• 한국식생활문화학회지
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• 제11권1호
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• pp.23-35
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• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• 한국토양비료학회지
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• 제30권4호
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• pp.377-383
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• 1997

제약폐기은행잎의 유기물자원화 및 식물생장억제제 개발을 위한 기초자료로 활용코자 은행잎 제약폐기물중에 함유된 식물생육 억제물질을 분리 동정하고 이들물질을 처리하여 무와 벼의 발아 및 초기생육을 검토한 결과는 다음과 같다. 1) 폐기은행잎 조추출물 10% 용액은 무 종자 발아율을 저하시키고 유묘의 생육을 억제하였으나, 1% 농도에서는 뿌리 길이가 약간 짧아졌고, 0.1% 농도는 무처리와 비슷하였다. 벼 발아율은 조추출물 10% 농도에서 31%이상 억제되었다. 2) 지베렐린 $A_3(3.3{\times}10^{-6}M)$와 조추출액(10%)을 벼 유묘와 함께 처리하면 지베렐린 $A_3(3.3{\times}10^{-6}M)$ 단독처리보다 제2엽초장이 짧았다. 3) 조추출액의 산도를 달리한 3종의 액액분리물은 (EtOAc $(pH9)A_1$, EtOAc $(pH3)A_2$, BuOH $A_3$) 모두 1% 농도에서 무 종자의 발아를 완전히 억제하였다. 4) 조추출액을 액액분리, column chromatography, HPLC에 의한 분리정제를 통하여 활성성분을 분리하고, GC/MS, NMR 분석 결과 phenol류인 catechol로 판명되었으며, 폐기은행잎 29kg으로부터 분리한 catechol량은 0.76g이었다.

• 식물병연구
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• 제15권2호
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• pp.63-67
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• 2009

벼 줄무의잎마름병은 Tenuivirus 그룹에 속하며, 애멸구가 매개하는 바이러스병으로 우리나라에서는 2001년, 2007년 대발생한 보고가 있다. 벼 줄무의잎마름병의 중간기주조사를 위하여 2008년 3월부터 9월까지 전국 13지역 26지점의 논 주위 발생 잡초 15과 50종을 채집하였다. 보리, 뚝새풀, 들묵새, 잠자리피, 돌피, 바랭이에서 벼 줄무의잎마름병의 이병을 확인하였다. 들묵새는 가을에 발아하여 봄에 고사하는 겨울나기 외래잡초로 현재 녹비 및 피복작물로 많이 사용되고 있다. 들묵새의 지역별 이병률조사를 위하여 2008년 6월 부안군 계화면 시료 111주, 서천군 마서면 시료 50주를 ELISA한 결과 부안군은 32주가 감염이 확인되어 28.8%의 이병률을, 서천군은 8주가 감염이 확인되어 16.0%의 이병률을 확인할 수 있었다. 현재까지 들묵새의 벼 줄무의잎마름병의 감염에 관련된 보고가 없었으며, 이 논문에서 벼 줄무의잎마름병의 중간기주로 들묵새를 최초 보고한다.

• 한국식품과학회지
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• 제47권4호
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• pp.468-473
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• 2015

본 연구에서는 양조간장을 사용하여 음식에 첨가되는 소금의 사용량을 줄이기 위한 가능성을 알아보기 위해 소금과 양조간장을 사용한 콩나물국과 닭죽의 전반적인 맛과 짠맛의 차이를 비교하고 나트륨 분석을 통해 정량적인 나트륨 감소량에 대해 살펴보았다. 예비조사를 통해 가장 선호하는 농도의 소금과 양조간장을 사용한 콩나물국 나트륨 함량은 각각 $1.59{\pm}0.05g/L$와 $0.97{\pm}0.02g/L$였으며, 이점비교분석에 의한 관능평가 결과에 의하면 간장보다는 소금을 사용하였을 때 전반적인 맛이 더 높은 것으로 나타났다. 짠맛의 강도 차이에서는 대부분 간장을 사용하였을 경우가 짠맛을 강하게 느끼는 것으로 나타났으나 유의적 차이는 없었다. 닭죽의 경우에 있어서는 간장을 사용한 실험구들이 대부분 좋은 맛을 보였으며, 짠맛도 더 강하게 느끼는 것으로 나타났다. 전반적인 맛과 짠맛의 차이 평가에 있어서 유의적인 차이가 없는 대조구와 실험구의 나트륨 함량을 비교해 보았을 때 콩나물국의 경우에는 22.0%, 닭죽의 경우에는 69.3%를 낮출 수 있었다. 이러한 결과로 소금대신 간장을 사용하여 음식을 만들 경우 나트륨의 섭취를 줄일 수 있을 것으로 보이며, 간장을 사용하였을 때 짠맛이 향상되는 것은 간장 내에 들어 있는 감칠 맛 성분과 간장 내에 짠맛을 향상시킬 수 있는 물질이 존재할 수 있는 것으로 판단되어 향후 이에 대한 추가적인 연구가 필요할 것으로 보인다.

