Gluten-free industry has experienced consistent growth with increasing the number of individuals with celiac disease. Among gluten-free products, the popularity of rice noodles has been worldwide increasing over the recent years. However, rice noodles have several processing limitations such as high cooking turbidity and long cooking time. Therefore, various ingredients have been incorporated into the formulation of rice noodles in order to improve their quality attributes. In this study, turanose which is known to be a new sugar alternative with low sweetness was applied to rice noodles and their effects were characterized in terms of thermal, rheological, and textural properties. Gluten-free rice noodles were prepared with different levels of turanose (0.5, 1.0, 1.5%, w/w) by using a twin-screw extruder. Rice flour with turanose had higher gelatinization temperature and also showed higher enthalpy values after storage at 4°C. The use of turanose also increased the pasting and mixing parameters of rice flour. In addition, the application of turanose to rice noodles affected their qualities such as texture and cooking loss. Thus, this study demonstrated that turanose could positively contribute to enhancing the qualities of gluten-free rice noodles as a new additive.

(주)에코니티에서 개발한 자유말단형 분리막모듈(End-Free type)은 기존 분리 막 모듈과는 달리 고농도의 MLSS(Mixed Liquor Suspended Solids) 에서도 지속적인 운전이 가능하며, 그 외 다양한 현장 문제 발생 시에서도 쉽게 대응이 가능하여 안정적으로 운영이 가능한 특징을 가지고 있다. 본 연구에서는 (주)에코니티 자유말단형 분리막의 MBR(Membrane Bioreactor) 장기 운전 성능을 평가하였다. 운영을 하는 동안 발생하는 이벤트에 대한 해결 방안을 확인하면서 최적의 운전조건을 검토하였다. 또한 하수처리수가 재이용으로 적용되는 시스템에서 MBR 처리수가 역삼투 멤브레인의 원수로 공급되는 만큼 안정적이며 양호한 수질이 생성되는지 지속적으로 검토하였다.

Theory of Earth’s free oscillation is revisited. Firstly, we summarized the underlying formulations, such as the equation of motion and its conversion into numerically integrable form and then explained computational procedures including the treatment of inner core-outer core boundary and core-mantle boundary, while the latter information has not been explicitly given in most publications. Secondly, we re-calculated the periods of Earth’s free oscillation modes (period >200 s) for PREM model. In doing so we acquired the values of modes missing in Dziewonski and Anderson (1981). As a case observation, one seismogram after 2011 Tohoku earthquake recorded at Daejeon, Korea (KIGAM seismic station) was briefly analyzed to identify free oscillation mode excitations on its spectra. The material in this article will be most clear guide for those on calculating the Earth’s free oscillation mode.

In this study, manufacturing equipments for urushiol free raw rhus verniciflua stem(RRVS) extracts are developed which do not need for drying process and high pressure device. The three layered pressure tank and heating medium oil boiler are designed which are more efficient than the conventional ones, and the safety of the tank is assured by the structural analysis software. Finally, the RRVS extracts are prepared by water extraction technique at 100℃ using the developed equipments. In the physicochemical experiments for the RRVS extracts, an allergen such as urushiol is not detected, whereas the antioxidant such as polyphenol and flavonoid are contained.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ΔE value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at 3.37 μg GAE/mg and the lowest in the control at 1.32 μg GAE/mg. The content of flavonoids was the highest in TF100 at 3.66 μg QE/mg and the lowest in controls at 0.45 μg QE/mg. The value of DPPH IC50 was the highest in the control at 3,723.00 μg/mL and the lowest in TF 100 at 405.27 μg/mL. The value of ABTS IC50 was the highest in the control at 1,822.32 μg/mL and the lowest in TF100 at 529.30 μg/mL. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods’ countyof- origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.

지식정보사회 국내외 경제 환경은 변화 속도는 무척 빠르다. 미래 경제에 대한 논 의에 4차 산업혁명과 인공지능 이야기가 빠지지 않는다. 지식정보사회에 문제를 해 결하기 위해서는 창의·융합형 인재가 필요하다. 지식이 단편적인 상태에서는 온전한 가치를 지니지 못하며, 전체적인 관계 속에서 구체적인 생활에 토대를 두고 질서를 이룰 때 학습자의 삶과 유기적으로 맞닿게 된다. 분과적으로 학습하는 것이 아니라, 다양한 학문 간의 통합이 이루어져야 한다는 교육의 패러다임은 ‘융합 교육’이라는 방향을 제시한다. 우리가 살아가면서 부딪히는 많은 문제들은 대부분 ‘선택’의 문제 고, 그 의사결정의 과정에는 경제적인 사고가 필요하다. 특히 합리적 금융의사결정 의 문제는 단지 개인적 차원의 일로만 볼 수 없다. 금융교육의 필요성에도 불구하 고 현재 학교 교육에서는 여러 제약으로 금융교육이 충분히 이루어지지 못하고 있 는 실정이다. 2016년 자유학기제가 전국의 중학교에 전면적으로 도입됨에 따라 제 약 여건에서 벗어나 재량에 따라 독자적인 교육과정을 구성할 수 있는 기회가 생겼 다. 융합역량의 필요성과 금융교육의 필요성을 고려해, 융합 금융교육을 제안한다. 융합 금융교육은 1) 생활에 필요한 핵심적인 금융개념을 여러 학문 분야와 결합해 2) 개인, 사회, 세계적 차원의 다양한 맥락 하에서 3) 학생들 문제와 연결해 다양 한 탐구학습 방법으로 이루어질 수 있다. 금융교육표준안의 핵심 금융 주제를 융합 교육의 주제로 삼아, 학습자가 스스로 상황맥락에 맞는 문제를 찾고 해결하는 프로 젝트 학습을 중심으로 하면서 개념이해를 돕는 시뮬레이션 학습을 결합하면서 수학, 예술 등 여러 분야와 연계해 수업할 것을 제안한다. 대부분의 주제에서 인과관계 사고를 하는 훈련도 함께 할 수 있도록 지도하면 더 좋을 것이다. 가능하다면, 학습자가 금융소재의 실제상황의 문제를 해결한다거나 공공의 문제를 해결하는 아이 디어를 내는 스스로 찾아 솔루션을 찾아가는 프로젝트 기반학습으로까지 발전해나 가길 바란다. 금융교육이 개인차원의 금융소양 교육에 머물지 않고 민주시민, 나아 가 세계시민으로서의 금융소양을 기르는 방향으로 확장될 수 있도록 논의가 되었으 면 한다. 학습자들이 개인적 차원의 문제만이 아니라 사회적, 세계적 차원의 문제도 자신의 문제로 고민하고 여러 사람이 함께 해결해나가려는 과정 속에 배려, 협력, 그에 따른 혁신을 경험할 수 있는 기회를 가질 수 있길 기대한다.

