본 연구는 게임 관련 전문가 23명에게 델파이 기법을 사용해 기존의 게임 가치평가에 추가적 요소들을 추출해 보고자 한다. 기존에 제시된 게임 컨텐츠의 평가 모델을 이용하여 개발 모델의 특성을 전반적으로 검토 한 결과, 컨텐츠를 선정 할 때 가치 평가 요소가 선정되었음을 알 수 있었으며 델파이 분석은 2차에 걸쳐서 이루어졌으며, 1차는 전문가 FGI, 2차는 델파이 설문으로 진행되었다. 결과, 기술 이전 및 보급, 상용화 촉진을 위한 세부 내용 등 관련 항목등에서 보다 세밀한 요소들이 제시되었다. 포커스 그룹 인터뷰를 통해 추가 요인을 추출하고 게임 업계의 컨텐츠 성공에 대한 시장 분석을 통해 시장 규모, 성장 잠재력, 규제 및 시장 매력과 위험을 예측 했으며 이를 통해 관련 업계는 성공 목표에 대한 시장 분석을 통해 시장 규모, 성장 잠재력, 규제, 시장 호소력 및 위험성을 이해할 수 있을 것으로 기대한다. 이 연구는 제안 된 평가 요소가 게임 및 문화 콘텐츠 산업 전 체에 적용될 수 있음을 시사하며 또한 콘텐츠의 시장 가치 평가, 목적 및 목표 설정, 진입 방법 선택, 전략 요소 등 시장 요인을 구성하는 것에 도움이 될 것이다.

Purpose: The purpose of this research was to explore same-age-tutoring experiences for fundamental nursing practice in peer learners. Method: Content analysis was performed on the collected data. Participants were 14 nursing students. Data were collected from September 19, 2018 to November 2, 2018. Results: Three theme clusters were extracted as follows: 1) autonomous learning environment 2) meeting learning needs 3) motivation to learn. Conclusion: The results can contribute to understanding peer learners’ same-age-tutoring education experiences. Further, they can provide foundational data for establishing same-age tutoring education strategies to improve nursing skills and knowledge, helping nursing students adapt to clinical practice.

This study analyzed and discussed the competition relation between various media platforms, particularly fashion magazine, the Internet portal, and social networking (SNS) that provide fashion contents. The following results were obtained through this study. First, the Internet portal ranks the highest in all factors, followed by SNS, and fashion magazine as the lowest. Second, the Internet portal was competing with fashion magazine and SNS because there is an overlap between the two platforms. By contrast, SNS has a relatively low degree of overlap with fashion magazines, and they are complementary to each other. Third, the Internet portal has a strong advantage over fashion magazine and SNS in all factors. On the basis of the results of this study, we can summarize remarkable points in strategy formulation as follows. First, the Internet portal, which is popularized by “usage accessibility,” is expected to continue to dominate the competition over other media platforms while providing greater gratification to users of fashion contents. Second, the competitiveness of fashion magazines, which has been shrinking dramatically, lies in the diversity and quality of fashion contents. Innovating ways to develop creative fashion content and improve the quality through more in-depth analysis of the reader is essential. Third, SNS is slightly behind the Internet portal as a whole; however, it is one of the emerging platforms in the fashion content market because of its competitive advantage in terms of gratification opportunities.

