Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

우리나라에서 가장 우점하는 BaYMV (Barley yellow mosaic virus)에 의한 국내 육성 청보리 품종의 저항성 정도에 따른 생육 및 수량 피해를 조사하였다. 바이러스 감염 검정에서 선우는 BaYMV와 BaMMV (Barley mild mosaicvirus)에 감염되어 있었으나 영양보리와 유연보리는 BaYMV에만 감염된 것으로 나타났다. 병징 발생정도에 따라 선우와 유연보리가 각각7~9와 5의 이병 정도를 보였으며 저항성 품종인 영양은 3정도의 저항성이 조사 되었다. 월동 후 초장과 분얼 경수의 생육을 조사한 결과품종별 저항성 정도에 따라 14.6~32.9%의 신장억제율을 보였으며, 생육 후기의 분얼 경수 단축률은 8.7~19.7%로 낮아지는 결과를 보였다.수량구성 요소의 피해를 건전포장 결과와 비교했을 때 중도 저항성과 감수성 품종에서 저항성 품종에 비해 간장에서 특히 큰 차이가 났으며, 수량 구성요소인 간장, 수수 및 수장 등을발병포장과 건전포장에서 수확한 재료에 대해조사하였다. 간장 단축 피해율을 조사한 결과영양보리는 14.5%가, 유연 및 선우보리는 각각24.8%와 42.7%의 신장 피해를 보였다. 수장과수수에 대한 조사 결과에서도 간장의 피해정도와 비슷한 결과를 보였다. 수장과 수수는 품종의 저항성 정도에 따라 각각 8.9~21.3%와 24.3~31.0%의 감소율을 보였다. 총체 건물 수량성을 조사한 결과 저항성 정도에 따라 건전 포장에 비해 21.6~58.0% 감소를 보여 바이러스 감염에 의해 유의적인 차이가 있었다. 특히, 감수성이 큰 선우보리에서는 건전포장의 8.0톤/ha에비해 58.0%의 감소 피해를 나타내었다. 종실수량은 약 30.0~61.2%의 감소율로 총체 수량의피해와 비슷한 결과였다. 감수성인 선우보리에서 감염포장에서 60% 이상의 종실 수량이 감소하여 가장 큰 피해정도를 나타내었다.

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence( TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a 60Co gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

생리활성물질 처리가 priming 고추종자의 발아에 미치는 영향을 분석한 결과, ASM 0.1 mM 처리에서는 치상후 7일째 98%의 발아율을 보였으며 T50은 0.96일이였다. 그러나 ASM 0.5 mM 처리에서는 17%의 낮은 발아율을 보여 발아가 억제되었다. INA 0.01 mM 처리에서는 치상 후 2일째에 90% 이상의 발아율을 보였지만, 0.1 mM 처리에서는 치상 후 5일째에 90%의 발아율을 보였다. T50은 INA 0.01과 0.1 mM 처리에서 각각 0.65와 6.03일로 나타났다. BABA와 JA 처리는 priming에 의한 발아촉진 효과에 영향을 미치지 않았다.

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 ㎝ and 57.1 ㎏ for boys, and 155.7 ㎝ and 48.8 ㎏ for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits.

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

 ,  , The effect of natural enemies on four major pests of hot pepper was tested in greenhouses. The aphids were successfully controlled by introducing three Aphidius colemani-banker plants, and releasing 23.3 wasps per m<, SUP>, 2<, /SUP>, on April 16 and 23 wasps per m<, SUP>, 2<, /SUP>, in a greenhouse of 660 m<, SUP>, 2<, /SUP>, . To control thrips, Orius laevigatus was released twice, 3.0 bugs per m<, SUP>, 2<, /SUP>, at a time(May 11<, SUP>, th<, /SUP>, and June 12<, SUP>, th<, /SUP>, ). The thrips population was controlled within 0.3 thrips per flower during the growing season. To control two species of mites, Tetranychus kanzawai and Polyphagotarsonemus latus, and the silverleaf whitefly, Bemisia tabaci, a total of 113.7 individuals of Amblyseius swirskii were released twice(May 11<, SUP>, th<, /SUP>, and 30<, SUP>, th<, /SUP>, ). The densities of B. tabaci and T. kanzawai were kept within 171.0 individuals/trap and 0.8 individual/leaf, respectively. P. latus was suppressed completely twelve days after release. The cost of the released natural enemies to control the four arthropod pests in this study was 420,000 Won per 660 m<, SUP>, 2<, /SUP>, .

