The lay outs in this thesis is based on basic theories and the test the performance of the product by wind tunnel test and vehicle test. Furthermore, in order to find out the effect of structure change on hub which is one of the components of wind turbine, I compared the actual performance between the existing model and the modified model thoroughly. To improve the performance of wind turbine, I modify the structure of the hub and analysing base model and modify model by using Star-CCM+. As a result, I found out the wing-shaped hub used model stablizes the spin in shorter time than existing model. Therefore, with the optimal blade selection, the structure modification on hub is a considerable variable on wind turbine design which is aiming better performance.

This study was conducted to investigate the effects of natural fermented phytogenics on fecal odour and performance in laying hens. The natural fermented phytogenics (NFP) was prepared by the fermentation of probiotics with a mixed herb of ginkgo leaf, mandarin peel, wormwood, ginger, licorice and tangleweed (30:7:10:3:5:15), and fermented by Bacillus subtilis, Lactobacillus acidophillus and Saccharomyces cerevisiae for 4 days at room temperature. To evaluate the efficacy of fecal odour reduction by NFP, the experiment was carried out on layer's dropping by in vitro fermentation with a mix of feces and distilled water (6:2), and NH3 and H2S gas production during the fermentation was measured. The productions of NH3 and H2S gas were significantly lower in NFP treatment group than those of control during the in vitro fermentation (p<0.05). To measure the effects of NFP on laying performance, the experiment was carried out with a total of sixty, 46-wk-old Lohmann brown layers for 4 weeks after the pre-experiment periods of two weeks. They were randomly divided into 2 groups with 3 replicates of 10 birds each. The treatments were control group which fed basal diet, and NFP group which fed basal diet added with 0.1% NFP. Hen-day egg production of NFP group was significantly increased compared to control (p<0.05). Also, soft & broken egg production was apparently reduced by NFP addition (p<0.05). Egg weight was not different between two groups but trended to be higher in NFP group than the control. Eggshell thickness, eggshell strength, eggshell color, yolk color and Haugh unit were not different between NFP group and control group. Overall, the above results showed that natural fermented phytogenics, prepared by fermented functional herbs with probiotics, have ability for reducing fecal order and improving egg production in laying hens.

본 연구는 허브 부식토를 이용하여 첨가 수준별 in vitro 반추위 발효특성 평가와 젖소를 이용하여 급여시 유생산성에 미치는 영향을 조사하기 위하여 본 연구를 수행하였다. 시험 1에서는 티머시 건초를 기질로 하여 허브부식토(herbaceous peat)를 0,1 및 5%를 3반복으로 각각 첨가하여 in vitro 반추위내 pH, 가스발생량, VFA (volatile fatty acid), ammonia-N 및 건물분해율을 조사하여 반추위내 발효성상의

본 연구는 축제만족도 및 이용행태를 분석함으로써 향후 허브축제의 계획 및 프로그램 구상을 위한 기초자료를 제공하기 위하여 2010년 허브축제 방문객을 대상으로 진행되었다.2010년 남원허브축제는 운봉읍 용산리 일원에서 개최되었으며 허브홍보, 판매, 전시관 및 체험프로그램이 운영되었으며인근의 경관농업지구와 연계하여 다양한 볼거리를 제공하였다.지인을 통한 홍보효과가 높게 나타났으며 연령별로 축제개최 인지방법이 달랐다. 방문객의 절반가량이 축제를 목적으로방문하였으며 바래봉 철쭉 감상을 목적으로 방문한 경우도 상당한 비율을 차지하였다.방문객은 축제 전반에 대하여 보통보다 약간 높은 만족도로 평가하였다. 행사내용, 서비스, 안내팜플렛, 볼거리,체험거리, 안내시설을 독립변수로 하는 다중회귀분석을 실시하여 방문객의 만족도에 영향을 미치는 효과적인