본 연구는 수경재배 방식으로 재배 된 배초향(Agastache rugosa)의 생장과 항산화 물질 축적에 대하여 단색 또는 복합 LEDs의 광질이 미치는 영향을 살펴보고자 수행하였다. 본엽 4매인 배초향 묘를 수경재배 시스템에 정식하였으며, 백색(W10), 적색(R10), 혼합LEDs (W2B1G1, R3B1, R2B1G1, W2B1G1: 각 LED의 PPFD 비율) 및 형광등(FL: 대조구)을 이용하여 180±5μmol·m-2·s-1의 광합성광량자속밀도(PPFD)의 조건과, 16/8h 광주기, 22±1℃/18±1℃ (주/야간) 온도, 60±10%의 상대 습도로 관리된 재배실에서 4주동안 배초향을 재배하였다. W2B1G1 광조건에서 자란 배초향의 생체중과 건물중은 모든 처리중에서 가장 큰 값을 나타내었다. R10 조건에서 재배 된 배초향은 초장이 가장 길었지만 SPAD는 모든 처리와 비교해서 가장 낮은 값을 보였다. 배초향의 건물중당 rosmarinic acid 농도는 W2B1G1 처리구에서 유의하게 높았다. 건물당 tilianin 함량은 다른 처리구들과 비교할 때, R3B1에서 유의적으로 가장 높았다. 그러나 전체 식물체에 함유 된 rosmarinic acid와 tilianin 함량은 W2B1G1 조건에서 가장 높았다. 식물공장에서 배초향을 재배하기 위해, W2B1G1으로 구성된 혼합 LED 광 조건이 배초향의 생장과 항산화 물질축적에 가장 유리한 것으로 나타났다. 본 연구는 식물 전체에 함유 된 항산화 물질의 총량이 상업적 용도로 중요하다는 것과, 광질의 최적 선택을 통해서 기능성물질의 증대가 가능하다는 것을 보여주었다.

