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중격측좌핵 및 선조체기저핵의 아미노산 함량에 대한 한쪽 뇌 해마 제거의 영향
남준철,김종규 순천향의학연구소 1996 Journal of Soonchunhyang Medical Science Vol.2 No.2
We analyzed the amino acid contents of fundus striatal and accumbens septal tissue in unilateral hippocampectomized rats by high performance liquid chromatography(HPLC). Thirty-one male rats were divided into hippocampal, cortical control and normal control groups. After a survival period of 7 days, the animals were sacrificed by decapitation. Two to three milligrams of tissue were removed from the nucleus fundus striati and the nucleus accumbens septi in ipsilateral or contralateral side of the brain. In the nucleus accumbens septi, the contents of glutamate were reduced significantly in the ipsilateral hippocampal group and increased significantly in the contralateral hippocampal group than in the normal control group and the cortical control group, while there were no significant differences between the 2 control groups. The contents of glycine were reduced significantly in the contralateral hippocampal group than in the normal control group and the cortical control group. But in the nucleus fundus striati, the difference of contents of all amino acids were nonsignificant. From the above results it is suggested that the ipsilateral hippocampus may exert a direct effect on the accumbens septi than the contralateral hippocampus.
가열 처리에 따른 커틀릿의 식품안전성 확보 조건 - 내부 중심온도, 색도 및 위생지표미생물을 중심으로 -
김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.2
Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.
김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Young,Kim, Joong-Soon 한국환경보건학회 2009 한국환경보건학회지 Vol.35 No.1
Hand-washing has been recognized as a critical factor in controlling infection and cross-contamination. This study was performed to investigate hygienic behavior of male university students focusing on awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. Both a self-administered questionnaire survey and a separate direct observation in restrooms were carried out at a university campus over a four week period. In the survey, 93.6% of the responded students claimed to wash their hands after using toilet. However, just 16.9% of the observed students actually did so, according to a separate and unnoticed observational study. Among the observed students who washed their hands, 25.0% of them used soap, only 5.0% of them washed four parts of their hands, and 15.0% of them washed their hands for more than 10 seconds. Paper towel was the most common hand drying method in the direct observation and also in the survey. Significant differences between the questionnaire survey and the direct observation (p<0.0l) were found in hand-washing practices, duration of hand-washing, using soap, washing parts of the hand, and hand-drying method after using the toilet. This study indicates that there is a remarkable difference between the male university students' awareness of hand-washing and their hand-washing practices. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of male university students.
金鍾奎,張世鈞,朴宣美,金成泳,金光秀 영남대학교 자원문제연구소 1990 資源問題硏究 Vol.9 No.-
A distribution of volatile organic acids, a main effector on the flavor, in traditional Korean soy sauce and bacteria producing the organic acids were investigated. The experimental results were as follows. 1. A main contents of volatile organic acids in the soy sauce were acetic acid, propionic acid and butyric acid. 2. The contents of butyric acid and 3-methyl butanoic acid as a unpleasant odor in the soy sauce stored at 25℃ ~30℃ for 6 months were increased more than the soy sauce stored at 0℃ ~ l0℃, and acetic acid were increased too. 3. Bacillus species isolated from the soy sauce produced acetic acid, propionic acid and butyric acid.
Pellet Semen 의 Glycerol 첨가방법과 평형시간이 한우의 정액성상과 수태에 미치는 영향
김종규,서국성,신원집,이용빈 ( J . K . Kim,G . S . Suh,W . J . Shin,Y . B . Lee ) 한국축산학회 1973 한국축산학회지 Vol.15 No.2
This experiment was conducted to study the possibility of pellet semen as a replacement for ampoule semen and simplifying the method of glycerol addition to the egg yolk extender with Korean native cattle. Glycerol was added once and twice to the egg yolk semen extender and equilibration time was 6, 12 and 18 hrs. respectively. Each semen was freezed in the liquid nitrogen and thawed in a 5℃ water bath. Inseminated artificially frozen semen to the cows and calculated the fertility (N.R. 60-90 days) and sperm living index. The results obtained are as follows: 1. No significant difference was found between once and twice additions of glycerol on the living index of spermatozoa. 2. No significant difference was found between, 6, 12 and 18 hours equilibration intervals on the living index of spermatozoa. 3. Conception rates in the Korean Native Cattle of pellet and ampoule semen were 55.1% and 59.2% respectively. The results indicated that conception rate of pellet semen was no better than the ampoule semen.