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The composition and the conservation value of Heungchungmu(興淸舞)
Yoon Sil Choi,Me Suk Kim 한국체육철학회 2014 움직임의철학 : 한국체육철학회지 Vol.22 No.1
Yeonsangun(燕山君) gathered the court dancers and named them ‘Heung cheong’ in 1504. The researcher, Yoon-Sil Choi who learned the techniques of Gyobangdance(敎坊舞) from Su-Ak Kim, composed a new dance ‘Heungchungmu(興淸舞)’ which expressed the lives of Heungcheong, based on Gyobangdance(敎坊舞). Choi also founded ‘Heungchungmu(興淸舞) Preservation Institute’. Heungchungmu(興淸舞) Preservation Institute strives to preserve Heungchungmu(興淸舞) by establishing branches in the following areas: starting from Seoul, Jeju, Kyong-gi, North Jeonla, South Jeonla, North Chungcheong and South Kyungsang; and by constantly performing in National Gugak Center and rural areas. There has been no studies on Heungchungmu(興淸舞), thus it is required to conduct research on the subject in order to properly pass down Heungchungmu(興淸舞). The purpose of this paper is to provide academic basic data in order to succeed and develop Heungchungmu, and continuously research the social and cultural preservation value of it. This study discusses the origin, dance motions, music, traditional clothing and accessories, and artistic features of Heungchungmu(興淸舞). To conclude, Heungchungmu(興淸舞) has the intrinsic characteristics of Gyobangdance(敎坊舞), hence may be a sole solution to succeeding Gyobangdance(敎坊舞) accurately. Moreover, it is necessary to designate the dance as Important Intangible Cultural Properties of Korea and get politic support for development and succeed of Heungchungmu(興淸舞).
최정실 ( Jeong Sil Choi ),여수환 ( Soo Hwan Yeo ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),정석태 ( Seok Tae Jeong ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju but also to examine the quality changes in jujube Yakju during its storage. The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness and redness decreased and the yellowness increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube yakju were citric acid, succinic acid, lactic acid, malic acod amd aceyoc acod.
발효, 세포배양, 생물공정 Aspergillus 속 곰팡이를 이용한 액체종국 제조 및 밀누룩의 품질특성
최정실 ( Jeong Sil Choi ),정석태 ( Seok Tae Jung ),김주연 ( Joo Yeon Kim ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),여수환 ( Soo Hwan Yeo ) 한국미생물생명공학회 2011 한국미생물·생명공학회지 Vol.39 No.4
This study focus was primarily the development of liquid starters for Aspergillus oryzae and Aspergillus niger prepared with wheat bran as a low cost culture medium. For the preparation of the liquid media wheat bran was added at rates of 0, 5, 10, 15 and 20% and the Aspergillus sp. strains were then inoculated to these prepared broths. The results indicated that the more that wheat bran was contained in the medium, the more mycelia was produced for A. oryzae and A. niger. The highest enzyme activities were obtained with a 10~15% adding rate of wheat bran for both strains. Changes in the enzyme activities of the liquid starters during various incubation times (0, 24, 48, 72 and 96 hrs), indicated that the highest enzyme activities were seen between 48 and 72 hrs of culture. In addition, a comparative study was carried out on the production of enzymes using wheat as a substrate in nuruk, with liquid starter made from fermented agents according to the same concentrations used with the wheat bran. The pH, acidity, amino acidity, reducing sugar content and enzyme activity (α-amylase, glucoamylase, acidic protease) of wheat nuruk made with liquid starter were compared with those of wheat nuruk made with solid starter. The results suggest that the liquid starter is superior in both cases.
Rhizopus oryzae N174를 이용한 액체종국 저장조건에 따른 밀누룩의 품질특성
최정실 ( Jeong Sil Choi ),정석태 ( Seok Tae Jung ),최지호 ( Ji Ho Choi ),최한석 ( Han Seok Choi ),백성열 ( Seong Yeol Baek ),여수환 ( Soo Hwan Yeo ) 한국미생물생명공학회(구 한국산업미생물학회) 2012 한국미생물·생명공학회지 Vol.40 No.4
거미줄곰팡이인 R. oryzae N174를 이용한 액체종국 배양기술을 개발하기 위해, 밀기울 농도별(0, 5, 10, 15 및 20%)로 액체종국을 제조하여 이들의 품질 특성을 조사하였다. 배지에 밀기울 첨가량이 많을수록 균사체량이 많아졌을 뿐 아니라 산도, 아미노산도가 증가하는 특성을 보였다. 또한, 밀기울을 5% 첨가한 군에서 α-amylase와 glucoamylase의 활성도가 높았으며 acidic protease의 경우에는 15% 밀기울 첨가 배지에서 활성도가 높았다. 배양시간 별(0, 24, 48, 72 및 96 hrs) 효소 활성은 48~72시간에 효소활성이 가장 높은 것으로 나타났다. R. oryzae N174 액체종국 최적조건은 5~15% 밀기울 배지에서 48~72시간 배양이 최적조건이었다. 이를 토대로 밀기울 액체종국을 제조하여 저장온도와 저장기간을 달리하여 저장한 후, 밀누룩 제조시 종국으로서 적합한지를 구명하고자 하였다. 제조된 밀누룩의 효소 활성뿐만 아니라 pH, 산도 및 환원당 함량을 비교 분석한 결과, 저장온도와 상관없이 하루 정도 저장한 액체종국을 사용하여 만든 밀누룩에서 높은 수치를 보였다. 저장조건에 따른 형태학적 변화를 살펴본 결과, 저장된 액체종국에서 균사체의 생육과 포자의 생성유무에 따라 밀누룩의 효소 활성에 영향을 미칠 것이라는 예상과는 달리 각 효소의 활성과 균사체의 생장, 포자의 생성과는 큰 차이가 보이지 않았다. Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and 25oC) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.
