한우는 도체형질의 개량으로 높은 개량의 효과를 보이고 있다. 특히 한우의 육질은 등급이 높을수록 식감과 맛이 좋다고 알려져 있기 때문에 가격을 결정하는 핵심적인 요소이다. 식육에서 맛을 결정하는 여러 가지 요인 중 크게 작용하는 부분 중 하나가 풍미이다. 식육의 풍미는 열처리를 통해 발현되고 풍미에 중요하게 영향을 미치는 성분은 지방, 탄수화물 및 수용성 비단백질 물질들이다. 이에 본 연구는 풍미에 영향을 미치는 지방산의 특성을 알아보고 높은 가치의 식육 생산을 위한 개량방향을 제시하기 위해 한우 후대검정우 373두의 등심을 채취하여 지방산과 도체형질의 특성을 알아보았다. 도체중, 배최 장근단면적, 등지방두께, 근내지방도의 성적은 각각 383.73 kg, 83.88 cm2, 10.91 mm, 3.89로 나타났고 한우 등심의 oleic acid (C18:1)와 Linolenic acid (C18:3)의 조성비율은 각각 48.08%와 0.11%로 나타났다. Oleic acid의 유전력은 0.726으로 추정되었고 배최장근단면적과 근내지방도와의 표현형 상관이 각각 0.105와 0.141로 추정되었다. 근내지방도와 배최장근단면적의 표현형은 Oleic acid와 정의 상관을 나타내고 있는 것으로 보아 이 두 형질의 개량은 불포화 지방산 함유량의 증가에도 영향을 미쳐 우수한 풍미를 가진 개체가 생산될 확률이 높아질 것이라고 사료된다.

The purpose of this paper was to investigate the comparison of balance and muscle strength between dominant and non-dominant legs in adults. Thirty adults in their 20s participated in this study. The dominant and non-dominant legs were selected based on the dominant hands of the target. The subject's muscle strength of legs was measured with Nicholas MMT, and the balance was measured with BIO-Rescue. We compared the dominant and non-dominant legs based on the results. The result, indicated no statistical difference on balance and muscle strength between dominant and non-dominant legs(p>.05). The results of this study will be helpful in setting the effective treatment direction and treatment level, and in controlling posture, balance and motor function.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

본 연구의 목적은 한우 도체형질과 등심에 대한 일반성분(수분, 조지방, 조단백질, 조회분) 분석을 통 한 등심의 영양학적 가치와 유전모수 추정을 통한 개량형질 적용 가능성을 확인하기 위하여 실시하였 다. 본 연구에 이용된 공시 재료는 한우 후대검정우 47차부터 57차까지 실시한 2,033두에 대하여 등심 1㎏을 시료를 채취하여 분석한 자료를 이용하였다. 연구결과 한우 도체형질인 도체중, 등심단면적, 등 지방두께, 근내지방도에 대한 유전력은 각각 0.37, 0.51, 0.44, 0.57로 추정되었으며, 일반성분 분석인 수분, 조지방, 조단백질, 조회분에 대한 유전력은 각각 0.62, 0.64, 0.58, 0.12로 추정되었다. 그리고, 도체형질과 일반성분간의 유전상관은 도체중과 조지방에서 0.35, 근내지방도와 수분, 조지방, 조단백 질, 조회분에서 각각 -0.966, 0.964, -0.924, -0.664으로 고도의 유전상관을 보였다. 수분과 조지방, 조단백질간의 유전상관은 각각 -0.998, 0.969로 분석되었으며, 조지방과 조단백질에서 -0.979로 고도 의 유전상관을 보였다. 일반성분 분석치인 수분, 조지방, 조단백질에서 고도의 유전력을 보였으므로, 개 량형질 이용 가능성이 있을 것으로 사료된다.

