시범사업에서 생산된 쌀을 이용하여 간편식 제품 개발을 위한 기초자료를 확보하고자 고품질 밥쌀용 벼 7품종의 영양성분 및 취반특성 분석을 수행하였다. 수분함량은 진수미가 13.13%, 단백질 함량은 하이아미 품종이 6.08%, 지방은 하이아미 품종이 0.51%로 가장 높은 것으로 나타났다. 아밀로스 함량의 경우 20.15~22.51% 범위로 나타났으며, 수광이 가장 높은 것으로 확인되었다. 아밀로펙틴중합도 분석 결과 7종의 품종 모두 DP 13-24 함량이 53% 이상으로 가장 높았고, DP≥37 함량은 5.81% 이하로 가장 낮았다. 유리당 조성 분석 결과 7개의 품종 모두 maltose 함량이 46% 이상으로 높았으며, fructose 함량이 7% 이하로 가장 낮았다. 품종별 쌀 원료곡의 토요 윤기치를 측정한 결과 삼광, 대보, 진수미가 가장 높은 값을 나타내었고 취반식미 특성을 분석한 결과 대보, 진수미가 외관, 점도, 밸런스, 식미치 값이 높은 것으로 나타났다. 본 연구결과는 취반 및 재조리에 따른 밥의 품질특성 연구에 기초자료가 될 것으로 판단된다.

국내에서 육성된 벼 품종의 저장관련 기초기반연구로 저온 플라즈마를 이용하여 현미와 백미의 저장에 따른 미생물 생육변화를 관찰하였다. 본 연구에서 사용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 공기방전을 이용하여 고품질 밥쌀용 품종인 삼광과 가공용 품종인 팔방미를 0, 10 및 20분간 처리하여 4, 25℃에서 2달간 저장하여 분석하였다. 플라즈마 처리한 현미 및 백미의 일반호기성미생물 분석결과 저장 초기에는 현미의 경우 2.99~3.49 log CFU/g, 백미는 2.65~3.35 log CFU/g이 검출되었으며, 8주 저장 시 플라즈마 처리군이 0.62~1.11 log CFU/g 적게 생육되었다. 곰팡이의 경우 저장 초기에는 품종에 관계없이 현미는 2.16~2.40 log CFU/g, 백미는 1.82~2.16 log CFU/g이 검출되었다. 특히 플라즈마 20분 처리한 백미의 경우 저온 저장하였을 때, 곰팡이가 검출한계 이하로 나타났다. 이상의 결과를 종합하여 볼 때 저온 플라즈마 기술은 현미와 백미의 저장 중 미생물 생육을 억제하는 것으로 나타났으며 미생물학적 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at 240℃ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

목적: 20대 젊은 성인 34안을 선별하여 내안각을 측정하고 원데이 프리즘 밸러스트 방식으로 제조된 토릭 소프트렌즈를 착용 후 렌즈의 회전량을 측정하고, 내안각이 프리즘밸러스트 디자인으로 제조된 토릭 렌즈의 회전량에 미치는 영향을 알아보고자 하였다. 방법: 실험 대상자는 20~25세 사이의 젊은 성인 34안을 선별하여 난시값에 따라 –2.00D 이하와 –2.00D 이상으로 분류하였다. 안검 장력은 면봉을 이용해 눈꺼풀 반전을 통해 눈꺼풀 장력이 느슨한 경우는 배재하였다. 대상자등의 내안각을 슬릿 램프를 사용하여 T.A,B.O 각으로 분류하였다(OD:0°~15°, OS:165°~180°). OD:7°, OS:172°를 기준으로 내안각이 큰 경우와 작은 경우로 분류하였다. 렌즈 착용 후 30분 이상의 안정화 시간을 가진 후 push-up test, 상하좌우 시선 이동시 렌즈의 래그량을 평가하여 정상적인 피팅 범위 내에 측정된 피검자들을 대상으로 회전량을 측정하였다. 결과: C-2.00 이상의 난시 값 에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량은 2.00±1.22°이었고, 내안각이 OD:7°~15°, OS:165°~172°에서 회전량은 4.75±2.75°이었다. C-2.00 미만에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량 4.83±4.86°이었다. 내안각이 OD:7°~15°, OS: 165°~172°일 때 회전량은 5.08±3.95°로 측정되었다. 결론: 프리즘 밸러스트 디자인 토릭 소프트 렌즈에서 내안각과 관련하여 회전량을 평가하였을 때 내안각이 크고 난시량이 작을수록 상대적으로 회전량이 많이 나타나는 것을 확인 할 수 있었다