Introduction Despite the rise of digital media, TV remains the number one place children spend their media time (Moses, 2014). Past research has shown that less healthy food and beverages such as those containing high fat, sugar, and salt (HFSS) are prominent in TV commercials (e.g., Carter, Patterson, Donovan, Ewing, & Roberts, 2011). In these commercials, various persuasive techniques (e.g., taste/smell, convenience), which promote the purchase of the products, have been used (Hebden, King, & Kelly, 2011). Extensive studies have found that exposure to advertising for HFSS products, including confectionery, soft drinks, crisps or savory snacks, fast food, pre-sugared breakfast cereals, is associated with children‟s cognition, food consumption, and obesity (e.g., Harris, Bargh, & Brownell, 2009; Macklin, 1994; see also Moore, Wilkie, & Desrochers, 2017). Since younger children, especially those in the “perceptual stage” of development, may not understand the persuasive or selling intent of commercials (e.g., John, 1999), they may be vulnerable to this advertising. As a result, several countries such as UK and Ireland (Hawkes, Lobstein, & For the Polmark Consortium, 2011) have introduced restrictions or regulations for broadcasting food and beverage commercials for children. The commercials of HFSS food and beverage have sometimes introduced these products with healthier images and words / phrases like health and nutrition claims. Health claims refer to any representation that states, suggests, or implies that a relationship exists between a food (/beverage) or a constituent of that food (/beverage) and health. Nutrition claims mean any representation which states, suggests or implies that a food (/beverage) has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals (Food and Agriculture Organization of the United States & World Health Organization, 2013). Using health messages for HFSS food presents the risk of a biased image of the products (i.e., they are „healthy‟), which may result in unhealthy life styles and conditions. In recent years, there has been regulatory pressure on food advertisers to market their products responsibly (e.g., WHO regulations; Kraak et al., 2016). At the same time, the Children‟s Food and Beverage Advertising Initiative (CFBAI) emerged, in which several leading companies pledged to market their products to children responsibly (see editorial by Boyland & Harris, 2017). Therefore, we were interested in seeing if food and beverage advertising had changed in 2017. Specifically, the purpose of this study was to examine the relative frequency of food and beverage commercials targeting children with a focus on healthy aspects of the products, their health and nutrition claims, as well as other persuasive techniques. Method A total of twenty hours of programming targeting children was recorded on Nickelodeon and Cartoon Networks in the United States during the hours of 5 p.m. to 10 p.m. on two weekdays in September 2017. The advertisements were coded for product type (“food”, “beverage”, fast-food restaurant (“Restaurant: Quick-service/fast food restaurant”), and sit-down restaurant (“Restaurant: Sit-down restaurant”), food type (e.g., “confectionary”, “savory snacks”, “pre-prepared convenience foods”, “bread”, “fruits”, and “vegetables”) (Food and Agriculture Organization of the United Nations & World Health Organization, 2016; Suzuki, 2018), and persuasive techniques (e.g., “health claims”, “nutrition claims”, “taste/smell/flavor”, “convenience”, “scientific information”, “celebrities/a well-known person”, and “eating /drinking behavior”) (e.g., Hebden et. al., 2011; Jenkin, Madhvani, Signal & Bowers, 2014; Kraak & Story, 2015; Warren, Wicks, Wicks, Fosu, & Chung, 2008). Food type can be classified into two categories; Less healthy (“confectionary”, “savory snacks”, “sweet bakery wares”, “other sweets/desserts”, “Sugared breakfast cereals”, “pre-prepared convenience foods”) or healthier categories related to other food categories (Ofcom, 2004; Nutrition Australia, 2013; Suzuki, 2018). Seven coders independently evaluated the advertisements, with two coders assigned to every programming block. They were trained for about three weeks to read the coding manual, practice coding and discuss the coding scheme, and revise their coding after receiving feedback of the trial coding. To check coding reliability, two independent coders evaluated the same programs. 94.3% agreement was achieved for product type. Results and discussion A total of 856 commercials appeared. Food and beverage advertisements represented 29.0% (N=248). On average, children were exposed to 12.4 food and beverage advertisements per hour. Of all the food, beverage and restaurant advertisements, “food” and fast-food commercials were frequently broadcasted; 40.7% (N=101) were for “food” commercials, and fast-food restaurant commercials accounted for 43.5% (N=108). 12.1% (N=30) “beverage” commercials and 3.6% (N=9) sit-down restaurant commercials were included. Food, beverage and restaurant commercials were more likely to appear on Nickelodeon (36.2%, N=129) than on the Cartoon network (28.4%, N=419) (χ2=5.43, df=1, p<.05). As for the appearances of product type, “food” advertisements frequently appeared on Nickelodeon (54.6%, N=65), whereas the programs of Cartoon network included a lot of fast food commercials (61.2%, N=79). In examining the appearances of “beverage”, “food”, “fast food”, and “others (except food, beverage, and restaurant)” between the channels, the results showed that the programs of Cartoon network were more likely to broadcast “fast food” commercials than those of Nickelodeon, whereas the programs of Nickelodeon were more likely to broadcast “food” commercials (χ2=38.23, df=3, p<.01)1. The majority of food types were “confectionary” (25.7%, N=26), “savory snacks” (16.8%, N=17), “breakfast cereals” (14.9%, N=15), and “pre-prepared convenience foods” (13.9%, N=14). In classifying various kinds of foods into two big categories related to health (healthier or less healthy) as above-mentioned, less healthy food accounted for 88.1% (N=89). No commercials were categorized into three of the healthier categories (bread, fruits, and vegetables). As persuasive techniques for consumers, “health claims”, and “nutrition claims” were low (8.9%). For example, grape juice produced by Welch‟s used the appeal “sugar free”. In the commercials with nutrition claims, there was no significant difference in the appearance between the “beverage” and “food” commercials (χ2=1.70, df=1, n.s.). The other persuasive techniques like “convenience” (75.8%, N=188), “taste/smell/flavor” (51.2%, N=127), and “eating/drinking behavior” (49.2%, N=122) were frequently used. In contrast, the rates of some techniques (e.g., “celebrities/a well-known person”, “scientific information”) were very low. As for the persuasive technique of “celebrities/a well-known person”, the category of product type was classified in only the “beverage” category. Thus, this study indicated that there were not many less-healthy food commercials that appealed to health and nutrition aspects of the products by using health and nutrition claims, or scientific information. In previous studies, the rate of health and nutrition claims varied between less than 10% to more than 30% (Jenkin et al., 2014). This may be due to the differences in the definitions of health and nutrition claims. Our study referred to the international standard definitions. Therefore, the findings regarding the rate of health and nutrition claims in this study can contribute to overall knowledge about the current spread of health and nutrition claims in “less healthy” food commercials of children‟s television programs. It may also be the case that food companies are acting more responsibly by limiting their persuasion techniques to those that relate to taste or convenience and not by misrepresenting the products as healthy. However, overall, the proportion of less healthy food commercials was high, and various persuasive techniques were used. At the same time, there were no commercials for fruits or vegetables presented during this time frame despite governmental regulations for eating these healthier foods. These findings suggest that more attention should be paid to the ways that certain foods are promoted (or are not promoted) among parents and policy-makers. As the sample used in this study was recorded only on weekdays and through the two kids' channels. It would be expected that the future study develop the analysis for the recorded commercials on weekends and on the other local channels. The sample used in this study was analyzed only on weekdays and through two children‟s channels. Future research might examine food and beverage advertising across different time frames and channels.

