도로 건설로 인한 서식지 파편화에 대한 저감방안으로 육교형 생태통로가 건설되고 있기는 하지만 효과성에 대해서는 아직도 논쟁이 있다. 생태통로의 효과성 평가를 위해 족적트랩, 카메라트랩과 같은 모니터링 방법이 실시되고는 있으나 얼마나 많은 개체가 이용하는지 정량적으로 평가하기에는 한계가 있다. 이에 본 연구에서는 생태통로와 인근 지역을 서식지로 이용할 가능성이 큰 소형포유류인 등줄쥐를 대상으로 포획-재포획 방법으로 개체 위치 파악을 통해 생태통로 이용 정도를 도출하고, 트랩 주변 환경 특성을 이용하여 등줄쥐의 생태통로 이용에 미치는 요인을 확인하였다. 등줄쥐의 생태통로 이용도는 격자 단위의 포획지점을 연결하여 이동 거리와 경로를 확인하였고, 생태통로 이용에 미치는 환경 특성은 트랩당 포획 횟수를 종속변수로 한 일반화 선형 모형(Generalized linear model)을 이용하였다. 연구결과, 등줄쥐의 이동 거리는 선행연구와 유사하게 나타났으며, 생태통로를 횡단하는 개체가 나타나지 않음에 따라 등줄쥐는 생태통로를 통로보다는 서식지로 이용함을 확인하였다. 등줄쥐가 생태통로를 이용하는 데 영향을 미친 환경 특성은 층위별 식생피복량(1~2m, 2~8m, 8m 이상), 교목 식생, 트랩 주변 최대 수목 흉고직경, 경사도가 유의하게 나타났다. 이에 따라 생태통로 조성 시 더 많은 교목과 관목을 식재하고, 높은 경사와 절토사면 생성을 방지하여 생태계 내 먹이원으로 이용될 수 있는 등줄쥐 이용도를 높인다면 생태통로의 효과성을 더 높일 수 있을 것으로 예상된다.

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (－0.19~－3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

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.

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%.

본 연구의 목적은 글로벌화와 정보화라는 급변하는 환경에 적응해야 하는 조직에서 변화를 추구하고 비전을 제시하여 구성원들의 동기를 부여하기 위해 연구의 필요성이 제기 되고 있는 변혁적 리더십이 부하의 심리적 주인의식 및 혁신행동에 어떠한 영향을 미치는지와 변혁적 리더십이 부하의 혁신행동에 미치는 영향력에 심리적 주인의식의 매개효과를 검증하기 위한 것이다. 이러한 연구 목적을 위해 부산과 경남의 15개 중소기업 338명의 구성원을 대상으로 실증연구를 실시하였다. 연구결과, 첫째, 변혁적 리더 십의 하위차원인 카리스마, 지적자극, 개별적 배려가 각각 심리적 주인의식에 유의적인 정(+)의 영향을 미치고 있는 것으로 나타났다. 둘째, 심리적 주인의식이 혁신행동에 유의적인 정(+)의 영향을 미치고 있는 것으로 나타났다. 셋째, 변혁적 리더십의 하위차원인 카리스마, 지적자극, 개별적 배려가 모두 혁신행동에 유의적인 정(+)의 영향을 미치고 있음을 검증하였다. 넷째, 변혁적 리더십의 하위차원인 카리스마, 지적자 극, 개별적 배려가 혁신행동에 미치는 영향력에 심리적 주인의식이 각각 매개효과를 가지고 있음을 검증 하였다. 본 연구는 변혁적 리더십이 심리적 주인의식을 매개로 혁신행동에 영향을 주고 있는 새로운 모델 을 제시하였다는 이론적 시사점과 조직에서 구성원들의 혁신행동을 위해서는 변혁적 리더십과 심리적 주인의식의 역할이 중요하다는 실무적 시사점을 제공한다.

