An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

묵은 김치의 높은 염도와 장기간 저장에 따른 단점을 해소하기 위해 염도와 발효온도를 다르게 하여 제조한 김치를 단기간 숙성하여 묵은 김치의 독특한 풍미와 조직감을 유지하는 묵은 김치 숙성방법의 기초를 제공하고자 하였다. 묵은 김치의 염도 변화는 발효 후 저장 0주차에 증가하였다가 이후 저장기간 동안 유의적으로 감소하였고(p<0.05), 시료의 초기염도에 따라 저장기간 중 염도 변화가 뚜렷하게 구분되었다. 발효온도에 따른 차이는 저장 6주차까지 큰 차이를 보이지 않았으나, 저장 12주차에는 1.6% 염도의 경우 12℃에서 발효한 시료가 18℃의 시료보다 높은 염도를 나타냈고, 2.4% 염도의 시료와 3.2% 염도의 시료에서는 발효온도가 낮을수록 염도의 감소 속도가 빨랐다. pH는 발효 후 저장 0주차에 유의적으로 감소하였으며, 염도가 높을수록 pH가 비교적 높게 나타났고, 저장기간이 늘어남에 따라 발효온도가 높을수록 pH의 값이 높게 나타났다. 산도는 발효 후 저장 0주차에 유의적으로 증가한 뒤 염도와 발효온도에 따라 변화하였다. 산도는 염도가 낮을수록 유의적으로 높은 산도를 나타냈고, 발효온도에 따른 산도의 변화는 발효 후 저장 0주차 때 발효온도가 높을수록 산도가 높게 나타났지만, 저장기간 중 발효온도에 따른 산도는 큰 차이를 보이지 않았다(p<0.001). 경도는 발효 후 저장 0주차에 감소한 뒤 염도와 발효온도에 따라 변화하였고(p<0.05), 저장 6주차까지 3.2% 염도의 시료에서 경도가 가장 높게 나타났다. 두께의 변화는 저장기간과 염도에 따른 차이를 보이지 않았고, 발효온도에 따라 12℃에서 발효한 시료보다 18℃에서 발효한 시료에서 두께의 값이 더 큰 것으로 나타났다. 총균수는 발효 후 저장 0주차에 유의적으로 증가하여 7.18~8.89 logCFU/mL 사이의 높은 값을 나타냈고, 이후 저장기간에 따라 감소하였다(p<0.001). 염도에 따른 총균수는 H시료에서 가장 높았고, 발효온도에 따른 총균수의 차이는 발효 후 저장 0주차에 12℃에서 발효한 시료가 높은 값을 나타냈지만, 이후 저장기간 동안 18℃에서 발효한 시료에서 높은 값을 보였다.

This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5-month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p＜0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p＜0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p＜0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.

본 연구에서는 피망의 동결 전 가열처리 조건을 선정하 기 위해 열수침지, 과열증기 및 볶음 처리 조건에 따른 품 질 특성 변화를 조사하였다. 피망의 외관, 색도, 경도, 미세 구조 관찰 등의 결과로 각 방법별 두 가지 조건을 선정 후 영양학적 품질 조사를 실시하였다. 가열처리 후 피망의 ΔE 값은 처리 시간에 따라 감소하는 경향을 보였고, 특히 볶음 처리시 감소폭이 큰 것으로 나타났다. 열수침지 및 과열증기 처리에 따른 pH 변화는 적었지만, 볶음 처리 후 감소하였다. 경도는 가열처리 후 대체적으로 감소하는 경 향을 보였고, 열수침지 및 볶음 처리 시간이 길수록 경도 는 급격히 감소하는 경향을 보였다. 피망의 일반성분, 비타 민 C, 유리당 및 유기산 함량은 가열처리 방법 및 처리 시간에 따라 유의적인 영향을 받았다. 비타민 C 함량은 열 수침지>과열증기>볶음 처리 순으로, 처리 시간이 길수록 감소량이 큰 것으로 나타났다. 피망의 수용성 성분인 유리 당 및 유기산 함량은 볶음 처리에 비해 열수침지 및 과열 증기 처리시 감소량이 많았다. Peroxidase 활성은 짧은 시 간의 열수침지(2분) 및 과열증기(3분) 처리에도 약 90% 이 상의 불활성화율을 나타냈지만, 볶음 처리시에는 peroxidase 활성 억제 효과가 20% 이하로 낮았다. 이상의 결과로부터 피망의 가열처리 조건은 색도, 경도, 비타민 C, 유리당 등 변화는 적고 peroxidase 억제 효과가 높은 증기처리법으로 3분간 처리하는 것이 적합할 것으로 판단된다.

