채소는 여러 건강상의 이점을 주는 식이섬유를 다량 함 유하고 있다. 채소는 국내에서 다양한 형태로 섭취되고 있 으며, 특히 생으로 먹거나 나물의 형태로 가장 많이 섭취 되고 있다. 나물은 여러 조리 방법이 있는데, 가장 흔한 방법은 데치고 무치는 형식이다. 한국에서 나물로 흔히 섭 취되는 국내산 참나물, 깻잎, 곰취, 우엉, 마늘쫑을 데친 후, 데친 채소와 생 채소를 한국 식품공전에 따라서 식이 섬유와 유리당을 분석하고 비교하였다. 참나물, 우엉뿌리 와 깻잎은 데친 후에 총 식이섬유가 감소하였으나, 곰취 와 마늘쫑은 각각 6.09±0.49에서 6.43±0.01 g/100 g 과 4.52±0.35 에서 5.09±0.04 g/100 g으로 증가하였다. 유리당 분석 결과, 깻잎을 제외한 채소들에서 sucrose, glucose와 fructose가 검출되었으며, 깻잎은 sucrose가 검출되지 않았 다. 분석한 채소들 중에서 sucrose 함량이 가장 높은 채소 는 우엉 뿌리 (1.71±0.07 g/100 g) 였으며, glucose와 fructose는 각각 1.65±0.02 와1.73±0.02 g/100 g로 마늘쫑 이 가장 높게 나타났다. 채소를 데친 후, 곰취 (0.10±0.01 에서 0.14±0.01 g/100 g)와 마늘쫑 (0.76±0.00 에서0.83±0.01 g /100 g)에 함유된 sucrose를 제외한 다른 유리당 함량은 전 부 감소하였다. 이 연구를 통해 채소를 데치면 채소에 함 유된 유리당과 식이섬유의 함량이 증가하거나 감소할 수 있다는 것을 나타낼 수 있다. 또한, 이러한 영양 정보를 통해 소비자들에게 어떠한 조리 상태의 채소를 섭취할지 선택할 때에 도움을 줄 수 있을 것이다.

Cereal grains are the dietary staple in many countries, including the Republic of Korea. These grains are usually consumed cooked. Korean grown raw and cooked brown non-glutinous rice (BNR), white non-glutinous rice (WNR), oats, and barley were analyzed to assess the effects of cooking on dietary fiber and free sugar content. The largest decrease in total dietary fiber (TDF) after cooking was observed in barley (11.62±1.26 to 2.96± 0.90 g/100 g), and the smallest decrease was observed in oats (8.1±0.34 to 8.1±0.32 g/100 g). Soluble dietary fiber decreased in oats (3.35±0.94 to 1.25±0.03 g/100 g) while insoluble dietary fiber increased (4.76±0.78 to 6.90±0.30 g/100 g) after cooking. TDF content was not changed. Of the six free sugars routinely assessed, only sucrose was detected in BNR and WNR. Sucrose decreased by about 0.6 g/100 g in BNR, and was not detected in WNR, after cooking. Fructose, sucrose, and raffinose were detected in oats (0.08, 0.83, and 0.19 g/100 g) and barley (0.09, 0.58, and 0.22 g/100 g) Maltose was also detected in barley (0.09 g/100 g). Total sugar content decreased in every cereal grain sample after cooking. This research reveals that dietary fiber and free sugar content can be reduced by cooking cereal grains.

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.

Cu matrix composites reinforced with chopped carbon fiber (CF), which is cost effective and can be well dispersed, are fabricated using electroless plating and hot pressing, and the effects of content and alignment of CF on the thermal properties of CF/Cu composites are studied. Thermal conductivity of CF/Cu composite increases with CF content in the in-plane direction, but it decreases above 10% CF; this is due to reduction of thermal diffusivity related with phonon scattering by agglomeration of CF. The coefficient of thermal expansion decreases in the in-plane direction and increases in the through-plane direction as the CF content increases. This is because the coefficient of thermal expansion of the long axis of CF is smaller than that of the Cu matrix, and the coefficient of thermal expansion of its short axis is larger than that of the Cu matrix. The thermal conductivity is greatly influenced by the agglomeration of CF in the CF/Cu composite, whereas the coefficient of thermal expansion is more influenced by the alignment of CF than the aggregation of CF.

