동부의 품질기준 설정과 중북부지역 생산 가능성 검토를 위해 품종 및 파종시기를 달리하여 생산한 동부의 일반성분, 품질 특성과 항산화 특성을 검토하였다. 동부의 수분, 조회분, 조지방, 조단백질, 탄수화물 함량은 품종 및 파종시기에 따라 유의적인 차이를 보였다. 동부 품종의 명도, 적색도 및 황색도는 7월 5일 파종시 유의적으로 약간 증가하였다. 수분 결합력은 108.87~143.19%로 품종별로 유의적인 차이를 보였으며, 모든 품종에서 7월 5일 파종시 유의적으로 감소하였다. 용해도는 파종시기에 따라 서원과 연분 품종은 7월 5일 파종시 유의적으로 증가하였으며, 옥당은 유의적으로 감소하는 경향을 보였다. 팽윤력은 품종별로는 유의적인 차이를 보였고, 파종시기에 따라서는 연분 품종만 7월 5일 파종시 유의적으로 증가하였다. 총 폴리페놀 함량은 품종별로 유의적인 차이를 보였고, 파종시기에 따라 서원 품종은 7월 5일 파종시 유의적으로 약간 감소하였으며, 옥당 품종은 7월 5일 파종시 유의적으로 약간 증가하였다. 총 플라보노이드 함량 또한 품종별로 유의적인 차이를 보였고, 파종시기에 따라서는 서원 품종만 7월 5일 파종시 유의적으로 약간 감소하였다. DPPH radical 소거활성은 품종별로 유의적인 차이를 보였으며, 파종시기에 따라 연분과 옥당 품종이 7월 5일 파종시 유의적으로 증가하였다. ABTS radical 소거활성은 품종별로 유의적인 차이를 보였으며, 파종시기에 따라 모든 품종이 7월 5일 파종시 유의적으로 감소하였다. 이상의 결과에서 항산화 특성을 고려하면 중북지역에서 동부의 생산은 6월 초순에 파종하는것이 좋을 것으로 보이며, 서원 품종은 다른 품종에 비해 항산화성이 높아 가공품에 기능성을 부여할 수 있을 것으로 생각되나, 이에 대한 가공적성 검토가 필요한 것으로 생각된다.

1. 주요 쌀 생산국 브랜드 쌀 및 MMA 쌀 40점의 품질을 조사한 결과, 수분함량은 11.6(인도)~14.2%(중국), 단백질 함량은 5.82(미국)~7.86%(중국), 아밀로스 함량은 16.2(태국)~24.4%(인도), 윤기치는 45.2(인도)~75.7(미국)의 범위를 나타내었다. 2. 국가별 수집된 브랜드 쌀의 형태적 특성을 살펴본 결과, 중국과 베트남의 브랜드 쌀은 주로 통통한 단립종이었고, 미국 브랜드 쌀은 중간 두께의 중립종이었으며, 태국 브랜드 쌀은 얇은 장립종의 형태를 나타내었다. 호주와 인도는 단립, 중립, 장립의 다양한 형태의 쌀을 확인 할 수 있었다. 3. 국가별 브랜드 쌀의 백미 품위를 살펴본 결과 완전미율은 72.4(인도)~95.2(태국)%의 범위였으며, 베트남 브랜드 쌀은 동할미 비율이 높았으며, 인도 브랜드 쌀은 분상질미 비율이 높은 특징을 나타내었다. 4. RVA를 이용한 호화특성을 분석 한 결과, 인도의 브랜드 쌀이 최고온도가 낮고 치반점도가 높으며 강하점도가 낮아 취반미의 찰기가 낮을 것으로 예측되었으며, 호화개시온도 또한 유의하게 높은 것을 확인할 수 있었다. 5. 국가별 브랜드 쌀의 식미 관능평가를 실시한 결과, 수집된 브랜드 쌀의 평균 종합기호도는 미국(-0.59), 중국(-0.76), 호주(-1.23), 베트남(-1.43), 태국(-2.09), 인도(-2.49) 순으로 나타났다.

