• 한국응용과학기술학회지
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• 제30권3호
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• pp.394-399
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• 2013

This study was performed to investigate the antidiabetic study effect in ethanol extract of Ailanthicortex(A.C) radici in Streptozotocin(STZ)-induced diabetic rats. Diabetes was induced by intravenous injection of STZ at a dose of 45mg/kg dissolved in citrate buffer. The ethanol extract of A.C radici was orally administrated once a day for 7 days at a dose of 500mg/kg. The content of serum glucose, triglyceride(T.G), total cholesterol were significantly decreased in treated group compared to the those of STZ-control group. The content of hepatic glycogen and activity of glucokinase(GK) were significantly increased in treated group compared to the those of STZ-control group. but activity of glucose-6-phosphate dehydrogenase(G-6-PDH) was significantly increased. These results indicated that ethanol extract of A.C would have antidiabetic effect in STZ-induced diabetic rats.

• 한국식품영양학회지
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• 제22권1호
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• pp.41-47
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• 2009

오미자의 전통식품소재로의 활용성을 높이기 위해 물과 에탄올, 그리고 추출온도와 시간을 달리하여 추출하여 얻은 추출물로부터 항산화능과 혈당 강하능을 살펴보았다. 총 페놀함량은 추출온도에 따른 차이를 크게 나타내었다. 60$^{\circ}C$에서 추출하였을 때 실온에서 추출한 것보다 51${\sim}$68% 더 높은 함량을 나타내었고, 또한 물 추출보다는 60% 에탄올로 추출하였을 때 더 높은 페놀을 함유한 것으로 나타났다. DPPH 유리 라디칼 소거능을 비롯한 $ABTS^+$ 라디칼, Nitrite 소거능 또한 60$^{\circ}C$에서 60% 에탄올로 추출하였을 때 유의적으로 가장 높았으며, 환원력도 60% 에탄올 추출물이 가장 높은 환원력을 나타내었다. 오미자 추출물의 인슐린 비의존형인 제2형 당뇨환자들의 식후 혈당을 저하시키는 효능을 검토하기 위해 ${\alpha}$-glucosidase 의 활성 저해력을 살펴본 결과, 5가지 추출 조건중 60$^{\circ}C$에서 60% 에탄올로 추출한 추출물이 유의적으로 가장 높은 저해력을 보이는 것으로 나타났다. 이상의 결과로 볼 때 오미자로부터 유용성분 용출 및 기능성 증대를 위해 60$^{\circ}C$에서 60% 에탄올로 추출하는 것이 바람직하다고 생각된다.

• 한국식품영양학회지
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• 제26권2호
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• pp.184-191
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• 2013

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

• 한국세라믹학회지
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• 제23권4호
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• pp.1-10
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• 1986

The crystallization behaviour and the machinability of mica glass-ceramics with the content of F1 were studied. The material was made from the $K_2O-MgO-Al_2O_3-B_2O_3-SiO_2-F$ glasses by the heattreatment at 80$0^{\circ}C$-110$0^{\circ}C$ where the content of F-1 was changed in the range from 1, 3wt% to 6.1wt%. X-ray diffraction phase analysis and optical observation were adopted to study the crystallization behaviour. The machinability was measured by a manual sawing test and MOR. The crystal phases of these glass-ceramics identified by XRD were chondrodite fluoborite and norbergite at low temperature but fluorophlogopite at high temperature. The crystallization of glasses containing 1.3wt% -2.5wt% F-1 were predominately controlled by surface crystallization while the crystallization of glasses containing 3.8 wt% -6.1wt% F-1 were controlled by volume crystallization. Among the test the best machinability and strength value were obtained from those specimens contained fluoride 4.2wt% -4.4wt% and when the heattreatment was performed at 95$0^{\circ}C$-110$0^{\circ}C$ for 2 hours.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.58-65
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• 2008

