• 한국식품영양과학회지
• /
• 제26권1호
• /
• pp.72-80
• /
• 1997

식용 및 약용으로 이용한 역사가 오래인데도 불구하고 구성성분의 조성에 대하여 충분한 연구가 되어 있지 않은 해삼에서 당단백질과 황산콘드로이친을 추출정량하여 이들의 화학적 조성과 구조적 특성을 GC. MS및 IR로 검토하였다. 동결건조 해삼분말의 화학적인 조성은 sulfate esters함량이 0.90~l.21%, 다당류 함량이 23.08~26.97%였고 이를 구성하고 있는 구성단당류는 fucose의 함량이 30%이상을 차지하는 것을 비롯하여 glucose, N-acetylglucosamine, mannuronic acid, ribose의 5종이 거의 88%이상을 차지하고 있었고 그외 mannose, galactose, N-acetylgalactosaminne, D-glucuronic acid도 소량 검출되었다. 추출당단백질의 sulfate esters의 함량은 0.96~l.13%, 다당류의 함량은 58.7%~62.7%로 나타나고 주요 구성당은 fucose가 30%내외로 가장 많았으며 mannose, glucose와 ribose가 86%이상을 차지하며 galactose, N-acetylgalactosamine, D-glucuronic acid, N-acetylglucosamine도 소량 함유하고 있었다. 동결건조 해삼분말에서 추출한 황산콘드이친의 황산기의 함량은 3.52~3.72%이었다. 이들의 구성성분은 fucose, N-acetylgalactosamine 및 D-glucuronic acid 이며 IR spectrum에서 1240$cm^{-1}$ /의 S=0신축진동과 850$cm^{-1}$ /나 820$cm^{-1}$ /의 C-O-S 신축진동이 나타나 fucose의 $C_4$의 결합위치를 나타내고 있었다.

• Journal of Chest Surgery
• /
• 제3권2호
• /
• pp.73-90
• /
• 1970

Clinical perfusion data on 16 cases of cardiopulmonary bypass using Sigmamotor pump and RyggKyvsgaard Oxygenator which performed at Seoul National University Hospital during the period of Aug. 1968 to Aug. 1970 was analized. AIl cases were hemodiluted and the perfusion was carried out under the normothermic condition. The age of the patients ranged between 6 and 43 years. The b:dy weight varied between 18.3 and 54.0 kg and the body surface area between 0.78 and 1. 59$M^2$. The priming solution was consiste:I with fresh ACD blood. Hartmann solution and Mannitol. The average amount of priming was approximately 2242 ml. The average hemodilution rate was 17%. The flow rate ranged from 1.7L to 3.5L/Min/$M^2$ and averaged 2.4L/Min/$M^2$ or 78mI/Min/kg. The duration of perfusion varied from 22 to 110 min with average of 56.9 minutes. Some hemodynamic responses were observed. The arterial pressure dropped immediately after the initiation of partial perfusion and was more marked after the total perfusion foIlowed by gradual increase to the safety level. The central venous pressure reflected the reduced blood volume especially in the cases of prolonged perfusion which lasted over 60 min. In most of the cases, red blood cell count decreased and white blood ceIl count increased after the perfusion. Hemoglobin level was decreased, averaging of 12.5mg%, Hct 3.3% and platelets count of 18% postoperatively. Plasma hemoglobin increased mildly, from pre-perfusion average value of 4. 06mg% to postperfusion value of 22.5mg%. Serum potassium was 4.4mEq/L pre-operatively and was decreased to 3.7mEq/L postoperatively. Five cases showed definite hypopotassemia immediately after the operation. Sodium and chloride decreased mildly. These electrolyte changes are thought to be related with hemodilution. diuretics and reduced blood volume during and after the perfusion. Arterial blood pH value revealed minimal to moderate elevation from preperfusion average value of 7.376 to 7.461 during perfusion and then 7.365 after perfusion. The pC02 and hicarbonate showed minimal to moderately lowered values. The total CO2 was decreased. Buffer base decreased during perfusion (Av. 42.6mEq/L) and further decreased after the perfusion (Av. 40.8mEq/L). These arterial blood acid base changes suggested that the metabolic acidosis was accompanied by respiratory alkalosis during and immediately after the perfusion. Authors belived that the acidosis could more effectively be corrected with the more additional dose of bicarbonate than we used by this study. The chest tune drainage during the first 24 hours following operation was 1158 ml in average. One case (Case No. 15) showd definite bleeding tendency and it was believed that the cause might be due to the defect of heparin and protamine titration. The average urinary out put during 24 hours post-perfusion was 1291ml. One case (Case No. ]) showed definite post perfusion oliguria. As conclusion hemodilution using fresh ACD blood. Hartmann and Mannitol solution added with Bivon and high flow rate unler normothermia. was thought to amelioratc the severity of mctabolic acidosis during and after perfusion with relatively satisfactory effect on the diuresis and bleeding tendency.

