This study were to perform for verifying the activation areas in the human's brain during mastication by using functional-MRI (f-MRI) device on the basis of hypothesis regarding anatomical-physiological parts of brain processing the information of motor and sensory function, and to perform further more for a providing basic provisional foundation about diagnosis, treatment and prognosis of abnormal occlusion as applying functional MRI. Generally healthy 10 volunteers who have a normal occlusion were selected. The half of members of volunteers was female. Age distributions were approximately alike. Before taking a f-MRI, sufficient practice was carried out as strict standards and made volunteers be not sensible to sweet taste of gum through chewing gum for 30 minutes before taking a f-MRI. Functional images for all volunteers were firstly obtained, and then anatomical images were next. The functional images consisted of echo-planar image volumes which were sensitive to BOLD (blood oxygenation level-dependent) contrast in axial orientation. The volume covered the whole brain with a 64×64 matrix and 42 slices. Images with 64 volumes were acquired under periodic mastication. The orofacial sensorimotor cortex was primary responsible cerebral part during mastication and insula. And also supplementary motor area and cerebellum in brain were intimately connected with mastication. Other numerous anatomical parts of brain were activated in each volunteer during mastication, but there was no statistical significance in this experiment. Differences according to gender and age were no significance in this study. The f-MRI device showed the accurate and detailed image in activation area of brain through valuable device. It suggested that f-MRI might be helpful to establish the basis of funtional standard occlusion depend on activation area of brain.

남조류는 겨울철에 휴면포자의 형태로 퇴적층에서 존재하다가 적합한 환경조건이 되었을 때 다시 영양세포로 전환된다. 이렇게 전환된 영양세포는 성장에 적합한 환경이 되었을 때 대량증식 하게 되어 수체 내에서 우점한다. 이전까지의 국내 대부분의 연구는 수체 내 영양세포의 변동과 환경인자와의 관계 또는 영양세포에 대한 생리생태적 연구부분에 국한되었다. 하지만, 휴면포자에서 영양세포로 진행되는 부분에 대한 연구가 조류대량증식의 궁극적인 기작이 되므로 휴면포자에 대한 연구는 조류의 생활사를 이해하는 데에도 매우 중요하다. 또한 다른 조류들간의 변동 및 천이의 연구를 위해서도 필수적이다.

본 연구는 비허용 품목인 유지종실류 5종(달맞이꽃씨, 홍화씨, 유채씨, 해바라기씨 및 아마씨)을 선정하여 광자 극발광법(PSL), 열발광법(TL), 전자스핀공명법(ESR) 및 기체크로마토그래프/질량분석법(GC/MS)을 활용하여 검지 특성 연구를 수행하였다. PSL 및 TL 측정 결과, 5종 모두 적용 가능성이 높은 것으로 판단하였다. ESR 분석결과는 5종 모두 조사시료에서 조사유래의 특이 ESR signal이 관찰되지 않아 적용 가능성이 낮다고 판단하였다. GC/MS 분석 결과, 홍화씨, 유채씨, 해바라기씨 및 아마씨의 경우에는 조사 유래의 hydrocarbon류가 검출되어 적용 가능성이 높은 것으로 판단하였다. 특히, oleic acid에서 유도된 8-heptadecene (C17:1), 1,7-hexadecadiene (C16:2)이 조사 여부를 확인하는 화학적 마커로 활용 가능성이 높았다. 달맞이꽃씨 경우에는 oleic acid에서 유도된 hydrocarbon류가 검출되지 않아 적용 가능성이 낮다고 판단하였다. 또한, 달맞이꽃씨, 홍화씨 및 해바라기씨에서 감마리놀렌산의 주요 원료인 linoleic acid에서 유도된 1,7,10-hexadecatriene (C16:3)과 6,9-heptadecadiene (C17:2)이 검출되어 조사여부를 확인하는 화학적 검지 마커로 활용 가능성이 높다고 판단 하였다. 본 연구 결과를 통해 유지종실류 5종에 대한 적용 가능성 및 다중분석 체계(PSL-TL-GC/MS)를 확립하였다.

