본 연구는 곤충 병원성 균주 Beauveria bassiana 배양액을배양일 수에 따라 이화학적 특성, 항산화 활성, 항염증활성 및항암활성을 검정하여 천연 생리활성 물질 및 기능성 신소재개발을 위한 기초자료를 얻고자 하였다.1. 유리당은 Glucose, Maltose, Fructose 존재하였고 Glucose함량이 B. bassiana 15.2g·L−1으로 배양 3일 시 다량 함유되어 있었으며 배양기간이 길어질수록 함량이 감소하였다. 2. 유기산은 Citric acid, Malic acid, Formic acid, Lacticacid, Acetic acid, Succinic acid 총 6종의 성분이 동정되었고,Citric acid 성분이 다량 함유되었으며 균주 중 B. bassiana.3일 배양액이 276.4mg·L−1로 가장 많이 검출되었음.3. B. bassiana 균주 배양액은 총 16종의 아미노산으로 조성되어 있었으며 Glutamate 함량이 배양 3일 시 987.0pmol/µl으로 다량 함유되어 있었다.4. 무기성분은 Na이 다량 함유되어 있었으며 B. bassiana 15일 배양액이 179.5mg·L−1로 가장 많은 Na을 함유하고 있었다.5. B. bassiana 배양 5일 시 6.34±0.30ppm, 플라보노이드함량은 B. bassiana 배양 3일 시 1.09±0.05ppm, 배양 15일시 1.10±0.06ppm으로 높은 함량을 나타냈다.6. DPPH free radical 소거능은 B. bassiana 배양 15일 시263.4±13.3µg·ml−1, SOD 활성은 B. bassiana 배양 15일 시93.7±16.6µg·ml−1, ABTS 활성은 B. bassiana 배양 5일 시99.7±1.2µg·ml−1으로 높은 활성이 나타났다.7. Anticancer activity 결과 A549 cell lines은 B. bassiana5일 배양액(163.8±4.1µg·ml), HepG2 cell lines는 B. bassiana10일 배양액(127.8±2.3µg·ml)으로 항암활성이 높게 나타났으며, MCF-7 cell lines에 검정한 결과, B. bassiana 5일 배양액(129.1±6.8µg·ml)으로 높은 활성을 나타냈으나 대조구인Doxorubicin보다는 낮은 활성이 나타났다.

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

약용식물 중 산형과 식물 18종 32점에 대한 항산화 및tyrosinase 저해 활성을 검정한 결과는 다음과 같다. 산형과 식물 15종의 32점은 항산화 활성, tyrosinase 저해 활성을 나타내기 위한 실험재료로 사용되어졌다. Bupleurum falcatum L.(Shoot), Torilis japonica D. C. (Whole)에서 폴리페놀과 플라보노이드 함량이 높게 나타났다. Foeniculum vulgare Gaeriner (Flower) 는 항산화 활성과 tyrosinase 저해 활성이 높게 나타났다. 항산화 활성은 총 폴리페놀 함량과 고도의 유의한 부의상관관계를 보였고, 총 플라보노이드 함량 간에는 유의한 부의 상관관계를 보였으며 tyrosinase 저해 활성은 총 폴리페놀과 총 플라보노이드 함량은 상관관계를 보이지 않았다. Tyrosinase 저해활성은 항산화 활성 함량과 상관관계를 보이지 않았다. 총 폴리페놀은 총 플라보노이드 함량 간에는 고도의 유의한 정의 상관관계를 나타냈다. 이 중 Foeniculum vulgare Gaeriner (Flower)는 항산화 활성과 tyrosinase 저해 활성이 가장 높게 나타났다. 이들 식물들에 대한 추출용매 및 추출조건에 따른 추출효율을 검토하고, 추가적인 생리활성 능력을 검정하는 등 보다 정밀한 연구가 필요할 것으로 사료된다.

In this study, a novel-processing route for fabricating microcellular zirconia ceramics has been developed. The proposed strategy for making the microcellula zirconia ceramics involved hollow microspheres as pore former. Compared to conventional dense microspheres pore former, well-defined pore structured zirconia ceramics were successfully fabricated. Effects of hollow microsphere content and sintering temperature on microstructure, porosity, pore distribution, and strength were investigated in the processing of microcellular zirconia ceramics.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

To evaluate biochemical safety of gejang distributed in Korea, 33 samples were collected and analyzed for indicator microorganisms, pathogen, parasite, pH, volatile basic nitrogen(VBN), salinity, 3-MCPD, histamine, and synthetic food colors. Total plate counts of gejang were the range of 3 to 7 log cfu/g and coliform were the range of ND to 4 log cfu/g. Vibrio parahaemolyticus was detected from 4 samples, and Escherichia coli (1 log cfu/g) and copepoda were detected from 1 sample among those. pH and VBN value of samples were the range of 6.69 to 8.10 and 21.99 to 94.55 mg%, respectively. The ranges of salinity concentration for ganjang chamgejang, ganjang ggokgejang, and ganjang dolgejang were 11.6~32.6%, 2.8~20.5%, and 11.6~13.3%, respectively. But, the range of salinity concentration of yangnum gejang was 2.6~9.4%, which was lower than ganjang gejang. Besides, 3-MCPD, histamine and synthetic food colors were not detected. From the results, most of gejang was appropriate for Korea national standard for food regulation, but still biological hygiene control for raw materials, processing, and distribution should be improved.

