The properties of 18 K red gold solder alloys were investigated by changing the content of In up to 10.0 wt% in order to replace the hazardous Cd element. Cupellation and energy dispersive X-ray spectroscopy (EDS) were used to check the composition of each alloy, and FE-SEM and UV-VIS-NIR-Colormeter were employed for microstructure and color characterization. The melting temperature, hardness, and wetting angle of the samples were determined by TGA-DTA, the Vickers hardness tester, and the Wetting angle tester. The cupellation result confirmed that all the samples had 18K above 75.0wt%-Au. EDS results showed that Cu and In elements were alloyed with the intended composition without segregation. The microstructure results showed that the amount of In increased, and the grain size became smaller. The color analysis revealed that the proposed solders up to 10.0 wt% In showed a color similar to the reference 18 K substrate like the 10.0 wt% Cd solder with a color difference of less than 7.50. TGA-DTA results confirmed that when more than 5.0 wt% of In was added, the melting temperature decreased enough for the soldering process. The Vickers hardness result revealed that more than 5.0 wt% In solder alloys had greater hardness than 10.0 wt% Cd solder, which suggested that it was more favorable in making a wire type solder. Moreover, all the In solders showed a lower wetting angle than the 10.0 wt% Cd solder. Our results suggested that the In alloyed 18 K red gold solders might replace the conventional 10.0 wt% Cd solder with appropriate properties for red gold jewelry soldering.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

The purpose of this study is to identify the guideline’s contents for dietitians’ knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of ‘knows eco-friendly certification standards and labeling systems (4.53 point)’ in the knowledge category, and ‘tries to purchase local agricultural products (4.87 point)’ in the attitude category were the highest. From that round in the practice category, the validity scores of ‘plan menus for students' health’, ‘purchases eco-friendly food’, and ‘conserves energy in pre-processing and cooking process’ were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

본 연구는 국내 유통되고 있는 건조 농산물 중 33종의 고구마말랭이에 대하여 이산화황, 카로티노이드 함량 및 바실러스 세레우스 오염 정도를 조사하였다. 고구마말랭이의 시료별 특징에 따라 4가지의 군집으로 분류하여 각 군집간의 이산화황, 카로티노이드 함량 및 바실러스 세레 우스 함량을 조사한 결과, 각 군집간의 유의적인 차이는 나타나지 않았다. 33개의 고구마말랭이에서 잔류 이산화 황이 검출 범위는 0.38~28.16 mg/kg으로 기준인 10 mg/kg 이상으로 검출된 경우는 3건(9.09%) 이었지만, 고구마말 랭이의 이산화황 잔류 허용 기준치인 30 mg/kg을 초과하는 시료는 나타나지 않았다. 고구마말랭이는 카로티노이드에 대한 규격 기준이 없으므로 카로티노이드의 국·내 외 기준을 비교하였을 때, 본 실험에서 검출된 고구마말랭이의 카로티노이드 검출 범위는 46~2663 μg/100 g 로 카로티노이드의 함량 기준인 0~9,826 μg/100 g 의 범위 내로 확인되었다. 고구마말랭이 시료에서 바실러스 세레우스로 추정되는 집락은 대체적으로 검출되지 않았으며 7건(21.21%) 에서만 0.05~1.59 log CFU/g 범위로 검출되었지만 국내 기준치인 3 log CFU/g 은 넘지 않는 것으로 확인되었다. 본 연구결과는 건조 농산물 중 고구마말랭이에 대한 기준규 격 제정 시 품질 지표 기준으로 설정할 수 있는 기초자료 로서 활용될 것으로 판단되며 국내 유통중인 고구마말랭 이에 대한 품질 관리를 위해서는 원재료부터 건조 방법 그리고 포장 후 유통까지 안정하게 공정 과정이 진행되도 록 지속적인 관리 및 유지를 해야 될 것으로 사료된다.

The present study was carried out to deduce optimum harvesting time based on fruit traits that were examined with fruits hanging the higher part (HP, higher than or equal to 2m height from the ground) and lower part (LP, lower than or equal to 1.5m height from the ground) on ‘Niitaka’ tree. The fruits of HP compared to of LP tended to be heavy and showed significantly higher soluble solid contents (SSC), hardness and gravity at each of the harvest time. On the basis f the discrepancies of the fruit traits between HP and LP, harvest time for the fruits of LP are acquired to be delayed for raising fruit weight and SSC. Due to the substantial probability of flesh pithiness based on the dramatic decrease of fruit gravity, it is necessary that the fruits of LP distributed just after harvesting or stored for short-term period.