This study explores sustainability education in textile and apparel (T&A) programs in U.S. higher education institutions. Specifically, the researchers study whether more courses with sustainability focus are offered in higher-ranked institutions and explore whether sustainability is taught more in specific T&A related subject fields. Content analysis was conducted for 3,200 courses found in online course catalogs or the course information sites of 69 institutions. Institutions were selected from the 2015 rankings of the top 50 fashion design and top 50 fashion merchandising schools in the US on www.fashion-schools.org. All cases were coded by two coders with a Cohen’s Kappa score of 97.5%, indicating good interrater reliability. Coded data were analyzed through descriptive statistics, correlation analysis, and t-tests. The findings show that sustainability is being integrated into the curricula and across courses of T&A programs in the U.S. Over half of the institution surveyed offered at least one sustainability embedded course. Higher ranked institutions provided more sustainability- related courses than power-ranked institutions. A natural match between the subject field and specific sustainability theme was observed (e.g., cultural diversity in history/culture and social psychology/education; recycle/reuse in textile science; sustainability in fashion design; social responsibility and ethics in industry/consumer). The need to introduce sustainability in courses holistically is discussed, whereby sustainability within the industry supply chain is examined in a connected way.

쑥은 세포 손상과 위염 회복에 효능이 있는 유파틸 린을 가지고 있는 약용작물이다. 본 연구의 목적은 강 화쑥의 온실에서의 주년 생육 특성을 분석하고, 환경 스트레스를 처리하여 유파틸린의 함량을 증대시키는 것이다. 유리 온실에서 강화쑥을 육묘 6주, 정식 후 8 주간 재배하여 생육 특성과 유파틸린 함량을 비교하였 다. 광합성은 상대적으로 고광도인 1,200μmol·m-2·s-1에 서도 포화되지 않았다. 생육속도는 정식 후 2주후에 최고에 도달하였고 정식 후 8주부터 감소하기 시작하 였다. 강화쑥은 다년생 숙근초로 계절 변화에 민감하게 반응하여 봄 여름의 영양 생장기에는 높은 생육과 성 분 함량을 나타내었으나, 가을과 겨울에는 개화 및 월 동으로 인하여 생육 및 유파틸린 성분 함량이 크게 감 소하였다. 따라서 강화쑥의 주년 재배를 위하여는 이를 억제하기 위한 야파 처리의 적용이 필수적인 것으로 판단되었다. 2종류의 스트레스와 1종류의 eliciter를 처 리하였다. 건조 스트레스는 수확 전 5, 6, 7, 8 일간 관수을 중단하였고, 염류 스트레스는 수확 3일전 양액 에 염화나트륨 추가하여 2, 4, 6, 8dS·m-1 농도로 하였 고, 메틸자스모네이트는 수확 3일전 12.5, 25, 50, 100μM 농도로 엽면 시비하였다. 건조 스트레스 처리 구 중 7일 및 8일간 관수를 중단한 경우와 메틸자스모 네이트를 25μM 엽면 시비한 경우 유파틸린 함량이 증 가하였다. 염류 스트레스 처리구에서는 유파틸린 함량 증대가 발견되지 않았다. 본 연구 결과는 환경 처리를 통해 유용 성분의 증대가 가능하고 의약 원료로써 강 화쑥의 생산성과 품질을 크게 향상시킬 수 있음을 증 명하였다.

