한우의 산유량(産乳量) 및 유조성(乳組成)에 관한 연구 : I. 영양수준이 처여우(處女牛) 및 경산우에 있어서 산유량과 유조성에 이치는 영향 I. The effects of nutritional level on milk yield and milk composition inheifers and cows

임종우,유제현 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.2

A series of experiment was conducted to study the milk producing capacity and the physicochemical properties of Korean cow's milk. Three heifers weighing 255.4㎏ of average body weight on normal level (H-N), 3 cows weighing 317.8㎏ of average body weight on low level (C-L) and 3 cows weighing 320.0㎏ of average body weight on normal level (C-N) based on the requirements of suckling beef cattle in NRC (1976) were raised for experimental period. Experiment I was carried out to investigate the effects of nutritional level on milk yield and milk constitutents of heifers and cows on the experimental diets during lactation. Also lactation curves of H-N, C-L and C-N on the experimental diets were established by Wood'a method (1969). The results obtained are summarized as follows: 1. Average daily milk yields of H-N, C-L, C-N and all the groups per cow were 1.496. 1.583, 1.781 and 1.620㎏ respectively. There were no significant differences in daily milk yield between H-N and C-L, C-L and C-N but significant difference (P< 0.01) between H-N and C-N. 2. The maximum and minimum milk yields of H-N, C-L and C-N were 504.7O and 273.35kg, 614.53 and 297.80㎏ and 705.65 and 350.46㎏, respectively. Average milk production performance of H-N, C-L, C-N and all the groups during lactation period were 317.00, 408.41, 482.12 and 420.51㎏, respectively. Actually peak daily yield of H-N, C-L and C-N were 4.50, 4.70 and 5.25㎏, respectively. The expected days reaching to the peak daily yield, and maximum daily yield in the lactation curves of H-N, C-L, C-N and all the groups were 26.91 days and 2.82㎏, 41.59 days and 3.29㎏, 33.52 days and 3.34㎏, and 34.43 days and 3.09㎏, respectively. 3. Within 12 weeks of lactation H-N, C-L and C-N produced more than 50% of milk yield in one lactation period, respectively. There were significant differences (P < 0.05) in weekly milk yield by the 12th,16th and 24th week of lactation between H-N and C-N. 4. The shortest and the longest laction periods of H-N, C-L and C-N were 217 and 280, 248 and 284, and 234 and 296 days, respectively. Average lactation period of H-N, C-L, C-N and all the groups were 248.0, 258.0, 270.7 and 258.9 days, respectively. 5. The average content of moisture, TS, SNF, fat, protein, lactose and ash in milk were 86.49, 13.51, 9.03, 4.48, 4.00, 4.32 and 0.71% in H-N, 86.94, 13.06, 8.97, 4.09, 3.84, 4.43 and 0.70% in C-L, 87.27, 12.73, 8.81, 3.92, 3.70, 4.42 and 0.69% in C-N, and 86.90, 13.10, 8.94, 4.16, 3.85, 4.39 and 0.70% in all the groups, respectively. There were significant differences (P < 0.05) in moisutre, TS, fat, protein and ash between H-N, C-L and C-N. 6. The lactation curve equations of H-N, C-L, C-N and all the groups were as follows: (수식)

일본 중등교육의 지식재산 교육 동향 및 시사점 분석 연구

임종우,나동규 홍익대학교 법학연구소 2022 홍익법학 Vol.23 No.3

본 연구는 일본 중등교육의 지식재산 교육 운영 동향 전반에 대하여 살펴봄으로써, 현재일본이 지식재산 교육과정에서 강조하는 것이 무엇인지 분석하고 그 시사점을 제안하였다. 우리나라는 국가 전반의 지식재산 수준을 높이고자 2011년에 지식재산 기본법을 제정하였고, 이 과정에서 시기적으로 앞서 제정되었던 일본의 지적재산 기본법을 참고하였다. 일본은 지난 2003년 지적재산 기본법을 시행하며 국가적인 지식재산 전략을 수립하여 운영하기시작하였고, 지식재산 교육을 위하여 바람직한 지식재산 인재상을 시대의 변화에 맞춰 제시하였다. 문부과학성은 이를 근거로 다양한 분야 전문가들과 협력하여 중등학교 교육현장의 현실이 반영된 지식재산 교육정책을 추진한 결과, 현재 지적재산 창조교육이 운영되고있다. 일본은 지식재산 강국으로 향하는 길에 속도보다는 방향을 중요시하였으며 미래세대의 지식재산 인재 양성 방법의 하나로 중등교육에서의 지식재산 교육을 제시하였고, 우리나라보다 앞서 그 길을 출발하였다. 일본과 마찬가지로 중등교육에서의 지식재산 교육을국가 차원의 지식재산 전략 중 하나로 여기고 있는 우리나라의 경우, 일본의 사례는 좋은참고자료가 될 수 있다.

