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Effects of Natural Complex Food on Specific Enzymes of Serum and Liver and Liver Microstructure of Rats Fed a High Fat Diet (지방간 환자를 위한 생식용 천연복합식품이 고지방식이를 급여한 흰쥐의 혈청, 간장의 효소 및 간조직 구조에 미치는 영향)

  • Lee, Eun;Kim, Wan-Jae;Lee, Young-Joo;Lee, Mi-Kyung;Kim, Pan-Gu;Park, Yeon-Jung;Kim, Soo-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.2
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    • pp.256-262
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    • 2003
  • In order to design and develop a product that can treat the fatty liver, natural complex food with all natural ingredients was developed and supplemented to rats with high fat diet to induce fatty liver. As a result, when the amount of natural complex food was increased in diet of subjects, the activities of the blood serum AST, ALT, ALP, 3-GT and LDH were decreased. The total protein concentration levels of the 30% and the 50% natural complex food groups did not show changes in respect to the control group, but the 100% natural complex food groups showed significant decrease (p<0.05). Likewise, the amount of blood serum albumin in the 30% and the 50% natural complex food groups did not show improvement, but the 100% natural complex food did showed significant changes (p<0.05). The amount of blood serum triglyceride decreased as the amount of natural complex food was increased. In order to investigate the appearances of the accumulated fat in the liver, the animals were dissected. Livers of the control group (no natural complex food) were appeared as a white color, which means serious fat accumulation. However, all the natural complex food groups (30,50 and 100% natural complex food) showed noticeable decrease of fat content. Even the histology showed that livers of the control group had expansion of the fat, but a11 the natural complex food groups had e decreased as the contents and continued to show destroyed fatty cells. By observing the biological numeric data, the physical appearance and the history of the fatty liver, it is highly expected that natural complex food is very effective in treating the liver damaged -by the to fat and the cholesterol.

Effect of Blue Light on the Major Components of Soybean-sprouts (Blue광(光) 조사(照射)가 콩나물의 주요성분(主要成分)에 미치는 영향(影響))

  • Kim, Kwang-Soo;Kim, Soon-Dong;Kim, Jin-Koo;Kim, Ju-Nam;Kim, Kyoung-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.4
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    • pp.7-12
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    • 1982
  • Growth of soybean sprouts(Glycine Max L.) and amounts of some chemical components were measured when they were exposed to blue light (120lux, 3hrs/day) during their growth. Hypocotyl length of irradiated soybean sprouts exceeded slightly that of control (dark) soybean sprouts, but the tfresh weight of whole sprouts as well as each part of the sprout showed no difference between the two groups. Chlorophyll content of cotyledon under blue light increased significantly with the lapse of days (3.57 and $8.45\;{\mu}g/100g$ fresh weight on the 3rd and 7th day). Bluelight irradiated sprouts contained more vitamin C than control sprouts (21.7% and 30.8% higher for the cotyledon and hypocotyl). Total amount of protein was not affected. Hypocotyl protein content was 8% of that in original soybean. Blue light did not affect the activity of trypsin inhibitor of sprouts. Similar activity of the inhibitor was observed in the cotyledon whereas hypocotyl showed activity corresponding to 23.7% of original bean. Polyacrylamide gel electrophoretogram for the protein showed 10, 9, and 11 bands in the original bean. 5th day cotyledon and hypocotyl respectively. Especially, band 3 of low Rm value was major protein component for the hypocotyl. Band 5 and 11 could be seen only in the protein of hypocotyl from bluelight irradiated sprouts, whereas no effect of blue light on the electrophoretogram was observed for the cotyledon.

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Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder (인삼분말을 첨가한 떡볶이용 가래떡의 품질특성)

  • Lee, Joon-Kyoung;Jeong, Jie-Hye;Lim, Jae-Kag
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.3
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    • pp.426-434
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    • 2011
  • In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

Effect of Temperature on Hatchability of Overwintering Eggs and Nymphal Development of Pochazia shantungensis (Hemiptera: Ricaniidae) (갈색날개매미충(Pochazia shantungensis) 월동알 부화와 약충 발육에 미치는 온도의 영향)

