• 한국식품영양학회지
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• 제23권2호
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• 한국식품영양과학회지
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• 제36권7호
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• pp.932-937
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• 2007

양상추의 계절별(봄, 여름, 가을) 품질 차이 여부를 알아보기 위하여 일반성분, 색차, 클로로필, vitamin C 및 조직감을 측정하였으며 또한 양상추의 위해요소를 알아보기 위하여 48종의 잔류 농약을 측정하였다. 가식부 중량은 여름(953.40 g)>봄(912.27 g)>가을(895.28 g)에 수확한 양상추 순으로 나타났지만 당도는 봄에 수거한 시료가 가장 높게 측정되었다. 전체적인 색은 여름 양상추가 가장 밝은 색을 나타내었고, 다른 계절과 비교하여 가을 양상추는 노란 빛이 뚜렷하고 녹색 빛은 적은 것으로 나타났다. 무기질 함량은 가을에 수거된 시료에 가장 많이 함유되어 있었으며 또한 계절에 관계 없이 전체적으로는 칼륨 함량이 다른 무기성분에 비해 전체적으로 높게 측정되었다. 시료의 항산화능을 유추할 수 있는 chlorophyll과 vitamin C는 봄, 가을에 수거한 시료가 여름에 수거한 시료보다 높게 측정되어 전반적으로 여름에 수거한 양상추가 중량은 크지만 품질 면에서는 약간 떨어진 것으로 판단되어진다. 또한 계절별 양상추에서 검출되어진 잔류 농약은 chlorthalonil이었지만 그 양은 매우 미미하다고 판단되어진다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• 한국식품과학회지
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• 제34권6호
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• pp.1018-1022
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• 2002

일산화질소(NO) 처리가 저장 중 황도 복숭아의 생리적 및 품질특성에 미치는 영향을 조사하기 위하여, 과실을 수확하여 밀폐용기에 넣고 $10^{\circ}C$에서 $N_2$ 치환 후 4시간 동안 NO(0, 10, 100 ppm) 처리한 다음 MA(0.05 mm LDPE) 포장하여 15일간 저장실험을 실시하였다. NO 100 ppm 처리는 복숭아의 에틸렌 생성과 과육경도 손실을 억제시키는 효과가 확인되었으나 가용성 고형물, 적정산도 및 표면색도의 변화에는 영향을 미치지 않는 것으로 나타났다. NO처리와 병행한 $N_2$치환 처리는 과실의 호흡과 에틸렌 생성을 억제시키는데 기여하였으며, MA포장은 NO 전처리와 무관하게 과육경도와 표면녹색의 손실을 억제하는 효과가 있었으나 가용성 고형물과 적정산도의 감소를 초래하였다.

• 한국식생활문화학회지
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• 제36권5호
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• pp.512-521
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• 2021

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS⁺ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

• 인간식물환경학회지
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• 제22권6호
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• pp.575-582
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• 2019

Moss is used as an important material in indoor landscaping as well as outdoor landscaping. Moss is vivid green during growth and excellent in ornamental value. But when temperature drops, moss stops growth, turns brown or loses its ornamental value. In the present experiment, for the purpose of classifying native mosses according to the growth response to low temperature, the temperature of the plant growth chamber was set to 15℃/5℃ (16h/8h, day/night) and 5℃ (24h) for 8 weeks using nine native moss species. Thereafter, the temperature of the plant growth chamber was set to 20℃, and then the changes of moss block area and moss color were measured. The changes of moss block area and moss color were measured using a Photoshop program, after each moss block was photographed. As a result, Atrichum undulatum (Hedw.). Beauv., Etodon luridus (Griff.) A. Jaeger, Bachythecium plumosum (Hedw.) Schimp, Plagiomnium cuspidatum (Hedw.) T.J. Kop, and Hypnum plumaeforme Wilson showed a small decrease in moss block area at low temperature, and their recovery were the fastest at 20℃. These three species had higher green values at low temperature compared to other species, and the greenness increased rapidly at 20℃. On the other hand, Atrichum undulatum (Hedw.). Beauv., Marchantia polymorpha L., and Thuidium cymbifolium (Mitt.) A. Jaeger showed the smallest block area at low temperature and the lowest recovery even at 20℃. Their green values also decreased significantly at low temperature, and maintained low green value even at 20℃. These results showed that these three moss species are sensitive to low temperature. The remaining Myuroclada maximowiczii, Plagiomnium cuspidatum, and H. erectiusculum showed moderate responses to low temperature compared to other six species of mosses.