• The Korean Journal of Ecology
• /
• 제28권6호
• /
• pp.417-431
• /
• 2005

한국에서 산성 강하물에 의하여 대부분의 토양은 교환성 양이온, 특히 $K^+$, $Mg^{2+}$ 및 $Ca^{2+}$가 세탈되어 유럽과 북미의 삼림 쇠퇴 지역의 토양과 버금가는 수준이고, 염기성 양이온/알루미늄이온$(BC/Al^{3+})$의 몰 비가 낮아서 식물의 정상 생장의 임계 부하수준으로 낮아졌다. 광릉 삼림의 수관은 산성 강하물 중에서 $NO_3^-$와 $NH_4^+$을 흡수하여 수용원(sink)으로, $K^+$을 세탈하여 공급원(source)으로 작용하지만 산성 강하 물량이 많은 관악산의 삼림은 그러한 기능이 저하되었다 침엽수림과 활엽수림 분수계 생태계는 총수관 통과수의 $K^+$, $NH_4^+$, $Cl^-$, $NO_3^-$ 및 $SO_4^{2-}$를 임상토양에 보유하고, $Na^+$, $Mg^{2+}$ 및 $Ca^{2+}$을 임상토양에서 계류수로 세탈하고 있어 산성 강하물에 대한 삼림의 반작용이 큼을 보이고 있다.

• Food Science and Biotechnology
• /
• 제14권3호
• /
• pp.305-310
• /
• 2005

Flaxseed is outstanding for lignans and oil rich in ${\alpha}$-linolenic acid which protect against several major illnesses. Better understanding of processing and storage characteristics of flaxseed will increase options for food use. Lignans and oil are found in the hull and embryo, respectively. Comparison of pearling and impact-dehulling processes for separation of lignan and oil-rich fractions showed the impact process was less effective, but easier to scale-up. Screw-pressing embryo reduced oil yield compared to whole seed, but doubled productivity and sharply reduced frictional heating of the oil. Flaxseed hull and embryo, also whole, ground and steamed-ground samples, were stable up to 30 weeks in closed containers at $23^{\circ}C$. Steamed-ground samples in open trays at $40^{\circ}C$ deteriorated markedly (peroxide value > 100 by 22 weeks); yet, whole seed remained stable. Incorporation of 18% flaxseed embryo into yellow perch feed increased ${\alpha}$-linolenic acid to 13 to l4% of muscle and liver lipids, compared to 0.5 to 0.7% in the no-embryo control. Feed conversion ratio, weight gain, and survival were similar. These studies are helping to establish the technological base for processing and utilizing flaxseed and flaxseed fractions to improve human diets.

• Animal Bioscience
• /
• 제35권1호
• /
• pp.105-114
• /
• 2022

Objective: This work was carried out to evaluate the effect of pasture (PA) feeding on buffalo meat quality compared with buffaloes reared intensively with the use of corn silage as a forage base or alternatively with polyphite meadow hay (PH). Methods: Thirty Mediterranean bull buffaloes were distributed into three experimental diet groups: maize silage (MS), PH, and PA. The animals were slaughtered at a live weight of 250 kg, and carcass and meat quality were evaluated. After 7 days of ageing, physical and chemical parameters of longissimus thoracis muscle were determined. To evaluate lipid oxidation the thiobarbituric acid reactive substances was tested at 7 and 14 days, and also the fatty acid profile was recorded by gas chromatography. Results: The PA group, even if it showed carcass parameters lower than those of the silage maize group, reported a good meat percentage (60.59% vs 58.46%, respectively) and lower fat percentage (p<0.001). PA-fed animals showed meat redness, and even if only on raw meat, shear force was higher than the others. Low values of conjugate linoleic acid, polyunsaturated fatty acids, and n-3 were reported in the silage maize group. Principal component analysis (PCA) clearly showed the influence of different diets on meat quality, and PCA1 and PCA2 explained 82% of the variability. Conclusion: Buffaloes reared on PA had meat with high nutritional value even if they showed poor carcass performance compared to the animals fed on MS. Buffaloes fed on polyphite hay were in an intermediate position, similar to grazing animals, according to the same nutritional determinations.

