• Journal of Haehwa Medicine
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• v.7 no.2
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• pp.103-188
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• 1999

• Journal of Haehwa Medicine
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• v.6 no.1
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• pp.291-311
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• 1997

• Journal of Haehwa Medicine
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• v.6 no.2
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• pp.179-227
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• 1998

• Korean Architects
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• s.509
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• pp.79-86
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• 2011

• Journal of Korea Foundry Society
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• v.12 no.6
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• pp.458-463
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• 1992

용융(熔融) 마그네슘 중(中) SiC입자분산거동(粒子分散擧動)에 미치는 합금원소(合金元素)의 영향에 대하여 조사(調査)하였다. 마그네슘 중(中) Sic입자(粒子)의 분산(分散)을 위한 소요시간(所要時間)은 총시간(總時間)으로 정의(定義)했다. 총시간(總時間)은 Ce, Mn, Cr, Bi, Pb, Sn 및 Zn을 첨가(添加)하여도 총시간(總時間)은 지연되었고 입괴성(粒塊成)의 수(數)는 많이 나타났다.

• Applied Biological Chemistry
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• v.9
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• pp.59-64
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• 1968

Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.25-28
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• 1978

Nonvolatile amines in fermented ordinary Korean soysauce were separated and quantitated. 1. Tyramine and histamine were detected as nonvolatile amines. Both of them were increased during the fermentation in the soysauce prepared with 22.0% of salt concentration but histamine only was increased in the soysauce with 28.5% salt concentration. Rapid increase of histamine was observed after 80days of fermentation. 2. Two unidentified spots in paper chromatogram which were positive to Sakaguchi reagents were detected. 3. The amounts of tyramine and histamine in fermented ordinary Korean soysauce were much lower than those in Japanese style soysauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.236-239
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• 1983

The change in total and reducing sugar in germinating mung bean seeds were examined. The mung bean seeds were treated with ash(ash group), gibberellin(gibb group) and chlorocholine cholide(ccc group) ; one group was untreated and used as a control (none group). As germination proceeds, the content of total sugar decreased while the opposite was the case in reducing sugar. The content of total sugar appears in the order of ash group > ccc group>none group> gibb group. The content of reducing sugar in ash group in the highest followed by none group, gibb group and ccc group.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.93-95
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• 1970

In this study, total cholesterol was determined in three kinds of Korean snake wine (50V% alcohol extracts of Salmo-Sa, Dok-Sa and Nung-Sa) by Zak's method and was discussed as follows: 1. The snake wines extracted from snakes after winter sleeping were lower content of cholesterol than those extracted from snakes before winter sleeping. 2. The higher content of original snake's lipid was, the higher content of cholesterol isolated into snake wines.

• Korean Journal of Pharmacognosy
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• v.5 no.2
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• pp.125-127
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• 1974

상륙(商陸) (Phytolacca americana L.)의 근(根)에서 얻은 조(粗)saponin을 산(酸) 가수분해(加水分解)하면 5(종)種의 genin을 얻을 수 있다. 그 중(中) 2종(種)의 성분(成分)에 대하여는 아직 그 구조(構造)가 밝혀지지 않았다. 그 중(中) 한 성분(成分), $C_{31}H_{48}O_{6},\;(mp\;309-311^{\circ})$에 대하여 이화학적(理化學的) 성질(性質)을 검토(檢討)한 바 I과 같은 구조식(構造式)을 추정(推定)할 수 있었으며 본성분(本成分)은 신화합물(新化合物)이므로 phytolaccagenic acid라고 명명(命名)하였다 Phytolaccagenic acid의 가수분해산물(加水分解産物)은 제(第)2의 미지성분(未知成分)과 같고 이것은 P. esculenta에서 얻은 esculentic acid와 동일(同一)하다.