  • Choi, Duck-Soo;Ko, Sug-Ju;Ma, Kyeong-Cheul;Kim, Hyo-Jeong;Lee, Jin-Hee;Kim, Do-Ik
    • Korean journal of applied entomology
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    • v.55 no.4
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    • pp.453-457
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    • 2016
  • This study investigates the hatching periods and hatchability of the eggs of Pochazia shantungensis at different collection times from 2011 to 2014, and the effect of temperature on the growth of P. shantungensis nymphs in an area of its outbreak. The hatchability of P. shantungensis eggs varies with their collection time; their hatchability in late November was higher than that in March of the next year, but no difference was observed in their hatching periods. The hatching periods of the eggs were 51.2, 31.3, 24.8, 19.4, 17.1, and 19.4 days at 15, 18, 21, 24, 27, and $30^{\circ}C$, respectively. The hatchability was above 70% at temperatures ranging from 18 to $27^{\circ}C$. The hatching time of the overwintered eggs in the Gurye region in Korea was reduced by 9 days from 2011 to 2014. The hatching rate was relatively higher when the average temperature in the winter season was relatively warmer. The dvelopmental periods of the first to fifth nymphs were 82.8, 58.0, 45.8, and 39.6 days at 18, 21, 24, and $27^{\circ}C$, respectively, at the relative humidity of 40~70%, and a photoperiod off 14 h light:10 h dark. The higher the temperature, the shorter the developmental period. At $30^{\circ}C$, all life stages after the fourth nymph died. Thus, the optimum growth temperature was estimated to be $27^{\circ}C$. For all life stages from the egg to the fourth nymph, the relationship between the temperature and developmental rate was expressed by the linear equation Y = 0.0015 X - 0.014. The lower developmental threshold was $9.3^{\circ}C$ and the effective cumulative temperature was 693.3 degree-days. The lower developmental threshold of approximately $3.8^{\circ}C$ was the lowest at the fourth nymph stage.

Effect of Onion and Garlic Juice on the Lipid Oxidation and Quality Characteristics during the Storage of Conger Eel(Astroconger myriaster) (양파즙과 마늘즙이 붕장어의 저장 과정 중 지방산화 및 품질 특성에 미치는 영향)

  • 조희숙;박복희
    • Korean journal of food and cookery science
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    • v.16 no.2
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    • pp.135-142
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    • 2000
  • The purpose of this study was to investigate the effects of onion and garlic juice on the lipid oxidation of fish oil as antioxidants and quality characteristics of fish muscle. The samples were treated with onion and garlic juice at 5%(w/w) or 10%(w/w) of fish muscle, and stored at 4$\pm$1$\^{C}$ and -18$\pm$2$\^{C}$ for 7 and 42 days, respectively. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA values of the samples treated with 5% onion and garlic juice were lower than those treated with l0% onion and garlic juice. POV of the samples treated with onion were lower than those treated with garlic juice. Lightness and yellowness of the sample were the highest in 10% onion and garlic juice-treated ones. The score of overall quality in sensory evaluation was the highest in the samples treated with onion juice stored at 4$\pm$1$\^{C}$.

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Effects Of Environmental Factors And Individual Traits On Work Stress And Ethical Decision Making (간호사의 환경적 요소와 개인적 특성이 직무스트레스와 윤리적 의사결정에 미치는 영향)

