We conducted a study on the possibility of using the power plant's thermal effluent system by using a heating system to utilize the thermal effluent from Jeju Power Headquarters of KOMIPO. In this study, growth information such as the size, leaf area, fresh weight and dry weight of subtropical persimmon fruit (A) in the facility cultivation complex were measured. In the comparison group (B), the growth information of the same crop was measured and compared in an unheated greenhouse near Harye-ri, Namwon-eup, Seogwipo. Fruit size was measured at monthly intervals, and leaf area, fresh weight, and dry weight were measured at new shoot season. Measurement results of A and B growth information, 1) Fruit diameter & length, A grew 7.3% and 9.4% than B, 2) Leaf area, A grew 4.7% than B, 3) Fresh weight, the decrease was 8.9%, but the dry weight was 3.6%, indicating that A contains more nutrients than B. Therefore, if the heating control by supplying thermal effluent to the facility greenhouse, it can contribute to reducing the energy cost and improving quality.

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the ‘Samkwang’ cultivar. In Step Ⅰ, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step Ⅱ, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step Ⅲ, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

Evodiae Fructus is the dried unripe fruit of Evodia rutaecarpa, and has traditionally been used for treating stomachache and diarrhea. Evodiamine and rutaecarpine, the major biologically active compounds of Evodiae Fructus, are reported to have anti-oxidative and anti-inflammatory effects, as well as inhibit proliferation and metastasis of various cancer cells. The current study investigates the anti-oxidative and anti-cancer effects of the Evodiae Fructus extract, considering varying concentrations of methanol extraction (40, 80, and 95%). High contents of total phenolic compounds were determined in the order of extracts 80, 95, and 40%. Evaluating contents of the 95, 80, and 40% extracts revealed 36.77, 7.29, and 1.86 μg/mg evodiamine, respectively, and 53.02, 17.16, and 3.79 μg/mg rutaecarpine, respectively, with the highest content of both compounds obtained in the 95% extract. DPPH radical scavenging activity was observed to be inversely proportional to the contents of total phenolic compounds, with decreasing SC50 values obtained in the order 80, 95, and 40% extract. The 95 and 80% extracts exerted toxicity to AGS gastric cancer cells, but the 40% extract was non-toxic. Evodiamine is a known anti-cancer agent, and could be responsible for the observed toxicity. Cleavage of PARP, and Caspase-3, -7, -8 and -9 was observed in the 95% extract-treated AGS cells, indicating that cell toxicity exerted by the 95% extract could be attributed to apoptosis.

본 연구에서는 국내 유통중인 가정간편식 샤브샤브 밀키트를 원료별(쇠고기, 숙주, 쌈추, 새송이버섯, 배추, 단호 박)로 구분하여 미생물 오염도를 알아보기 위해 일반세균수(total aerobic bacteria), 대장균군(coliform)/대장균(E. coli), 효모 및 진균류(fungi), 황색포도상구균(S. aureus), 및 바실러스세레우스(B. cereus)에 대한 정량적 분석을 실시하였다. 아울러, 살모넬라(Salmonella spp.)와 리스테리아 모노사이토제네스(L. monocytogenes)에 대한 정성적 분석을 실시하였다. 샤브샤브 밀키트 원료의 일반세균수(총균 수)는 3.98-6.50 log CFU/g로 검출되었다. 특히, 쇠고기의 경우 6 log CFU/g 이상의 균이 검출되었으며 숙주, 단호박, 배추의 경우 5 log CFU/g 이상의 균이 검출되었다. 진균류 (곰팡이/효모)의 오염도는 2.78-3.52 log CFU/g 수준으로 검출되었다. 대장균군은 일반세균수와 마찬가지로 쇠고기에서 3.28 log CFU/g으로 가장 높게 검출되었으며 기타 신선야채류의 경우 2 log CFU/g 수준으로 검출되었다. 대장균은 6가지 원료 모두에서 검출되지 않았다. S. aureus 는 쇠고기와 쌈추를 제외한 숙주, 배추, 새송이버섯, 단호박에서 1.33-1.71 log CFU/g의 수준으로 검출되었다. B. cereus는 쌈추를 제외한 모든 원료에서 1.15-2.01 log CFU/g 의 수준으로 검출되었다. L. monocytogenes는 새송이버섯을 제외하곤 모든 원료에서 25-50%의 양성검출을 보였고 Salmonella는 모든 원료에서 음성으로 나타났다. 본 연구 결과의 종합적 분석시, 쇠고기 원료에서 일반세균수와 대장균군 기준치를 초과하였고 황색포도상구균과 바실러스 세레우스는 대부분의 원료에서 식품안전을 위협할만한 위험한 수준은 아니었으나 검출되었고 저온성식중독균인 리스테리아모노사이토제네스 역시 일부 원료에서 양성을 보였기 때문에 본 제품의 원료별 생산단계에서의 살균·소독의 적절한 공정과 섭취시 충분한 열처리를 통해 잔존미 생물을 사멸하는 것이 긴요하다. 또한 조리기구 및 조리 종사원 손에 의해 최종 식품을 공정하면서 미생물이 전 파될 가능성이 있으므로 최종 식품의 안전성을 확보하기 위해 오염된 접촉면에 의한 교차오염을 최소화하며, 개인위생수준의 개선, 조리기기의 분리사용과 세척 및 소독을 통한 조리기기의 청결유지가 무엇보다도 중요하다. 아울러 본 연구의 미생물오염수준 자료는 가정간편식밀키트의 미생물위해평가(Microbial Risk Assessment) 의 기초자료로 활용될 수 있을 것으로 사료된다.

