The purpose of this study was to investigate the appropriate amount of oats to add to rice and the merits of oat meal. We analyzed the physicochemical characteristics, cooking properties, functional components, and sensory evaluation according to the amount of oats added in the cooked rice. Compared with rice, the oat showed higher level in protein, fat, total β-glucan and total polyphenol, but not for starch. Therefore, the amount of chemical and functional components was increased significantly with the increase in the amount of oats added. Water absorption and expansion were decreased with the increase in the amount of oat added. Oleic acid content was increased and linoleic acid content was decreased slightly. Unsaturated fatty acid content was greatly increased. The DPPH and ABTS radical scavenging activity were increased significantly according to the amount of oats added. As a result of sensory evaluation, the most appropriate amount of oat added was 20% and 30%. By the addition of oat, the β- glucan content of the cooked rice and the antioxidant activity could increase.

본 연구에서는 3%의 통보릿가루를 첨가하여 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 treptococcus thermophilussei 등 3종의 균주를 단일균 또는 혼합균 조합별로 이용하여 요구르트를 제조하고 젖산균주에 따른 요구르트 품질 특성을 알아보았다. 대조군과 보릿가루 첨가군의 요구르트 품질특성은 균주 종류 및 조합에 따라 유의적인 차이를 나타내었다. 보릿가루 무첨가군인 대조군에서는 LBST 복합균으로 제조한 요구르트가 적정pH, 산도, 점도, 항산화활성 등에서 좋은 특성을 나타내었으며, 다음으로 LALBST 복합균이 좋았다. 보릿가루 첨가군에서는 LALBST가 다른 균주조합에 비하여 낮은 pH, 적합 범위의 적정산도, 높은 항산화활성 등 좋은 요구르트 품질특성을 나타내었으며 β-glucan 함량은 약 0.15%이었다. 대조군과 보릿가루첨가군에서 단독균보다는 복합균이 좋은요구르트 품질특성을 보였고, 보릿가루를 첨가함에 따라 대조군에 비하여 pH는 감소하였고, 적정산도와 당도는 증가하였으며 젖산균수는 감소하였고 점도는 상당한 증가를 보였다. 색도의 경우 L값은 낮았고, a값과 b값은 높았으며 연구결과 LALBST 혼합균주가 보릿가루 첨가 요구르트 제조시 가장 적합한 것으로 판단되었다.

Laboratory equipment will continue to be developed and created as long as experiments continue. Up until now, the designs have been focused on the functional role; successfully process the study purpose. However, nowadays, the requirements of providing emotional satisfaction of the design, has increased. Even so, the users are normally limited by specific groups and investments on these designs have been neglected due to small annual production by the small market. Through this study, we have conducted an emotional evaluation on Temperature and Humidity Chamber's (TH Chamber) exterior shape. First of all, we extracted emotional words and placed them in categories that represent these emotions and conducted an emotional evaluation on four typical TH chamber models. They were selected based on its door lock type and control box type. The result showed that the 'fixed type' of control box and the 'handle type' of door lock were most favorable by the users, satisfying the five representative emotions; 'Attractiveness', 'Classiness', 'Comfortableness', 'Pleasant' and 'Satisfaction in Usability'. Particularly, all 4 emotional words in the 'Satisfaction in Usability' category recorded over 3.65. This indicates that Satisfaction in Usability is relatively an important category when expressing laboratory equipment. The result of this research is expected to be used as a basic data to find a way of right approach in laboratory equipment design.

Purpose : The prescriptions of Dongyisoosebowon (東醫壽世保元) are so different to those of existing Korean medicine(韓醫學). Because Lee Jema (李濟馬, 1837-1900, the author of Dongyisoosebowon) has classified herbal medicines(本草) by the four Sasang constitutions(四象體質). But he has not explained his method in detail. Therefore we make a plan to analyze the herbal medicine of the Dongyisoosebowon prescription by Sung․M i․Guikyung(性․味․歸經), the essential elements of the herbal medicines, to get a idea how Lee Jema has classified the herbal medicines by four Sasang constitutions. Methods : The herbal medicines are chosen from Dongmuyugo(東武遺藁) and Dongyisoosebowon. And they are rearranged by Sung․Mi․Guikyung from Shinnongbonchokyung(神農本草經), Tangaekboncho(湯液本草) Dongyibogam(東醫寶鑑) and Imsangbonchohak(臨床本草學, Clinical Herbology). Result : The herbal medicines classified by Lee Jema have a characteristic trend by their Sung․Mi․Guikyung. In the herbal medicines of Soumin (少陰人), 81.8% of them is characterised in Warm and hot medicine (溫熱藥材) and 68.2% has its action to Bi(脾). In those of Soyangin, 75% of them is characterised in Cool and cold medicine (寒凉藥材) and 60% to Sin(腎), 25.7% to Bangkwnag(膀胱). In those of Taeumin, 63% of them is characterised in Warm and hot medicine, 47.8% in Cool and cold medicine. In all of their classifications, the result of Yakmi(藥味, taste of herbal medicine) analysis is not characteristic. Conclusion : The herbal medicines classified by Lee Jema have a characteristic trend by their Sung․Guikyung.

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가 하여 보리 국수를 제조하고 제조된 국수의 품질특성과 β -glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L 값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리 시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮 게 나타났으며, swelling index는 메성보리는 높았고 찰성보 리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰 성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한 이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨 가에 따라 국수의 β-glucan 함량은 증가하였으며, 조리 후 β-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감 소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다.

Varietal and annual variations in the contents of β-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on β-glucan content was invest