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at 240℃ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

본 연구는 키토산 및 생균제를 급여한 한우의 채끝등심의 품질 및 화학적 특성에 미치는 영향에 대해 조사하기 위해 실시 하였다. 거세한우(n=20)를 시험구별 완전 임의 배치한 뒤 대조구(n=10)는 일반 배합 사료를 급여하고, 처리구(n=10)는 키토산 및 생균제 배합사료(생균제 1%, 키토산 0.1%)를 4개월 동안 급 여하였다. 각 처리구는 1등급을 받은 채끝등심을 이용하였다. 일반성분 결과 수분(64.13~65.00%), 조회 분(1.47~1.69%), 조단백질(19.56~20.25%), 조지방(15.69~15.88%)은 처리구간 유의적인 차이가 없었다. pH, 가열감량, 전단력, 육색 모두 처리구간의 유의적인 차이는 없었으며, 보수력의 경우 대조구(69.60%) 보다 처리구(74.29%)가 유의적으로 높았다(p<0.05). 지방산패도는 처리구간의 유의적인 차이는 없었으 나 휘발성염기태질소 함량은 처리구에서 유의적으로 낮은 함량을 나타내었다(p<0.05). Collagen함량과 anserine 함량은 처리구간의 유의적인 차이는 없었으나, carnosine은 처리구(51.22mg/dry base)가 대 조구(47.08mg/dry base) 보다 유의적으로 높은 함량을 나타내었다(p<0.05). Palmitoleic acid와 다가 불포화지방산 함량은 대조구보다 처리구에서 유의적으로 높았으며, 키토산과 생균제 급여는 한우 채끝 등심의 아미노산과 무기질 함량에는 영향을 미치지 않았다. 따라서 거세 한우에 1% 생균제 및 0.1% 키 토산 배합사료 급여는 한우 채끝등심의 보수력 향상 및 단백질 변패 억제, 기능성 성분인 carnosine 함 량과 다가 불포화 지방산의 함량을 높이는 효과를 보여 추후 이들 성분이 기능성 사료 첨가제로서 사용 가능성이 있을 것으로 사료된다.

The effects of high hydrostatic pressure (HHP) or concentration treatment or sodium hydrogen carbonate addition on microbial and quality properties of cold drip liquid coffee were investigated during storage at room temperature. Cold drip liquid coffee was determined to pH, acidity, general bacteria, and Y&M (Yeast and Molds) according to HHP treatment or adding 0.2% sodium hydrogen carbonate for 40 days storage at 20°C. Also, an equivalent mixture of concentrated coffee and cold drip liquid coffee or liquid coffee with 0.2% sodium hydrogen carbonate was used for determining the sensory evaluation, due-trio and preference test. The cold drip liquid coffee with 0.2% sodium hydrogen carbonate had higher pH and lower titratable acidity than the control during 40 days storage at 20°C. Total viable cell and Y&M counts of cold drip liquid coffee added with 0.2% sodium hydrogen carbonate or treated by HHP at 300 MPa for 25 min were lower than the control during storage at 20°C. The result of the due-trio and preference tests shows that there was no significant difference between cold drip liquid coffee added to 0.2% sodium hydrogen carbonate and the control or between the equivalent mixture of concentrated coffee with cold drip liquid coffee and the control. As a results, Cold drip liquid coffee treated by HHP, concentrated by evaporation, and added to sodium hydrogen carbonate has a potential to extend a shelf life at ambient temperature storage.

Physicochemical properties of water quality were analyzed to understand the long-term variations in Lake Youngrang from 1998 to 2015. Nonparametric statistical methods were applied to deduct correlation among water quality parameters and water quality trend. In total observations (N=64), the Secchi depth (SD) transparency showed significant positive correlation with salinity (r=0.458) and highly significant negative correlation with chlorophyll-a (r= - 0.649) for p<0.0001 in two-tailed test of Spearman’s rank correlation. Significant negative correlations of SD were observed with chemical oxygen demand (COD), total phosphorus (TP) and total nitrogen (TN). These correlation patterns were very similar in rainy (N=25) and non-rainy (N= 39) periods too. Chlorophyll-a (Chl-a) had significant correlation with COD. Sen’s slope test was performed along with Mann-Kendall trend test (significance α=0.05, two-tailed) to find water quality trend. Positive trends were observed for SD and salinity with Sen’s slopes 0.012 and 0.385, respectively (p<0.0001). Negative significant trends were observed for total nitrogen (TN) and Chl-a with Sen’s slopes - 0.02 (p<0.0001) and - 0.346 (p=0.0010), respectively. Temperature, COD and phosphorus components had no trends. Carlson’s trophic state index (TSI) for SD, TP and Chl-a were obtained in the ranges of 46~80, 37~82 and 39~82, respectively. Trophic index values suggest that Lake Youngrang was mesoeutrophic to eutrophic and there could be possibility of anoxia during the summer and dominance of blue-green algae. Excess nutrient inputs from external and internal sources were the causes of eutrophication in this lake. The findings of this study would be helpful to recognize water quality variables to manage the water body.