국내 유통 소금 중의 포타슘시아니이드와 페로시아나이드염의 분석에 관한 연구
허숙진,소유섭,최장덕,이화정,최선희,성준현,임무혁,김광수,최용훈,오해성,최정희,최정실,허옥순,이진하,신동우,신현수,문병우 식품의약품안전청 2001 식품의약품안전청 연보 Vol.5 No.-
본 연구는 국내 유통 소금중의 안전성을 규명하기 위하여 천일염 54건, 재제염 보건, 가공염 33건 등 총 143건에 대하여 숲행하였다. HPLC, ICP, Mercury Analyzer 등을 이용하여 KCN, 페로시아나이드 염, 납 등 6개 성분의 항량을 측정하였으며 그 결과는 다음과 같다. [rdn-max(mean) ; m곱3 ; f(CN : ND-ND(ND), 페로시아나이드염 : ND-ND(ND), Pb . ND-1.30 (0.331), Cd :ND-0.23(0.070), Hg ND-0.35(0,035), As :ND-1.52fo.062). 또한, 신속하고도 효율적이 면서 기존의 환경부 시안분석법의 단점을 보완할 수 있는 KCN과 페로시아나이드염의 분석 조건을 계시하였으며, 천일염, 재제염, 가공염 뿐만아니라 소금이 첨가된 식품까지도 적용하기 위한 기초 자료로 활용이 가능할 것으로 사료된다. This study was conducted to confirm the safety in a total of 143 samples of salts. The contents of potassium cyanide(KCN), potassium ferrocyanide(K_(4)Fe(CN)_(6)), lead(Pb), cadmium(Cd), mercury(Hg), and arsenic(As) were determined using a high performance liquid chromatograph(HPLC), inductively coupled plasma spectrometer(ICP), and mercury analyzer. The values of cyanide complexes and metal elements in salts were as follow [min-max(mean);mg/kg] ; KCN : ND-ND(ND), Ferrocyanide salt : ND-ND(ND), Pb : ND-1.30(0.331), Cd: ND-0.23(0.070), Hg : ND-0.35(0.035), As : ND-1.52(0.062). In this study, we established efficient
Choi, In-Sil,Kim, Dae-Hyuk,Lee, Chang-Won,Kim, Jae-Won,Chung, Young-Ryun The Korean Society for Microbiology and Biotechnol 1998 Journal of microbiology and biotechnology Vol.8 No.5
Random amplified polymorphic DNA (RAPD) markers were used to survey genetic variability among 34 Botrytis cinerea isolates from nine different host plants in Korea. For RAPD analysis, 115 arbitrary decamer primers were initially screened for polymorphic major DNA bands with 11 representative B. cinerea isolates. Eleven primers that initially detected polymorphisms were tested a second time with additional 23 isolates of B. cinerea as well as one isolate of Botrytis squamosa as an outgroup. The RAPD analyses revealed that all isolates except one showed different molecular phenotypes. Dendrograms obtained from dissimilarity matrices using the unweighted paired group method of arithmetic means (UPGMA) showed the 36.4% to 90.0% similarity among all B. cinerea isolates. The B. squamosa isolate showed the least similarity to all B. cinerea isolates. The cluster analyses indicated no correlation among all the characteristics examined including molecular phenotypes, host and geographic origins, year of isolation, or pathogenicity. The RAPD data suggest that a high level of genetic variation exists among Korean populations of B. cinerea and it seems to be caused by heterokaryosis among preexisting molecular phenotypes.
2,6-Lutidine-CrO₃Complex as a reagent for Oxdation of Alcohols to Carbonyl Compounds
Choi, Jung-Sil,Bae, Sun-Kun 群山大學校基礎科學硏究所 1994 基礎科學硏究 Vol.9 No.-
2,6-Lutidine에 chromium trioxide(CrO₃)를 수용액에서 반응시켜 2,6-lutidinium dichromate 을 얻었으며, 여러가지 형태의 알콜 산화반응에 이용한 결과 benzylic 과 allylic 알콜을 높은 효율로 산화시켰으나 2급 알콜도 산화되어 선택성이 없었다. 특히, methylene chloride상에서 2,6-Lutidine-CrO₃의 현탁액에 과산화수소를 적량 가하여 알콜 산화반응에 이용한 결과 benzylic alcohol 은 물론 allylic alcohol을 90%이상 선택적으로 산화시키는 결과를 보였다.