손병희의 철학이 우리에게 전하는 세 가지 메시지 -김용휘 저, 『손병희의 철학』 출판 기념 특강-

김용휘 방정환연구소 2019 방정환연구 Vol.2 No.-

동학의 개벽사상과 새로운 문명

김용휘 원광대학교 종교문제연구소 2012 한국종교 Vol.35 No.-

直接酸性化法에 의한 Latin American White Cheese의 製造에 관한 硏究 : 酸의 種類와 濃度가 製造工程上의 特性과 一般組成 및 收率에 미치는 影響 Influence of Acid Types and Concentrations on Manufacturing Properties, Composition and Yield of Latin American White Cheese

金容輝 中部大學校 自然科學硏究所 1998 自然科學硏究論文集 Vol.7 No.1

본 연구는 直??性化法을 이용한 Latin American White(LAW) cheese시 酸의 종류와 稀釋濃度에 따른 제조공정상의 특성과 일반성분, 지방과 단백질의 회수율(FR ; Fat REcovery, PR ; Protein Recovery) 및 수율을 비교. 검토함으로서 LAW cheese의 제조를 위한 최적의 酸 종류와 稀釋濃度를 모색하고자 수행하였으며, 그 결과를 요약하면 다음과 같다. Curd 形成能은 산의 종류에 영향을 받지 않았으나 curd 결착력은 초산으로 생성된 시료가 가장 높고 유산으로 생성된 시료가 가장 낮았다. 산의 희석농도가 증가함에 따라 미세한 淨遊 curd은 증가하여 결국 부서지기 쉬운 curd의 형성과 수율의 감소가 나타났다. 산의 종류와 희석농도에 따른 FR과 PR은 각각 59.83~83.77%와 79.79~94.54%로 나타났으며, 초산(FR ; 64.05~83.77%, PR ; 85.78~94.54%)으로 제조된 LAW cheese의 FR과 PR이 유산(FR ; 59.83~77.63%, PR ; 79.79~89.85%)으로 제조된 시료의 것보다 높게 나타났다. FR과 PR은 산의 희석농도가 2%에서 10%로 증가함에 따라 첨차 감소하였다. 산의 종류와 희석농도에 따라 제조된 LAW cheese의 유지방과 단백질함량 및 수율은 각각 16.19~19.78%와 19.19~20.84% 및 13.18~15.33%(수분함량 52%로 환산하여 계산)로 나타났다. 수율은 초산으로 제조된 시료가 가장 높고 유산으로 제조된 시료에서 가장 낮았으며 인산과 구연산으로 제조된 시료의 수율 평균치간에는 유의차ㅏㄱ 인정되지 않았다.(p<.05). This study was undertaken to investigate the optimum coagulation acid type and concentration for manufacture of Latin American White(LAW) cheese made with direct acidification method. It was compared that the manufacturing properties, composition, recovery of fat(FR) and protein(PR), and yield of LAW cheese made with different acids and concentrations. The results obtained were summarized as follows ; Curd formation properties were not effected by acid types, but cohesiveness of was highest for LAW cheese curd made with acetic acid and lowest for that made with lactic acid. the flocculent curd quantities increased with a increase in concentration of acids, resulting in the formation of fragile curd and the decrease of yield. Fr and PR in cheese made with different acids and concentrations averaged 59.83~83.77% and 79.79~94.54%, respectively. Amounts of FR and PR were significantly(p<.05) higher in acetic acid LAW cheese(FR ; 64.05~83.77%, PR ; 85.78~94.54%) than in the lactic acid LAW cheese(FR ; 59.83~77.63%, PR ; 79.79~89.85%). FR and PR were gradually decreased as the concentration of acid(2~10%) increased. Fat, protein contents, and yield for a 52% moisture cheese made with different acids and concentrations were 16.19~19.78%, 19.19~20.84% and 13.18~15.33% respectively. Yield was highest for acetic acid LAW cheese and lowest for lactic acid LAW cheese. However differences between phosphoric acid LAW cheese and citric acid LAW cheese for yield were not significant(p<.05).

