• 한국식품과학회지
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• 제16권2호
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• pp.179-181
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• 1984

잣기름을 TLC에 의하여 트리 - 글리세리드를 분리하고, HPLC에 의하여 PN별(別)로 트리 - 글러세리드를 분획(分劃)하여 분취(分取)하였다. 분취(分取)한 각획분(各劃分)을 GLC 에 의하여 아실탄소수별(炭素數別)로 재분획(再分劃)하는 한편, 각획분(各劃分)의 지방산조성(脂肪酸組成)을 분석(分析)하였다. 주요(主要) 트리 - 글리세리드를 들면 다음과 같다. $(C_{18:2},\;C_{18:2},\;C_{18:3},\;34.9%)$, $(C_{18:1},\;C_{18:2},\;C_{18:3}\;;\;10.8%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;9.9%)$, $(C_{18:1},\;C_{18:1},\;C_{18:1}\;;\;6.5%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;6.3%)$, $(C_{18:1},\;C_{18:1},\;C_{18:3}\;;\;4.8%)$, $(C_{16:0},\;C_{18:2},\;C_{18:3}\;;\;3.3%)$, $(C_{18:0},\;C_{18:1},\;C_{18:2}\;;\;2.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:2}\;;\;2.6%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;2.2%)$, $(C_{16:0},\;C_{18:1},\;C_{18:3}\;;\;1.9%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;1.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:1}\;;\;1.7%)$, $(C_{18:1},\;C_{18:3},\;C_{18:3}\;;\;1.5%)$.

• 농촌지도와개발
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• 제18권4호
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• pp.1051-1083
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• 2011

One of the significant element of industrialization is the marketing mixed by advertisement. This paper concerns itself with two key methodological issues that have arisen during the marketing communication research. First, it examines BTL media, appeal type and executive type for interpersonal communication. The second part of the paper argues that story have an effect on making relationship between a consumer and a producer as storytelling producer's history, story of experiences of user, episode and so on. In this paper we developed contents of advertising for pine nut in Hong Cheon using the storytelling marketing communication strategy.

• KSBB Journal
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• 제5권4호
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• pp.341-345
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• 1990

잣기름과 호도기름의 트리글리세리드 조성을 규명하기 위하여 HPLC의 Tri-analysis column을 사용 분석한 결과는 다음과 같다. 1. 잣기름중 트리글리세리드 조성은 총 14종이 함유되었으며 탄소수별로 확인된 종류가 10종이고, 미확인수는 4종이고, 그 포함 순서는 $C_{52}=31.55%,\;C_{44}=20.72%,\;C_{54}=17.52%,\;C_{34}=15.24%,\;C_{56}=12.50%$의 순으로 조성되어 있다. 2. 호도기름중 트리글리세리드 조성은 총 12종이 함유되어 있으며 탄소수별로 확인된 종류가 10종이고, 미확인된 종류는 2종이고, 그 포함 순서는 $C_{44}=38.66%,\;C_{52}=29.47%,\;C_{54}=16.53%,\;C_{34}=11.12%,\;C_{50}=1.51%$ 순으로 조성되어 있다.

• Nutrition Research and Practice
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• 제10권5호
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• pp.477-486
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• 2016

BACKGROUND/OBJECTIVES: Consumption of pine nut oil (PNO) was shown to reduce weight gain and attenuate hepatic steatosis in mice fed a high-fat diet (HFD). The aim of this study was to examine the effects of PNO on both intestinal and hepatic lipid metabolism in mice fed control or HFD. MATERIALS/METHODS: Five-week-old C57BL/6 mice were fed control diets containing 10% energy fat from either Soybean Oil (SBO) or PNO, or HFD containing 15% energy fat from lard and 30% energy fat from SBO or PNO for 12 weeks. Expression of genes related to intestinal fatty acid (FA) uptake and channeling (Cd36, Fatp4, Acsl5, Acbp), intestinal chylomicron synthesis (Mtp, ApoB48, ApoA4), hepatic lipid uptake and channeling (Lrp1, Fatp5, Acsl1, Acbp), hepatic triacylglycerol (TAG) lipolysis and FA oxidation (Atgl, Cpt1a, Acadl, Ehhadh, Acaa1), as well as very low-density lipoprotein (VLDL) assembly (ApoB100) were determined by real-time PCR. RESULTS: In intestine, significantly lower Cd36 mRNA expression (P<0.05) and a tendency of lower ApoA4 mRNA levels (P = 0.07) was observed in PNO-fed mice, indicating that PNO consumption may decrease intestinal FA uptake and chylomicron assembly. PNO consumption tended to result in higher hepatic mRNA levels of Atgl (P = 0.08) and Cpt1a (P = 0.05). Significantly higher hepatic mRNA levels of Acadl and ApoB100 were detected in mice fed PNO diet (P<0.05). These results suggest that PNO could increase hepatic TAG metabolism; mitochondrial fatty acid oxidation and VLDL assembly. CONCLUSIONS: PNO replacement in the diet might function in prevention of excessive lipid uptake by intestine and improve hepatic lipid metabolism in both control diet and HFD fed mice.