For the development of processed food for hypoglcemia, it is important to construct model system to confirm factors that reduce the glycemic index in real food. This study was to investigate the relationship between the gel model system and real food the high amylose type of segoami using response surface methodology. The independent variables were concentration (X1; 10, 15, 20, 25, and 30%) and steaming time (X2; 30, 35, 40, 45, and 50 min). The predicted glycemic index (Y1) was analyzed as a dependent variable. The regression of pGI was 0.7343, indicating that the model fits the data well in the prediction test. The predict glycemic index of the gel was in the range of 71.38 ~ 83.78, depending on the gel preparation conditions and predicted optimum condition was 23.7% gel concentration and 43.8 minutes of gelatinization. The predict glycemic index of rice gel were decreased with an increase of gel concentration, rather than the steaming time. In order to confirm the effect on in vitro digestibility in real food, the real food (Garraedduk) was prepared by applying the optimal conditions. As a result, there was no significant difference between the predicted value (77.1) and the experiment value (76.6). This result showed that the in vitro digestibility in real food can be predicted by applying the gel model system.

Cryoprotectant is a substance used to protect biological tissue from freezing injury. However, there was few research paper on application of cryoprotectant in food stuff although its benefits was approved from the biological cell tissues. The objective of this study was to investigate the effect of the sugar addition as a cryoprotectant on the properties of frozen soybean sprouts. Before freezing process, the samples were blanched at 100°C for 1 min to observe the influence of blanching treatment. The blanched or non-blanched soybean sprouts was immersed in sugar solution as cryoprotectant, and continuously, the samples were frozen at -18°C for 24 h. Their physicochemical properties such as drip loss, hardness, color and cellular tissue were analyzed after thawing in running water. In our study, the drip loss of blanched sample without sugar was 43%, and comparatively, blanched one with sugar was 20% which was the lowest value among all samples. There was no significant difference of hardness between sample with sugar and without sugar. From our results, it was supposed that sugar can protect the soybean sprouts during freezing process regardless blanching process.

In this study, we investigated the effects of different pre-treatment conditions such as blanching and drying process to improve its quality. Bracken samples were treated by drying (70°C for 40 min), blanching (100°C for 2 min) or mixed (blanched and dried [BD]), respectively. These treated samples were analyzed for their physicochemical properties such as pH, color and microbial growth. The pH of bracken increased from 6.6 to above 6.9 through all treatment. From color observation, the L* and b* values increased after drying process, whereas, the a* values decreased. Water contents of bracken decreased by about 80% from 93% through drying process. After samples treated by pre-treatments, hardness increased, especially after drying process. For the microbial study, raw bracken had 5.6 log CFU/g of aerobic bacteria and 2.8 log CFU/g of total coliform. Blanched and BD samples had about 2 log CFU/g of aerobic bacteria and 1.8 log CFU/g of total coliform, acceptable for food. From our results, it is concluded that the properties of blanched samples had similar to raw samples to guarantee for microbial safety. From the obtained results, the blanching process without drying process is necessary to apply freezing process as pretreatments.

There are a lot of types of wild vegetables such as Colocasia esculenta (L.) Schott stem in Korea. However, the consumption of these wild vegetables is restricted because their storage decreased dramatically after harvest. To maintain original quality of vegetables, pre-treatments such as blanching and drying are important. But conditions for these treatments were still not optimized for many vegetables including Colocasia esculenta (L.) Schott stem. Thus, the objective of this study was to set up an optimal pre-treatment method for freezing storage. Colocasia esculenta (L.) Schott stems were peeled and cut equally (10 cm) for sample preparation. Dried samples (D) were dried at 90℃ for 3 h. Blanched samples (B) were blanched in hot water at 100℃ for 2 min. Blanched and dried samples (BD) were blanched and dried as same protocol. Physicochemical properties were analyzed to evaluate the quality including texture, moisture content, total color difference and viable cell count. Raw sample had 6.85 kg/cm 3 of hardness and 78.75 of chewiness whereas B was 6.83 kg/cm 3 of hardness and 7.8 of chewiness. B had the similar value compared to raw samples. Moisture content of raw sample was 94.4% and that of B was 94.1%, though there were not any significant differences between them. ΔE value of B showed lower value than those of the others. Viable cell counts and total coliforms were not detected after treatment, while raw sample had 5.39 log CFU/g of viable cell count without total coliform. Therefore, pre-treatments are essential for microbial safety of samples. All results considered, it is supposed that blanching is the optimal pre-treatment to sustain its original quality of Colocasia esculenta (L.) Schott stems before freezing.

