• 미생물학회지
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• 제35권4호
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• pp.289-295
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• 1999

Dunaliella bardawil의 적절한 생장과${\beta}$-carotene의 효과적인 축적 조건을 확립하기 위하여 염 농도, pH, 광량, 교반속도, 오존처리, 과산화수소 첨가 등의 영향을 비교하였고, 식용 식물성 기름을 이용한 ${\beta}$-carotene의 추출조건을 비교하였다. D. bardawil의 비생장 속도는 1N NaCl, pH 8.0 광량 80${\mu}$$E/\m^2/s$ , 70rpm 으로 배양 시에 0.168/hr로 최대를 나타냈다. 흰색 형광등을 250${\mu}$$E/\m^2/s$ 로 조사한 경우 ${\beta}$-carotene isomer 축적은 cis isomer가 trans isomer에 비해 높은 증가율을 보였다. ${\beta}$-carotene의 축적을 위하여 50${\mu}$M 과산화수소를 배양 2일 경과 후에 첨가한 경우 대조군의 축적율이 150${\mu}$g/ml인데 비해 324${\mu}$g/ml로, 200ppb로 2시간 오존 처리했을 때 약 1.8배 증가한 270${\mu}$g/ml이었다. 식용기름에 의한 37${\circ}C$에서의 추출효율은 올리브유, 참기름, 미강유, 옥수수유, 대두유의 순서로 나타났으며, 올리브유를 수층 부피의 9배로 첨가하고 50${\circ}C$에서 1시간 동안 sonication한 결과 96.95의 추출효율을 나타내었다.

• 동아시아식생활학회지
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• 제1권1호
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• 한국식품영양과학회지
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• 제36권6호
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• pp.745-752
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• 2007

본 연구는 닭고기의 감마지방산 축적에 관한 서로 다른 수준의 달맞이꽃 종자유 급여효과를 조사하였다. 로스(Ross)종 1일령 broiler 수컷 600수를 6처리구${\times}$4반복으로 완전임의 배치하였다. 브로일러는 포화지방산 급원으로서 우지를 함유하는 대조구, 감마지방산 급원으로서 달맞이꽃 종자유(EPO, evening primrose oil) 0.5%, EPO 혼합유(EPO 70:대두유 30) 0.7%, EPO 1.5%, EPO 3.0% 및 EPO 4.0% 첨가사료를 브로일러 후기 2주 동안 섭취하였다. 체중은 0.5% EPO 첨가구를 제외하고는 대조구와 처리구간 통계적유의차가 있었다(p<0.05). 도체중에 대한 다리살과 가슴살의 무게비율은 다리살에서 0.5% EPO 첨가구 및 가슴살에서 0.5% EPO 첨가구와 4.0% EPO 첨가구를 제외하고는 대조구와 처리구간 유의성이 인정되었다(p<0.05). EPO 첨가사료를 섭취한 닭고기 피부와 가슴살 지질의 포화지방산 조성은 대조구에 비해서 유의적으로 낮아졌으나 불포화지방산 조성은 대조구와 비교할 때 EPO 첨가구가 높았다(p<0.05). 특히, 닭고기 부위별 지질의 감마지방산(GLA, gamma-linolenicacid, 18:3n-6) 조성은 대조구와 비교할 때 EPO 첨가구에서 높았다(p<0.05). 이 결과는 육계사료 내 달맞이꽃 종자유를 첨가.급여함으로써 감마지방산이 강화된 새로운 기능성 닭고기를 생산할 수 있음을 시사해 준다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.53-62
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• 2004

The aim of this study was to predict the energy value and dynamic degradation of roughage in Taiwan using the $Daisy^{(R)}$. in vitro fermentation method to provide information on one of the very important nutrients for ration formulation. The second objective was to study the effects of Aspergillus oryzae (AFE) inclusion on nutrient utilization. Three ruminal fistulated dry dairy cows were used for rumen fluid and fifteen conventional forages used in dairy cattle were collected around this island. The degradability of these feedstuffs with and without AFE ($Amaferm^{(R)}$.) treatment was measured using the $Daisy^{(R)}$. in vitro method. The roughage energy values, including TDN and NEL, were calculated according to Robinson (2000). Results from the 30 h in vitro neutral detergent fiber (NDF) degradability and predicted energy evaluations showed that alfalfa (among the forages) contained the highest degradability and energy values, Bermuda straw having the lowest. Peanut vines and corn silage contained higher energy values and the lowest value found in Pangola and Napier grasses among the locally produced forages. Pangola and Napier grasses had lower values than most imported forages except Bermuda straw. Among the by-products, wheat middling contained the highest NDF degradability, while rice bran contained the richest energy value due to its high oil content. From the dynamic dry matter (DM), organic matter (OM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) degradation, corn silage contained the highest effective degradation among the local forages; wheat middling (among the by-products) degraded the fastest in DM, OM, ADF and NDF and showed the highest effective degradability. AFE inclusion was inconsistent among the forages. Alfalfa hay showed significantly increased 30 h NDF degradability and energy values, Pangola hay, Napier grass and brewer's grains showed decreased degradability and energy values. AFE inclusion increased the DM, OM and NDF degradation rate in most forage, but only increased the DM degradation rate in sorghum distiller's grains, the OM degradation rate in bean curd pomace and the NDF and ADF degradation rates in soy pomace (among the by-products).

