• 한국산학기술학회논문지
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• 제22권6호
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• pp.155-166
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• 2021

본 연구는 국산 품종의 경제적 파급효과를 분석하기 위한 목적으로 수행되었다. 분석모형은 산업연관분석의 공급견인모형을 활용하였으며, 연구의 범위는 농촌진흥기관 개발 품종으로 한정하였다. 경제적 파급효과는 생산유발효과와 취업유발효과로 구분하여 분석하였다. 먼저, 생산유발효과는 벼 품종인 신동진이 495,993억원으로 가장 크게 나타났으며, 딸기 품종인 설향은 329,369억원으로 두 번째로 컸다. 반면 화훼류 품종인 백마는 877억원으로 적었으나, 화훼류가 재배면적이 적은 부분과 화훼품종 대부분이 해외 품종에 의존하고 있는 상황을 고려하면 매우 큰 수치이다. 둘째, 취업유발효과는 생산유발효과와 비슷한 순서로 나타났다. 신동진이 756,682명으로 가장 컸으며, 설향은 701,403명이었다. 백마는 1,582명으로 분석되었다. 본 연구의 결과는 농촌진흥기관 개발품종의 경제적 파급효과를 정량적으로 분석하고, 그 가치를 통해 국가기관에서 수행되는 품종개발의 당위성을 확보했다는데 큰 의의가 있다.

• 한국응용곤충학회지
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• 제12권3호
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• pp.121-124
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• 1973

새로운 수도품종통일에 발생하는 갈색엽고병 유사증상을 발견하여 그 병반에서 병원균을 분리하여 그 형태를 조사하였으며 분생포자, 병반상에 형성하는 자남, 자남포자의 기재를 타연구자를의 문헌과 비교한 결과, 이는 일본에서도 보고된 바 있는 갈색엽고병임이 확인되었으며 병원균이 Fusarium nivale로 동정되었다. 또한 포장조건하에서는 본병은 다질소구에서 그 발생이 현저히 많았음을 관찰하였고, 본균의 생육적온은 $24^{\circ}C$였다.

• 한국식생활문화학회지
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• 제14권2호
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Journal of Microbiology and Biotechnology
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• 제20권4호
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• pp.718-726
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• 2010

A selected fungal strain, for production of the raw-starchdigesting enzyme by solid-state fermentation, was improved by two repeated sequential exposures to ${\gamma}$-irradiation of $Co^{60}$, ultraviolet, and four repeated treatments with Nmethyl-N'-nitrosoguanidine. The mutant strain Aspergillus sp. XN15 was chosen after a rigorous screening process, with its production of the raw-starch-digesting enzyme being twice that of usual wild varieties cultured under preoptimized conditions and in an unsupplemented medium. After 17 successive subculturings, the enzyme production of the mutant was stable. Optimal conditions for the production of the enzyme by solid-state fermentation, using wheat bran as the substrate, were accomplished for the mutant Aspergillus sp. XN15. With the optimal fermentation conditions, and a solid medium supplemented with nitrogen sources of 1% urea and 1% $NH_4NO_3$, 2.5 mM $CoSO_4$, 0.05% (v/w) Tween 80, and 1% glucose, the mutant Aspergillus sp. XN15 produced the raw-starch-digesting enzyme in quantities 19.4 times greater than a typical wild variety. Finally, XN15, through simultaneous saccharification and fermentation of a raw rice corn starch slurry, produced a high level of ethanol with $Y_{p/s}$ of 0.47 g/g.

• 한국식생활문화학회지
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• 제15권4호
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1380-1390
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• 1999

To assess the food intake and diet quality of preschool children in Pusan, dietary survey was conducted with 176 subjects using 24hr recall method. Diet quality was assessed by food group pattern, dietary diversity score(DDS), dietary variety score(DVS), and dietary frequency score(DFS). The total number of food items consumed was 307. The foods consumed most frequently were rice, Korean cabbage kimchi, milk and green onion. When investigating the consumption pattern of major six food groups, 38.1% of subjects consumed all six groups. Food group was missed in order of fruit(41.5%), sweet(19.9%), dairy(16.5), vegetable(4.5%) and meat(1.7%). The mean values of DDS, DVS, and DFS were 5.16, 13.82, and 16.07 re spectively. Persons who had higher DDSs also had higher DVSs(p<0.001). DDS, DVS and DFS correlated positively with NAR(nutrient adequacy ratio) and MAR(mean adequacy ratio) significantly. Associations between the NAR of most nutrients and MAR with DVS and DFS were higher than those between the NAR of most nutrients and MAR with DDS. People with DDS of above 6 or DVS of above 16 or DFS of above 21 met two thirds of recommended dietary allowance for nutrients. Based on the result of the food group intake, the food intake of subjects was not adequate, especially the fruit and dairy groups. When assessing the dietary quality of subjects using DDS, DVS and DFS, many people appeared not to have a desirable food intake.

• 한국포장학회지
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• 제20권1호
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• pp.7-15
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• 2014

Agar-based composite films were prepared with variety of food processing and agricultural processing waste materials in order to screen natural lingo-cellulosic resources for the value-added utilization of the under-utilized materials. The effect of these waste materials (10 wt% based on agar) on mechanical properties, moisture content (MC), water vapor permeability (WVP), water absorption behavior of biocomposite films were investigated. Biocomposite films prepared with various fibers resulted in significant increase or decrease in color and percent transmittance. The MC, WVP, and surface hydrophobicity of biocomposite films increased significantly by incorporation of fibers, while the water uptake ratio and solubility of the film decreased. SEM images of biocomposite film showed better adhesion between the fiber and agar polymer. Among the tested cellulosic waste materials, rice wine waste, onion and garlic fibers were promising for the value-added utilization as a reinforcing material for the preparation of biocomposite food packaging films.

• 한국자원식물학회지
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• 제10권2호
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• pp.128-134
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• 1997

This study was conducted to test on the resistance of varieties bred by crossing with Asominori to bacterial leaf blight. Nakdongbyeo and Dongjinbyeo which were susceptible to HB 9011, 8 resistant varieties including Ilmibyeo derived from Asominori and Asominori, Hwangok, 13 varieties including Chukoku 45 which were resistance to HB 9011, HB 9022 and HB 9033 were used to screen their res ponce depending on the various screening methods such as the true resistance, the secondary infection resistance and the disease common field test methods, and the results are as follows: Among 13 varieties tested, 11 varieties including llmibyeo showed tme resistance to HB 9011. Less than 1.0cm of disease lesion were developed on these varieties. Disease lesion was not developed on most of the Asominori lines including Daechongbyeo against IIB9011 and 1lmibyeo was also resistance to HB 9011, on this variety disease lesion area rate was 1.2%, and 7 varieties including Hwajinbyeo showed field resistance to HB 9022. Disease lesion area rate were 19.6% on Nakdongbyeo. 15.6% on Dongjinbyeo, from 3.0% to 2.4% on Asominori lines, and 0.5% on the Asominori when screened at disease common area. Disease was not developed on Keumnambyeo. Significant correlation coefficiences were found between the results from the test methods of the true resistance, the field resistance ancl the field resistance at disease common field tests on Asominori lines, but in some cases, even the varieties on which disease lesions developed, showed field resistance to HB 9022 and HB 9033.

• 한국식생활문화학회지
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• 제10권3호
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

• 한국식생활문화학회지
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• 제9권4호
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.