The objective of this study was to analyze proximate composition, dietary fiber, mineral content, fatty acid composition in Cheonggak (Codium fragile) in order to encourage the consumption of Cheonggak. The proximate composition of Cheonggak was found to be 5.51% moisture, 24.09% crude ash, 15.79% crude protein, 2.47% crude lipid and 45.31% dietary fiber. The major mineral content of Cheonggak was Na 8,950 mg/100 g, Mg 1,252 mg/100 g, Ca 807 mg/100 g, K 457 mg/100 g, and trace mineral content was Fe 26 mg/100 g, Mn 8 mg/100 g, Zn 0.4 mg/100 g. Palmitic acid 36.86% and α-linolenic acid 20.14% were the most contained fatty acids in Cheonggak. The ratio of saturated fatty acids to unsaturated fatty acids was 85.49% while ω-6 fatty acids to ω-3 fatty acids were 59.10%. Based on the proximate composition, dietary fiber, mineral content, and fatty acid composition, Cheonggak was judged to be a major source of dietary fiber and Mg and Ca, and it was deemed to be helpful in promoting health, including the prevention of hyperlipidemia. Cheonggak contained valuable nutrients similar to seaweed, which is produced and consumed the most in Korea. Thus, it is necessary to include Cheonggak in the food items.

친수성을 띄는 silica 나노입자(7, 11, 15 nm)를 0.1, 0.2, 0.3 wt%의 비율로 고분자(Polysulfone)에 섞은 후, 상전이 공정에 의하여 중공사막을 제조하였다. 용매로는 N-Methyl-2-pyrrolidone (NMP)을 사용하였다. 또한 중공사막 제조 시내부 응고제는 NMP/증류수(1:1) 혼합용액을 사용하였으며 외부 응고제로는 증류수를 사용하였다. 본 연구는 Silica 나노입자의 크기 및 함량이 분리막 구조에 미치는 영향과 그에 따른 특성을 살펴보았다.

To aid in the development of a food nutrient database that provides the dietary fiber composition of eat-out Korean foods, we determined the total dietary fiber (TDF) content in the eat-out Korean foods Muchim, Bokkeum, and Guk (Tang) using a dietary fiber autoanalysis instrument. A total of 59 samples were collected from Gangwon-do, Gyeonggi-do, Gyeongsangdo, Seoul, Jeonla-do, and Chungcheong-do. First, among 14 samples of Muchim, the TDF content of Kkaennip namul, Goguma-julgi-namul, and Dallae-namul (4.33~6.24, 3.16~5.07 and 3.70~4.99 g/100 g, respectively) was higher than the other types of Muchim. There was no significant difference in TDF content of Muchim (p>0.05) among locations. Among 13 samples of Bokkeum, the TDF content of Pyogo-beoseot-Bokkeum (4.77~6.66 g/100 g) and Miyeok-julgi-Bokkeum (4.16~7.47 g/100 g) was higher than the other types of Bokkeum. The TDF content of Pyogo-beoseot-Bokkeum in Gyeongsang-do was the lowest and the TDF content of Miyeok-julgi-Bokkeum in Gangwon-do was the highest (p<0.05). The TDF content of spinach soybean paste soup (1.34~2.21 g/100 g), Dakgogi-yukgaejang (1.61~2.45 g/100 g), duck stew (1.25~2.80 g/100 g) and spicy yellow croacker stew (1.70~2.27 g/100 g) were higher than the other types of Guk (Tang). There was no significant difference in TDF content of Guk (Tang) among locations (p>0.05).

