Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

본 연구는 계란을 난백과 난황으로 분리하여, 액란 상태에서 8, 10, 15, 25, 35℃의 보관온도가 S. Enteritidis와 S. Typhimurium 두 혈청 형의 증식 또는 사멸패턴에 미치는 영향을 비교 분석하였다. 난백에서는 8, 10, 15, 35℃에서 두 혈청 형 모두 감소하였으나 25℃에서는 두 혈청 형 모두 증식 하여 상온에서의 관리에 대한 주의가 필요한 것으로 나타났다. 반면 10, 15, 25, 35℃ 난황에서는 두 혈청 형 모두 성장하였으나 8℃에서는 감소하여 유통·판매시 난황으로 준비된 액란을 냉장온도로 철저하게 관리해야 할 것으로 판단된다. 난황에서 증식한 S. Enteritidis와 S.Typhimurium의 성장곡선을 Modified Gompertz model에 적용하여 산출된 유도기(LT)와 최대증식속도(SGR) 및 최대개체군밀도(MPD)값을 Davey model과 Square-root model 및 Polynomial second order model을 이용하여 각각 온도의 영향을 나타내는 2차 모델을 개발하였다. 모든 온도에서 S. Enteritidis가 S. Typhimurium보다 유도기가 짧고 최대증식속도가 빠르게 나타나 액란 제품에서의 S. Enteritidis에 대한 위험성이 더 큰 것으로 나타났다.

The purpose of this study was to investigate the effects of low-intensity cardiac rehabilitation exercise on the cardiac function and the degree of fibrosis in an older white rat model. This study used male Sprague- Dawley white rats that were 50 weeks old. After the acute myocardial infarction induction, Twenty of the rats were randomly allocated into an experimental group and a control group, and each of the groups consisted of 8 rats. In the experimental group, the exercise was conducted for six weeks, 30 minutes a day, five days a week, using a Rotarod treadmill for animals. The degree of myocardial fibrosis was significantly repressed in the experimental group(13.69±1.90%) and in the control group(15.67±1.54%)(p<0.05). However, fractional shortening and ejection fraction did not show a significant difference. The results of this study suggest that cardiac rehabilitation with low intensity treadmill exercise repress the myocardial fibrosis.

사탕무씨스트선충의 밀도 감소를 위한 유인작물의 이용 가능성을 구명하기 위하여 white mustard(품종:Braco)와 메밀(품종: 약선메밀, 양절메밀)에 대한 뿌리침출액의 씨스트 선충 알부화 유인 효과와 선충감염 토양에서의 알 밀도 감소 효과를 각각 실내 검정과 온실에서 포트 검정하였다. 유인작물 뿌리침출액의 씨스트 알부화 유인 효과는 씨스트를 접종하고 6주후에 무처리 대비 white mutard 뿌리침출액은 2.6배, 약선메밀은 2.3배, 양절 메밀은 1.8배 씨스트 알에서 부화된 유충수가 증가하였다. 사탕무씨스트선충 감염 토양에 유인작물 재배 8주후에 white mustard는 81.0%, 양절메일은 72.6% 알 밀도가 감소하였으며, 씨스트선충은 증식되지 않았다. 사탕무씨스트선충 피해 경감을 위해 white mustard와 메밀의 활용 가치가 높을 것으로 사료된다.

PURPOSES : Visibility of lanes on the road improves as retro-reflectivity rises. This helps reduce traffic accidents at nighttime or in bad weather. This study aimed to evaluate the effects of improved visibility on reduction of traffic accidents when the color of the lane in the median of the highway was changed from yellow to white. METHODS: In order to evaluate the accident reduction effect of the white left shoulder line, Hauer (1997)'s Comparison-Group method was chosen as an analysis methodology. The JungBu-2 highway, which is equipped with the white left shoulder line and is in trial operation, was chosen as a target for analysis. Data of accidents for 10 months before and after installation was collected and analyzed. In addition to the number of accidents, the types of accidents were classified into nighttime accidents, accidents in bad weather, and median collisions. The accident reduction effect of improved visibility of lanes was analyzed. RESULTS : The analysis’finding showed that installation of the white left shoulder line decreased the number of accidents by 28%. Moreover, improvement in visibility was effective in reducing nighttime accidents by 67.63%, accidents in bad weather by 55.19%, and median collisions by 48.55%. CONCLUSIONS: Based on the analysis’results in this study, it was concluded that white left shoulder line on the freeway contributed to reduce traffic accidents, especially nighttime accidents, accidents in bad weather, and median collisions.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free SO2, total SO2, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to 12.3 °Brix. The free SO2 and total SO2 contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

