STUDIES ON CLAY MINERALS AND POTASSIUM SUPPLYING POWER OF APPLE ORCHARD SOILS

이만정 ( Mahn Jung Lee ) 한국토양비료학회 1977 한국토양비료학회 학술발표회 Vol.1977 No.19

임신부의 Calcium 섭취에 대하여 - 음료수 조리용수중의 Ca 함량 -

이만정(Mahn Jung Lee) 대구가톨릭대학교 사회과학연구소 1971 女性問題硏究 Vol.1 No.-

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사과園土壤의 鑛物學的特性에 關한 硏究

李萬正(Mahn Jung Lee) 한국토양비료학회 1973 한국토양비료학회지 Vol.6 No.3

사과園土壤의 一般理化學的性質에 關한 調査硏究

李萬正(Mahn Jung Lee) 한국토양비료학회 1973 한국토양비료학회지 Vol.6 No.4

도토리澱粉의 理化學的 性質에 關한 硏究

金正玉(Jung-Ok, Kim),李萬正(Mahn-Jung, Lee) 한국식품과학회 1976 한국식품과학회지 Vol.8 No.4

도라지 뿌리 중의 脂質 構成成分에 관한 硏究

정옥희(Ock-Hee Jung),이만정(Mahn-Jung Lee),한재숙(Jae-Suk Han) 한국식품영양과학회 1975 한국식품영양과학회지 Vol.4 No.1

This experiment was purposed to examine the natures of lipids in Platycodon glaucum root, one of the well-known vegetable food stuffs in Korea.<br/> The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows.<br/> 1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum.<br/> 2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%.<br/> 3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.

염지 오이피클의 숙성중 펙틴질의 변화

오영애(Young-Ae Oh),이만정(Mahn-Jung Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.2

염지오이피클의 숙성(10℃)중 경도와 pectinesterase, polygalacturonase의 활성변화 및 펙틴질의 변화를 조사한 결과, 경도는 숙성 3주까지 급격히 감소하였고 pectinesterase와 polygalacturonase의 활성도는 각각 3주와 2주를 기점으로 증가한 후 감소하였다. 또 알콜 불용성물질과 protopectin의 함량은 감소하는 반면 pectic acid와 수용성펙틴은 증가하였다. 염지피클의 숙성중 알콜 불용성물질로 부터 분획한 protopectin을 Sephacryl S-500으로 여과한 결과 신선오이에서 추출된 평균분자량 10만의 peak Ⅰ이 염지중에 크게 감소하는 반면, 보다 저분자량의 peak Ⅱ의 증가가 관찰 되었고 pectic acid는 단일 peak으로 역시 20만에서 5만으로 저분자화 하였다. 수용성펙틴은 신선오이에서는 pentose의 함량이 높은 평균분자량 200만의 peak Ⅰ이 용출되었으나 염지6주째는 10만 정도의 peak Ⅱ가 분리되었으며, 또 이들 peak의 구성당 조성의 변화로 미루어 염지중에 일어나는 연화현상은 펙틴질을 구성하는 hemicellulose 부분의 가용화와 펙틴질의 분해가 동시에 일어나는데 기인 된 것으로 사료되었다. The changes in hardness, activities of pectinestrase and polygalacturonase and the amounts of pectic substances of cucumber during salting at 10℃ were investigated. The hardness of the cucumber was decreased dramatically after 3 weeks, whereas activities of pectinestrase and polygalacturonase were increased until 3 weeks and 2 weeks, respectively and then decreased. The level of alcohol insoluble solid and protopectin in the cucumber were decreased, but those of pectic acid and water soluble pectin were increased during the whole salting periods. Protopectin fractionated from alcohol insoluble solid during salting of cucumber was separated using Sephacryl S-500. It showed that high average molecular weight(AMW) of 100,000 was decreased, however, lower molecular weight compounds was increased. Pectic acid was observed to be decomposed from AMW 200,000 to AMW 500,000. Water soluble pectin from fresh cucumber contained higher level of pentose with peak Ⅰ of AMW 2,000,000, however, after 6 weeks of salting, peak Ⅱ which represented AMW 100.000 was separated. From the changes of sugar composition, the phenomena of softness during the salting was probably caused by solubilization of hemicellulose associated with pectin and decomposition of pectic substances.

