Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed 1.87±0.93 kcal/g (Korean noodles), 2.42±1.08 kcal/g (western noodles) and 1.84±0.84 kcal/g (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

Carbazole과 diketopyrrolopyrrole를 기본 골격으로 한 2,5-bis-(2-butyl-octyl)-3,6-bis-[5-(4-carbazol-9-ylphenyl)-thiophen-2-yl] -2,5-dihydro-pyrrolo[3,4-c]pyrrole-1,4-dione (PCTDPP12)을 스즈키 커플링 반응을 이용하여 합성하였다. UV-Visible 분광법으로 확인 한 결과 PCTDPP의 용액과 필름의 최대 흡수 피크는 각각 643 nm와 671 nm이며, PCTDPP12의 광학적 밴드갭은 각각 1.84 eV이다. 열처리에 의해 PCTDPP12의 UV-visible 흡광도 및 최대 흡수 파장이 변화된는 것을 관찰 하였다. 그리고 순환 전압 전류법에 의해 조사한 PCTDPP12의 HOMO 및 LUMO 에너지 준위는 –5.34 eV와 -3.54 eV 이다.

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Lowpractice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

PURPOSES : The purpose of this study is to propose delay-minimizing operation methodology of a signalized intersection based upon optimization of lane-uses on approaching lanes for an intersection. METHODS: For the optimization model of lane-uses, a set of constraints are set up to ensure feasibility and safety of the lane-uses, traffic flow, and signal settings. Minimization of demand to saturation flow ratio of a dual-ring signal control system is introduced to the objective function for delay minimization and effective signal operation. Using the optimized lane-uses, signal timings are optimized by delay-based model of TRANSYT-7F. RESULTS : It was found that the proposed objective function is great relation with delay time for an intersection. From the experimental results, the method was approved to be effective in reducing delay time. Especially, cases for two left-turn lanes reduced greater delays than those for a left turn lane. It is noticed that the cases for different traffic volume by approach reduced greater delays than those for the same traffic volume by approach. CONCLUSIONS : It was concluded that the objective function is proper for lane-uses optimizing model and the operation method is effective in reducing delay time for signalized intersections.

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

류마티스 관절염은 염증성 자가 면역 질환으로써 질병이 진행됨에 따라 염증세 포가 증가되며 인접한 연골 및 뼈의 파괴를 일으킨다. 또한 염증성 사이토카인의 분 비가 증가됨에 따라 연골 및 뼈의 세포 외 기질 분해를 촉진시킨다. 세포 외 기질 단 백질은 류마티스 관절에 증식되어있는 활막세포, 염증세포 등의 이주와 분화를 조 절함으로써 염증반응의 발생에 밀접한 관계가 있다. 또한 최근 골 대사에 있어서 중 요한 조절 기전의 하나로 Wnt 경로가 밝혀지면서 이에 대한 연구가 활발하게 진행 되고 있다. Wnt의 억제제인 DKK-1은 뼈 형성과, 뼈와 관련된 질병, 암과 다발성 골수종 환 자에게서 높게 발견된다. 본 연구에서는 멜리틴을 이용하여 Wnt의 억제제인 Dkk1 를 차단시킴으로써 Wnt 경로를 활성화시켜 류마티스 관절염의 염증성 사이토카 인과 섬유모세포 유사 활막세포의 이동 조절을 관찰하고 그 기전을 조사하였다. 그 결과 류마티스 관절염 활막세포에서의 염증반응과 이주 조절기전을 확인하고 봉 독의 주요성분인 멜리틴을 이용하여 DKK-1 억제에 의한 Wnt 신호 활성화 기전을 규명하였다.

상추 F1품종육성에 있어서 참고가 될 수 있는 주요 형질들의 유전에 관한 기본적인 정보를 얻고자 하였다. 여러 형질들 중 가장 중요한 두 가지 형질인 개화소요일수와 엽형의 F1에서의 발현양식을 조사하기 위해, 특성이 상이한 4개의 유전시험용 재료 친을 이용하여 6개 조합의 이면교잡 F1 set를 만든 후이들을 온실에서 폿트재배하고 발현된 그 특성의 유전양식을 분석하였다. 개화소요일수의 F1에서의 발현양식은 조합에 따라 달랐다. 개화가 빠른 친이 우성유전자를 많이 가지며, 빠른 쪽이 우성이나, 우성의 크기 정도는 조합에 따라 초우성, 완전우성, 부분우성으로 각기 달리 나타났다. 엽형의 유전을 결정짓는 엽장과 엽폭의 유전은 엽장의 경우는 긴쪽으로 초우성, 완전우성, 부분우성으로 여러 형으로 나타났다. 반면 엽폭은 넓은 쪽으로 초우성은 없고 완전우성과 부분우성이 있었다. 엽장을 엽폭으로 나눈 엽형은 대부분 양친의 엽형의 중간인 부분우성, 상대적으로 잎이 좁게 보이는 세장형 쪽으로의 초우성, 완전우성으로 나타났다.

