• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.1635-1639
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• 2007

국가적 차원에서 물을 사용하고 통제하는 일은 국민의 생활에 큰 영향을 미치기 때문에 지구상의 모든 나라들은 주어진 여건에 맞게 효율적으로 물을 사용하고 홍수와 가뭄으로부터 국민의 생명과 재산을 보호하기 위해 많은 일울 수행하고 있다. 이와 같이 수자원 관리를 위해서 가장 근본적으로 이루어져야 하는 것이 물이 언제, 어디에, 얼마나 있는지를 파악하여 물이 있는 곳과 물이 필요한 곳을 연계하여 최적으로 물을 공급하고 관리하는 것이 중요하다. 본 연구에서는 다중목적(이수, 치수, 수질) 적용 기법, 기존 관측소 활용 기법, NARI(Network Analysis for Regional Information) 기법, 지형적 최적 기법 등을 이용하여 하천의 최상류 지점에서 하구까지 모든 지점에 대한 신뢰성 있는 유량정보를 실시간으로 파악할 수 있는 유량측정망을 구축하는데 목적이 있다. 다중목적 적용 기법을 위하여, 수질목적으로는 오염총량제 대상지점을 활용 하였으며, 치수목적으로는 5대강 홍수통제소의 홍수예보 프로그램을 활용 하였고, 이수목적으로는 하천수 사용실태를 조사하여 이를 활용 하였다. 기존 관측소 활용 기법은 5대강 홍수통제소, 지자체, 농촌공사, 수자원공사, 환경부에서 운영하고 있는 수위관측소를 통합하여 중복투자에 따른 손실을 최소화 하고, 최적의 장소에 유량측정망을 구축하는 것이다. NARI 기법은 유량측정망 구축에 있어서 각 지점과의 연계성을 통하여 하천에 흐르는 물의 양을 신뢰성 있게 파악할 수 있도록 분석한 것으로서 하천 상 하류 간의 연계를 통하여 미지의 지점에 대한 유량 값의 유추가 가능하도록 하는 것이다. 지형적 최적 기법은 산간지방, 도시지역, 농촌지역, 산업지역, 상업지역 등과 같이 지형적 특성에 따른 유량측정망을 구축하는 것이다.의 의사결정 지원 도구가 될 것이다. 따라서, 본 연구에서는 도시유역의 물순환 해석을 위한 일련의 과정, 즉 자료의 조사 및 취득에서부터 물순환 해석 모형을 이용한 정량적 현황파악, 물순환 개선 기법 및 평가를 수행함에 있어 주요 착안점 및 실무에서의 기술적 가이드를 제공하고자 하였으며, 보다 세밀한 도시유역의 물순환 해석을 위하여 우리나라와 일본에서 적용이 활발한 물리적 기반의 분포형 모형(WEP, SHER, SWMM)의 적용사례를 통하여 국내 도시하천의 물순환 해석에 활용함에 있어서의 실질적인 적용절차 등을 제시하고자 하였다. 한다.호강유역의 급격한 수질개선을 알 수 있다.世宗實錄) $\ulcorner$지리지$\lrcorner$(地理志)와 동년대에 동일한 목적으로 찬술되었음을 알 수 있다. $\ulcorner$경상도실록지리지$\lrcorner$(慶尙道實錄地理志)에는 $\ulcorner$세종실록$\lrcorner$(世宗實錄) $\ulcorner$지리지$\lrcorner$(地理志)와의 비교를 해보면 상 중 하품의 통합 9개소가 삭제되어 있고, $\ulcorner$동국여지승람$\lrcorner$(東國與地勝覽) 에서는 자기소와 도기소의 위치가 완전히 삭제되어 있다. 이러한 현상은 첫째, 15세기 중엽 경제적 태평과 함께 백자의 수요 생산이 증가하자 군신의 변별(辨別)과 사치를 이유로 강력하게 규제하여 백자의 확대와 발전에 걸림돌이 되었다. 둘째, 동기(銅器)의 대체품으로 자기를 만들어 충당해야할 강제성 당위성 상실로 인한 자기수요 감소를 초래하였을 것으로 사료된다. 셋째,