본 연구에서는 분자생물학적 방법을 통한 알레르기 유발 원재료 확인을 위해 PCR방법의 최적 조건을 구축하였 다. 가공식품에서 알레르기 원료성분 확인을 위하여 200bp 내외의 PCR 산물을 생성할 수 있는 종특이 프라이머를 설계하거나 선행연구사업 결과를 활용하였다. 대상 원료로는 국내 식품알레르기 표시대상인 난류, 우유, 메밀, 땅 콩, 대두, 밀, 고등어, 게, 새우, 돼지고기, 복숭아 및 토마 토와 제외국에서 알레르기 유발 성분으로 규정하고있는 아몬드, 참깨를 포함하여 총 14종을 대상으로 하였다. 특이 프라이머를 사용하여 PCR 한 결과 난류, 우유, 메밀, 땅콩, 대두, 밀, 고등어, 게, 새우, 돼지고기, 복숭아, 토마토, 아몬드 및 참깨로부터 각각 281, 131, 138, 120, 118, 127, 211, 174, 231, 138, 174, 132, 103 및 220bp의 특이 밴드를 확인하였으며 상호간의 비특이적 밴드는 검출되 지 않았다. 본 연구에서 확립한 알레르기 유발 원재료 검출법은 식품의 부정확한 표시나 가공식품의 제조과정 중 알레르기 유발물질의 비의도적 혼입 등으로부터 소비자를 보호하고 향후 수출 제품에 있어서 정확한 알레르기 유발 원재료 표기에 활용이 가능할 것으로 판단된다.

기름치를 참치회 또는 메로구이로 판매하는 사례가 있으며 국내에서는 2012년 6월1일부터 식품원료로 판매가 금 지되어 이를 판별하는 시험법 마련이 필요하다. 기름치는 농어목(Perciformes) 갈치꼬치과(Gempylidae)에 속하는 기 름갈치꼬치(R. pretiosus)와 흑갈치꼬치(L. flavobrunneum)가 있으며 이를 판별하기 위한 종 특이 프라이머를 개발하기 위하여 미토콘드리아에 존재하는 16S DNA 유전자부위를 선정하였다. 그리고 미국 국립보건원에서 운영하는 유전자 은행(www.ncbi.nlm.nih.gov)에 등록되어있는 기름갈치꼬치, 흑갈치꼬치. 참다랑어, 황다랑, 청새치 및 황새치의 염기서열을 대상으로 BioEdit ver. 7.0.9.0 프로그램을 사용하여 비교 및 분석을 실시하였다. 분석을 통하여 기름갈치 꼬치 및 흑갈치꼬치를 판별할 수 있는 각각 4종의 프라이 머를 설계하였다. 설계된 프라이머에 대하여 대조군으로 다랑어 3종(참다랑어, 황다랑어, 눈다랑어) 및 새치류 4종 (청새치, 황새치, 녹새치, 돛새치)에 대한 실험적 평가를 실 시하였다. 그 결과 기름갈치꼬치에 대하여는 R.P-16S-006- F/R.P-16S-008-R, 흑갈치꼬치는 L.F-16S-004-F/L.F-16S- 006-R 프라이머를 최종 선정하였으며, PCR 조건을 확립하였다. 확립된 조건에서는 각각 178bp 및 238bp의 PCR 산 물을 확인하였으며, 유사종간의 비특이적 밴드는 형성되 지 않았다. 따라서 본 연구에서 개발된 기름치를 판별할 수 있는 종 특이 프라이머는 인터넷쇼핑몰 또는 시중에 불법적으로 유통 가능성이 있는 제품을 신속하고 과학적으로 판별할 수 있어 식품안전관리에 활용도가 매우 클 것 으로 기대된다.

본 연구는 2011년 3월부터 2012년 5월까지 부영양수 계에 네 가지 여재(스펀지, 화산석, 활성탄, 수산화마그네 슘)를 사용한 부유습지를 설치하여 장기적인 수질변화를 조사하였다. 또한 부유습지에 유입되는 유입수와 네 가지 여재를 거쳐 최종적으로 통과된 유출수내의 식물플랑크 톤과 동물플랑크톤 군집을 분석하였다. 실험기간 동안 탁 도(66%), SS (79%), Chl-a (80%), COD (24%)의 농도는 유 입수에 비해 유출수에서 뚜렷하게 높은 감소율을 나타냈 다(p⁄0.001). NO2-N와 NH3-N은 각각 24%, 20%로 유 의한 감소를 나타냈으나(p⁄0.05), NO3-N와 TN은 평균 10% 미만의 제거율을 나타내었다(p¤0.05). 한편 PO4-P 와 TP는 모두 평균 65% 이상의 제거율을 나타냈다(p⁄ 0.01). 또한 식물플랑크톤밀도는 유출수에서 유입수보다 2.6배 정도 낮게 나타낸 반면, 동물플랑크톤은 유입수보 다 유출수에서 평균 3.5배 이상 높은 밀도를 나타내었다. 본 연구에서 네 가지 여재를 이용한 수질개선용 부유습 지는 특히, 입자성 물질(SS, Chl-a, COD, TP)과 용존성 영양염(NO2-N, NH3-N, PO4-P)에 대하여 높은 제거율을 나타내어, 결과적으로 부영양 호소에서 수질개선 및 조류 저감에 대한 적용가능성을 보여주었다.