한국재래산양유에 있어서 Polyacrylamide Gel 전기영동법(電氣泳動法)과 Sephadex Gel 여과법(濾過法)에 의한 Whey 단백질의 분획(分劃)

임종우,장판형,박구부 한국낙농학회 1986 韓國酪農學會誌 Vol.8 No.1

本 實驗은 韓國在來山羊의 初乳(分娩後 2日까지), transition milk(3∼7日) 및 當乳 (8日∼2個月)에 대해 polyacrylamide gel electrophoresis(PAGE)와 sephadex G-100 gel濾過法에 의해 whey 蛋白質의 組成 및 分劃을 分析하기 위하여 實施되었으며, 얻어진 結果를 要約하면 다음과 같다. 1. 在來山羊의 初乳, transition milk 및 當乳에 있어서 whey 蛋白質은 PAGE에 의해 4個의 分離帶로 分離되었으며 이는 immunoglobulin, blood serum albumin, β-lactoglobulin 및 α-lactalbumin으로 認定되었다. 2. 初乳, transition milk 및 常乳에 있어서 immunoglobulin의 比率은 各各 44.6, 12.6 및 11.1%, blood serum albumin은 各各 11.1, 11.0 및 11.5 %, β-lactoglobulin은 各各 34.2, 54.2 및 51.1%, α-lactalbumin은 各各 10.2, 22.3 및 20.3%의 比率을 나타내었다. 3. Immunoglobulin은 分娩後 3日부터 급격히 減少한 反面 β-lactoglobulin 및 α-lactalbumin은 分娩後 3日째부터 급격히 增加하는 傾向을 나타내었다. 그러나 blood serum albumin은 分晩後 常乳에 이르기까지 거의 비슷한 水準이었다. 4. pH 7.0의 0.02 M phosphate buffer로서 Sephadex G-100 濾過에 의한 在來山羊乳의 whey 蛋白質은 4個의 分劃으로 分別되었다. 5. 初乳, transition milk 및 常乳에 있어서 分劃 F-1은 各各 57.3, 13.0 및 10.2%, F-2는 各各 19.8, 30.1 및 38.3%, F-3는 各各 10.5, 29.7 및 33.9%, F-4는 各各 8.5, 27.2 및 17.6%의 分布比率을 나타내었다. 6. F-1 및 F-3 分劃은 分娩後 3日째까지 各各 급격히 減少 및 增加하였으나 그 以後 常乳까지는 비슷할 水準이었으며, F-2 및 F-4分劃은 初乳에서 常乳까지는 상당히 增減하는 傾向을 나타내었다. This experiment was conducted to analyze the components of whey protein in colostrum (1 to 2 days), transition milk (3 to 7 days) and mature milk (8 days to 2 months) from Korean native goats by polyacrylamide gel electrophoresis (PAGE) and Sephadex G-100 gel filtration. The results obtained were summarized as follows: 1. The patterns of whey protein in colostrum, transition milk and mature milk from Korean native goats by PAGE were separated in to 4 bands: these bands correspond to immunoglobulin, blood serum albumin, β-lactoglobulin and α-lactalbumin. 2. The proportions of immunoglobulin in clostrum, transition milk and mature milk were 44.6, 12.6 and 11.1%, blood serum albumin 11.1, 11.0 and 11.5%, β-lactoglobulin 34.2, 54.2 and 55.1%, α-lactalbumin 10.2, 22.3 and 20.3%, respectively. 3. While the proportion of immunoglobulin was decreased rapidly from 3rd day after parturi tion, those of β-lactoglobulin and α-lactalbumin showed the tendencies to increase rapidly from 3rd day after parturition. But that of blood serum albumin was almost similar level from colostrum to matrue milk. 4. By Sephadex G-100 gel filtration with 0.02M phosphate buffer, pH 7.0, whey protein elutions in Korean native goats' milk were fractionated into 4 fractions. 5. The proportions of F-1 fraction in colostrum whey, transition milk whey and mature milk whey were 57.3, 13.0 and 10.2%, F-2 fraction 8.5, 27.2 and 17.6%, respectively. 6. The proportions of F-1 and F-3 fraction showed to decrease and to increase rapidly for 3 days after parturition, respectively, but those of F-2 and F-4 fraction showed the tendencies to increase and decrease considerably from colostrum to mature milk, respectively.