• 한국수산과학회지
• /
• 제55권3호
• /
• pp.267-277
• /
• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• 센서학회지
• /
• 제29권2호
• /
• pp.93-99
• /
• 2020

A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 10⁵ to 3.1 × 10⁹ cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.

• Composites Research
• /
• 제16권3호
• /
• pp.25-31
• /
• 2003

본 연구에서는 화학적 표면처리에 따른 탄화규소(SiC)의 표면특성 변화가 탄소섬유강화 에폭시 복합재료의 열안정성 및 기계적 계면물성에 미치는 영향을 조사하였다. 표면처리된 탄화규소의 표면특성은 산ㆍ염기도와 접촉각 측정을 통하여 알아보았으며, 열안정성은 TGA를 이용하여 조사하였다. 제조한 복합재료의 기계적 계면물성은 ILSS와 임계세기인자($\textrm{K}_{IC}$), 그리고 critical strain energy release rate($\textrm{G}_{IC}$)를 통하여 고찰하였다. 실험 결과 산 처리된 SiC(A-SiC)는 미처리된 SiC(V-SiC)나 염기처리된 SiC(B-SiC)에 비하여 산도가 증가하였다. 접촉각 측정 결과, 화학적 표면처리는 극성요소의 증가에 기인하는 SiC의 표면자유에너지를 증가시켰다. 이와 같은 물성들은 양극산화로 향상되어졌는데, 이는 좋은 젖음성이 최종 복합재료의 섬유와 매트릭스 사이의 계면결합력을 증가시키는데 중요한 역할을 하기 때문인 것으로 사료된다.

• 한국식품조리과학회지
• /
• 제8권2호
• /
• pp.95-105
• /
• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• 대한미생물학회지
• /
• 제22권3호
• /
• pp.301-307
• /
• 1987

A total of 42 strains of Candida albicans were examined for susceptibility to three antifungal agents, amphotericin B(AMB), 5-fluorocytosine(5-FC), and ketoconazole(KTZ), using defined medium, synthetic amino acid medium-fungal(SAAM-F), supplemented yeast nitrogen base(SYNB) and undefined medium Sabouraud's dextrose broth(SDB) and Kimmig broth media. A tube dilution method was used with minimum inhibitory concentrations(MICs) determined after incubation for 24 hour and 48 hours. All testes were performed in duplicate. In general, MICs were more reproducible after 48 hour of incubation. Forthermore, MICs determined after incubation for 48 hours were significantly higher than those determined after 24 hours. The actural MICs obtained with the different antifungal agents were clearly influenced by the test medium used. The rank order of AMB MICs according to the test medium was as follows: SAAM-F>SYNB>SDB>Kimmig broth. With 5-FC, the following pattern was observed: SYNB>SAAM-F>SDB>Kimmig borth. For ketoconazole, the MICs according to the test medium was SAAM-F>SDB>SYNB> Kimmig broth. In amphotericin B, the MICs mean value with the test medium was as follows: SDB, 0.24 mcg/ml; Kimmig broth, 0.29 mcg/ml; SYNB, 0.21 mcg/ml and SAAM-F, 0.15mcg/ml. The actural value of 5-FC was; SDB, 37.20 mcg/ml; Kimmig broth, 67.41mcg/ml; SYNB, 21.29 mcg/ml and SAAM-F, 24.61 mcg/ml and in ketoconazole, the MICs value was; SDB, 1.83 mcg/ml; Kimmig broth, 4.08 mcg/ml; SYNB, 1.95 mcg/ml and SAAM-F, 1.41 mcg/ml. The results of this investigation suggested that broth dilution susceptibility testing of yeast and yeast-like fungi are best performed with an incubation period of 48 hours. Furthermore, medium composition can significantly influence the results of such testing.