This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.

Radish is a sulfur-containing compound containing the -S group, having bioactive functions such as anticancer, antithrombotic, antioxidant, and antibacterial properties, and is used as a health supplement and pharmaceutical material. This study aimed to compare changes in sulforaphane (SFN) content according to freeze-drying or hot-air drying conditions in Korean radishes. The color of frozen or hot-air-dried radish underwent a browning reaction due to heat treatment; the brightness (L) decreased from 89.3 to 56.1, and the redness (b) increased. The SFN content of freezedried radish was 13.2565 mg/g, the SFN of radish dried at 50oC was 2.64372 mg/g, and the SFN of radish dried at 80oC was 0.0678 mg/g, which was the highest in freeze-dried radish. Therefore, the SFN of radish was found to be insufficient in thermal stability, and freeze-drying was considered a suitable method for drying radish.

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

This study aimed to prepare 50% sugar substitute strawberry jam with different neohesperidin dihydrochalcone (NHDC) addition levels (0.0136%, 0.054%, 0.072%, and 0.090%) and investigate their quality characteristics. NHDC is an artificial sweetener 1,500-1,800 times sweeter than sugar. There was no significant difference in the moisture c ontent a nd s ugar c ontent o f strawberry j am w ith NHDC except for Sugar. T he t otal p olyphenol content and total anthocyanin content did not significantly differ between all samples. Therefore, NHDC does not appear to have any effect on antioxidant activity. The brightness, redness, and yellowness were generally increased as NHDC increased. This result seems to be due to the difference in the color of NHDC and the concentration and moisture content due to heating during the jam manufacturing process. The overall acceptability and sweetness were highest in Sugar, followed by NH3. It seems desirable to add 0.072% of NHDC to replace 50% of sugar content. However, it was found that NHDC could not wholly replace sugar because of its distinct sweetness from sugar. Therefore, it is necessary to study high-sweetener materials with sweetness similar to sugar by changing the chemical structure of NHDC.

The purpose of this study is to prepare low-calorie yanggaeng with reduced sugar by adding neohesperidin dihydrochalcone or NHDC (0.0125%, 0.025%, 0.05%, and 0.1%) and to compare its quality characteristics. NHDC is a high sweetener, 1,500-1,800 times sweeter than sucrose. In the sugar (oBx) and water content of the NHDC-added yanggaeng, there was no significant difference except for the sugar sample. The brightness of the yanggaeng according to the amount of NHDC added was 37.7-38.7 in the NH group, which was brighter than sugar’s (35.5). The yellowness in the NH group was -0.50 to -0.54, which was higher than the sugar’s (-0.80). The total polyphenol content ranged from 16.0-16.8 mg/100g, while DPPH radical scavenging activity ranged from 63.8-65.2. In the overall acceptability, sugar and NH3 were in the order of 6.25 and 5.25, respectively, and it was found that adding 0.05% of NHDC was desirable in replacing 50% of sugar in the manufacturing of Yanngang. Accordingly, NHDC does not have sugar level sweetness, so it does not seem easy to replace sugar completely. Research on improving sweetness by using the structural modification of NHDC is essential in the future.

꿀벌 2종 Apis mellifera L.(서양종)와 Apis cerana F.(동양종)일벌의 안테나, 다리 그리고 날개의 표피 탄화수소를 용매추출을 거치지 않고 직접 GC와 GC/MS를 이용하여 분석 하였다. 동양종과 서양종 일벌의 세 부위에서 nC22, nC23, nC25-nC3O, nC32 그리고 nC34와 같은 포화탄화수소를 검출하였고 nC24의 경우는 어느 종에서도 발견되지 않았다. 전체 포화탄화수소 중 nC26(23.0-42.6%)과 nC28(16.8-54.8%)의 함량비율이 높았고 나머지 포화탄화수소의 함량은 상대적으로 낮은 비율을 나타냈다. 서양종 일벌의 경우, 안테나, 날개 그리고 다리 부위에서 분석한 표피탄화수소 중 nC30, nC32 그리고 nC34가 항상 높은 함량비율로, nC25가 낮은 함량비율로 검출됨으로써 동양종 일벌과 구별할 수 있었다.