도라지의 CaㆍMgㆍKㆍNaㆍP와 이들의 水浸과 Boiling에 따른 變化

이월형(Wool-Hyung Lee),이만정(Mahn-Jung Lee) 한국식품영양과학회 1974 한국식품영양과학회지 Vol.3 No.1

The experiment attempted to detect the loss of mineral substances in the crude herb, especially for the Platycodon graucum Nakai after removal of its acrid flavor. The results obtained are summarized as follows:<br/> 1. The quantity of the mineral substance was KㆍCaㆍpㆍMg and Na in orders. The above substances were more prevalent in the part of the plant above the ground than the plant below the ground, however Na remained the same in both parts of the plant.<br/> 2. As a result of water immersion, in order to clear away the acrid flavor, the one day exudate showed that K was highest in amount and in the others there was no significant difference. There was a slight increase, however, in the amount of CaㆍKㆍMgㆍP and Na because of exudation on the 3rd and 5 th days.<br/> 3. The amount of the exudate was increased by boiling rather than simple water immersion, but the amount of Ca was decreased.

국내산 마의 성분비교 및 아프리카 마의 쓴맛 물질에 관한 연구

임선아(Sun-A Im),김영희(Young-Hee Kim),오승희(Syng-Hee Oh),하태익(Tae-Ik Ha),이만정(Mahn-Jung Lee) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.1

각종 마의 성분비교와 아프리카마의 쓴맛 물질에 관한 연구의 결과 일반성분의 함량은 국내산마 중 조지질, 조단백질의 함량은 자연산마가가장 많았고 재배마들은 비슷한 수준이었다. 조회분은 재배장마가 가장 많았다. 아프리카마는 조지질, 조단백의 함량이 국내마에 비해 많은 편이었는데 특히 조지질은 약 4배 정도 많았다. 무기질 성분의 함량은 4 종류 모두 Ca이 가장 많았으며 그 다음이 Fe, Mn, Zn 순이었다. 국내마 중 자연산마가 재배마에 비해 Ca이 특히 많았고 그외 Fe, Mn, Zn 등도 많은 편이었다. 유리당의 조성은 자연산마, 재배단마, 아프리카마에서는 sucrose의 함량이 가장 많았다. 재배장마의 경우는 fructose의 함량이 제일 많았고 그 다음으로 sucrose가 많았다. 유리지방산 조성은 lactobacillic acid, palmitic acid, palmitoleic acid의 순으로 많이 함유되어 있었다. Crude saponin의 함량은 국내마들은 비슷한 수준이었으나 자연산마가 재배마 보다 많았고 아프리카마는 국내마에 비해 월등히 많았다 국내마의 saponin 종류에는 큰 차이가 없는 것 같고 각각의 saponin량에는 약간의 차이를 보였다. 아프리카마의 경우는 국내마에 비해 retention time이 9분대인 saponin(‘b’ saponin)이 없고 retention time이 19분대인 saponin(‘e’ saponin)이 상당히 많았다. 아프리카마의 쓴맛은 ethyl acetate층이 가장 강하고 다음은 n-butanol 층이었다. Ethyl-acetate층의 쓴맛 성분 중에는 UV 흡수가 큰 물질이 있을 가능성이 있고 saponin과 phenol성 물질이 있는 것으로 추정되었다. In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar level, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. There is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, ‘b’ saponin did not appear and ‘e’ saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

果樹園의 肥沃度에 關한 硏究 (Ⅲ) : 포도園土壤의 鑛物學的 硏究 Mineralogical Studies of Vine Cultured Soil

李萬正 대구효성가톨릭대학교 1972 연구논문집 Vol.10 No.1

The fine sand and clay minerals of the twenty-two subsoil samples taken from vine orchards in the province of Kyungsangbukdo, Korea are studied in relation to fertility. Mineralogical compositions of fine sand fraction (less than 0.2mm) and clay fraction (less than 2 micron) are examined by chemical analyses, mineral microscope, and X-ray diffraction method. The outline of results are as follows: (1) In almost all the samples sand is dominant, and average pH is 4.70 ; average humus, 0.63% ; average C. E. C., 7.17 me/100g ; degree of base saturation, 69.60%. (2) The principal primary minerals are plagioclase, alkali-feldspar, hornblende, muscovite and biotite. All the samples contain an appreciable amount of quartz, and they also contain very small quantity of plant opal, volcanic glass, and heavy minerals. (3) Primary minerals are mainly derived from weathering products of granite, granodiorite or arkose. (4) clay minerals are mainly consisted of 14? minerals, illite, kaolin minerals, gibbsite, critohalite and chlorite, and as for 14? minerals, Al-interlayered minerals are dominant. In all soils, dioctahedral 2 : 1 type mineral is dominant. (5) There are hardly correlation between the quantity of kaolin minerals and grape yields.