• Journal of Nutrition and Health
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• 제30권10호
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• 한국산림과학회지
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• 제104권1호
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• pp.35-42
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• 2015

본 연구는 아파트 단지 내 식재된 조경수목의 생존율, 형태별 및 지반별 생장률을 객관적으로 조사 및 분석함으로서 아파트 단지의 조경식재 개선을 위한 기초자료 제공에 목적이 있다. 연구결과를 하면 다음과 같다. 수목생존율에 있어 상록교목의 경우 소나무가 가장 생존율이 높았으며, 구상나무가 가장 낮았다. 낙엽교목의 경우 감나무, 느티나무, 매실나무, 배롱나무, 은행나무가 높은 생존율을 보였으며, 생존율이 낮은 수종은 마가목, 모과나무 등으로 나타났다. 형태별 수목생장의 경우 상록교목 중 스트로브잣나무가 가장 높았으며, 둥근소나무가 가장 낮은 것으로 분석되었다. 낙엽교목의 경우 느티나무의 생장률이 가장 높았으며, 생장률이 낮은 수목은 배롱나무, 백목련, 산수유 등으로 나타났다. 자연지반에서 스트로브잣나무, 산딸나무, 은행나무, 이팝나무 및 단풍나무가 생육이 양호하였으며, 느티나무, 살구나무는 인공지반에서 생육이 좋았다. 향후, 다양한 지역의 조경수목의 생장특성과 본 연구에서 제외된 관목에 대해 연구한다면 객관적인 자료를 도출할 수 있을 것으로 기대된다.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.205-211
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• 2002

국산 콩 재배를 장려하고 메주 및 된장가공용으로 적합한 우수 콩품종을 선발하고자 충남도내에서 주로 재배되고 있는 대원, 소담, 진품 및 황금 콩을 이용하여 메주 및 된장을 제조한 후 품종간 품질의 특성을 조사하였다. 원료 콩들의 일반성분 중 조지방은 16.89~19.31%, 조단백질은 26.7~30.5%,이었고 품종별 총 유리당 함량은 4.99~5.26%로 주된 유리당은 stachyose으로서 2.59~3.51%를 함유하고 있었고 그 다음은 raffinose와 sucrose순이었다. 메주의 조지방은 16.2~21.0%로 황금콩이, 조단백질은 32.2~36.4%로 대원과 소담콩이, 가용성 무질소물은 23.5~26.62%로 진품콩이 각각 함량이 높았으며 아미노태 질소함량은 266~371 mg%로 대원콩이 가장 높았다. 메주의 총 유리당은 2.10~2.66%로 주된 유리당은 glucose이었으며 대원콩이 유리당함량이 높았다. 메주덩어리의 색도를 본 결과 황금콩이 밝기가 가장 감소하였으며 적색도는 대원콩과 황금콩이 높았고 황색도는 소담콩이 가장 높게 나타났다. 또 메주를 분쇄하여 메주분으로 조사한 결과 소담콩이 자기값이 가장 높았고 적색도가 가장 낮았으며 황색도는 황금콩이 가장 높았다. 발효된장의 조지 방은 7.90~9.71%로 진품콩이, 조단백은 9.67~13.50%로 대원콩이, formol태 질소함량은 2739~3825mg%로 소담콩이, 조사포닌 함량은 6.88~3.36%로 대원콩이 각각 함량이 가장 높았으며 총유리당 함량은 1.88~2.22%으로 황금콩이 가장 높았으며 된장의 주된 유리당은 fructose와 glucose이었다. 된장제품의 색도 중 밝기와 황색도는 소담콩이 가장 높았으며 적색도는 황금콩이 가장 높았다 된장제품의 관능검사결과 소담콩이 색깔면에서는 우수하였으나 맛, 질감 및 전반적인 기호도를 볼 때 황금콩이 가장 좋은 것으로 평가되었다.

• 한국작물학회지
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• 제60권4호
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• pp.504-509
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• 2015

