The effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

PURPOSES : This study aims to review the possibility of developing a road snow-melting system that can prevent slip accidents by maintaining a constant temperature of the winter roads and enhance performance of structures, including improvement of compressive strength by mixing carbon nanotube (hereafter referred to as CNT) with cement paste, the basic material. METHODS : To achieve the above purpose, an experiment was conducted by mixing power-type CNT and wrap-type CNT up to cement paste formulation by weight of 0.0wt%~4.1wt% in accordance with "KS L ISO 679(of cement strength test method)", and compressive strength was measured at 28 days of curing. In addition, the volume resistivity of the specimen was measured to test thermal and electrical characteristics, and the rate of temperature changes in specimen surface by power consumption was measured by passing electricity through the cross-sections of the specimen. Meanwhile, the criteria for checking the performance as a road snow-melting system was determined as volume resistivity of 100Ω·cm or less. RESULTS : A comparative analysis between specimen with 0wt% CNT content in plain status and specimen containing various types of CNTs was carried out. From its results, it was found that compressive strength increased approximately 19%, showing the highest rate when 0.2wt% of wrap-type CNT was contained, but volume resistivity of 100Ω·cm or less appeared only in specimens containing more than 0.2wt% CNT. In addition, it was observed that the surface temperature increased by 4.62℃ per minute on average in specimens containing 3.2wt% CNT. CONCLUSIONS : In this study, CNT was examined as an underlying material for a road snow-melting system, and the possibility of developing the road now-melting system was reviewed by conducting various experiments using CNT-Cement composites. From the experimental results, the specimens were found to have a superior performance when compared to the existing road snow-melting systems that place the heat transfer medium such as copper on the road. However, satisfactory strength performance were not obtained from the specimen containing CNT(2.0% or more) that functions as a heating element, which leads to the need for reviewing methods to increase the strength by using plasticizer or admixture.

PURPOSES: In this study, as part of an effort to develop HUD for public transit, it is proposed that the decision of order priority of contents which will be disposed to bus drivers through HUD for public transit using AHP(Analytic Hierarchy Process) technique. METHODS: In AHP analysis method brainstorming, factor analysis, hierarchical structuring, and weighting analysis were performed by applying a classical analysis method. RESULTS: By the result of analysis it is shown that unlike car drivers, bus drivers prefer information related to bus intervals, bus stop, and door open and close to information related to vehicle running. Also, bus stop information and bus interval information were ranked as first and second place in order priority of HUD contents for public transit by experts. CONCLUSIONS: This method of selecting order priority of HUD contents for public transit can provide a basic foundation for selecting order priority of traffic information contents as well as other HUD contents.

This study aims to suggest the basic data for the effectiveness of「Seoul Students 7560⁺ Exercise」 in the school scene by analyzing the elementary teachers’ awareness of the operational conditions, expected effects and stimulation methods of the「Seoul Stud

This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.

The objective of this study was to investigate the influence of parity on chemical composition and meat quality of Hanwoo cows (n=74, 2-15 years old). The beef loin and top round muscle samples were obtained and divided by 3 groups of parity numbers (G1, 0; G2, 1-3; G3, 4-9 times). Loin and top round from G1 had significantly higher intramuscular fat contents and lower protein contents than those from G3 (p<0.05). There was no significant difference in collagen contents among 3 parity groups (p>0.05). In meat color, G1 was higher in a* values for loin and higher in L* and a* values for top round muscle (p<0.05). The loin from G1 had significantly lower cooking loss (%) than G3, however, there was no significant difference in water holding capacity among 3 parity groups. For top round muscle, G3 had significantly higher Warner-Bratzler shear force values and lower water holding capacity values than G1 (p<0.05). In fatty acid composition, G1 had significantly higher C18:1n7 and C18:1n9 contents for loin, and it had significantly higher C16:1n7 and C18:1n7 contents for top round than those of the other groups (p<0.05). In free amino acid composition, alanine was highest and followed by glutamine, phenylalanine, isoleucine, proline, glycine, methionine. In conclusion, the parity conditions influenced on chemical composition and meat quality depending on different cut of Hanwoo cows, and the parity numbers were related with the age of cows.

PURPOSES : This study is to develop speed correction factor for more realistic Level-of-Service(LOS) at multilane highway. METHODS : In this study, we compared speed difference the degree of speed reductions in actual multilane road conditions with speed reduction considering speed correction factor presented in highway capacity manual using statistical techniques. And also we presents new speed correction factor analyzing collected data at national highway No.1 (Goyang~Wolrung). RESULTS : The result of analyzing and comparing new suggested speed correction factor with speed correction factor in Korea Highway Capacity Manual (KHCM) shows RMSE (Root Mean Square Error) in new speed correction factor (RMSE 1.5) is much lower than existing speed correction factor (RMSE 13.4). New suggested speed correction can be used for analyzing Level-of-Service at multilane highway. And also we suggests improvements for analysis procedure in analyzing Level-of-Service at multilane highway CONCLUSIONS : As a result of comparing differences, we draw the causes that effect the differences in speed and suggest new speed correction factor that consider traffic volumes. It can be more rational because it uses speed correction factor which can consider more realistic traffic conditions, etc.

