The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

The purpose of this study is to investigate in-depth high school students’ strategy use in reading English texts of College Scholastic Ability Test (KSAT). This study employed a think-aloud method to look into the reading process by task types and by reading proficiency. Six high school students, three high-level and three low-level readers, were asked to perform reading tasks of three types, ‘finding a theme’, ‘filling the gap’, ‘finding an irrelevant sentence & inserting a sentence’, thinking out loud after training. The results are as follows. First, the participants used varied types of reading strategies regardless of top-down/bottom-up. ‘Guessing from the context’ and ‘paraphrasing in L1’, were most frequently used, and ‘using schema’ and ‘sensing the logical organization’ were least used.’ Second, different strategy use patterns were shown by task types: Far more strategies were used in ‘finding a theme’ than the others, especially, attending to keyword. Third, the high-level readers employed more reading strategies than the low-level counterparts. Furthermore, the strategy use pattern was very different between groups: The low-level readers seldom used ‘checking discourse markers,’ ‘synthesizing information,’ and ‘questioning’ that the high level readers commonly used.

This study was conducted to investigate the microbial loads in mulberry fruits depending on cultivation environment and fruit ripeness. The population levels of total aerobic bacteria in mulberry fruits collected from open field orchards were higher than those from three plots protected within plastic green houses. In regards to fruit ripeness, the levels of total aerobic bacteria in ripe black fruits were higher than those in unripe green and red mulberry. From the farms into where livestock animals were allowed to enter, Escherichia coli was detected in soil at a level of 4.26~4.94 log CFU/g and in mulberry fruits at 5.03~6.07 log CFU/g, while no coliform and E. coli were detected from where the intrusion of livestock was prevented. We also examined the density change of inoculated E. coli in mulberry fruits as they were becoming mature. While E. coli did not increase in green fruits, two and four log CFU/g increases at 20oC and 37oC, respectively, were observed with red and fully mature black mulberries during 48 hours incubation. To ensure the food safety of mulberry, it is suggested that the introduction of E. coli into a farm through livestock should be prevented and more hygienic caution should be taken especially when the fruits are ripe.

본 연구에서는 메탄올과 열수를 이용해 갈색먹물버섯의 자실체로부터 추출한 물질의 항산화, 항당뇨, 항콜린에스 테라아제, 항티로시나제와 항염증 효과를 탐색하 였다. 고 속액체크로마토그래피를 이용해 추출물의 페놀성 화합물 을 분석한 결과 procatechuic acid, chlorogenic acid, (-)- epicatechin, naringin 등 총 4종류의 페놀성 화합물이 확 인되었다. 항산화 효과 실험에서 DPPH radical 소거능은 양성대조군으로 사용한 BHT에 비해 낮았지만 효과가 비 교적 우수하였고, 철 이온을 제거하는 항산화 효과는 메 탄올과 열수 추출물이 양성대조군인 BHT에 비해 30% 높게 나타났으나 환원력은 양성대조군에 비해 43% 정도 낮은 것으로 나타났다. 항당뇨 실험에서 α-amylase와 α- glucosidase에 대한 메탄올과 열수추출물의 저해효과는 2.0 mg/ml의 농도에서 각각 62.26%와 67.59%를 보여 양 성대조군인 acarbose의 81.81%에 비해 낮았다. 아세틸콜 린에스테라아제에 대한 메탄올과 열수추출물의 저해효과 는 1.0 mg/ml의 농도에서 각각 94.64%와 74.19%를 보여 양성대조군인 galanthamine의 97.80%에 비해 낮았다. 티 로시나아제에 대한 메탄올과 열수추출물의 저해효과는 2.0 mg/ml의 농도에서 각각 91.33%와 91.99%를 나타내 양성대조군인 kojic acid의 99.61%와 매우 유사한 효과를 얻었다. 염증저해 효과 실험에서는 RAW 264.7 대식세포 가 배양되고 있는 배지에 갈색먹물버섯 자실체의 메탄올 과 열수추출물을 각각 전 처리 한 후 염증매개 물질인 LPS를 투여하여 메탄올과 열수 추출물의 NO 생성 저해 효과를 조사한 결과 추출물의 농도가 증가함에 따라 생성 된 NO의 양이 감소하는 경향을 나타내었다. 따라서 갈색 먹물버섯의 자실체에는 항산화, 항당뇨, 항아세틸콜린에 스터라제 항티로시나아제 및 항염증 효과를 나타내는 물 질이 함유되어 있어서 천연 건강식품으로 이용이 가능할 것으로 사료된다.