• Nutrition Research and Practice
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• 제7권5호
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• pp.352-358
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• 2013

Korean pine nut oil (PNO) has been reported to have favorable effects on lipid metabolism and appetite control. We investigated whether PNO consumption could influence weight gain, and whether the PNO-induced effect would result in an improvement of immune function in high-fat diet (HFD)-induced obese mice. C57BL/6 mice were fed control diets with 10% energy fat from either PNO or soybean oil (SBO), or HFDs with 45% energy fat from 10% PNO or SBO and 35% lard, 20% PNO or SBO and 25% lard, or 30% PNO or SBO and 15% lard for 12 weeks. The proliferative responses of splenocytes upon stimulation with concanavalin A (Con A) or lipopolysaccharide (LPS), Con A-stimulated production of interleukin (IL)-2 and interferon (IFN)-${\gamma}$, and LPS-stimulated production of IL-6, IL-$1{\beta}$, and prostaglandin $E_2$ ($PGE_2$) by splenocytes were determined. Consumption of HFDs containing PNO resulted in significantly less weight gain (17% less, P < 0.001), and lower weight gain was mainly due to less white adipose tissue (18% less, P = 0.001). The reduction in weight gain did not result in the overall enhancement in splenocyte proliferation. Overall, PNO consumption resulted in a higher production of IL-$1{\beta}$ (P = 0.04). Replacement of SBO with PNO had no effect on the production of IL-2, IFN-${\gamma}$, IL-6, or $PGE_2$ in mice fed with either the control diets or HFDs. In conclusion, consumption of PNO reduced weight gain in mice fed with HFD, but this effect did not result in the overall improvement in immune responses.

• 한국의상디자인학회지
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• 제23권4호
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• pp.105-116
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• 2021

Pillows are tools that humans have used for a long time to sleep or lie down and rest. It is bedding, and the oldest literature dealing with it is Volume 29 of 'GoryeoDogyeong', which describes embroidered pillows. The oldest relic is the queen's pillow (National Treasure No. 164) excavated from the tomb of King Muryeong, and is in the Gongju National Museum. This study attempts to investigate and reproduce the materials used in traditional pillows Yukgol pillows and pine nut pillows designs are based on literature and artifacts from the Joseon period to modern times. Regarding the research method, after reviewing literature and the relics of traditional pillows, the process of reproducing the traditional Yukgol pillow and the pine nut pillow production method were explained step by step. This study found the plain attitudes in the lives of people who used materials that could be easily gained from their daily lives in rural communities oriented to rice farming never recklessly threw out any piece of cloth or cotton and use it for pillow stuffing or pillow ends. Also, the sophisticated sense of aesthetics that you can see from the pine nut pillows, whose ends were made of remnants from making clothing are exquisitely similar to what was shown in patchwork previously. The biggest meaning of restoring traditional pillows was looking into traditional culture, particularly the ordinary people's living culture. It was very difficult because the researcher had to find materials that were difficult to obtain in this age, the making process was complex, and it took much time; however, it is significant in that the restoration of traditional pillows allows for the succession of tradition.

