Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

Palatability and texture analysis of nine Korean rice cultivars were investigated to select the most appropriate rice variety for the cooked-rice processing. The rice cultivars studied consisted of Samkwang, Seonpum, Wolbaek, Andabyeo, Dasan-1, Ilpum, Haiami, Jungsanggold and Chindle. They revealed the moisture, protein, amylose and starch contents of 10~12, 5~6, 12~19, and approximately 90%, respectively. Among the evaluated rice varieties, WB exhibited the lowest amylose content (12.7%) and Jungsanggold the next (17.2%). In the rapid-visco analyzer test, Jungsanggold, Chindle, Wolbaek and Seonpum revealed a low value of final and setback viscosities than other varieties. Using a toyo meter analyzer, Chindle, Haiami, Samkwang were selected as having high toyo palatability values, while Dasan-1, Wolbaek and Andabyeo revealed low values. Toughness and adhesiveness of all nine cooked rice varieties were highest in Jungsanggold, Chindle and Ilpum. Also, palatability of cooked rice was highest in the following order: Chindle (80.03) > Samkwang (76.21) > Jungsanggold (74.08). The results of this study suggest that Chindle may be effectively used to produce processed cooked rice.

지난 15년 동안(2001~2015) 전 세계는 새천년개발목표 (MDGs; Millenium Development Goals, MDGs) 8개 목표 의 달성을 위해 노력해왔으며, 2014 MDGs 보고서(UN, 2014)에 따르면 이 중 몇 개의 목표는 중요한 진전이 있었으 나1), 환경적 지속가능성에 대한 위협이 지속되고 있다는 인 식에 기초하여 제70차 UN 총회(2015.9)에서 지구와 인류 을 위한 향후 15년간의 전 지구적 의제를 담은 새로운 지속 가능발전목표(SDGs: Sustainable Development Goals, 2016~2030)를 채택하였다. 따라서, 새롭게 채택된 국제의 제인 SDGs의 생물다양성 및 자연 보전과 관련된 내용을 살펴보고, 보호지역 분야의 시사점을 살펴보고자 하였다. SDGs는 17개 지속가능발전목표와 169개의 세부목표로 구성되어있으며, 지속가능발전을 위한 필수적인 것으로 경 제성장, 건강한 삶, 기후변화 등 경제, 사회, 환경의 통합된 접근과 조화를 강조하고 있다. MDGs의 8개 목표 중 하나였 던 환경의 지속가능성 확보와 관련된 내용이 대부분 계승되 고 확장되었다고 할 수 있다. SDGs의 17개 목표 중 goal 14와 goal 15에서는 해양 및 육상 생태계의 보전과 지속가 능 이용에 대해 직접적인 세부목표를 설정하고 있다. 육상 생태계의 경우(goal 15) 국제적 합의의 이행과 더불어 사막 화 방지, 생물다양성 손실 중지, 멸종위기종의 멸종방지, 밀 렵 및 불법거래 종식, 침입외래종 영향 저감 등의 세부목표 를 제시하고 있으며, 해양생태계 분야(goal 14)는 해양오염 방지와 해양산성화 최소화, 해양‧연안 생태계의 회복력 증 지‧복원, 위해보조금 방비 등의 내용을 세부목표로 담고 있 다. 또한 제6차 세계공원총회(WPC, 2014)에서 집중 논의 되었던, 지구가 직면한 다양한 위협(기후변화, 식량 및 물 안보, 자연재해, 건강/복지)의 가장 효과적인 자연적 해결책 으로서의 자연 및 보호지역의 역할의 경우, SDGs 개별목표 에서 보호지역의 역할에 대해 직접적으로 언급하고 있지는 않지만, 자연 보전과의 관련성을 언급2)하고 있다. 기후변화 와 관련해서는 선진국들에 재원 조성약속(2020년까지 연간 1천억불) 이행촉구와 더불어 기후변화 관련 위험과 자연재 해에 대한 회복 및 적응력 강화, 국가 정책/전략/계획에 기 후변화 수단을 통합 등을 제시하고 있다. 보호지역 확대 목 표에 있어서는 해양의 경우 생물다양성협약 아이치타켓 11 의 구체적 확대목표인 10%를 직접 언급하고 있으나(goal 14.5), 육상지역은 구체적인 확대목표에 대한 언급 없이 국 제적 합의에 대한 의무이행만(goal 15.1)을 언급하고 있다. 생물다양성 및 보호지역 관련 SDGs 목표에 대한 국가차원 의 효과적 이행 기반을 진단하기 위해, SDGs 채택 이후 정부에서 수립한 법정 중장기 국가계획(제3차 지속가능발전 기본계획 2016-2035), 제4차 국가환경종합계획 2016-2035), 제3차 자연환경보전 기본계획 2016-2035))을 살펴보면, 관련 세부목표별로 일부 반영이 미흡한 분야(지속가능관광의 모 니터링 및 평가기제, 해양산성화 최소화 등)도 있었으나 상당 부분 우리나라의 국가적 맥락을 반영하여 각 종 계획에 담고 있는 것으로 나타났다. 이상에서 살펴보았듯이 SDGs는 지속가능발전의 근간이 자연의 보전에 있음을 명확하게 인식하고 있는 것을 알 수 있으며, SDGs가 향후 15년간 UN 등 국제사회의 주요 개발 협력을 위한 활동수칙이 될 수 있기 때문에, 이러한 국제사 회의 공감대 속에서 향후 보호지역에 기반한 지속적인 환경 보전 활동과 협력이 강화될 것으로 기대된다. 따라서 SDGs 에 담긴 보호지역 관련 다양한 목표들과 연계하여 자연(보 호지역 등) 보전을 통한 지속가능발전모델 구현에 더 많은 관심과 노력이 필요할 것으로 판단된다.

