다래(Actinidia arguta)는 국내에 4종 2변종이 자생하고 있고, 약 30ha 정도가 상업적으로 재배되고 있는데, 재배 초기단계여서 병해충과 관련된 연구는 전무하다. 주로 껍질 채 생과 위주로 소비되기 때문에 친환경 방제법 개발이 시급한 실정이다. 전남지역 다래에 발생하는 해충으로는 19종이 조사되었는데, 당근뿌리혹선충, 녹응애류 1종, 차응애, 볼록총채벌레, 톱다리개미허리노린재, 썩덩나무노린재, 알락수염노린재, 갈색날개노린재, 뽕나무깍지벌레, 식나무깍지벌레, 솜깍지벌레, 목화진딧물, 거품벌레류 1종, 끝검은말매미충, 갈색날개매미충, 애매미충류 1종, 대마도줄풍뎅이, 담배거세미나방, 잎벌류 1종이 확인되었다. 이 중 녹응애, 볼록총채벌레, 썩덩나무노린재, 뽕나무깍지벌레, 애매미충, 담배거세미나방, 갈색날개매미 충 등은 방제가 필요하였으며, 갈색날개매미충의 경우 일찍 산란된 난괴가 상처유합조직 발달이 빠른 다래 가지 조직내에 묻혀 알이 죽는 경우가 49% 정도였고, 추가적인 조사가 필요하였다. 다래 해충에 대한 유기농업자재 처리결과 담배거세미나방의 경우 고삼+ 차추출물, 마늘유+시트로넬라유가 효과적이었으 며, 녹응애는 고삼+계피추출물, 님추출물 등 4종이 우수하였다. 뽕나무깍지벌레 부화 유충에 대한 유기 농업자재 처리효과는 고삼+계피추출물 등 2종에서 방제효과가 높았으며, 월동기 기계유유제를 이용한 방제효과는 주간부 처리시 껍질을 제거하고 살포해야 효과적이었다. 한편, 과일 외관과 품질에 큰 영향을 미치는 애매미충과 볼록총채벌레에 대한 유기농업자재 선발은 추가적으로 수행할 계획이다.

선근종은 간담도계와 위장관계의 양성 병변으로 주로 담낭에서 발생하며 바터 팽대부에서 발생하는 경우는 매우 드물다. 본 증례는 64세 남자 환자의 검진 초음파에서 우연히 발견된 담췌관 확장 소견으로 CT 및 MRI 검사를 시행하여 바터 팽대부의 암종을 의심하였고, 내시경 조직검사와 초음파 유도하 세침흡인술에서 악성 세포가 발견되지 않았으나 팽대부 주위암을 완전히 배제할 수 없어 유문 보존 췌십이지 장절제술을 시행하여 병리학적 검사 결과에서 선근종으로 최종 진단된 예이다. 바터 팽대부의 선근종은 팽대부 주위암과 감별이 어려워 임상 의사의 주의가 요구되며 악성 종양의 가능성을 배제할 수 없는 경우 수술적 절제를 통해 최종 진단이 가능하겠지만 내시경적 유두절제술 등의 적극적인 검사를 통해 불필요한 수술을 피하려는 노력도 필요하겠다.

This study was conducted the comparative analysis on quality and rice bread process suitability properties by four particle size classification of dry-milled flours for four rice varieties. Dry-milled rice flours were prepared by dry milling and classified according to particle size using 100, 150, 200, and 250 mesh sieves. The mean particle size by four particle size classification of 60 ~ 100 mesh, 100 ~ 150 mesh, 150 ~ 200 mesh, 200 ~ 250 mesh exhibited 118.9 μm, 87.4 μm, 65.3 μm, 46.1 μm, respectively. The particle size of dry-milled rice flours was the finer, the damaged starch content was the higher (r = − 0.570*). The particle size also had significant negative correlation with the water absorption index (r = − 0.533*, r = − 0.593*), and water solubility index (r = − 0.857**, r = − 0.584*). Dry-milled rice flours with particle size of 60 ~ 70 μm, passed through 150 and 200 mesh sieves exhibited the highest specific volume of rice bread. Whereas, the dry-milled rice flour with finer particle size above 200 mesh showed the lowest specific volume of rice bread. These results will be applied as a quality standard to aid in the selection of the most suitable dry-milled rice flour for baking.

This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children’s school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at 95oC and viscosity at 95oC after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo’s foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

This study is on the alcohol beverage utensils represented on the Chinese tomb mural paintings of Song, Liao, Jin, and Yuan those countries had foreign exchange with Koryo Dynasty. These mural paintings are distributed in the areas such as Hebei, Henan, Inner mongolia, Shanxi, Shaanxi, Peijing. etc. The Alcohol beverage vessels were classified mainly into storage vessel, pouring vessel, drinking vessel and ladles according to the purpose. The storage vessels of Song, Liao and Jin were called Jiuping, Jingping, Jiuzun as well as Meiping. Pouring vessels are basically one set of Zhuzi, Wenwan and Jiuzhu, or Zhuhu and Zhuwan. On the mural paintings of Yuan Dynasty, Meiping as storage vessels disappear, and a variety of shapes of pouring vessels such as Mayu and Yuhuchunping appear. This trend indirectly indicates the new arrival of distilled liquor, which seems to have affected transition of the alcohol beverage utensils.