본 연구는 영상 분석을 활용하여 비접촉 방식으로 난백 높이를 측정하여 저장 품질 변화를 측정하는 알고리즘을 개발을 시도하였다. 본 연구에서는 계란의 영상 추출 알고리즘 영상분석을 통하여 난백높이를 비 접촉 방식으로 측정할 수 있었다. 이를 통한 저장 기간별 농후난백의 퍼짐 측정과 Haugh unit 및 무게 감소율, pH, 점도의 결과를 측정하였다. 저장 기간별 퍼짐 측정 및 Haugh unit은 저장 초기에 0-5일차 구간에서 가장 급격한 변화를 보였다. 이는 저장 초기에 농후 난백의 수양화가 가장 빠른 속도로 진행됨에 따라서 농후 난백의 높이가 급격히 변하여 신선도 지표로 사용하는 Haugh unit에 영향을 미쳤다. 저장 기간별 무게 감소율은 0.39%로서 일정한 감소율을 나타내었다. 최종 저장 기간 30일 동안 초기 무게를 기준으로 하여 30일 차에서는 약 11.5%의 무게가 감소하였다. 이러한 무게 감소는 계란 내부에서 발생하는 호흡에 의한 수분과 CO2 유출로 인한 것이다. 저장 기간별 pH의 변화는 난백에서 저장 초기에 급격하게 증가하였다. 이는 계란 내부의 높은 농도의 CO2가 외부 공기의 CO2 간의 극심한 농도 차로 인하여 유출 속도가 빨랐지만 저장 기간이 증가함에 따라 평형 상태에 도달함으로써 pH의 변화가 미미하였다. 이는 농후 난백의 높이 데이터에서의 패턴과 유사하며, 이를 통하여 pH의 변화가 농후 난백 내의 겔 구조물인 ovomuchin-lysozyme의 결합체의 결합력에 영향을 미침으로서 결합력이 낮아져 나타나는 현상임을 확인할 수 있었다. 저장 기간별 난황의 점도의 변화는 기본적으로 Newtonian 모델에 대하여 R2 값이 0.95 이상을 나타내었다. 또한 저장 기간이 증가함에 따라 난황의 점도가 감소하였는데, 이는 난황과 난백간의 부위별 수분 함량의 차이로 인하여 난백의 수분이 난황으로 이동하여 이로 인해 저장 기간이 증가함에 따라 점도가 감소하는 것을 확인하였다.

In this study, ribulose bisphosphate carboxylase (rbcL), RNApolymeraseC (rpoC1), intergenic spacer (psbA-trnH), and second internal transcribed spacer (ITS2) as identification markers for discrimination of P. mirifica in foods were selected. To be primer design, we obtained 719 bp, 520 bp, 348 bp, and 507 bp amplicon using universal primers from selected regions of P. mirifica. The regions of rbcL, rpoC1, and psbA-trnH were not proper for design primers because of high homology about P. mirifica, P. lobata, and B. superba. But, we had designed 4 pairs of oligonucleotide primers from ITS2 gene. Predicted amplicon from P. mirifica were obtained 137 bp and 216 bp using finally designed primers SFI12-miri-6F/SFI12-miri-7R and SFI12-miri-6F/SFI12-miri-8R, respectively. The species-specific primers distinguished P. mirifica from related species were able to apply food materials and processed foods. The developed PCR method would be applicable to food safety management for illegally distributed products in markets and internet shopping malls.

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(－20, －30, －40, －50, －60 or －70℃) and thawing(4, 10, 20, 30, 40 or 50℃) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08～80.35 ㎎/100 g FW, and the mean AsA losses after frozen were 57～64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34～81.59 ㎎/100 g FW, and the mean AsA losses after thawed were 45.12～52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after 20～50℃ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at －20℃ and thawing at 10℃.