The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowledge in university students. The average weight and height of male subjects were 175.0±5.7cm and 69.1±11.8kg, whereas those of female subjects were 161.7±5.0cm and 51.7±6.9kg, respectively. Average scores for balanced food intake were not significantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p〈0.05). The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average BMI of male and female subjects were 22.5±3.44 and 19.7±2.21, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females, with higher interest in female subjects (p〈0.01).

First introduced in 1962, LED(light-emitting diodes) emitted low-intensity red light, but modern versions are now available across the ultraviolet, visible, and infrared spectrum, many with very high luminance or brightness. As a result, growing importance of potential safety harzards for human. Now when certificated of CE provide that testing through IEC/EN 62471 for any lamp. Korea standard adopted as it IEC 62471:2006, Photobiological safety of lamps and lamp systems without change, but effectiveness is incomplete. In this paper, we introduce analysis and direction that urgently come into effectiveness of KS C IEC 62471 as a national standard specifications.

고분자 태양전지는 초박막, 재료의 유연성,가공성이 용이하다는 장점을 가지고 있지만, 실리콘 태양전지나 염료감응형태양전지에 비해 낮은 에너지 변환효율을 보이고 있다. 고분자태양전지의 변환효율을향상시키기 위해 유기반도체 물질의 개발, 각 층간의 계면, 활성층의 모폴로지 또는 상분리, 소자의 구조, 전극 등 다양한 분야에서 연구가 필요하다. 그 중, 본 글에서는 활성층과 음극 사이의 계면 (전자 수송층)으로 적용되는 π-conjugated 고분자전해질의 역할 및 적용된 예에 대해 기술하고자 한다.

n this study, Kimchi usage was examined by nationwide consumers. 1, 000 consumers between 20～60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4～6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2～3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

용해성이 우수하며, 강한 electron-withdrawing 특성을 나타내는 cyano group 을 가지는, 새로운 전자acceptor 재료인 malononitrile 유도체 (2-(2,6-bis((E)-4-tert-butylstyryl)-4H-pyran-4-ylid-ene)malononitrile (t-BuPM)을 합성하였다. 합성된 acceptor 재료 t-BuPM을 donor와 acceptor 재료로 널리 사용되고 있는 poly[2-Methoxy-5-(2-EthylHexyloxy)-P-Phenylene-Vinylene](MEH-PPV)와 (6)-1-(3-(methoxycarbonyl)propyl)-{5}-1-1-phenyl-[5,6]-fullerene (PCBM)과 함께ternary blend system으로 유기 태양전지 소자를 제작하였다. 소자는 ITO/PEDOT:PSS/MEH-PPV:t-BuPM:PCBM/Al 구조와 같이 제작하여 광전변환 특성을 측정하였다. 합성된 재료의 HOMO와LUMO energy level은 -5.97,-3.49eV로 측정되었으며, t-BuPM을 사용하여 ternary blend system 으로 제작된소자의 에너지변환 효율은 AM 1.5G, 1 sun 조건(100mA/cm2)에서 1.85%로 측정되었다. Short circuit current density (Jsc)는 5.54mA/cm2, fillfactor(FF)는 41%, open circuit voltage(Voc)는 0.80 V로 측정되었다.

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.

This study, 255 people, Gyeonggi-Y Elementary School (Grade 2 to Grade 3) and Power Point educational media activities, made a rice cake, and then through surveys conducted by education, training effect of dietary was analyzed.The name of rice cake(99.1%) and rice cake flour with about 82 percent know.Gratitude to farmers, students have been answered by 91.3% after the dietary change was education. Teaching Satisfaction 'Yes' was answered more than 91.0%. Diet, the importance of education and appreciation for farmers was a positive correlation. Satisfaction with teaching and also showed a positive correlation is very high. Also grateful to farmers and satisfaction with teaching showed a positive correlation with satisfaction. Making rice cake with exercise diet showed that the effect of education is very high. Therefore conducted a systematic practice cooking to suit the students' level of food education will be done efficiently.

딸기 묘의 크라운 크기가 정식 후 식물체 생육 및 과실의 수량에 미치는 영향에 관하여 알아보고자 하였다. 묘 크기의 기준은 크라운 직경의 크기로 하여 3등급으로 구분하였으며, A등급 묘는 9.0 mm이상, B등급 묘 8.0∼8.9 mm, C등급 묘 8.0 mm이하로 하였다. 정식기 묘의 크라운 크기가 클수록 정식 후 뿌리 활착 및 식물체 생육이 좋았고, 개화기도 빨랐다. 정화방 첫 꽃 개화기는 A등급 묘가 B등급, C등급 묘에 비해 10일, 평균 개화기는 2∼3일 정도 빨랐다. A등급 묘의 1주당 4월까지 누적수량은 481 g, B등급 445 g, C등급 422 g 으로서, 크라운 직경이 가장 큰 A등급 묘는 B등급, C등급 묘에 비해 각각 8.1%, 13.9% 증수되었고, 2월까지의 초기수량은 A등급 묘가 B, C등급 묘에 비해 각각 23.3%, 39.1% 많았다.