored for two weeks at $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$, and then sensory, microbial, and physicochemical tests were performed periodically. The estimation of shelf life was based on the microbial standards of total viable counts and coliforms. The chemical properties highly correlated with the sensory evaluation were also used. Our results showed that the shelf life was the most influenced by microbial properties. Exceptionally, however, whole egg and white liquid stored at $5^{\circ}C$ and $10^{\circ}C$ with limited bacterial growth were affected by chemical property. The shelf life of the three non-pasteurized liquids was calculated to be less than one day at over $15^{\circ}C$. At $5^{\circ}C$ and $10^{\circ}C$, the shelf life was calculated to be 5 d and 1 d for egg yolk liquid, 5 d and 5 d for egg white, and 7 d and 5 d for whole egg, respectively. Therefore, it is advisable to establish reasonable shelf life in the more specific manner based on consideration of these findings.

• The Bulletin of The Korean Astronomical Society
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• v.41 no.1
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• pp.57.1-57.1
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• 2016

전통천문학은 우리 역사에 남아 있는 대표적 과학자산이며 현대 천문학적 자료로 활용이 가능한 문화유산이다. 우리나라에는 역사시대 이전부터 조선시대까지 고대 별자리 그림을 비롯해 천문관측기록과 천문대 등 다양한 천문자산이 전해지고 있다. 오랜 시간 여러 전란과 일제 강점시기를 거치며 많은 자료가 소실되었지만 한반도의 남과북에는 여전히 많이 천문유산이 남아 있다. 천문역사를 공유하고 있는 남북한 천문학자들이 전통천문학을 함께 연구해야 하는 이유이기도 하다. 현재 남북한의 전통천문학분야 협력 방안에 대한 기획연구를 진행 중이다. 북한 천문학자들은 지난 2012년 IAU GA를 기점으로 다시 국제 학술 활동을 이어가고 있으며 2015년 IAU GA에서는 전통천문 분야를 비롯해 두 편의 연구 결과를 발표하였다. 남북한 공동 연구를 위해서는 북한의 전통천문학 연구와 국제 학술교류 현황에 대한 이해가 선행되어야 한다. 본 발표에서는 지금까지 조사한 북한의 전통천문 연구 현황과 대외 학술교류 현황에 대해 보고하고 향후 남북한 공동연구를 위한 방법과 연구 주제에 대해서 발표하고자 한다.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.118-122
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• 1983

The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at $58^{\circ}C$ for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were $2.5{\times}10^{10}$, 0.70 and 4.8 respectively after 24 hrs fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1588-1593
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• 2014

This study evaluated the genotoxic effects of 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper). In bacterial reversion assay with Salmonella Typhimurium TA98, TA100, TA1535, and TA1537, the X-ray irradiated foods did not show a significantly increased number of revertant colonies in the presence or absence of the S9 metabolic activation system. In chromosomal aberration tests with Chinese hamster ovary (CHO) cells, the X-ray irradiated foods showed no increase in the frequency of chromosomal aberrations. In in vivo mouse micronucleus assay, the X-ray irradiated foods did not show any increase in the frequency of polychromatic erythrocytes with micronuclei. These results indicate that 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper) showed no genotoxic effects under these experimental conditions.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.303-310
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• 2000