꿀풀과 허브의 부위별 메탄올 추출물에 대한 항산화, 항암, tyrosinase 저해활성을 검정한 결과는 다음과 같다. 총 폴리페놀과 플라보노이드 함량을 검정한 결과, lemon balm의 leaves 추출물에서 629.48±0.90 mg GAE/g DW로 가장 높은 폴리페놀 함량을 확인하였고, rosemary의 whole 추출물에서 22.45±0.81 mg CE/g DW 로 가장 높은 플라보노이드 함량을 나타내었다. Rosemary(whole) 추출물은 항산화 활성이21.78±0.68 μg/ml로 대조구인 ascorbic acid(66.49±0.56 μg/ml)보다 3배 정도 강한 활성을 나타내었다. Sage의 whole로부터 얻은 메탄올 추출물은 암세포에 세포독성을 가지고 있었으며, 치은섬유아세포에서는 독성이 거의 없는 것을 확인할 수있었다. Tyrosinase 저해활성을 검정한 결과, sage의 whole (56.23±0.21 μg/ml)과 root(63.36±0.69 μg/ml)로부터 얻은 추출물은 대조구인 arbutin(69.56±0.15 μg/ml)보다 높은 활성을 나타내었다. 이에 이들 식물들에 대해 추출용매 및 추출온도 등추출조건에 따른 최적 추출효율을 검토하고, in vivo 실험을 통해 생리활성 능력을 검정하는 등 보다 정밀한 연구가 필요할 것으로 사료된다.

최근 허브식물는 기능 및 건강식품으로 각광받고 있는 식품 제조 원료로 사용되고 있으나, 소면적 작물로 그동안 허브 병해충에 대한 기존 자료가 부족한 상태이다. 이에 고품질 허브생산을 위해 요구되는 해충 종합관리체계를 구축하기 위한 사전조사로 허브에 발생하는 해충의 종류 및 발생소장이 규명되어야 한다. 이에 준고냉지에 20종의 허브식물을 식재하여 해충발생 특성을 2008년과 2009년 2년간 육안조사한 결과를 아래와 같이 보고하고자 한다. 발생한 해충은 총채벌레목 1종, 노린재목 4종, 매미목 4종, 나비목 8종, 딱정벌레목 1종, 파리목 1종, 거미강 1종, 기안목 1종 등 총 21종이었다. 허브식물별 해충발생수를 조사하였을 때, 바질 8종, 페퍼민트와 레몬밤, 7종, 세이지, 로켓샐러드 6종, 배초향, 구절초 5종, 벨가못, 펜넬, 한련화 3종, 로즈마리, 오레가노, 백리향 2종, 라벤더, 케모마일, 에키네시아, 고수, 쳐빌, 로즈제라늄 1종이었고, 노지에서 재배할 경우는 피해 해충 종수는 더욱 감소하였다. 해충피해가 발생하지 않은 허브식물은 재배환경에 따라 다르게 나타났다. 비가림하우스에서는 마조람 1종에서, 노지에서 재배한 허브식물 에서는 라벤더, 케모마일, 오레가노, 마조람, 백리향, 에키네시아, 고수, 로즈제라늄에서는 해충 피해가 발생하지 않았다. 이후 해충발생특성 및 피해정도에 대한 지속적인 조사가 요구되며, 이러한 자료를 기반으로 해충방제체계를 구축하여 농가의 안정적인 생산을 유도하여야 할 것이다.

