果實 Nectar 製造時 澱紛糖 利用에 關한 硏究

李聖甲 안성산업대학교 1998 論文集 Vol.30 No.2

In order to find out adequate condition of adding starch syrup for peach, apple nectar processing, through, physico-chmical analysis and actual manufacturing practice, the following results were obtained. The effect of the addition of starch syrup as sugar substitute for nectar ( peach, apple) were evaluated at suger 100, starch syrup 100, glucose 100, mixed sweetener (sugar 3 + starch syrup 1, sugar 3 + glucose 1, starch syrup 1 +glucose 1) levels of fruit nectar weight basis. For nectar processing, 30-40% level of starch syrup was added to nectar, good quality product compared with sugar 100%, but starch syrup 100% nectar was not available with physcochemical quality, sensory quality, overall acceptability for consumer. Ideal ratio of pulp and syrup for nectar was 2 : 1 and adding starch syrup concentration was 30% for dilution use, 20% for instant drink,, appearance coloring of added starch syrup nectar product was have no problem with light sweet taste, good flavor. Typical characteristic properties as colloid protective action of dextrin in starch syrup was obtained good prevention effect of vitamins, minerals.

玉蜀黍 胚芽油의 變色現像 原因究明

李聖甲,成慶男 한경대학교 2004 論文集 Vol.26 No.1

Mixture of expressed & solvent extracted crude corn oil obtained from corn germ was carried out partial andlor total cooling process through heat exchange. Crude oil mixture at 40℃, 60℃ and 80℃ was storaged in storage tank under direct sunlight irradiation. Final deodorized(RBD) oil obtained through refining process used for storaged crude oil, it was determine color change of this RBD oil. RBD oils obtained were storaged in market and dark place as 0.9 ℓPET packaging bottle. Cause investigation of color reversion was attempted from Lovibond color change during storage period. At the result, color reversion wasn't appeared the linear correlation with refining process like to residual phosphorus con-tent, free fatty acids content and removal degree of pigments. As a result, cause of color reversion in corn oil was color fixation according to storage of crude oil at high temperature. Color fixed crude oil was not able to control at refining process. Prevention method of color reversion in corn oil was low temperature storage of crude oil at less than 40℃.

정제들깨기름의 산화안정성에 미치는 α-tocopherol 및 BHT 의 효과

천성호,이갑득 동국대학교 경주대학 1994 東國論集 Vol.13 No.-

The antioxidactive effects of the α-tocopherols and butylated hydroxytoluenes(BHT) on refined perilla oil were investigated by oven test. The antioxidative effects of the α-tocopherols added to the refined perilla oil were increased with low concentration of α-tocopherols but decreased with high concentration of α-tocopherols. The 150-250ppm of α-tocopherols had the greatest antioxidative effect. The antioxidative effects of the butylated hydroxytoluenes(BHT) added the refined perilla oil were increased with increasing the concentration of butylated hydroxytoluenes(BHT). The 1000ppm of butylated hydroxytoluene had the greatest antioxidative effect. The temperature effects for preservation of refined perilla oil were greater than the antioxidative effects. Among the temperature effects,the peroxide values of 10℃ were lower than 40℃ and 60℃. Refined perilla oil containing 1000ppm of BHT preserved at 10℃ was the lowest POV by oven test.

吸煙이 運動能力에 미치는 影響

오대성,이갑철 又石大學校 1993 論文集 Vol.15 No.-

The suvjects of this study are divided into two groups : high school non-athelete students 152, athelete mail students 59 Their running abilities are measured, and the results are compared smokers with non-smokers. The conclusions of this study are as follows: 1. In the of non athelete students, non-smoker's. The observation of running ability was shown that the average 100m running speed for smokers was 14.96seconds, compared to 14.73 seconds for non-smokers. The 1,000m running speed for smokers was 3.91 minutes, compared to 3.89minutes for non-smokers. 2. In the case of athelete students, non-smoker's running ability is alse more excellent than that of smokers. The 1,200m running speed for smokers was 120.77 seconds, compared to 252.20 seconds for non-smokers. Bumerang run speeds was 18.21 seconds for non-smokers, compared to 18.72 seconds for smokers. 12minutes' running score was 2477.3m for somkers, compared to 2501.6m for non-smokers. 3. In the results of an increase in the heart rate often 12minutes' running, the smokers' heart rate is more increasing than that of non-smokers. The heart rate for smokers is 135.40 per minute compared to 121.69 per minute for non-smokers.

어린이 영양식품 제조에 관한연구

이성갑 안성산업대학교 1997 論文集 Vol.29 No.2

This experiment was carried out to investigate the feasiability of producing baby food from cheap cereals such as rice (including gelatinous rice) barley,wheat,corn and soybean with particular attention to storage and transportation as well cereal suitability for serving a little child in view of physical properties, the technology and practice on the puffing milling,heat drying and high pressure cooking of cereal flour were investigated and obtained following results: 1. Proper concentration of cereal meal by high pressure cooking at 115℃ for 30min. was 25% total solid for making α-starch and softening protein. 2. From the dietary food point of view, good cereal materials were rice,barley,wheat, corn and soybean for baby food. 3. Characteristics of trial product was soft powder with yellowish-white in color, sweetish nice pleasant in taste and good nutrition value just as mother's milk. 4. Requirement amount of a daily supplement amino acid, vitamins and minerals for over one year baby was appropriated 100 gm of trial product.

