This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea’s ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides (Rb1, Rg1, Rf and Rg3) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of Rb1, Rg1 and Rg3 would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion,the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.

This study investigated the functional nutrition of red yeast rice to added beurre mani? in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani? while water content and turbidity were decreased. pH was between 4.57～4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature( 25oC). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4oC). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.

A kart is a vehicle without the suspension system and the differential gear. The kart frame as an elastic body plays the role of a spring. By the cornering of a kart, rolling, pitching and twisting motions are induced in the kart frame. Also the slip or noncontact of the wheel and a permanent deformation of the kart frame can be induced. In order to examine closely this phenomenon of the twisting deformation, measurement and analysis on torsion working stress with strain gage and tracking system are needed. According to the measurement result, while steady state driving in a curve in general the torsion working stress of the kart frame will be increased depending on the vehicle velocity, but the kart frame will be not permanent deformed. However, analysis of the torsion working stress in comparison with torsion fatigue limit shows that while unsteady state driving as clash with same drive condition the racing kart frame will be deformed more quickly as the leisure kart frame.

Nivalenol (NIV), deoxynivalenol (DON), T-2 toxin (T-2) and zearalenone (ZEN) are mycotoxins produced by some Fusarium species known to be very frequently contaminated in feed. The study for simultaneous analysis and contamination survey in animal feed carried out. All mycotoxins were analysed by using high performance liquid chromatography tandem mass with internal standard. The limits of detection (LOD) were 2.0 μg/kg,1.0 μg/kg, 1.0 μg/kg and 0.1 μg/kg for NIV, DON, T-2 and ZEN, respectively. Two hundred and thirty nine samples of feed were collected. The average concentration of DON was 212.3 μg/kg, 207.8 μg/kg and 812.1 μg/kg in chicken,pig and cattle feed, respectively. The average concentration of ZEN was 31.2 μg/kg, 35.6 μg/kg and 147.2 μg/kg for them, respectively. Especially, the levels of contamination for DON and ZEN were higher than those of NIV or T-2. And, the levels of contamination for four Fusarium mycotoxins in cattle feed appeared higher than those of pig and chicken feed. It was investigated that the high level of mycotoxin contamination in cattle feed was caused by corn gluten feed of ingredients for feed, mainly.

Aflatoxin (AF) and Ochratoxin A (OTA) are carcinogenic and possible carcinogenic mycotoxins respectively produced by Aspergillus spp or Penicillium spp. The study for contamination survey and proposal for reduction of mycotoxin in red pepper were carried out. 192 samples were collected at such various stages and markets as pre/post-harvest stages, internet shopping mall /super-market and small stakeholder mill/geographically indicated company. As only 2 samples were positive for aflatoxin, so contamination rate was 1.04%. In the meanwhile, contamination rate for ochratoxin A was 21.88% and a various amount of OTA was detected in 42 positive samples. 6 samples were found to be contaminated at higher level than 5 μgkg−1 for ochratoxin A, which was established recently as a maximum permissible limit in korea. There was no difference in degree of contamination with regard to cultivation type because any mycotoxin was not found at all in both organically and conventionally grown red pepper. But, there was statistically significant difference in the process of manufacturing. Finished products were OTA-contaminated at a level of 2.32 ± 6.54 μgkg−1(mean ± SD), even though OTA was not detected in deep frozen red peppers right after long term storage. And contamination for OTA was a level of 0.33 ± 0.91 μgkg−1(mean ± SD) in red paprika powder after uv sterilization, while the contamination for OTA was 2.78 ± 4.49 μgkg−1(mean ± SD) in non-uv sterilized powder. In addition, our investigation shows that higher OTA contamination occurred in some of famous brand products sold in super-market and domestic products than products collected through on-line shopping or from small stakeholder mills and imported products respectively, however, difference was not statistically significant.