해충저항성 Bacillus thuringiensis (Bt) 벼의 비표적곤충인 벼물바구미(Lissorhoptrus oryzophilus)에 대한 성충 전용살충제 Clothianidin 액상수화제의 살충제 감수성 시험을 실시한 결과, 72시간-LC50은 0.245 ml/L(95% 신뢰한계는 0.195~0.307 ml/L)이었으며, Bt벼의 모본으로 대조로 사용한 낙동벼의 72시간-LC50은 0.257 ml/L(95% 신뢰한계는 0.199~0.331 ml/L)이었다. 72시간-LC50은 낙동벼에서 다소 높았지만, 해충저항성 Bt벼 72시간-LC50이 낙동벼의 95% 신뢰한계 내에 포함되어, 두 품종의 LC50값에 유의성이 없는 것으로 판단된다.

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.

본 연구는 숲속에서의 태교활동이 임산부의 스트레스 감소에 미치는 효과를 규명하기 위하여 수행되었다. 피험자로는 과거 병력이 없는 51명의 임산부(28±3.0세)가 참가하였다. 실험 참가 전날 도시환경에서의 심리적·생리적 변화를 측정하였으며1박 2일의 숲태교 프로그램을 진행한 후 도시환경에서의 측정방법과 동일한 방법으로 비교측정이 이루어졌다. 심리지표로서BDHI(공격성 척도), BHOP(무망감 척도), STAI-X-1(상태불안 척도), DIS(역기능성 행동척도)에 관한 설문조사를 하였다.생리지표로서는 심박변동성과 코티솔을 측정하였다. 본 연구의 결과 1박 2일의 숲태교 프로그램에 참여한 후 임산부들의공격성과 불안감이 감소되고 부정적인 사고가 감소하여 심리적 안녕감이 증진되는 결과를 얻을 수 있었다. 이 결과를 통하여숲속에서의 태교활동이 산모의 임신 중 스트레스를 감소시키며 심리적 안녕감을 증가시킨다는 사실을 밝힐 수 있었다.

The objective of this research was to investigate the effect of dietary cottonseed meal (CSM) supplementation on carcass and meat quality characteristics of Hanwoo (Korean cattle) bulls. Twenty two months-old-Hanwoo bulls of eight heads (4 heads per treatments) were fed for 5 months on a diet with or without (control) CSM (500 g/head/day). The samples of M. longissimus dorsi from carcasses were used for the quality measurement. Dietary CSM supplementation did not affect the carcass traits of bulls and pH value, drip loss, water-holding capacity and fatty acid composition of beef loin. Crude protein and crude ash content of beef loin were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. During storage of 5 days at 4℃, CIE a*, b*, C* and total color values were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. Overall, the present results indicate that dietary CSM supplementation may improve the oxidation stability of Hanwoo beef loin.

해충저항성 Bt벼와 낙동벼의 미꾸리(Misgurnus anguillicaudatus) 와 잉어(Cyprinus carpio)에 대한 급성독성시험을 실시한 결과 48시간 및 96시간-LC50은 1,000mg/L 이상으로 나타났다. 48시간 및 96시간 무영향농도(NOEC)는 1,000mg/L이었다. 급성독성 시험기간 중 해충저항성 Bt벼와 낙동벼간의 pH, DO, 수온, 체중 및 전장에 대한 유의적인 결과는 나타나지 않았다.

This study was carried out to investigate the effect of muscle part and aging period on free amino acids and aroma compounds of Hanwoo (Korean cattle) cow beef. The M. longissimus (ML) and M. semitendinosus (MS) from 101 mon-old-cows were aged at 2℃ for 14 d. The free amino acids concentration increased in both ML and MS on 14 d of aging. In ML, asparagine, glutamine, histidine, glycine, threonine, arginine, tyrosine, phenylalanine, isoleucine, leucine and lysine were significantly (p<0.05) higher than those in MS. Varieties of aldehydes, ketones, alcohols, hydrocarbons, nitrogen and sulfur compounds were detected in both ML and MS and majority of these compounds showed increasing trend on aging. The ML had higher 14 aldehydes (acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2- methylbutanal, pentanal, hexanal, heptanal, E-2-heptanal, octanal, 2-octenal, 2-nonenal, E-2-decenal, E,E-2,4-decadienal and 2-undecenal), 5 ketones (2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone and 2,3-octanedione), 4 alcohols (ethanol, 1-pentanol, 1-hexanol and 1-octanol), 3 hydrocarbons (3-ethyl-2-methyl-1,3-hexadiene, 3- methyldecane and 2,2-dimethyloctane) significantly (p<0.05) compared with MS. However, the MS had higher 5 nitrogen and sulfur compounds (methanethiol, dimethyldisulfide, fufural, 2,5-dimethylpyrazine and 2-octylfuran) significantly (p<0.05) compared with ML.