Ficin의 酵素化學的性質에 관한 硏究

崔甲晟,徐在信 順天大學校 1985 論文集 Vol.4 No.1

One of ficin, isolated from Fig latex, was conducted to investigate some chemical properties of enzyme. The results are as follows; 1. The activity of crude ficin was 2.3 unit/mg and milk clotting activity was 8.33x10-²unit/mg 2. The hydrolytic activity to substrate was 6.8%, which is thought to be of low value. 3. While activities of enzyme after adding 10?? Mcysteine and those concentration of 2-mercaptoe thanol were high. 10-³M-Na₂S₄O?? was the strongest inhibitor among others. 4. The value of enzyme activity was the highest when the concentration of casein solution was 3%.

障碍者 Recreation의 成立史에 관한 考察 : Avedon의 三國志 [引用]을 중심으로

金成龍,薛甲石 군산대학교 1989 論文集 Vol.16 No.-

In this study the authors investigated into the quotations of chinese "Sam Kuk Chi" cited by Avedon E.M.in his book "Therapeutic Recration Service Prentice Hall Inc 1974" As a result of the Preceding the followings are dedicated" (1)Chinese "Sam Kuk Chi" cited by Avedon Was not from Original one as an official History he quoted it from a novel of Sam Huk Chi being translated into English. (2)It is hard to say that Hua To engaged in a game of wei-chi during the opera-tion in the novel was the historycal precedent as recreative therapy or therapeutic recreation because this was neither prescribed by kuan Yu nor play "Go" for restoring physical conditions by Hua To, (3)It is hard to say that "the sports of Five Amimals" Cited by Avedon is the Historyical precedlent as therapeutic recreation because which is a kind of medical gymnastic Called Dau Yim"

우리나라 연·기금 단체의 기금운용 문제점 및 개선방안 : With Emphasis on Financial Perspective

신승국,김용갑 용인대학교 산업경영연구소 1999 산업경영논총 Vol.5 No.-

The pension and fund raising institutions of our country has been growing rapidly in quantity. But in respect of quality, They loose asset management, inability in application of sophisticated financial skill, less flexibility in business operation, lack in entrepreneurship of top manager, and inapt handling of drastic environmental change which they are confronted cause thorn to be drowned in unstable financial status. People obliging tem be a member of these institutions regardless of theiy will expect to improve effective operation of pension and funcls So the performance of these institutions is closely related with the stabilization of livelihood and the welfare of their members. This article has suggested some financial schemes which would lead to the good performance of these institutions, particularly in their fund raising perspective.

식이섬유의 제과 제빵에 첨가이용 효과

이성갑 안성산업대학교 1994 論文集 Vol.26 No.-

The utilization of dietary fibre such as cellulose, pectin agar, CMC , konjakmannan, lignin, gums in baking and cookies were reviewed from the literature and the additional effect in bread and cakes were investigated. The factors affecting the quality of bread an cakes, especially loaf volume of dough, batter viscosity, taste, sensory quality and storage stability were reevaluated from the recent scientific findings on bread and cakes prepared with a various types of cellulose.

생감 저장 기술에 관한 조사 연구

李聖甲 안성산업대학교 1993 論文集 Vol.25 No.-

감의 장기적 안전저장을 위하여 생감과실의 특성, 탈삽기구 각종 저장 기술들에 대한 연구를 종합검토하고 단감인 부유 품종을 대상으로 연구 한 결과는 다음과 같다. 1. 신선감의 호흡작용은 꼭지 부위에서 80%가 일어난다. 2. 생감은 식용화 하기위하여는 탈삽처리가 필요하며 탈삽방법으로는 온탕침지법, 알콜법, P.E 필름을 이용한 CO_2 밀봉 탈삽과 동결 탈삽이 있다. 3. 감과육은 저장중 효소의 작용으로 연화가 일어나고 저장용 생감은 건전한 것을 사용하여야 한다. 4. 생감저장기술은 유리병, 항아리, 양철통, 그리고 P.E 필름을 이용한 밀봉법이 있고 이중 P.E 필림밀봉한 저온냉장이 가장 우수하여 0℃에서 120일 이상 저장이 가능하였다. 5. P.E 필리 COVER법은 떫은감의 CO_2탈삽과 냉장을 동시에 대량으로 처리가 가능한 가장실용적인 방법이다. This studies were conducted to increase utilization an to improve problem through the investigation of characteristics, de-astringency and storage techniques of non-astringent persimmon. The results are summarized as follows. 1. More over 80% of respiration action in fresh persimmon was occured on fruit stems. 2. astringent persimmon have to artificial removal of astringency for direct edible purpose, deastringent methods were warm water treatment, alcohol treatment, C)_2 treatment and freezing technics. 3. Persimmon flesh was softened by enzymatic action during storage so, sound fruits should be chosen for storage purpose. 4. As storage methods of fresh persimmon, sealing storage by using glass bottle, earthenware, tin can and P.E film were available. when persimmon were stored in a P.E film bag at low temperature non-astringent cultivars had better storage life than astringent cultivars. The storage life on non-astringent persimmon was prolonged over 120 days at 0℃. 5. Cover method of P.E. film for persimmon storage was the most effective, due to remove astringency by CO_2 treatment and mass storage simultaneously.