  • Kim, Sang Mi L.;Shake ketefian
    • Journal of Korean Academy of Nursing
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    • v.23 no.3
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    • pp.417-430
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    • 1993
  • 이 연구는 환경적 요소(간호사의 자율성, 조직의 표준화)와 개인의 특성(통제위, 나이, 경험. 간호역할개념, 도덕성), 직무 스트레스, 윤리적 의사결정 사이의 관계를 이론적 틀을 구성하여 테스트함으로써 그 인과관계를 탐구하였다. 본 연구를 위해 개발된 모형은 1) Katz와 Kahn의 조직에 대한 개방체계 이론(open systems theory of organization) ; 2) Kahn. Wolfe, Quinn, Snoek의 스트레스 이론 (theory of stress) : 3) Kohlberg의 도덕발달 이론(theory of moral develop-ment): 그리고 4) 여러 문헌고찰을 기초로 하였다. 본 연구의 모형은 2가지의 주요 종속변수(직무 스트레스, 윤리적 간호행위), 2가지 매개변수(간호 역할개념, 도덕성 발달정도) 그리고 여러 독립변수들(조직의 표준화, 자율성, 통제위, 교육, 나이, 경험 등)로 구성되었다. 간단히 말해, 간호사의 스트레스와 윤리적 간호행위 를 개인 자신과 환경이라는 두 요소의 결과로 간주한 것이다. 미국(2개주)의 여러 건강관리기관에 근무하는 224명의 정규 간호사를 대상으로 하였고. 가설 검증을 위하여 1) 변수간의 인과관계를 조사하기 위한 Linear Structural Relationships(LISREL)기법과 2) 나이, 경험, 교육이 변수간의 관계에 미치는 중간역할을 알아보기 위해 상관분석을 이용하였다. LISREL결과를 보면 제시된 모델이 각 내재 변수에 상당한 설명력을 가지면서 자료에 잘 맞는 것으로 나타났다. 이 연구에서 가장 뚜렷한 점으로 나타난 것은 개인의 특성보다 환경적 요소로서의 자율성이 직무스트레스와 윤리적 의사결정을 예견하는데 훨씬 중요한 변수로 부각되었다는 점이다. 또한 간호사의 전문적 역할개념과 봉사적 역할개념이 간호사의 윤리적 의사결정을 예견하는 가장 중요한 요소로 나타났다. 중간영향(moderation effect)을 보면, 젊고 경험이 적은 간호사일수록 나이가 많고 경험있는 간호사보다 환경적 요소(자율성)에 더 큰 영향을 받는다는 것을 암시하고 있다. 또한 4년제 대학 이상을 졸업한 간호사의 윤리 적 간호행 위 는 2, 3년제 를 졸업 한 간호사 보다 환경적 요소에 의해 덜 영향을 받는 것으로 나타났다. 한편 자율성의 부족은 2, 3년제 졸업 간호사보다 4년제 졸업 간호사에게 더 심한 스트레스가 되고 있음을 시사하였다. 이 연구의 결과로부터 적어도 다음과 같은 두 가지 실제적인 제언을 도출할 수 있다. 첫째, 이 연구는 환경적요소로서의 자율성이 다른 어떤 개인적인 요소보다 직무 스트레스를 예견하는 데 중요한 요소라는 것을 제시하였다. 이것은 간호행정가들에게, 간호사의 직무 스트레스를 감소시키기 위해선 “자율성”이 아주 중요히 다루어져야 한다는 것을 의미한다. 만일 간호사들의 직무스트레스가 그 개인의 복지에 큰 해가 되고 환자를 간호하는 데 직접적으로 관계된다면, 간호행정가는 그 조직의 직무체계를 다시 평가해서 일에 대한 새로운 설계가 필요한지를 파악해야 한다. 또한 이 연구는 직무를 다시 설계할 경우, 누구에게 먼저 촛점을 두고 시작해야 하는지를 밝혀주고 있다. 즉, 젊고 경험이 미숙한 간호사들에게 촛점을 두고 시작해야 하며, 작업환경의 가장 중요한 차원중의 하나인 사회적 지원(social support)을 조심스럽게 고려해 보아야 한다. 둘째, 간호사의 윤리적 간호행위를 높히기 위해 전문적 역할개념과 봉사적 역할개념이 재강조될 필요가 있다. 이 두 역할개념 들을 교육을 통하여 효과적으로 가르칠 필요가 있다고 본다. 이 두 개념들이 간호사의 바람직한 간호행 위에 영향을 미치는 가장 중요한 요소로 나타났기 때문이다. 또한, 본 연구결과에 따르면, 경험이 많을수록 일에 싫증을 느껴 바람직한 윤리적 간호행위가 감소되는 경향이 있었다. 따라서, 건강관리체제 (health care system) 안에서의 간호사의 역할이-전문직으로서의, 그리고 환자를 위한 옹호자로서의-학교와 임상에서 효과적으로 교육되어져야 한다고 본다. 간호사들의 역할에 대한 계속적인 교육이 학생은 물론 임상 간호사들에게도 실시되어져야 할 것이다. 미래연구의 방향을 제시해 보면 첫째로 연구의 일반화를 높히기 위해 더 많은 대상자를 포함시켜야 한다. 이는 여러 종류의 표본을 반드시 한번에 전부 포함시켜야 한다는 것을 의미하는 것이 아니고, 특정한 여러 표본들을 연속적으로 연구함으로서 이 목표를 성취할 수 있다고 생각한다. 둘째는 여러 construct들(윤리적 간호행위, 직무 스트레스, 간호 역할개념 등)에 대한 적절한 측정도구를 개발해야 한다. 측정도구를 개발하기 위해서는 풍부하고 세세한 통찰력을 제공하는 질적인 정보를 얻는 것이 선행되어야 한다. 셋째, 윤리적 간호행위와 직무 스트레스에 관한 연구를 증진시키기 위해 실험설계 및 종단적 연구(expel-imental, longitudinal design)가 시도될 필요가 있다. 마지막으로, 윤리적 간호행위와 직무 스트레스를 예견할 수 있는 이론적 탐구(theoretical exploration), 즉 이론정립을 위하여, 환경적 요소와 개인의 특성에 대한 자세한 정보를 제공해 줄 수 있는 질적 연구들이 요구된다.

