濟州道 食品 수요豫測을 위한 調査硏究

朴吉淳,宋大鎭 제주대학교 1974 논문집 Vol.6 No.-

In this survey we tried to find out how habit, income, and the price of foodstuffs affected the eating habits of the people in Je Ju Do so that the most economical and efficient plan of foodstuffs distribution could be carried out. The results are as follows : 1) The rate of consumption of several foodstuffs (banana, dried persimon, canned fish, canned meat etc. ) decreased markedly when their price doubled. But the rate of consumption of other foodstuffs (soy sauce, bean paste, hot bean paste etc. ) only decreased slightly when their price doubled. 2) when we asked what foodstuffs the people would eat if their food budget was increased 50%, the highest percentage responded that they would eat more rice cakes. Others mentioned rice, barley, wheat flaur, broad, apple, mandarin oranges, pears, eggs, milk, etc. But the increase of these foodstuffs was only slight. The consumption of wine was reduced. 3) The frequency of consumption for some foodstuffs was small while for others it was large.

패류의 동결에 관한 연구 : 1. 소라의 동결

송대진,김수현,하진환 제주대학교 해양연구소 1984 해양자원연구소연구보고 Vol.8 No.-

To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied. It was noticed that the pH of all frozen products (-10℃ and -35℃) were not changed markedly. Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage. The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials. It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods. The color differences, expressed as L value mere reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

Environmental tobacco smoke and childhood asthma

송대진 대한소아청소년과학회 2010 Clinical and Experimental Pediatrics (CEP) Vol.53 No.2

In recent years, environmental tobacco smoke (ETS) has become an important worldwide public health issue. Children are particularly vulnerable to ETS because they are still developing. ETS exposure causes a wide range of adverse health effects on childhood asthma. There is convincing evidence that ETS exposure is causally associated with an increased prevalence of asthma, increased severity of asthma and worsening asthma control in children who already have the disease, even though a causal relationship with asthma onset is not yet established for asthma incidence. Mechanisms underlying these adverse effects of ETS are not clearly elucidated but e studies on this issue suggest that genetic susceptibility, impaired lung function, and augmented airway inflammation and remodeling may be involved. Children with asthma are just as likely to be exposed to ETS as children in general and there is no risk-free level of exposure. Therefore, providing a smoke-free environment may be of particular importance to the asthmatic children exposed to ETS who have adverse asthma outcomes, as well as to children with genetic susceptibility who are at increased risk of developing asthma upon exposure to ETS in early childhood.

직장여성의 댄스스포츠 참가가 직무스트레스, 직무만족, 생활만족의 변화에 미치는 영향

송대진,김동건 충남대학교 체육과학연구소 2007 體育科學硏究誌 Vol.25 No.1

The purpose of this study is to demonstrate the effect of career women's participation in dance sport activities on their ordinary life satisfaction, mainly focusing on the effect on the change of life satisfaction of the dance sport participants by measuring the degree of satisfaction and comparing the differences between 'before' and 'after' participations in the activities of the dance sport participants and non-participants who did not participate in the regular leisure activity. The results are as follows: First, the dance sport participation has a meaningful effect on job stress. Second, the participation exercises a meaningful effect on job satisfaction. Third, the participation has a meaningful influence on life satisfaction. Fourth, the causality between dance sport participation and job stress/job satisfaction/life satisfaction was found.

貝類의 凍結에 關한 硏究 : 1. 소라의 凍結 1. Freezing of Topshell

金洙賢,河璡桓,宋大鎭 濟州大學校 海洋資源硏究所 1984 해양과환경연구소 연구논문집 Vol.8 No.-

소라를 보다 效果的으로 利用하기 위한 基礎資料를 얻기 위하여 소라를 脫殼, 凍結한 후 凍結貯藏中의 品質의 변화를 實驗하였다. 凍結貯藏期間中 drip量은 조금씩 增加하였으며 pH는 거의 變化가 없었고, 遊離水의 含量은 계속 增加하여 貯藏 3개월 後에는 -10℃, -35℃ 다 같이 約 2.5倍까지 增加하였으며, 保水力은 점차 減少하여 貯藏 3개월 後에는 -10℃, -35℃ 다 같이 約 10%까지 減少하였다. hardness와 toughness는 2개월까지 增加하다가 그 以後에는 減少하였으며 cohesiveness는 계속 減少하였고 elasticity는 거의 비슷한 값을 나타내었다. 色調의 變化에서 L값은 계속 減少하였고 a, b값은 큰 變化가 없었으며 ΔE값은 계속 增加하였다. To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied. It was noticed that the pH of all frozen products (- 10℃ and -35℃ ) were not changed markedly. Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage. The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials. It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods. The color differences, expressed as L value were reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