• 한국작물학회지
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• 제64권2호
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• pp.89-101
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• 2019

The variation of content of 12 soybean seed isoflavone components was determined in the aglycone, glucoside, malonylglucoside and acetylglucoside groups of 44 Korean soybean cultivars grown in 2016 as well as in 2017. The total isoflavone content of the 44 cultivars averaged at $2935.4{\mu}g/g$ and was in the range of 950.6 to $5226.3{\mu}g/g$ for two years. Malonylglucoside group averaged at $2437.2{\mu}g/g$ with the highest proportion of isoflavone composition (83.0%). Significant differences were observed between cultivars, years and their interactions for both the total isoflavone and each composition group contents (P < 0.0001); however, no year-wise differences were observed for daidzein and genistin. The broad-sense heritability ($h^2$) within the set of 44 Korean soybean cultivars was as high as 0.93 for the total isoflavone content and was in the range of 0.8-0.92 for each composition group of isoflavone except for acetylglucoside. The total isoflavone content in cultivar group for soy-sprout was higher ($3850.4{\mu}g/g$) than that for the other cultivar groups of soy-paste and tofu ($3082.8{\mu}g/g$), black or green soybean cooked with rice ($2345.8{\mu}g/g$), and early maturity group ($1298.6{\mu}g/g$). The total isoflavone content of 'Sowonkong', a soybean cultivar for soy-sprout, was the highest ($5226.3{\mu}g/g$). In the cultivar group for soy-paste and tofu, the average isoflavone contents of 'Daepung', 'Daepung2ho', 'Saegeum', 'Uram', and 'Jinpung' were higher than $4000{\mu}g/g$. With the exception of small seeded cultivars with low isoflavone contents such as 'Sohwang' and 'Socheongja', the seed size and total isoflavone content were significantly negatively correlated in 2016 and 2017, respectively ($r=-0.47^{**}$ and $-0.49^{**}$). The number of days of growth from flowering to maturity did not affect the variations observed in isoflavone content.

• Journal of Nutrition and Health
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• 제7권1호
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• pp.37-43
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• 1974

Ascorbic acid수용액에 조미료 및 향신료를 단독독 또는 배합 첨가(添加)하였을 때의 ascorbic acid의 함량(含量)을 2,4 Dnitrophenylhydrazine method에 의하여 정량(定量)하였다. 조미료 및 향신료를 단독으로 ascorbic acid 수용액에 첨가(添加)하였을 때의 total ascorbic acid의 잔재율(殘存率)은 식초, 설탕, 소금, 미원, 파, 마늘, 깨, 엿, 간장, 고추, 고추장, 후추, 생강, 계피등이 ascorbic acid단독만의 수용액보다 높은치(値)를 나타냈으며 실백, 참기름, 된장의 첨가(添加)는 적은치(値)를 나타냈다. 또한 ascorbic acid의 자동산화율(自動酸化率)은 회향, 계피, 생강, 후추, 된장, 실백, 카레등이 가장 높은치(値)를 나타냈으며 마늘, 참기름, 미원, 설탕, 꿀, 소금, 새우젓, 고추장, 간장등이 대체적으로 얕은치(値)를 나타냈다. 또한 배합(配合)조미료에 있어서는 모두 ascorbic acid의 함량(含量)은 높은치(値)를 나타냈으며 콩나물, 무나물, 무침등 가장 빈용되는 조미료 배합(配合)인 No. 8,9,10이 높은 치(値)를 나타냈으며 겨자채의 조미료배합이 제일 적은치(値)를 나타냈다.

• Journal of Nutrition and Health
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• 제31권5호
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• pp.949-956
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• 1998

Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22$\mu\textrm{g}$/g), soybean sprout(5.13$\mu\textrm{g}$/g), perilla lean3.03$\mu\textrm{g}$/g), Chinese cabbage(2.25$\mu\textrm{g}$/g), carrot(2.16$\mu\textrm{g}$/g), and squash(1.33$\mu\textrm{g}$/g) con-rained higher amounts of salicylate as compared to other vegetables. Among fruits, oranges(5.13$\mu\textrm{g}$/g), grapefruits(2.90$\mu\textrm{g}$/g), and plums(1.65$\mu\textrm{g}$/g) contained the most. In animal foods, almost no salicylate was found except in chocolate milk(0.32$\mu\textrm{g}$/g). It was also found in black pepper(8.2$\mu\textrm{g}$/g), coffee(can)(5.00$\mu\textrm{g}$/g), mustard(4.16$\mu\textrm{g}$/g), curry powder(3.24$\mu\textrm{g}$/g), kochujang(2.37$\mu\textrm{g}$/g), cream powder(1.19$\mu\textrm{g}$/g), brown rice(1.04$\mu\textrm{g}$/g) and sesame oil(1.00$\mu\textrm{g}$/g). All information found in this study can be used as nutritional education materials in potentially allergic people for a prudent diet plan and can also provide proper dietary guidelines for these allergic patients. (Korean J Nutrition 31(5) 949-956, 1998)