The purpose of this study was to investigate the microbiological characteristics and antioxidant activity of tomato sauce in terms of the variety of herbs that have been widely used in Western cuisine. As storage time increases, the number of total microbes changes, but the bacteria count was in the range of 1.0×101-2.1×102, which did not increase much over 60 days of storage. The reason seems to be that the amount of heat treatment undergone by this type of sauce type, and its acidity make for difficult conditions for microbes to live. Yeast and mold measurements showed that yeast and mold were not detected for up to 30 days of storage in the tomato sauce with various types and amounts of added herbs. After 45 and 60 days, the yeast and mold count was in the range of 1.0×101-8.5×101, and the same in the control. Measurements of phenolic compounds in 60 days of storage showed that tomato sauce with different types and amounts of added herbs had the lowest amounts relative to the control for all storage periods. The more herbs that were added, the higher the phenolic compounds resulted. As storage times increase, the phenolic compounds showed a tendency to decline. The DPPH radical scavenging effects of the tomato sauce herbs added showed a tendency to increase antioxidant activity when more herbs were added. The microbiology results of the storage test of tomato sauce with added herbs showed that the amount of microorganisms in tomato sauce with added herbs did not increase much in 60 days of storage at 4oC. The amount of microorganisms was small, so tomato sauce with added herbs can be used for 2 months with refrigeration.

국내에서는 허브식물이라 하면 주로 향기를 가진 식물을 지칭하는 경향이 강하다. 그러나, 향기 외에도 생활속에서 다양한 용도로 활용이 가능한 기능성식물로, 최근에는 항균, 방충 등에 관련된 기능성에 대한 관심도 높아지고 있다. 전라북도 남원지역은 농가소득에 주안점을 두고 다양한 허브식물을 경관이 아닌 재배를 통한 소득작물로 다루고 있으며, 남원시 운봉읍 일대의 30.5ha 부지에 허브가공공장, 자생식물환경공원, 경관지구로 형성된 지리산 허브특구단지가가 구성되어 있다. 이에 우리 연구소에서는 해발 500m인 남원 운봉지역에서 재배가 가능한 허브식물 중 방충성이 보고된 식물을 중심으로 허브식물 생육 및 해충발생 특성과 허브식물 추출물에 대한 복숭아혹진딧물의 살충특성을 조사하였다. 조사된 8종의 허브식물에 대하여 해충발생정도를 조사한 결과, 노지재배에서는 라벤더, 탄지, 할미꽃, 숍워트에서 해충발생이 관찰되지 않았다. 로즈마리는 들깨잎말이나방, 허하운드, 웜우드는 매미충류 2종, 루에서는 온실가루이의 피해를 확인할 수 있었다. 고추를 흡즙하는 복숭아혹진딧물에 대하여 에탄올 감압농축후 500배로 희석한 추출물을 살포하였을때, 처리후 1일째와 3일째에 있어 로즈마리에서 47.6%, 40.5%, 할미꽃에서 55.4%, 49.4%의 살충율을 보였으며, 다른 허브식물추출물에서는 보다 낮은 살충율을 나타내었다. 우리는 이러한 자료를 기반으로 허브식물의 살충 및 방충특성을 지속적으로 검정하고자 한다.

The acricidal potency of some essential oils can be applied to the control of house dust mites. But it is more effective keeping the house dust mites away than killing them because they remain as allergens even after death. The most efficient repellent concentration of lavender and tea tree in 10㎕ against house dust mites (Dermatophagoides farinae and D. pteronyssinus) were experimented by direct contact bioassay method at various doses ; 2.5, 1.25, 0.625, and 0.3125% and at vairous exposure times ; 15, 30, 60, 120, and 180 minutes. The most effective dose of essential oils (lavender and tea tree) against house dust were 0.625% and the repellent effectiveness at the mowt effective dose of 0.625% were 95.6% for lavander and 96.2% for tea tree, respectively. These results suggest that lavender and tee tree can be effectively used in the control of house dust mites.

The insecticidal potency of some essential oils have been suggested that they may find an application in the control of house dust mites. We compared the repellent effect of four essential oils ; lemon grass (Cymbopogon nardus), lavender(Lavandula vera), rosemary(Rosmarinus officinalis) and ylang ylang(Cananga odorata). The oils were exposed at different doses(0.1, 0.05, 0.025, 0.0125, and 0.00652 ㎕/㎠) and different times(1, 2, 3, 4, 5 hours) on house dust mites(Dermatophagoides farinae and D. pteronyssinus). The repellent effects(%) of essential oils that were exposed at 0.1 ㎕/㎠ and for 1 hours against house dust mites were lemon grass(63.3%) and rosemary(61%), lavender(40%), ylang ylang(40%) in the order named.

