하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

자연과학적 데이터를 활용한 풍납토성 백제토기의 분류 방안 연구

문은정 ( Eun Jung Moon ),강희준 ( Hee Jun Kang ),한민수 ( Min Su Han ),이한형 ( Han Hyoung Lee ) 백제학회 2011 백제학보 Vol.0 No.5

본 연구는 풍납토성 출토 백제토기를 대상으로 현장에서 소성온도에 따라 토기를 분류할 수 있는 외형관찰 기준을 마련하는데 자연과학적 데이터를 활용하고자 하는 연구이다. 소성온도는 토기의 경도, 밀도 풍을 포함한 다양한 물리화학적 특성에 영향을 미친다. 이 중 현장에서 측정이 가능하고 유용한 것이 경도이다. 그러므로 우리나라의 발굴현장에서 적용하고 있는 경도 측정기준을 적용하여 토기를 분류하고, 자연과학적 분석을 통하여 이들 토기의 마이크로비커스 경도, 밀도, 흡수율, 조직의 유리질화도, 광물학적 특성 등을 측정하여 현장에서 적용하는 경도분류 기준과의 상관관계를 비교연구하였다. 그 결과, 발굴현장에서 동전의 긁힘에 의해 주로 행해지던 연질과 경질의 이분법적 분류는 연질과 연경질, 경질의 세 단계로 세분됨을 알 수 있었다. 소성 온도 추정 결과, 연질은 1,000˚C 이하, 연경질은 1,000~1,100˚C, 경질은 1,200˚C 이상에서 소성되었을 것으로 판단된다. 한편, 3단계로 분류되는 토기들의 각 단계별 외형적 공통점을 추출하여 자연과학적인 정밀분석 없이 육안관찰만으로 토기를 3단계로 분류할 수 있는 관찰기준의 제시를 시도하였다. 이러한 기준은 파괴분석을 하지 않고도 토기의 외형적 특징을 이용하여 토기의 대략적인 물성과 소성온도 추정을 가능하게 할 것으로 기대된다. 단, 이러한 기준은 풍납토성에서 출토된 한성백제시기의 토기 중에서 배류와 호류 등 색상이 단조로운 제한된 기종을 중심으로 한 결과라는 한계를 가진다. 따라서 추가적으로 여러 기종의 다양한 색상을 가진 토기들을 대상으로 풍납토성 출토 토기의 경도별 분류가 가능하도록 수정·보완하는 연구를 진행할 예정이다. Observation methods of appearance were studied to establish a systemized classification criteria according to the firing temperatures of excavated earthenware from the Pung-Nap Mud Castle. A firing temperature has an impact on various physical and chemical properties including hardness and density of earthenware. Of all the properties, hardness can be measured in situ. Therefore, the earthenware were categorized according to the measurement method of hardness which can be applied and useful method for archaeological sites. In addition, the correlation between the measurement method and micro Vickers hardness, absorptance, degree of vitrescence and mineralogical properties of the earthenware were studied by means of a natural scientific analysis. The result suggests that the dichotomous way of classification based on a scratching method determining whether it is hard or soft should be categorized into three stages; soft, soft/hard and hard. According to the presumption of the firing temperature, it is believed that the earthenware were fired at below 1,000℃, 1,000~1,100℃ and 1,200℃ respectively. The systemized observation method was proposed to enable the earthenware to be categorized into three stages using visual observation without a detailed scientific analysis. The method will make it possible to estimate roughly the physical properties and firing temperature of the earthenware with only visual observation. However, it has limits as it was established focusing on certain types such as Cups and Jars among the Han-Sung Baek-Je earthenware. Therefore, a further study is planned to be carried out on various objects excavated from Pung-Nap Mud Castle in order to enable categorization on the basis of hardness of the earthenware.

Pd(Ⅱ)이온과 Linear Poly(ethyleneimine)간에 생성되는 고분자-금속 착물의 구조와 성질에 관한 연구

한정호, 전은덕, 조태섭 영남대학교 기초과학연구소 2000 基礎科學硏究 Vol.20 No.-

Pd(II) metal ion has attracted interest of many researchers because of its potential applications and of its similarity and difference in chemical properties. In this study, complex formation of Pd(II) metal ion with polymeric amine ligand namely, linear poly(ethyleneimine)(LPEI), was investigated utilizing spectroscopic and potentiometric methods as well as elementary analysis. From UV/VIS spectroscopic study, complexation of LEPI to Pd(II) ion exhibit an absorption band at 347nm at the low mole ratio (below 2.0). This species can be understood either as the binuclear complex bridged by chloride ions or a complex of Pd(II) ion with three chloride ions and an amine group. At the high mixing ratio, absorption spectrum centered at 300nm was apparent, which is due to the complexation of LPEI to the Pd(II) ion. Mole ratio analysis for the LPEI-Pd(II) system revealed that complex formation was most stable at the LPEI ratio of 4.0 relative to metal ion. This result was confirmed by elementary analysis. From the potentiometric titration, successive and overall stability constants were measured and the results were analyzed by a modified Bjerrum method.