This study was performed to investigate the physiological functionality of jerusalem artichokes and to define its antioxidant potential. The study also evaluated mook prepared with jerusalem artichokes powder as a new functional food for ameliorating Diabetes Mellitus. Regarding the chromaticity of mook prepared with jerusalem artichoke, lightness decreased as the amount of jerusalem artichoke increased (p<0.05), while the redness and yellowness values increased significantly (p<0.05). Regarding the mechanical properties, hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly as the amount of jerusalem artichoke increased (p<0.05). The total polyphenol and flavonoid contents of JA30 were 7.36 mg TAE/g and 2.15 mg RE/g, respectively, which were higher than those of the control group(3.50 mg TAE/g and 0.76 mg RE/g, respectively). The DPPH and ABTS scavenging abilities (IC50) for JA30 were 4.40 and 5.70 mg/mL, respectively, indicating a higher radical scavenging ability than the control group (7.59 and 7.24 mg/mL, respectively). The α-glucosidase inhibitory effect (IC50) of JA30 and the control group was 18.91 and 24.01 mg/mL, respectively. Based on the above-described results, mook containing jerusalem artichoke powder is expected to ameliorate diabetes with antioxidant activity, α-glucosidase inhibitory effect, and sensory factor. Also, it is believed that this functional material has the potential to improve health

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid (C18:1) and palmitic acid (C16:0), and minority of linoleic acid (C18:2) and stearic acid (C18:0) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ΔK, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ΔK of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ΔK had a confirmed distinct difference. The color degrees of chlorophyll with a low L* value and (－)a* (green) and carotenoid with (+)b* (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest β -sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

시판 유통 중인 고춧가루의 10종에 대해 미생물 (총 호 기성균수, 대장균군, 효모 & 곰팡이), 이화학적 품질 (수분 함량, pH, 기계적 색도 및 ASTA 색도, 입자 크기)을 확인 하였다. 시판 유통 중인 미생물 농도 측정결과, 총 호기성균, 효모 및 곰팡이는 103-106CFU/g 으로 나타났고, 대장 균군은 2종의 검체에서 103 CFU/g의 분포를 나타내었다. 수분함량은 7.25-12.73%로 나타나, 10종 모두 식품공전의 기준규격에 적합하였다. pH는 4.97~5.15 범위를 나타내어 시판 고춧가루의 건조방법은 각각 다른 것으로 판단되었다. 색도 측정결과 기계적 색도의 E 값은 최저 47.19, 최 고 58.04를 나타내었고, ASTA 색도는 최저 89.31, 최고 98.61로 나타나 제품별로 색도의 뚜렷한 차이가 나타났으나, 기계적 색도와 ASTA 색도의 상관성은 높지 않은 것으로 판단되었다. 고춧가루 10개 검체의 평균 입자크기는 605-1251 um로 나타났고, 분포도는 2종의 시료(RP-2, RP- 3)는 매우 균일한 분포도를 나타낸 반면, RP-9, RP-10은 가장 고르지 못한 분포도를 나타내었다.