목 적 : Q-MRA의 검사는 주로 뇌혈관질환 환자를 대상으로 수술 전후로 검사하여 수술의 성공 여부와 질환의 재발 가능성을 평가하기 위해 시행한다. 이밖에도 밝혀지지 않은 뇌혈류 질환이 의심되는 환자에게도 시행하여 비침습적으로 좀더 빠른 진단을 돕고자 검사를 시행한다. QMRA의 경우 뇌혈관 질환의 정량적 혈류량 평가가 이루어질 수 있다는 장점이 있지만, 검사과정 중 혈관의 contours를 그려서 혈류량을 평가하게 된다. 이러한 경우 환자의 질환, 상태, 호흡, 맥박, 검사자의 숙련도 등의 오차로 가동적인 혈관의 contours를 정확하게 평가하기 어렵다. 본원에서는 이러한 오차를 줄이고 정확한 contours를 그리고 정량적 검사를 시행하기 위해 Auto program contours 검사법 대신 Manual program contours검사를 시행하고 이를 평가하였다. 대상 및 방법 : 1. 검사장비 •MRI 장비 : Achive 3.0 TX(Philips medical system) •신호수집 coil : 32 channel head coil. •혈류량 측정:Non-invasiveOptimalVessleAnallysis( NOVA7.0.3 T3, VaSol) •혈관직경의 비교측정 : Philips work station 2. 검사대상 : 2013년 11월부터 2013년 12월까지 본원에 뇌혈관 질환과 관련 있는 의심 환자(stent insert post-operation surgery 환자와 aneurysm clipping post-operation 환자를 포함한) 16명(남자:8명, 여자:8명, 평균연령은 62.0세)를 대상으로 본 검사를 시행하고 평가 했다. 3. 검사방법 : Q-MRI에서는 phase contrast image를 사용하여 NOVA 장비를 이용해 각각의 CCA, VA의 직경을 auto와 manual로 측정하고 flow rate을 비교하였다. 혈관 직경은 Philipsworkstation에서 측정된 값을 기준으로 비교 분석했다. 결 과 : Auto contours와 Manual contours를 비교분석한 결과는 다음과 같다. Philips wortkstation에서 측정된 혈관 직경을 기준으로 CCA의 Auto contours 평균오차(직경)는 10.35%, Manual contours 평균오차(직경) 5.14% 이었다. 그에 따른 Auto flow rate 평균값 380.06(ml/sec), Manual flow rate 평균값376.71(ml/sec) 이었다. BA의 Auto contours 평균오차(직경) 14.59%, Manual contours 평균오차(직경) 9.97% 이고 그에 따른 Auto flow rate 평균값 125.65(ml/sec), Manual flow rate 평균값 125.71(ml/sec) 이었다. CCA에서 contours의 직경 5.21%만큼의 오차에 따라 diameter에 변화가 생겨 오차가 적은 Manual과 비교하여 flow rate도 1.02%만큼의 변동이 있었고, BA에서 contours의 직경 4.62%만큼의 오차에 따라 diameter에 변화가 생겨 Manual과 비교하여 flow rate도 약 -0.72%만큼의 변동이 있었다 결 론 : QMRA 검사시 flow rate는 뇌혈관 질환 환자들에게 있어 중요한 기능적 검사이다. 이로 인하여 병변부 재발의 가능성과, 앞으로 생길 수 있는 질환의 예방 목적으로 많이 이용되는 검사이다. flow rate에서 혈관의 diameter의 중요한 factor이고 이를 정확하게 구하는 것은 정량적 검사의 목표이기도 하다. Manual contours 작업시 혈관직경의 오차가 줄어들었지만 혈류량에는 크게 변화가 없었다. 하지만 Philips Work station과 Manual contours 작업의 혈관직경의 오차가 Auto contours작업의 혈관직경 오차보다 작은만큼 보다 정확한 정량적 혈류량 검사가 이루어질 수 있다고 사료된다.

To find out the optimum mixing level of wheat bran to improve the quality of 1st cut Alfalfa silage, this trial was canied out at two-year's Alfalfa monoculture field of the National Livestock Research Institute, Suwon, Korea, from May 1955 to Oct. 1995.

황사 구성 광물의 지질학적 근원을 추적하기 위해, 발원지인 몽골 남부 고비사막 기반암의 광물학적 특성을 분석하였다. 황사 발원지 기반암은 고생대 화산암 및 화산쇄설성 퇴적암, 고생대 화강암류, 중생대 퇴 적암으로 구성되어 있다. 고생대 화산암 및 퇴적암은 매우 치밀하게 고화 및 변형되어 산지를 형성하며, 중 생대 백악기 퇴적암은 고생대 화산암 및 퇴적암으로 이루어진 산맥 사이의 분지를 충전한다. 고생대층 암석은 녹니석과 사장석 함량이 높고, 녹색편암상의 변성작용을 받았다. 중생대 퇴적암층은 녹니석이 드물고, 스멕타 이트, 일라이트-스멕타이트 혼합층, 카올리나이트 등의 점토광물이 풍부하다. 고생대 화강암류에는 각섬석과 흑운모가 특징적으로 함유되어 있다. 발원지 기반암의 광물학적 특성과 비교하면, 황사는 고생대층과 중생대 층 기원 쇄설물의 혼합물이나, 중생대 퇴적암에 더 가깝다. 점토 함량이 높고, 덜 고화된 중생대 퇴적암류는 잘 부스러져 침식되기 쉬운 실트질 표토가 되어 황사 광물 구성에 기여한다.