치과병원에서 사용되는 진단영상에 대한 JPEG 2000 압축률에 대한 평가

정기훈,한원정,유동수,최순철,김은경 대한구강악안면방사선학회 2005 Imaging Science in Dentistry Vol.35 No.3

Purpose : To find out the proper compression ratios without degrading image quality and affecting lesion detectability on diagnostic images used in dentistry compressed with JPEG 2000 algorithm. Materials and Methods : Sixty Digora periapical images, sixty panoramic computed radiographic (CR) images, sixty computed tomographic (CT) images, and sixty magnetic resonance (MR) images were compressed into JPEG 2000 with ratios of 10 levels from 5 : 1 to 50 : 1. To evaluate the lesion detectability, the images were graded with 5 levels (1: definitely absent; 2: probably absent; 3: equivocal; 4: probably present; 5: definitely present), and then receiver operating characteristic analysis was performed using the original image as a gold standard. Also to evaluate subjectively the image quality, the images were graded with 5 levels (1: definitely unacceptable; 2: probably unacceptable; 3: equivocal; 4: probably acceptable; 5: definitely acceptable), and then paired t-test was performed. Results : In Digora, CR panoramic and CT images, compressed images up to ratios of 15 : 1 showed nearly the same lesion detectability as original images, and in MR images, compressed images did up to ratios of 25 : 1. In Digora and CR panoramic images, compressed images up to ratios of 5 : 1 showed little difference between the original and reconstructed images in subjective assessment of image quality. In CT images, compressed images did up to ratios of 10 : 1 and in MR images up to ratios of 15 : 1. Conclusion : We considered compression ratios up to 5 : 1 in Digora and CR panoramic images, up to 10 : 1 in CT images, up to 15 : 1 in MR images as clinically applicable compression ratios.

혈관모세포종의 임상 분석

김은성,강삼석,이정길,김태선,정신,김재휴,김수한,이제혁 대한신경외과학회 1998 Journal of Korean neurosurgical society Vol.27 No.5

Cu(Ⅱ)이온과 Poly(vinyl alcohol)간에 생성되는 고분자-금속 착물의 열역학적 거동에 관한 연구

전은덕, 한정호, 조태섭 영남대학교 기초과학연구소 2000 基礎科學硏究 Vol.20 No.-

The dissociation constants for poly(vinyl alcohol) (PVA) at a constant ionic strength of μ=0.1(KCl) were measured by potentiometric titration at various temperatures. The formation constants for the Cu(II)-PVA complex at the same condition were also measured in this study. From the temperature dependence of those dissociation and formation constants, various thermodynamic parameters such as ΔG, ΔH, ΔS were determined. From the thermodynamic parameters, it was concluded that the dissociation of a proton from PVA is unfavorable with a negative entropy and positive enthalpy. In contrast, the complex formation was a spontaneous and exothermic process with favorable entropy.

재래종과 개량종 돼지고기의 영양성분 비교 연구

한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3

The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).

대량의 각혈로 사망한 장티푸스 1예

한상우,유진홍,권순석,김성훈,박지찬,홍은정,최경성,박용완,장준희,안지원,박유경,강지영,박상미,신완식 대한감염학회 2004 감염과 화학요법 Vol.36 No.5

We experienced a 25 year-old male patient with typhoid fever complicated with massive hemoptysis. Pulmonary complication in typhoid fever is very rare and to our knowledge, there has been no report of hemoptysis as a main cause of death with this disease. We herein report a rare case of typhoid fever.

가속실험을 이용한 상업적 멸균처리 한식 탕반류의 유통기한 평가

한경수,이은정,홍상필 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-cliemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were treated at 121℃: for 30 min. and the shelf life was evaluatcdthrough accelerated experiment, based on the changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, T13A and Hunter's color values for 3 weeks at 37℃. The periods found to he acceptable by sensory evaluation were 7 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed Q_(10) value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojirang, and 328 days for Seolleongtang at 5℃, suggesting that these 4 hinds of Korean soup are suitable for commercial distribution.

혈관모세포종의 임상 분석

김은성,강삼석,이정길,김태선,정신,김재휴,김수한,이제혁 대한신경외과학회 1998 Journal of Korean neurosurgical society Vol.27 No.1