확장 JPEG 고화질 의학 영상 코딩 연구

안창범(Chang Beom Ahn) 광운대학교 인문사회과학연구소 1994 인문사회과학논문집 Vol.23 No.-

갯장어의 일반성분과 지방산의 계절적 변화

안창범,신태선 한국생명과학회 2002 생명과학회지 Vol.12 No.3

전남 여수지역의 특산품이라 할 수 있는 갯장어의 연중 지질성분의 변화를 살펴보기 위해 일정 시기별로 채취한 갯장어의 일반성분 및 근육지질의 각 획분별 지방산 조성을 분석, 검토하였다. 조지방 함량은 3.85∼12.59 g/100 g의 범위로 11월에 그 함량이 가장 많았고, 5월에 가장 낮았다. 수분함량은 지방함량이 많은 시기에 적게 나타나 역의 관계를 나타내었다. 총지질 및 중성지질의 주요 구성지방산은 C16:0, C23:0, Cl6:1, Cl8:1, C20:5 및 C22:6이었으나 중성지질은 총지질에 비해 C22:6의 구성비율이 특히 낮았다. 인지질의 주요 구성지방산도 총지질이나 중성지질과 유사하였으나 Cl8:3n-6의 함량이 높은 것이 특징적이었고, 폴리엔산의 총함량(73.93∼66.23%)은 다른 지질획분에 비해 가장 높았다. 당지질의 경우는 C20:1 및 Cl4:1의 함량이 특이적으로 매우 높았으나 EPA와 DHA의 함량은 낮았다. 총지질, 중성지질, 인지질 및 당지질의 연평균 n-3/n-6 비는 각각 10.82, 12.27, 6.63 및 6.50이었다. 총지질과 중성지질의 지방산의 연중변화는 뚜렷한 경향을 찾을 수 없었으나, 인지질의 경우는 조지방 함량이 많은 9월과 11월에 폴리엔산의 함량이, 당지질에 있어서는 9, 11 및 1월에 모 노엔산의 함량이 유의적으로 낮았다. Seasonal variation of uraenesox cinereus) muscle was investigated. Crude lipid content varied from 3.85 to 12.59 g/100g, comprising the highest content in November. The major fatty acids of total lipid, neutral lipid, and phospholipid were C16:0, C23:0, C16:1, C18:1, C20:5, and C22:6, but in phospholipid, Cl8:3n-6 was also the major fatty acid. The C22:6 content of the neutral lipid was much lower compared to that of the total lipid and phospholipid. The content of polyunsaturated fatty acids (ranged from 73.93 to 66.23%) in phospholipid was higher than that of any other lipid fraction. In glycolipid, C20:1 and C14:1 were higher compared to those of any other lipid fraction, but C20:5 and C22:6 were lower. The annual average ratio of n-3 to n-6 of total lipid, neutral lipid, phospholipid, and glycolipid was 10.82, 12.27, 6.63, and 6.50, respectively. The particular trend of seasonal variation of fatty acid composition was not showed in total and neutral lipid. However, the samples caught in September and November had a high crude lipid content with a significantly lower content of polyunsaturated fatty acids in phospholipid. Also, the content of monounsaturated fatty acids in glycolipid was lower in samples of September, November, and January.

어묵제조시 키토산에 의한 수세폐액의 처리

안창범 전남대학교 수산과학연구소 1994 수산과학연구소논문집 Vol.3 No.-

Chitosan has used as an effective coagulant for the π.eatment of wastewater from seafα, xl proc앙sing 133 Stirring condition for the treatment of wastewater from surimi πoc않S피.g by chitosan as a coagulant was prelin피1따y determined to be 20 φm for 15 min. Optimum condition for coagulating organic compounds from wastewater was estimated to be pH 5.0 없띠 10 mg chitosan per 1 liter of wastewater under the confumed stirring condition. In the optimum condition, turbidity, COD(chemical oxygen demand), TSS(total suspended solid), and VSS(volatile suspended solid) of wastewater were reduced to 86, 17, 67, and 69%, respectively, compared to the control which was in the absen야 of chito잃n. 깐le coagulating effects of 6 kinds of chitosan prepared from Euphousia superba, Chinonecetes japonictα Solenocera prominetis, Linuparus trigonus, Nephrops thomsoni, and Portunus trituberculatus were not significantly different among chitosans investigated