This study investigated the Texture Profile Analysis and Sensory characteristics analysis of 6 different Pork Meat-substituted Soybean Curd (PMSC) products with different gluten-fiber (GF) contentst. PMSC types were PMSC-GF 5%, PMSC-GF 10%, PMSC-GF 15%, PMSC-GF 20%, PMSC-GF 25%, and PMSC-GF 30%. The lightness (ΔL value) of cooked PMSC was decreased, whereas the redness (Δa value) and yellowness (Δb value) of cooked PMSC was not changed. Texturometer (TA XT Plus, England) was used for objective test and hardness, springiness, cohesiveness and chewiness of sensory characteristics were measured. PMSC with GF 5% to 15% were characterized high hardness score but PMSC with GF 20% to 30% were not significantly different. PMSC-GF 30% was the highest score in springiness and PMSC-GF 5% was the lowest. PMSC-GF 25% and 30% were high cohesiveness score but was not significantly different (p<0.05). Fourteen sensory descriptors were developed to evaluate the sensory characteristics of PMSC. The sensory characteristics of PMSC were sweetness, saltiness, springiness, hardness, chewiness, meat flavor, odor, loose particle and so on. Six different PMSC showed no significant difference in the attributes of loose particle. But PMSC-GF 5% and PMSC-GF 10% showed significant difference in the attributes of hardness. PMSC-GF 25% and PMSC-GF 30% showed no significant difference in the attributes of hardness. PMSC-GF 30% was the highest springiness score and PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of springiness. Overall consumer acceptance was surveyed. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of color. PMSC-GF 25% and PMSC-GF 30% was the highest in the attributes of springiness and high moistureness, taste acceptance and overall acceptance. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in overall consumer preference but PMSC-GF 25% and PMSCGF 30% showed significant difference. Consequently it is indicated that texture of cooked PMSC-GF 25% and PMSC-GF 30% is very important sensory characteristics.

본 시험은 TMR 사료의 물리적유효섬유소(peNDF) 함량 의 차이가 한우 비육거세우의 생산성과 도체특성에 미치는 영향을 검토하여 TMR 사료내 적정 조사료가치 평가를 위 해 실시하였다. 공시가축은 26개월령의 한우 거세우 12마 리이고, 물리적유효 NDF (peNDF) 함량이 높은 처리구 (High군)과 낮은 처리구(Low군)의 2개 군을 이용하여 출하 시까지 사양실험을 실시하였다. 실험에 사용한 비육후기용 TMR 사료는 물리성 처리를 위해 배합시간을 3분(High)과, 25분(Low)으로 처리하였다. 실험동물은 출하한 후 축산물 품질평가원에서 도체평가를 하였다. 실험기간 중 체중증가 (P<0.05) 및 일당증체량은 High 구에서 높았으며, 유의성은 인정되지 않았으나 도체중 역시 High 구가 414.60±34.28 kg으로 Low 구의 377.80±11.97 kg 보다 높게 나타났다. 육 질등급은 High 구가 평균 1+ 등급이었던 것에 비해 Low 구는 평균 1++ 등급으로 오히려 육질 등급은 Low 구에서 높은 것으로 나타났다. High 구는 채식량과 체내 이용성에 영향을 미쳐 체중 증가와 일당 증체량 및 도체중의 증가를 가져와 생산성은 증가되었으나 등지방두께의 증가 및 육질 등급에서는 다소 저하를 가져오는 것으로 분석되었다. 따 라서 한우 거세 비육우에 있어서도 사료 내의 물리적 유효 섬유 함량은 가축생산성과 도체특성에 영향을 미치고 있기 때문에 그에 대한 적정 함량의 규명이 필요할 것으로 판단 된다.

