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한용봉(Yong Bong Han),김미라(Mi Ra Kim),한병훈(Byung Hoon Han),한용남(Yong Nam Han) 한국생약학회 1987 생약학회지 Vol.18 No.1
Mustard leaf and seed showed the protective effect on lipid peroxidation in mouse liver. Their active principle was turned out to be sinapine.
폐면으로 부터 우라늄 및 중금속 이온 흡착제의 제조(II) -아미드옥심화 폐면의 우라늄 및 중금속 이온 흡착특성-
문성필,한용봉,Mun, Seong-Pil,Han, Yong-Bong 한국섬유공학회 1997 한국섬유공학회지 Vol.34 No.7
Amidoximated cotton waste (AO cotton waste) was prepared through the reaction of cyanoethylated cotton waste (CE cotton waste) with hydroxylamine. Uranium and heavy metal ion adsorbing characteristics of AO cotton waste were investigated. AO cotton waste was not found effective in the adsorption of Cu ion. However, the adsorption capacity of AO cotton waste was remarkably improved by hydrolysing with 0.5 N NaOH solution for 10 hrs at 70%. The order of adsorption capacity of hydrolysed AO cotton waste (H-AO cotton waste) at the adsorption equilibrium was found to be $Hg^{2+}>Cu^{2+}>Zn^{2+}>Ni^{2+}>Cd^{2+}$. The adsorption for the most of heavy metal ions increased at the range of neutral pH. However, the adsorption capacity for $UO_2$ ion was maximum at the range of pH 2.5~3.0, and measured to be 2.10 mmol/g which is closed to the theoretical value. The adsorption of $UO_2$ and Hg ion at pH 3 and pH 6, respectively, was highly dependent on their concentration up to 500 ppd. The $UO_2$ ion adsorption at pH 6 was little affected by its concentration, though the adsorption was low.
폐면으로부터 우라늄 및 중금속 이온 흡착제의 제조(I) -고치환 시아노에틸화 폐면의 제조와 우라늄 및 중금속 이온흡착을 위한 아미드옥심화-
문성필,한용봉,Mun, Seong-Pil,Han, Yong-Bong 한국섬유공학회 1997 한국섬유공학회지 Vol.34 No.6
The cotton-knit-waste which was composed of 95% of $\alpha$-cellulose was chemically modified to make it bind uranium and heavy metal ions. The highly cyanoethylated cotton waste (CE cotton waste, over D.S. 2.5) was prepared when cotton-knit-waste was pretreated with 30% NaOH solution at room temperature for 30 minute and then diluted to 10% NaOH solution without using the swelling agent such as NaSCN. The amidoximated cotton waste (AO cotton waste) was prepared by the reaction of CE cotton waste with hydroxylamlne in methanol for 4 hr at 67$^{\circ}C$. CE cotton waste was converted to the AO cotton waste with a conversion of 84%. The structure of CE and AO cotton waste was identified by IR spectroscopy.
조세연(Se-Yeon Cho),한용봉(Yong-Bong Han),신국현(Kuk-Hyun Shin) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.1
21종 식용식물의 부위별 MeOH Ex.를 DPPH와 TBA법으로 항산화 효과를 조사한 결과 DPPH를 이용한 유리라디칼소거 효과는 참취잎, 쑥갓잎 및 머위잎에서 특이적으로 높은 효과가 관찰되었으며 시료추출물의 buffer에 의해 유발된 과산화지질 억제효과는 참외껍질의 억제 효과 강도는 IC50 값이 10 μg/mL로 매우 강하였다. H2O2로 유발시킨 지질과산화에 대한 억제효과는 0.25 mg 농도에서 L-ascorbic acid의 과산화 억제율과 비교하면 가지잎, 머위잎, 감자껍질의 항산화억제 효과가 가장 높았으며 FeSO4로 유발시킨 지질과산화에 대한 억제효과는 쑥갓잎의 IC50가 0.08 mg/mL로 특이적으로 높았다. The antioxidant activities of methanol extracts of twenty one vegetables were tested using the method of 1,1-diphenyl-2-picryl hydrazyl (DPPH) reactivity and TBARS substance assay in vitro. The methanol extracts of the leaves from three plants such as Aster scaber, Chrysanthemum coronarium, Petasites japonicus were found to be the most effective on DPPH radical scavenging activity. The next effective ones were the leaves of Capsicum annuum, the peels of Ipomoea batatas and Solanum tuberosum, the stems and leaves of Ipomoea batatas, the leaves of Solanum melongena, the fruits of Solanum melongena, the green fruits (seed) of Capsicum ammuum in order, and the others did not show a considerable activity. When tested on lipid peroxidation using a lipid peroxidation generation system mediated by H₂O₂/Fe^(2+) in rat liver homogenates. the peels of Cucumis melo, the leaves and the fruits of Solanum melongena, of Solanum melongena, The leaves of Aster scaber and Chrysanthemum coronarium, the stems and leaves of Ipomoea batatas and the peels of Ipomoea batatas were found to exhibit a good protective activity against lipid peroxidatian in the order of effectiveness.
임은정(Eun Jeong Lim),이유현(Yoo Hyun Lee),허채옥(Chai Ok Huh),권순형(Soon Hyung Kwon),김지영(Ji Young Kim),한용봉(Yong Bong Han) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6
파래 분말 첨가 시 제빵 적성에 요구되는 반죽의 이화학적 특성 및 빵의 품질 특성을 검토하고 파래 분말 첨가가 빵의 기호도에 미치는 영향에 대하여 조사하였다. 파래 분말의 이용 가능성을 검토하기 위해 밀가루 양에 대한 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리 하여 빵 반죽을 제조한 후 물리학적, 관능적 특성을 비교하였다. 반죽의 물리적 특성 중 farinogram의 측정 결과 파래 분말 첨가량 증가에 따라 흡수율은 증가하였고 반죽 형성 시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram에서 파래 분말 첨가량의 증가에 따라 신장도는 짧아졌고 저항도는 감소하였다. Amylogram 측정 결과 파래 분말 첨가량 증가에 따른 호화개시온도에는 큰 차이가 없었고 최고 점도는 증가하는 경향을 보였다. 파래 분말 첨가량을 0, 1, 2, 3, 4%로 각각 달리하여 제조한 빵을 표피의 색, 향미, 촉촉한 정도, 부드러운 정도, 저작성 정도와 전반적인 기호도에 대한 관능적 특성에 대한 평가 결과는 색, 냄새, 부드러운 정도, 저작성과 전반적인 기호도에서 1%와 2% 처리구의 선호도가 높은 것으로 나타났으며 그 중 2% 첨가구가 가장 기호도가 좋은 것으로 나타났다. This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.
男女 中學生들의 傳統 飮食에 대한 意識과 嗜好度 調査硏究 : 서울과 전주를 중심으로
김윤신,한용봉 한국 가정과 교육 학회 1994 한국가정과교육학회지 Vol.6 No.2
The purpose of this study is to investigate understanding and preferance in 28 kinds of traditional korean food of middle school boys and girls. The data for this study were collected in a survey conducted from 25th August to 8th September in 1993 in Seoul and Jeonju. Questionnaires were completed by 409 students: The results are as follow. The students have preception(75.8%) and favor(82%) about traditional korean food, And they do not take very often without ceremonial and traditional-holyday, because the cooking method and process are sophiscate and difficult(76.5%). However, they want that korean traditional food should success, keep and develope the cooking apparatus and simplifing cooking method.