본 연구는 까마귀쪽나무 열매 추출물이 대식세포인 RAW264.7세포에서의 면역증가 효능과 조골세포인 MC3T3- E1 세포에서 뼈건강 효능에 미치는 효과를 확인하고자 하였다. 면역증가 효능을 알아보기 위해서 까마귀쪽나무열매 열수추출물(LJF-W)과 70% 에탄올추출물(LJF-70E)을 저농도(10 μg/mL), 중농도(100 μg/mL) 및 고농도(1,000 μg/ mL)로 각각 사용하였고, 양성대조군으로는 홍삼 진세노사이드(Rg1+Rb1+Rg3 5.5 mg/g)를 이용하여 실험을 진행하였다. 실험 결과 열수추출물(LJF-W)과 70%에탄올추출물(LJF- 70E) 처리군에서 NO 생성량이 무처리구 그룹에 비하여 통계적으로 유의하게 증가하였다. 염증성 cytokine인 TNF- α, IL-6, IL-1β의 생성량은 열수추출물(LJF-W)에서 무처리 구에 비해 통계적으로 유의하게 증가하였으나, 70% 에탄올추출물(LJF-70E)에서는 차이가 없음을 관찰할 수 있었다. 또한 뼈건강 효능을 확인하기 위해서 까마귀쪽나무열 매추출물에 의한 조골세포인 MC3T3-E1세포의 세포증식능을 확인한 결과, 열수추출물과 70%에탄올추출물 처리 군에서 조골세포 증식능이 무처리구에 비하여 통계적으로 유의하게 증가하였다. 이 결과를 통해 까마귀쪽나무열매 열수추출물(LJF-W)이 면역증가와 뼈건강에 대한 효능성분으로 가능성이 있음을 확인하였다.

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as ‘beef.’ Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

Quality assessment of sweet persimmon or “Fuyu” was evaluated over room temperature distribution periods after 40-day storage at 0oC cold room. All Hunter’s values (L, a, and b) of sweet persimmon were significantly decreased after 4-day room temperature distribution while the flesh firmness was drastically decreased after 3-day room temperature distribution. Glucose and fructose contents were significantly increased by the degradation of sucrose after 3-day room temperature distribution. The highest extraction yield was obtained in the flesh of persimmon. Extraction yields of each part of “Fuyu” persimmon were 15.53% for flesh, 10.53 for seed, and 13.83 for flower bud. However, the total phenolic content of flesh was 4.8 μg/mg which was extremely lower than that of the seed (175.5 μg/ mg) and flower bud (178.2 μg/mg) of sweet persimmon. With high phenolic content, both the flower bud and seed of sweet persimmon showed excellent antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging test. The results showed a great potential for byproducts (seed and flower bud) of long-term, cold-stored sweet persimmon “Fuyu” as a good antioxidant material for novel functional foods.

본 연구는 글로벌 기업의 인사관리 혁신에 바탕을 두고 S기업의 중동 건설현장에 근무 중인 제3국 인 력을 대상으로 표준 인사체계를 구축하여 적용한 사례 연구이다. 본 연구는 인사제도의 핵심 구성항목인 평가체계, 승격체계, 보상체계 및 직급체계에 대한 구축사례를 고찰하여 4가지 핵심 명제를 도출하였다. 글로벌 인사체계 내재화를 통해 성장경로, 직무만족, 고용안정과 Loyalty를 창출하고, 궁극적으로는 인력 운영의 최적화, 조직몰입과 생산성 제고, 우수인력의 확보를 통해 글로벌 경쟁력을 강화하는 방안을 조명 해 보고자 하였다. 명제 도출결과 첫째, 평가체계 구축에 있어서 기존의 연공서열에서 능력중심으로 평가방식을 전환하여평가의 객관성과 신뢰성을 높이고, 평가항목을 세분화하여 부진항목에 대한 역량개선을 통해 성과 향상 을 유도해야 한다. 둘째, 승격체계 구축에 있어 상위직급으로 승격할수록 보다 중요한 역할과 책임을 할당 하는 것은 구성원의 역량과 조직 신뢰를 높여 조직 충성도를 높게 한다. 셋째, 보상체계에 있어 지역별 상이한 임금의 격차를 수당으로 조정한 보상체계 구축은 인력의 지역이나 국가 간 이동에 대해서도 유연 성을 높인다. 이는 자연스런 연속근무를 유도하여 고용안정을 도모하게 된다. 넷째, 역할과 책임에 기반을 둔 직급체계 구축은 직급에 따라 요구되는 전문지식과 기술을 축적함과 동시에 성장에 대한 경로를 명확 히 제시해 줄 수 있다.

This research presents a preparation method of dental components by metal injection molding process (MIM process) using titanium scrap. About 20 μm sized spherical titanium powders for MIM process were successfully prepared by a novel dehydrogenation and spheroidization method using in-situ radio frequency thermal plasma treatment. The effects of MIM process parameters on the mechanical and biological properties of dental components were investigated and the optimum condition was obtained. After sintering at 1250oC for 1 hour in vacuum, the hardness and the tensile strength of MIMed titanium components were 289 Hv and 584 MPa, respectively. Prepared titanium dental components were not cytotoxic and they showed a good cell proliferation property.

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at 160℃ for 1 min or at 180℃ for 40 sec, and soaking for 0～24 h) of Sasambeong recorded in the “Sumunsasul”. The Sasambeong was evaluated for crude lipid content, hardness, Hunter’s color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter’s color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43～24.31% and 525.90～388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at 160℃ for 1 min.

The purpose of this study is to determine the possibility of using Crataegi fructus as natural health food source. The research was conducted to determine the biofunctional activities of Crataegi fructus extract. Methanolic extract from Crataegi fructus was partitioned by using organic solvents, including n-hexane, ethyl acetate, n butanol, and water. Ethyl acetate soluble fraction was shown to have the strongest antioxidant activity (RC₅₀=4.39 ㎍/㎖) among the fractions. In the antimicrobial activity assays, ethyl acetate soluble fraction was effective in bacterial inhibition, against the cases of Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in 125 ㎍/㎖. In the anticomplementary activity assays, water soluble fraction was the most effective exhibiting 18.4% inhibitory activity.

The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12, 402.42 ㎎/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2, 2-diphenyl-1 picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2, 2'-azino-bis(3 ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were 34.1±2.56 ㎎/g, and total flavonoids contents were estimated at 4.9±0.26 ㎎/g. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 ㎎/g. Total phenolic contents of cultured wild ginseng roots were 11.2 ㎎/g, and total flavonoids contents were estimated as 4.2 ㎎/g. The electron donating ability of cultured wild ginseng roots were 24.7～31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of 1, 000 ㎍/㎖. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.