밤의 澁皮除去에 대한 酸,알카리 및 攪拌磨擦 處理效果

金鏞揮,申鉉永 전북대학교 농업과학기술연구소 1989 農大論文集 Vol.20 No.-

This study was conducted to investigate effect of acids or alkalies or both on inner-peel removal of cheatnuta (Castaneae crenata Sieb. et Zucc. ). The treatments were done with different concentrations under various temperature conditions. During the treatments, effect of frictional shaking was also determined The sequentiH3 treatment of 4% sodium hydroxide for 5min. followed by 3% hydrochloric acid for 3 min. at 50℃ under the frictional shaking condition resulted in the complete removal of inner· peel With this treatment. good color and quality were obtained. In treatment of 4% sodium hydroxide, or 4% potassium hydroxide solution at 50℃, inner-peel removal time was showed 10 min. shorter under the frictional shaking condition than under the non-frictional shaking condition.

Transcriptome Analysis Identifies an Attenuated Local Immune Response in Invasive Nonfunctioning Pituitary Adenomas

김용휘,김정희 대한내분비학회 2019 Endocrinology and metabolism Vol.34 No.3

Background: Invasive nonfunctioning pituitary adenomas (NFPAs) remain challenging due to their high complication rate and poorprognosis. We aimed to identify the distinctive molecular signatures of invasive NFPAs, compared with noninvasive NFPAs, usinggene expression profiling by RNA sequencing. Methods: We obtained frozen fresh tissue samples from 14 patients with NFPAs who underwent primary transsphenoidal surgery. Three non-invasive and 11 invasive NFPAs were used for RNA sequencing. The bioinformatics analysis included differential geneexpression, gene ontology analysis, and pathway analysis. Results: A total of 700 genes were differentially expressed (59 up-regulated and 641 down-regulated genes) between invasive andnon-invasive NFPAs (false discovery rate <0.1, and |fold change| ≥2). Using the down-regulated genes in invasive NFPAs, geneontology enrichment analyses and pathway analyses demonstrated that the local immune response was attenuated and that transforming growth factor-β (TGF-β) RII-initiated TGF-β signaling was down-regulated in invasive NFPAs. The overexpression of claudin-9 (CLDN9) and the down-regulation of insulin-like growth factor-binding protein 5 (IGFBP5), death-associated protein kinase 1(DAPK1), and tissue inhibitor of metalloproteinase-3 (TIMP3) may be related with invasiveness in NFPAs. Conclusion: Invasive NFPAs harbor different gene expression profiles relative to noninvasive NFPAs. In particular, local suppression of the immune response and TGF-β signaling can make PAs prone to invasiveness.

生薑(Zingiberi officinal Roscoe)중 Methanol 抽出物의 抗酸化活性

金鏞揮,文永熙,崔東星,申鉉永,劉昶星 전북대학교 농업과학기술연구소 1989 農大論文集 Vol.20 No.-

The antioxidative eompotenta from ginger were extracted with organic solvents, identified and calculated the antioxidative activity and the synergistic offset in linoleic acid-aqueoua system. The antioxidative activity of 80% methanol extract was strong compared to the activity of 80 % ethanol-or hexane-extract. The antioridative activity of 0.2ml of methanol extract and the 0.02% of butylated hydroxyaniline was sama Major phenolic compounds identified from the methanol extract were DL-3, 4-di hrdroxyphenylalanina protoeatechuie acid. gallic acid. cinnamic acid, pyrocatechol, caffeic acid and synapic acid The antioxidative activity of these compounds determined was high the order of DL-3, 4-dihfdronrphenylalanine > protocatechuic acid > gallic acid. The antioxidative activity of phenolic compound was remarkably increased by the synergistic effect of free amino acid, but not free sugar and ascorbic acid.

능이[Sarcodon aspratus(Berk.)S.I to]中의 Polyphenol Oxidase의 精製 및 特性에 關한 硏究

金鏞揮,奉相均,張在哲,吳錫興,李瑞娜 전북대학교 농업과학기술연구소 1987 農大論文集 Vol.18 No.-

Polyphenol oxidase in Neungee[Sarcondon aspratus (Berk .) 5, Ito]was purified and its some properties were studied . The enzyme was purified through ammonium sulfate precipitation and DEAE-cellulose column chro-matography. The activity of the purified enzyme was 1,484.3 units/mg.protein and final purification and yield were 30.0 fold and 23 %, respectively. The optimum pH and temperature were 4.0 and 55'C, respectively. The enzyme activity was completely inhibited by 95℃ heat treatment for 1 min. The enzyme showed highest affinity toward pyrogallol among trihydroxyphenols, although it showed affinity toward o-diphenoilc compounds, but inactive toward p-diphenol and monophenols. The enzyme Km values were 6.66mM with pyrogallol and 11.1 mM with catechol as substrate Inhibitor studies indicated that 0.5 mM L -ascorbic acid and 0.5mM sodium L-ascorbate were most potent .

