간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 5 No. 2 (1992년 12월) 14건
1.
1992.12
구독 인증기관 무료, 개인회원 유료
1978년 2월에 소곡주의 시험양조를 행하고 발효과정중의 성분변화와 미생물의 변화를 조사하였다. 밑술의 발효에서 3일만에 젖산균의 최우세미생물이 되고 술덧의 pH는 4.2로 낮아졌다. 그러나 7일에 가서는 최우세미생물이 젖산균에서 효모로 바뀌고, pH는 3.6이 되었으며, 술덧의 당화효소 활성도는 초기의 10에서 3.6으로 줄어들었다. 덧술의 발효과정중 pH와 산도는 큰 변화없이 pH 3.5∼3.7 및 산도 8.0∼8.8을 유지하였다. 20일까지는 에탄올 발효가 왕성하게 진행되었으나 40일 이후에서는 에탄올 18.5%에서 발효가 정지상태를 맞이하면서 발효하지 못한 환원당을 술덧에 남기기 시작했다. 술덧의 당화효소 활성도는 발효말기까지 지속되긴 했지만 너무 미약한 것으로 생각되었다. 60일간 발효기켜 여과한 소곡주 최종제품은 에탄올 18.8%, 환원당 5.0%, 총산 0.44%, 휘발산 0.057%, 아미노산 0.206% 및 extract 7.3%를 함유하였다. 관능 검사에서 소곡주는 시판되는 법주나 청주와 비슷한 수준의 좋은 평가를 받았다. 색은 담황색이고, 누룩의 맛과 냄새가 부드럽게 느껴지며, 신맛이 약간 강하였다.
4,000원
2.
1992.12
구독 인증기관 무료, 개인회원 유료
The optimum conditions and mechanisms for the plasmid-mediated genetic transformation of intact cells of Bacillus brevis P176-2, an extracellular protein producing bacterium, by electroporation were investigated. It was found that pUB110 plasmid DNA can be introduced into intact bacterial cells by electroporation. The frequency of transformation by this electroporation system depended upon the initial electric field strength, the capacity of the electric discharge capacitor, growth stage, number of successive pulses and composition of electroporation buffer. It was effective for transformation that cells were harvested, washed and resuspended with HSM [7mM HEPES(pH 7.4), 272mM sucrose, 1mM MgCl_2] electroporation buffer when cell growth was attained to 1.2 at OD_660. A maximum frequency of transformation of 2.40×10 exp (4) transformants per ㎍ plasmid DNA was obtained by two succesive pulses with an initial electric field strength of 12.5㎸/㎝ and with a capacitance of 7.3㎌.
4,000원
3.
1992.12
구독 인증기관 무료, 개인회원 유료
Concentrations of major minerals(Ca, P, Na, K, Mg) and trace elements(Fe, Zn) were measured in human milk samples collected from 19 selected, healthy lactating women at 2∼5 days, and at 4, 8 and 12 weeks postpartum. Decreases in the contents of major minerals and trace elements were found with the increase of time postpartum. Mean Ca contents of 2∼5 days, 4 week, 8 week and 12 week in human milk were 243.02±50.90㎍/㎖, 295.0±65.70㎍/㎖, 295.0±41.50㎍/㎖, 349.90±83.50㎍/㎖, respectively. And mean P contents of 2∼5 days, 4 week, 8 week and 12 week in human milk were 134.70± 49.40㎍/㎖, 134.90±19.70㎍/㎖, 117.60±18.90㎍/㎖, 130.60±28.20㎍/㎖, respectively. Ca/P of them were 1.81, 2.19, 2.20, 2.68, respectively. Mean Mg contents of them were 22.30±5.60㎍/㎖, 25.70±3.70㎍/㎖, 25.10±3.60㎍/㎖, 32.10±4.50㎍/㎖, respectively. And mean Na contents of them were 171.20±90.50㎍/㎖, 158.70±47.00㎍/㎖, 104.50±24.70㎍/㎖, 115.90±12.50㎍/㎖, respectively. Mean K contents of them were 506.10±156.10㎍/㎖, 520.90±55. 00㎍/㎖, 370.10±29.00㎍/㎖, 468.40±75.70㎍/㎖, respectively. Na/K of them were 0.34, 0.30, 0.28, 0.25, respectively. Mean Fe contents of them were 2.80±1.80㎍/㎖, 2.70±0.40 ㎍/㎖, 2.60±0.40㎍/㎖, 2.10±0.10㎍/㎖, respectively. And mean Zn contents of them were 3.70±1.60㎍/㎖, 2.78±9.70㎍/㎖, 2.70±0.70㎍/㎖, 2.30±0.20㎍/㎖, respectively. These determinations will provide the basic information on the variability of major minerals and trace elements as lactation proceeds and on the composition of components between term and preterm milk.
4,000원
4.