The aim of this research is to study the impact of invasive species Ambrosia trifida on the vitality of Polygonatum stenophyllum which is endangered species. We removed the cover degree of the invasive species at different levels(C, T1, T2) in the natural habitat where both invasive plant and endangered species and observed ecological responses of P. stenophyllum for two years. C(control) which removed none of A. trifida, T1(treatment 1) removed 40~60% coverage of A. trifida and T2(treatment 2) removed all A. trifida. Plant species number, shoot length, aboveground biomass weight, shoot weight, leaf weight, fruit weight, fruit number, seed weight, fruit number, seed number per fruit were higher in the treatments of removed invasive plant cover(T1, T2) than control(C) that didn't remove it both the first year and the second year(p<0.05). However, death rate and seed weight between the control(C) and treatment(T1, T2) were almost same in the first year but showed difference in second year. This result reveals that the A. trifida has significant impact on the performance reduction of Polygonatum stenophyllum. In conclusion, removal of more than 40% of invasive plant cover degree is required to conserve the endangered species.

Nano-sized Zinc selenide (ZnSe) powder was successfully synthesized using Zn and Se precursors in a hydrothermal process. Temperature for the synthesis was varied from 95 oC to 180 oC to evaluate its influence on the microstructural properties of the synthetic particles. ZnSe powder thus fabricated was characterized using various analytical tools such as SEM, XRD, TEM and UV-Vis methods. Two types of ZnSe particles, that is, the precipitated particle and the colloidal particles, were identified in the analysis. The precipitated particles were around 100 nm in average size, whereas the average size of the colloidal particles was around 20 nm. The precipitated particles made at 150 oC and 180 oC were found to be a single phase of ZnSe; however, an inhomogeneous phase was obtained at the lower synthesis temperature of 95 oC, suggesting that the temperature for the synthesis should be over 100 oC. The precipitated particles were inactive in the UV-Vis absorption investigation, whereas the colloidal particles showed that absorptions occurred at 380 nm in the UV-Vis spectrum.