白蔘의 褐變에 관한 硏究 : III.水蔘 乾燥中의 Polyphenol 化合物의 變化에 대하여 III.Changes of Polyphenol Compounds during the Drying of Fresh Ginseng

金鏞揮,張在哲,申鉉永,張英淑 전북대학교 농업과학기술연구소 1982 農大論文集 Vol.13 No.-

The Phenolic compounds are involved in the enzymatic browning of fresh ginseng were separated and identified by gas liquid chromatograph and the compound, which related phenolic acid were analyzed quantitatively at harvest and during the drying. The samples were classified into three divisions, sun dried ginseng, shade dried ginseng, dehydrated ginseng. The results were as follows : 1 . Moisture contents, total sugars and reducing sugars were decreased during the drying. 2. The intensity of browning was higher in the dehydrated ginseng at the initial stage. But the intensity of browning in the shade dried ginseng was gradually increased during the drying. 3. The contents of total polyphenols in the fresh ginseng was 2 to 2.5 times high as in the white ginseng and especially the decreasing rate of total polyphenols during processing was higher in the dehydrated ginseng. 4 Sixteen phenolic compounds of fresh ginseng was seperated but could be identified pyrocatechol, vanillic acid, quercetin, gallic acid, chlorogenic acid. flavon. Among them, pyrocatechol was most abundant During dtying pyrocatechol, vanillic acid, quercetin and gallic acid was decreased.

천도교의 운동노선과 동도주의

김용휘 한신대학교 종교와문화연구소 2016 종교문화연구 Vol.- No.27

Donghak means ‘Learning of Joseon’. Therefore, ‘Dongdo’(東道) of Donghak does not imply the eastern civilization, but our ‘Way of Joseon’. The division of Cheondogyo in the 1920s stemmed from the difference of movement approach lines already dormant at the time of its reform. The Reformist group(革新派) has succeeded to the Donghak Peasant Revolution as the root of the national revolution, emphasizing the main principles of Donghak on the revolutionism advocating absolute freedom and universal equality which was formed in this land. The new group(新派) of Cheondogyo has reformed Dongdo by selectively accommodating Western ways based on Suwoonism (the doctrine of Innaecheon, i.e. “humans are Heaven”), different from the intellectuals of reformists and liberalists who came up with the ideas of civilization enlightenment and capacity building. It appeared as evolutionary Suwoonism and a social reconstruction theory of ‘new post-cosmic creation’ of Donghak. In addition, the new group of Cheondogyo has sought the Third Way in the position of the middle between socialism and nationalism or between materialism and idealism. Cheondogyo (a new group) did not side with either the left or the right while was not inclined to nationalism or socialism. It was only associated with Suwoonism and the doctorin of Innaecheon(人乃天). The position of the old group(舊派) of Cheondogyo toward Dongdo is not much difference from that of a new group. After liberation from the Japanese occupation, the Cheongwoodang tried to establish a fully self-reliant nationalistic government. In addition, this party also led to form the Right and Left Wing Coalition Movemnt to rally the middle-power based on majority ordinary people transcending the right and the left as well as launching a unification campaign to establish a fully independent nation. Also the Cheongwoodang came up with ‘a new democracy for Joseon’ as an alternative model of a nation which was based on co-existance and co-prosperity for all nations, transcending the liberal democracy of America and the social democracy of the Soviet Union. The initiative of the Joseon-type democracy was motivated from the doctrin of Our Ways, but it turned out a failure both in South and North Koreas because of the lack of managing leadership capacity and its specification. 동학을 ‘동도주의’(東道主義)라고 할 때의 ‘동도’(東道)는 동양 문명, 전통적으로 동아시아 유교적 도덕 문명을 의미하는 것이 아니라, 동국의 도, 즉 우리의 길(吾道)을 의미한다. ‘동도’에 대한 견해의 차이는 1920년대 들어 천도교의 분화의 한 원인이 되기도 하였다. 혁신파는 동학의 핵심을 우리 땅에서 나타난 절대자유, 절대평등을 지향하는 혁명주의라고 인식하고, 민족혁명의 뿌리로서 동학농민운동을 직접 계승하였다. 천도교 신파(新派)는 기존의 문명개화나 실력양성론과는 달리 수운주의(인내천주의)라는 중심을 가지고 서도의 선별적 수용을 통해 동도를 변혁하였다. 신파는 사회주의와 민족주의 사이에서 또는 유물과 유심 사이에서 우리식의 길을 모색하려고 했다. 그 고민의 일환이 ‘범인간적 민족주의’로 표명되기도 하였다. 구파의 동도주의에 대한 입장은 신파와 크게 다르지 않다. 해방 후 청우당이 추구하고자 했던 ‘조선식 신민주주의’는 미국식 자유민주주의와 소련식 프로민주주의를 넘어서서 민족 성원 모두가 공존공영할 수 있는 우리식의 국가모델을 제시하려고 한 운동으로, 이 역시 동도주의의 발로라고 할 수 있다.