Tannin을 다량 함유하고 있는 도토리(Quercus acutissima CARRUTHERS)는 천연 항산화제 및 다양한 기능성을 가진 가공식품으로의 개발가치가 있다고 생각된다. 이에 따라 도토리 항산화 기능물질의 일종인 polyphenol류와 gallic acid의 추출조건을 반응표면분석법을 이용하여 조사하였다. Polyphenol 화합물의 함량은 추출온도 $30{\sim}70^{\circ}C$ 및 추출시간 $1{\sim}5$ hr, 용매비 $5{\sim}25$mL/g로 하여 중심합성계획법으로 16개의 구간에서 측정하였고, gallic acid함량은 추출온도 $60{\sim}100^{\circ}C$, 추출시간 $1{\sim}5$ 시간 및 용매비 $5{\sim}25$ mL/g로 하여 최적추출조건을 설정하였다. Epicatechin의 함량은 추출온도 $56.77^{\circ}C$, 추출시간 4.16시간 및 용매비 22.38 mL/g에서 최대간 $112.35{\mu}g/mL$이었다. 도토리 추출물의 catechin 함량은 추출온도 $52.37^{\circ}C$, 추출시간 2시간 및 용매비 23.59 mL/g에서 최대치인 $91.30{\mu}g/mL$이었다. 추출온도가 높고, 용매비가 증가할수록 catechin 함량이 증가하였다. Epigallocatechin함량은 추출온도와 추출시간에 영향을 받는 것으로 나타났으며, 추출온도 $61.42^{\circ}C$, 추출시간 4.17 시간 및 용매비 9.25 mL/g에서 최대값은 1,066.56 ${\mu}g/mL$이었다. Epicatechingallate함량의 최대값은 $125.39{\mu}g/mL$이었고, 이때의 추출조건은 추출온도 $47.72^{\circ}C$, 추출시간 3.04 시간 및 용매비 24.93 mL/g이었다. Epigallocatechingallate 함량은 용매비에 대해 영향을 받았으며, 최대값은 $61.38{\mu}g/mL$이었고, 이때의 추출조건은 추출온도 $48.11^{\circ}C$, 추출시간 2.96시간 및 용매비 24.95 mL/g으로 나타났다. 총 polyphenol함량은 추출온도 $61.50^{\circ}C$에서 $1,332.75{\mu}g/mL$으로 최 대값을 나타내었으며, 추출시간 4.24시간 및 시료에 대한 용매비 9.71 mL/g에서 가장 높게 나타났다. 추출온도가 높고, 추출시간이 증가할수록 총 polyphenol 함량이 증가하는 경향을 나타내었다. Gallic acid 함량은 $65.84^{\circ}C$에서 $30.51{\mu}g/mL$으로 최대값을 나타내 었으며, 추출시간 1.65시간 및 시료에 대한 용매비 17.17mL/g에서 가장 높은 추출율을 보였다. Gallic acid 함량에 대한 추출조건의 영향은 추출시간과 용매비에 영향을 받는 것으로 나타났으며, 설정된 범위 내에서 온도에 대한 영향은 거의 나타나지 않는 것으로 나타났다.

• 센서학회지
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• 제7권1호
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• pp.51-60
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• 1998

초전형 적외선센서를 제조하기 위하여 La가 첨가된 $PbTiO_{3}$(PLT)박편을 소결온도, La첨가량 및 소결시의 분위기분말의 양과 같은 제조조건을 달리하면서 제조하여 이에 따른 시편의 구조적 특성을 X-선 회절기, 전자현미경 및 상대밀도의 측정을 통하여, 유전특성을 유전상수와 큐리온도 등의 측정을 통하여 조사하였다. La 첨가랑이 증가함에 따라 정방성비 c/a는 감소하였으며, 상대밀도 및 입자의 크기는 증가하였다. 이는 La 첨가량이 증가함에 따라 전하중성을 유지하기 위한 Pb공공의 증가에 기인하는 것으로 판단된다. 소결시 분위기분말의 증가는 La 첨가에 따른 효과에 비해 미미하지만 정방성비를 미세하게나마 증가시켜 PbO의 휘발을 감소시키는 것으로 나타났다. La 첨가량에 따른 정방성비의 감소로 상온에서의 유전상수는 증가하였으며 큐리온도는 감소하였다.

• 기술사
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• 제18권4호
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• pp.12-22
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• 1985

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.

• 한국식품영양과학회지
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• 제8권1호
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• pp.9-14
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• 1979

The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic $trace(Acid)^+$ b) Foreign none 4) Heavy metalic $elements^*$ 5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.

• 대한수의학회지
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• 제33권3호
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• pp.493-505
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• 1993

Present experiments were undertaken in order to clarify the clinico-pathological characteristics of lead poisoning in goats. Twenty goats were divided into three experimental groups(A, B and C) and a control(D). The three experimental groups received diets contaminated artificially with 10(A group), 200(B group) and $1,000(C group){\mu}g/g$ of lead for 70 days, respectively. The control group received normal diets. Hair samples collected one or two weeks interval were examed for the lead content. On day 70. all the animals were necropsied and various organs were examined pathoanatomically. In addition, various organs were analyzed for lead, zine, copper, iron and calcium content by atomic absorption spectrophotometry. From these experiments following results were obtained ; The lead content of hair was significantly increased from the $42^{nd}$, $21^{st}$ or $14^{th}$ day in all the three groups, which showed significant correlation with lead content of liver and spleen. The lead content of various organs including kidney, liver, spleen, ileum, bone and abomasum were significantly increased in accordance with the lead contamination. The increase was most prominent in abomasal wall. The zinc and copper content of liver, brain, ileum, skin, kidney, lung or muscle were increased in B and C groups whereas the iron and calcium content showed no significant change. Pathoanatomically, degeneration or necrosis of proximal convoluted tubules of kidney, peripheral necrosis of liver, fundic gland necrosis of abomasum and cerebral edema were observed in B and C groups.

• 미생물학회지
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• 제54권3호
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• pp.305-307
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• 2018

이 연구에서는 PacBio RS II 플랫폼을 사용하여 동해에서 분리된 해양 미생물 Pseudoalteromonas donghaensis $HJ51^T$의 전체 유전체 서열화를 수행하였다. 그 결과, 크기 3,646,857 bp, G + C 함량 41.8%인 염색체와 함께 크기 842,855 bp, G + C 함량 41.3% 및 크기 244,204 bp, G + C 함량 40.4%인 두 개의 플라스미드로 구성된 3개의 유전체 서열을 획득하였다. 이 유전체는 4,083개의 단백질 암호화 유전자와 127개의 RNA 유전자를 포함하고 있다. 다양한 생체 고분자 분해효소의 유전자원과 대장균과 유사한 세포외 단백질 분비 숙주로서의 개발에 이용될 수 있을 것으로 생각된다.