• 대한미생물학회지
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• 제13권1호
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• pp.25-30
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• 1978

Serratia marcescens의 동정(同定)을 분리배지(分離培地)를 이용(利用)하여 간편(簡便)한 방법(方法)으로 시도하였던 바 prodigiosin 산생(産生)은 proline을 위시해서 각종(各種) amino acid, thiamine 및 nicotinic acid에 의해서 항진되지 않았으나 혈액평판배지(血液平板培地)에서 본(本) 균종(菌腫)은 시간(時間)의 경과(經過)에 따라 흑색조(黑色調)를 띤 집락(集落)을 형성(形成)하며 이는 일차적(一次的)인 분리기준(分離基準)으로 이용(利用)될 수 있을 것 같다. Tween 80 및 대두유(大豆油) 분해성(分解性은) 본(本) 균(菌)에서 양성(陽性)이며 동정(同定)에 이용(利用)될 수 있으나 특이반응(特異反應)이 아니다. 그러므로 마지막으로 oxidase 반응(反應), lactose 및 sucrose 발효시험이 본(本) 균종(菌腫)의 확정(確定)에 수반되어야 한다.

• 약학회지
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• 제37권2호
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• pp.129-135
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• 1993

Serratia sp. Y-4 was isolated from soil. Many characteristics of the strain and optimum cultivation condition for protease production were investigated.,The protease from Serratia sp. Y-4 was purified and studied for the properties of the enzyme. The isolated strain was identified to the genus Serratia. The strain was cultivated in 1%-casein, 0.5%-Na$_{3}$PO$_{4}$.7H$_{2}$O, 0.1%-NaCl, 0.05%-KCI, 0.02%-MgSO$_{4}$.7H$_{2}$O, 0.02%-CaCl$_{2}$.2H$_{2}$O, 0.02%-ZnSO$_{4}$.7H$_{2}$O, 0.02%-MnCl$_{2}$.4H$_{2}$O and 0.5%-soy bean oil at pH 7.0 for 35 hrs. The enzyme was purified about 5.89 fold from the culture broth with 31.1% recovery and 19,613 u/mg through ultrafiltration, ammonium sulfate, DEAE-sephacel and Superose-12 chromatography. The purified enzyme was identified as one band by isoelectric focusing, SDS- and native-PAGE. It has maxium activity at $37^{\circ}C$ and pH 9.0. Molecular weight of it is approx. 50 kD and pl is about 6.70. Its Km value for casein was 20 mg/ml. 5 mM-EDTA, 5mM-SDS, Ag$^{+1}$, Cu$^{+2}$, Hg$^{+2}$ and Pb$^{+2}$ inhibited the enzyme.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.95-99
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• 1970

Korea is one of the typical rice eating countries where availability of animal protein is limited even for the growing generation. Nutritive food products for infants and children are not available commercially in large scale at the present time, although a limited amount of expensive milk products are produced. The present study deals with a pioneering attempt on a new food mixture to meet this demand. Several food mixtures, possibly produced in the country, consisting of rice, soybean, FPC, vitamin, minerals and other food additives are developed in this work Sixty female and male rats aged $30{\sim}40$ days were divided into five groups, twelve rats each. The rats had been maintained with the six different diets, as follow. Formulation of proposed infant food mixturesComposition F-R-1 F-S-2 F-F-3 F-P-4 S Rice 100% 40% 37% 46% 70% Sugar - 12 13 10 70 Casein - - - - 20 Bean - 40 37 24 - Yeast - 3 2 3 - Mineral Vitamain - 2 4 2 4.3 F.P.C - 3 4 7 - Fat - - 4 8 4 Cod liver Oil - - - - 3 The findings of this study presented in FER, PER, final organ weights, body weights growth, percentage of nitrogen retention in the body. F-P-4 group tended to remain the heaviest and F-R-1 the lightest in the body weight among three groups throughout the experimental period. In terms of FER (Feed Efficiency Ratio) and PER (Prortein E. R.) value, F-P-4 group kept the highest record throughout. F-P-4 group showed the highest value of nitrogen retention in the body. In comparision between F-P-4 groups and casein 20% group (standard) in all respects of this experiment, F-P-4 group which is the most superior among experimental group, revealed statisfically no significant inferior than that of standard group. This fact could be interpreted that most limiting a. a., methionine in the soy protein produced little inferiority of the experimental groups in the study.

