• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.43-49
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• 1988

The proteins of peach seed four was examined to utilize protein source. The peach seed flour contained 20.38% of crude proteins. The extractability of salt souble proteins of seed were 70% and recovery rate of main protein fractions separated by sephadex G-200 were about 51%. The electrophoretic analysis showed 11 bands and molecular weight showed 14,000-110,000 in seed proteins. The Amino acid of peach seed flour and isolated were mainly composed of arginine, asparic acid. glutamic acid, glycine and leucine. The solubility of isolated peach seed protein was lowest at pH 5.5.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.155-158
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• 2005

닭가슴살을 이용해서 수리미 제조 시 4회 수세한 대조구, pH 3.0으로 산 처리한 T1, pH 11.0으로 알카리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조단백질과 염용성단백질 및 수율은 대조구에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높고, T1, 대조구 순이었다. $L{\ast}$값은 T2가 다른 두 구보다 낮았으며, $a{\ast}$값은 T1이 다른 두 구에 비하여 낮았다. $b{\ast}$값은 대조구가 가장 높고, T2가 가장 낮았다. 조직감에서 파쇄성 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 부착성은 대조구에 비하여 T1과 T2가 높았다. 검성은 대조구와 T1에 비하여 T2가 높았다. 조직감의 전 항목에서 T2 가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, 대조구가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.1
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• pp.8-13
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• 2002

Jinguiyuhanjing, one of the Jing-Yue's three writings which were proofread by Lin-Yi et al. in the Song dynasty, can be regarded as the book composed of another text of Shanghanlun. The book has been quoted by some medical scholars in the Song and Jin dynasty, but it has been kept hiding by some collectors from the Yuan dynasty and has not been known to the public until republished by Shi-Jie Chen in the early Ching dynasty. As compared with Shanghanlun, Jinguiyuhanjing shows much difference in contents. Rather, it has a close similarity to Qianjinyifang(千金翼方) written by SunSaiMiao(孫思邈) in the Dang dynasty. The section 1 of Zhengzhizongcongli(證治總例), which may have edited by the man who have also edited Jinguiyuhanjing published between the Nanbei(南北) dynasty and the Sui(隋) and Tang dynasty, has a lot of resemblance to Qianjinyifang. Though the book and Qianjinyifang might have come from the same version, it seems that the edition and publication of Jinguiyuhanjing have no direct relation to those of Qianjinyifang because the former has more articles and prescriptions than the other has. Jinguiyuhanjing gives a great deal of attention to scholars who study the taxt of the Song dynasty because the contents of the book particularly reveals a considerable difference to Shanghanlun published in the Song dynasty. Despite all the importances that the book have, however, no one in Korea did not pay attention to the book ever before. We are sure that it is a valuable work to introduce and study the book in Korea.

• Journal of the Korean Chemical Society
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• v.53 no.4
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• pp.453-465
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• 2009

In this study, the descriptions of salt solubility in the textbooks of secondary school and college were reviewed to figure out the reason of low understanding of elementary and secondary school students and teachers about the solubility of a salt in the presence of other ions. The ionic strength dependence of salt solubility was not introduced in the secondary school textbooks and general chemistry textbooks. It appeared in the physical chemistry textbooks as a direct or an indirect explanation. However, most of college senior students who had learned the physical chemistry could not relate the salt solubility with the ionic strength change. The factors might affect salt solubility, such as the ion pair formation and the activity coefficient change by ionic strength, were mentioned and an experimental result was also shown to resolve the questions that college students and teachers might have. Because these explanations are beyond the secondary school level, we need to develope an easier and better explanation suitable for the secondary school students.

• The Journal of Dong Guk Oriental Medicine
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• v.9
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• pp.155-163
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• 2000

Shanghanlun and Jinguiyaolue has the analogous text by the rate of 10.8% and 11.3% respectively. And We have found that 63.9% of them are very similar by the analysis on the analogous text. It is supposed that the Books are originated by same source. So we suggest that the analogous text is very important to understand the relationship of the Books.

• The Journal of Dong Guk Oriental Medicine
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• v.9
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• pp.165-178
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• 2000

Jinguiyaolue, written by Zhong-Jing Zhang(張仲景) in late Han(漢) Dynasty, is very foundamental Cannon of Oriental Medicine. Many Doctors commented on the book from Yuan(元) Dynasty in Chian and from Edo(江戶) Period in Japan, but there are a few studies in Korea. So we studied on the commentaries of the book, which published in the three countries, for improving research and education of it in our country.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.306-310
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• 1987

These experiments were conducted to find out the possibility of utilizing apricot seed as resources of food protein. The apricot seed contained 23.3% of crude protein. The salt soluble protein of apricot seed was highly dispersible in 0.2M sodium phosphate buffer containing about 0.3M $MgSO_4$, and the extractability of seed protein was about 35%. Major amino acid composition of apricot protein were glutamic acid and aspartic acid. The electrophoretic analysis showed 9 bands in apricot seed protein. Molecular weight for the main protein of the apricot seed separated by 1% SDS polyacrylamide gel electrophoresis was 49,000. Molecular weights of salt soluble protein measured by Sephadex G-200 was 110,000.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.145-151
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• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• Korean Journal of Human Ecology
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• v.13 no.1
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• pp.91-96
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• 2004

Effects of irradiation on physical and chemical properties of chicken were investigated. Chicken was irradiated at dose levels of 0, 0.5, 1, 3 and 5 kGy using Co60 source. Irradiation increased drip loss and TBA value. Irradiation decreased L value, and increased a value and b value, indicating that irradiation made chicken darker, more reddish and more yellowish. Irradiation induced the degradation in salt-soluble protein, not water-soluble protein. Any differences in color, odor and tenderness between irradiated and non-irradiated chicken were not perceived by sensory panels.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.