• 한국응용과학기술학회지
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• 제26권3호
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• pp.248-262
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• 2009

This study is on the feasibility of use of glycoprotein in various areas such as cosmetics and food etc. by extracting, isolating and refining glycoprotein from carrots, red ginseng extract residue, sesame and pine needles using protease(pepsin) and by analyzing general characteristics and measuring various bioactivities. The results of analysis of nutritional composition showed protein contents of glycoprotein. In the analysis of constitutive amino acids, the ratio of contents of hydroxy proline and glycine, the characteristics of glycoproteins appeared similar and the contents of glutamic acid and aspartic acid appeared higher. As a result of measurement contents of total polyphenol and flavonoid, it showed that glycoprotein had more contents generally, and the effect of bioactivity of glycoprotein appeared higher although different kinds of glycoprotein showed a little DPPH radical and nitrite scavenging ability, total antioxidant capacity by ABTS, ACE inhibitory.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.101-101
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• 2022

Schisandra chinensis is a fruit which is called Omija in South Korea. The Korean word Omija means "five flavors" (sweet, spicy, sour, bitter, and salty). The aim of his study was to investigate the correlation between growth characteristics and lignans (gomisin A, gomisin N, schisandrin) contents of Schisandra chinensis. The method for determining lignans was validated by measuring the linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy using UPLC-UV. Growth characteristics of S. chinensis such as number of fruits per fruit bunch, length of fruit bunch, width of fruit bunch, fresh weight of fruit bunch, length of fruit, width of fruit, fresh weight of fruit, fresh weight of 30 fruits, and sugar contents of fruit were measured. From the results of correlation analysis, it was found that the contents of lignans showed a significantly negative correlation with fresh weight and sugar contents of fruit. These results will be used to study for quality control of S. chinensis fruit.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.765-774
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• 2022

글로벌 온라인동영상서비스(OTT) 넷플릭스는 2015년 이후 다양한 '인터랙티브 콘텐츠'를 만들어왔다. 인터랙티브 콘텐츠는 영상 이용자가 직접 캐릭터를 대신해 상황에 맞는 선택들을 하고, 이 선택에 따라 이야기의 결론이 달라지는 작품을 의미한다. 본 논문은 그중 여러 서사 변주를 시도한 2020년 작품 <언브레이커블 키미 슈미트: 키미 대 교주>와 2021년에 공개된 <언더테이커의 저주받은 저택>에 대해 연구한다. 이 작품들에선 이전 인터랙티브 콘텐츠에 비해 주체와 선택지가 다양해졌으며, 주요 메시지도 변화했다. 본 연구는 이를 통해 OTT에서 이뤄지고 있는 인터랙티브 콘텐츠의 서사 구조의 다변화 양상을 분석하고 그 특성에 대해 살펴본다.

• 한국토양비료학회지
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• 제45권1호
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• pp.103-106
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• 2012

To investigate distribution characteristics of heavy metals in soils in the vicinity of King Sejong Station of King George Island, Antarctica, Fe, Mn, Cu, Zn, Pb, Co, Cd, Cr, Ni and Mo contents were investigated under different distances and directions from King Sejong Station. 13 sample sites were distributed from King Sejong Station. In site 4, the Cd content was higher than that in other sites. The Cr content was the highest in site 9, and the Ni and Mn contents were high in site 12. Cu, Co and Zn were highly contained in distance 1~2 km from King Sejong Station. Cd, Cr, Ni and Mo contents were lower, whereas Fe, Mn, Cu, Zn, Pb and Co contents were higher than other heavy metal contents at all sites.

• 한국안전학회지
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• 제20권4호
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• pp.29-33
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• 2005

In this paper, reflectance and the dielectric characteristics for $P_2O_5-ZnO-BaO$ system and $SiO_2-ZnO-B_2O_3$ system have been investigated as a function of contents of $TiO_2$. The reflectance was decreased with increasing the contents of $TiO_2$ and the reflectance of $P_2O_5-ZnO-BaO$ system was lowered than that of $SiO_2-ZnO-B_2O_3$ system. The dielectric constant of $P_2O_5-ZnO-BaO$ system was higher than $SiO_2-ZnO-B_2O_3$ system, and the dielectric constant in the both system was increased with increasing of $TiO_2$ contents. This can be explained as the space charge effects. These results are could be applied to the under plate dielectrics of PDP required high reflective ratio and breakdown strength.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.150-156
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• 2011

Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and ${\gamma}$-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of ${\beta}$-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.