6종 갑각류 껍질의 키틴 및 구성아미노산 함량

안창범(Chang Bum AHN),정규화(Gyu Hwa CHUNG) 전남대학교 수산과학연구소 1995 수산과학연구소논문집 Vol.4 No.-

To obtain basic data about crustacean shell, chitin and amino acid content of six species of crustacean shells(Antarctic krill, Euphausia superba; Red snow crab, Chinonecetes japonicus, Daelongsuyum shrimp, Solenocera prominetis, Lobster, Linuparus trigonus; Gasibal shrimp, Nephrops thomsoni; Blue crab, Portunus trituberculatus) were investigated. The chitin content of six species of crustacean shells extracted by Hackman method ranged from 11.2 to 22.7% and that of the leg shell of red snow crab was the highest of them, holding 22.7%. But the chitin contained a small amount of protein, in the range of 0.5 to 3.1%. Total amino acid content of the six species of decalcified shells ranged from 55856.1 mg/100g to 30807.6 mg/100g (55856.1 mg/100g in antarctic krill shell, 37983.4 mg/100g in red snow crab shell, 41059.3 mg/100g in daelongsuyum shrimp shell, 36275.2 mg/100g in lobster shell, 33114.9 mg/100g in gasibal shrimp shell, and 30807.6 mg/100g in blue crab shell). The great portion of amino acids in these decalcified shells was occupied by aspartic acid, glutamic acid, and histidine. In the case of decalcified shell of gasibal shrimp, histidine was responsible for 59.8% of the total amino acid.

단백질 가수분해물의 제조 및 특성

안창범(Chang Bum AHN),신태선(Tai Sun SHIN) 전남대학교 수산과학연구소 2004 수산과학연구소논문집 Vol.13 No.-

Hydrolysis of food proteins is carried out for many reasons, including improving nutritional characteristics, retarding deterioration, imparting texture, increasing or decreasing solubility, adding forming or coagulation properties, adding emulsifying capacity, preventing undesired interactions, removing off-flavor or odors, and removing toxic or inhibitory ingredients. In the preparation of hydrolysates, choice of materials, enzymes, processing methods, and quality control are key aspect. The proteins used most commonly in nutritional products containing protein hydrloysates are casein, whey protein, soy protein, gelatin, potato, egg albumen, and fish. Protein hydrolysis can be accomplished with enzymes, acids, or alkali. Acid and alkaline hydrolysis can destroy L-form amino acids, produce D-form amino acids, and can form toxic substances like lysino-alanine. Enzymatic hydrolysis is strongly preferred over strictly chemical methods for producing hydrolysates in nutritional applications. Enzymatic hydrolysis can produce hydrolysates with well-defined peptide profiles. However, when food proteins are enzymatically hydrolyzed, changes in flavor and taste often occur. These flavor changes include the development of bitterness or other off flavors. Bitter arises by the proteolytic cleavage of food proteins, resulting in the formation of bitter-tasting peptides after extensive hydrolysis. The development of bitter-tasking peptides limits the use of protein hydrolysates as it may cause taste defects in the products in which they are used. Consequently, the reduction, prevention, or removing of bitterness from protein hydrolysates has been studied intensively and is still an area that receives much attention. The hydrolysis process can be controlled through hydrolysis parameters. The most critical parameters to monitor in commercial production are temperature, time of hydrolysis, pH, and degree of hydrolysis. Hydrolysis conditions are controlled to meet specific and product characteristics, such as amino acid distribution, molecular weight distribution, and amount of residual intact protein. Also, processing methods, such as charcoal treatment, filtration/ultrafiltration, and drying affect hydrolysate characteristics including flavor, color, amino acid profile, and molecular weight distribution. Great care and attention to quality assurance of processed hydrolysates is essential. General areas of concern for quality control include microbiological, chemical and physical, biochemical, and immunological parameters. Protein hydrolysates continue to play an important role as primary ingredients in the formulation of specialized medical diets that are tailored for specific disease states. As these diets increase in complexity, it becomes essential to develop a better understanding of the structure-property relationship of peptides. Progress has been made in understanding the relationship between degree of hydrolysis, on a macro level, and hydrolysates’ functionality. However, studies on the role of protease specificity and its effect on functionality of the resulting hydrolysates are very limited and further research is needed. Also, information on the interaction between hydrolysate molecules and other additives in the formula is lacking. Studies are needed to elucidate the nature of such interactions and their influence on product long-term stability.