The tributaries of Daechung Lake play an important role in controlling eutrophication in the lake, which is used for agricultural purposes and as potable water. However, water quality properties were not extensively studied in the tributaries of Daechung Lake. The objectives of this study are to investigate spatial and temporal properties of water quality and to characterize streams which could threaten water quality of Daechung Lake. For this study, water samples were weekly or monthly collected from February 2014 to October 2014 in 9 streams. Water quality parameters analyzed in this study include biochemical oxygen demand (BOD), chemical oxygen demand (COD), total organic carbon (TOC), total nitrogen and phosphorus (TN and TP), suspended solids (SS), and chlorophyll a. Based on temporal distribution and principal component analysis, BOD, COD, TOC, SS, and TP were controlled by not only river discharge that increased during summer due to heavy rain fall, but also due to anthropogenic input (e.g., bridge construction and/or agricultural activity). Dilution is also one of the factors explaining TN and conductivity, both of which decreased with increased discharge. Generally, concentrations of contaminants (BOD, COD, TOC, TN and TP) in the tributaries were higher than those of Daechung Lake. However, pollution load indicated that only the main channel of Geum River and Sook Stream may largely influence lake waters, attributed mostly to their large volumes. This implies that the main channel and Sook Stream are the major influences on the water quality of Daechung Lake.

The tributaries of Daechung Lake play an important role in controlling eutrophication in the lake, which is used for agricultural purposes and as potable water. However, water quality properties were not extensively studied in the tributaries of Daechung Lake. The objectives of this study are to investigate spatial and temporal properties of water quality and to characterize streams which could threaten water quality of Daechung Lake. For this study, water samples were weekly or monthly collected from February 2014 to October 2014 in 9 streams. Water quality parameters analyzed in this study include biochemical oxygen demand (BOD), chemical oxygen demand (COD), total organic carbon (TOC), total nitrogen and phosphorus (TN and TP), suspended solids (SS), and chlorophyll a. Based on temporal distribution and principal component analysis, BOD, COD, TOC, SS, and TP were controlled by not only river discharge that increased during summer due to heavy rain fall, but also due to anthropogenic input (e.g., bridge construction and/or agricultural activity). Dilution is also one of the factors explaining TN and conductivity, both of which decreased with increased discharge. Generally, concentrations of contaminants (BOD, COD, TOC, TN and TP) in the tributaries were higher than those of Daechung Lake. However, pollution load indicated that only the main channel of Geum River and Sook Stream may largely influence lake waters, attributed mostly to their large volumes. This implies that the main channel and Sook Stream are the major influences on the water quality of Daechung Lake.

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher (9~10˚Brix) than in the SR-makgeolli (5.35~5.44˚Brix) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

가공조건 차이에 따른 한방차의 성분변화를 분석한 결과, 팽화공정 처리한 것은 볶음공정을 한 것보다 조회분, 수분, 조단백질, 고형분 용출율이 증가하였으며 조지방은 소폭 감소하였다. 벤조피렌 [B(α)P]함량은 0.35 ppb에서 0.18 ppb로 크게 감소하였다. 전체적으로 심한 열처리 과정이 없는데도 불구하고 B(α)P 이 검출된 이유는 식품 중 B(α)P 는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되기 때문이다. 한방차에서 맛, 향, 색상 모두 큰 차이를 보이지 않으나 다소 텁텁한 느낌이 강하고, 시큼한 맛이 강하여 선호도를 떨어뜨리는 것으로 나타났다.