Amphiphilic Poly(amino acid) Based Vaccine Adjuvants Including Squalene for Influenza Virus Vaccine

임종우,김현욱,나운성,염민주,윤다연,김지혜,박근선,천해진,송대섭,함승주 한국고분자학회 2016 한국고분자학회 학술대회 연구논문 초록집 Vol.41 No.1

한우의 산유량 및 유조성에 관한 연구 : V. 초유 및 정상유에 있어서 TLC 및 GLC 에 의한 중성지질분석(中性脂質分析) V. Analysis of neutral lipids in colostrum and normal milk from Korean cows by thin - layer and gas - liquid chromatography

임종우,유제현 한국낙농학회 1984 韓國酪農學會誌 Vol.6 No.1

本 實驗은 乳脂質의 中性脂質組成 및 脂肪酸組成을 分析하기 위하여 韓牛의 處女牛외 經産牛의 初乳 및 正常乳에 對해 thin-layer chromatography(TLC)와 gas-liquid chromatography(GLC)에 依해 分析되었으며 얻어진 結果를 要約하면 다음과 같다. 1. 處女牛 및 經産牛에 있어서 初乳 및 正常乳의 中性脂質은 sterol ester 및 hydrocarbon, triglyceride, free fatty acid, 1,3-diglyceride, 1,2-diglyceride, sterol, monoglyceride 및 末確認成分으로 構成되어 있었다. 初乳 및 正常乳에 있어서 triglyceride, free fatty acid, 1,3-diglyceride, 1,2-diglyceride , sterol 및 monoglyceride의 含量은 處女牛에 있어서 特各 70.95와 71.75%, 5.81과 6.53%, 6.27과 4.42%, 7.33과 6.85%, 1.06과 1.46%, 0.76과 0.78%였으며 經産牛에 있어서 各各 61.38과 59.48%, 3.70과 5.89%, 12.61과 10.01%, 10.60과 7.63%, 1.61과 3.19%, 0.88과 2.64%이였고, 全平均은 各各 66.16과 65.62%, 4.76과 6.21%, 9.44와 7.22%, 8.97과 7.24% 1.34와 2.33%, 0.82와 1.71%이였다. 2. 處女牛 및 經産牛에 있어서 初乳 正常乳의 中性脂質의 主膣肪酸은 capric , lauric, myristic, palmitic, stearic 및 oleic acid이었다. 初乳와 正常乳에 있어서 capric, lauric, myristic, palmitic, stearic 및 oleic acid의 含量은 處女牛에 있어서 各各 5.81과 7.20%, 7.55와 7.99%, 18.64와 15.38%, 30.49와 26.87%, 11.73과 10.46%, 19.07과 21.58%였으며 經産牛에 있어서는 各各 3.63과 4.46%, 7.24와 7.37%, 20.67과 18.30%, 30.66과 27.14%, 10.68과 11.94%, 19.91과 23.38%였고 全平均은 各各 4.72와 5.83%, 7.40과 7.68%, 19.41과 16.84%, 30.58과 27.01%, 11.21과 11.20%, 19.49와 22.48%이였다. This experiment was carried out to know the composition of neutral lipids and their fatty acid in colostrum and normal milk from Korean cows by thin-layer chromatography(TLC) and gas-liquid chromatography(GLC). The results obtained were summarized as follows ; 1. Neutral lipid in colostrum and normal milk from cows consisted of sterol ester, hydrocarbon, triglyceride, free fatty acid, 1,3-diglyceride, 1,2-diglyceride, sterol, monoglyceride and an unidentified compound by TLC. The contents of triglyceride, free fatty acid, 1,3-diglyceride, 1,2-diglyceride, sterol and monoglyceride of neutral lipid in colostrum and normal milk were 70.95 and 71.75%, 5.81 and 6.53%, 6.27 and 4.42%, 7.33 and 6.85%, 1.06 and 1.46%, and 0.76 and 0.78% in heifers, 61.38 and 59.48%, 3.70 and 5.89%, 12.61 and 10.01%, 10.60 and 7.63%, 1.61 and 3.19%, and 0.88 and 2.64% in cows, 66.16 and 65.62%, 4.76 and 6.21%, 9.44 and 7.22%, 8.97 and 7.24%, 1.34 and 2.33%, and 0.82 and 1.71% in total average, respectively. 