‘Saeyan’is a mushroom variety with white-color, developed through single-spore crossing between the Auricularia cornea ‘Pungwoon’ (brown-colored) and the ‘JNM21235’ (white-colored). Using the RHS Color Chart, the superior strains with fruiting bodies were classified into eight colors, including light brown, dark brown, and white. Among these, the ‘Saeyan’ strain (JNM-MI-85) was selected as a new variety for its low wrinkle density, clean white color (NN155B), and reduced clustering of fruiting bodies. The ITS sequence analysis confirmed its classification as Auricularia cornea. It was named ‘Saeyan’, a pure Korean word meaning “new and white,” and filed for plant variety protection in 2018 (Application No. 2018-17). The variety was officially registered in 2021. ‘Saeyan’is characterized by its white fruiting body with an ear-shaped morphology. The optimal temperature range for mycelial growth is between 25°C and 30°C. Cultivation on sawdust bag substrate required approximately 38 days, with the primordia formation period being around 10 days. The total cultivation period was 112 days. The fruiting bodies exhibited a length of 55 mm, a width of 42 mm, and a thickness of approximately 0.92 mm. Mushroom formation can occur individually as single fruiting bodies or collectively as clustered formations. The mushroom yield was relatively high at 854 g/0.9 kg and demonstrated strong resistance to diseases.

본 연구의 목적은 동물교감활동이 아동의 사회정서 역량에 미치는 효과를 알아보는 데 있다. 연구 대상은 S시에 위치한 초등돌봄교실에 등록된 28명의 아동으로, 실험집단과 통 제집단으로 나누었다. 실험집단에게는 6주 동안 주 2회씩 동물교감활동을 실시하였고, 통 제집단에는 별도의 프로그램을 적용하지 않았다. 사전･사후 검사 결과, 실험집단 아동의 사회정서역량이 유의미하게 향상되었음을 확인하였다. 특히, 아동들은 동물과의 상호작 용을 통해 자신의 감정과 생각을 더 자유롭게 표현할 수 있게 되었고, 타인과의 의사소통 및 사회적 관계 형성에 긍정적인 변화를 경험하였다. 이러한 결과는 동물교감활동이 아동 의 사회정서적 발달을 지원하는 효과적인 방법이 될 수 있음을 시사하며, 이는 교육 현장 뿐만 아니라 사회적 관계 형성에 있어서도 중요한 의미를 가진다. 따라서 본 연구는 아동 을 위한 동물교감활동 프로그램의 효과를 연구하는 데 있어서 기초자료로 활용 가능성과 경험적 자료를 제공하였다는 점에서 의의가 있다.

본고는 단국대학교 부설 한문교육연구소에서 개발 중인 특수 어휘 매칭 툴을 구동시켜 어휘 데이터의 문제점과 개선 방향을 논의하기 위해 작성되었다. 한문교육연구소 개발 어휘 매칭 툴은 최종적으로 한문 고전 텍스트를 토크나이징(Tokenizing) 하기 위한 것이며, 특수 어휘의 매칭은 전체 텍스트를 토크나이징을 하기 위한 첫 단계라고 할 수 있다. 이 어휘 매칭 툴 실행 결과를 MARKUS 자동 마크업과 비교함으로써 매칭 툴과 그 데이터의 장단점을 분석하고, 이 과정에 발견된 문제점에 대해 보완할 수 있는 방향을 제시하였다. 한문교육연구소 어휘 매칭 툴은 한문고전에 특화된 도구로서 중요한 역할을 할 수 있으며, 앞으로 한문 고전의 토크나이징 에도 기여할 것으로 기대된다. 하지만 현재 상태에서는 여러 가지 보완이 필요하다. 우선, 한국 고유의 지명과 인명 데이터를 추가할 필요가 있다. 현재 데이터는 주로 중국의 어휘에 집중되어 있어 한국 고유 어휘가 부족한 상황이다. 추가 어휘데이터를 구축함으로써 해결할 수 있을 것으 로 보인다. 또 별칭의 매칭 문제 등을 해결할 필요가 있다.

This study was conducted to obtain basic data on domestic wild Lanopila nipponica K specimens collected in Jeollanam-do from 2015 to 2017 to investigate the characteristics of fruit bodies and analyze their nutritional components. L. nipponica K. was mainly found near hills, such as in persimmon fields around hills, on mountain trails, and in bamboo fields. L. nipponica K. occurred from July to mid-October, especially after the rainy season or a typhoon, when the air humidity was increased. Rainfall occurred for 8–15 days during the 20 days before the collection date, and the average temperature was ≥ 23oC. The size of the fruit body was 12.3–28 cm, and the weight varied depending on the size; however, the fruit body was estimated to grow overnight, reaching the size observed at its discovery. As aging progressed, the surface of the fruit body cracked, and it turned dark after 6 days. Spores were lump-shaped when the surface was cut with a knife. When the soil on the surface of the site where the fruit body was located was scratched, a white thread-shaped mycelium expanded. At the time of collection, the flesh of the fruit body was white, but it turned brown and fluffy as maturity progressed. On the sixth day after the mushroom was generated, it produced a pungent odor and became friable, resembling a black cotton ball. The surface of the fruit body was white and had a circular or elliptical shape. Crude protein content tended to be high at 59% of the dry weight. The antioxidant activity, determined using the DPPH radical scavenging analysis method, was 167 vitamin C equivalents/100 g. The spores were brown, approximately 6 μm in size, with protrusions on their surface.

Melons, a rich source of vitamins and fibers, are commonly grown in the soil. Hydroponic cultivation could improve yield and quality of melon and selection of substrate volume and the kind of substrates is important for hydroponic cultivation of melons. This study investigated the effect on melon growth according to volume of granular rockwool and substrates of coir and rockwool slab. ‘Geumsegye’ melon (Cucumis melo L. cv. Geumsegye) was cultivated hydroponically according to volume of granular rockwool to 1.0, 1.5, 2.0, 3.0, and 4.0 L, and was also cultivated using coir and rockwool slabs. Logistic model was applied to estimate the growth characteristics of melons such as plant height, leaf length, leaf width, and the characteristics of fruit. The growth characteristics of melons were significantly increased at 4.0 L compared to those grown of 1.0 L volume of on granular rockwool, and the results were the highest in coir and rockwool slabs. Melons grown in rockwool slabs showed the largest fruit fresh weight, fruit length, and fruit width. During hydroponic cultivation, growth characteristics of melon appropriate at the 4.0 L volume of granular rockwool, and the highest at coir and rockwool slabs. This study provides a basis for understanding the effect of root zone environment to the growth characteristics and fruit quality of non-netted melon.

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.