유즙 내에 들어있는 유용 단백질을 분리, 정제하였을 때 예상되는 경제적 가치 때문에 우 리는 유즙 내에 들어있는 재조합 hEPO 단백질을 추출하고 정제하려는 많은 시도를 하고 있다. 이러한 노력에도 불구하고 유즙 내에 들어있는 target 단백질의 정제가 매우 어렵고, 그 순도 역시 20%에 지나지 않는다. 우리는 hEPO 유전자를 가지고 있으며 유선에서 hEPO를 분비하는 형질전환 돼지를 생산 보유하고 있다. 그러나, 이들 형질전환 돼지들은 체내에 도입된 유전자의 발현에 의해 야기되는 적혈구 과다증 그리고 혈소판 감소증과 같 은 순환기의 문제가 유발되고 있다. 명백하게, 이러한 종류의 혈액학적 변화는 장기의 정상 적인 기능을 방해하며 형질전환 돼지의 갑작스런 죽음을 초래한다. 그러므로, 앞서 언급한 문제점들을 해결하기 위한 alternative한 방법이 필요하다. 현재 연구에서, 우리는 외인성 hEPO를 발현하는 돼지에서 비정상의 생리학적 증후에 관해서 실험하였으며 hEPO를 생산 하기 위한 alternative choice로서 형질전환 돼지 유래 세포의 배양 system을 제안하였다. 5마리의 F6 hEPO 형질전환 돼지와 4마리와 대조군으로 일반돼지(랜드레이스)를 국립축 산과학원 동물바이오공학과에서 사육 도축하고 순환 장기를 채취하였다. 형질전환 돼지 순 환기 조직(유선, 신장, 폐, 비장)을 계대 배양 후 hEPO mRNA의 발현을 RT-PCR 방법으로 분석하였다. 또한, 면역조직화학 염색법을 통해서 hEPO 형질전환돼지 순환 장기조직에서 발현되는 hEPO의 발현 양상을 분석한 결과로서 유선, 신장 및 폐 조직에서 hEPO의 발현 이 확인되었으나, hEPO 발현 양상이 모든 형질전환동물 조직에서 발현되는 경향을 보이지 는 않았다. 한편, 세포면역화학 분석법에서는 형질전환돼지 유래 세포의 배양 시 hEPO가 발현되고 있는 양상을 확인하였다. 또한, 형질전환 돼지와 일반돼지의 세포 증식률과 증식 속도는 신장 세포에서는 빠른 증식을 나타낸 반면, 폐와 비장 세포에서는 느린 증식률이 확 인되었다. 배양 후 지속적인 세포 증식과 세포의 생존성을 분석하기 위하여 Apoptosis를 TUNEL과 Annexin V를 이용한 방법으로 조사한 결과, 형질전환돼지 유래의 세포와 일반돼 지의 세포 사이에 유의적 차이는 발견하지 못했다. 이들의 결과들로서 본 연구에서는 형질 전환돼지를 생산하여 유용 단백질을 이용하고자 할 경우, 목적으로 하는 세포 뿐 만 아니라 형질전환가축 유래의 다양한 세포를 이용 할 수 있는 가능성을 시사하고 있다.

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

두릅을 반응표면 분석법을 이용하여 최적의 환류 추출 조건을 설정하였다. 중심합성계획법에 따라 추출 시간(X), 에탄올 농도(X), 추출 온도(X)를 요인변수로 설정하고 수율(Y), 페놀 함량(Y), 전자공여능(Y), 갈색도(Y), 환원당(Y)을 종속 변수로 하였다. 각 추출 조건에 따른 두릅의 수율의 예측된 정상점은 추출 온도 93.49oC, 에탄올 농도 15.68%, 추출 시간 316.58분에서 최대값 32.94%로 예측되었다. 총 페놀 함량은 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출온도 97.41oC,에탄올 농도 28.4%, 추출시간 301.89분에서 1169.61 mg GAE/100 g으로 예측되었다. 각 추출조건에 따른 전자공여능을 측정한 결과 에탄올 농도에 큰 영향을 받았고 추출 온도는 94.78oC, 에탄올 농도 22.96%, 추출 시간은 323.05분에서 최대값 29.82%로 나타났다. 두릅의 추출조건에 따른 추출물의 갈색도도 모든 조건에 영향을 받았으나 특히 에탄올 농도에 큰 영향을 받았고 추출 온도 97.00oC, 에탄올 농도 38.35%, 추출 시간 321.82분에서 최대값인 0.30 O.D.를 나타냈다. 각각의 추출 조건에 따른 추출물들의 환원당을 측정한 결과 에탄올 농도에 가장 큰 영향을 받았고 추출 온도 87.62oC, 에탄올 농도 24.62%, 추출 시간 339.39분에서 최대값 1.04%로 나타났다. 실험 결과에 비추어 볼 때 두릅의 추출 공정에서 에탄올 농도가 가장 많은 영향을 미치는 것으로 사료된다. 두릅 추출물의 특성의 contour map을 superimposing하여 최적 추출조건의 범위를 예측한 결과 최적 추출 조건은 추출 시간 263.5분, 에탄올 농도 14%, 추출 온도 89.5oC로 예측되었다.