The present study purposed to examine the effects of transcutaneous electrical nerve stimulation, self-stretching and functional massage on the recovery of muscle contraction force for muscle fatigue caused by sustained isotonic contraction. The subjects of this study were 45 healthy students. They were divided into transcutaneous electrical nerve stimulation group(n=15), self-stretching group(n=15) and functional massage group(n=15), and using Primus RS. We observed the pattern of changes in maximal voluntary isometric contraction force(MVIC) after causing muscle fatigue in quadriceps femoris muscle through sustained isotonic contraction. Maximal voluntary isometric contraction force(MVIC) were greatly increased after transcutaneous electrical nerve stimulation, self-stretching and functional massage. In the comparison of recovery rate of muscle contraction force for muscle fatigue caused by sustained isotonic contraction among the treatment groups, it did not show any significant differences. However, it showed that each treatment may be effective in recovery of muscle fatigue caused by sustained isotonic contraction.

This study was carried out to gain the basic informations about botanical characteristics of plant type and properties related to table quality for developing the new colored waxy corn hybrid. Materials used were produced by our laboratory in 2007 and their major traits were evaluated fro two years(2008 to 2009) at Corn Breeding Farm of Coll. of Agri. & Life in CNU. Items surveyed were major agricultural characteristics including ear length and traits related to edible. Botanical characteristics as a plant type and ear pattern of the developed waxy corn hybrids showed large ranges among them; stem height of CNU08H-h39 among used hybrids was the highest as 235.7cm, while CNUH08-15 was the lowest. Ear height of Daehackchal Gold 1 was the highest as 83.7cm and that of CNU08H-15 was the lowest among used hybrids. Ear length of CNU08H-h121 among used hybrids was the longest as 23.1cm, while that of CNU08H-71 was the smallest as 12.7cm. Kernel sugar content of the used hybrids appeared to be 16.1 to 13.0Brix(%). Especially, CNU08H-15, CNU08H-35 and CNU08H-h39 hybrids were highly appeared as 15 above. Pericarp thickness of check hybrid, Yeonongchal, was thicker as 46.0㎛, while that of CNU08H-39 compared to other hybrids showed the thinnest as 23.0㎛. From this study, we could obtain several superior colored hybrids with thinner pericarp and high sugar contents like CNU 08-39 and CNU 08-h121 hybrids. Accordingly, these hybrids will be apply as new developed variety through confirmed trials.

Barley Yellow Mosaic Virus (BaYMV) caused significant reduction in barley yield and is difficult to control due to alive parasitic soil-borne fungus, Palmyra gamines that transmits the, virus. Previous studies have indicated that a virus-free soil could be infested by using virus-contaminated farming machineneries and implements. For the further confirmation of this finding, different proportions of BaYMV-infested soil were mixed into virus free soil. Three barley varieties (Hordum vulgarae, cv "Olbori", "Baegdong" and "Sacheon 6") were sown in pots treated with different rate of P. graminis-infested soil ranging from 0% to 100% in October 20, 2001. Results showed that BaYMV infection increased as the rate of infested soil increased. Initial symptoms were observed in a pots treated with 10% infested soil in all the 3 varieties of barley. "Olbori" had about 5% infection in 20% infested soil and about 10% infection in 40% or 50% infested soil and about 20% infection in 60% infested soil. In "Baegdong", the trend of BYMV occurrence was similar with "Olbori" but the time of severe infection was earlier than "Olbori". BaYMV infection in "Sacheon 6" was even earlier than "Baegdong" with much more severe symptoms than "Baegdong". The growth rate of barley was affected by about 19-22% when grown in 20% infested soil. As the rate of BaYMV infested soil increased the heading date was delayed but the maturing date was early in "Olbori" and "Sacheon 6". Also, reduction rate of culm length in 3 varieties increased with increase of infested soil content. However, "Olbori" showed the highest reduction. "Sacheon 6", have been characterized with long spike length, however was significantly reduced as the infested soil increased. On the other hand, spike length of "Olbori" was not significantly affected despite of increased of infested soil. The reduction rate of 1000 kernel weight was higher in large kernel size cultivar "Sacheon 6" and "Olbori" than small kernel size "Baegdong" as increase of BaYMV-infested soil content.