2. The main fatty acid composition in colostrum and normal milk from cows were capric, lauric, myristic, palmitic, stearic and oleic acid. Their contents in colostrum and normal milk were 5.81 and 7.20%, 7.55 and 7.99%, 18.14 and 15.38%, 30.49 and 26.87%, 11.73 and 10.46%, and 19.07 and 21.58% in heifers, 3.63 and 4.46%, 7.24 and 7.37%, 20.67 and 18.30%, 30.66 and 27.14%, 10.68 and 11.94%, and 19.91 and 23.38% in cows, 4.72 and 5.83%, 7.40 and 7.68%, 19.41 and 16.84%, 30.58 and 27.01%, 11.21 and 11.20%, and 19.49 and 22.48% in total average, respectively. There were significant differences (P<0.05) in contents of caproic, capric, myristic, tetradecenoic, hexadecenoic acid in colostrum between heifers and cows. 3. The contents of the essential fatty acid in colostrum and normal milk were 2.01 and 2.01% in heifers, 2.64 and 2.95% in cows, 2.33 and 2.48% in total average, respectively. There was a significant difference (P>0.05) in contents of linoleic acid in colostrum between heifers and cows. 4. The contents of unsaturated fatty acid in colostrum and normal milk were 24.38 and 27.77% in heifers, 27.05 and 30.55% in cows, 25.72 and 29.16% in total average, respectively. 5. The ratios of the unsaturated index (unsaturate/saturate) in colostrum and normal milk were 0.32 and 0.38 in heifer, 0 44 and 0.69 in cows, 0.35 and 0.41 in total average, respectively. 6. The contents of low molecular weight fatty acid in colostrum and normal milk were 7.20 and 9.72% in heifers, 3.69 and 4.63% in cows, 5.45 and 7.18% in total average, respectively. 7. O/P ratios(oleic/palmitic) in colostrum and normal milk were 0.63 and 0.80 in heifers, 0.65 and 0.86 in cows, 0.64 and 0.84 in total average, respectively. 8. P/S ratios(polyunsaturate, C18:2 and C18:3/saturate) in colostrum and normal milk were 0.03 and 0.03 in heifers, 0.04 and 0.04 in cows. 9. There were tendencies to increase the contents of caproic, caprylic, capric, unknown, oleic and linolenic acid, and to decrease those of myristic and palmitic acid, and not to change those of lauric, tetradecenoic, hexadecenoic and linoleic acid, as the days after parturition passed. There were significant differences(P<0.05) in the changes of the content of palmitic and linoleic acid between colostrum and normal milk.