Teeth and bones are highly mineralized tissues containing inorganic minerals such as calcium phosphate, and a growing number of evidences show that their mineral content is associated with many diseases. Although the quantification of mineral contents by micro-computed tomography(micro- CT) has been used in diagnosis and evaluation for treating bone diseases, its application for teeth diseases has not been well established. In this study, we attempted to estimate a usefulness of a high-resolution micro-CT in analysis of human teeth. The teeth were scanned by using the Skyscan 1172 micro-CT. In order to measure tooth mineral content, beam hardening effect of the machine was corrected with a radiopaque iodinecontaining substance, iodoacetamide. Under the maximum resolution of 6.6 μm, X-ray densities in teeth and hydroxyapatite standards were obtained with Hounsfield unit (HU), and they were then converted to an absolute mineral concentration by a CT Analyzer software. In enamel layer of cusp area, the mean mineral concentration was about 2.14 mg/mm3 and there was a constant mineral concentration gradient from the enamel surface to the dentinoenamel junction. In the dentin of middle 1/3 of tooth, the mean mineral concentration was approximately 1.27 mg/mm3 and there was a constant mineral concentration gradient from the outer of root to the pulp side, ranging from 1.3 to 1.06 mg/mm3. In decay region of dentin, the mineral content was gradually decreased from the intact inner side to the decayed surface. These results suggest that high-resolution micro-CT can be as a useful tool for non-invasive measurement of mineral concentration in teeth.

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component Y1, all the variables X1…X10 mean that the quality of the food had positive values greater than zero. The second Primary Component Y2 has a large positive value while X4, X5, X6, X7, X9 have negative values. Y2 is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

Purpose: The purpose of this study was understanding of Qualitative Content Analysis (QCA), according to theoretical foundation. Methods: QCA explained concepts and procedures systematically, through literature review and researcher’s analytical thinking. Results: QCA was one of the various qualitative research techniques, in which meanings can be derived from the text and various material such as video, articles, and books etc. QCA classified three approaches, including: conventional, directed, and summative content analysis. Despite there being no systematic rule of analysis of QCA, the process of the QCA was suggested as: preparation, organizing, and reporting phase. It is of great significance that unit of analysis was selected during preparation phase. Both, coding and categorization were generated during the organizing phase. Analyzing the process and results were described with either conceptual map or model during the Reporting Phase. Results showed that the differences of the application between QCA and thematic analysis, along with grounded theory. The trustworthiness was affirmed for the validity of the results. Conclusion: Researchers who want to apply the QCA require understanding of its method, sufficiently. It is emphasized that QCA should exhibit the researcher’s interpretation from the data in some degree, in order to not defect the essentiality of qualitative research.

In this study, we investigated the amino acids content of shiitake mushrooms grown in eight different media and under three different temperature conditions. The sawdust media were supplemented with 4 kinds of nutrients - rice bran, barley, bean curd refuse, and red ginseng refuse in an 8:2 ratio with or without 0.5% calcium chloride, and the fruiting temperature was set to low (13–15oC), medium (18–20oC), or high temperatures (24–26oC). Seventeen amino acids were detected, and the content varied depending on the compositions of the media. The highest total amino acid content (209.7 mg/g) was measured in mushrooms from the media with red ginseng refuse, and the glutamic acid content was the highest (51.3 mg/g) in mushrooms from the media with barley. In terms of fruiting temperature, the amino acid content was the highest (38.2%) at medium temperature followed by the content at low (32.5%) and high temperature (29.3%). The amino acid composition of shiitake mushrooms was similar between the medium and low temperature conditions.

