Recently, the increasing trend for the transshipment traffic of Busan port in Korea is slowing down because of the extensive development plan of domestic ports in china. For solving this problem, Korea is going on the project for preoccupying the transs

State-space method for the analysis of the dynamic characteristics of a body motion is set up as mathematical tool for the solution of differential equation by computer. Representation of a system is described as a simple form of matrix calculation and unique form of model is available for the linear or nonlinear, time variant or time invariant, mono variable or multi variable system etc. For the analysis of state-space method a complicated vector calculation is required, but this analysis can be simplified with the specific functions of a software package. Recently as the Graphical User Interface softwares are well-developed, then it is very simplified to execute the simulation of the dynamic characteristics for the state-space model with the interactive graphics treatment. The purpose of this study is to develope the simulator for the analysis of the lateral and directional dynamic characteristics of an aircraft that is primarily to execute the simulation for the analysis of the transient response of an aircraft lateral and directional stability.

This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference to alpha-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, ferric /reducing power (FRAP), inhibition of conjugated diene formation and tyrosinase activities. Total phenolic and flavonoids contents increased in soybeans after fermentation. Fermented soy products also displayed enhanced antioxidative activities in comparison with the non-fermented soybeans. There were linear relationships between total phenolic and flavonoids contents and ferric reducing/antioxidant power of the samples. Overall, the fermented soy products showed a better antioxidant activity than soybeans. Among the 3 kinds of fermented soy products, chungkukjang, meju and deonjang, doenjang exhibited the highest levels of DPPH-free radicals scavenging activity, ferric /reducing power, inhibition of conjugated diene formation and tyrosinase activities. The fermented soy products with longer fermentation time demonstrated the higher antioxidant activities as well as higher total phenols and flavonoids in the order of doenjang > meju > chunghlkjang> soybeans.

Airborne bacteria, fungi, and viruses are known to have adverse effects on human health. Various antimicrobial agents have been used to prohibit the growth of microorganisms on the surfaces of air filter media. In this study, nano-sized silver and copper particles were tested for their antifungal effects on indoor fungi, Cladosporium cladosporioides and Aspergillus versicolor. The growth circle of the fungi was observed on a solid agar plate containing the two nanoparticles. The nanoparticle concentration ranged from 0 to 500 μg/mL. The size of fungal growth circle seemed to decrease with increasing nanoparticle concentration in agar plates, indicating that silver and copper nanoparticles have antifungal properties against C. cladosporioides and A. versicolor.

느타리버섯 폐면재배법은 현재 우리나라에서 가장 많이 재배되고 있는 형태이며, 전국 농가수는 약 5,000호(추정)로 전체 버섯재배농가수의 약 60%정도를 차지하고 있다. 느타리버섯 폐면재배시 반드시 배지살균과 후발효과정을 거쳐야 하며, 이 과정은 약 5~7일 정도에 걸쳐 이루어지는데 이때 소비되는 유류량은 농가당 300~400ℓ(30평당)로 많다. 전국적으로 연간 약 2.5회 재배시 배지살균과 후발효에만 약 10백만~15백만ℓ가 소모되는 셈이다. 균상재배방법은 다른 재배방법(봉지재배, 병재배)과 달리 배지발효과정이 필수적이며, 발효과정을 통해 폐면배지 내부에 많은 미생물들이 증식하게 된다. 버섯연구소에서는 폐면의 발효과정의 이화학적 변화를 조사하였고, 폐면배지에서 증식하는 다양한 미생물을 분리하였으며, 그 중 느타리버섯 재배에서 가장 문제시되는 Trichoderma virens 등 4종의 푸른곰팡이병균에 대한 항균활성을 지니고 있으면서 느타리버섯 균사생장에는 영향을 주지 않는 Bacillus pumilus 등 미생물 3종을 선발하였다. 농가실증시험을 통해 분리된 미생물을 대량배양하여 폐면배지 야외발효시 인위적으로 첨가하여 약 7~9일간의 야외발효를 실시한 후, 저온살균과정을 생략하고 후발효만 55℃에서 1일간 실시하였을 때, 관행 대비 균사배양, 버섯생육, 유류소모량 등을 분석한 결과, 균배양율은 100%, 평당수량 43kg으로 관행과 대등한 수량을 얻을 수 있었으며, 관행 대비 살균 및 후발효기간 3~4일 단축, 연간 약 1,224천원(100평/2.4회)의 유류비 절감효과를 확인하였다.