쌈채소 수경재배 시 문제가 되는 체내 질산염 함량을 효과적으로 저감시키기 위해 폐쇄형 생산시스템에서 1) 저광도(100μmol·m-2·s-1내외) 조건에서의 수확 7일 전 양액조성 방법과 2) 질산염 저감을 위한 적정 광도 및 수확 전 적정 양액결제시기를 구명하기 위해 수행하였다. 청치마상추에서 수확 7일 전 양액조성 방법 중 양액결제(양액공급 중단) 처리와 양액내 질소 공급원으로 탄산 암모늄[(NH4)2CO3]을 사용한 처리는 처리기간 동안 체내 질산염 함량을 감소시켰으나, 생체중, 엽면적 등의 생육량도 감소되었다. 하지만 100μmol·m-2·s-1조건에서 수확 7일전 양액내 NO3-N 비료를 결제하여 조성하거나 배양액 농도를 1/2배액으로 낮추어 공급함으로써 외적 품질 및 생육량의 저하없이 질산염 함량은 감소되었다. 또한 수확 전 양액결제시기 및 적정 광도를 구명하기 위해 실험을 수행한 결과, 100, 200, 및 300μmol·m-2·s-1 의 3수준의 광조건 모두 수확 7일 전 양액결제시에 체내 질산염이 가장 낮게 나타났으며, 특히 300μmol·m-2·s- 1의 광도와 수확 7일 전 양액결제 처리시 식물체내 질산염의 빠른 저감효과를 볼 수 있었으나 생육량의 감소를 가져왔다. 수확 3일 전 양액결제 처리에 의해 300μmol·m- 2·s-1 광도에서 체내 질산염 함량은 2,021ppm에서 480ppm로, 200μmol·m-2·s-1 광도에서 3,018ppm에서 1,035ppm로 감소되었으며, 외적 품질의 저하 없이 생육량이 높으면서 동시에 짧은 시간 동안 식물체내 질산염의 저감 효과를 볼 수 있었다. 수확 7일 전 양액결제 처리는 체내 질산염의 저감효과가 컸던 반면 엽중, 엽면적 등의 생육 감소를 가져왔는데, 200과 300μmol·m-2·s-1의 광조건에서 수확7일 전 양액결제시 수확 3일 전 양액결제보다 엽중은 20~35%, 엽면적은 16~31% 낮은 값을 나타내었다. 광도 및 양액결제시기에 따른 비타민 C 함량을 분석한 결과 100, 200보다 300μmol·m-2·s-1 에서 수확 3일과 5일전 양액결제 처리시 비타민 C 함량이 가장 높게 나타났다.

본 연구는 밀폐형 식물생산 시스템에서 다양한 형광등 종류에 따른 시금치 ‘수시로’의 생육과 기능성물질 함량에 미치는 영향을 구명하기 위해 수행되었다. 종자는 128구 플러그 트레이에 암면을 이용하여 파종되었다. 시금치 묘는 재순환 담액식 수경재배 시스템을 이용하여 EC 1.5dS·m-1, pH 6.5의 밀폐형 식물생산 시스템에 정식되었다. 묘는 3가지 종류의 형광등 #S(NBFHF 32S8EX-D, CH LIGHTING Co. Ltd., China), #O( FHF32SSEX-D, Osram Co. Ltd., Germany), #P(FLR32SS EX-D, Philips Co. Ltd., The Netherlands)에 광도 150μmol·m-2·s-1 PPFD와 광주기 14/10 (명기/암기)으로 설정했다. 정식 후 재배환경은 온도 25±1oC와 상대습도 60±10% 였다. 정식 후 6주간 각 처리마다 30개체를 재배하였고, 생육 및 기능성 물질 함량을 3주째와 6주째 측정했다. 정식 후 3주째, #O 형광등에서 다른 처리구에 비해 초장과 엽폭이 유의적으로 컸다. 그러나 지하부의 생체중과 건물중은 #P 형광등에서 가장 높았다. 또한 총페놀 함량은 #P 형광등에서 유의적으로 가장 높았다. 정식 후 6주째, #O 형광등에서 초장, 지상부의 생체중 및 건물중에서 시금치의 생육이 향상되는 효과를 보였다. 총페놀 함량도 #O 형광 등에서 다른 처리구에 비해 유의적으로 증가하였다. 그러나 항산화 활성은 모든 처리구에서 유의적인 차이를 나타내지 않았다. 따라서 이러한 결과는 밀폐형 식물생산 시스템에서 #O 형광등 처리가 시금치의 생육과 기능성물질 함량 축적에 효과적인 것으로 나타났다.