본 연구에서는 국내산 고려엉겅퀴를 건강기능식품 소재로 활용시 기초자료 제공하고자 주요 산지별 pectolinarin함량, 총 플라보노이드 함량, DPPH라디칼 소거능 및 ORAC 지수 등을 분석하였다. 산지별 고려엉겅퀴의 pectolinarin함량은 3.95 ± 0.05 ~ 7.29 ± 0.07 mg/g로 강원도 D농장(GW-D)에서 가장 높은 함량을 보였다. 총 플라보노이드 함량은 산지별로 40.42 ± 0.91 ~ 76.70 ± 2.24 mg PNE/g 수준으로 전라남도 A농장(JN-A) 추출물에서 가장 높은 함량을 나타내었고 강원도 A농장(GW-A) 추출물에서(40.42 ± 0.91 mg PNE/g)로 가장 낮은 함량을 보였다. DPPH 라디칼 소거능의 경우, 산지별로 31.25% ~ 81.93%의 활성을 보였고, ORAC 지수는 산지별로 179.62~514.49 μM TE/g로 강원도 D농장(GW-D)과 강원도 E농장(GW-E)에서 각각 514.49, 501.73 μM TE/g 으로 가장 높은 ORAC 수치를 나타내었다. 결론적으로 고려엉겅퀴 추출물은 pectolinarin과 유용성분을 함유하고 DPPH 라디칼 소거능 및 ORAC 활성 등의 항산화활성을 갖는 것으로 나타났다.

The aim of this study was to investigate the method validation for the determination of loganin content in Cornus officinalis (CO). This medicinal plant reportedly mainly included loganin. The specificity, linearity, precision, accuracy, limit of detection (LOD), and quantification (LOQ) were measured by HPLC/DAD. Our results showed that high linearity in the coefficient of calibration correlation (R2) for loganin standard was 1. LOD and LOQ for loganin were 0.007 and 0.026 mg/mL, respectively. The recovery rate of loganin was revealed to be in the high range of 95.14-105.45%. The relative standard deviation of intra- and inter-day precision of loganin in CO was 1.8% and 2.3%, respectively. The loganin content of CO from Gurye, Uiseng, Ichoen, and China were 7.81, 3.41, 7.42, and 6.52 mg/g, respectively. In conclusion, these methods were validated for the detection of loganin in CO.

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.

절화용으로 재배중인 스프레이 국화의 탄수화물 함량 과 각 품종 별 함량에 대한 변이계수, 유전력 및 유전 자 전이율 등의 통계학적 분석을 실시하였던 바 그 결 과를 요약하면 다음과 같다. 화서 조직, 줄기조직, 화서 에 부착된 엽조직, 줄기에 부착된 엽조직의 당 함량을 분 석한 결과, 줄기조직 및 화서 부분의 줄기는 sucrose, fructose 및 glucose 등 3종류의 당이 모두 검출되었으며 대부분의 품종에서 fructose 함량이 가장 높았다. 반면 줄 기와 화서에 부착된 잎 조직에서는 sucrose는 전혀 검출 할 수 없었으며, fructose 및 glucose 등 2종류의 당만이 검출되었고 대부분의 품종에서 fructose 함량이 높았다. 아 울러 이들 조직 내의 유리당의 함량은 품종 간 상당한 차이를 나타내고 있어 통계학적 유의차가 인정되었다. 변 이계수, 표현형 변이계수, 유전 변이계수, 유전력 및 유 전자 전이율은 유리당의 종류에 관계없이 매우 높은 경 향을 나타내었으며 오차 또는 환경 변이계수와 유전자 전 이는 대단히 낮은 편이었다. 화서와 줄기 조직 내 전분 함량은 품종 간 통계학적 유의차는 인정되었으며 표현형 변이계수, 유전 변이계수, 오차 또는 환경 변이계수를 포 함한 변이계수는 중정도 수준의 변이율을 나타내었으나, 화서를 포함한 줄기 조직은 변이율이 낮고 화서 내 엽 조직은 높은 편이었다. 유전력은 중정도에서 다소 높은 수준까지 차이를 나타내었는데 화서 내 엽 조직이 낮은 편이었고 화서와 줄기 내 잎의 조직이 높은 편이었다. 유 전자 전이는 대단히 낮았고 유전자 전이율 또한 전반적 으로 낮은 편이었다.

