To identify some significant phenotypic characteristics of maize(zea mays) seeds, we have obtained Red, Green, Blue(RGB) digital image data from 82 recombinant inbred lines. Based on the collected image data, their morphological and color data were analyzed, and seven significant parameters were selected, including area, perimeter, length, width, circularity, roundness, and surface texture. The extracted RGB data were converted into color hex codes to visualize the representative colors of the seeds. These visualized colors were categorized into six groups: gray, yellowish white, yellow, grayish orange, purple, and brown. The results of maize seed phenotypic analysis using the RGB digital images in this study will serve as a useful tool for constructing a database of seed phenotyping database and establishing a standardized classification system.

The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes. This study was performed to determine changes in the isoflavones and antioxidant properties of AM fermented (AF) with nuruk over 24 hours. AF was sampled after 0, 2, 4, 6, 12, 18, and 24 h of fermentation, and calycosin 7-glucoside, ononin, calycosin, and formononetin content, and the antioxidant properties of AF were analyzed. The total phenolic content increased with fermentation time, and the ABTS radical scavenging activity increased until 6 h of fermentation and then decreased. During fermentation, the isoflavone glycosides decreased significantly as fermentation time increased. The contents of calycosin and formononetin, which are aglycons of calycosin-7-glucoside and ononin, increased from 100.54 μg/g to 276.84 μg/g and from 56.29 μg/g to 123.04 μg/g, respectively, at 18 h of fermentation. Significant correlations were observed between fermentation time, isoflavone content, and antioxidant properties. The results of this study showed that fermentation with nuruk is suitable for the biotransformation of isoflavones in AM.

본 연구의 목적은 요가와 자매 학문으로서 삶의과학, 예방의학, 통합의학, 체질의학이라고 할 수 있는 아유르베다를 기반으로, 백세 시대의 건강을 목표로 미각을 중시하는 식생활교육 현장에서의 접 목법을 찾고자 했다. 연구방법으로는 아유르베다의 몸 이해를 위해 첫째, 독특한 개념인 3-도샤(바따, 피타, 카파)와 기능, 구조, 질료를 포함하는 개념인 7-다뚜(dhātu), 질료의 개념인 3-말라를 살펴보았 다. 둘째, 아유르베다의 6가지 맛(단맛, 신맛, 쓴맛, 짠맛, 매운맛, 떫은맛)의 의미와 현대 음식의 맛에 대해 문헌고찰. 셋째, 오감 중에 음식의 맛과 관련이 깊은 미각력을 중심으로 문헌고찰하였다. 또한, 미각교육 시 적용이 쉬운 간단 미각테스트 활용법과 함께 일상에서 현대인의 미각력을 높이는 특이 한 음식조합을 제시하였다. 결론에서는 아유르베다의 맛과 현대 음식의 맛 의미를 정리하면서 백세 시대를 사는 현대인들에게 아유르베다적 식생활법을 권장하고, 내 몸에 맞는 맛을 찾아가며 보다 건 강한 삶을 영위할 것을 제언했다.

The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the National Agrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU- 2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21, 36, 45, and 60 h in a culture room at 35°C. ABTS and DPPH radical scavenging activities were significantly increased upon fermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production was significantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12 hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that the ABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 h fermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is 12 hours, confirming the high correlation of all experiments.

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/ width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.

Purpose: This study aimed to gain an in-depth understanding by analyzing and exploring the work experience of infection control nurses (ICNs) in response to the prolonged COVID-19 pandemic. Methods: Data were collected from 14 ICNs, (two in in-depth interviews and 12 in groups of six) from February 19, 2021, to March 20, 2021, and were analyzed according to the content. Results: In the prolonged COVID-19 pandemic, ICNs took the lead in responding to infectious diseases, where they felt pressure in doing everything. In addition, they were confused by a lack of workforce and undetailed job plans. ICNs have been exhausted by insufficient support and system, such as the lack of support in the hospital, communication with health authorities, and difficulties with patients and visitors. However, ICNs settle with the help and encouragement of those around them. For example, pride in the work that only ICN can do, change in the cooperation of hospitals, and development of ICNs’ unique method of perseverance. Conclusion: During the COVID-19 pandemic, ICNs experienced structural, physical, and mental difficulties at work. Nevertheless, the study found that a driving force enabled ICNs to endure, and that to efficiently respond to new infectious diseases in the future, it is necessary to secure ICNs and strengthen them.