加熱溫度와 時間이 全乳의 pH와 Rennet 凝固時間에 미치는 影響

金容輝 中部大學校 農業開發硏究所 1997 農業開發硏究論文集 Vol.5 No.-

본 연구는 과다하게 적체된 전지분유의 활용방법으로 전지분유를 이용한 치즈제조방법을 개발하기 위한 기초자료로서 全乳의 加熱處理條件(溫度와 時間)이 全乳의 pH와 rennet 응고시간에 미치는 영향을 알아보고자 수행하였으며. 그 결과를 요약하면 다음과 같다. 가열온도와 가열시간은 全乳의 pH에 상당한 영향을 미쳐, 80℃에서 가열처리된 가열유의 pH는 가열 20분 이내에 pH가 6.70에서 6.52로 저하되었다. 50℃와 60℃에서 가열처리한 시료의 경우 가열초기의 pH 저하속도는 빠르지 않았으나. 가열시간 30분 이내에 pH 저하의 대부분이 이루어졌으며, 가열온도(50~80℃)에 따른 가열 4시간 후의 pH는 각각 6.57, 6.53, 6.49, 6.47로 나타났다. 4℃에서 2시간까지의 냉각저장은 가열유의 pH와 rennet 응고시간에 큰 영향을 미치지 못하였으나, 냉각저장시간이 증가함에 따라 가열유의 pH는 점차 증가하였으며, 30℃에서 24시간 동안 乳化時 pH는 완전히 회복되는 것으로 나타났다. 낮은 온도(50℃)에서의 가열은 rennet 응고시간에 큰 영향을 미치지 못하였으나 더 높은 온도(60~80℃)에서의 가열과 가열시간의 연장(0~4시간)은 rennet 응고시간을 현저히 지연시켰으며, 80℃에서 20분 이상 가열처리한 시료의 경우는 응고가 일어나지 않았다. This study was undertaken to investigate the effect of heating temperatures and times on pH and rennet coagulation time(RCT) of whole milk. The results obtained were summarized as follows : Heating temperatures and times had significant effects on pH and RCT of milk. Heating milk at 80℃ reduced its pH from pH 6.70 to 6.52 in 20 min. At 50 and 60℃ the initial pH drop was not as sharp, but much of the decrease was in the first 30 min of heating. After 4 hrs of heating, pH of milk fell to 6.57, 6.53 when milk was heated at 50, 60℃ and to 6.49. 6.48 when heated at 70, 80℃. Cold storage at 4℃ for up to 2 hrs did not have a significant effect on pH and RCT. But the pH of heated milk increased as cold storaging times progressed, and completely reversed when milk is equilibrated at 30℃ for 24 hrs. The lower temperature(50℃) did not have a significant effect on RCT but extended heating(0~4 hrs) and elevated temperatures(60~80℃) retarded markedly RCT of heated milk. When the milk heated at 80℃ for 20 min or longer, the milk failed to coagulate on renneting.