Hepatic Cirrhosis Occurring in a Young Woodchuck(Marmota monax) Due to Vertical Transmission of Woodchuck Hepatitis Virus(WHV)

Kyu-shik Jeong,정원일,Jae-yong Chung,Mi-young An,Chae-yong Jung,Gyoung-jae Lee,Jong-soo Kang,Byeong-cheol Kang,Young-heun Jee,Bruce H Williams,Young-oh Kwon,Da-hee Jeong 대한수의학회 2003 Journal of Veterinary Science Vol.4 No.2

Cirrhosis Occurring in a Young Woodchuck (Marmota monax) Due to Vertical Transmission of Woodchuck Hepatitis Virus (WHV)Da-hee Jeong, Won-il Jeong, Jae-yong Chung, Mi-young An, Chae-yong Jung, Gyoung-jae Lee1, Jong-soo Kang1, Byeong-cheol Kang2, Young-heun Jee3, Bruce H Williams4, Young-oh Kwon5 and Kyu-shik Jeong*College of Veterinary Medicine, Kyungpook National University, Daegu 702-701, Korea1Shinwon Scientific Co., LTD, Research Institute, Suwon, Korea2Clinical Research Institute, Seoul National University, Seoul 110-744, Korea3College of Veterinary Medicine, Jeju National University, Jeju 690-756, Korea

臨界負荷 인터벌-웨이트 쟈케트 트레이닝이 心肺機能에 미치는 效果

蔡鴻遠,申榮吉,林銖遠 慶北大學校 體育科學硏究所 1992 체육과학연구지 Vol.8 No.-

The purpose of this study is to research and analize a limited factor of endurance-running(that is mechanism of cardio-vascular function) in order to grasp a new training method of interval weight jacket training and aerobic power ability after exercise. 12 subjects were selected out of the volleyball players in KPU. characteristics of subjects were 8.42±1.08 years in exercise, 47.75±2.70㎖/㎏ min in VO_2 max. The experiment was verified longitudinally pre-test and post-test, treadmill exercise test was carried under maximal load in pre and post-test. Test instruments were cardio pulmonary exercise system. Q-plex I and gas analizer and EKG, and test items was focused on a limited factor of endurance-running, that is, VO_2 max, HR max, VE BTPs max, METs, TWt and so on. Later 8 weeks training, the result of which are as follow. VO_2 max showed significant(P<.01) increase from 61.8±6.96㎖/㎏ min to 66.13±7.96㎖/㎏ min, it's difference was 4.27㎖/㎏(6.9%). HR max showed nonsignificant(P>.05) increase from 187.5±8.98bts/min to 190.42±8.70bts/min, it's difference was 2.92bts/min(1.6%). VE BTPS max showed significant(P</05) increase from 159.01±28.75ℓ/min to 169.41±22.24ℓ/min, it's difference was 10.4ℓ/min(6.5%). METs and Twt max showed very significant(P<.05, P<.01 respectively) increase from 17.96min to 18.89min and from 14.7min to 16.3min. it's difference were 0.9, 1.6min respectively. Result of exercise test showed decrease value in 3 minute interval of the same load intensity during dynamic rest of maximal exercise load. It is considered that long-term acclimatization of I-WJT bring about increased energy utilization efficiency after experiment.

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.

Studies on the Acceleration of Fish Sauce Production : PartⅡ.The Color Measurement and Sensory Evaluation for the Fish Sauce

채수규 서울保健大學 1988 論文集 Vol.8 No.1

포도주의 phenol화합물과 항산화 작용

채수규 한국산업식품제조학회 2001 산업식품제조학회지 Vol.5 No.1

포도주의 phenol 화합물은 phenol을 기본구조로 한 flavonoid, non-flavonoid 등 여러 가지 성분이 있으며, 이들 중 항산화력이 강한 것으로서 catechin, quercetin, epicatechin, resveratrol, tannin 등이 있다. 포도주의 phenol 화합물은 뛰어난 항산화력으로 LDL 산화를 억제하므로 관상동맥 질환에 효과가 크다. 그리고 이 phenol 화합물은 각각의 성분보다는 total phenol로서 전체적으로 작용하는 것이 효과가 더 크며 vitamin C.E 등 생리활성 물질과 보완 작용으로 그 효과를 더 높일 수 있다. 그러므로 적포도주의 phenol은 항산화제로서 동맥내 plaque 형성의 전단계인 LDL산화를 억제하고, 혈소판의 응집을 방해하는 역할을 하므로서 관상동맥과 뇌동맥경화증의 진행을 완화시키고 좁아진 동맥에서 혈소판 매개 혈전증을 감소시킨다. The phenolic compounds in wine are mainly composed of flavonoids and nonflavonoids, and strong antioxidative characteristics come from catechin, epicatechin, resveratrol and tannin. These phenolic compounds are useful to prevent cardiovascular diseases by inhibiting oxidation of LDL. Also this antioxidant effect is increased in synergistic total compound form rather than individual compound, and even more effectively performed when assisted by physiological compounds such as vitamin C and vitamin E. In conclusion, the polyphenols in red wine are effective in preventing atherosclerosis and coronary disease by inhibiting the formation of coronary plaque and platelet coagulation.