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter`s color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter`s color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter`s color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

This purposes of this study were to explain consumer attitudes and purchasing behaviors towards agricultural products using a social network service and to determine the influencing factors such as experience, technology ability, innovation, self-efficacy, perception of usefulness, perception of trust, attitude, purpose of purchase and individual characteristics on them. We analyzed the survey data set, using the ‘logit model’, ‘simultaneous equation model’, and ‘LISREL-Type model’ In this study, the results obtained are summarized as follows. The result for the comprehensive statement of “Trust” was the biggest influence on the purchase agricultural products using the social network service. Therefore, in order to expand agricultural e-commerce using SNS, trust should be to the fore of marketing and publicity campaigns, in order to promote and stabilize the market.

To fabricate a precise micro metal mold, the electrochemical etching process has been researched. We investigated the electrochemical etching process numerically and experimentally to determine the etching tendency of the process, focusing on the current density, which is a major parameter of the process. The finite element method, a kind of numerical analysis, was used to determine the current density distribution on the workpiece. Stainless steel(SS304) substrate with various sized square and circular array patterns as an anode and copper(Cu) plate as a cathode were used for the electrochemical experiments. A mixture of H2SO4, H3PO4, and DIW was used as an electrolyte. In this paper, comparison of the results from the experiment and the numerical simulation is presented, including the current density distribution and line profile from the simulation, and the etching profile and surface morphology from the experiment. Etching profile and surface morphology were characterized using a 3D-profiler and FE-SEM measurement. From a comparison of the data, it was confirmed that the current density distribution and the line profile of the simulation were similar to the surface morphology and the etching profile of the experiment, respectively. The current density is more concentrated at the vertex of the square pattern and circumference of the circular pattern. And, the depth of the etched area is proportional to the current density.

In order to determine an authenticity of food ingredient, we used DNA barcode method by universal primers. For identification of animal food ingredients, LCO1490/HCO2198 and VF2/FISH R2 designed for amplifying cytochrome c oxidase subunit1 (CO1) region and L14724/H15915 for cytochrome b (cyt b) region on mitochondrial DNA were used. Livestock (cow, pig, goat, sheep, a horse and deer) was amplified by LCO1490/HCO 2198, VF2/FISH R2 and L14724/H15915 primers. Poultry (chicken, duck, turkey and ostrich) was amplified by LCO1490/HCO 2198 and VF2/FISH R2 primers. But, Fishes (walleye pollack, herring, codfish, blue codfish, trout, tuna and rockfish) were only amplified by VF2/FISH R2 primers. For plant food ingredients, 3 types of primers (trnH/ psbA, rpoB 1F/4R and rbcL 1F/724R) have been used an intergenic spacer, a RNA polymerase beta subunit and a ribulose bisphosphate carboxylase region on plastid, respectively. Garlic, onion, radish, green tea and spinach were amplified by trnH/psbA, rpoB 1F/4R and rbcL 1F/724R. The PCR product sizes were same by rpoB 1F/4R and rbcL 1F/724R but, the PCR product size using trnH/psbA primer was different with others for plants each. We established PCR condition and universal primer selection for 17 item's raw materials for foods and determine base sequences aim to PCR products in this study. This study can apply to determine an authenticity of foods through making an comparison between databases and base sequences in gene bank. Therefore, DNA barcode method using universal primers can be a useful for species identification techniques not only raw materials but also processed foods that are difficult to analyze by chemical analysis.

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence( TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a 60Co gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.

본 연구는 사면안정해석에 필요한 기초자료를 제공하고자 잣나무, 낙엽송, 소나무, 신갈나무, 오리나무를 대상으로 교목류 뿌리의 인장력 및 인장강도를 측정 분석하였다. 그 결과 인장력은 대부분 뿌리 직경의 거듭제곱의 형태로 증가하는 것으로 나타났다. 또한 뿌리의 평균 인장강도는 잣나무 165.38kgf/cm2, 낙엽송 172.78kgf/cm2, 소나무 176.25kgf/cm2, 오리나무 214.29kgf/cm2, 신갈나무 224.19kgf/cm2로 나타났으며, 뿌리의 직경이 커질수록 인장강도가 감소하는 경향을 나타냈다. 측정 분석된 인장강도를 기초자료로 토양의 전단강도 증가값을 산출한 결과 잣나무 0.099kgf/cm2, 낙엽송 0.104kgf/cm2, 소나무 0.106kgf/cm2, 오리나무 0.129kgf/cm2, 신갈나무 0.135kgf/cm2인 것으로 나타났다.