Aster koraiensis Nakai (A. koraiensis) which has been used as a food and medicinal plant in the past, is valuable as functional food material. Therefore, the aim of this study was to determine the antioxidant properties and major phenolics of A. koraiensis extracts with different ethanol concentrations (0, 50, 70, and 100% aqueous ethanol solution). When ethanol concentration in the extraction solvent was increased, extraction yield decreased; 34.2, 23.2, 21.0, and 5.5% in 0, 50, 70, and 100% ethanolic extracts, respectively. Total phenolics content and antioxidant activities of extracts were increased in an ethanol concentration-dependant manner. The major phenolics in the extracts were chlorogenic acid (21.264~58.666 mg/g), isochlorogenic acid A (10.432~145.353 mg/g), and isochlorogenic acid C(0.239~13.148 mg/g), and these phenolic contents were higher in 70 and 100% ethanolic extracts than other extracts. Significant correlations were observed between ethanol concentration of extraction solvent, antioxidant properties, and major phenolics. These results indicated that the optimal ethanol concentration for extraction was 70%.

In this study, soybean pods of 45 soybean landraces (or varieties) were classified as yellow (19 samples), black (23 samples), or black in green (3 samples) based on soybean seed coat color. Total polyphenol and flavonoid contents were measured, and antioxidant, anti-inflammatory, anti-obesity, and estrogen-like activities were assessed. Total polyphenol and flavonoid content ranges were 24.13-108.03 mg GAE/g and 3.31-72.02 mg CE/g, respectively, and were highest in the black group followed by the yellow group and were least in the black in green group, while ABTS and DPPH activities followed the order black in green > black > yellow. Estrogen-like and estrogen receptor-α activity ranges were 29.06-35.58 pg/mL and 7.05-10.13 pg/mL and were followed the order yellow > black > black in green and black in green > yellow > black, respectively. Nitric oxide (NO) inhibitory and UCP-1 activities followed the same order as estrogen receptor-α activities. Our findings suggest that soybean pods are excellent sources of antioxidants and high-quality functional materials.

직업 선택에서 직업 적성을 우선 순위로 고려하는 기존의 방법에서 확장하여 직업가치에 주목해야 한다는 주장들이 제기되고 있다. 본 논문은 Holland 직업가치와 명리 직업가치를 비교 분석하고 융합하여 한국적 직업가치를 정립하고 활용성을 제시하는 데 목적이 있다. 연구 결과 Holland 직업가치와 명리 직업가치에 대한 두 이론의 기준은 다르지만, 직업가치의 상호 상관성을 찾을 수 있었다. 연구 결과는 다음과 같다. 실재형 가치는 비견격과 겁재격의 특성과 상관성이 높았고 탐구형 가치는 식신격과 편인격의 특성과 상관성이 높았다. 예술형 가치는 상관격과 식신격의 특성과 상관성이 높았고 사회형 가치는 식신격과 정인격 그리고 편인격의 특성과 상관성이 높았다. 기업형 가치는 편재격과 편관격의 특성과 상관성이 높았고 관습형 가치는 정재격과 정관격 그리고 정인격의 특성과 상관성이 높았다. 이러한 연구 결과로서 명리 직업가치는 서양의 자기 보고식 검사의 한계점을 상호 보완하고 융합한 도구로서 한국적 직업가치로 활용할 수 있다는 결 과를 얻었다. 본 연구의 결과가 후속 연구의 초석이 되고 급변하는 변화 속에서 불확실한 미래를 살아가는 개인의 직업가치 상담에 유용한 정보로써 활용되기를 바란다.

Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.

상사의 비인격적 감독을 비롯하여 조직 내의 부당한 상사행위에 대한 많은 연구가 이루어져 왔음에도 지금까지 대부분의 연구에서는 상사와 부하 간의 당사자 관계에 초점을 맞추어 왔으며, 이를 목격하거나 간접적으로 경험한 제3자 관점에서의 연구는 매우 부족하다. 이와 같은 맥락에서 이 연구에서는 이론 및 실증적 증거들에 기초하여 상사의 비인격적 감독과 제3자의 반응행동의 관계를 연구하였다. 이 같은 과정에서 상사의 비인격적 감독은 이를 직‧간접적으로 경험한 제3자로 하여금 분노감정과 함께 가해자로 인식되는 상사에 대한 일탈행동, 그리고 부당한 처우를 받은 동료에 대한 지원행동을 이끌 것으로 기대하였으며, 특히 비인격적 감독의 원인이 상사에게 있다고 지각할수록 제3자의 분노감정은 더욱 높아질 것으로 가정하였다. 이와 관련된 가설과 연구모형을 검정하기 위해 다양한 조직에 근무하는 184명의 구성원을 대상으로 현장의 경험자료를 확보하였다. 분석결과에 따를 경우 이 연구에서 설정한 모든 가설이 지지되는 것으로 나타났다. 이 연구는 조직 내에서 이루어지는 부당한 처우와 종업원의 반응 간의 관계에 대한 연구를 앞으로 제3자의 관점에서의 연구로 확대할 필요성이 있음을 제시하고 있다. 연구결과에 대한 논의과정에서 주요 연구결과 및 시사점, 연구의 한계와 앞으로의 연구방향에 대하여 구체적으로 기술하였다.

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (△E* ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

This study investigated 180 students’ indoor environmental awareness of rest spaces and measured the indoor and outdoor concentrations of PM10, TVOCs, and HCHO in 8 rest spaces from October 2019. 89.4% of the students responded that they use rest spaces at least once a day and most of the respondents are using rest spaces in the university. The largest number of students responded to the tight space as the main cause of air pollution in rest spaces. 62.1% of the students answered they experienced health symptoms from using rest spaces. Among them, 32.5% said they experienced irritation symptoms of eyes, neck, nose, and 12.1% answered that they experienced headaches. Indoor PM10, TVOCs, and HCHO levels did not exceed indoor air quality recommendations nor the maintenance standard for multi-use facilities. Indoor PM10, TVOCs, and HCHO levels did not exceed indoor air quality recommendations nor the maintenance standard for multi-use facilities. According to the type of rest space, concentrations of PM10, TVOCs, and HCHO were higher among the closed-type than open-type rest space. Even if the concentration of pollutants is less than the environmental standard, continuous exposure may cause negative health effects. In addition, considering that 62.1% of the respondents experienced health symptoms, it is deemed necessary to take measures to manage indoor environments in rest spaces and to develop measures to reduce pollutants.

This study conducted a survey on environmental awareness and analyzed outdoor PM10 and heavy metals (cadmium, lead) for 60 local residents living in the Gwangyang national industrial complex from July 2019. 40.0% of subjects responded that local environmental pollution was serious. Especially, there was a high proportion of residents living near the industrial complex or roads where it was perceived that local environmental pollution was serious. The average concentration of PM10 in the outdoors of the houses was 10.95 μg/m3 and the average concentration of heavy metals in PM10 was 1.90 ng/m3 for Cd and 24.92 ng/m3 for Pb. Overall, the average concentration of PM10 and heavy metals revealed a tendency to be high in the houses located near the industrial complex or the roads. As a result of a risk assessment carried out, the cancer risk of Cd was estimated to exceed 106 in the CTE, RME and Monte Carlo analysis. These results suggest that the urgent implementation of specific environmental health education for local residents is necessary.