Calystegia pubescens Lindl. (C. pubesens)는 전통적으로 이뇨, 피로 및 혈당 강하 효과로 사용되어 온 한국 토종 식물이다. C. pubesens는 이전 연구에서 항산화 및 미백 효과를 보였지만 항균 및 항염증 특성에 대한 연구가 제한적이고 기능성 소재로서의 입증이 부족하다. 본 연구에서는 70% 에 탄올로 추출한 C. pubesens의 잎(CPL)과 줄기(CPS) 추출물의 항균, 항산화 및 항염증 효과를 조사했다. CPL은 CPS보다 여드름균, 황색포도상구균, 대장균과 녹농균에 대해 우수한 항균 효과를 보였다. 또한 CPL은 CPS보다 DPPH 및 ABTS+ 라디칼 소거 분석에서 더 높은 항산화 활성을 나타냈다. 따라서 CPL 은 CPS에 비해 우수한 항균 및 항산화 효과를 보였다. 이러한 결과를 바탕으로 RAW264.7 대식세포를 이용한 CPL의 항염증 효과를 확인하기 위한 추가 연구를 진행하였다. 지질다당류(LPS) 자극에 의해 생 성된 산화질소(NO)는 CPL에 의해 감소되었다. 또한, LPS에 의해 증가된 iNOS의 단백질 및 mRNA 발 현은 CPL에 의해 감소되었으며, 이는 NO 생산과 동일한 경향을 나타내었다. 결론적으로 본 연구는 CPL이 CPS에 비해 우수한 항균 및 항산화 효과를 가지고 있음을 확인하였으며, LPS에 의해 유도된 iNOS 발현 및 NO 생성 억제를 통해 CPL의 항염증 효과를 입증했다. 본 연구 결과를 바탕으로 CPL의 기능성 소재로서의 가능성을 제시한다.

To investigate residual pesticide levels in agricultural products contained in Meal-kits, 27 Meal-kit products were collected from marts, Meal-kit shops, and online stores in Incheon City, South Korea. Seventy-six vegetable and thirty-seven mushroom products were analyzed for residual levels of 339 pesticides. Residual pesticides were detected in 23 out of 76 vegetables and were not present in the 37 mushroom products. The residual pesticide detection rate was 20.4% (23/ 113 cases). The pesticides famoxadone 0.034 mg/kg (standard: 0.01 mg/kg or less, PLS) and fenpyroximate 0.302 mg/kg (standard: 0.01 mg/kg or less, PLS) exceeded their maximum residue levels (MRL). This survey revealed that various types of pesticides remain in agricultural products in Meal-kits. Due to the nature of Meal-kit products, there is no separate standard for residual pesticides in agricultural products. Therefore, continuous monitoring of residual pesticides is necessary.

This study investigated the relationship between service quality factors, customer satisfaction, and reuse intention based on the degree of attachment to companion animals felt by caregivers when using dog grooming services. An online and offline survey with caregivers experienced in dog grooming services were conducted, and 304 responses were analyzed using SPSS 26.0 Statistics Program. The analysis revealed the following. First, sub-factors of dog grooming service quality: empathy, assurance, tangibles, and reliability, significantly affect customer satisfaction. Second, customers satisfaction with dog grooming services significantly affects their reuse intention. Third, only reliability demonstrates a moderating effect on attachment to companion dogs in influencing the relationship between customer satisfaction and service quality. These findings that service quality management is necessary to improve the business performance of dog-grooming services. Particularly, this study is meaningful in presenting the direction of service marketing centered on trust, as more guardians consider companion dogs as family.

본 연구는 이러닝 학습에서 간격학습과 차단학습의 비율을 조절한 혼합학습이 학생들의 학업성취도와 학습 만족도에 미치는 영향을 파악하는 것을 목적으로 하였다. 이를 위해 간격학습과 차단학습의 비율에 따라 다섯가지 조건을 제작하 고 실험에 사용하였다. 실험에는 총 121명의 학생이 실험에 참가하였고 사전 수학 학업성취도를 비롯하여 사후 수학 학 업성취도, 학습 만족도, 예측 점수를 실험 절차에 따라 측정하였다. 연구 결과는 다음과 같다. 먼저 사전 학업 성취도에 서는 다섯 개의 집단 모두 차이가 없었다. 하지만 사후 학업 성취도는 100% 차단학습으로 실시한 학생들보다 간격학습 으로 진행한 학생들이 높았다. 차단학습의 비율이 감소함에 따라 사후 학업 성취도도 서서히 증가하는 패턴을 발견할 수 있었다. 다음으로 학습 만족도와 예측점수의 경우 차단학습 비율이 증가하면서 점점 증가하는 패턴을 발견하였다. 결과 적으로 학생들에게 차단학습 비율을 증가시키면 학업성취도는 감소하지만 학습 만족도와 예측점수는 높아지는 것을 알 수 있었다. 마지막으로 차단학습 비율 정도와 평가시기(사전, 사후)에 따른 학업성취도의 차이를 분산분석을 통해 분석해 보았다. 그 결과, 차단학습이 없는 조건과 차단학습이 25% 실시된 조건간에 학업 성취도의 차이가 없는 것을 발견하였 다. 이 연구는 기존에 없던 차단학습과 간격학습을 섞은 혼합학습이라는 새로운 관점을 제시해주며, 적절한 혼합학습은 학생들의 성취도와 만족을 동시에 만족시킬 수 있다는 사실을 제시하였다.