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Exploring on the Defense Strategies against Hervivory of Broad-leaved Tree Species Growing in Taean-gun, Chuncheongnam-do (충남 태안군에서 생육중인 활엽수종의 초식에 대한 방어전략 탐색)

  • Kim, Gab-Tae;Choo, Gab-Cheul;Lyu, Dong-Pyo;Um, Tae-Won
    • Korean Journal of Environment and Ecology
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    • v.26 no.1
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    • pp.39-45
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    • 2012
  • To explore on the defense strategies against hervivory of 67 broadleaved tree species, morphological characteristics of the leaf, leaf domatia structure and the number, herbivores insects and mites on the leaves, collected from the trees growing in Taean-gun, Chuncheongnam-do were investigated. 46 broadleaved tree species(68.7%) had the domatia structures, and 21 species including Quercus salicina and Magnolia grandiflora did not. 31 species including Juglans mandshurica and Carpinus laxiflora reveals tuft type, 12 species including Quercus dentata and Corylus heterophylla reveals pocket+tuft type, and 2 species, Sorbus alnifolia and Prunus yedoensis does pocket type, and Viburnum odoratissimum var. awabuki does pouch type. Domatia number per leaf proves the highest figures, 23.4/leaf for Quercus dentata. Plant defense strategies using leaf lower-surface trichomes of Magnolia grandiflora reveals dense villous, those of Populus alba and Vitis vinifera reveals dense pilose, that of Elaeagnus umbellata does dense scaly hairs, that of Pueraria lobata does dense strigose. Plant defense strategies using extrafloral nectaries were adapted 23 tree species(34.3%). Observed examples are Prunus tomentosa, Ficus carica, Viburnum dilatatum and Carpinus laxiflora. Predatory mites were observed on the leaves of 40 tree species(59.7%), and mean values of predatory mites was highest values 23.4/leaf in Quercus dentata. Minute arthropods destroying the leaf of broadleaved trees. are such as Periphyllus californiensis, P. viridis, Diaspididae sp., gall mites, thrips, and total numbers observed were odered gall mites, Diaspididae sp., aphids and thrips. Natural enemies of these hervivores arthropods are such as predatory mites, Chilocorus rubidus, Coccinella septempunctata and the nymph, Aphidius ervi. These results indicate that defense strategies including protective mutualisms may be frequent in the temperate broadleave trees.

Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods (수산물을 첨가한 배추김치의 영양성분 분석)

  • Jang, Mi-Soon;Park, Hee-Yeon;Park, Jin-Il;Byun, Han-Seok;Kim, Yeon-Kye;Yoon, Ho-Dong
    • Food Science and Preservation
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    • v.18 no.4
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    • pp.535-545
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    • 2011
  • The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.

The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits (손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구)

  • Kim, Mi-Hyun;Kim, Hee Jung;Jang, Mi;Lim, Tae-Gyu;Hong, Hee-Do;Rhee, Young Kyoung;Kim, Kyung-Tack;Cho, Chang-Won
    • Food Science and Preservation
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    • v.23 no.5
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    • pp.711-717
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    • 2016
  • Opuntia humifusa fruits were investigated. The length of minor and major axis, and weight of O. ficus-indica and O. humifusa fruits were compared as the morphological features. The characteristics of components such as color, moisture, crude protein, ash, fat, dietary fiber, mineral, and amino acids were evaluated. The values of O. ficus-indica fruits were higher than those of O. humifusa fruits in each morphological feature such as minor axis, major axis, and weight. According to the Hunter color index results, O. humifusa fruits showed higher values of L (lightness) and b (yellowness), whereas O. ficus-indica fruits showed higher value of a (redness). The ${\Delta}E$ value between two samples was 19.80. The O. ficus-indica fruits had higher carbohydrate content and lower content of crude ash than those of O. humifusa fruits. Both samples showed very high dietary fiber contents, and the major minerals were K and Ca. Glutamic acid was the major amino acids in both samples. In free amino acids contents, O. ficus-indica had higher tyrosine and lower glutamic acid level than those of O. humifusa fruits. ${\gamma}$-aminobutyric acid was found in both samples, whereas taurine was found in O. ficus-indica fruits only. Taken together, the morphological features and chemical quality of O. ficus-indica and O. humifusa fruits showed difference although both of them were originated from the same genus.

Changes in quality characteristics of sliced garlic with different freezing conditions during storage (냉동조건에 따른 편마늘의 냉동저장 중 품질변화)

  • Kim, Seok-Young;Kim, Hee-Sun;Kim, Jin-Se;Han, Gwi-Jung
    • Food Science and Preservation
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    • v.24 no.6
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    • pp.746-757
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    • 2017
  • This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at $-20^{\circ}C$ (SAF20), $-40^{\circ}C$ (SAF40) and immersed-liquid freezing at $-40^{\circ}C$ (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at $-20^{\circ}C$ and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.