• Journal of the Korean Wood Science and Technology
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• 제42권1호
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• pp.58-67
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• 2014

울진산 금강송의 재질특성 조사의 일환으로 기계적 성질을 조사하였다. 종압축강도는 $36.2N/mm^2$로 국산 소나무재와 잣나무재보다 다소 낮은 값을 나타내었다. 수로부터의 거리에 따른 종압축강도는 수에서 60 mm 떨어진 지점에서 최대값을 나타내었다. 휨강도는 $76.5N/mm^2$로 나타났으며, 국산 소나무재와 잣나무재보다 다소 높은 값을 나타내었다. 그리고 수로부터 60 mm 떨어진 지점에서 최대값을 나타내었다. 전단강도는 높은 비중을 나타내었던 수 부근에서 $10.4N/mm^2$로 최대값을 나타내었으며, 80 mm 지점에서 $9.1N/mm^2$로 최소값을 나타내었다. 표면경도는 횡단면이 $43.7N/mm^2$, 방사단면이 $12.0N/mm^2$, 접선단면이 $13.7N/mm^2$으로 나타났다. 이러한 결과는 비슷한 비중을 나타낸 소나무의 표면경도 값과 유사하다. 금강송의 기계적 성질은 비슷한 비중을 가지는 소나무과 수종인 소나무 및 잣나무와 비슷하였다. 그리고 금강송의 기계적 성질은 평균연륜폭보다 비중에 의해 더욱 큰 영향을 받는다는 것을 확인할 수 있었다.

• 한국식품영양학회지
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• 제24권4호
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• 한국식품과학회지
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• 제50권4호
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• pp.357-361
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• 2018

본 연구에서는 견과류로부터 식품 분석에 사용될 DNA를 4가지 방법으로 추출하고 그 효율을 비교하였다. 동일한 양의 시료를 사용하여 추출된 DNA의 양은 CTAB법이 가장 우수한 것으로 확인되었지만, 추출 시간이 수배이상 오래 걸리고 유기용매를 사용한다는 한계점이 있다. 다른 방법들과 DNA 추출 양의 차이가 큰 잣, 캐슈너트, 피스타치오 너트, 땅콩의 시료는 CTAB법이 가장 효율적인 방법으로 판단되며, 호두, 헤이즐넛, 아몬드의 시료는 변형 CTAB법과 실리카 막법이 CTAB법을 대체할 수 있을 것으로 판단된다. 추출된 DNA를 식물 내재유전자 및 각 견과류에 특이적인 유전자를 사용하여 PCR을 진행하였으며, 모든 추출 방법에서 DNA가 정상적으로 증폭되는 것을 확인하였다.

• 한국식품과학회지
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• 제34권2호
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• pp.225-231
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• 2002

잣죽의 제조조건이 죽의 이화학적 특성에 대한 영향을 조사하였다. 잣죽의 제조조건인 주입액의 양, 잣 첨가량 및 호화를 위한 가열조리시간을 요인변수로 중심합성계획법에 의하여 실험을 설계하고 이화학적 특성을 반응변수로 하여 그 조사 결과에 대하여 반응표면분석을 진행하였다. 주입액의 양, 잣 첨가량과 가열조리시간이 죽의 점도, 퍼짐성, 고형분 함량에 대한 영향은 5%와 1% 수준에서 유의성이 인정되어 제조조건이 모두 점도, 퍼짐성 그리고 고형분 함량에 큰 영향을 미치는 것으로 나타났다. pH에 대한 모델식과 세가지 제조조건은 설정된 범위내에서 그 유의성이 인정되지 않아 잣죽의 제조에 있어서 제조조건의 변화는 죽의 pH에 큰 영향을 주지 않았다. 색도에 대한 영향은 주입액의 양과 잣 첨가량이 조리시간보다 더 큰 영향을 주었고 L값은 76-80사이, a값은 마이너스 수치, b값은 2-7사이에서 변화하여 죽의 색이 아주 옅은 황색임을 알 수 있었다. 총당과 amylose 함량에 대한 영향이 가장 큰 것은 주입액의 양이었고 잣 첨가량과 가열조리시간의 영향은 그다지 크지 않았다. 이들 이화학적 특성중 고형분 함량은 점도, 총당, amylose 함량 그리고 색도와 높은 상관을 나타내었고 또 주입액의 양이 고형분 함량에 가장 큰 영향을 미치는 것으로 나타나 잣죽의 제조에 있어서 주입액의 양은 가장 주요한 조건이라고 생각된다.