Effect of Combined Traditional Acupuncture and Applied Kinesiology on Lumbar Diseases

안창범,Lee Sang-Ju,Park Yeo Bin,Park Yun Leong 대한침구의학회 2020 대한침구의학회지 Vol.37 No.2

Background: Several Korean medical doctors have been practicing applied kinesiology (AK), invented in 1964 by Dr. George J Goodheart, USA. Although the efficacy of traditional acupuncture (TA) and pharmacopucture treatment for lumbar conditions/diseases has been examined, the possible benefits of combining TA and AK have not been reported. Therefore, the aim of this study was to report the effects of combining TA and AK treatment for lumbar disorders using the Japanese Orthopedic Association lumbar score (JOALS) assessment.Methods: There were 21 outpatients treated at Samse Korean Traditional Hospital between March 2018 and September 2018, who presented with L4/L5 or L5/S1 root radiculopathy associated with lumbar spinal stenosis (LSS) and lumbar herniation of intervertebral disk (LHID). They were treated 10×(2 sessions per week, for 5 weeks) with TA and AK approaches that included a category block, manipulation or strain/counterstrain treatments. The primary outcome was mainly assessed using the JOALS score which was used before (0 ×), during (5 ×), and after treatment (10 ×).Results: There were 19 patients diagnosed with LSS and 2 were diagnosed with LHID. Using the JOALS assessment, TA and AK combined approaches improved the lumbar conditions of all 21 patients after 5 × treatmentsand continued to improve after 10 × treatments (<i>p</i> < 0.001).<br>Conclusion: Combined TA and AK treatment was effective in treating spinal conditions/diseases. Prospective, relevant, well-controlled protocols for TA and AK therapies for various conditions are needed.

標本·根結·氣街·五輪穴과 經絡元氣와의 關係에 關한 考察

安昌範,金吉萱 동국대학교 경주대학 1990 論文集 Vol.9 No.-

머신러닝기반 고속 심장자기공명영상

안창범(Chang-Beom Ahn),윤종현(Jong-Hyun Yoon),박성재(Seong-Jae Park) 대한전기학회 2019 대한전기학회 학술대회 논문집 Vol.2019 No.7

용성산인(龍城山人) 이창원(李昌遠)의 사상학설(四象學說)과 체질침(體質鍼)에 대한 고찰(考察)

안창범,윤현민,허재영,권혜연,Ahn, Chang-beohm,Youn, Byuon-Min,Hea, Jae-young,Kwon, Hae-Yon 대한침구의학회 2002 대한침구의학회지 Vol.19 No.1

Objective : This study was carried out to review Chang-Won Lee's theory of Sasangand acupuncture of constitution. Methods : We have investigated Chang-Won Lee's unknown literature "Medicine of sassang "(四象醫學). Results : Constitutional acupuncture is based on the diversity of human being and medically developed the response variation to disease and acupuncture. The diversity is due to the Organ's Congenital Formation Variation based on human nature and it is categorized as four from physiology, pathology, symptoms, to therapy. Chang-Won Lee's constitutional acupuncture discriminated constitution of comparison palpations of right and left both sides. He insisted that constitution only four type(Sasang), not exist man of To-Hyoung (土形人) in "young -chu"(靈樞) and his constitutional acupuncture all used Jung-kyuck (reinforcement acupuncture method) and Seong-kyuck(reducing acupuncture method) of Sa-am(舍岩)

『(환단고기)桓檀古記』 위서론(僞書論) 비판

안창범 전국한자교육추진총연합회 2006 한글한자문화 Vol.80 No.-