본 연구에서는 기와층버섯의 자실체에서 메탄올과열수를 이용해 추출한 물질의 항산화와 항염증, 항아세틸콜린에스테라제(anti-acetylcholinesterase)의 효과를 탐색하였다. DPPH 라디칼 소거능, 환원력 및철 이온 제거능 등을 이용해 항산화 효과를 측정한결과 양성대조군으로 사용한 BHT나 토코페롤에 비해 낮았지만 다른 종류의 버섯에 비해 효과가 우수한것을 확인하였다. 철 이온을 제거하는 항산화 실험에서 기와층버섯의 메탄올 추출물의 효과는 양성대조군인 BHT나 토코페롤에 비해 월등하게 높아서 기와층버섯 자실체의 추출물은 높은 항산화 효과를 지닌것으로 나타났다. 기와층버섯의 염증저해 효과 실험에서는 배양 중인 RAW 264.7 대식세포에 자실체의메탄올과 열수추출물을 각각 전 처리 한 후 염증매개물질인 LPS를 투여하여 추출물의 NO 생성 저해효과를 조사하였다. 실험 결과, 처리한 추출물의 농도가 증가함에 따라 생성된 NO의 양이 현저하게 감소하는 경향을 나타내었다. 또한 기와층버섯의 추출물을 이용해 carrageenan에 의해 흰쥐 뒷발에 유도된부종을 저해하는 실험에서는 투여한 추출물의 농도가 증가함에 따라 흰쥐의 뒷발에 유도된 부종의 용적도 농도 의존적으로 감소되었다. 따라서 기와층버섯자실체에 함유된 항산화, 항염증 및 항아세틸콜린에스테라제 성분은 천연 항산화제, 소염제 및 알츠하이머병 치료에 이용이 가능할 것으로 사료되었다.

본 연구에서는 흰망태버섯의 자실체에서 메탄올과열수를 이용해 추출한 물질의 항산화 및 항염증 효과를 탐색하였다. DPPH 라디칼 소거능, 환원력 및 철이온제거능을 이용해 항산화 효과를 측정한 결과 양성대조군으로 사용한 BHT나 토코페롤에 비해 낮았지만 다른 종류의 버섯에 비해 효과가 우수한 것을확인하였다. 철 이온을 제거하는 항산화 실험에서 흰망태버섯의 메탄올 추출물의 효과는 양성대조군인BHT나 토코페롤에 비해 월등하게 높아서 흰망태버섯 자실체의 추출물은 높은 항산화 효과를 지닌 것으로 나타났다. 흰망태버섯의 염증저해 효과 실험에서는 배양 중인 RAW 264.7 대식세포에 흰망태버섯 자실체의 메탄올 및 열수추출물을 각각 전 처리 한 후염증매개 물질인 LPS를 투여하여 추출물의 NO 생성 저해효과를 조사하였다. 실험 결과, 처리한 추출물의 농도가 증가함에 따라 생성된 NO의 양이 현저하게 감소하는 경향을 나타내었다. 또한 흰망태버섯의 추출물이 carrageenan에 의해 흰쥐의 뒷발에 유도된 부종 저해 실험에서는 투여한 추출물의 농도가 증가함에 따라 흰쥐의 뒷발에 유도된 부종의 용적도 농도 의존적으로 감소되었다. 따라서 흰망태버섯의 자실체에 함유된 물질은 항산화 및 소염증제로 이용이가능하다고 사료되었다.