살충제와 방사선이 자주달개비 수술털 돌연변이에 미치는 복합적 영향을 평가하였다. 포트에서 생육된 Tradescantia 4430 식물체에 코발트 선원으로부터 0.3, 0.5, 1.0 및 2.0 Gy의 감마선을 조사하였다. 살충제는 감마선 조사 24시간 전에 농업용으로 사용되는 파라치온 유제를 살포하였다. CT 실험군과 Pa+γ실험군에 있어서의 돌연변이 빈도가 증가한 고조기간은 방사선 조사 후 7 ~ 11일로 돌연변이 빈도는 방사선량 증가

The effect of - seeding on microstructural development of silicon nitride based materials has been investigated. In particular, to observe more distinctly the abnormal grain growth in pressureless sintering, fine -(mean particle size: 0.26 ) powder classified by sedimentation method was used. It was possible to prepare silicon nitride with abnormally grown grains under low nitrogen pressure of 1 atm thanks to the heterogeneous nucleation on seed particles. The size and morphology of silicon nitride grains were strongly influenced by the presence of - seed and overall chemical composition. For specimens with initially low -content, the large grains grew without a significant impingement by other large grains. On the contrary, for specimens with initially high -content, steric hindrance was effective. The resulting microstructure was less inhomogeneous and characterized by unimodal grain size distribution.

Dihydrotestoterone (DHT)은 난소내 폐쇄를 유발한다고 보고 되었으나, 반대로 폐쇄를 억제한다는 상반된 주장이 있어왔다. 본 연구는 난소내 폐쇄되는 기작을 밝히는 연구의 일환으로 흰쥐의 DHT를 처리하여 난포가 폐쇄되는지 여부와 폐쇄된다면 스테로이드 수용체, 특히 에스트라디올 수용체에 어떠한 영향을 주는지를 조사하고자 하였다. 미성숙 흰쥐의 뇌하수체를 절제(HPX)하고, 35IU의 PMSG 처리후 Dihydrotestoterone ena

Water temperature is one of the most important factors of fish survival, affecting the habitat, migration route, development, and reproduction. This experiment studied the induction level of heat shock protein (HSP70) mRNA and protein in a walleye pollock (Gadus chalcogrammus) primary hepatocyte culture based on different temperatures. Hepatocytes were attached at 7.5 °C for 24 hours. Hsp70 induction levels were then measured for 48 hours at 5, 8, 11, 14, and 17 °C. The induction level was lowest at 5 °C and generally increased with temperature until 14 °C. The induction level was reduced at 17 °C, indicating that 14 °C is the highest tolerable temperature for hepatocytes. These data indicate that primary hepatocyte cell culture is under no stress at 5 and 8 °C. Temperatures greater than 11 °C induce stress, showing similar induction patterns in both mRNA and protein in hepatocytes. The results suggest that 14 °C is the maximum internal defense temperature of walleye pollock survival.

In this study, a nonlinear analysis method was proposed to investigate serviceability of rail fastening system in concrete track at the railway bridge end. The serviceability investigation method of the fastening system in concrete track is time consuming and is complex in design because of the many decks and fastening systems. In addition, there is also a case where an expensive special fastening device is installed due to the stiffness of the rail fastening device assumed to be linear and the excessive design result by the linear analysis method. Therefore, in this study, the clamping force test was performed to confirm the nonlinearity of fastener. The conventional linear analysis method and the proposed nonlinear analysis method were performed for the railway bridge model specimen with concrete tracks, and the uplift forces acting on the fastening systems were compared and analyzed.

The mechanical behavior of the fasting system on the clamping forces has not been fully studied because of structural complexity. The goal of this research is studying the effect of nonlinear of the rail fastening system on the clamping forces in the railway bridges. A numerical model is proposed to analyze the problem of fasteners. The model is conducted by using a code in FORTRAN. In this study, fasteners are modelled as springs. The calculated results show a good agreement with values referred from manufacturer. As a result, the numerical simulation is believed to indicate an approximate value of clamping force considering the nonlinear behavior of fastening system.

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

연구에서는 정적 풍하중에 대한 교량의 취약도 평가 방법을 제시하였으며, 이를 이용하여 대상 교량인 6경간 엑스트라도즈드교에 대하여 정적 풍하중 취약도 분석을 수행하였다. 정적 풍하중산정과 하중조합은 국내 설계기준을 사용하여 산정하였으며, 이때 정적 풍하중에 대한 불확실성과 확률분포 특성은 난수를 사용하여 고려하였다. 취약도 곡선은 대수 정규분포함수의 형태로 나타내었으며, 이때 변수인 중간값과 대수표준편차는 최우도추정법(maximum likelihood method)에 의하여 구하였다. 취약도 분석을 수행한 결과 대상교량은 정적 풍하중에 대하여 안전한 것으로 평가되었다.