2006년 6sim8월 국내 유통 중인 홍어회의 미생물학적 이화학적 품질을 조사한 결과 홍어회는 다른 어패류와 달리 신선 상태가 아닌 숙성 후 섭취하는 제품으로 pH가 9 내외의 수준이고, 암모니움을 함유하고 있으며, 다른 신선식품 보다 VBN 값이 15sim30배 정도 높았다. 숙성 홍어회의 미생물 오염 지표인 총균수 수준이 대다수 제품에서 식품 공전 상 잠정규격인 5 log CFU/g보다 높게 검출되었으며, 대장균군이 검출된 사례도 18건 중 1건이 있었고, 병원성 미생물인 S. aureus가 검출된 사례도 18건 중 2건이 있었다. 또한 약 5 log CFU/g 수준의 S. aureus를 숙성된 홍어회의 가식부위에 접종했을 때 저장 10일 째 일정 수준 (2 log CFU/g) 감소하긴 했지만, 3 log CFU/g 수준의 S. aureus가 10일 이상의 저장 기간에 걸쳐 유지되는 것을 확인할 수 있었다.

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

소형망원경을 이용하여 산개성단 내 단주기 미세 변광성을 체계적으로 탐사하기 위한 보현산 천문대 측광 모니터링 프로그램 Short Period Variability Survey(SPVS)의 일환으로, 젊은 산개성단 NGC 129의 90'×60' 영역에 대한 V필터 시계열 측광 관측을 수행하였다. 성단의 관측은 보현산 천문대 155mm 소형 굴절 망원경과 3K×2K CCD 카메라를 이용하여 2004년 10월 12일부터 2005년 11월 3일까지 총 11일간 수행되었으며, 그 결과 전체 2400장의 V 필터시계열 CCD 영상자료 및 성단의 색-등급도를 얻었다. 시계열 자료의 기기등급을 표준등급으로 변환하기 위하여 앙상블정규화 기법(ensemble normalization technique)을 사용하였다. 측광 후 총 9537개별의 시간에 따른 광도변화를 조사한결과 총 66개의 새로운 변광성을 발견 하였다. 새롭게 찾아낸 변광성들은 DFT(Discrete Fourier Transform) 분석과 위상 맞추기 방법(phase-matching technique)을 이용하여 변광 주기를 결정하였다. 결정된 변광성의 주기 및 진폭 변화, 색-등급도 상에서의 변광성의 위치 등을 고려하여 변광 유형을 조사한 결과 9개의 SPB형 변광성과 9개의 δ Scuti형 변광성, 29개의 식변광성, 17개의 장주기 변광성과 기타 2개의 변광성으로 분류할 수 있었다. 본 연구를 통해, 산개성단에서의 변광성 탐사 연구에 소형망원경이 유용하게 활용될 수 있음을 확인하였다.

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

We have been performing a wide-field photometric monitoring program, named SPVS (Short-Period Variability Survey), at the Bohyunsan Optical Astronomy Observatory (BOAO). The observation system consists of a small refracting telescope (D = 155 mm, f = 1050 mm) and a 2k×3k CCD Camera. The field of view is 1.0°×1.5°. Detection limit is about V = 13 for short-period small amplitude variables such as δ Scuti-type pulsating stars, and about V = 15 for long-period large amplitude variables such as eclipsing binaries and RR Lyrae stars. The instrument is designed to be remote-controlled through internet. The primary purpose of this project is to search for variable objects in bright Galactic open clusters. We present results of test observations conducted towards NGC 7092.

A series of model tests carried out at the CWC of WJFEL for the purpose of prediction of resistance for the performance and improvement of resistance by attaching appendage for the ship of 50 knots class planing hull. The resistance performance evaluation has been carried out for the bare hull and for the appendage hull with two different depth of vertical type wedges. In the bare model test, trim and sinkage is calculated for the planing hull and the resistance is calculated. For minimizing the resistance, wedge appendage is attached and tested. Analysis and tests shows that for a 12.5mm wedge, resistance is minimum and overall power tallied to 5636ps.

Research has shown that using multimedia teaching materials such as movie videos and CD-ROMs in foreign language classrooms has been effective. The purpose of the present study is to investigate the effects of using a movie CD-ROM in English classrooms as a way of improving English language skills and enhancing students’ positive perception of learning English. Sixty 10th-grade students in a commercial high school participated in the study which lasted 10 weeks. One group used the movie Big, while the other group used the conventional method of listening to a tape that accompanied a textbook. The data, which were analyzed statistically using the SPSS, showed the following results: 1) Even though the experimental group’s level of interest and confidence increased by using the movie CD-ROM, the increase was not statistically significant. The same can be said for the control group. 2) The experimental group showed a statistically significant improvement in vocabulary building, while the control group did not. 3) Neither group showed significant improvement in terms of listening ability.

This study was performed to document the weight loss diet practice and dietary habit related to weight control in child-bearing Korean women. The subjects were 1,434 women aged 17-39 years. The subjects were classified into 3 groups based on BMI: low weight(LW) BMI < 18.5; normal weight(NW), 18.5 BMI 22.9; and overweight(OW), 23.0 BMI. Anthropometric, general characteristics, weight control practice, and the quality of diet were assessed by a questionnaire. LW group had higher rate of smoking and drinking. They also complained more subjective symptom of anemia and used less nutritional supplementation. Weight loss diet had been practiced by about 40% of subjects and the percent was increased with increasing BMI. The reason of weight loss diet were significantly different by BMI groups(p<0.05); LW to keep body in shape, OW for health. Low BMI group had experienced more side effects after weight loss diet(p<0.05). LW group usually used inappropriate method to control weight such as skipping meals and some of OW group reported using drug to lose weight. All subjects have been skipped their meals of 3.9 times per week, especially 4.3 times in LW group. By mini dietary assessment, most of the subjects did not have regular meals. LW group tended to eat what they like and OW group preferred fried food. This study showed that child-bearing aged women make a ceaseless effort apart from their weight, and LW group have a matter of grave concern because of their dietary habit and weight control practice. Additional research should be necessary to assess the relation of health and weight loss diet in young women.