1992.12
구독 인증기관 무료, 개인회원 유료
석유 에테르로 인삼지방질 성분을 추출해 낸 소위 탈지인삼을 가지고 기본 식이에 0.5, 1.0 및 3.0% 비율별로 각기 혼합하여 만든 탈지인삼식이로 이유 후 체중 83±4g 웅성백서 130두를 대상으로 4주 또는 8주동안 급식한 후 기본식이로 교체하여 다시 8주 또는 4주동안 급식하여, 교체급식에 의한 흰쥐의 혈청, 간 및 대동맥중의 콜레스테롤함량 변화의 추이를 비교 관찰한 바 다음과 같은 결과를 얻었다. 1. 혈청중 총 콜레스테롤과 유리콜레스테롤 함량은 0.5, 1.0 및 3.0% 탈지인삼식이 급식후 기본식이로 교체하여 급식시 증가되었다. 2. 대동맥중 총 콜레스테롤 함량은 0.5, 1.0 및 3.0% 탈지인삼식이 급식후 기본 식이로 교체하여 급식시 감소되었다. 3. 혈청, 간 및 대동맥 중 유리콜레스테롤 함량은 1.0% 탈지안심식이 급식후 기본식이로 교체하여 급식시 증가되었으나, 혈청과 간중 유리콜레스테롤 함량은 3.0%탈지 인삼식이의 경우 감소되었다.
4,000원
5.
1992.12
구독 인증기관 무료, 개인회원 유료
Patterns in the outbreaks of senile diseases were investigated on 1, 264 workers by special examination among the 43, 210 industrial workers by the screening test performed in Kwang-ju and Chon-nam Branch of Korean Industrial Health Association from January 4 to December 31 in 1991. The results are summarized as follows : 1) Prevalence rate of senile diseases of industrial workers was 2.9%. And prevalence rate according to the kinds of senile diseases was observed in the order of hepatitis (0.9%), hypertension(0.7%), diabetes mellitus(0.5%), anemia(0.4%). 2) Prevalence rate of complicated senile diseases of industrial workers was 0.5%. And prevalence rate according to kinds of complicated senile diseases was observed in the order of others hypertension and arteriosclerosis(0.1%), HBV and others chronic hepatitis(0.1%), essential hypertension and arteriosclerosis(0.03%), iron deficiency anemia and leukopenia(0.03%).
4,000원
6.
1992.12
구독 인증기관 무료, 개인회원 유료
We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi - to know mineral content such as P, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24㎎% in sausages, 101.80㎎% in pizza, 67㎎% in canned fish, 44.50㎎% in canned vegetable, 38.62㎎% in ramyun and 32.10㎎% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00㎎% in pizza, 106.94㎎% in steamed fish cake, 100.59㎎% in sausage, 91.25㎎% in canned vegetable, 79.84㎎% in bread and 78.97㎎% in ramyun. 3) Mg content was 555.16㎎% in steamed fish cake, 476.14㎎% in cookies, 436.75㎎% in ketchup, 394.00㎎% in canned vegetable, 346.95㎎% in ramyun and 341.40㎎% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49㎎% in ramyun, 680.25㎎% in danmoogi, 548.43㎎% sausage, 463.50㎎% in canned vegetable, 449.25㎎% in ketchup, 401.29㎎% in steamed fish cake and 366.00㎎% in pizza. Ramyun had the highest Na content. 5) K content was 302.30㎎% in pizza, 280.25㎎% in ketchup, 219.68㎎% in sausage, 219.2㎎% in canned fish, 183.75㎎% in canned vegetable, 166.49㎎% in ramyun and 122.77㎎% in cookies. Pizza had the highest K content.
4,000원
7.
1992.12
구독 인증기관 무료, 개인회원 유료
To examin ripening in peach types, cell wall contents and Polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changbang and Yumyung peach in succession.
4,000원
8.
1992.12
구독 인증기관 무료, 개인회원 유료
This survey was carried out to investigate the effect of self-consciousness of nutrition knowledge and health on the nutrition knowledge and on food habits between two groups of college women, a nutrition majors and a non-majors. Questionnaries were completed by 214 nutrition majors and by 145 nutrition non-major. Nutrition majors group scored significantly higher than nutrition non-majors in the nutrition knowledge. And nutrition non-majors scored significantly higher than nutrition majors in the food habits. Most of the subjects belonged to `Fair` and `Poor` food habit group. And also there was a significant correlation between the nutrition knowledge score and food habits score in nutrition majors and non-majors. There was a significant and positive correlation between nutrition knowledge score and food habits score in majors but it was not observed in non-majors. The higher majors had a self-consciousness of nutrition knowledge, the higher they had habit score and nutrition knowledge score, but in non-majors it was not observed. And non-majors who had a self-consciousness of health were healthier, they were higher in the food habits scores than the majors. The main curriculum it is important for a good food habits that one has a responsible nutrition education in main curriculum. For the improvement of nutrition education program we should transmit the nutritional information through an effective mass media (i.e. Radio, TV, Newspaper)
4,000원
9.