The aim of this study was to compare the effects of different thawing methods including; refrigerated at 4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved (600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. The thawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss of water-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group (p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawed by the refrigerated method than that in the samples thawed by the other methods when stored for 6 days at 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05) higher in the microwaved method than that in the other thawing methods. Based on the results obtained in the present study, it is concluded that the thawing methods had remarkable impact on the water-soluble nutritional components, quality properties and storage stability of meat. Therefore, the present study recommends that the thawed meat needs to be consumed and should not be stored for long time due to the acceleration of its quality deterioration

The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.

본 연구는 염지공정에 사용되는 대표적인 염지제 종류를 각각 또는 혼합 처리한 돈육 등심의 품질 특성을 확인하고, 육제품 특성에 영향하는 각 염지제의 특성을 확인코자 실시하였다. 본 실험의 원료육은 돈육 등심을 이용하여 염지제를 첨가하지 않은 대조구(C)와 소금 5%(T1), 인산염 5%(T2), 탄산수소나트륨 3%(T3), 소금 5% + 인산염 5%(T4), 소금 5% + 탄산수소나트륨 3%(T5) 및 인산염 5% + 탄산수소나트륨 3%(T6) 등 원료육 중량의 10%를 기준으로 처리구를 설정하였다. 주입된 처리구들은 준비된 폴리백에 보관 후 24시간 동안 4℃에 냉장보관 하였다. pH 측정 결과, 5.44-6.04의 범위를 보였으며, 소금 염지 처리구(T1)을 제외한 모든 처리구에서 대조구보다 높게 나타났다(p<0.05). 육즙감량(%)은 대조구에서 다른 처리구들에 비해 높게 나타났으며(p<0.05), 보수력(%) 또한 처리구에서 대조구에 비해 높은 경향을 보이며 T1과 T3 처리구에서 가장 높은 보수력을 나타내었다(p<0.05). 단백질 용해성의 총단백질 및 근원 섬유단백질 농도는 모든 처리구에서 높은 용해성을 나타내었다(p<0.05). 결과적으로 염지제의 종류 및 이의 혼합 처리에 따른 돈육 등심의 이화학적 특성에 뚜렷한 차이를 보이지 않았으나, 염지제의 처리는 근육의 pH 상승과 육즙 손실의 감소, 보수력 및 단백질 용해성을 증가시켜 육제품의 품질특성에 기여할 것으로 판단된다.

This experiment was conducted to verify the effect of spraying ethanol extracts (green tea and wormwood) on pH, TBARS, VBN, and total microbes of chicken meat during storage. The ethanol extracts of green tea and wormwood were sprayed on the chicken carcasses (0.2 and 0.2 g extract/㎏meat, respectively). Treated sample showed higher lightness (L* values) and yellowness (b* values) and lower redness (a* values) than those of control. The TBARS values were significantly lower for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest TBARS value. The VBN values were relatively lower values for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest VBN value on storage day 6. Wormwood samples showed lower total aerobic and E. coli counts than the others on day 6. Therefore, the spray with natural wormwood extracts could be useful to extend the shelf-life by preventing lipid oxidation and reducing the microbial growth during storage of chicken meat.

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 g/㎠ and 234~335 g/㎠ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 g/㎠ and 50~215 g/㎠, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were －6.0~－11.0 g, －2.7~－10.2 g and －3.7~－7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

데니쉬 페이스트리의 유지는 반죽과 결합하여 수분증발속도를 늦춰주고 부피를 증대시키는 효과가 있으며 유지의 종류에 따라 데니쉬 페이스트리의 품질이 다르다. 유지의 종류에 따라 다른 데니쉬 페이스트리의 특성을 비교한 결과, 쇼트닝을 충전용 유지로 이용한 데니쉬 페이스트리는 가장 작은 부피와 가장 큰 경도와 점탄성을 보여주었으며 단면을 잘라 비교하였을 때 상대적으로 크고 불규칙한 기공을 나타내었다. 반면 버터를 충전용 유지로 이용한 데니쉬 페이스트리는 비교적 큰 부피와 작은 경도를 갖는 것을 보아 매우 부드러운 질감을 가졌으며 조밀하고 균일한 크기의 기공을 나타냈다. 따라서 버터, 마가린, 쇼트닝을 이용하여 데니쉬 페이스트리를 제조 시 버터를 이용하였을때 가장 좋은 품질의 데니쉬 페이스트리를 제조할 것으로 기대된다.