본 시험은 TMR 사료의 물리적유효섬유소(peNDF) 함량의 차이가 한우 비육거세우의 생산성과 도체특성에 미치는 영향을 검토하여 TMR 사료내 적정 조사료가치 평가를 위해 실시하였다. 공시가축은 26개월령의 한우 거세우 12마리이고, 물리적유효 NDF (peNDF) 함량이 높은 처리구(High군)과 낮은 처리구(Low군)의 2개 군을 이용하여 출하시까지 사양실험을 실시하였다. 실험에 사용한 비육후기용 TMR 사료는 물리성 처리를 위해 배합시간을 3분(High)과, 25분(Low)으로 처리하였다. 실험동물은 출하한 후 축산물 품질평가원에서 도체평가를 하였다. 실험기간 중 체중증가(P<0.05) 및 일당증체량은 High 구에서 높았으며, 유의성은 인정되지 않았으나 도체중 역시 High 구가 414.60±34.28kg으로 Low 구의 377.80±11.97kg 보다 높게 나타났다. 육질등급은 High 구가 평균 1+ 등급이었던 것에 비해 Low구는 평균 1++ 등급으로 오히려 육질 등급은 Low 구에서 높은 것으로 나타났다. High 구는 채식량과 체내 이용성에 영향을 미쳐 체중 증가와 일당 증체량 및 도체중의 증가를 가져와 생산성은 증가되었으나 등지방두께의 증가 및 육질 등급에서는 다소 저하를 가져오는 것으로 분석되었다. 따라서 한우 거세 비육우에 있어서도 사료 내의 물리적 유효 섬유 함량은 가축생산성과 도체특성에 영향을 미치고 있기 때문에 그에 대한 적정 함량의 규명이 필요할 것으로 판단된다.

이 연구에서는 녹차-목재섬유 복합보드에 강도성능과 기능성을 보강한 건축내장재를 개발하기 위하여 목재섬유에 녹차와 3종류의 숯을 혼합한 녹차-숯-목재섬유 복합보드를 제작하였고, 구성원료의 종류 및 그 배합비율이 복합보드의 동적탄성률에 미치는 영향을 조사하였다. 또한, 동적탄성률을 이용하여 비파괴적으로 정적 휨강도성능을 예측하였다. 녹차-숯-목재섬유 복합보드의 동적탄성률은 백탄함유 복합보드에서 전체적으로 약간 우수하였으나, 숯의 종류에 따른 차이는 크지 않았다. 녹차와 숯의 배합비율이 증가할수록 복합보드의 동적탄성률의 감소하였다. E1급 요소수지를 사용한 복합보드가 E0급 요소수지를 사용한 그것보다 높은 동적탄성률을 나타내었으나, 양수지간의 차이는 녹차-목재섬유 복합보드에 비해 현저히 적었고, 녹차-목재섬유 복합보드보다 현저한 동적탄성률의 향상을 나타내는 것이 확인되었다. 복합보드의 동적탄성률과 정적 휨 강도성능사이에 대부분 1%의 신뢰수준의 상관관계가 확인되어, 동적탄성률로부터 정적 휨 강도성능이 예측이 가능하였다.

Unidirectional polymer composites were prepared using high-strength carbon fibers as reinforcement and phenolic resin as matrix precursor with keeping fiber volume fraction at 30, 40, 50 and 60% respectively. These composites were carbonized at 1000℃ and graphitised at 2600℃ in the inert atmosphere. The carbonized and graphitised composites were characterized for mechanical properties as well as microstructure. Microscopic studies were carried out of the polished surface of carbonized and graphitised composites after etching by chromic acid, to understand the effect of fiber volume fraction on oxidation at fiber-matrix interface. It is found that the flexural strength in polymer composites increases with fiber volume fraction and so does for the carbonised composites. However, the trend was found to be reversed in graphitised composites. In all the carbonized composites anisotropic region has been observed at fiber-matrix interface which transforms into columnar type microstructure upon graphitisation. The extension of strong and weak columnar type microstructure is function of fiber volume fraction. SEM microscopy of the etched surface of the sample reveal that composites containing 40% fiber volume has minimum oxidation at the interface, revealing a strong interfacial bonding.

Recently, fiber-reinforced concrete has been commonly applied to floor slabs. Therefore, this study introduces a program that can determine an optimum content of fibers incorporated in concrete accounting for the flexural and punching shear capacities, as well as serviceability conditions in the design of fiber-reinforced concrete floor slabs.