해운산업의 발전에 따라 다양한 가치관과 지역특성을 살린 국내 항만에 입항하는 선원들을 위한 선원복지 정책이 필요한 때이다. 선원직을 기피하는 현상과 함께 선원직 매력화 방안에 대한 연구가 계속되고 있으며, 이를 위한 방안으로 선원복지 개선에 대한 필요성은 꾸준히 제기되어 왔다. 하지만 2006년 해사노동협약에 근거한 항만선원복지위원회 설립이 국내에서 이루어지지 않고 있었으나 최근에 선원단체 및 유관기관의 협력에 따른 항만선원복지위원회 설립이 본격화 되고 있다. 지속가능하고 효율적인 선원복지 개선을 위하여 우선적으로 항만선원복지위원회의 법적검토가 선행되어야 할 것이다. 이 논문은 항만선원복지위원회에 관한 국제법 및 국내법적 근거를 살펴보며, 주요해양국가의 항만선원복지위원회의 설립에 대한 사례연구를 중심으로 비교법적 검토를 통해 국내 항만선원복지위원회의 실효성을 확보하기 위한 방안을 모색하는데 그 목적이 있다. 그 하나의 방안으로 선원법 하위령 개정을 통해 항만선원복지위원회에 대한 법적지위를 확보하고자 한다.

Porphyromonas gingivalis is a gram-negative bacteria of rod shape, and grown in an anerobic condition. It colonizes in subgingival crevice and is known as a major pathogen causing chronic periodontitis. It possesses an invasive property and replicative potential within various cell types, presumably playing an important role in modulating biological behaviors of oral cancer. However, the pathophysiology of P. gingivalis in the malignant transformation of oral cancer has not been fully understood. In this study, we aimed to investigate molecular changes of oral squamous cell carcinoma cells induced by repetitive P. gingivalis infection that clinically resembles chronic periodontitis.

Recently, the importance of inflammation in carcinogenesis has been recognized and studied extensively. As a result, a clear correlation between inflammation and carcinogenesis has been well established in some types of cancers. Despite a high prevalence of chronic periodontitis, one of the most common inflammatory diseases in the general population, there are only a few reports on the role of chronic periodontitis in oral cancer progression. In this study, we aimed to investigate genetic changes in oral cancer cells induced by repetitive Porphryomonas gingivalis infections to mimic chronic periodontitis in a clinical setting. Cells of oral squamous cell carcinoma (OSCC), the most common type of oral cancer, and P. gingivalis 381 were used for the present study. ID1 and ID3 were mRNAs of higher expression in the P. gingivalis-infected group compared to the uninfected control. These mRNAs have been regarded as important modulators participating in cancer progression. Future studies will provide an insight into the roles of the molecules we identified in oral cancer progression. Outcomes from these studies will also shed light on the significance of chronic periodontitis induced by bacterial pathogen, such as P. gingivalis, in progression of oral cancer and relevant molecular mechanisms underlying altered cancer cell behaviors.

Paper-folding is an educational activity to enhance a creativity of children because a paper-folding game is to create various 2D or 3D shapes by folding a plane square paper with both hands. However, since previous paper-folding games provide folding designs as books, children may need a guidance of a teacher or may degrade interest. In addition, existing computer-based games have simple interfaces with one or two fingers and thus they are difficult to have direct influence on children's physical development and creativity enhancement. In this paper, we propose a computer-based paper-folding game which children fold a real paper with two hands and a computer with a camera gives various feedback. The proposed game is developed based on the CAI concept and contains elements of the Keller's ARCS theory.

Niobium is one of the most important and rarest metals, and is used in the electronic and energy industries. However, it’s extremely high melting point and oxygen affinity limits the manufacture of Nb coating materials. Here, a Nb coating material is manufactured using a kinetic spray process followed by hot isotactic pressing to improve its properties. OM (optical microscope), XRD (X-ray diffraction), SEM (scanning electron microscopy), and Vickers hardness and EPMA (electron probe micro analyzer) tests are employed to investigate the macroscopic properties of the manufactured Nb materials. The powder used to manufacture the material has angular-shaped particles with an average particle size of 23.8 μm. The porosity and hardness of the manufactured Nb material are 0.18% and 221 Hv, respectively. Additional HIP is applied to the manufactured Nb material for 4 h under an Ar atmosphere after which the porosity decreases to 0.08% and the hardness increases to 253 Hv. Phase analysis after the HIP shows the presence of only pure Nb. The study also discusses the possibility of using the manufactured Nb material as a sputtering target.