Cyanobacteria Aphanizomenon population is widely distributed in the world, and well known as harmful algae by producing toxins and off-flavor materials, thus belonging to one of the taxa that became more interested in the field of limnoecology. In this study, the frequency, intensity, and duration of Aphanizomenon occurrence were increased with the abnormal drawdown of water level in the winter in Boryeong Reservoir, and the spatial and temporal characteristics of them are compared with each other in the perspective of hydrometeorology (1998 to 2017) and limnology (2010 to 2017). In Korea, Aphanizomenon flourished mainly in high temperature, and the appearance in the low temperature was rare in total five times. The harmful cyanobacteria Aphanizomenon was observed in the low temperature (December to February) in Boryeong Reservoir from 2014, and then reached a maximum value of 2,160 cells mL-1 in January 2017. In addition, the period exceeding 1,000 cells mL-1 at this time was more than 3 months. This was simultaneously associated with abnormal water level fluctuation in the low temperature (<10℃). The large drawdown of water level in the winter season has the potential to promote or amplify the germination and development of harmful algae. Also, subsequent water quality and ecological impacts (e.g., algal toxins and off-flavor substances) need to be considered carefully.

본 연구는 히터팬 처리에 의한 시설환경 개선 및 참외의 품질 및 수량성을 검정코자 수행하였다. 히터팬 처리에 따른 2017년 1월 1일부터 31일간 터널내부의 일평균 온도는 무처리구의 17.8oC에 비하여 히터팬 처리구에서는 18.7oC로 히터팬 처리구에서 0.9oC 더 높았다. 작물이 자라고 있는 지상 20cm 부위의 풍속은 무처리구의 0.05m·s-1에 비해 히터팬 처리구에서 0.24m·s-1로 4.8배 높았고 온도는 무처리구의 35.3oC에 비해 히터팬 처리구에서는 40.9oC로 히터팬 처리구에서 5.6oC 더 높았으나 습도는 무처리구의 39.1%에 비해 8.1%P 더 낮았다. 정식 51일후 개화율 조사에서 무처리구의 91%에 비하여 히터팬 처리구에서는 96%로 5%P 더 높았고, 첫 수확 소요일수도 무처리구의 86일에 비해 4일 단축되었다. 과 중은 무처리구의 339.7g에 비하여 히터팬 처리구에서 15.1g 더 무거웠고 상품과율도 90.4%에 비하여 3.4%P 더 많았으며 10a당 상품수량도 142.9kg에 비하여 38% 더 증가하여 95% 수준에서 통계적 유의성이 인정되었다. 이상의 결과를 종합 하면 히터팬 처리로 시설내 온도 상승은 물론 공기의 유동이 활발하여 작물생육에 유리하고 수확시기가 단축되고 품질이 향상되고 수량이 증가하는 것을 알 수 있었다.

국립원예특작과학원에서 2010년 거베라 신품종 ‘Sun Shine’을 육성하였다. ‘Sun Shine’은 2007년 10월부터 2007년 12월까지 황색 반겹꽃 ‘Gold Finger’와 ‘Angel’을 교배하여 획득한 58개체의 실생계통으로부터 2008년부터 2010년까지 3년 동안의 개화 및 생육특성검정을 거쳐 선발된 절화용 대륜 거베라 품종이다. ‘Sun Shine’은 초세강건한 녹색화심의 밝은황색(RHS Y7A) 반겹꽃 대 륜계 품종이다. 꽃은 평균 직경이 10.3±1.1cm이고, 내부설상화 의 길이와 화반의 직경은 각각 4.3±0.5cm와 1.9±0.5cm, 설상화 의 길이와 폭은 각각 4.8±0.7mm와 1.0±0.3mm 꽃잎이 비교적 좁고 긴 도란형이다. 꽃대는 꽃목직경이 상부 3.8±0.6mm, 하부 5.9±1.5mm 정도로 굵으며, 꽃대의 길이는 50.5±3.4cm로 길다. 절화수명은 10.8±0.4일로 대조품종 ‘Serve Line’보다 약 1.5일이 길며, 연간 채화량은 56.9±1.9본/주로 대조품종보다 5.1본/주 많은 다수성 품종이다.

