본 연구는 산업화 유망 식물인 회화나무의 이차대사산물 대량생산용 캘러스 확보에 필요한 기초조건을 확인하고자 수행하였다. 기내 배양한 회화나무 하배축을 2.0 mg·L-1 NAA + 0.1 mg·L-1 TDZ 배지에서 배양하였을 때 유백색의 부드러운 캘러스가 형성되었고, 캘러스 형성률 100±0.0%, 캘러스 형성에 걸리는 기간 7.1±0.03일, 캘러스 무게 249.8±12.73 mg으로 가장 효과적임을 확인하였다. 또한, 하배축에서 유도한 캘러스는 백색광 조건의 1.0 mg·L-1 IBA + 0.1 mg·L-1 TDZ 처리 배지에서 배양하였을 때 연노란색의 단단한 캘러스가 다량으로 형성되었고, 캘러스 생체중 186±5.4 mg, 면적 40.6±1.6 mm2으로 가장 무겁고, 크기가 우수한 것을 확인하였다. 기내 배양한 캘러스 소재 추출물의 추출수율은 50% 에탄올 추출 시 59%, 물 추출 시 54%로 확인하였고, 추출물 내 유효성분으로 마키아인 함량은 1.68 mg·g-1으로 검출되었다. 본 연구의 결과는 산업화 식물로써 유망있는 수종인 회화나무의 기내 대량증식과 이차대사산물 생산성을 향상할 수 있는 위한 기초자료로 활용할 수 있을 것이다.

The aim of this study was to determine the therapeutic effects of beauty care on negative mental health, including stress and depression. Nail care, massage care, and makeup were used as programs for beauty therapy. Qualitative research was conducted with six female participants over five-month period. After interviewing the subjects in advance, beauty care treatments were performed every week 4 weeks in the following order: nail care, massage, and makeup. The results are as follows, First, the participants perceived beauty care in the form of 4 concepts: “courtesy in social life,” “investment in oneself,” “self-satisfaction,” and “self-care.” Second, the effects of beauty therapy were categorized as “psychological effects,” “confidence,” “behavioral changes,” “evaluation of others,” and “positive social effects.” Third, each subject showed different psychological effects during the process when the function of the therapy took effect through the beauty care treatment. It was confirmed that confidence levels increased as a result of treatment through the process of becoming re-aware of oneself. Positive statements from the participants included: “I want to go out,” “I have become kind and positive to others,” “I have become more active in a given task,” and “It seems that my work ability is improving.” Finally, t-test results for selfesteem, depression, and stress showed there were significant differences in self-esteem and depression. This confirmed that self- esteem increased, and depression decreased after the beauty care treatment.

A total of 87 kinds of dried sweet potato products from Korea, China, and Japan were collected to compare dried sweet potatoes' quality characteristics for preparing CODEX. The characteristics of Aw, moisture, and reliable soluble content, color, and hardness were analyzed using Principal Component Analysis. The moisture content varied from country to country in order of Korea (21%), China (20%), and Japan (25%). In terms of color, Chinese products were dark and red compare to Korean and Japanese. Chinese products had a wide distribution of quality characteristics in common, so the product quality was not uniform. As a result of the PCA analysis, 67.2% of the total variance was explained. The first component evaluated the degree of the drying progress and the second component evaluated the appearance of the product, how it was bright and yellow. Based on the first component, Japanese, Korean and Chinese products were placed from the left, so the drying degree varied from country to country. Japanese products were the softest, Chinese products were hard, and Korean products were moderately hard. In conclusion, the moisture and reliable soluble content, color, and hardness of the dried sweet potato are essential quality factors, and they are expected to help identify the primary quality elements of sweet potato in neighboring countries.

This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).