1992.12
구독 인증기관 무료, 개인회원 유료
에어로빅 댄스에 의한 혈청지질의 변화, 특히 에어로빅 운동 수행기간에 따른 혈청 HDL-C의 변화를 알아보기 위해 서울에 거주하는 35명의 중년여성(35∼45세)을 대상으로 체위측정 및 혈청지질 성분을 분석하였다. 즉 운동을 하지 않는 좌식생활자 8명을 control군으로 하고 에어로빅 댄스를 하는 자 27명을 2∼3개월 수행자군 (AⅠ군), 4∼10개월 수행주군 (AⅡ군), 1년 이상 수행자군(AⅢ군)으로 나누어 그들의 혈청내 total cholesterol, triglyceride, HDL-cholesterol의 농도를 측정한 바 다음과 같은 결과와 결론을 얻었다. 1. 혈청 TG농도는 에어로빅 수행군이 좌식생활자(C군)에 비해 현저하게 낮게 나타났으며(p<0.001) 에어로빅 수행기간이 길수록 낮아졌지만 유의적인 차이는 없었다. 2. 혈청 TC농도는 에어로빅 수행군이 좌식생활자에 비해 낮게(10%) 나타났으나 통계적으로 유의적인 차이는 없었으며 에어로빅 수행기간에 따른 구룹간의 혈청 TC의 농도도 유의적인 차이가 없었다. 3. 혈청 HDL-C농도는 2∼3개월 에어로빅 수행자가 좌식생활자들에 비해 유의하게 높았으며(p<0.05) 에어로빅 수행기간에 의한 구룹간의 HDL-C농도는 유의하게 차이를 나타냈다(p<0.05). 즉 에어로빅 수행 기간이 길수록 혈청 HDL-C농도가 높은 수치로 나타냈다.
4,000원
10.
1992.12
구독 인증기관 무료, 개인회원 유료
토양에서 분리한 Streptomyces SP. 균주에서 분비되는 chitobiase의 효소학적 성질을 검토하였다. 최적반응조건은 pH 5.5, 40℃이었으며, 효소의 안정성은 pH 4.0∼5.5, 40℃에서 40분간 이었다. 45℃에서 1시간 열처리하였더니 효소의 활성은 거의 실활되었다. Mn^2+, Mg^2+이온에 의해 활성이 약간 증가하였으며 Fe^2+이온은 저해시켰으며, Km값과 활성화 에너지는 각각 1.5072mM, 8.314㎉/㏖이었다.
4,000원
11.
1992.12
구독 인증기관 무료, 개인회원 유료
논토양 중에 벼의 근권에 서식하여 벼에 협력적인 관계로 질소를 공급해 주는 질소고정 미생물인 Klebsiella oxytoca를 미생물 비료로 활용하기 위한 새로운 질소고정 균주의 육종을 시도하여 다음과 같은 결과를 얻었다. 1. Klebsiella oxytoca NG13, Klebsiella oxytoca SH31, Klebsiella oxytoca SH161에 pMC71A를 형질전환 한 경우, 무질소 배지에서 원래의 균주의 질소고정력에 비해 질소고정력이 각각 6.4배, 17.2배, 13.5배 증진되었다. 2. 15mM의 NH_4^+ 존재하에서, Klebsiella oxytoca NG13, Klebsiella oxytoca SH31, Klebsiella oxytoca SH161의 경우는 모두 질소고정능의 완전한 저해를 받은 반면 pMC71A가 도입된 Klebsiella oxytoca NG13 /pMC71A, Klebsiella oxytoca SH31 /pMC71A, Klebsiella oxytoca SH161/pMC71A, 의 경우는 무질소 배지에서의 질소고정력에 비해 각각 13.7%, 7.7%, 6.2%의 질소고정 활성을 보였다.
4,000원
12.
1992.12
구독 인증기관 무료, 개인회원 유료
고려인삼(Panax ginseng C.A. Meyer) 잎 중의 가용성 invertase를 탈이온수로 추출한 후 황산암모늄 0, 4∼0.6 포화획분에 의하여 조제하였으며 이의 효소화힉적 성질을 검토한 결과는 다음과 같다. 본 효소의 최적 pH와 온도는 pH 6.0과 40℃ 였으며 pH 6.0∼8.0 범위와 40℃ 이하에서 안정하였다. Protease 및 단백질 변성제 처리에 의하여 활성이 현저히 저하되었으며 glycosidase에 의해서는 저해를 받지 않았다. 본 효소는 sucrose와 inulin 등의 β-fructofuranoside 결합을 가진 기질에 특이적으로 작용하여 전형적인 β-fructofuranosidase의 성질을 나타내었다.
4,000원
13.
1992.12
구독 인증기관 무료, 개인회원 유료
This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, but the frequency of the intake of instant foods did not affect the score of nutrition knowledge. On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowlege, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining -out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be more aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.
4,500원
14.
1992.12
구독 인증기관 무료, 개인회원 유료
여러 연구자들의 연구결과를 토대로 하여 침채류의 염장 발효과정중 나타나는 여러가지 화학적 성분과 조직감의 변화를 살펴본 결과, 식물조직의 변화는 펙틴질의 성질에 크게 영향을 받고 있었으며, 이러한 조직의 변화에 관여하는 요인들은 소금의 종류 및 농도, 절임시간, 온도, 예열처리, 염혼합물, 효소, 젓갈, 마늘첨가량 등이 복합적으로 작용하고 있었다.
4,000원