The present study examines the features of communicative functions in middle school English textbooks, identifying whether or not they are presented based on the spiral structure. It also compares the communicative functions of 15 different middle school English textbooks and investigates whether the National English Listening Tests (NELTs) reflect the communicative functions presented in the textbooks. Two corpora were compiled using the 15 middle school English textbooks and the NELTs, and they were analyzed using WordSmith Tools. The results show that all the textbooks included communicative functions that the National Curriculum recommends; however, the textbooks presented a limited number of functions. Nonetheless, the communicative functions were presented relatively in a spiral way. The majority number of communicative functions in the textbooks and the NELTs were similar to each other, but there were some functions in the tests that were not covered in the textbooks. These results imply that more diverse communicative functions should be included in textbooks in order to help improve students’ communicative competence. The communicative functions not presented in the textbooks should not be included in the NELTs.

리더십 관련 연구에서는 리더의 행동이 구성원의 태도 및 행동에 영향을 미치는 것으로 주장되고 있다. 선행연구에서는 물이 위에서 아래로 흐르듯이 리더의 행동이 부하의 행동으로 연결된다는 의미의 `적하효과(trickle-down effect)`라는 개념으로 이 현상을 설명하고 있다. 다수의 연구에서는 적하효과가 어떤 메커니즘으로 발생하게 되는지, 또 어떤 태도와 행동이 적하되는지에 관심을 가지고 실증하고 있다. 한편, 리더십행동이 부하의 태도와 행동에 영향을 미치는 정도는 상황요인에 따라 달라질 수 있으므로 적하효과를 보다 온전히 이해하기 위해서는 상황요인의 탐색이 요구된다. 그러나 적하효과의 상황요인을 밝히는 연구는 드물고, 이러한 상황변수가 긍정적 리더십행동과 부정적 리더십행동의 적하효과에 각각 미치는 영향을 실증한 연구 역시 미흡하다. 이에 따라 본 연구는 리더의 긍정적 행동과 부정적 행동을 모두 고려하여 리더의 행동이 부하의 리더십행동에 적하되는 과정에서 LMX의 조절효과를 실증하였다. 본 연구를 위해 국내의 다양한 기업에 근무하는 상사-구성원 183쌍을 대상으로 수집한 설문응답 자료를 분석하였다. 동일방법편의의 문제를 줄이기 위해 독립변수(차상위 리더의 행동)와 조절변수(LMX)는 상사를 대상으로 측정하였고, 종속변수(리더의 행동)는 구성원을 대상으로 측정하였다. 실증결과는 다음과 같다. 첫째, 차상위 리더1)의 진정성 리더십행동은 리더의 진정성 리더십행동과 정(+)의 관계를 나타냈다. 둘째, 차상위 리더의 비인격적 리더행동 역시 리더의 비인격적 리더행동과 정(+)의 유의한 관계를 보였다. 셋째, LMX수준이 낮은 집단보다 높은 집단에서 차상위 리더와 리더 간의 진정성 리더십 행동의 정(+)적 관계는 더 크게 나타났다. 넷째, 본 연구의 예측과 다르게 LMX수준이 높은 집단보다 낮은 집단에서 비인격적 리더행동의 적하효과가 더 강하게 나타났다. 즉, LMX 수준이 높은 경우에는 차상위 리더의 비인격적 리더행동의 높고 낮음에 따라 리더의 비인격적 리더행동의 수준에 차이가 없지만, LMX수준이 낮은 경우에는 차상위 리더의 비인격적 리더행동 수준이 낮을 때 보다 높을 때 리더의 비인격적 리더행동이 더 높게 나타났다. 본 연구의 실증 결과를 바탕으로 이론적, 실무적 시사점을 논의하였고, 연구의 한계와 향후 연구방향을 제시하였다.