연엽산 산지계류의 저서성 대형무척추동물은 총 24과 44종 658개체가 확인되었으며, 참납작하루살이(Ecdyonurus dracon Kluge)가 13%로 우점하였다. 서식습성군으로는 붙는 무리(56%), 굴파는 무리(19%), 헤엄치는 무리(14%) 및 기는 무리 (56%)의 총 4군집이 확인되었고, 1개소(UP1)를 제외한 모든 조사지점에서 붙는 무리가 우점한 것으로 나타났다. 그리고 서식특성은 서식처의 유속, 수심, 계상재료 등 수리학적 요인과 용존산소, 수온 등 수질 요인에 따라 달라지며, 유수가 정체하는 소(pool)보다는 유속이 빠른 여울(riffle, step-riffle)에서 그 차이가 나타났다. 즉, 여울에서는 수심과 관계없이 계상의 유속이 빠르고 계상재료의 중앙입경과 최대입경이 클수록 서식처에서 붙는 무리가, 유속이 느리고 계상재료의 중앙입경과 최대입경이 작은 서식처에서 굴파는 무리와 기는 무리가 우점하였다. 또한, 용존산소와 유속은 정의 상관관계(y = 0.6666x － 0.659, R² = 0.0851)에 있으며, 굴파는 무리가 기는 무리와 붙는 무리보다 더 넓은 범위에 서식하는 것으로 나타났다. 수심이 얕을수록 일사량에 대한 수온의 민감도가 크기 때문에 수심과 수온은 부의 상관관계(y = -26.397x + 283.87, R² = 0.1802)를 보였으며, pH와 수온은 정의 상관관계가 나타났다. 한편, pH와 용존산소의 관계를 상･하류로 구분하여 서식특성을 파악한 결과, 군집과 상관없이 울페도가 68%로 높았던 상류에서는 높은 용존산소값과 낮은 pH를, 울페도가 51%로 상대적으로 낮았던 하류에서는 낮은 용존산소값과 높은 pH가 나타나, 계안림에 의한 부착조류의 증식과 수온상승을 억제하는 역할을 한 것으로 판단된다. 이 연구는 산지계류에 있어서 저서성 대형무척추동물의 서식특성을 파악함으로써, 산지계류가 청정지역 으로 인식되어 연구 대상으로서의 관심도가 낮았던 부분의 자료를 보완하였다. 따라서 향후 산지계류의 보호 및 관리 측면에서 의 연구 방안 마련과 학술적인 가치를 높이기 위한 기초자료로 활용될 것으로 기대된다.

This study examined Korean employees’ meal structure characterized by mealtime, meal places, and companions. The data from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time Use Survey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate meals three times a day on both working and non-working days. The breakfast and lunch-times on working days were distributed within two hours, but the dinner time on working days and all three meals on non-working days were dispersed across a three-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30 minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten at restaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone (40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). The characteristics of Korean employees’ meal structure appeared different on working days and non-working days. Such characteristics should be considered in the process of planning nutrition policies and programs for employees.

This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.