赤色筋魚類와 白色筋魚類의 組織化學的 硏究 : 1. 凍結筋肉 破碎片의 差異 1. Difference of Homogenated Muscle Fiber by Freezing

宋大鎭 濟州大學 海洋資源硏究所 1981 해양과환경연구소 연구논문집 Vol.5 No.-

赤色筋 魚類로서 방어, 고등어, 전갱이와 白色筋 魚類로서 조기, 갈치, 병어에 대하여 凍結에 의한 변화 調査의 하나로 homogenate의 현미경 실험에서 신선상태에서 魚種에 따른 筋纖維의 외관상 差異는 白色筋魚類는 두터웁고 짧았으며 赤色筋 魚類는 가늘고 긴 편이었다. 신선상태의 筋肉 homogenate에서 조기는 myofibril level로 파쇄되나 실모양으로 엉켜졌으며 고등어는 myofibril level로 파쇄되나 짧게 짤려 졌었다. 1個月 貯藏 後의 筋肉의 homogenate는 응집되거나 彈力性 消失을 볼 수 있었는데 白色筋魚類가 赤色筋 魚類보다 그 현상이 심한 편이었다. As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueadiata), mackerel(Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia(Pseudosciaena manchuria), cutlass fish(Trachurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.

「개불」의 식품학적 연구 (Ⅱ) : 유리 유기산 및 betaine에 관하여

송대진 제주대학교 1969 논문집 Vol.1 No.-

개불의 유리 betaine 및 유기산의 실험결과를 요약하면, 1) 유리 betaine의 함량은 패류와 거의 비슷하며 총 질소의 10.2%를 차지하였다. 2) 유기산의 검출 결과 lactic, succinic, malonic, citric, fumaric, 등을 검출 하였으며 lactic, succinic acid의 Spot는 현저 하였다. 3) 유리 betaine 및 유기산, 아미노산 등의 병합된 맛이 개불의 독특한 풍미를 이룬다 볼 수 있다. 「Kae-Bul」(urechis unicintus) which is caught in the Southern coastal area of Korea from October through early spring of next year has been highly esteemed for its characteristic taste as one of the tasty food stuffs for raw fish or stew. Free organic acid and betaine were analysed as a component responsible for the taste. As a result, the following were attained. 1. Lactic acid, succinic acid, malonic acid, fumaric acid, citric acid, and two unknown chromatgram were detected by paper partition chromatography and succinic acid, lactic acid were dominant. 2. The amount of betaine was similar to that in shell fish, and it was 10.2% of Extractive Nitrogen. 3. The characteristic taste of Kae Bul can be attributed to the intermixed components such as organic acid, betaine, and Amino Acid.

褐藻類의 成分組成에 對한 硏究

姜泳周,宋大鎭 제주대학교 1977 논문집 Vol.9 No.-

The chemical compositions of brown algae were determined,and effects of condensed phosphats on the extraction yields of algae were investigated. 1. The quite variation in contents of crude fat and fiber were observed according to space and part of algae. 2. The main components in the Hcl-soluble ash were Na, K, Ca and Mg. Total amounts of these elements reached about 50% of crude ash. 3. Characteristic patterns were showed in the distribution of inorganic elements in Ecklonia cava:the content of Ca were higher in the stripe, but Fe, Al and Mn in the frond. 4. The concentration rates of inorganic elements from sea water were in the following order in Ecklonia cave and Undaria peterseniana: Min>P,Fe>AI>Cu>Ca>Mg. 5. The extraction yields of alginate from seaweeds treated 0.1% scdium polyphosphate solution were showed more effective in the stripe than in the frond. 6. In sundrying procedure, the loss raes of carotenoid in seaweeds were higher than chloro- phyll a.

