우리나라의 해외 곡류 수입량과 수입국가의 다변화를 고려 해 볼 때, 호밀, 밀, 귀리 등 맥류에서 주로 발생하는 것으로 알려져 있는 맥각알칼로이드의 노출가능성도 배제 할 수 없다. 따라서 본 연구는 곡류 및 곡류가공품 중 맥 각알칼로이드에 대한 선제적 안전관리를 위해 호밀 및 가공품 (크래커, 맥주) 으로 부터 에르고메트린을 포함한 12 종 맥각알칼로이드의 공인 시험법을 개발하고자 하였다. 아세토니트릴이 함유된 2 mM 탄산암모늄용액 추출과 Mycocep catridge를 이용한 정제·농축이 전처리 방법으로 적합함이 확인되었고, 기기분석을 통해 표준물질 첨가 검량선의 직선성이 12개 알칼로이드 모두 R2 >0.99 이상이 었으며, 정량한계는 0.01 ~ 0.05 μg/kg수준이었다. 시험법 검증을 통해 대상 품목간의 차이는 있으나, 12개 맥각 알칼로이드 모두 회수율은 72~113% 수준이었으며, 반복성은 2~10% 수준으로 적합성이 확인되었다.

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 7~15 ppm for eight days at 4℃. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but ClO2 gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And ClO2 gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm ClO2 gas treatments. However, as the storage period was increased, the redness of 15 ppm ClO2 gas treatment was reduced. The cooking loss and shear force were not different between the control and ClO2 gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of ClO2 treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm ClO2 treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide (ClO2) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm ClO2 gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm ClO2 gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm ClO2 gas treatment. Furthermore, antioxidative activities were not different among the control and ClO2 gas treatments during storage.

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide(ClO2) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO2 gas treated samples decreased slightly, but the weight of the control changed faster than those of the ClO2 gas treated samples during the storage period. The decay ratio of control was higher than those of the ClO2 gas treatments since 4 days of storage. The pH and acidity in the control and in the ClO2 gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the ClO2 gas treatments during 6 days. The firmness of the control changed more rapidly than those of the ClO2 gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm ClO2 gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm ClO2 gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

This study was conducted to investigate the response of the human body to stress induced by wall recording of subway stations in the city center. The experiment was conducted as a simulation exercise, and six images were selected and produced based on Subway Line 2, a representative underground space in Seoul. The study participants included 24 male and female college students. A three-minute experiment was conducted, during which the participants were shown the control image and green wall image once each. To measure psychological status, the following measurement indicators were used: Semantic Differential, Positive Affect and Negative Affect Schedule and State-Trait Anxiety Inventory. Physiological changes were investigated by tracking participants’ heart rate and blood pressure. Results showed that parasympathetic and sympathetic nerves were activated in the presence of the green wall in the subway station. The psychological evaluation analysis revealed that negative affect toward underground space decreased, while positive affect increased. This study found that the green wall in subway stations has a stable effect on the human body, both psychologically and physiologically. In the future, green walls in underground spaces can be used to reduce psychological stress and increase physiological relaxation.