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

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.

진피는 채 썰어 12시간과 18시간 건조하여 색상을 비교하였다. 그 결과 12시간 건조 진피는 L값이 73.01로 가장 높았고 a값은 8.55로 대조구인 생진피 18.07 보다는 낮아 졌으나 18시간 건조 진피 5.87 보다는 높았다. b값은 12시간 건조 진피가 63으로 대조구와 생진피 65.81 보다는 다소 낮게 나타났으며 24시간 건조 진피는 45.98로 차이를 보이고 있었다. 이 결과 12시간 건조 진피는 a값은 낮아졌으나 L값은 높아지고 b값에서는 거의 차이가 없는 것으로 나타나 시료로 사용하기 가장 적절하였다. 탈수율에 대한 측정 결과 12시간 건조 진피는 7.3%의 수분을 함유하고 있었고 55.5%의 탈수율을 나타냈으며 24시간 건조 진피는 6.8%의 수분 함유, 56%의 탈수율을 나타내었다. 두 비교군의 수분 함유율의 차이가 적고 색도 측정 결과 검은깨엿강정에 첨가할 시료로는 L값이 더 높은 12시간 건조 진피가 적당하다고 판단되었다. 죽순은 식이섬유가 많고 수분량이 많아 생 것으로 이용하기 어려운 점을 보완하기 위해서 당절임 죽순을 제조 한 뒤 1시간 건조 과정을 거쳐 첨가 시료를 완성 하였다. 당절임 죽순의 색도는 생 죽순과 비교 할 때 L값 35.87, a값 9.37, b값 25.82로 나타났는데 생죽순의 L값 64.30, a값 -1.25, b값 25.14와 비교 시 정과 제조 과정에 의한 영향을 받은 것으로 판단되었다. 당절임 죽순은 77.02%의 높은 수분 탈수율을 보였으나 14.58%의 수분을 함유하고 있었다. 그러나 죽순깨엿강정 제조 시 더 많은 건조 시간을 갖으면 죽순 정과의 씹는 질감이 지나치게 딱딱해 질 것으로 판단하고 수분 결합력이 강한 흑미 쌀 튀밥을 첨가하며 1시간 건조한 당절임 죽순을 최종 첨가시료로 결정 하였다. 12시간 건조한 진피는 4%, 5%, 6%로 첨가구를 나누어 관능 평가한 결과 색, 향, 맛, 전체적인 선호도에서 5% 첨가군이 3.8점, 4.0점, 4.0점, 4.0점으로 가장 높게 평가되었다. 또한 제조한 당절임 죽순의 첨가량은 10%, 20%, 30%로 첨가구를 나누어 관능 평가한 결과 색, 향, 맛, 전체적인 선호도에서 당절임 죽순 20% 첨가군이 4.0점, 3.5점, 3.7점, 4.5점으로 가장 높게 평가 되었다. 일반적으로 검은깨엿강정 제품의 한계에서 벗어나 다양한 식재료를 응용한 깨엿강정을 제조 하고자 하였고 고급스러운 건강 한과 이미지를 도출하기 위해서 진피와 죽순, 흑미를 첨가 시료로 결정 하였다. 일반적인 검은깨엿강정이 갖은 색상의 단점을 보완하는데 12시간 건조 진피 5%와 당절임 죽순 20% 첨가는 더욱 의미가 있으리가 판단되었다. 따라서 최종 배합비는 검은깨 350 g, 흑미쌀튀밥 125 g, 12시간 건조 진피채 25 g(5%), 물엿 500 g, 당절임 죽순 100 g(20%)을 첨가하는 것으로 결정하였다. 죽순검은깨엿강정의 영양 성분 분석 결과 무기질(회분) 함량이 2.22 g/100 g을 함유하고 있는 특징이 있었다.