본 연구는 예정지에서 재배한 녹비작물과 해가림자재가 인삼의 생육과 품질에 미치는 영향을 구명하기 위하여 실험하였던 바, 얻어진 결과를 요약하면 다음과 같다. 1. 흑2+청2(TBTBPN) 해가림에서의 인삼 엽폭은 호밀과 헤어리베치 재배구가 좋았고, 흑1+청3(TBOBPN) 재배구의 엽장은 보리와 헤어리베치 재배구가, 엽폭은 헤어리베치 재배구에서 생육이 좋았으며, 차광지(BPS) 재배에서 엽장은 보리와 보리+헤어리베치 재배구에서 생육이 좋았지만 경장은 다른 해가림자재에 비해 감소된 결과를 보였다. 2. 인삼 근중은 흑2+청2(TBTBPN) 해가림 처리는 호밀과 헤어리베치 재배구에서, 흑1청3(TBOBPN) 해가림에서는 호밀과 보리+헤어리베치 재배구에서 생육이 좋았지만, 차광지(BPS) 해가림에서는 녹비종류별 큰 차이는 없었다. 3. 뿌리썩음병 발생율은 흑2+청2 해가림 처리는 보리재배구가 10.2%로 높았으며, 흑1+청3 해가림처리는 헤어리베치 재배구에서 23.1%로 높았으나, 호밀재배구는 해가림 자재에 관계없이 뿌리썩음병 발생율이 가장 적었다. 4. 흑2청2 해가림 처리의 ginsenoside 함량은 호밀재배구가 가장 높았고, 흑1+청3 재배구에서는 보리재배구가 높았으며, 차광지 재배구는 호밀재배구가 높았다.

• Journal of Biosystems Engineering
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• 제1권1호
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• pp.55-55
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• 1976

An experimental work was conducted to develop an optimum operating system of various hay drying systems ; sun-drying with long hay, sun-drying after chopping, sun-drying after crushing, heated air drying after chopping using batch-type dryer and heated air drying after crushing using tunnel-type dryer. Seombody having 60 cm long and initial moisture content of approximately 79 % in wet basis was used for the experiment. The criteria selected for determining the optimum operating condition were the drying performance rate, the production cost and quality of dried matter of each drying systems. The result of this study are summarized as follows : 1. Drying characteristics of leaves of long stem hay, chopped seombody and crushed one were obtained by maintaining the oven temperature at 70 degrees centigrade. The required drying times for various samples to approximately 15% moisture content in wet basis were about 50 min .for leaves ; 160 min. for crushed hay ; 250 min. for chopped hay ; 340min. for ling hay and more than 360 min .for stems. The drying time of crushed hay was required about 50 % of that for the uncrushed long hay. Such a significant difference of drying of time between the leaf and long stem may indicate that an effective drying of seombody may not be achieved unless any kind of special process treatment for the whole hay is undertaken. 2. In each individual drying system, the following conclusions were drawn: a. After 8 days sun-drying on concrete floor under good days with average tempe?rature at $256{\circ}C$ and relative humidity at 55% at 2 P.M., the moisture content of long hay was still above 25 5'~ and the leaf loss during drying caused by wind and rough handling was more than 50 ~G. b. It was possible to dry the chopped seombody by sun-drying down to about 10 % moisture content within 5 days, however, a stock of heat and discolouration phenomena were observed during the drying, which may be due to the increased deposit-density by chopping, resulting in lowering the quality of the dried product. c. Sun-drying for the crushed material by hay-conditioner was required about 4 days to reduce the moisture content to about 10 %, keeping the quality of dried product at good grade. o. The optimum deposit-depth of the chopped seombody in the batch-type dryer used was about 28cm with about 42kg/hr of drying performance rate. However, it was necessary to overturn the materials between the upper and lower layers in order to obtain a good quality of dried product. d. The drying performance rate by the tunnel-type drier was highest among those of drying systems tested, giving the rate of approximately 400kg/day. 3. On reviewing the individual drying system for seombody, it was possible to draw conclusion that the best system was tunnel drying with the crushed seombody as far as the performance rate was concerned. However, the methods gives the highest operational cost. The system for the lowest operational cost with good quality of dried product was the sun-drying with the crushed material. Accordingly, it may be recommended that the system of sun-drying for the crushed seombody may be the most feasible system presently applicable to farm-level operation.

• Journal of Biosystems Engineering
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• 제1권1호
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• pp.56-63
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• 1976