Historically, Korea old cattle had been consisted with various lines of coat color brindle, black and white-brown breeds or more. The two rare lines of black and white coat color are maintained for animal resources and preserved critically. The present study was carried out to evaluate potential usage of cysteamine supplementation during in vitro matration (IVM) and in vitro culture/production of embryo (IVP) by transvaginal ultrasound-guided follicle aspiration (Ovum Pick-Up: OPU) for the establishment of cryo-banking system. Immature slaughterhouse-derived cumulus-oocyte complexes (SL-COCs) were matured in IVM medium supplemented with 0, 0.1, 0.3 or 0.9 mM cysteamine, and then cultured in mSOF-BAS for 8 days after in vitro fertilization. The treatment of 0.1 mM cysteamine on SL-COCs showed higher rate of blastocyst, so OPU-derived COCs from rare breeds were matured in TCM media supplemented with or without 0.1 mM cysteamine, FSH and 5% FBS. The embryos were evaluated their developmental stages on day 8. During IVM, cysteamine treatment significantly increased the embryo production rate of slaughterhouse-derived COCs (19.6% vs. 30.5%). The presence of cysteamine during IVM of OPU-derived COCs from rare Korean cattle breeds (albino white and black line) also increased embryo production rates than those from SL-COCs (27.4% vs. 41.9% and 36.4%). With these results, cysteamine treatment during IVM is one of key factors IVP of blastocysts to establish banking system of endangered rare Koarean cattle with OPU derived transferable blastocysts.

전량여과(dead-end filtration)를 사용하여 계란 난백용액으로부터 라이소자임 효소의 분리정제에 대한 연구를 수 행하였다. 전량여과 시 사용된 한외여과 막의 분획분자량과 난백용액의 pH 변화에 따른 라이소자임의 난백에 존재하는 다른 종류의 단백질인 오발부민과 콘알부민에 대한 막을 통한 투과선택도(permselectivity)를 측정하여 투과선택도가 가장 큰 값을 나타내는 전량여과의 최적 운전조건을 결정하였다. 이 결과 난백용액으로 라이소자임을 효과적으로 투과 분리시키기 위한 최 적 운전조건은 한외여과 막의 분획분자량 30 kDa, 난백용액의 pH 11이었다. 최적 운전조건에서 난백 내 총 단백질에 대한 라이소자임의 투과선택도가 약 83의 가장 큰 값을 나타내었다.

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

This study was conducted to investigate visual threshold of nigro (Cichlasoma nigrofasciatum) on white LED light. Thevisual threshold was obtained by analyzing electrocardiogram (ECG) of the nigro. 5 individuals (body weight: 15.62~45.49 g; TL: 8.9~12.4 cm) were trained for lights by an electric stimulus. And then the heart rate (beats/10s) before and after switching on the light were compared. Light intensity range was from 0.00 to 226.4 lux. Average heart rate was 10.36 beats/10s in the normal condition. When the fish perceived the light, the heart rate was decreased. Visual threshold of the fish was 2.59 lux.

In this study, we fabricated high quality color conversion component with green/red phosphor and low melting glass frit. The color conversion component was prepared by placing the green and red phosphor layer on slide glass via screen printing process. The properties of color conversion component could be controlled by changing coating sequence, layer thickness and heat treatment temperature. We discovered that optical properties of color conversion component were generally determined by the lowest layer. On the other hand, the heat treatment temperature also affected to correlated color temperature (CCT) and color rending index (CRI). The color conversion component with a green (lower) - red (upper) layer which was sintered at 550 oC showed the best optical properties: CCT, CRI and luminance efficacy were 3340 K, 78, and 56.5 lm/w, respectively.