목적: 본 연구는 Wulf와 Lewthwaite(2016)의 OPTIMAL(Optimizing Performance Through Intrinsic Motivation and Attention for Learning) 이론이 다트 던지기 정확성, 자기-효능감, 정서적 경험에 미치는 영향을 규명하는데 목적 이 있다. 방법: 연구 대상자는 OPTIMAL 집단과 통제집단으로 구분하여 각각 12명씩 총 24명이 무작위로 할당 되었다. 실험 과제는 2m 전방의 다트판 중심점을 향해 다트핀을 던지는 과제이며, 중심점에 가까울수록 높은 정 확성 점수를 부여받게 하였다. 본 연구는 OPTIMAL 이론의 효과를 규명하기 위해 사전검사, 습득단계, 파지검사, 전이검사 순으로 실험을 진행하였다. 측정변인은 OPTIMAL 이론의 적용수준, 다트 정확성, 자기-효능감, 정서적 경험으로 선정하였다. 결과: 첫째, OPTIMAL 이론의 3가지 주요 학습기법이 습득단계에 적용되었음을 확인하였 다. 둘째, 다트 수행 정확성 점수는 두 집단 모두 습득단계를 통해 향상되었으나, 파지검사와 전이검사에서 OPTIMAL 집단의 차별적 학습효과가 나타났다. 셋째, 자기-효능감은 OPTIMAL 집단이 통제집단에 비해 더욱 향 상되었으며, 파지와 전이검사에서 통계적으로 유의미한 차이를 보였다. 넷째, 정서적 경험에서 긍정적 정서는 집 단간 유의미한 차이가 나타났으나, 부정적 정서는 차이가 확인되지 않았다. 결론: OPTIMAL 이론에서 강조하는 강화된 기대, 자율성 지지, 외적주의초점의 통합적인 접근법은 학습자의 자기-효능감과 정서적 경험에 긍정적인 영향을 미치는 것으로 나타났으며, 다트 던지기 정확성을 높이는데 효과적인 학습기법으로 작용하였다.

목적: 본 연구는 골프 퍼팅 과제에서 기술 숙련성과 과제 조건(거리 vs. 경사도)에 따른 수행 정확성과 시선 행동 특성을 살펴보는 것이다. 방법: 이러한 목적을 달성하기 위해 10년 이상의 경력을 가진 프로 골퍼와 아마추어 초보 골퍼로 구분하여 각각 7명씩 총 14명이 실험에 참여하였다. 모든 피험자는 안구 움직임 추적 장치를 착용한 상태에서 그린의 경사도와 거리조건에 따라 1.5m와 2.5m 거리에서(1.5m 평지 & 1.5m 경사 & 2.5m 평지) 각 10 회씩 총 30회의 골프 퍼팅 과제를 실시하였다. 시선 행동 변인은 QE 지속시간, QE-dwell 지속시간, 시선고정위치로 선정하였으며, 수행의 정확성은 홀컵으로부터 벗어난 절대오차로 제한하였다. 결과: 첫째, 기술 숙련성과 과제 조건(거리조건 & 경사조건)에 따른 수행 정확성의 차이가 나타났다. 둘째, 거리조건(1.5m 평지 vs. 2.5m 평지)과 경사조건(1.5m 평지 vs. 1.5m 경사)에 관계없이 숙련자가 초보자에 비해 QE와 QE-dwell 지속시간이 긴 것으로 나타났다. 셋째, 거리조건에 비해 경사조건에서 수행 정확성과 시선 행동의 상관성이 보다 높게 나타났다. 논의: 전반적으로 숙련자가 초보자에 비해 QE와 QE-dwell 지속시간이 길었으며 이는 골프 퍼팅 수행력과 직접적인 영 향을 미치는 것으로 나타났다. 특히, 경사 조건에서는 QE-dwell 지속시간이 골프 퍼팅의 성공 여부를 결정하는 주요 요인으로 확인되었으며, 이는 초보 골퍼의 퍼팅 수행 향상을 위한 지각 기술 훈련에 효과적인 가이드 라인으로 제공될 수 있을 것이다.

목적: 본 연구는 관성 과부하 원리를 활용한 반응 신경계 훈련에 따른 초보 골퍼의 머리와 클럽 헤드의 협응성을 분석하는데 목적이 있다. 방법: 중심축 이동 현상이 주로 나타나는 골프 입문자를 대상으로 골프 피치샷을 실험과제로 선정하였다. 반응 신경계 훈련 집단은 7kg 클럽벨을 활용하여 관성 과부하 동작을 피치샷 연습과 병행하여 실시하였으며, 최소 관성 부하 훈련 집단은 400g 아동용 T-배트를 적용하여 관성의 부하 정도를 최소한으로 제한하여 피치샷 연습과 병행하였다. 통제 집단은 별도의 추가적 훈련 없이 피치 샷 연습만을 수행하였다. 골프 수행력 평가는 피치 샷 정확성 점수판을 활용하였으며 3차원 영상 분석을 통해 머리의 좌우 이동 거리, 그리고 머리와 클럽 헤드의 상관계수를 도출하였다. 결과: 전반적으로 반응 신경계 훈련 집단이 비교 집단에 비해 우수한 수행력을 보였으며, 머리의 좌우 이동 거리와 머리-클럽 헤드의 협응 관계에서도 반응 신경계 훈련 집단이 월등히 향상되는 결과를 나타내었다. 논의: 동작의 오류 극대화를 통해 올바른 협응 구조를 유도하는 반응 신경계 훈련은 운동 기술 학습의 새로운 접근법이다. 앞으로 더욱 창의적이고 다양한 반응 신경계 훈련을 통하여 자기주도 학습 환경을 제안하는 많은 후속 연구를 기대한다.