The impending British exit (Brexit) from the European Union has placed the UK’s investment policy at a crossroads. A post-Brexit UK will now have to reorganise its investment relationships with its economic partners through bespoke UK IIAs. This exercise will have to accommodate the shifting zeitgeist concerning the balance of investors’ rights and the right to regulate IIAs that is expected. This paper examines the continued relevance of the recently minted Investment Protection Chapter in the EU-Singapore Free Trade Agreement, acknowledged by Britain’s power brokers, as a persuasive model for the UK to emulate for this purpose. This is notwithstanding the uncertainties that now surround the implementation and efficacy of the Agreement in light of Brexit and a pending decision from the Court of Justice of the European Union. Such emulation would ultimately make for a better Investor-State Dispute Settlement System in the UK IIAs by providing a much needed update to its old investment treaty architecture.

In the present study, we evaluated the effect of glucose-fructose and sucrose supplementation in glycerol-free tris (GFT) on sperm motility, viability, ROS level, apoptosis (BAX and BCL2) and motility (SMCP) related gene expression of dog sperm according to different post-thaw incubation time. The spermatozoa collected from five dogs were resuspended (5×107 cell/ml) with GFT containing 86 mM glucose and 86 mM fructose (GF-GFT) or 100 mM sucrose (S-GFT). The sperm (500 μl) were loaded in straws, cooled for 50 min at 4℃, frozen using liquid nitrogen (LN2) vapor for 20 min and plunged in LN2. The progressive motility, viability, ROS (H2O2) level and mRNA expression of spermatozoa were evaluated according to post-thaw incubation time (0 h, 3 h and 6 h) at 24℃. ROS was assessed using H2DCFDA stain by flow cytometry. The relative abundances of BAX, BCL2 and SMCP were assessed using quantitative real-time polymerase chain reaction (RT-PCR). The motility of spermatozoa cryopreserved in GF-GFT was increased throughout the post-thaw incubation time. The motility of spermatozoa cryopreserved in S-GFT was increased at 3 h of post-thaw incubation. Whereas, the sperm ROS level in GF-GFT group was decreased at 6 h of post-thaw incubation. However, the ROS level in the group S-GFT was gradually increased with the progress of post-thaw incubation period. The post-thaw incubation had no substantial effect on mRNA expression of BAX, BCL2 and SMCP genes of dog spermatozoa in both the GF-GFT and S-GFT groups. These results indicate that GF supplementation in GFT improves the progressive sperm motility during the 6 h of post-thaw incubation with maintaining similar sperm viability and is more efficient in reducing ROS after 3 h of post-thaw incubation. The addition of GF in GFT for the cryopreservation of dog spermatozoa and post-thaw incubation would open an option to achieve more functioning spermatozoa for future assisted reproduction practices.

The objective of the present study was to evaluate the effect of disaccharides supplementation in glycerol-free tris (GFT) on dog sperm cryopreservation with respect to pH adjustment of extender and post-thaw incubation. The spermatozoa collected from five dogs were resuspended (5×107 cell/ml) with GFT containing 100 mM of lactose (L), trehalose (T) or sucrose (S) or pH adjusted (6.85) 100 mM of lactose (LP), trehalose (TP) or sucrose (SP). The sperm (500 μl) were loaded in straws, cooled for 50 min at 4℃, frozen using liquid nitrogen (LN2) vapor for 20 min and plunged in LN2. After thawing at 37℃ for 25 s in a water bath, the spermatozoa were incubated at 24℃ for 30 min. The progressive motility, viability, mitochondrial membrane potential (MMP) and mRNA expression of SMCP gene were then assessed. The MMP was evaluated by combined JC-1 plus PI staining. The relative abundance of SMCP was assessed using quantitative real-time polymerase chain reaction (RT-PCR). Adjustment of pH in GFT extender supplemented with disaccharides did not improve sperrm motility and viability. In general, post-thaw incubation increased the progressive motility of spermatozoa. The sperm motility in the group S was significantly (P<0.05) higher than other groups regardless of post-thaw incubation time. Similarly, the sperm viability in the group S was significantly (P<0.05) higher following post-thaw incubation. The higher sperm motility in the group S was also supported with the significantly (P<0.05) higher live sperm having high MMP. There was no significant difference in mRNA expression of SMCP gene among the experimental groups. These results indicate that cryopreservation of dog sperm in GFT supplemented with S and 30 min post-thaw incubation at 24℃ could provide better freezability of dog spermatozoa with improved motility and higher MMP.

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.