Procrastination is an irrational choice to delay high-priority work in order to avoid its unpleasantness, despite the fact that the negativity will not cease if the work still remains undone. We hypothesized that (1) people underestimate the future negativity (i.e., delay neutralization) and (2) in order to complete work in a timely manner, one should project oneself into the future so as to recognize that the negativity associated with an activity does not diminish over time. Especially, negative future thinking that is unrelated to the consequence was hypothesized to reduce delay neutralization of negativity. In the present study, undergraduate students made a series of choices between delayed-but-longer and immediate-but-shorter assignment by employing an inter-temporal choice paradigm. We tracked how positive and negative episodic future thinking influenced the degree to which negativity is neutralized over time (Experiment 1). Following this, we confined the experimental condition to negative thinking about the future (Experiment 2). Participants neutralized negativity involved in assignment as a function of time, suggesting that procrastination arises from the delay neutralization of the negativity. Critically, such neutralization was significantly reduced when participants imagined a negative future event, but this did not occur when they imagined a positive future event (Experiment 1), or when participants did not think about the future (Experiment 1, 2). Our findings suggest that, prior to making a decision between work and indulgence, imagining negative future events can be an effective way to reduce the neutralization of delayed negativity and, in turn, procrastination.

This study aimed to classify attendants of a wine training institute according to loyalty for wine training service program and to deduce the core managing points in a wine training program by IPA (Importance-Performance Analysis). Self-administered questionnaires were collected from 192 trainees and statistical data analysis completed using SPSS ver. 18.0. As a result of clustering analysis based on trainee loyalty from both attitude and behavioral perspectives, four classification groups were identified: a "genuine" loyalty group, a "latent" loyalty group, a "mendacious" loyalty group, and a "low" loyalty group. For the genuine loyalty group, the importance of total service quality was 4.32 on average whereas the performance was measured as 4.22; thus there was little difference between importance to quality and performance. However, for the other three groups, especially the low loyalty group, there were significant wide gaps between importance to quality and performance. According to IPA, different service quality items were posted on the 'Focus here' quadrant (a domain with high service quality importance but low performance) by group, while the other three quadrants had several common items regardless of the group. Finally, the core quality managing points were different depending on the level of trainee loyalty. Therefore, it is necessary to plan and conduct a wine training program that reflects the characteristics and needs of its students, which will lead to a differentiated management strategy according to the level of loyalty.

This study was investigated for the local festival's educational impact. And take advantage of local festivals and educational effectiveness of the educational factors that affects, local festivals, depending on the type, application factors and intention to revisit whether there are differences in educational projects have identified the effect. So take advantage of the educational needs of local festivals for the purpose is to recognize that. To this end, 2010 Cheongdo persimmon festival's visitors were surveyed. How to analyze the descriptive statistics and factor analysis, reliability analysis, multiple regression analysis, ANOVA was used. The results of multiple regression analysis, community education of local festivals, discretionary activities, and agricultural education in educational projects in local festivals factor effects showed positive effects. The results of ANOVA, type programs and performances of the factors exhibition programs, experiential programs were no significant differences between groups. Of intention to revisit, "will revisit" and "I do not know", "will not visit" and "I do not know" and "will not visit" was no significant difference between the groups. These results, focusing on the needs of local festivals take advantage of the educational implications for the proposed recognition.

