Physicochemical characterization of antibody conjugated chitosan nanoparticles

김천호,이은선 한국고분자학회 2018 한국고분자학회 학술대회 연구논문 초록집 Vol.43 No.1

日帝下(1920년대) 朝鮮人受刑人의 食生活狀況과 그 背景

김천호 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.1

The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to the time when they were defeated on World WarⅡ.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japance Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survery food supply situation of Koreans in prison throughout Korean Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally(had)no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan. France and Germarny. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group group, 3280g of of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbation rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modern disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day)was observed. Surveyors who attended in this survey, mentioned that the amount of food in take may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food)were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis. the supply situation of food in the prison may considered to be good enough(because they are not starving) But as a Korean who studied this report, one feel extremely pity about those situation because(situation of) those period were very harsh under the Imperial Law and keeping the Law by Korean were almost impossible, therefore, about one third adult violated the Law and were put jail. And they were treated like animals.

몽골인의 식생활문화와 한ㆍ몽간의 육식문화 비교

金天浩 漢陽大學校 民族學硏究所 1997 民族과文化 Vol.6 No.-

열린敎育 情報體制 活用을 통한社會科 授業 方案

김천호 한국사회과교육연구회 1997 사회과교육 Vol.- No.30

We've been requiring at open education for learning of knowledge diversified levels with the transformation of school education since we faced the need to become an informationized society. Because of the internet in education, social studies requires improvement of the teaching method, implementation of assignment, and the role of teacher, etc. We are presenting the open education informationized system which includes the contents of the project and the way it will be used in school with Unit Net, Intra Net, Inter Net, and Edu Net. We are also presenting a basic strategy and a trend of the opening class of social studies, the six models of the class to aid in increasing social studies' skills, and the teaching method of social studies using informationized system. We hope that this paper will help you to pursue the advancement of the teacher's platform, the system of the class, and the teaching method for social studies.

한국과 일본 된장의 맛성분 비교

김천호,다께시스미노,구니꼬아이다,사끼꼬스미노 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.1

한국과 일본에 있어서 된장은 극히 보편화된 전통식품이나. 최근에 양국에서는 된장의 가공과정에서 영양상 문제가 되고 있는 감염과 맛의 향상을 위한 연구가 활발하다. 그 중의 일환으로 저자는 앞서 김치중의 Na과 K에 관한 보고를 했으며 금번 보고에서는 된장중의 유리아미노산 조성에 관한 분석을 시도함으로서 양국의 된장의 차이를 비교 해보고자 한다. 그 결과 유리아미노산 조성에 있어서 한국의 시판 된장과 가정에서의 재래식 재료된장이 유사했고 한편 일본도 시판 된장과 가정 제조 된장에서 같은 경향을 보였다. 유리아미노산 중에서는 glutamic acid의 수치가 가상 높은 점에서도 한국과 일본 된장에서 유사하여 한국시판 된장 22.7%, 한국가정 제조된장 17.5%, 한국시판청국장 11.5%, 일본 시판 10.4%, 일본 가정 12.5% 등으로 분석되었다. 즉 이들의 글루타민산의 높은 함량이 양국의 된장의 맛에 크게 영향을 준다는 것을 알게 되었다. In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of 11.5%∼22.7% and 10.4%∼12.5%, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

한국과 일본 된장 중의 sodium 과 potassium 함량에 관한 연구

김천호,김자헌태랑,김전상지,각야맹,회전구인자,산전행이 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.1