In vitro 소화시 계란 성분이 anti-Y ruckeri IgY 항세 활성을 안정화시키는데 어떡해 관여하는지를 SDS-PAGE와 ELISA로 조사한 결과는 다음과 같다. Anti-Y ruckeris IgY 항체와 난황 및 난백으로 혼합 후 펩신으로소화시킨 후 경우 1시간 후 난황 및 난백이 혼합된 시료에서 모두 anti-Y ruckeri IgY 항체의 heavy chain과 light chain이 분해는 되었지만 어느 정도 밴드를 관찰할 수있었으며, anti-Y, ruckeri IgY 항체 활성 측정한 결과 난황시료는 35%, 난백시료는 61%의 항체 활성을 유지시켰다. Anti-Y ruckeri IgY 항체와 오보알부민, 오보뮤우신, 라이소자임 및 오보뮤코이드를 혼합 한 후 펩신으로 소화시킨 경우 1시간 우에는 anti-Y, ruckeri IgY항체의 heavy chain의 밴드르 fdjsm 정도 볼 수 있는 형태로 나타났으며, anti-Y, ruckeri IgY 항체의 light chain는 오보뮤우신 및 오보뮤코이드가 홉합되어 펩신으로 소화시킨 경우 1시간 후에는 밴드를 거의 볼수 없었으나 오보알부민 오보트란스훼린 및 라이소자임에 혼합된 시료에서 밴드를 관찰할수 있었다. 특히 라이소자임과 오보트란스훼린의 경우 펩신 호화 2시간 우에도 anti-Y, ruckeri IgY 항체의 light 밴드가 관찰되었다. 펩신소화 1시간 후에 난백성분이오보알부민, 오보뮤우신, 라이소자임, 오보트란스웨린 및 오부뮤코이드 중에서 단지 오보트란스훼린만이 38%의 anti-Y, ruckeri IgY 항체 활서을 보인후 2시간 후에도 15% 정동의 활성을 나타내었다. anti-Y, ruckeri IgY항체와 난백 및 전란을 혼합한 다음 무지개송어 위 추출액으로 소화시 2시간 후에 난백은 14%, 전란은 69%로 anti-Y, ruckeri IgY 항체 활성을 유지시킨 것으로 나타났다.X> $e_{I}$ WPi_BE_QE]]]]]로 상징하며 WLWQ에 적용되는 몇 가지 제약을 관찰하고 이를 일반적인 언어원리로 설명한다. 첫째, XP는 주어로만 해석되는데 그 이유는 XP가 목적어 혹은 부가어 등 다른 기능을 할 경우 생략 부위가 생략의 복원 가능선 원리 (the deletion-up-to recoverability principle)를 위배하기 때문이다. 둘째, WLWQ가 내용 의문문으로만 해석되는데 그 이유는 양의 공리(the maxim of quantity: Grice 1975) 때문이다. 평서문으로 해석될 경우 WP에 들어갈 부분이 XP의 자질의 부분집합에 불과하므로 명제가 아무런 정보제공을 하지 못한다. 반면 의문문 자체는 정보제공을 추구하지 않으므로 앞에서 언급한 양의 공리로부터 자유롭다. 셋째, WLWQ의 XP는 주제어 표지 ‘는/-은’을 취하나 주어표지 ‘가/-이’는 취하지 못한다(XP-는/-은 vs. XP-가/-이). 이는 IP내부 에 비공범주의 존재 여부에 따라 C의 음운형태(PF)가 시성이 정해진다는 가설로 설명하고자 했다. WLWQ에 대한 우리의 논의가 옳다면, 본 논문은 다음과 같은 이론적 함의를 기닌다. 첫째, WLWQ의 존재는 생략에 대한 두 이론 즉 LF 복사 이론과 PF 삭제 이론 중 전자의 입장을 지지한다. 둘째, WP를 XP로부터 복원할 때 부분 자질만 복사된다. 이는 어휘가 통사층위로 들어온 이후에도 어휘 자질들이 완전히 동결되는 것이 아니라 계속 지시될 수 있다는 가설을 지지한다.

• (The)Study of the Eastern Classic
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• no.68
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• pp.69-97
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• 2017

In this paper, I tried to examine the aspects of overcoming the aftermath of war through literary works. As history is continuously being reinterpreted and reevaluated, historical figures are described differently and given new meanings especially in the field of literature. It is not only important to examine these interpretations from previous generations themselves; it is also important to analyze them from a modern day perspective and look closely at their meanings. This research, by focusing on the post Manchu's invasion period, I examined the contemporary discussion. Literary works which were written in the post Manchu's invasion had different meaning comparing to the other time. Scholars at that time wanted to use historical figures as an allegory of temporary national situation. And this social phenomena was deeply related to the temporary discourses such like wipe off a disgrace by taking revenge on Qing (boksu $s{\breve{o}}lch^{prime}I$, 復讐雪恥) or loyalty to the Ming dynasty ($taemy{\breve{o}}ng$ ${\breve{u}}iri$, 對明義理). So that this research takes genre, time period, and nationality as the main variables to interpret typical historical figures and study their aspects.

• (The)Study of the Eastern Classic
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• no.35
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• pp.7-33
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• 2009

Oh Su-yeong (1521-1606) would be called 'Gyeomjung' with the pen name of 'Chundang' and 'Doam.' Since he was so good at calligraphy, he would also be one of the 'Seonseong Sampil (three great writers)' along with Geum Bo and Lee Suk-ryang. He wrote "Chundang Collection." So far, a study on him and his writing has been hardly conducted. This paper has investigated his life and companionship in order to restore his legacy that has disappeared in the history of Korean literature. This paper has briefly summarized his life and family line and examined his friendship with the students of Toegye Yi Hwang. In fact, most of his friends were the disciples of the great philosopher and Confucian scholar, which proves what he pursued throughout his life. In his poetry, many poems regarding moral standard in friendship are often found. A true humanity can be felt in them. In his sensitive poems on natural creatures can be sensed his wit and humor. After going through the vortex of war, he vividly described the reality of tragic war through his poems as well. A further study needs to be conducted on his poetry.

• Journal for History of Mathematics
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• v.25 no.2
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• pp.1-9
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• 2012

After disastrous foreign invasions in 1592 and 1636, Chosun lost most of the traditional mathematical works and needed to revive its mathematics. The new calendar system, ShiXianLi(時憲曆, 1645), was brought into Chosun in the same year. In order to understand the system, Chosun imported books related to western mathematics. For the traditional mathematics, Kim Si Jin(金始振, 1618-1667) republished SuanXue QiMeng(算學啓蒙, 1299) in 1660. We discuss the works by two great mathematicians of early 18th century, Cho Tae Gu(趙泰耉, 1660-1723) and Hong Jung Ha(洪正夏, 1684-?) and then conclude that Cho's JuSeoGwanGyun(籌 書管見) and Hong's GuIlJib(九一集) became a real breakthrough for the second half of the history of Chosun mathematics.