시판 다소비 분말수프 3종(감자 수프/PS, 옥수수 수프/CS, 향신료 수프/CHS)에 대한 살균 목적의 감마선 조사(0, 1, 5, 10 kGy)가 이화학적 품질에 미치는 영향을 평가하였다. 아울러 감마선 조사 여부의 판별을 위하여 광자극발광분석(PSL), 전자스핀공명분석(ESR) 및 열발광분석(TL)의 적용가능성을 확인하였다. 시료의 수분함량 및 pH는 조사 여부에 상관없이 비교적 안정적이었으나, 기계적 색도는 조사선량이 증가할수록 PS 시료의 명도(L)는 감소하였고 황색도(b)는 증가하였다. 수프현탁액의 점도는 감마선 조사에 따라 크게 감소하였으며, PS>CS>CHS의 순으로 점도의 감소가 크게 나타났다. 분말수프의 감마선 조사 여부 판별시험에서 1 kGy 이상의 조사시료는 PSL 측정에서 5000 PCs 이상의 값을, ESR 측정에서 crystalline sugar 유래의 multicomponents signal을, 그리고 TL 측정에서 typical TL glow curve를 각각 나타내어 PSL, ESR 및 TL 분석의 적용가능성이 확인되었다.

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

This study was a survey of consumer awareness and attitudes about genetically modified foods and their labeling regulations. Questionnaires were distributed to 4,620 consumers who lived in different areas of Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and their sources of information about GM foods. Respondents from Seoul, Jeonnam, and Gyeongnam answered mostly "nearly don't know > moderate > never know > know a little." Respondents from Gyeonggi answered "moderate > nearly don't know > never know > know a little." According to occupation, housewives, company employees, consultants, and students answered mostly "nearly don't know > moderate > never know > know a little. "Consumers answered about the intent to buy GM foods differently according to area, occupation, and education. Seoul and Gyeonggi residents said that reinforcing factors to relieve the insecurity of GM foods were "evaluating safety > management of GM foods by the government > GM food regulation system." There were other answers according to area, occupation, and education. About GM-related education methods that they wished to have, residents of the Seoul area said "books/leaflets" most often, but residents of the Gyounggi area said "attending a lecture" most often. Housewives also said "attending a lecture," but teachers and students said "Internetbased education" most often. About the kinds of education that they could join, Seoul residents answered "consumer groups > school parents > public institutions," but Gyeonggi and Chungnam area residents answered "public institutions > consumer groups > school parents." Housewives and students answered "consumer groups" most often, but consultants and private business owners answered "public institutions" most often. We realized that different education methods were necessary for different areas, occupations, and education levels.

This study aims at developing for food education textbook and teaching aids of elementary school students and teaching guide book (of food exerts) for eco-friendly food education together with green growth to standardize food education and to make the best the effect of food education. Especially we will develope active food education program to which elementary school students study through developing various education textbook and teaching aids. Major contents of food education textbook in this study are classified as two subjects. First included the understanding of eco-friendly agricultural products, to distinguish the indication of eco-friendly agricultural products, merits of school feeding made by eco-friendly agricultural products. Second is about children loving earth to understand food mileage. Its contents are as follows ; the definition of food mileage, the movement of food mileage to report environment, origin mark of agricultural products, our mental attitude for our favorite agricultural products, the eco-friendly agricultural products of Gyeonggi Province

A survey of consumer awareness and attitudes was conducted about genetically modified (GM) foods and the labeling regulations. The questionnaires were distributed to 4,620 consumers who lived in a variety of areas in Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and the source of obtaining information about GM foods. More than 11.5% of the consumers had never heard about GM foods and 86.9% of consumers had less than a normal level of knowledge about GM foods. No statistically significant relationship was found between genders, but the teachers group had moderate knowledge (p<0.001). In total, 28.4% of consumers did not know the GMO labeling regulations. They answered that the reason to buy GM food was do not know>nothing wrong>create benefit>think as safe>inexpensive. The answers to the question of what was the first benefit were: solve food shortage>functional and nutritious food>cultivate in bad condition>nothing>various cultivars. They answered that the worst factor was the next generation effect>environmental disruption. Regarding the development of GM food in Korea, males answered do not know>stronglyrecommend>defer>strongly suppress. Female answered: don't know>defer>strongly recommend>strongly suppress. More than half of the respondents did not have much information about GM foods; 88.3% of respondents answered they did not have educational experience about GM food.