시판 다소비 분말수프 3종(감자 수프/PS, 옥수수 수프/CS, 향신료 수프/CHS)에 대한 살균 목적의 감마선 조사(0, 1, 5, 10 kGy)가 이화학적 품질에 미치는 영향을 평가하였다. 아울러 감마선 조사 여부의 판별을 위하여 광자극발광분석(PSL), 전자스핀공명분석(ESR) 및 열발광분석(TL)의 적용가능성을 확인하였다. 시료의 수분함량 및 pH는 조사 여부에 상관없이 비교적 안정적이었으나, 기계적 색도는 조사선량이 증가할수록 PS 시료의 명도(L)는 감소하였고 황색도(b)는 증가하였다. 수프현탁액의 점도는 감마선 조사에 따라 크게 감소하였으며, PS>CS>CHS의 순으로 점도의 감소가 크게 나타났다. 분말수프의 감마선 조사 여부 판별시험에서 1 kGy 이상의 조사시료는 PSL 측정에서 5000 PCs 이상의 값을, ESR 측정에서 crystalline sugar 유래의 multicomponents signal을, 그리고 TL 측정에서 typical TL glow curve를 각각 나타내어 PSL, ESR 및 TL 분석의 적용가능성이 확인되었다.

본 연구는 기존의 농가 보급형 고구마 저장고에 가열기(본체), 환기팬, 배풍구 팬, 습도 조절을 위한 관으로 구성된 간이 큐어링 설비를 부가시킨 후, 그 효과를 검증하기 위하여 수행되었다. 6일간의 큐어링 처리 기간 동안 저장고 내 기온 및 상대습도는 32℃, 90%로 설정되었다. 고구마의 저장 기간(6 개월) 동안 1개월에 1회씩 표본을 수집하여 물리화학적 품질을 측정한 결과, 부패율과 부패 정도를 함께 보여주는 McKinney Index는 큐어링 처리구의 경우 0.83%였으며, 큐어링 처리를 하지 않은 대조구의 경우 5.08%였다. 큐어링 처리구의 경도 및 당도, 건물율은 모두 대조구보다 높았으며, 대조구의 표피색이 큐어링 처리구보다 빠르게 변하여 큐어링 처리가 저장기간 동안 고구마의 변색을 지연시켰음을 알 수 있었다. 본 연구를 통하여 간이 큐어링 설비를 이용한 큐어링 처리는 초기 비용이 많이 소모되는 일반 큐어링 설비를 대체하여 고구마의 물리화학적 품질을 증진시킬 수 있으며, 저장 기간을 늘릴 수 있음을 알 수 있었다.

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = T1, with salt = T2 and salt + spices = T3); three types of cured (salt curing = T4, sugar curing = T5 and brine curing = T6) and three types of frozen beef (0℃ = T7, -10℃ = T8 and -20℃ = T9) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in T7 (11.1%) and the lowest protein loss was found in T6 (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in T6 (7.62%) and the lowest fat loss was observed in T2 (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. T9 showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing (T5) and spices drying (T3) would be the useful technique of meat preservation in rural areas and freezing (T9) would be used in large scale preservation at urban areas.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

우롱차의 에탄올 추출 특성을 조사하기 위하여 추출농도 및 온도별로 우롱차의 품질에 미치는 유효성분들을 분석, 조사하였다. 우롱차엽의 에탄올 추출물은 추출시 80~85℃, 50%이상의 에탄올 농도에서 대체적으로 높은 수율을 나타내었다. 추출물의 유효성분 분석에서 유리당은 sucrose가 37.2~55.0 mg/100 g로 가장 함량이 많았으며 반면에 arabinose는 3.3~5.6 mg/100g로 가장 낮은 함량을 나타내었다. 에탄올 추출물의 유기산 함량은 furmaric acid가 0.2477~0.7842 mg/g, citric acid가 0.2047~0.6204 mg/g malic acid가 0.1619~0.4382 mg/g로 주요 유기산으로 나타났다. 유리아미노산은 aspartic acid, glutamic acid, serine, histidine 등 15종류가 나타났으며 그 중에서 proline이 0.693~1.681 mg/g으로 가장 많이 나타났고 tyrosine, glutamic acid, valine, aspartic acid 등도 다른 유리아미노산보다 많은 양을 보였다. 추출조건에 따른 탄닌의 함량은 물과 25% 에탄올농도에서 38.6, 38.5 μg/100 g을 나타냈고 추출용매의 농도가 높을수록 탄닌의 함량은 낮아져 95% 에탄올 농도에서는 24.2 μg/100 g을 나타내었다. 카페인의 함량은 추출용매의 차이에도 뚜렷한 변화를 나타내지 않았고 그 함량은 12.65~14.08 mg/g이었으며 ascorbic acid의 함량은 물과 25% 에탄올농도에서 6.95 μg/g과 6.50 μg/g을 나타냈고 추출용매의 농도가 높아질수록 ascorbic acid의 함량은 낮아져서 95% 에탄올에서는 2.78 μg/g을 나타내었다. 추출용매의 농도에 따른 관능검사 결과 떫은 맛과 쓴맛이 전체적인 기호도에 가장 높은 상관계를 나타내었으며 에탄올 농도를 25%로 하여 추출한 우롱차의 전체적인 기호도가 가장 높게 나타났다.