An experimental work was conducted to develop an optimum operating system of various hay drying systems ; sun-drying with long hay, sun-drying after chopping, sun-drying after crushing, heated air drying after chopping using batch-type dryer and heated air drying after crushing using tunnel-type dryer. Seombody having 60 cm long and initial moisture content of approximately 79 % in wet basis was used for the experiment. The criteria selected for determining the optimum operating condition were the drying performance rate, the production cost and quality of dried matter of each drying systems. The result of this study are summarized as follows : 1. Drying characteristics of leaves of long stem hay, chopped seombody and crushed one were obtained by maintaining the oven temperature at 70 degrees centigrade. The required drying times for various samples to approximately 15% moisture content in wet basis were about 50 min .for leaves ; 160 min. for crushed hay ; 250 min. for chopped hay ; 340min. for ling hay and more than 360 min .for stems. The drying time of crushed hay was required about 50 % of that for the uncrushed long hay. Such a significant difference of drying of time between the leaf and long stem may indicate that an effective drying of seombody may not be achieved unless any kind of special process treatment for the whole hay is undertaken. 2. In each individual drying system, the following conclusions were drawn: a. After 8 days sun-drying on concrete floor under good days with average tempe\ulcornerrature at $256{\circ}C$ and relative humidity at 55% at 2 P.M., the moisture content of long hay was still above 25 5'~ and the leaf loss during drying caused by wind and rough handling was more than 50 ~G. b. It was possible to dry the chopped seombody by sun-drying down to about 10 % moisture content within 5 days, however, a stock of heat and discolouration phenomena were observed during the drying, which may be due to the increased deposit-density by chopping, resulting in lowering the quality of the dried product. c. Sun-drying for the crushed material by hay-conditioner was required about 4 days to reduce the moisture content to about 10 %, keeping the quality of dried product at good grade. o. The optimum deposit-depth of the chopped seombody in the batch-type dryer used was about 28cm with about 42kg/hr of drying performance rate. However, it was necessary to overturn the materials between the upper and lower layers in order to obtain a good quality of dried product. d. The drying performance rate by the tunnel-type drier was highest among those of drying systems tested, giving the rate of approximately 400kg/day. 3. On reviewing the individual drying system for seombody, it was possible to draw conclusion that the best system was tunnel drying with the crushed seombody as far as the performance rate was concerned. However, the methods gives the highest operational cost. The system for the lowest operational cost with good quality of dried product was the sun-drying with the crushed material. Accordingly, it may be recommended that the system of sun-drying for the crushed seombody may be the most feasible system presently applicable to farm-level operation.

• Journal of Animal Science and Technology
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• 제50권3호
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• pp.309-314
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• 2008

본 연구의 목적은 경주로 상태가 더러브렛 경주마의 주파기록에 미치는 영향을 구명하기 위하여 수행되었으며, 이용된 자료는 한국마사회로부터 수집한 8,189두의 주파기록 총 148,865개로 얻어진 결과는 다음과 같다. 경주로의 상태는 경주로의 수분함량에 따라 건조, 양호, 다습, 포화 그리고 불량 주로로 분류하였으며, 각 경주로 상태의 빈도는 전체 빈도에 대하여 40.7%, 34.4%, 14.4%, 8.7% 그리고 1.8%로서 건조 주로의 빈도가 가장 높게 나타난 반면 포화 및 불량 주로의 빈도는 낮게 나타났다. 대체적으로 봄과 겨울에는 건조 주로가 여름에는 불량 주로의 빈도가 증가하며, 가을에는 양호 주로의 빈도가 높은 것으로 나타났다. 경주거리별 주파기록에 대한 수분함량의 회귀계수는 －0.068 ~ －0.162초의 범위를 나타내었다. 모든 경주거리에서 주파기록은 불량 주로에서 가장 우수하였으며, 경주거리별로 불량 주로와 건조 주로 사이의 기록차이는 －1.47 ~ －3.41초의 범위를 나타내었다.

• 한국토양비료학회지
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• 제51권1호
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• pp.61-70
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• 2018

This study was carried out to review and compare crop cultivations upon chemical properties of paddy soil and qualitative characteristics of rice in Sejong-city from a point of view of farming extension to rice farmers and to utilize the result of the study as a basic guideline for precise agricultural practice. The pH in soils of Sejong was about 6.1-6.6 and had no difference with an average pH of paddy soils in Chung-Nam with pH 6.1. However, the average of organic matter, calcium (Ca) and available silicate in Sejong was lower than the average of them in Chung-Nam. The yields of rice were higher in 2010 than in 2011 and 2012, and the protein contents of rice were the highest in 2011 while the lowest water contents of rice in 2011. The protein contents upon regions were the highest in 2011 with 6.1%, and the amylose contents were the highest in Yeondong-myun, Jeoneu-myun, and Yeonseo-myun in 2010 while Kumnam-myun and Jeondong-myun were the highest in 2012. With the increase of precipitation, the protein content level in rice was increased while the amylose content level tended to decrease. Correlations between the chemical properties of paddy soil and the quality of rice and between level of organic matter in soil and amylose contents were negative (r = -0.507), and the correlation between the moisture contents and amylose contents (r = 0.419) and between the water contents and whiteness (r = 0.485) were positive. Because the quantity and quality of rice yield is determined by the soil characteristics, the consultation to farmers for the proactive soil analysis and for the maintenance of stable level of pH, organic matter and available silicate based on historical results of analysis is highly recommended. Also, the analysis on the effect of the weather and the soil characteristics affecting the quality and quantity of rice would be another good way.

• 대한지역사회영양학회지
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• 제25권4호
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.