The aim of this study was to prepare rice straw silage using cabbage by-product and persimmon peel which are agricultural by-products produced during the same season in Korea. The treatments comprised a commercial corn silage as the control and four rice straw silages (P15-1, P15-2, P30-1, and P30-2) with different levels of persimmon peel supplementation (15%, 30%) and ensiled periods (1 or 2 months). The cabbage by-products were used to adjust silage moisture (approximately 65%). The quality of the experimental silages was evaluated based on organic acid content, palatability to three Holstein dairy cows, and manufacturing cost. In the corn silage, all chemical compositions, except total digestible nutrients and levels of lactic and butyric acids, were significantly (p<0.05) higher than those of the rice straw silages. However, considering the quality analysis using Flieg's score, the rice straw silage supplemented with 30% persimmon peel ensiled for 2 months (P30-2) was estimated as second grade to corn silage, and was relatively better in palatability to dairy cows than the other rice straw silages, which were considered third grade. The manufacturing cost of rice straw silages using cabbage by-product and persimmon peel compared to that of corn silage was reduced by 28%. Consequently, to prepare rice straw silage adjusted to 65% moisture using only cabbage by-products without inoculant, 30% of persimmon peel, 10% of ground corn, and 2% of molasses as a sugar source should be ensiled for at least 2 months.

목적: 본 연구는 농업에 종사하는 노인 여성을 대상으로 신체적 여가활동 참여가 신체적 기능 향상과 삶의 질 변화에 미치는 효과에 대해서 알아보고자 하였다. 연구방법: 농촌 지역에 거주하는 113명의 노인 여성을 대상으로 단일집단 사전-사후 검사 설계를 사용하여 연구를 진행하였다. 스트레칭, 근력 강화 및 마사지 등으로 구성된 신체적 여가활동 프로그램은 8주간 총 16회, 그룹활동으로 진행되었다. 참여 후의 노인의 신체 기능의 변화를 알아보기 위하여 근력, 유연성, 균형능력을 측정하였고, Short Form 8-Item (SF-8)을 사용하여 삶의 질의 변화를 살펴보았다. 결과: 프로그램 참여자들의 신체 기능은 상지 근력(악력), 하지 근력(30초간 앉았다 일어서기), 정적 균형(눈 뜨고 한발 서기), 동적 균형(기능적 도달) 및 유연성(등 뒤로 양손 닿기, 앉아서 윗몸 앞으로 굽히기) 항목에서 모두 유의하게 증가하였다(p < 0.05). 프로그램에 참여한 노인 여성의 건강관련 삶의 질(SF-8) 총점도 335.73 ± 52.93점에서 395.42 ± 28.79점으로 향상되었고, 모든 하위 항목에서 유의하게 변화하였다(p < 0.05). 결론: 여가활동 참여는 노인의 신체 건강뿐만 아니라 삶의 질 향상에도 효과적임을 확인할 수 있었다. 향후에는 농촌 지역 특성에 맞는 다양한 참여형 활동 프로그램의 개발과 지원이 이루어지기를 기대해 본다.

Purpose: This case aims to present basic data needed to improve cognitive function and quality of care for aged with dementia. Methods: A total of ten sessions were organized and operated once a week for 12 aged with dementia using the center. Data collection was conducted from July 27 to September 30, 2022. Data analysis was conducted through observational evaluation of participation, satisfaction, and performance of each individual and in-depth interviews at the end of the program. Results: Among the 12 subjects who participated in the quality improvement program, an average of 8.4 subjects in each session showed high levels of participation and satisfaction. On the other hand, the performance level was low, with an average of 6.9 subjects per session. In the in-depth interview, two concepts were confirmed: ‘regrets about the past’ and ‘satisfaction with present life.’ Conclusions: We hope that the results of this case report will be useful in developing a multifaceted cognitive therapy program to improve the cognitive function of aged with dementia in the future.