한국 모유의 Lactoferrin 분리와분만회수 및 연령에 따른 함량 변화에 관한 연구

임종우,신현수 경상대학교 축산진흥연구소 1997 畜産振興硏究所報 Vol.24 No.1

Yoghurt 의 Vitamin A 및 C 강화에 관한 연구

임종우,신현수,노위섭 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.4

Vitamin A 및 C의 강화 yoghurt에 있어서 저장기간 동안 vitamin A 및 C의 안정성 및 이화학적 및 미생물학적 성질의 변화를 규명하기 위하여 원료유 220g당 각각 vitamin A 10000IU 및 vitamin C 100㎎이 강화되었으며, ABT(Lactobacillus acidophilus, Bifidobacteria와 Streptococcus salivarius subsp. thermophilus), YC(Lactobacillus delbrueckii subsp. bulgaricus와 Steptococcus salivarius subsp. thermophilus) , LA(Lactobacillus acid ophilus CH-2), LC (Lactobacillus casei CH-1)에 의해 제조된 후 4℃에서 3일간격으로 15일 동안 vitamin C함량, 적정산도, pH, 점도, 유산균수가 조사되었다. Vitamin A 및 C강화 yoghurt의 저장 15일후 vitamin A 및 C의 함량은 각각 첨가량의 최소한 75.5% 및 47.9%이상을 유지하였으며, 저장기간 동안 vitamin A가 C보다 비교적 안정하였다 ABTAC, LAAC, LCAC, YCAC간의 vitamin A 함량은 저장기간에 따라 유의차가 없었으나 vitamin C 함량은 저장 후 15일에 ABTAC와 YCAC, LCAC와 YCAC 간에 유의차(p<0.05)가 있었다. 강화 yoghurt의 적정산도 및 pH는 저장기간 동안 YCAC, LAAC, LCAC, ABTAC의 순으로 각각 증가 및 감소하였다. 강화 yoghurt와 대조구간에 점도는 저장기간 동안 증가하는 경향을 나타내었다. 강화 yoghurt의 유산균수는 대조구보다 약간 높게 나타났다. Vitamin A 및 C의 강화 수준은 적정산도, pH, 점도 및 유산균수에 영향을 미치지 않았다. To study the stability of vitamin A and C, and the changes of physicochemical and microbiological properties in yoghurt fermented with ABT(Lactobacillus acidophilus, Bifidobacteria and Streptococcus salivarius subsp. thermophilus), YC(Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus), LA(Lactobacillus acidophilus) and LC(Lactobacillus casei) during storage period, 10,000IU of vitamin A and 100㎎ of vitamin C per 220g of yoghurt were fortified. Immediately after processing experimental yoghurts were stored at 4℃ for 15 days and analyzed every 3 days for the contents of vitamin A and C, titratable acidity, pH, viscosity and viable cells of lactic acid bacteria. The levels of vitamin A and C in fortified yoghurt were decreased to a minimum of 75.5% and 49.3% after 15 days of storage, respectively. Vitamin A was relatively more stable than vitamin C in fortified yoghurt throughout storage. There were no signficant differences in changes of vitamin A among ABTAC, LAAC, LCAC and YCAC during storage, but significant differences in decreases between ABTAC and YCAC, LCAC and YCAC at 15 days of storage. Titratable acidity and pH values of fortified yoghurt increased and decreased in order of YCAC, LAAC, LCAC and ABTAC during storage, respectively. Viscosity of fortified yoghurt and control showed a tendency to increase during storage. The counts of lactic acid bacteria in fortified yoghurts were slightly higher than those of control. The levels of fortification of vitamin A and C did not significantly change titratable acidity, pH, viscosity and the count of lactic acid bacteria in yoghurt.

한우의 산유량(産乳量) 및 유조성에(乳組성) 관한 연구 : II. 산유량 및 유조성간의 변이 및 상관관계 II. Variation and interrelationships of milk yield and milk composition

