In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.
1. Pepsin과 pancreatin 소화물들을 비교한 결과, 순수한 팥 단백질 중에서 소화효소 저항성을 가지는 단백질이 존재하는 것으로 확인되었다. 2. 팥의 주요 단백질을 제거하고 pepsin과 pancreatin으로 소화시켰을 때 더 많은 분해가 일어나는 것으로 보아 팥의 주요단백질들 중에 소화효소 저항성을 가지는 것이 많을 것이라 추측된다. 3. 팥의 주요 단백질들은 장 점막세포와는 크게 작용하지 않는 것을 확인할 수 있었다. 4. 팥 단백질의 데이터베이스 구축과 팥 단백질이 다른 영양소들과의 상호작용을 하는 지에 대한 연구가 진행되어야 할 것이다.
We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.
In the segmented-in-series solid-oxide fuel cells (SIS-SOFCs), fabrication techniques which use decalcomania paper have many advantages, i.e., an increased active area of the electrode; better interfacial adhesion property between the anode, electrolyte and cathode; and improved layer thickness uniformity. In this work, a cell-stack was fabricated on porous ceramic flattened tube supports using decalcomania paper, which consists of an anode, electrolyte, and a cathode. The anode layer was 40μm thick, and was porous. The electrolyte layers exhibited a uniform thickness of about 20μm with a dense structure. Interfacial adhesion was improved due to the dense structure. The cathode layers was 30μm thick with porous structure, good adhesion to the electrolyte. The ohmic resistance levels at 800, 750 and 700˚C were measured, showing values of 1.49, 1.58 and 1.65Ω·cm2, respectively. The polarization resistances at 800, 750 and 700˚C were measured to be 1.63, 2.61 and 4.17cm2, respectively. These lower resistance values originated from the excellent interfacial adhesion between the anode, electrolyte and cathode. In a two-cell-stack SOFC, open-circuit voltages(OCVs) of 1.915, 1.942 and 1.957 V and maximum power densities(MPD) of 289.9, 276.1 and 220.4mW/cm2 were measured at 800, 750 and 700˚C, respectively. The proposed fabrication technique using decalcomania paper was shown to be feasible for the easy fabrication of segmented-in-series flattened tube SOFCs.
본 연구는 섬유 소재에 IT기술을 적용하는 디지털 의류 제품 중 하나로 여성 재킷에 MP3기능을 내장시켜 상용화 할 수 있는 디자인 모형을 개발하는 것이다. 이를 위하여 선행 연구 고찰 및 5가지 MP3 기능 스마트 의류 초기 모형의 착의 평가 및 사용성 평가 결과를 반영하여, MP3 입력장치 및 모듈의 위치, 이어폰선과 신호선의 경로 등을 최적화하고 직물 기반의 신호선과 입력 장치를 이용함으로써 사용자 중심의 인터페이스와 사용성 및 동적 착용성을 갖춘 MP3 기능 스마트 재킷의 상용화 모형을 개발하였다. 이는 10대 후반부터 20대 초반까지의 여성복 시장을 겨냥한 것으로 최근의 패션 트렌드와 소비자의 감성적 만족도 그리고 디지털 의류 제품으로서의 가치를 고려해 볼 때 상품적 효용이 매우 높을 것으로 예측된다.
This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high(1.51 times per a day, 459.8μl), 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.
원예치료가 텔레마케터의 자아존중감 향상에 미치는 영향을 알아본 결과, 텔레마케터의 자아존중감이 매우 향상되었다. 이는 텔레마케터들이 꽃 박스를 만들어 자기 자신에게 선물해서 스스로 소중한 사람으로 인지하게 되었고, 압화와 꼴라쥬 같은 공예들은 다른 사람에게 선물함으로써 동료들 또는 가족과의 관계가 개선되어 자기만족을 느끼거나 타인에게 인정받는 계기가 되었다고 생각된다. 따라서 무차별적 폭언 등으로 업무적 스트레스를 받는 감정노동자인 텔레마케터들에게 다양한 원예치료 프로그램이 개발하여 지속적으로 제공한다면 텔레마케터의 자아존중감을 향상시키는 데 공헌할 것이라는 것을 제언한다.