• Advances in nano research
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• 제15권5호
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• pp.467-484
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• 2023

Despite the significant features of fiber-reinforced cementitious composites (FRCCs), including better mechanical, fractural, and durability performance, their high content of cement has restricted their use in the construction industry. Although ground granulated blast furnace slag (GGBFS) is considered the main supplementary cementitious material, its slow pozzolanic reaction stands against its application. The addition of nano-sized mineral modifiers, including nano-silica (NS), is an alternative to address the drawbacks of using GGBFS. The main object of this empirical and numerical research is to examine the effect of NS on the strain-hardening behavior of cementitious composites; ten mixes were designed, and five levels of NS were considered. This study proposes a new method, using a four-point bending test to assess the use of nano-silica (NS) on the flexural behavior, first cracking strength, fracture energy, and micromechanical parameters including interfacial friction bond strength and maximum bridging stress. Digital image correlation (DIC) was used for monitoring the initiation and propagation of the cracks. In addition, to attain a deep comprehension of fiber/matrix interaction, scanning electron microscope (SEM) analysis was used. It was discovered that using nano-silica (NS) in cementitious materials results in an enhancement in the matrix toughness, which prevents multiple cracking and, therefore, strain-hardening. In addition, adding NS enhanced the interfacial transition zone between matrix and fiber, leading to a higher interfacial friction bond strength, which helps multiple cracking in the composite due to the hydrophobic nature of polypropylene (PP) fibers. The findings of this research provide insight into finding the optimum percent of NS in which both ductility and high tensile strength of the composites would be satisfied. As a concluding remark, a new criterion is proposed, showing that the optimum value of nano-silica is 2%. The findings and proposed method of this study can facilitate the design and utilization of green cementitious composites in structures.

• 한국식품저장유통학회지
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• 제30권6호
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• 한국작물학회지
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• 제56권4호
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• pp.385-393
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• 2011