기관지천식에 관한 인터넷 정보 : 현황과 그 개선방향

송대진,김형진,홍승희,정지태 대한천식알레르기학회 2004 천식 및 알레르기 Vol.24 No.2

Background: Recent advances in the Internet have enabled patient to search for large amounts of medical information. The Internet is easily accessible, but available information is under no guidelines or regulations in Korea. Objective: We evaluated the quality of information related to bronchial asthma on the Internet and the role in patient education with simple search technique. Method: The search phrases “bronchial asthma” were entered into four common Internet search engines. As indicated by the search engines, web sites and the 50 most commonly encountered web documents were reviewed. An information score (IS) from Libertiny et al. was modified to assess how well the web page educated the patient about the disease. Result: Of 110 web sites and documents, 109 were accessible. 41 (37.6%) web sites and documents were pub lished by private practice groups. The overall mean information score was 3.606, and only 10 (9.2%) sites had useful patient-oriented information (IS>10). Differences in IS between 8 subgroups were not significant (P=0.075). Misleading or unconventional therapeutic recommendations were recognized in 11 (10.1%) and 24 (22%) sites, respectively. Conclusion: Patient-oriented bronchial asthma information is difficult to find on the Internet in Korea. The overall quality is poor. About one third presented information that was classified as misleading or unconventional, especially in oriental medicine sites. There is an urgent need to develop proper asthma patient educational programs, guidelines for medical web site evaluation and gateways to high quality Internet-based medical resources.

초임계 이산화탄소에 의한 멸치어유의 추출

임상빈,좌미경,송대진 濟州大學校 工科大學 産業技術硏究所 1998 尖端技術硏究所論文集 Vol.9 No.1

고품질의 고도불포화지방산 제품을 제조할 목적으로, 멸치어유를 초임계 이산화탄소로 추출분획한 후 각 분획들의 추출수율과 지방산 조성을 측정하였다. 멸치어유의 주요 지방산은 palmitic acid. DHA, EPA, palmitoleic acid. myristic acid. oleic acid 였다. 멸치어유의 추출수율은 동일압력에서 추출시간의 증가에 따라 감소하였으며, 40과 50℃에서는 추출온도의 증가에 따라 감소하였으나, 60℃에서는 50℃ 보다 다소 높았다. 동일온도에서 C14와 C16 지방산들은 추출물 분획에 농축되었고, 나머지 지방산들은 추출 잔류물 분획에 농축되었다. EPA는 분획들간에 거의 일정한 경향을 보였으나, DHA는 추출잔류물 분획에 농축되었다. Silver nitrate를 silica gel에 코팅시킨 후 어유와 혼합하여 추출 2시간 동안은 초임계 이산화탄소로만으로 추출하고, 그 후 보조용매로 ethyl acetate를 첨가하여 2시간 동안 추출하였을 때 추출물 분획에서의 저급지방산인 C14:0은 추출잔류물에 비하여 5.0∼6.4배 농축되었고, C16:0은 1.9∼2.0배 농축된 반면, 추출잔류물 분획에서 EPA와 DHA는 23.9와 31.6%로 원료어유의 13.3과 16.2%에 비하여 1.8배와 1.9배 농축되었다. Anchovy oil was extracted by supercritical CO₂, and extraction yield and fatty acid composition were measured in the extract and residual fraction. EPA and DHA were 7.6∼13.3% and 16.2∼18.3% for the original anchovy oil. The extraction yield of anchovy oil increased as the extraction temperature decreased. Essentially no great differences were noticed in the fatty acid composition of the oil extracted under different extraction temperatures. Anchovy oil mixed with silver nitrate-coated silica gel was extracted by only SC-CO₂ for 2 hr and by ethyl acetate-modified SC-CO₂ for 2 hr at 60℃/276 bar. This produced higher extraction yield and higher concentration of EPA and DHA in the residual fraction. Starting with anchovy oil containing 13.3% EPA and 16.2% DHA, the residue fraction containing 23.9% EPA and 31.1% DHA was obtained.