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Broiler 貯藏의 溫度 및 經時에 따른 Methionine 含量 變化에 關한 硏究
洪鍾萬 한국식품영양학회 1988 韓國食品營養學會誌 Vol.1 No.1
In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5℃, 10℃ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 10℃ and slightly decreased in the storage for 14 days at 5℃ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.
닭고기의 貯藏溫度와 燻煙 條件에 따른 Riboflavin 含量 變化에 관한 硏究
洪鍾萬,李成東 高麗大學校 倂設 保健大學 保健科學硏究所 1987 保健科學論集 Vol.15 No.1
To observe the variation of riboflavin contents, the broiler meats which had been stored at each temperature of 5℃, -10℃, and -20℃ were smoked at each temperature of 30℃, 60℃, and 80℃ during 7, 14,21, 30 and 42 each hours. After above process, it was observed that the riboflavin contents were not influenced by the change of temperatures of storage and smoking of broiler meat, but by the variation of smoking duration, the riboflavin contents generally decreased to the rate of 82∼88% after smoking for 7 hours, 76∼82% after 14 hours, and 76% after 21 hours over.
鷄肉의 各種 處理時 遊離 Amino acid의 變化에 關한 硏究
洪鍾萬 건국대학교 1975 論文集 Vol.2 No.1
The results, which analytically surveyed the free amino acid by the Automatic amino acid, Analyzer adding every kind cooking processing in the broiler, are as follow : (1) The content of free amino acid in the uncooked broiler orderly contains Lysin 15.022mg%, Alanine 8.698mg%, Glycine 4.053mg%, Glutamic Acid 3.5802mg%, Argine 3.720mg%, Threonine 3.648mg%, Asparic Acid 2.940mg%, Histidine 2.895mg%. (2) In accordance with the cooking processing by water boiled, oil fry, smoking Roasting were decrease then uncooked, when orderly contains Aspric acid Threonine, Glutamic acid. Alanine etc. (3) Lysine, Histidine and Argine were increased then uncooked. (4) Valin, aud methioniae have not content indegreant ofter cooking processing.
洪鍾浩 안성산업대학교 1983 論文集 Vol.15 No.-
Transport operation is one of the most important work of power tiller. Tractive force and driving velocity are main element evaluating performance of transport operation. On inclined road, the former of these two is more important than the latter. This study was conducted to analyze theoretically and compare experimentaly the tractive force of power tiller on inclined road between two wheel drive and four wheel drive system. The summarized results are as follows: 1. Tractive force of four wheel drive was found as following equation. <본문참조> 2. Tractive force of four wheel drive was two or three times higher than that of two wheel drive. 3. Maximum loading capacity of two wheel drive was 1,000kg, and that of four wheel drive was from 3400 to 4400kg.
田作에서 殺蟲劑 및 除草劑가 土壤微生物의 活動 및 作物生育에 미치는 影響
洪鍾旭,崔柾,李千洙 慶北大學校 生産技術硏究所 1970 生産技術 Vol.4 No.-
The effects of agricultural chemicals on soil micro-organism's development and green plant growth were investigated. The results were as follows: 1. The concentration of agricultural chemicals necessary to inhibit the development of soil micro-organisms in culture was found to be higher than the minimum inhibiting concentration for pure culture of two species of Bacillus bacteria. 2. Treatment with the normal dose of agricultural chemicals promoted development and carbohydrase activity in soil micro-organisms, but increases over the normal dose produced inhibition in development of the microorganisms. 3. It was concluded that agricultural chemicals are associated with plant growth, and that the normal dose of agricultural chemicals serves especially to promote carbohydrase activity in greem plants. 4. Treatment with agricultural chemicals decreased the content of carbohydrate in green plants but increased the content of reducing sugar.
냉장계육의 훈연조건에 따른 지아민함량의 변화에 관한 연구 "제1보"
洪鍾萬 배화여자대학 1987 培花論叢 Vol.6 No.-
Chicken meat stored at Various freezing temperature was treated at different smoking temperature and the change of thiamine amount was exanuned by Diazo method. The result is as follows. 1. Thiamine amount of raw meat treated at different temperature decreased more sharphy than untreated raw meat. 2. Color effectuation developed gradually from red to dark red as temperature rose and treatment lengthened. In six hours, it changed into complete dard red. 3. Rising smoking temperature in creased phenol and carbonyl composition, which, in turn, accelerated Brown development. 4. Thiamine amount changed little at a low smoking temperature but it decreased rapidly as the smoking temperature rose.
洪鍾旭,崔炡 慶北大學校 1973 論文集 Vol.17 No.-
The effect of soils on the activity of pentachlorophenol was investigated by bioassay using wheat seedling and three samples taken from the Cheju Province according to the depth of the soil, which was identified to include more of gibbsite and various crystalline clay minerals. PCP added to soil suspensions has more or less disappeared from the soil solution indicating that PCP was adsorbed by humus and soil colloid and precipitated owing to the exchange of Na ion from PCP hydrogen ion from soil colloid and humus. The effect of PCP has disappeared with the content of organic matter as follows; surface soil<medium profile<subsoil. And the toxicity to wheat seedling was mostly depended upon the anion form, and adsorbed PCP retained some degree of activity.