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.415-420
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• 1985

In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.724-731
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• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.579-588
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• 2007

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.3
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• pp.50-58
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• 1980

A cytoplasmic-genetic male sterile line(MS) in rapes of which fertility is not restored under any temperature regimes and have the better quaility of and oil cake was developed. A MS line named Mokpo-MS, which is form the cross between Tower and Isuzu and its stamens is degenerated completely by interact~g with cytoplasmic and nuclear genes was selected. This MS line was found as a complete cytoplasmic-genetic male sterile having the quality of oil and oil cake were greatly improved by introducing Zero-erucic and Zero-glucosinolate gene from Tower.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.131-140
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• 2013

Offspring of 14 sows were used to evaluate the effect of yogurt substituted for creep feed on growth performance, diarrhea score and blood profiles. The piglets of sows were randomly allocated into 1 of 2 treatments (1 treatment separated piglets of 7 sows). The dietary treatments were as followed: CF, creep feed; YG, yogurt. The creep feed and yogurt diets were given from 3 d after piglets were born to the day of weaning (21 d after piglets were born). The body weight and feed consumption were weighed and recorded at d 0, 7, 14, and 21 after piglets were born for calculating average daily gain (ADG) and average daily feed intake (ADFI). At the weaning day, two piglets were randomly chosen from each pen and bled via jugular venipuncture to obtain blood samples for WBC and IgG measurement. All data were subjected to the GLM procedures of SAS (2002) as a randomized complete block design, with pen as the experimental unit. Differences among dietary treatments were separated by Duncan's multiple range test, and P < 0.05 was considered statistically significant. No significant difference (P > 0.05) were observed in number of born piglets, weaning pigs, survival rate, body weight of piglets at d 0, 7, 14, and 21, ADG and ADFI. At d 21, piglets fed with creep feed had a higher (P < 0.05) IgG compared with piglets fed with yogurt. No significant difference (P > 0.05) was observed in WBC among treatments at d 21. In conclusion, yogurt substituted for creep feed had no adverse effect on growth performance in lactating piglets.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.121-132
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• 2007