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

식품용 금속 캔의 내면 코팅에 사용되는 에폭시 수지로 부터 용출되어 식품으로 이행될 수 있는 BPA, phenol, ptert- butylphenol과 BADGE, BFDGE 및 그 가수분해산물과 염화물 등 총 9종의 비스페놀 관련물질들을 HPLC/FLD 를 사용하여 동시 분석하는 방법을 확립하여 검량선 및 회 수율을 검토하고 식품유사용매로의 이행량을 조사하였다. 23종류의 식품용 금속 캔 총 161건을 대상으로 60oC에서 30분간 용출한 결과물, 4% 초산, 50% 에탄올 및 n-heptane 에서 전부 불검출이었다. 95oC에서 30분간 용출한 결과는 식품유사용매로 4% 초산과 50% 에탄올을 사용한 경우 BPA는 불검출~10.77 μg/L, phenol은 불검출~2.35 μg/L 검출되어 정량한계 수준이었으며, 국내 용출규격인 600 μg/ L에 비해 매우 낮은 수준임을 확인하였다. 또한 금속 캔은 저장성이 우수하여 식품을 장기간 보관하는 특징이 있어 보관기간(0~90일) 및 온도조건(4, 25, 60oC)에 따른 BPA 등 9개의 BPA 관련물질들의 이행량의 변화를 측정하였다. 온도조건이 4oC 및 25oC인 경우 90일 동안 모든 식품유 사용매에서 BPA를 비롯하여 9종의 BPA 관련물질들은 검 출되지 않았다. 식품유사용매로 물과 4% 초산을 사용하여 60oC의 온도에서 90일간 저장한 경우 BPA와 BADGE·2H2O 는 시간이 지남에 따라 약하게 증가하는 경향을 보였으나, 이행량이 70일 이후부터 급격한 증가 없이 대체로 유지되는 수준이었고, 검출값 또한 정량한계 수준으로 매우 낮 게 나타났다. 따라서 식품용 금속 캔으로부터 BPA를 비롯한 관련 물질들의 이행량은 안전한 수준으로 관리되고 있음을 알 수 있었다.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi Chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

This study investigated the current status and needs for nutrition education to help reduce children’s sugars intake at the Center for Children’s Foodservice Management (CCFM, n=115), and Child Care Facilities (CCF, n=646) through an online survey conducted from October 5th to 30th 2015. A total of 14.8% of CCFM respondents and 31.9% of CCF respondents provided nutrition education on sugars intake to young children as a main topic (p<0.001). A higher percentage (CCFM 47.8%: CCF 42.4%) delivered nutrition education on sugars intake to young children as a sub-component (p<0.001). Over 90% of the CCFM and CCF participants agreed on the necessity of providing nutrition education on sugars intake to children. The most common reasons given for delivering nutrition education on children’s sugar intake were “there are many more urgent nutrition education topics” for CCFM, and “insufficient nutrition education information and materials” for CCF. The percentage of nutrition education on children’s sugar intake provided to the children’s parents was low showing about 20% in the both groups. The percentage of CCFM participants providing nutrition, education on children’s sugar intake to the teachers in CCF was also low, showing about 14.8%; however, 68.0% of the CCF participants wanted to received teacher's education on guiding children’s sugar intake. Regarding ideas about a nutrition education program on children’s sugar intake for young children, most respondents in both groups answered “sugar intake and dental cavities or obesity” for appropriate education contents, “story telling or puppet show” for appropriate education methods, and “dietitian from CCFM and class teacher together” for appropriate educator. For appropriate education time, there was a significantl difference between the CCFM responses (average 2.7 times) and the CCF responses (average 4 times). Based on the above results, we found that implementing nutrition education on children's sugar intake at the CCFM and CCF, was low; however, awareness of the need for nutrition education on children’s sugar intake and the program development and supply was very high. Also, the opinions of CCFM and CCF participants about a nutrition education program on children’s sugar intake for young children can provide foundation data to develop and implement the CCFM-based nutrition education program.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