• 한국대기환경학회지
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• 제16권2호
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• pp.121-128
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• 2000

To identify the effects of air pollution on several physiological characteristics of Styrax japonica in Yeochon industrial comples soil properties photosynthetic capacity and chorophyll contents were investigated. All of these measurements were taken on Styrax japonica stand at 1. 3 and 7km from an industrial complex which is an air pollution source. In addition a Styrax japonica stand in Sang-ju city was selected as a control Each physiological measurement was in leaves of east-, west- south- and north-facing branches. The results obtained were as follows: 1) Al contents of soil in Yeochon industrial complex were higher than those of Sang-ju city a non-polluted area. higheral contents contributed to decrease in soil pH. 2) Chlorophyll contents of leaves at 1km from the industrial complex closest from the air pollution source were lower than those of 3 and 7km/ 3) Photosynthetic capacity of Styrax japonica at 1km from the air pollution source was lower than those at 3 and 7km.

• 한국식생활문화학회지
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• 제30권6호
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• pp.773-777
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• 2015

Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p<0.001). Length, moisture contents, pH, a (redness) value, and DPPH and ABTS radical scavenging activities were similar (p<0.05). However, organic strawberries showed higher SSC and total flavonoid and phenol contents than conventional strawberries (p<0.001). These results indicate that there were significant differences between organic and conventional agriculture techniques.

• 한국지반공학회논문집
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• 제36권3호
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• pp.25-36
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• 2020

동토의 세립분 함유량에 따른 파괴특성을 파악하기 위해 -10℃의 온도에서 다양한 세립분 함유량과 초기 노치(notch)의 위치를 조정한 직사각형 공시체를 제작하여 Three-point bending 시험을 수행하였다. 시험결과를 바탕으로 동토의 mode I 파괴인성(fracture toughness)을 산정하였으며, 하중-변형 곡선의 최대점까지의 fracture energy를 산정하여 동토의 mixed-mode(mode I + II) 파괴특성을 파악하였다. 시험결과, 최대하중 및 mode I 파괴인성은 세립분 함유량 10%까지 증가하다가 15%에서 다시 감소하는 경향을 나타내었다. 또한, 노치의 위치가 공시체 중심에서 멀어질수록 mode II 하중의 증가로 인해 균열이 진행하는데 필요한 fracture enenrgy가 증가하는 것으로 나타났으며, 세립분 함유량이 증가할수록 mode II 하중의 증가비율 또한 증가하는 것으로 나타났다.

• 한국식품과학회지
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• 제33권3호
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• pp.353-360
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• 2001

전통 고추장의 품질개선과 기호성 향상을 위하여 마늘과 양파를 $0{\sim}6%$ 첨가하여 고추장을 제조하고 22주간 숙성시키면서 이화학적 변화를 검토하였다. 고추장의 수분은 숙성 중에 증가하고 총질소는 감소하였다. 고추장의 pH와 적정산도의 변화는 마늘 또는 양파 첨가로 적었다. 고추장의 총당은 숙성 $2{\sim}4$주 사이에 급격히 감소하였으며, 환원당은 숙성 2주 경에 높았고 마늘 첨가량이 높을수록 숙성 후기에 환원당의 감소는 적었다. 알콜은 숙성이 진행되면서 증가하였고, 양파 첨가량이 증가할수록 증가하였다. 아미노태와 암모니아태 질소는 숙성 6주까지 증가하였으며, 마늘이나 양파의 첨가 농도가 증가할수록 아미노태 질소는 증가하였고 암모니아태 질소는 감소하였다. 고추장의 Aw는 숙성중에 근소하게 감소하였으나 점조성은 숙성 18주까지 증가하였다. Aw와 점조성은 양념류 첨가의 영향이 적었으나 색도는 이들의 첨가로 L값이 낮아지고 a 와 b 값이 높아 색상이 진해졌다. 22주간 숙성시킨 고추장의 종합적인 관능치는 마늘$2{\sim}4%$ 첨가가 양호하였다.