• 한국식품영양과학회지
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• 제30권1호
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• pp.152-158
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• 2001

In this study, we determined major foods and food groups which contributed to the intake of folate in korean child-bearing women. Folate content of the major foods was also analyzed. A total of 91 healthy women with childbearing potential participated. They were divided into one of three groups by age; A (15∼24 yrs), B(25∼34 yrs) and C (35∼49 yrs). Food consumption data of the subjects were obtained by the 24-hr recall method. The rate of contribution of each food to the total intake of dietary folate was determined. Seventy major foods for folate were selected from the 178 foods they consumed. Two sets of the 70 foods were collected from different markets. After extracting folates from the foods by heating with a HEPES-CHES buffer, the samples were treated with α-amylase, protease and folate intakes was Korean cabbage kimchi followed by laver, soybean sprout, rice, yolmu kimchi, eggs, lettuce, perilla leaves, sea mustard and radish root. Food items that contributed to folate intake were slightly different among the age groups. Although the folate content of Korean cabbage kimchi was 51.6 ㎍/100g, but due to the high amount of intake, it was ranked the first major food prviding folate. High folate foods containing over 100㎍/100g were laver, corn flakes, spinach, mungbean, sesame, quail's eggs, small radish kimchi, kidney beans, leeks and peanuts. However, based on the serving size, spinach, corn flakes, leeks, sweet potato, pepper leaves, quail's eggs, crown daisy, small radish kimchi and perilla leaves contributed above 50㎍ of folate per serving size.

• Journal of Microbiology and Biotechnology
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• 제15권1호
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• pp.22-28
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• 2005

Gibberellins (GAs) play important roles in plant growth and development. Fifty-four fungi were isolated from the roots of 4 kinds of Sesamum indicum plants, and the production of GAs was spectrophotometrically examined. The number of GA-producing fungi was two strains from S. indicum, four strains from Gold S. indicum, and five strains from Brown S. indicum. Eleven fungi with GAs-producing activity were incubated for seven days in 40 ml of Czapek's liquid medium at $25^{\circ}C$ and 120 rpm, and the amount of each GA in the medium was measured by gas chromatographymass spectrometery (GC-MS). Penicillium commune KNU5379 produced more $GA_3$, $GA_4$, and $GA_7$ than Gibberella fujikuroi, Fusarium proliferatum, and Neurospora crassa which are known as GAs-producing fungi. GAs-producing activity of the P. commune KNU5379 was shown to produce 71.69 ng of $GA_1$, 252.42 ng of $GA_3$, 612.00 ng of $GA_4$, 259.00 ng of $GA_7$, and 202.69 ng of $GA_9$ in 25 ml of liquid medium. Bioassay of culture fluid of GA-producing fungi was also performed on rice sprout.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.85-91
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• 2004

Dietary intakes and sources of vitamin B$_{6}$ in 72 healthy Korean elderly subjects (29 men,43 women, $\geq$57 years of age) living in the Seoul area were estimated using a modified Korean vitamin B$_{6}$ database. The dietary vitamin B$_{6}$ intake and food sources were estimated by the three day recall method with the help of a trained interviewer. Food portion sizes were estimated using standard household measures and published average portion sizes. The average daily vitamin B$_{6}$ intake was 2.06$\pm$0.46 mg/d in elderly men, and 1.94$\pm$ 0.47 mg/d in elderly women. Less than 5% of elderly men and 15% of elderly women consumed less than the Korean Recommended Dietary Allowance (RDA) of vitamin B$_{6}$. The average ratios of vitamin Be intake to daily protein intake were 0.03 $\pm$ 0.01 mg/g in both elderly men and women. The intake of vitamin B$_{6}$ was significantly (p <0.01 ∼ p<0.001) and positively correlated to intakes of all other nutrients in elderly women, but was not significantly correlated to intakes of several nutrients in elderly men. Foods from animal and plant sources provided 24% and 76%, respectively, of the total vitamin B$_{6}$. Major dietary sources of vitamin B$_{6}$ in Korean elderly were rice, soybean sprout, kimchi, pork, beef, potatoes, garlic, onion, anchovy and kochujang. The major sources accounted for most of the vitamin B$_{6}$ intake with the top 20 foods providing nearly 75∼76% of the total vitamin B$_{6}$ in Korean elderly./ in Korean elderly.