된장은 한국과 일본의 식생활상 중요한 전통식품이나 10∼20%의 비교적 높은 염분함량으로 건강상 또는 여러가지 질병의 원인이 되고 있다고 보고 있다. 그러나 근래에는 Na함량 뿐만이 아니라 K함량과의 比도 중요하다고 보고 있어서 본 연구에서는 한국과 일본 된장들의 Na, K, NaCl함량과 동시에 Na/K比를 측정하고 양국간의 비교도 하였기에 보고한다. 한국의 시판 된장과 가내제품의 Na의 평균함량은 각각 4181.3㎎/100g, 6015.6㎎/100g 이고 일본에 있어서는 5082㎎/100g, 5890.6㎎/100g이다. 한국의 시판 된장과 가내제품의 K의 평균함량은 각각 595.8㎎/100g, 331.3㎎/100g 이고 일본에 있어서는 365.4㎎/100g, 381.3㎎/100g이다. 한국의 시판 된장과 가내제품의 NaCl의 평균함량은 각각 10.62%, 15.28%이고 일본에 있어서는 12.91%, 14.96%이다. 한국의 시판 된장과 가내제품의 Na/K比의 평균치는 각각 7.25, 21.54이고 일본에 있어서는 14.42, 16.14이다. 이상의 결과에서 예상과는 달리 한국의 시판 된장이 가내제품에 비해서 NaCl양이 적고 그외에도 Na양과 Na/K比에서도 다른 제품들에 비하여 낮으므로서 영양상 유리함을 나타냈다. We obtained the following results from determination of the sodium and potassium content contained in Denjang made in Korea and Japan. The mean sodium content of commercial denjang and home made denjang made in Korea and those of Japan are 4181.3㎎/100g, 6015.6㎎/100g and 5082.5㎎/100g, 5890.6㎎/100g, respectively. The mean potassium content of commercial denjang and home made denjang made in Korea and those of Japan are 595.8㎎/100g, 331.3㎎/100g and 365.4㎎/100g, 381.3㎎/100g, respectively. The mean NaCl concentration of commercial denjang and home made denjang made in Korea and those of Japan are 10.62%, 15.28% and 12.91%, 14.96% respectively. The mean Na/K ratios of commercial denjang and home made denjang made in Korea and those of Japan are 7.25, 21.54 and 14.42, 16.14 respectively.

일본신찬을 통한 한국고대식의 추정연구 : 일본춘일신사약관제

김천호 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.3

日本 奈良時代를 代表하는 春日大社 若宮祭는 韓半島와 종교적, 문화적 文流가 빈번하든 시대에 형성된 藤原家의 氏社로서의 제사이며 歷史的으로도 百濟人과의 관계가 밀접하여 三國時代의 食生活을 연구하는데 좋은 자료가 되리라 보아 조사한 것이다. 1. 坐俗神, 佛敎, 儒敎式 祭祀 및 경사스런 축하연에 쓰이는 종이, 실크, 떡으로 만든 造花장식은 최초에는 계절에 맞는 生花를 쓰다가 차츰 다양하게 변화했음이 보인다. 本 若宮祭에서의 도라지꽃은 한반도에서 쓰여진 흔적이 없으나 日本에서는 祭祀로 쓰였다. 2. 小, 大御飯은 시루떡의 시작이였고 白米 이전에는 玄米로 만들었다. 다시 쌀 외에 찹쌀, 팥 등 여러가지 곡물을 가미하게 됐다. 3. 채소의 종류는 根菜類가 귀중한 채소로 꼽혔고 극히 단순한 조리법이였으리라 본다. 4. 唐菓子는 쌀가루를 여러가지 형을 만들어 쪄서 튀겨서 먹는 것으로 보아 그 이후의 과자와 전병의 원조임을 알 수 있다. 5. 8의 御菓子에서 둥근 메떡은 현재의 절편이나 가래떡의 시작이였으며 日本은 기호상 찰떡으로 변했다고 본다. 6. 제사에 최근에도 쓰여지는 곶감, 밤은 古代부터 이어온 식품으로 밤은 그 겁질채로 쓰여졌고 그외의 그 지역에서 생산되는 갖가지 과일이 쓰여진 것으로 본다. 7. 染分과 四色은 赤, 黃, 靑, 白色을 말하며 그 색채가 원시적인 선명한 색깔로 本祭의 상징이며 대표적인 제물이다. 한반도에서는 과자, 사탕, 떡, 과일 등을 주로 이 4가지 색깔로 물들여 제사 뿐만 아니라 경사스런 잔치에도 높이 고여서 축하의 뜻으로 차렸다. 8. 盛物에서는 검은콩, 흰콩, 팥, 비자로서 그 당시 중요한 곡물로서 나타났다. 9. 술은 淸酒를 쓴것으로 보아 이미 그 시대의 高度의 제조법이 백제로부터 전해져서 현대까지 이어지고 있음을 보여준다. 끝으로 神饌과는 직접적인 관계는 없으나 사진 1, 2, 3에서 보여주듯이 직접 本 行事에 참여하면서 제단형태, 의상, 절차, 그외의 음악과 무용, 장식 등이 현존하는 한국의 전통적 풍물과 그 분위기에 이르기까지 밀접한 관계가 있었음을 느낄 수 있었다는 점이 본 제사를 통하여 古代食을 추정하는데 간접적인 뒷받침이 될 수 있다고 보았다. Kasugadaisha was built in the 9th century at Nara, Japan and it was the powerful Fujiwara's Shrine at that time. And also Wakamiyasai which has transmitted from generation to generation about for 1200 years at Kasugadaisha is typical sacrificial service of Nara Ages and it was built up with the historical background from Korean peninsula, especially Bekje. So it could be presumed to be important data to survey the sacrificial service in order to study on the ancient dietary culture of Korean and Japanese. 1) They used a live flower or paper flower in every sacrificial services. But in Korea, it has been used not only in the sacrificial services but also in happy events. And also it has been changed to use silk or developed rice cake instead of paper. 2) Steamed rice cake in Siru has been taken after boiled rice and unpolished rice. 3) Fried rice cake like doughnut was beginning of fried cake like Yak-kwa. 4) Four colors of red, yellow, green and white are symbolic at the high offering. There are a lot of cake, candy and some kind of biskuit four colors used in every events even now in Korea.

