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食用油의 貯藏條件에 따른 抗酸化劑의 抗酸化效果에 關한 硏究 : 第一報 해바라기 기름의 變化 part Ⅰ variation of sunflower oil
尹衡植 慶北大學校 1976 論文集 Vol.21 No.-
The effect of antioxidation was compared under the storage condions such as at dark, room temperature and cooling storage (3℃) in order to investigate the changes of free fatty acid value and lodine value in the sunflower oil added B.H.A and B.H.T 0.05% solution which is used for food oills and Fats as antioxidant's. The results are as fallows; 1) Stored under the dark, room temperature significant effect of the antioxidant was shown by the antioxidant addition as compaved with control(Blank) and the effect of the antioxidant, s of B.H.T was found to be better than that of B.H.A. 2) Stored under the freezing condition, little change was shown in the antioxidant,s addition, and a little more Change in the non addition.
電離에너지가 混合 調味料의 殺菌 및 品質에 미치는 影響
尹衡植,權重浩 慶北大農學誌編輯委員 1986 慶北大農學誌 Vol.4 No.-
混合 調味料의 效果的인 殺菌을 目的으로 시료에 3~9kGy의 감마선을 조사한 뒤 30℃에서 3개월 동안 저장하면서 微生物의 生有度와 殺菌處理에 따른 제품의 성분 및 관능적 품질을 평가해 본 결과는 다음과 같다. 1. 試料의 微生物 混入度는 一般細菌이 g當 7.5 × 10^(5), 大腸菌群이 1.2 × 10^(2) 이었으나 大腸菌群은 3kGy. 一般細菌은 9kGy 未滿 照射로서 完全死滅되었고, 細菌의 D_(10)값은 1.94kGy로 나타났다. 2. 試料의 理化學的 特性은 殺菌處理에 따라서 거의 변화되지 않았으며, 저장기간이 경과될수록 3~6kGy 조사구는 대조구나 9kGy 조사구보다 성분의 변화가 적었다. 3. 試料의 官能的 品質檢査에서 高線量 照射는 製品의 風味에 변화를 초래하는 것으로 나타나 이에 대한 구체적인 檢討가 要望된다. The radurization and radicidation effects on mixed condiment with Co-60 gamma irradiation at 3-9kGy and the physicochemical aspects of irradiated samples stored at 30℃ for three months were investigated. The initial microbial loads of the sample were 7.5 × 10^(5)/g in total bacterial count and 1.2 × 10^(2)/g in coliforms, respectively. The irradiation treatment of below 9 kGy could decontaminate the sample and D_(10) value of the bacteria contaminated was shown to be 1.94 kGy. The chemical components associated with the quality of the sample were little affected by the irradiation at 3-6kGy. The sensory evaluation showed that the high sterilizing dose caused appreciably the change in overall flavors of mixed condiment.
시금치의 加工, 貯藏中의 窒酸鹽 및 亞窒酸鹽과 Vitamin Cdml 含量變化
李東允,尹衡植 慶北大學校 農業科學技術硏究所 1988 慶北大農學誌 Vol.6 No.-
시금치의 調理, 貯藏에 있어서의 窒酸鹽 및 亞窒酸鹽 과 ascorbic acid의 含量變化를 測定하여 그들의 相互關係를 調査檢討한 結果는 다음과 같다. 데침으로해서 窒酸鹽 은 減少하였으나 亞窒酸鹽 은 增加하였고, 調理한 것은 그 경향이 더욱 현저하였다. 室溫에 貯藏하였을 때 窒酸鹽 은 36시간 후에는 급격히 감소하였으며 亞窒酸鹽 은 24시간 후부터 급격히 증가하였다. 冷藏溫度에서 저장한 것의 질산염은 서서히 減少하였고 아질산염은 서서히 增加하였다. 질산염 및 아질산염의 相互含量關係를 보면 室溫에서는 窒酸鹽 은 減少하였고 亞窒酸鹽 은 급격히 增加하였으며, 冷藏溫度에서는 窒酸鹽 은 서서히 減少하였고 아질산염도 서서히 증가하였다. 窒酸鹽 및 還元型 ascorbic acid의 含量關係를 본 結果 실온, 냉장온도 모두 ascorbic acid의 함량이 감소함에 따라 질산염의 함량이 감소하였으나 실온에서는 그 변화폭이 큰 데 비해 냉장온도에서는 변화폭이 적었다. 還元型 ascorbic acid 및 아질산염의 함량관계를 비교해 본 結果 실온, 냉장온도 모두 ascorbic acid의 함량이 감소함에 따라 아질산염의 함량은 증가하였다. 이는 저장기간에 따라 ascorbic acid 함량과 아질산염의 함량은 서로 다름을 알 수 있었다. Concern was forcused to investigate the relationship between nitrite and ascorbic acid contents in spinach during processing and storage in this experiment. Contents of nitrate and nitrite in fresh spinach were 3,000ppm and 0.25ppm, respectively. Nitrite contents were decreased by branching and storaging, while the nitrite contents were increased. The tendency was accelerated by seasoning. When spinach was stored at 4℃ and 25℃, Changes of nitrate and contents were rapid at 25℃, but slow at 4℃. In the relationship among the contents of nitrite, nitrate, and ascorbic acid during storage, nitrate contents were decreasing, whereas nitrite and ascorbic acid contents were increasing.