본 연구에서는 순례명상자의 참여 특성에 따른 영성적 웰빙, 삶의질, 회복 경험의 차이를 살펴봄으로써 각 참여 특성에 따라 순례명상자들의 경험을 세 분화하고 향후 순례명상 프로그램 구성에 필요한 정보를 제공하는 것을 목적 으로 한다. 본 연구의 연구대상은 인도 순례명상에 참여한 순례명상자 85명으로 영성 적 웰빙, 삶의질, 회복경험 척도로 구성된 설문지를 활용하여 서면조사를 실 시하였다. 수집한 데이터는 SPSS 18.0을 활용하여 빈도분석, 기술통계, 독립표 본 t-검정의 방법으로 분석하였다. 본 연구의 결과는 다음과 같다. 첫째, 순례명상자의 영성적웰빙, 삶의질, 회 복경험에 대한 기술통계 분석을 실시한 결과, 영성적웰빙의 하위요인인 종교적웰빙, 영성적웰빙의 척도 전체, 실존적웰빙과 회복경험, 삶의질 순으로 평 균이 높게 나타났다. 둘째, 순례명상자의 연령에 따른 영성적 웰빙, 삶의질, 회복경험의 차이는 유의미하지 않았다. 셋째, 순례명상자의 참여계기에 따른 영성적 웰빙, 삶의질, 회복경험의 차이는 유의미하지 않았다. 넷째, 순례명상 자의 참여목적에 따른 영성적 웰빙, 삶의질, 회복경험의 차이에서는 영성적웰 빙의 하위요인인 실존적웰빙, 회복경험, 삶의질의 평균이 참여목적에 따라 차 이가 없었으며, 불교신행이 참여목적인 경우가 심리적인 도움이 참여목적인 경우에 비해 영성적웰빙의 하위요인인 종교적웰빙과 척도 전체의 평균이 유 의미하게 높은 것으로 나타났다. 본 연구는 순례명상을 경험한 참여자를 대상으로 그들의 심리적 변인에 대 해 경험적으로 확인이고 순례명상의 의미에 대해서 고찰하였다는데 그 의의 가 있다. 주제어: 순례명상자, 참여 특성, 영성적 웨빙, 삶의질, 회복경험.

To develop quality-improved bakery products, the influence of the partial replacement of wheat flour by Artemisia princeps leaf powder (APP) on the quality characteristics of cookies, including antioxidant activities, was investigated. Studies were carried out to evaluate the addition of different percentages of APP on the quality characteristics of cookies prepared by incorporating APP (1-4%) into wheat flour. The incorporation of APP significantly affected the cookies’ physicochemical parameters and sensory acceptance attributes. Such incorporation at different levels significantly reduced moisture content while increasing the cookie dough’s density (p<0.05). The spread ratio, loss rate, L*, and b* values of the cookies decreased, but their hardness and a* value increased significantly with increasing levels of APP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher APP substitution and were well-correlated. Hedonic sensory results showed that cookies fortified with 2% APP generally received satisfactory and acceptable acceptance scores. Consumers seemed to prefer the cookie texture in terms of chewiness when the samples were softer and lighter but less reddish, whereas taste acceptance may be a dominant factor in overall acceptability.

This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.

This study was conducted to determine seafood product quality change in the fresh food cold chain logistics. Salmon was stored in three different simulated refrigerated distribution environments according to door opening time (0, 20, and 60 s) every 10 min before the samples’ qualities were evaluated. The temperature inside the refrigerator generally rose from the bottom to the top, and it was possible to confirm the rapid change in temperature in the order of A, B, and C as the door opening time increased. It was observed that the freshness of salmon decreased as the door opening time increased through the evaluation of various food qualities of salmon, such as its appearance, color, pH, VBN, moisture content, hardness, general bacteria, and E. coli bacteria. It was confirmed that fresh food quality is strongly associated with delivery temperature, while cold-chain delivery vehicles must reduce heat exposure time during delivery.

This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.

인공지능은 4차 산업혁명의 프레임이 소개된 이후 점차 보편적인 기술로 자리를 잡아가고 있으며, 인공지능 관련 특허 출원도 크게 증가하고 있다. 최근에는 특허 생태계가 출원 건수 위주의 양적 경쟁에서 고품질의 특허 확보라는 질적 경쟁으로 패러다임이 변화되면서, 저품질 특허로 인한 비용 손실에 관심이 높아지고 있다. 이러한 배경으로 본 연구에서는 머신러닝과 Doc2Vec 알고리즘을 활용하여 특허 품질을 예측하는 방법을 제안하고자 한다. 본 연구를 위해 WIPO에서 정의한 CPC 코드를 활용하여 미국 특허청(USPTO)에 등록된 인공지능 관련 특허 데이터를 추출하였고, 이를 통해 정형 데이터 기반 19개 변수, 비정형 데이터 기반 7개 변수를 개발하였다. 특히, 새롭게 제안하는 Doc2Vec 알고리즘을 이용한 제목과 초록 텍스트 유사도 변수는 고품질 특허를 예측하는데 영향을 미칠 것으로 판단된다. 이에 유사도 변수의 효과를 확인하기 위해 유사도 변수를 포함한 앙상블 기반 머신러닝 모델과 포함하지 않은 모델을 개발하여 비교하였다. 실험 결과, 유사도 변수를 포함한 모델이 AUC 0.013, f1-score 0.025가 높게 나타나 더 우수한 성능을 보였다. 이는 유사도 변수가 고품질 특허 예측에 기여한다는 것을 시사한다. 또한, SHAP을 이용하여 블랙박스 형태의 머신러닝 변수 영향도를 설명하였다. 본 연구를 통해 핵심 기술 분야인 인공지능과 같은 영역에서 특허의 품질을 예측하고, 고품질 특허 개발을 장려함으로써 사회적 가치를 실현하는 데 기여할 수 있을 것으로 기대한다.