본 시험은 논에서의 콩 재배 확대 및 기상여건상 상습적인 과습 장해에 대비하여 내습성 콩 품종의 조기육성 및 습해 경감기술 개발을 위한 기초자료를 제공하고자 수행하였던 바, 그 결과를 요약하면 다음과 같다. 1. 엽 질소농도는 2003년과 204년 모두 대조구에 비해 과습구가 유의적으로 감소하였는데, 그 감소정도는 장엽콩이 가장 컸고 풍산나물콩과 무한콩이 적었다. 이는 과습처리후 풍산나물콩과 무한콩의 뿌리와 근류의 회복력이 빨라 질소흡수가 상대적으로 많아졌기 때문인 것으로 판단됨. 2. 대조구 SPAD 값에 대한 과습구 SPAD 값의 백분율로 나타낸 잎의 녹색도는 $V_5$와 $R_2$ stage 과습처리 시 모두 과습처리 종료 21일 후에는 풍산나물콩과 무한콩의 녹색도가 66~74%로 회복력이 높았으나, 장엽콩, 명주나 물콩 및 Peking은 40% 이하로 회복되지 못했다. 3. 엽병의 ureide 함량은 2003년과 2004년 모두 처리시기에 상관없이 대조구에 비해 47~64% 정도 감소하였는데, 그 감소정도는 풍산나물콩과 무한콩이 적었고 장엽콩, 명주나물콩 및 Peking이 컸다. 이는 ureide 함량은 근류의 활성에 직접적인 영향을 받으므로 과습처리 후 근류의 회복력과 깊은 상관이 있는 것으로 사료됨. 4. ureide 함량과 SPAD 값과의 관계는 ureide 함량 3mmol/g 까지는 SPAD 값과 직선적인 관계가 있으나 ureide 함량 3 mmol/g 이상에서는 SPAD 값의 차이가 구분되지 않을 것으로 추정된다. 엽질소농도와 SPAD값 간에는 높은 정의 상관이 있었다. 5. 포장시험에서의 수량관련 형질 및 수량은 품종에 상관없이 $V_5$ stage보다는 $R_2$ stage의 과습처리에서 수량감소가 더 컸으며, 품종별로는 과습처리 시 풍산나물콩과 무한콩이 수량감소가 적어 습해에 강하였다. 6. 과습처리 시기와 수량관련 형질과 생리적 형질들과의 관계를 분석한 결과, $V_5$ stage 과습처리시에는 개체당 협수와 수량은 엽질소농도, SPAD값 및 엽병의 ureide함량과 정의 상관이 있었다. $R_2$ stage 과습처리 시 같은 경향을 보였으며 특히 SPAD 값은 수량과 고도로 유의한 상관을 보였다. 7. 결론적으로 습해처리 시 엽질소농도, 엽병의 ureide 및 엽색도의 변화는 내습성 콩 품종을 선발하는데 객관적인 지표가 될 수 있는 것으로 판단됨.

• 한국기후변화학회지
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• 제2권4호
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• pp.237-251
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• 2011

이 연구에서는 한반도에서 나타난 기후변화 추세를 요약하고 그 원인을 평가하였다. 인간 활동에 기인한 기후 변화는 한반도 지역에 상대적으로 빠른 변화를 유도하였다. 지난 10년간 한반도 지역의 이산화탄소 농도는 전 지구 평균보다 빠르게 상승했으며, 평균기온 역시 지구평균 기온보다 크게 증가하였다. 또한, 혹한기온 발생은 감소하고, 혹서기온 발생은 증가하여 평균 기온의 상승을 유도하였고, 지표면 녹지화(greenness) 역시 상대적으로 빠르게 진행되었다. 한편, 한반도의 1990년 이후의 여름철 평균 강수는 그 이전에 비해 15 % 정도 증가하였다. 이는 8월 강수량의 증가에 기인한 것이며, 장마 기간 동안의 평균 강수량은 오히려 약 5 % 감소하였다. 집중호우의 경우 1970년대 후반을 기점으로 증가하는 양상을 보이고 있으며, 남부지역을 중심으로 강수가 없던 날의 지속일수 역시 다소 증가하여, 강수의 지속성은 약해지고 집중성이 점차 증가하고 있는 것으로 파악되었다. 또한, 강한 태풍의 발생 빈도가 다소 증가하고 있으며, 최근 10년 동안에는 한반도 남동쪽으로 상륙하는 태풍의 수가 증가 추세를 보이고 있다. 한편, 도시화 효과에 의한 기온 증가는 1950년대 이후 뚜렷한 증가 추세를 보이고 있는데, 한반도 평균기온 증가의 약 28%가 도시화 효과에 의한 것이라 할 수 있다. 엘니뇨 해의 한반도 겨울철 평균 기온은 대체로 평년보다 높았으며, 여름철 평균 기온은 평년보다 낮았다. 여름철 강수의 경우 엘니뇨 해에 증가하는 경향이 뚜렷하게 나타났다. 최근 들어 발생 빈도가 증가하기 시작한 중태평양 엘니뇨의 발달시기에는 한반도에 온난한 여름 가을을 유도하는 것으로 보고되었다. 기후변화 탐지와 원인규명은 미래 기후변화 전망의 신뢰성을 높이는데 필수적인 요건으로, 앞으로 보다 포괄적인 연구가 요구된다.