Diethylaminoethyl Chitin 유도체의 제조와 그들의 응집거동에 관한 연구

김천호,김소연,정병옥,김재진,최규석 ( Chun Ho Kim,So Yeon Kim,Byung Ok Jung,Jae Jin Kim,Kyu Suk Choi ) 한국공업화학회 1997 공업화학 Vol.8 No.2

DEAE-chitin은 alkali-chitin 용액에 DEAE·HCI을 이용하여 제조하였다. 제조된 DEAE-chitin은 물과 유기용매에 대한 향상된 용해성을 나타내었다. DEAE-chitin은 chitin의 탈아세틸화반응보다 온화한 조건인 sodium borohydride를 함유하고 있는 10% 수산화나트륨 수용액으로 80℃에서 9시간동안 탈아세틸화반응을 행하여 DEAE-chitosan을 제조하였고, DEAE-chitin의 양이온성을 증가시키기 위해 ethyl halide를 이용하여 4차화시킴으로써 4차 암모늄기를 가진 TEAE-chitin유도체를 각각 합성하였다. 이들 합성유도체들의 반응에 따른 구조변화는 FTIR, ¹H NMR 등으로 확인하였고, 카올린 현탁액을 이용한 응집실험결과 pH가 약알칼리일 때, 그리고 수지농도가 8ppm일 때 최적의 응집성능을 나타냄을 알 수 있었다. A DEAF-chitin was prepared with DEAE·HCl in an aqueous alkali-chitin solution. The resulting DEAF-chitin exhibited a highly improved affinity to water and organic solvents. It was N-deacetylated by heating in aqueous 10 % sodium hydroxide containing sodium borohydride for 9 h at 80℃ to produce DEAE-chitosan. These conditions were milder than those for the N-deacetylation of chitin. In order to increase its cationic character, the DEAE-chitin was treated with ethyl halide to give TEAE-chitin. The structural changes in the chitin derivatives were confirmed by using both FT-IR and ¹H NMR, and their flocculating behavior, in kaoline suspension showed the optimum property at a weak alkaline pH and 8 ppm concentration of resin conditions.

4차 암모늄기를 가진 키토산 유도체의 항균성

김천호,최영선,최규석 ( C . H . Kim,Y . S . Choi,K . S . Choi ) 한국공업화학회 1996 공업화학 Vol.7 No.5

N/A

한국과 일본인의 식행동에 관한 조사연구(제 2 호) : 식사담당참여와 식사예법에 관하여 On Participation in Cooking and Table Manners

김천호,방하문자 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.2

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.