The purpose of this research was to revive the bathochromic effects of wool fabrics by using natural dyestuffs with minimum heavy metallic mordants. The natural dyestuffs used in this research were the indigo plant, Phellodendron amurense, and Caesalpinia sappan. Sample no. 1 was pre-dyed five times with indigo. Sample no. 2 was pre-dyed five times with indigo and then once dyed with Phellodendron amurense. Following the same method as sample no. 2 with an additional Phellodendron, Sample no. 3 consisted of a pre-dye five times with indigo and twice with Phellodendron amurense. Sample no. 4 was pre-dyed six times with indigo and then once dyed with Caesalpinia sappan. Sample no. 5 followed the same method as no. 4 with an additional dye of Caesalpinia sappan. Sample no. 6 was pre-dyed five times with indigo and then once dyed with Phellodendron amurense and once dyed with Caesalpinia sappan. The results were as follows: first, all samples showed deeper colors. Second, according to the results of the surface K/S measurement, the surface K/S of wool fabrics was >20. Third, the results of lightfastness measurement showed superiority over grade 4 in samples no. 1, 2, 3, 5, and 6. However, sample no. 4 was grade 3. In the colorfastness to washing measurement, sample no. 2 showed greater superiority than grade 3—4, while samples no. 1 and 3 were grade 3. In addition, the colorfastness to dry cleaning for all samples was satisfactory or excellent by more than grade 3.

The carbon anode material for lithium-ion battery was prepared by pyrolysis fuel oil and waste polyethylene terephthalate (PET) additive. The pitch was synthesized as a medium material for carbon anode by heat treatment. The waste PET additive improved the softening point and thermal stability of the pitch. La and Lc of the anode material (heat-treated pitch) increased at higher treatment temperature but decreased by waste PET additive. The electric capacity was evaluated based on effects of defective cavity and developed graphite interlayer, respectively. When the La and Lc of the anode material decreased, the electric capacity by cavity increased based on defective graphite structure. Therefore, the addition of waste PET causes the improved capacity by the cavity. The anode material which has a high efficiency (over 95%) and C-rate (95%, 2 C/0.1 C) was obtained by controlling the process of heat treatment and PET addition. The mechanism of lithium-ion insertion was discussed based on effects of defective cavity and developed graphite interlayer.

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.

In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.

Consumers’ desire for beauty has become a driving force in the beauty service industry which was further developed through specialization and segmentation. Nail-care service, which is one of the beauty services, is showing rapid growth, and intense competition among salons has become apparent. Thus, service management method and marketing strategy are required for customer satisfaction. Therefore, in this study, we tried to classify the nail-care services on the basis of systematization and realization of its characteristics which are fundamental when developing management and marketing strategies. The subjects of this study were women in their 20s and above living in Seoul, Gyeonggi, and Incheon areas. As a result, the nail-care service factors are classified as “external environment” (interior, celebrity, newness), “internal environment” (equipment and products, cleanliness, and environment), “location” (location and transportation convenience), “reputation” (good reputation), “technician skill,” “kindness,” “relationship” (relationship, empathy, and affinity), and “price and discount.” The consumer types of nail-care services were classified into three groups according to the degree of involvement of these concept systems. These results can be used as marketing basics and will be the basis for studying marketing strategies. However, the consideration of setting up a marketing strategy for each consumer type will be presented in a follow-up study.

본 연구에서는 발아와 고압처리에 따른 검정콩 조사포닌 추출물의 in-vitro 항암 활성을 확인하기 위하여 검정콩을 발아시킨 후 고압처리하고, 조사포닌 추출물을 제조한 후 인체 유래 유방암(MCF-7), 대장암(HCT-116), 전립선암(PC-3) 및 위암(AGS) 세포주에 대한 증식억제효과를 검토하였다. 대조구의 조사포닌 추출물은 400 μg/mL 농도에서 4종의 암세포주에 대하여 67.02~91.70% 범위의 생존율을 보여 항암 효과가 낮았지만, 발아 4일차 콩을 150 MPa의 압력에서 고압처리한 검정콩의 조사포닌 추출물은 23.94~57.37% 범위의 생존율을 보여 발아와 고압처리에 의해 암세포 성정억제효과가 증가하였다. 특히, 위암세포(AGS)의 경우 다른 세포주에 비해 저농도에서도 세포증식효과를 보여 가장 높은 암세포 증식억제 효과를 나타내었다. 이상의 결과로부터 항암 활성을 나타내는 Soyasaponin, B group의 soyasaponin 및 soyasapogenol의 함량은 발아와 고압처리에 의해 증가하였고, 고압처리 발아콩으로부터 항암 활성을 나타내는 사포닌 추출물의 개발이 가능할 것으로 생각된다. 또한, 추후 항암 활성 물질의 분리동정과 메커니즘 규명에 대한 연구가 수행되어야 할 것으로 판단된다.

Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.

The aim of this study was to investigate the effect of pretreatments on quality of frozen peach. Pretreatments including steam blanching, water blanching, high pressure, and osmotic dehydration were applied to two varieties (Daeokgye and Hwangdo). Pretreated peaches were frozen and thawed at -20oC and 5oC, respectively. Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity. Osmotic dehydration with sucrose decreased drip loss and increased brix. Freezing/thawing resulted in an increase of maximum force, while maximum force decreased with increasing time of steam and water blanching. Furthermore, osmotic dehydration with calcium chloride increased maximum force. High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.

Nail-care services are growing rapidly. If causes for the increase in nail-care service consumption is diversion or self-satisfaction, we can speculate that consumers perform self-care through nail-care services. Nail-care-service consumption should be allowed to increase because of the positive psychological effects such as improving mood or alleviating depressed emotions. Moreover, the psychological effects of nail-care services differ according to consumers’ tendencies. Therefore, this study divides the types of consumers, to investigate whether there is a difference in the psychological effects of nail-care services depending on the types. This study used the questionnaire survey method. Results of the study revealed that the sub-factors of self-esteem, extracted as two factors, were “personal self-esteem” and “social self-esteem”. Consumers were classified according to the sub-factors of self-esteem into four groups. There were differences in the psychological effects of nail-care services according to these four groups. It was found that all groups had psychological effects above the average value. This result indicates that only the degrees of psychological effects differ in accordance with the types of self-esteem, and that psychological effects generally play a large role in all types. Since psychological effects were positive for everyone regardless of their self-esteem, utilizing nail-care services considerably reduces the depression and anxiety of modern people. Nail-care services expected to become the basis of the nail therapy field.

국내 쌀가공산업의 활성화로 인해 떡류 시장은 활발해지고 있으나 떡의 저장성이나 보관성이 취약한 문제로 인한 유통상의 제한으로 시장개척에 어려움이 따르고 있다. 따라서 떡볶이 떡의 적합한 산 침지 조건을 설정하고자 떡볶이 떡 제조 시 가수량이 산 침지 후 수분함량, pH, 기계적 조직감 특성에 미치는 영향을 검토하였으며 떡의 산 침지 특성을 Peleg 모델을 적용하여 설명하였다(R2>0.9679). 모든 배합비의 떡과 산미료 농도에서 떡의 침지 시간에 따라 수소이온농도가 증가하였으며, 동일한 가수량의 떡에서는 5% 보다 10%의 산미료에 침지한 떡의 수소이온농도 값이 높았다. 이는 떡의 가수량과 산미료의 농도가 증가할수록 산미료 확산 현상에 더 유리하다는 것을 나타낸다. Peleg 모델 식에서 K1과 K2의 값은 가수량이 높을수록 산미료 농도가 높을수록 더 작은 경향을 보였으며, 이는 가수량이 높고 산미료 농도가 높을수록 떡의 산미료 흡수 속도와 평형 수소이온농도가 높다는 것을 의미한다. 수분함량은 가수량이 높을수록 높았으며, 가수량과 pH가 동일할 때에는 산미료의 농도가 더 낮을 때 수분함량 증가율이 더 높았다. 동일한 pH에서 떡의 경도는 가수량이 높을수록 낮아졌으며 산미료가 떡의 조직을 연화시킬 수 있다는 것을 확인하였다. 떡의 가수량이 높을 때에는 pH가 구조에 큰 영향을 미치지 않았으며, 떡의 색도는 산미료보다 수분 함량에 더 크게 영향을 받는 것을 확인하였다. 본 연구결과를 통 하여 배합비와 산미료의 농도에 따른 산의 확산도를 확인 하였으며, 배합비의 높은가수량 및 높은 산미료 농도에서 침지 시 침지에 의한 품질 변화를 최소화할 수 있음을 확인하였다.