The purpose of this study was to investigate the effect of multi joint-joint position sense (MJ-JPS) training on joint position sense, balance, and gait ability in stroke patients. A total of 18 stroke patients participated in the study. The subjects were allocated randomly into two groups: an experimental group and a control group. Participants in the experimental group received MJ-JPS training (10 min) and conventional treatment (20 min), but participants in the control group only received conventional treatment (30 min). Both groups received training for five times per week for six weeks. MJ-JPS is a training method used to increase proprioception in the lower extremities; as such, it is used, to position the lower extremities in a given space. MJ-JPS measurement was captured via video using a Image J program to calculate the error distance. Balance ability was measured using Timed Up and Go (TUG) and the Berg Balance Scale (BBS). Gait ability was measured with a 10 m walking test (10MWT) and by climbing four flights of stairs. The Shapiro-Wilk test was used to assess normalization. Within-group differences were analyzed using the paired t-test. Between-group differences were analyzed using the independent t-test. The experimental group showed a significant decrease in error distance (MJ-JPS) compared to the control group (p<.05). Both groups showed a significant difference in their BBS and 10MWT results (p<.05). The experimental group showed a significant decrease in their TUG and climbing results (p<.05), but the control group results for those two tasks were not found to be significant (p>.05). There was significant difference in MJ-JPS and by climbing four flights of stairs on variation of pre and post test in between groups (p<.05), but TUG and BBS and 10MWT was no significantly (p>.05). We suggest that the MJ-JPS training proposed in this study be used as an intervention to help improve the functional activity of the lower extremities in stroke patients.

과열증기처리한 백미로 제조한 압출스낵의 물리화학적 특성과 미세구조를 조사하여 과열증기처리 및 과열증기온도(200, 250, 350oC)가 압출스낵의 품질특성에 미치는 영향을 검토하였다. 압출스낵의 이화학적 특성 측정결과, 팽화도는 과열증기처리에 따라 증가하였으나 과열증기온도의 영향은 미미하였다. 압출스낵의 경도는 과열증기처리에 따라, 과열증기온도가 높을수록 감소하였다. 손상전분함량은 과열증기처리에 따라 78.1%에서 80-81%로 다소 증가하였으나 과열증기온도에 따른 손상전분함량의 유의 차는 없었으며, 이로써 과열증기처리가 전분호화에 미치는 영향은 크지 않은 것을 확인하였다. 과열증기처리에 따라 수분흡수지수(WAI)는 유사한 측정치를 나타낸 반면 수분용해지수(WSI)는 비교적 크게 증가하여 과열증기처리가 압출공정에서 전분분자의 저분자화를 증가시키는 것으로 판단되었다. 압출스낵의 수분흡수율은 과열증기처리에 따라 증가하였으며 과열증기온도가 높을수록 수분흡수율은 증가하였다. 압출스낵의 미세구조 관측결과, 압출스낵 내부의 기공 크기와 기공 막 두께는 과열증기처리에 따라 감소하며, 이와 같은 내부구조 변화로 인하여 과열증기처리 압출스낵의 팽화도, 경도 및 수분흡수율 측정결과는 대조구와 상이하였다. 한편 과열증기처리에 따른 압출스낵의 미세구조 변화는 과열증기처리가 쌀의 배유조직 내에 미세한 균열(stress crack)을 발생하고, 미세 균열 내의 공기가 압출과정에 유입되어 보다 많은 핵심이 생성되며, 이로 인하여 다공성이 높아지는 것으로 추정된다.

The silver nanoparticles (AgNPs) incorporated reverse osmosis (RO) membranes with an excellent antibacterial property has been reported. However, the incorporated AgNPs could increase the hydraulic resistance of membrane, indicating the decline of water flux. Here, hybrid silver nanoparticles (Ag@SiO2, 400 nm) were strongly immobilized using Ag-S chemical bonding on the polyamide surface of RO membrane for both protecting the decline membrane performance and having a strong antimicrobial property. The membrane performance was unchanged after the immobilization of silver nanoparticles, when compared to that of unmodified membrane. In addition, the silver-polyamide composite membrane significant reduced the number of live bacteria attached on the membrane surface by 92.7 ± 1.8, 99.5 ± 0.3, and 73.3 ± 5.5% for E. coli, P. aeruginosa, and S. aureus, respectively. The strong antimicrobial property is ascribed to the combination effect by the directly attachment to bacteria surface and the penetration of released silver ions inside the cell membrane of bacteria.

The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

The N-Screen contents is a kind of emerging technologies to make a new user-experience by integrating multiple devices like smart TVs, personal computers, and smartphones. In the paper, we characterize game design issues of N-Screen based game with smart TV and smartphone and describe the game design issues of 「Beaver Rising」as its case study.「Beaver Rising」is the N-Screen game which developed by our team ans its' game play is similar with a classic game, called「Snake」but it can be played on a smart TV screen while players can control their own beaver characters with their smartphones. We first give a survey of N-Screen games to characterize their properties in the paper. Then, we describe the game play, game design architecture, and user experience of the game,「Beaver Rising」as its case study. Finally, we propose three new properties to make an effective N-screen game with a smart TV and smartphons. The paper will contribute to provide am effective game design guideline when we make a N-screen based game with a smart TV and smartphones.

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.