임종우,유제현 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.3

泌乳期間中 韓牛 9頭로부터 採取된 360試料의 乳組成이 分析되어 變異係數와 乳組成 및 産乳量間에 相關, 回歸係數 및 回歸方程式이 統計的으로 計算되어 表로 나타내었다. 그 結果를 要約하면 다음과 같다. 1. 水分 總固形分 乳脂肪 乳蛋白質, 乳糖 및 灰分의 變異係數는 各各 0.98, 6.48, 4.79, 17.33, 8.19, 4.31 및 5.84였다. 2. 産乳量과 乳組戚間의 相關係數는 다음과 같다. 産乳量은 水分(0.542)과 有意的인 正의 相關이 있었고 總固形分(-0.537)과 乳脂肪(-0.688) 間에는 負의 相關이 있었다. 水分은 다른 乳組成과 高度의 負의 相關(P<0.01)을 나타내었다. 無脂固形分은 乳脂肪(0.164), 乳蛋白質(0.741), 乳糖(0.596), 및 灰分(0.494) 間에 有意的인 相關(P<0.01)이 있었다. 乳脂肪은 乳蛋白質(0.209)과 灰分(0.306) 間에도 相關이 있었다. 乳蛋白質과 乳糖間 및 乳蛋白質과 灰分 間에는 各各 相關(P<0.05, 0.01)이 나타났다. 또한 乳糖과 灰分(0.199) 間에도 有意的으로(P<0.01) 相關이 있었다. 3. 大部分 個個의 乳組成分이 總固形分含量이 變함에 따라 正의 方向으로 高度의 有意差(P<0.01)가 認定되었으며 乳脂肪과 無脂固形分에 對한 總固形分의 回歸方程式은 各各 y=1.069x+8.647 및 y=1.390x+1.385였다. 乳脂肪과 無脂固形分의 相關은 乳脂肪含量의 어느 制限된 限界內를 除外하곤 明確하게 直線으로 나타나지 않았으며 이들의 回歸方程式은 y=0.085x+8.597였다. 乳蛋白質이 無脂固形分에 對해서는 예리한 相關이 있었으므로 乳蛋白質에 對한 無脂固形分의 回歸方程式은 y=1.092x+4.748였다. The milk compositions of 360 milk samples taken from 3 Korean heifers and 6 cows during their lactation periods were analyzed. Coefficients of variation and, correlation, regression coefficients and regression equations between milk yield and milk constituents were calculated and tabulated. The results obtained were summarized as follows: 1. Coefficients of variation of moisture, TS, SNF, fat, protein, lactose, and ash in milk were 0.98, 6.48, 4.79, 17.33, 8.19, 4.13 and 5.84, respectively. 2. Correlation coefficients between milk yield and milk constitutents were as follows: Milk yield was significantly (P<0.01) correlated with moisture (0.542), TS (-0.537) and fat (-0.688). The moisture showed significantly (P<0.01) negative correlation with other milk constituents. SNF was significantly (P<0.01) correlated with fat (0.164), protein (0.741), lactose (0.596) and ash (0.494). Fat had significant (P<0.01) correlation with protein (0.209) and ash (0.306). Some significant correlationships were found between protein and lactose (P<0.05), protein and ash (P<0.01). Also lactose was significantly (P<0.01) correlated with ash (0.199). 3. As most individual constitutents of milk change positively and highly significantly with changes in total solids the regression equations of TS on fat and SNF were obtained as y=1.069χ+8.647 and y=1.309χ+1.385, respectively. The relationship between fat and SNF did not clearly appear to be linear except within restricted limits of fat percentage. The regression equation of SNF on fat was obtained as y=0.085χ+8.597. There was a sharp correlation between protein and SNF, therefore the regression equation of SNF on protein was obtained as y=1.092χ+4.748.

"다시"의 여정: 나의 영상문화운동 활동기

임종우 한국독립영화협회 2021 독립영화 Vol.- No.50

탈지유의 Maillard 반응에 관한 연구 : III. pH , 반응온도와 시간 및 반응억제물질의 효과 III. Effects of Reaction Temperature and Time , pH and Inhibitors

임종우,이을희,오석두 한국낙농학회 1989 韓國酪農學會誌 Vol.11 No.4

熱處理에 의한 脫脂乳의 Maillard 反應性을 究明하고자 pH, 反應溫度와 時間 및 反應抑制物質의 영향을 조사하였던 바 다음과 같은 결과를 얻었다. 熱處理前 脫脂乳의 pH가 높을수록 melanoidins의 發色强度는 높았으며 反應溫度 및 時間에 依存性이 높고 活性化에너지는 13.04㎉/M이었으며 褐變化 抑制效果는 L-cysteine > hydrogen peroxide > glutamic acid 순이고 이들 組合의 抑制效果는 크게 나타나지 않았다. This experiments were carried out to study the characteristics of the Maillard reaction in skim milk by heat treatment. The effect of pH, reaction temperatures and time, and inhibitors upon the color development of melanoidins in skim milk were investigated. As the pH value in skim milk increased the color intensities of melanoidins increased. The Maillard reaction in skim milk showed highly significant dependence between reaction temperature and time, and activation energy was 13.04Kcal/M. The most effective inhibitor of the browning reaction in skim milk was L-cysteine, followed by hydrogen peroxide and glutamic acid, and combination of those inhibitors showed less inhibition effect.