Cl^- 및 SO^--_4 施肥가 栽培作物의 酵素活性에 미치는 影響
尹衡植 慶北大學校 生産技術硏究所 1969 生産技術 Vol.3 No.-
Comparative effect of fertilizers containing sulphur and chlorides on enzymic activity in cultural plants, corn, lettuce and spinach, respectively by sand and soil culture, were investigated. The results were as follows; 1. The activity of carbohydrase due to sulphate-containing fertilizers is higher than that of chloride-containing fertilizers. 2. Enzymic activity obtained by sand culture is relatively higher as compared with that of soil culture. 3. As a whole, fertilizers containing chlorides inhibited the activity of enzymes in cultural plants more than sulphate fertilizers as in parts of corn.
윤형식,백용해,최원용,곽범석,김연대,박영진,오민구,김홍용 대한내시경복강경외과학회 2010 Journal of Minimally Invasive Surgery Vol.13 No.2
Purpose: Laparoscopic appendectomy has recently been performed more frequently than open appendectomy because of its advantages. Yet laparoscopic appendectomy has the risk of converting to open appendectomy. We evaluated the preoperative evaluation factors that can influence the rate of conversion to open appendectomy. Methods: For the 255 patients admitted to our hospital, we reviewed their medical history, their clinical and laboratory examination etc. and the final diagnosis was made by CT scan. The preoperative characteristics of the patients who underwent laparoscopic appendectomy and the patients who were converted to open appendectomy were compared using univariate and multivariate analysis. Results: Out of 255 patients who underwent laparoscopicappendectomy,15 patients (5.8%) were converted to open appendectomy. The main reasons were adhesion and periappendiceal abscess formation. Periappendiceal fat infiltration (p=0.030) seen in the CT scan and perforation (p=0.019) were significant risk factors associated with converting to open appendectomy. Conclusion: Periappendiceal fat infiltration and perforation seen on preoperative CT scanning are important when considering performing laparoscopic appendectomy. Identifying the potential preoperative factors for conversion may assist surgeons when making decisions concerning the management of patients with appendicitis and for the judicious use of LA.
尹衡植,崔寅郁 慶北大學校出版部 1987 慶北大農學誌 Vol.5 No.-
To study the relative effectiveness of the antioxidants (BHA, BHT) and the transparent cellophone films ( colorless, blue and red) on rancidity development of the sesame oils treated with sunlight-irradiation condition, this experiment was carried out. The results obtained as follows ; 1. The retarding effect of the antioxidants on POV, COV, and TBA development was more effective than control, and BHT was more effective than BHA. 2. The transparent cellophane films were more effective than antioxidants, and red was more effective than blue transparent cellophone film. 3. During the storage of the sesame oils which were covered with colorless, blue and red thansparent cellophane film respectively, the contents of linoleic acid in sesame oil were decreased, while oleic acid were increased.