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul·Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p〈0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) 〉 brown rice (73.4%) 〉 black rice (72.7%) 〉 waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p〈0.001) and marital status(p〈0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p〈0.05). Also, while viscosity showed to increase significantly (p〈0.05), on the opposite end, the property of spreadability decreased. TS ranged from 15.95~17.31%, RDS 9.36~10.16%, SDS 5.46~6.91% and RS 0.33~1.07%, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p〈0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p〈0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p〈0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

시판김, 변색김 그리고 폐기용 김의 수분함량은 12.1%, 14.2% 그리고 12.3%, 탄수화물 함량은 각각 35.7%, 31.7% 그리고 35.2%, 단백질 함량은 32.1%, 33.4% 그리고 32.5%, 지방 함량은 4.2%, 5.4% 그리고 4.3%로 나타났으며, 회분 함량은 15.9%, 15.1% 그리고 15.7%를 나타냈다. 비타민 C의 경우 시판김은 35.9 mg%, 변색김은 21.4 mg% 그리고 폐기용 김은 34.4 mg%를 나타내, 비타민 C 함량은 시판 김과 폐기용 김이 변색 김이 보다 높게 나타났다. 총당의 경우는 시판 김이 15.6%, 변색 김이 13.4% 그리고 폐기용 김이 15.7%를 나타내 시판 김과 폐기용 김의 총당이 거의 동일한 함량으로 존재함을 알 수 있었다. 시판 김과 변색 김 그리고 폐기용 김으로부터 얻어진 porphyran의 화학적 조성을 비교해 보면 총당 함량은 시판 김 porphyran이 54.5%, 변색김 porphyran은 45.7% 그리고 폐기용 김 porphyran은 56.2%를 나타내어 시판 김과 폐기용 김 porphyran의 총당은 거의 비슷한 함량임을 나타냈지만 변색 김에서는 그 함량이 낮게 측정되었다. 총당 중에 황산기의 함량으로 표현하였는데 시판 김 porphyran은 17.6%, 변색 김은 13.9% 그리고 폐기용 김은 17.3%를 나타내었고, 단백질 함량은 각각 12.3%, 12.4% 그리고 12.1%로 동일한 값을 나타냈다. 김 제품으로부터 추출된 3,6-anhydrogalactose은 시판 김 porphyran이 13.8%, 변색김 porphyran이 9.1% 그리고 폐기용 김 porphyran은 13.9%를 나타내어 시판 김과 폐기용 김에서 추출한 porphyran의 3,6-anhydrogalactose는 거의 같은 수준으로 들어 있으며 시판 김과 폐기용 김 porphyran의 화학 조성과 함량은 동일함을 알 수 있었다.

This study was conducted to investigate the effects of different hexoses (glucose, mannose, galactose and fructose) on in vitro development of parthenogenetic embryos in the pigs. When the parthnogenetic embryos were cultured in medium with concentrations of 5mM glucose or 1mM galactose, the rates of embyos developed to morula and blastocyst stages were significantly higher than those in another culture conditions (P<0.05). However, high concentration of galactose inhibited development to morula and blastocyst stages. Addition of hexoses at early stage of porcine parthenogenetic embryos were effective for in vitro development. Especially, the embryos cultured in medium with glucose at early stage were effective for development to 2-cell and blastocyst stages compared with embryo cultured without glucose. From the present results, it is suggested that development of porcine parthenogenetic embryos can improve in medium with 5mM glucose. The concentration of 1mM galactose was also effective for development of porcine parthenogenetic embryos. It also show that parthenogenetic embryos cultured with glucose at early stage can improve in vitro development.