마우스 골수세포 배양시 수종 국소조절인자가 파골-유사세포 형성에 미치는 영향

채한정,채수완,김형룡 한국노화학회 1998 한국노화학회지 Vol.8 No.3

마늘장아찌 숙성 중 Alliinase 활성 변화에 관한 연구

채수규 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

마늘장아찌를 여러 가지 방법으로 담금하여 시제품을 제조한 후 숙성과정 중 alliinase 활성의 변화를 조사 분석한 결과는 다음과 같았다. 간장에 담근 마늘장아찌 숙성 중의 alliinas 활성은 생마늘의 alliinase 활성이 8.73 units/㎎ protein인데 비하여 담금 1주일 후의 마늘장아찌 고형물은 4.57 units/㎎ rpotein으로 잔존 활성이 52%, 담금 2주일 후에는 1.05 units/㎎ protein으로 잔존 활성이 12% 정도로 급속히 감소하였다. 식초에 담근 마늘장아찌 숙성 중의 alliinase 활성은 생마늘의 alliinase 활성이 8.73 units/㎎ protein인데 비하여 담금 1주일 후에 마늘장아찌 고형물은 2.79 units/㎎ protein으로 잔존 활성이 32%, 담금 2주일 후에는 0.26 units/㎎ protein으로 잔존 활성이 3%로 저하하였다. 소금물에 1주일 담근 후 식초에 담근 마늘장아찌의 alliinase 활성은 10% 소금물에 담금 1주일째에 alliinase의 활성이 5.06 units/㎎ protein으로 간장에 담그었을 때부다 약간 높은 잔존활성이 58%를 나타내었으나 액즙을 제거하고 식초에 다시 담그므로서 담금 2주일 후에는 0.85 units/㎎ protein으로 잔존 활성이 10% 이하로 감소하였다. 식초에 1주일 담근 후 간장에 담근 마늘장아찌의 alliinase 활성은 식초에 담금 1주일 째에 alliinase의 활성이 2.79 units/㎎ protein으로 잔존 활성이 32%를 나타내었으나 액즙을 제거하고 간장에 다시 담그므로서 담금 2주일 후에는 0.43 units/㎎ protein으로 잔존 활성이 5% 이하로 감소하였다. Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8.73 units/㎎ protein. The activity in the garlic pickled with soy sauce was reduced to 4.57 units/mg protein with 52% remaining by 1st week of pickling and to 1.05 units/㎎ protein with 12% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vinegar was 2.79 units/㎎ protein with 32% remaining by 1st week of pickling and was 0.26 units/㎎ protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/㎎ protein with 58% remaining by lst week of pickling. After one week pickling the juice of pickled garlic was removed. Then, garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/㎎ protein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vinegar was 2.79 units/㎎ protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the garlics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/㎎ protein with 5% remaining by 2 week of pickling.

Nuclepore Membrane Filter 法을 利用한 癩菌檢出에 關한 硏究

蔡洙萬,金明烈 충남대학교 의과대학 지역사회의학연구소 1983 충남의대잡지 Vol.10 No.2

For the improvement of the detection method of leprosy bacilli from leprosy patients, the author attempted to detect leprosy bacilli using a nuclepore membrane filter. The specimen were obtained by skin scraping from all the tested patients with leprosy and treated with 0.025% trypsin and 0.002% Tween 80. The nuclepore membrane filters used in this study were three kinds : 0.4 and 0.2㎛ in pore size of 25㎜ in diameter, 0.2㎛ in pore size of 13㎜ in diameter. The results of the bacterial detection rate by the common skin scraping smear method and nuclepore membrane filter method were compared. The results were summarized as follows : 1. The bacterial detection rates by the nuclepore filter method(25㎜, 13㎜ in diameter) were significantly higher than the bacterial detection rates by skin smear method. 2. There was no significant difference between bacterial detection by 0.4㎛ in pore size, 25㎜ in diameter nuclepore filter and 0.2㎛ in pore size, 25㎜ in diameter nuclepore filter. 3. There was no significant difference between bacterial detection rates by 0.2㎛ in pore size, 25㎜ in diameter, nuclepore filter and 0.2㎛ in pore size, 13㎜ in diameter nuclepore filter. 4. Although the bacterial indices by skin smear were "―", bacterial detection negative. the number of bacteria by nuclepore filter were about 3.2×10 exp (2)/ml. From the above results, it was suggested that on the microbiologic examination from leprosy patients, bacterial detection by skin smear method in the first place should be carried out : and than if the results gave negative, bacterial detection by nuclepore membrane filter method after treatment with trypsin and Tween 80 should be done.

고장력 볼트의 체결상태가 가동률에 미치는 영향에 관한 연구

채수현,정수일 대한설비관리학회 2004 대한설비관리학회지 Vol.9 No.4

In this study an investigation was made for the bolting methods and bolting torque for high strength bolts generally used in Korea as well as in abroad together with an inspection on the selection of high strength bolts and bolting torque for automotive manufacturing lines, those were implemented during the course of analyzing the causes of de-crease in operating rate in the automotive manufacturing factories. As a result of this investigation, 100 % of bolting torque did not meet the criteria specified in KS Standard, causing malfunctioning of the mechanical facilities due to loosening of bolts during the operation, which in turn is turned out to be the major cause of lowering operating rate. The purpose of this study is to check the bolting status compared with KS B 0140: 1991, a standard for bolting torque of high strength bolts, and to analyze the effect of the bolting status onto the operating rate, ultimately to give suggestions on the importance and improving measures for bolting of high strength bolts

오징어 젓갈의 熟成過程 中 自己 消化酵素 및 微生物의 作用에 관한 硏究

채수규 서울保健大學 1994 論文集 Vol.14 No.1