The physicochemical properties of soil and the yield and quality of rice (Oryza sativa L. cv. Sailmi) were assessed using Italian ryegrass (Lolium multiflorum Lam. cv. Kowinearly)-rice double cropping systems in the paddy fields at Goseong and Miryang in southern Korea. The average temperatures during the ripening period were approximately 1 °C higher than the optimal temperature for rice ripening and the sunshine duration was reduced by frequent rainfall. Consequently, it was slightly below the optimal conditions required for rice ripening. In the soil at Goseong, winter Italian ryegrass cropping increased the pH, electrical conductivity, and the contents of organic matter, total nitrogen (T-N), available P2O5, K, Ca, and Mg than winter fallowing. Particularly, the contents of T-N and available P2O5increased significantly. In the soil at Miryang, Italian ryegrass slightly increased the electrical conductivity and the T-N, Mg, and Na contents. Therefore, winter Italian ryegrass cropping improved the physicochemical properties of paddy soils; however, Italian ryegrass-rice double cropping slightly reduced the culm length at both Goseong and Miryang, without markedly changing the panicle length or number compared to fallow-rice cropping. Furthermore, at Goseong, Italian ryegrass-rice double cropping slightly decreased the spikelet number and milled rice yield, and increased the ripened grain rate; however, at Miryang, contrasting results were observed. In addition, fallow-rice cropping revealed no differences in the head rice or opaque rice rates. The protein content was slightly increased in Italian ryegrass-rice double cropping, without significant changes in the amylose content or Toyo value, compared to that in fallow-rice cropping. The peak and breakdown viscosities were slightly decreased. These results indicate that winter Italian ryegrass cropping might alter rice taste but may not exhibit remarkable negative effects on rice cultivation. Therefore, Italian ryegrass-rice double cropping system is recommended for paddy fields in southern Korea. Nevertheless, to increase the rice yield and quality, fertilization standards for rice cropping that consider the changes in the T-N and organic matter contents in paddy fields caused by winter Italian ryegrass cropping need to be established.

This study aimed to assess the impact of livestock excreta discharged from an Intensive Livestock Farming Area (ILFA) on river water quality during a rainfall event. The Bangcho River, which is one of the 7 tributaries in the Cheongmi River watershed, was the study site. The Cheongmi River watershed is the second largest area for livestock excreta discharge in Korea. Our results clearly showed that, during the rainfall event, the water quality of the Bangcho River was severely deteriorated due to the COD, NH4-N, T-N, PO4-P, T-P, and heavy metals (Cu, Zn, and Mn) in the run-off from nearby farmlands, where the soil comprised composted manure and unmanaged livestock excreta. In addition, stable isotope analysis revealed that most of nitrogen (NH4-N and NO3-N) in the run-off was from the ammonium and nitrate in the livestock excreta. The values of δ15NNH4 and δ15NNO3 for the Bangcho River water sample, which was obtained from the downstream of mixing zone for run-off water, were lower than those for the run-off water. This indicates that there were other nitrogen sources upstream river in the river. It was assumed from δ15NNH4 and δ15NNO3 stable isotope analyses that these other nitrogen sources were naturally occurring soil nitrogen, nitrogen from chemical fertilizers, sewage, and livestock excreta. Therefore, the use of physicochemical characteristics and nitrogen stable isotopes in the water quality impact assessment enabled more effective analysis of nitrogen pollution from an ILFA during rainfall events.

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.