블레이드는 바람 에너지를 전기 에너지로 변환하기 위한 풍력발전기 시스템의 핵심 요소이다. 블레이드의 공기역학적 설계는 적절한 에어포일을 선택하고 블레이드 축을 따라 최적의 단면을 결정하는 것이다. 본 연구의 목표는 블레이드 에어포일의 모델을 개발하고, 개발한 에어포일의 효율을 분석하는 것이다(블레이드 형상은 수정된 SM 시리즈 프로파일을 기반으로 함). 일반적으로 풍력 터빈 블레이드는 Cl/Cd에 민감하다. 본 연구의 초점은 X-Foil 프로그램을 통해 강한 바람과 돌풍에서의 최고 효율(Cl/Cd)을 위한 에어포일의 좌표를 최적화시키는 것이다. 국내 해역의 난류 특성, 돌풍 및 바람 조건에 대한 적절한 에어포일을 개발하기 위해서는 수치 해석을 통해 에어포일의 길이와 이에 따른 두께비(Y/C), 에어포일의 최대 두께비에 대한 상대 위치(Xd), S형 tail edge 및 비율 등을 계산하여 결정한다. X-Foil 프로그램을 통해 모델링된 2D 모델에 대하여 CFD(Computational Fluid Dynamics) 검증을 반복 수행하여 최적화시켰다.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

본 연구는 grooming brush의 제공에 따른 한우 암소 육성우의 사양성적, 행동특성, 혈액 내 cortisol 및 혈액성상의 변화를 조사하였다. 6개월령의 암소 육성우(110.63±12.23kg) 32두를 32m2 우방에서 대조 구(non grooming brush), 처리구 1(Chevron angle type grooming brush, CHAT), 처리구 2(Straight type grooming brush, ST) 및 처리구 3(Chevron angle type and Straight type grooming brush, CHAST)으로 처리당 4두씩, 4처리 2반복으로 완전임의 배치하여, 2주간 예비시험 후 8개월간 본 시험 을 실시하였다. 시험결과 grooming brush 제공에 따른 사양성적으로 종료 시 체중과 일당증체량에서 는 대조구 대비 처리구에서 유의적(p<0.05)으로 증가하였고, 사료요구율에서는 대조구에서 가장 낮은 사양성적을 보였다(p<0.05). 행동특성 중 횡화 및 걷기시간은 대조구 대비 grooming brush를 제공한 모든 처리구에 유의적으로 높게 나타났다(p<0.05). 음수행동의 빈도는 처리구 3에서 유의적(p<0.05)으 로 증가하였다. 또한, 몸단장행동인 자기몸 핥기, brushing 행동과 투쟁행동은 대조구에서 다른 처리구 에 비해 유의적으로 증가하였다(p<0.05). 혈액성상에서 헤모글로빈수치는 처리구에서 유의적(p<0.05) 으로 높았고, 스트레스 호르몬인 cortisol 농도는 대조구에서 유의적(p<0.05)으로 높은 수치를 보였다. 따라서, grooming brush 제공에 따른 한우 육성 성적, 행동특성 그리고 혈액 내 cortisol의 변화는 집 단생활을 하는 소의 사회적인 행동에 긍정적인 영향을 미치는 것으로 볼 수 있으며, 스트레스 저감으로 인해 건강한 발육에 기여하는 것으로 나타났다.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ΔE value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at 3.37 μg GAE/mg and the lowest in the control at 1.32 μg GAE/mg. The content of flavonoids was the highest in TF100 at 3.66 μg QE/mg and the lowest in controls at 0.45 μg QE/mg. The value of DPPH IC50 was the highest in the control at 3,723.00 μg/mL and the lowest in TF 100 at 405.27 μg/mL. The value of ABTS IC50 was the highest in the control at 1,822.32 μg/mL and the lowest in TF100 at 529.30 μg/mL. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest (3.33 ˚Bx), as compared to the Control which showed the lowest values (2.77 ˚Bx). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ΔE (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control (49.77 g/cm2 and 464.80%, respectively) to CSP4 (72.21 g/cm2 and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS IC50 of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang.

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

This study was performed to investigate the ingredients and subsidiary feed production policies, actual condition, and understanding. The survey was conducted by e-mail about 60 feed companies in Korea. The results of the analysis on the production status and perception of the ingredients and subsidiary feed production facilities were summarized as follows. First, the most urgent problem to be solved for the development of a sustainable feed industry and development and stable supply of domestic and international feed resources. Second, the quality of feeds maintained a considerable level in comparison with the developed countries. Third, the production equipment for the introduction of the feed safety management system was after set conditon of introduction. Therefore, to develop a sustainable feed industry, we should proceed to secure reliable sources about fodder resources. In order to maintain a food quality, the role of feed safety inspection for imported feeds materials are more important. The government's various efforts are more necessary for the imported feeds test agencies to improve the reliability, satisfaction and a feed management system.