In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and 150 μm. A particle size of 50 μm in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

Nitrite and nitrates are usually used in the production of meat products as food additives even though they pose a secondary risk. In this study, the residues of nitrite and nitrate ions in 366 processed meat products distributed in Seoul were analyzed using ion chromatographs and UV spectrophotometers. In all tested products, the residues of nitrite were below 70 mg/kg, which met the processing standard and component specification for livestock products. Evaluation of nitrite ions, revealed a mean concentration of 7.1 - 11.9 mg/kg in hams, sausages, and bacons, while higher ratios of nitrite were found in other types of products. Among the studied processed meat products, at least 60% of hams and sausages had indications of nitrite, as did 90% of bacons and dry meats. No spiced meat and less than 10% of crushed meat had indications of nitrite. However, all dried meats showed below 1 mg/kg, regardless of whether they had indications of nitrite. Up to 9.7 mg/kg of nitrite was detected in the products with no indication of nitrite, and 14.6% of all products had at least 1 mg/kg of nitrite. This can be attributed to the reduction of residual nitrate ions in the products into nitrite ions. A review of the concentrations of nitrate ions in processed meat products by type suggests that the mean concentration was 22.3 (maximum 110.2) mg/kg in hams, 31.8 (maximum 89.5) mg/kg in sausages, 16.4 (maximum 28.2) mg/kg in bacons, 16.8 (maximum 61.1) mg/kg in spiced meats, 20.2 (maximum 99.4) mg/kg in crushed meats, and 121.0 (maximum 216.5) mg/kg in dried meats. Therefore, dried meats showed much higher nitrate ion concentrations than other types of meat products; however, the residue of nitrite ions in actual dried meats was found to be lower than 1 mg/kg, suggesting that the concentrations of nitrate ions do not affect those of nitrite ions. However, a certain concentration of nitrate ions was observed even when nitrate ions were not used in the products, as nitrite ions were transformed into nitrate ions and nitrite ions were detected even the products with no indication of nitrite ions. Therefore, continuous monitoring and preparation of relevant standards of the use of nitrate in processed meat products are necessary.

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 μm and from 0.879 to 1.909 m2/g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature (Tp) and gelatinization enthalpy (ΔE) of SPS were 71.95oC and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

이 연구에서는 원자력발전소 주변 환경 방사선이 생태에 미치는 영향을 감시할 수 있는 생물학적 지표로서 야생 등줄쥐의 활용 가능성을 평가하였다. 국내 5지 역을 선정하여 10월에 한정하여 등줄쥐를 채집하였는데, 농경지에서 산중턱에 이르기까지 폭 넓게 서식하였다. 채집한 쥐들에 대하여 황갈색 피모와 검은색 등줄무늬를 관찰하였는데, 외부형태 특성 가운데 몸통의 길이, 꼬리의 길, 귀의 길이를 계측한 결과, 등줄쥐의 분류기준과 일치하였다. 아울러, 간장내 효소형을 분석한 결과 국내에 서식하는 대부분의 등줄쥐가 Apodemus agrarius라는 것을 알 수 있었다. 또한, 야외에서 생포한 등줄쥐를 암수 한 마리씩 동거시키고 생산된 새끼가 5주령에 도달하였을때 방사선을 조사하고, ICR 마우스를 비교로 생존율과 적혈구내 미소핵 출현빈도를 분석한 결과, 반치사 선량은 5와 7.9Gy였다. 이 연구결과로 야생 등줄쥐가 원자력 발전소 주변 수준의 방사선이 인간생환에 미치는 영향을 판단할 수 있는 생물학적 인 지표로서 잠재적 활용성이 높다는 것을 알 수 있었다.

Transgenic cymbidium plants containing drought and salt stresses tolerance genes were produced by using a highly efficient Agrobacterium-mediated transformation system. The gene (AtSZF2) is salt and drought stresses tolerant gene and transferred into cymbidium plants. These transgenic cymbidium plants are investigated for gene introduction by PCR and analyzed by salt and drought stresses to check its gene expression. To investigate the gene expression of AtSZF2, leaves of transgenic cymbidium plants were soaked in salt solution (200 mM NaCl). Also, transgenic cymbidium plants were kept under no watering for 6 weeks to check the expression of drought stress tolerance. As a result, wild type plants showed more damage than transgenic plants under salt treatment. Further, transgenic cymbidium plants retained green color and healthy status, while wild type plants showed no tolerance after 6 weeks of no-watering treatment.

The aim of this study was to develop the tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts and to clarify the biological and chemical characteristics of the sprouts. At 7 days after seeding, hypocotyls length and thickness, and root length of tartary buckwheat sprouts were 137 cm, 1.4 mm, and 12.6 cm, respectively. Fresh weight, dry weight, and moisture contents of an individual sprout at 7 days after seeding were 202 mg, 5.4 mg, and 95.3%, respectively. Protein content in tartary buckwheat sprouts was 23.0% which relatively higher than that of seeds, while lipid and ash contents were 3.5% and 5.3%. Among 7 minerals, the content of phosphorus showed the highest level (1,383.5 mg/100 g), while the contents of sodium and potassium were 1,197.5 mg/100 g and 1,106 mg/100 g, respectively. The contents of other minerals were Mg (795.5 mg/100 g), Ca (149 mg/100 g), Zn (16.4 mg/ 100 g), and Fe (14.7 mg/100 g). The rutin content of tatary buckwheat sprouts including root parts was the highest (5644.9 mg/100 g) at 7 days after seeding. The concentration of catechin derivatives in tartary buckwheat sprouts was high in order of catechin (59 mg/100 g), epicatechin gallate (47 mg/100 g), and epicatechin (14 mg/100 g).