Compared to the early 2000s, the number of tourists in Korea has increased significantly. Approximately 40 million tourists visit Korea each year. In line with this trend, various technologies for developing tourism content have reached a very high level. Therefore, adding experience-oriented AR (Augmented Reality) game based on LBS (Location-Based System) to existing tourist contents will create a new tourism content platform that can give new experience to tourists . This paper proposes a tourism contents platform based on Suwon Hwaseong Fortress which can give such a new experience.

The major purpose of this study is to find and analyze the characteristics of Fisheries Business Administration Research based on using social network analysis. This study examines every paper of The Journal of Fisheries Business Administration from 2007 to 2016. This study analyzes fisheries business administration research through bibliometric data including research trends, researcher characteristics, and key words. The 229 source articles are all papers published from 2007 to 2016 in The Journal of Fisheries Business Administration in Korea. Comparing with previous research, the major research areas of Korean fisheries business administration have a little changed and the topics of recent research are much diversified. Through basically based on frequency analysis and SNA(Social Network Analysis) method, most of the bibliographical characteristics were founded. And based on the result of this study showed that 1) increasement on number of researcher and organization 2) climate change and economic related topics are most popular terms 3) DEA is most adopted methodology in recent papers 4) joint research among the organizations has somewhat been increased 5) human resource management, history of fisheries management and education still have been conducted in terms of sustainability.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

In-vitro food mastication has been simulated by incorporating size reduction process, followed by incubation with human saliva. However, they do not suffice to simulate the actual oral breakdown process where disruption by mastication (chewing) and wetting/lubrication by salivation take place simultaneously. In this study, in-vitro oral digestion of rice gels with different amylose contents was simulated by instrumentally performing mastication and salivation. The hardness of artificial saliva-treated rice gels was distinctly lowered with increasing chewing cycles and the rice gels with high amylose contents showed the highest degradation rate. When the rice gels were subjected to non-destructive tomographic analysis, the high amylose rice gels were clearly shown to be favorably fragmented into smaller pieces by chewing, followed by the low and intermediate amylose samples. These results could be explained by their cohesive texture rather than hardness. Therefore, this study may help understanding the changes in the physical properties of cereal-based foods during oral digestion.

A cultivar (Malus domestica cv. Fuji) of apple was selected to make apple peel (AP) powder by three different powdering methods. Frozen AP was thawed and subsequently was dried or ground without drying. After AP was dried by hot-air drying at 60°C or freeze-drying, the dried AP was ground using a conventional blender. Separately, the thawed AP was powered by using a cryogenic micro grinding technology (CMGT). The ground AP and three types of AP powder were extracted using deionized water, 20, 40, 60, 80, or 100% methanol, followed by vacuum evaporation. The total phenolics contents (TPC), total flavonoids contents (TFC), DPPH, and ABTS radical scavenging capacities of each extract were compared to determine an efficient powdering method. Lyophilized AP powder extract using 60% methanol showed the highest TPC and DPPH radical scavenging capacity. In contrast, 60% methanol extract of the powder by CMGT, resulting in the smallest particle, exhibited the highest TFC and ABTS radical scavenging capacity. This study suggests that the extraction yield of bioactive compounds from AP may be varied according to different powdering methods and that a new powdering process such as CMGT may be applicable to develop functional foods efficiently.

해상화학사고가 증가함에 따라, 해상에 유출된 화학물질로 인한 피해가 커지기 때문에 해상화학사고 대응요원의 양성이 요구되고 있다. 본 연구에서는 해상화학사고 대응 전문요원 양성을 위한 국내외의 교육훈련 내용을 살펴보고, 국내 HNS사고 대응 교육훈련교재 개발에 활용하기 위하여 교육훈련 내용에 대한 비교분석을 실시하였다

본 연구에서는 그래핀 함량에 따른 고분자 나노섬유의 물리적 특성 변화에 대해 연구하였다. 전기방사법으로 GO PAN 나노섬유 복합체 막을 제조하였으며, 접촉각⋅SEM⋅인장강도에 관한 실험을 진행하였다. GO+계면활성제를 이용 하여 나노섬유에 존재하는 GO의 함량을 증가시켰다. 제조한 나노섬유의 경우 기존의 나노섬유보다 강한 기계적 강도를 나타내었다. 이러한 결과를 바탕으로 수처리 분리막의 연구 기초자료로 활용될 수 있을 것으로 기대된다.