• 한국식품조리과학회지
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• 제28권3호
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• pp.327-335
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• 2012

탕평채의 전통 조리법 발굴을 위해 1700년대부터 1960년대의 고문헌 및 고조리서에 수록된 탕평채의 재료, 양념, 조리방법의 변화 등을 검토하였다. 탕평채는 1700년대 말의 문헌인 "경도잡지"와 "고사십이집"에 처음 소개된 후 "임원십육지", "동국세시기", "송남잡식", "진찬의궤", "진작의궤", "명물기략", "규곤요람", "시의전서", "조선요리제법", "조선무쌍신식요리제법", "주부의 동무, 조선요리제법", "조선요리학", "이조궁정요리통고", "우리나라 음식 만드는 법" 등에 탕평채가 수록되었다. 조선시대 궁중 연회음식을 수록한 "진찬의궤"와 "진작의궤"에는 청포채란 명칭으로 탕평채가 소개되어 있다. 탕평채의 재료 중 묵, 고기, 미나리, 숙주나물, 달걀, 김의 사용이 보편화된 것은 1900년대 중반 이후이며, 달래, 물쑥과 같은 봄나물을 재료로 사용한 기록도 있다. 1700년대 말에는 단지 초장(간장과 초로 만듦)으로만 무쳐 먹었던 탕평채는 이후 간장, 초 뿐 아니라 고추, 후춧가루, 깨소금, 참기름, 마늘, 파, 소금, 설탕 등을 사용해서 양념하여 보다 다양한 맛을 내고자 하였다. 또한 미나리, 고춧가루, 실고추, 지단채, 통잣, 잣가루, 깨소금, 김 등을 고명으로 사용했다. 탕평채의 조리방법은 1800년대 말의 문헌부터 비교적 자세히 기술되어 있다. 1800년대 말에는 모든 재료를 함께 양념했으나, 1900년대에는 다른 재료를 먼저 양념하고 마지막에 묵을 넣고 무치는 방법도 사용했다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.489-497
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• 2012

탕평채의 전통 조리법 발굴을 위해 1700년대부터 1960년대의 고문헌 및 고조리서에 수록된 탕평채의 재료, 양념, 조리방법의 변화 등을 검토하였다. 탕평채는 1700년대 말의 문헌인"경도잡지"와 "고사십이집"에 처음 소개된 후 "임원십육지", "동국세시기", "송남잡식", "진찬의궤", "진작의궤", "명물기략", "규곤요람", "시의전서", "조선요리제법", "조선무쌍신식요리제법", "주부의 동무, 조선요리제법", "조선요리학", "이조궁정요리통고", "우리나라 음식 만드는 법"등에 탕평채가 수록되었다. 조선시대 궁중 연회음식을 수록한 "진찬의궤"와 "진작의궤"에는 청포채란 명칭으로 탕평채가 소개되어 있다. 탕평채의 재료 중 묵, 고기, 미나리, 숙주나물, 달걀, 김의 사용이 보편화된 것은 1900년대 중반 이후이며, 달래, 물쑥과 같은 봄나물을 재료로 사용한 기록도 있다. 1700년대 말에는 단지 초장(간장과 초로 만듦)으로만 무쳐 먹었던 탕평채는 이후 간장, 초 뿐 아니라 고추, 후춧가루, 깨소금, 참기름, 마늘, 파, 소금, 설탕 등을 사용해서 양념하여 보다 다양한 맛을 내고자 하였다. 또한 미나리, 고춧가루, 실고추, 지단채, 통잣, 잣가루, 깨소금, 김 등을 고명으로 사용했다. 탕평채의 조리방법은 1800년대 말의 문헌부터 비교적 자세히 기술되어 있다. 1800년대 말에는 모든 재료를 함께 양념했으나, 1900년대에는 다른 재료를 먼저 양념하고 마지막에 묵을 넣고 무치는 방법도 사용했다.