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufactnring processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies. determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can he carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards ere presented for CCP determination.

본 연구에서는 동해의 오징어 어획량이 급증한 최근 1990~1999년 기간에 주목하여 동해에서의 오징어 어황 변동과 해황과의 관계를 조사하였다. 동해에서 오징어 어획량의 경년변화 특징은 1970년대부터 1980년대 초반에 감소하고 1980년대 후반에 증가하였다. 이것은 기후변화에 따른 regime shifts의 변동과 관계하는 것으로 나타났다. 월평균 어획량은 9-12월까지 풍어기, 3-5월 사이가 흉어기를 보이고, 최대 어획량은 10월에, 최소어획량은 4월에 나타났다. 해구별 안정 어장의 지표로 제시한 변동계수 (coefficient of variation) 값이 1.0 이하로 매년 안정된 어장은 구릉포 연안역과 울릉도 주변해역에서 형성되었다. 또한, 오징어의 최대 어획적수온 16℃를 기준으로 한 어획적수심은 해역이 북상함에 따라 얕아졌다. 이 결과로부터 해역에 따라 조업시의 어획적수심에 대한 차등성을 둘 필요가 있음이 시사되었다. 또한, 조업 어장과 수온의 관계는 흉어기인 4월에 10~14℃이고, 풍어기인 10월에 10~20℃의 범위로서 오징어 어장 형성은 계절에 따른 대마난류역의 확장과 밀접하게 관련된 것으로 생각된다.

본 연구는 돼지 미성숙 난자를 체외에서 성숙, 수정시킨 뒤, 체외 수정란의 배양 시 성장인자와 6탄당의 첨가에 따른 체외 발육율을 검토하였다. 체외수정란의 발육을 위한 기본 배양액인 NCSU-23에 각각 0, 1, 5, 10 및 20ng/ml의 IGF-I과 EGF를 각각 첨가하여 농도의 차이에 따른 발육율을 검토하였다. 또한 5.56mM의 glucose, mannose, galactose 및 fructose에 5ng/ml의 IGF-I 또는 10ng/ml의 EGF 첨가 유, 무에 따른 초기배 발육율을 검토하였다. 마지막으로, 각각의 6탄당에 위와 같은 농도의 IGF-I와 ECF 공동 첨가 유, 무에 따른 초기배 발육율을 검토하였다. 그 결과, 돼지 체외 수정란의 체외 발육 시 배양액 내에 서로 다른 농도의 IGF-I과 EGF를 첨가하였을 때 IGF-I은 5ng/ml(12%)에서, EGF는 10ng/m1(10%)의 실험구에서 가장 높은 배반포기 배의 발육율을 나타냈다. (p<0.05) 또한 각각의 6탄당과 IGF-I 또는 EGF 유, 무에 따른 초기배 발육율을 검토한 결과 IGF-I과 ECF모두 glucose 첨가시 타 첨가구에 비해 초기 발육 단계의 수정란 발육뿐만 아니라 배반포까지의 배발육(10∼11%)이 타 첨가구(3∼8%)에 비해 높게 나타났다. (p<0.05) 한편, 각각의 6탄당이 첨가된 배양액 내에 ICF-I과 EGF 공동첨가 유, 무에 따른 초기배 발육율을 검토한 결과 모든 실험구에서 EGF와 IGF-I 첨가 시 무첨가보다 높은 초기배 발육율을 나타냈으며 특히 초기 분열단계 수정란에서는 발육의 차이가 크게 나타났다. 본 연구 결과 성장인자와 6탄당의 첨가는 돼지 수정란의 체외배양 시 초기배 배발육에 효과적인 영향을 미치는 것으로 사료되며, 이는 체외 발육율이 타 가축에 비해 낮은 돼지의 수정란 생산에 있어 체외배양체계의 개선을 위한 기초자료가 될 수 있을 것으로 기대된다.