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea,using the following 5 inspections items: “putting into warehouse (A)”, “prevention of cross-contamination (B)”, “storage management (C)”, “temperature control (D)”, and “management of records and documents (E)”, We included 20detailed items. The results of distribution for frequency by five major inspection items showed that “(E)” was the highest,the next “(D)”, “(C)”; and “(B)” was the lowest. In the correlation of inspection scores between total scores, “(B)”and “(C)” were highly related to the total score, therefore, the higher score of “(B)” or “(C)”, the higher for the total score. In details of inspection items, “the management of cross-contamination upon taking product out of the warehouse”had the lowest score with a mean, of 2.67 ± 1.80, and also ranked as first of the 20 items.

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

It was researched to be alternative of TGIC type hardener with human hazard element as PT 910 mix powder paint with hardener. Generally PT 910 was compared with TGIC & Epoxy resin of hardener to be used at thermosetting powder paint. We inquired a property of matter for paint through Gel time, glass transition temperature, melting point and a property of matter for film through a property of adhesion, a property of tolerance, softness, gloss, acid-resistant, alkali-resistant, salt water spray-resistant, facilitation climatic. When PT 910 is used of hardener, it was shown the excellent results in gel time, softness, salt water spray-resistant, fracilitation climatic and the similar results in melting point, a property of tolerance, a property of adhesion, gloss, acid-resistant, alkali-resistant, as compared with the powder paint used by TGIC hardener. The glass transition temperature was little low. But there was slightly different results. After the study results, we reached the conclusion that thermosetting powder used by PT 910 is alterative to by TGIC hardener.

Canine parvovirus (CPV) type 2a (CPV-2a) has recently been identified as the main genotype circulating in the dog population in South Korea. Although CPV vaccines protect domestic dogs from CPV-2 infection, the efficacy of commercial live or inactivated CPV vaccines against CPV-2a has not been reevaluated. In this study, dogs were immunized with one of 7 commercial CPV vaccines (4 modified live and 3 inactivated vaccines) followed by challenge with CPV-2a strain, KV0901 that had been isolated from naturally infected dog in 2009. All dogs vaccinated twice with 4 commercial modified live CPV vaccines were seroconverted (geometric mean HI titer > 190.2) and most of dogs were completely protected against virulent CPV-2a strain infection. The dogs inoculated with 3 commercial inactivated CPV vaccines were also seroconverted and showed a slight loss of appetite and light diarrhea for 4 days after challenge and returned to normal at 5 days post challenge. However, the non-vaccinated dogs revealed the typical clinical signs of CPV infection including haemorrhgic diarrhea. In conclusion, the 4 live CPV vaccines licensed in Korea cross-protected dogs against virulent challenge with CPV-2a and are applicalble to pet dogs for the prevention of CPV infection.

목적 : 본 연구는 18세 미만 뇌병변 장애인의 자세보조용구 사용 현황에 대한 실태조사를 통해 향후 자세보조용구 지원 사업을 위한 기초자료를 제공하는데 그 목적이 있다. 연구방법 : 18세 미만 뇌병변 장애인을 대상으로 2011년 3월 2일부터 2011년 3월 30일까지 전국의 병원, 복지관, 보조공학서비스센터, 특수학교를 중심으로 자세보조용구에 대한 설문지를 메일로 배포하여 설문을 실시하였다. 총 526개의 자료가 수집되었고 최종적으로 475명의 자료를 분석하였다. 결과 : 자세보조용구의 필요성 조사 결과 전체 대상자의 89%가 필요하다고 응답하였으나 실제로는 대상자의 43%만이 보유하고 있는 것으로 조사되었다. 자세보조용구를 보유하고 있지 않은 이유는 ‘가격이 비싸서’가 52.23%, ‘어떤 것이 필요한지 몰라서’가 43.01%, ‘어디서 사야 하는지 몰라서’가 3.41%인 것으로 나타났다. 자세보조용구를 사용하고 있지 않는 이유는 ‘작아져서’가 44.68%, ‘안 맞아져서’가 17.02%였다. 대상자들이 보유하기를 원하는 자세보조용구 품목은 특수의자, 특수휠체어, 선자세보조기구, 차량용자세보조기구, 목욕자세유지기구 순으로 나타났다. 결론 : 앞으로 18세 미만 뇌병변 장애인에게 자세보조용구를 제공하는 서비스를 시행할 때에는 전문지식을 가진 전문가가 각 각의 대상자에게 적합한 최적의 자세보조용구를 평가하도록 하고, 구입 후 사후 관리에 대한 교육과 지속적인 모니터링을 통해 자세보조용구의 사용이 효율적으로 이루어지도록 해야 할 것이다.