The purpose of this study was to investigate the fad dieting status and needs of nutrition education on healthy dieting in male and female collegians according to the desired loss weight. The subjects were 611 students (287 males, 324 females) from universities in Gyeonggi and Gangwon provinces in Korea. The subjects were divided into the following four groups based on the difference between their current body weight and their desired body weight: no desired weight loss (WL0), desired weight loss less than 5 kg (WL5), desired weight loss 6 to 10 kg (WL10), and desired weight loss more than 11 kg (WL11). The fad dieting status was surveyed using a questionnaire about 11 selected trendy dieting methods. The higher desired weight loss group showed higher current weight and BMI in both males and females. Self weight overestimation was higher in the females than in the males, and in the WL10 group than in the other groups of males. As desired loss weight increased, weight loss trials and experienced trendy dieting types increased in both males and females. In the male subjects, the experience of the half meal diet and the chicken breast diet was significantly associated with the desired loss weight. In females, trials of more trendy diet types including the half meal diet, cereal diet, fasting, and Atkins diet were significantly associated with the higher desired loss weight. The need for nutrition education on healthy dieting was high among all the different desired weight loss groups, showing that a minimum of 60% of subjects in each group answered ‘necessary and strongly necessary’, with the highest in the WL11 group in both males and females. From these results, desired loss weight is associated with higher current weight status, unhealthy weight control practices, and needs for nutrition education in both male and female subjects. Therefore, in the future, nutrition education programs should give greater attention to providing healthy dieting methods for young collegians who desire more weight loss.

Ganoderma lucidum has been traditionally used as a medicine for treatment of bronchitis, arthritis, and high blood pressure, and it has been reported to display many biological activities including anticancer and immune activities. Since mushroom mycelium is known to have excellent biological activities together with mushroom fruiting body, studies on biological activities of mushroom mycelium have been actively conducted. Thus, the present study compared the biological activities before and after the cultivation of Ganoderma lucidum mycelium on Atractylodes rhizoma. When the radical scavenging activity was assessed by the DPPH assay, ARGL (ethanol extract of Atractylodes rhizoma mycelium fermented with Ganoderma lucidum) showed radical scavenging activity of 5.58~82.56% at concentrations of 10~500 μg/assay, while AR (ethanol extract of Atractylodes rhizoma) showed radical scavenging activity of 5.27~72.08% at the same concentrations. When measured by using the ABTS assay, ARGL showed higher radical scavenging activity than AR, which was consistent with the result obtained by the DPPH assay. In the MTT assay, the cytotoxicity of ARGL against all cell lines was higher than that of AR. In particular, the cytotoxicities of AR and ARGL against Hep3B at a concentration of 400 μg/assay were 71.81% and 86.40%, respectively. In addition, the result obtained by the SRB assay was consistent with the result obtained by the MTT assay. According to the results mentioned above, there is a high probability that medicinal herb cultures using mycelium can be used as sources of functional foods since the cytotoxicities against cancer cells and antioxidant activities increased when the mycelium was fermented with Atractylodes rhizoma.

본 연구는 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 효과적으로 분석할 수 있는 방법을 확립하기 위하여 수행되었다. 이에 LC-MS/MS를 이용하여 신속하고 효율적으로 동시분석할 수 있는 시험법을 확립하였으며, 확립된 시험법에 대해 특이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하고자 하였다. 표준용액을 이용하여 검량선을 작성한 결과 r2> 0.99 이상의 직선성을 확인하였고, baicalin, eleutheroside E, ligustilide에 대한 정량한계는 각각 39.3 μg/L, 106.7 μg/L, 76.1 μg/L이었으며, 검출한계는 각각 13.0 μg/L, 35.2 μg/L, 25.1 μg/L이었다. 또한 평균 회수율은 각 성분에 대해 108.0~109.9%, 99.8~101.3%, 91.4~97.2%로 나타났으며, 반 복정밀도는 상대표준편차 5%이하, 실험실간 재현성은 9% 이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인19)에서 제시한 기준에 모두 적합한 수준이었다. 따라서 개발된 분석법은 향후 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 동시분석하는데 효과적으로 활용할 수 있을 것으로 판단된다.

This research analyzedconsumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to「Banchandeungsok」,「Booinpilj」, and「Chosunmoossangsinsikyorijebeob」, sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as 「Ganpyounchosunyorijebeob」,「Ililhwalyongsinyoungyangyoribeob」,「Chosun’s cooking of the four seasons」,「Halpaengyoungoo」, 「Chosunyorijebeob」, and 「Required reading for housewife」, sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like「Chosunyorihak」,「Chosunyoribeob」, and「Woorieumsik」, sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar’s culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.