1. 버섯종균 개선 버섯의 품질과 수량을 좌우하는 주요 요인은 종균의 활력이다. 그러나 라오스에서는 종균의 활력이 낮아 조그마한 100cc 병에 배양완성하는데 14일이 소요되는 등 볍씨종균의 균사생장과 균사밀도가 매우 낮음을 확인하였다. 따라서 100cc 병을 1000cc 비닐봉지로 개선하여 입봉하는데 소요되는 시간을 10배로 단축 개선하였다. 또한 곡립종균을 액체종균으로 대처한 결과 균사생장속도가 2배가 빨랐으며 작업속도가 4배가 빨라졌다. 2. 버섯배지제조 방법 개선 미세하고 건조한 톱밥에 수분을 첨가하는데 50%이하의 수분함량을 유지함으로서 균사가 표면에만 자라고 있는 것을 확인하고 버섯 배지제조 시 물리성을 개선하기 위하여 볏짚을 잘게 잘라 10%~100%까지 혼합하는 실험을 실시하였다. 그 결과 톱밥 50%에 볏짚 50% 혼합하는 것이 균사생장 속도와 밀도가 좋았다. 또한 왕겨도 30%정도 혼합한 배지처리에서 가장 좋았다. 또한 수분함량도 65%로 향상하여 혼합하도록 지도하였다. 3. 버섯배지살균 방법 개선 라오스에서는 왕겨를 태워 살균을 실시하고 있다. 화력이 약하여 살균한 배지에서 볍씨의 새싹이 돋아나오는 경우를 발견하였다. 이는 살균이 제대로 되지 않았음을 의미한다. 그래서 이동식 직화식 살균을 권하였으나 시설자재값이 감당이 안되어 엄두를 내지 못하였다. 따라서 가스버너를 도입하여 단시간에 화력을 높여 살균을 실시하므로서 세균의 증식을 막아 균사생장속도를 빠르게 하고 균사량의 축적을 높이는데 교육을 하고 컨설팅을 실시하여 개선하였다. 4. 병뚜껑과 형성틀을 대체한 링을 이용한 입봉작업시간 단축과 비용절감 버섯봉지에 배지를 담는 입봉작업을 할 때 병뚜껑과 그의 형성틀을 끼우고 솜을 조금 뜯어 톱밥배지 위에 놓는 작업을 한다. 이는 아주 잘못된 방법이다. 왜 그렇게 하는가하는 것은 이해가 간다. 그렇게 하는 이유는 접종할 때 실내에서 그냥 접종하므로 뚜껑을 열때 보호막 역할을 할 것으로 생각하고 그렇게 하는데 천만의 말이다. 어떻든 뚜껑을 열면 잡균이 들어가는 것은 마찬가지이다. 그래서 이 솜을 배지표면에 놓으면 마른 솜이 그렇지 않아도 수분이 적은데 이 솜이 수분을 또 빼앗아 가버린다. 그래서 균사생장이 늘려 15일이면 다 자라야할 균사배양기간이 한달씩 걸려도 표면만 살짝 잘린 결과가 빗어진다. 이렇게 표면만 균사가 사탕 발림식으로 자라면 품질이 저하되고 수량이 적고 병해충에 저항력이 약해지게 된다. 따라서 뚜껑과 형성틀, 솜을 모두 없애고 봉지 상단부위를 U자형으로 꺽어서 링을 끼우는 방법을 실제로 실험으로 보여준 결과 작업능률이 5배로 빠르고 작업공정이 빨라짐으로서 세균번식밀도가 적어 균사생장 속도가 2배로 빨라졌고 수량이 배가됨을 증명하고 보급하여 많은 호평을 받았다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.3
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• pp.349-362
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• 2018

An annual plant, Eclipta prostrata (Linn) is a member of the Asteraceae plant family and inhabited in tropical or subtropical regions of the world. Through many previous researches, E. prostrata has been extensively studied for its hepatoprotective effect, antivenom potential against viper venom, antioxidant, hair-growth, wound-healing efficacy and so on. In this study, for better understanding of the potential of E. prostrata as skin protectant, we conducted the experiments evaluating the antioxidant and antiaging efficacy. To this end, 50% ethanolic extract of E. prostrata and its ethyl acetate fraction were prepared and investigated. For the evaluation of antioxidant capacity of the samples, $FSC_{50}$ and $OSC_{50}$ were estimated. As a result, $OSC_{50}$ of ethyl acetate fraction was 2.7 times superior to $OSC_{50}$ of L-ascorbic acid, a well known antioxidant agent. Futhermore E. prostrata showed notable reactive oxygen species (ROS) scavenging effect and protective effect against $H_2O_2$ in the celluar level as well. Especially, in the $^1O_2$ induced hemolysis test, $64{\mu}g/mL$ of ethyl acetate fraction showed greater than 6 times increased retardation effect compare to control which means E. prostrata has remarkable antioxidant capacity. To validate the antiaging effect of the samples, we conducted elastase inhibition assay using elastase solution extracted from human skin fibroblasts, Hs68. As a result, $16{\mu}g/mL$ of each sample showed 6.8% and 14.0% of elastase inhibition respectively. Finally, antimicrobial activity of E. prostrata was assessed to validate the possibility as alternative preservative. From the result, ethyl acetate fraction showed oustanding antimicrobial activity as of methyl paraben, a well known chemical preservative. In conclusion, these results suggest that E. prostrata can be used as natural skin protectant or preservative as natural ingredient in food or cosmetics industry.