국화과 13종과 배추과 14종의 쌈채소류, 그리고 허브류 7종을 담액식 수경재배 시스템에 혼식하여 EC 1.2, 2.4 및 3.6dS·m-1의 배양액을 공급하여 배양액의 pH와 EC 변화, 식물체의 생육과 무기양분 흡수 특성을 조사하였다. pH는 양액농도가 높을수록 낮아졌고, EC는 양액농도가 높은 처리에서 높아 EC 3.6dS·m-1처리에서 4.8dS·m-1까지 높아졌다. 생육은 여름철에는 국화과와 허브류는 EC 1.2dS·m-1, 배추과는 2.4dS·m-1의 배양액에서 양호하였고, 가을철에는 EC 2.4dS·m-1 처리에서 대부분 작물이 생육이 양호하였다. 무기양분의 흡수는 생육이 양호했던 가을철이 여름철보다 T-N과 K 함량이 높았다. 작물별로는 배추과가 국화과와 허브류에 비해서 T-N, K, Ca,그리고 Mg함량이 높았으며, Fe과 Mn 함량은 오히려 국화과에서 높았다. 결과적으로 국화과와 배추과 쌈채소류와 몇 가지 허브류를 혼식하여 한 가지 배양액으로 수경재배 시 여름철에는 EC 1.2dS·m-1, 가을에는 EC 2.4dS·m-1로 재배하면 유리할 것으로 판단되었다.

MTT(3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium) assay were used to analyze anticancer activities from herbal plants. This study was conducted to inhibit the human lung cancer(A549) cell line in vitro. The 1C50 value of cytotoxicity showed range of 127.83-2018 .1 9μg/m~. Especially Coriander( 127.83μg/mR} and Catnip(140.68μg/me.) showed more stronger activity than other plants, respectively.

This study was investigated on antioxidant activities of methanol, ethanol, and water extracts of 42 herbs. The herbs grown at Dankook university practice greenhouse. Through the examination of methanol, ethanol , and water extracts from 42 herbs for radical scavenging effects using DPPH method. Antioxidant activities of each solvent extracts were not similar or lower than that ascorbic acid. The IC50 value of antioxidant activities have range 400-200 in about 25% of herbs and water extract showed higher antioxidant activity more than methanol and ethanol extracts. Antioxidant activities in methanol extract were in order of lemon balm>pappermint>oregano, ethanol extract of sweet majoram>oregano>spearmint, and water extract of beramot mixed>lemon balm> oregano. Lemon balm, oregano, red basil , spearmint among 42 herbs showed the highest antioxidive activity and water extract was excellent results than other extracts.

The cosmetic and toiletries are necessary health care & household for common life. However we need antiseptic which is effecting harmlessly to the human body. There are propolis, Lavender, Lemon, essential oil in the natural antiseptic materials. This work proceeded design Natural-antiseptic system with three materials as above-mentioned. Natural-antiseptic system was accomplished with propolis (2%), Lavender essential oil (0.3%), Lemon essential oil (0.3%) safety out of Polysorbate 20 (0.5%), Polysorbate 80 (0.5%), PEG (60) hydrogenated castor oil (0.45%), ethanol (5%). The antimicrobial test was experimented on E. coli and Bacillus stearothermophilus. In this antimicrobial test, we found that the effect of antisepsis against E. coli and Bacillus stearothermophilus with propolis 0.3%, Lavender essential oil 0.045% and Lemon essential oil 0.045% was improved. Therefore could expect Natural-antiseptic system product for moisturizing skin toner for face, nourishing essence and wet tissue for clean other things.

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.