목적: 본 연구는 야구 숙련성과 투구 동작 타이밍에 따른 사전시각단서의 활용능력 차이를 규명하는데 목적이 있다. 방법: 첫 번째 실험은 타자 숙련성과 투구 동작 구간에 따른 시선행동패턴을 파악하기 위해 총12명(숙련자 6명, 초보자 6명)이 실험에 참여하였다. 과제는 투수의 투구 동작 동영상을 보고 실제 상황처럼 스윙을 하도록 하였다. 이때 피험자들은 안구 움직임 추적 장치를 착용하였고 시선고정위치를 측정하였다. 두 번째 실험은 숙련성에 따른 사전시각단서 획득 타이밍을 측정하기 위해 시각차단기법(점진적 & 무빙 윈도우)을 활용하였다. 이를 위해 총20명(숙련자 10명, 초보자10명)의 피험자가 참여하였으며, 피험자들은 시간차단기법이 적용된 동영상을 보고 투수의 구질(직구, 슬라이더, 커브)을 예측하도록 하였다. 결과: 첫째, 스트레치 구간에서 숙련성에 따라 오른어깨와 손/공 영역에서 차이가 나타났으며, 파워포지션 구간에서는 몸통, 왼 어깨, 손/공, 공간/가운데, 그리고 공간/머리우측 영역에서 차이가 있었다. 마지막으로 릴리스 구간에서는 숙련성에 따라 몸통, 오른어깨, 오른팔, 손/공, 공간/가운데, 공간/머리 우측, 그리고 릴리스 영역에서 차이가 있는 것으로 나타났다. 둘째, 점진적 시간차단 기법을 적용한 실험에는 t2~t5 구간에서 숙련성에 따라 예측 정확성의 통계적인 유의미한 차이가 나타났다. 더불어, 무빙윈도우 기법을 적용한 실험에서는 t1~t3 구간 모두에서 숙련자의 예측 정확성이 높은 것으로 나타났다. 논의: 숙련자는 환경시를 활용하여 많은 정보를 획득하는 ‘visual pivot’ 현상이 나타나며, 낮은 시각탐색율의 전략을 활용한다고 할 수 있다. 또한 숙련자는 공간영역에 시선을 고정하여 주변 유용한 사전시각단서를 획득하는 맥락제어전략을 사용한다고 할 수 있다.

The mixing of rice and brown rice produced in different years is banned in Korea by the grain management act. However, there has been no reported method for discriminating the production year of rice. The objective of this study was to develop a method for discriminating the production year of rice and brown rice based on their phospholipids content. One hundred rice samples and 130 brown rice samples produced between 2012 and 2015 were collected. Twelve phosphatidylcholine components were analyzed by liquid chromatography-tandem mass spectrometry. Phosphatidylcholine was used as an internal standard to calculate the peak intensity of the samples. A statistical analysis of the results showed that the centroid distance between the stale and new rice was 4.16 and the classification ratio was 97%. To verify the calculated discriminant, 61 and 40 rice samples were collected. The accuracy of discrimination was 82% by primary verification and 80% by secondary verification. The statistical analysis of brown rice showed that the centroid distance between the stale and new brown rice was 3.14 and the classification ratio was 96%. To verify the calculated discriminant, 10 samples of new rice and 30 samples of stale rice were collected and the accuracy of discrimination was 93%. The accuracy of discrimination for rice stored at room temperature was 57.9 –92.1% and that for rice stored at a low temperature was 86.8–94.7%, depending on the storage period. For brown rice, the detection accuracy was 94.7–100% at room temperature and 92.1–100% at a low temperature, depending on the storage period. The accuracy of discrimination for rice was affected by the storage temperature and time, while that for brown rice was more than 92% regardless of the storage conditions. These results suggest that the developed discriminant analysis method could be utilized to determine the production year of rice and brown rice.