본 연구는 혁신적 기업에서 감성에 대한 인식 및 활용에 대해 기업의 연차보고서의 내용분석을 통해 밝히고자 하였다. 연차보고서는 현재 기업이 제공하는 상품(제품 및 서비스)에 대한 설명과 기업의 성과 및 방향에 대해 기술하였 기 때문에 기업의 감성에 대한 관심 및 활용을 파악하기 위한 내용분석에 적합한 데이터이다. 감성에 대해서는 그 용어가 국내외에서 혼재되어 사용되고 있어, 연관 단어인 ‘감각’, ‘감성’, ‘정서’와 해당 영단어인 ‘sensibility’와 ‘sense’, ‘emotion’, ‘feeling’, ‘affection’의 사전적 정의를 분석하여 서로의 관계를 분석하였고, 본 용어들을 모두 내용분석에 포함하였다. 혁신적 기업을 선정을 위해 경제 학술지 Fast company에서 발표하는 2009년과 2014년의 ‘The world’s 50 most innovative companies’의 리스트에 포함된 기업으로 추출하였다. 그 기업의 연차보고서를 바탕으로 상호 비교 하여 2009년과 2014년 사이의 감성의 인식 및 활용에 대한 기업의 변화를 추적하였다. 내용분석의 정량적인 결과에서는 혁신성과 감성의 관련성이 강하지 않다고 판단되나, 정성적인 결과에는 5년 사이에 ‘감각(sense)’과 ‘감정(feeling)’에 대한 관심이 증대되고 있음을 확인하였다. 결론적으로, 기업에서 전략적으로 추구하는 혁신성의 방향이 기술 선도 및 차별화에서 사용자 경험 만족으로 옮겨지고 있으며, 사용자의 감각 및 감정을 측정, 평가, 표현하고자 하는 기업의 수가 증대되고 있음을 밝혔다.

본 연구에서는 FT-IR 스펙트럼데이터의 다변량 통계분석 기법을 활용하여 인도수집 옥수수 계통 및 품종으로부터 단백질 함량이 높은 옥수수를 신속하게 선발할 수 있는 선발체계를 확립함과 동시에 lysine과 tryptophan의 함량분석을 목적으로 연구를 수행하였다. 총 48시료의 인도수집 옥수수 계통 및 품종과 국내산 품종을 이용하여 종자로부터 FT-IR 스펙트럼을 조사하였으며, 무작위로 선발된 24시 료를 대상으로 총 단백질 함량을 조사하였다. 대조구로 사용한 광평옥 모계(GPO1)의 경우 단백질 함량 이 9.34 ± 0.3mg/g dw인데 비하여 H4 계통의 경우 단백질 함량이 10.26 ± 0.5mg/g dw로 48개 옥 수수 시료 중에서 가장 높게 나타났다. 특히 옥수수 H4, H6, H11, 그리고 H12 계통의 경우 총 단백질 함량이 각각 10mg/g dw 이상으로 측정되어 광평옥 모계(9.34mg/g dw)와 부계(9.36mg/g dw) 및 이 들의 F1(9.14mg/g dw)보다 총 단백질 함량이 높은 계통으로 판명되었다. Cross-validation test에서 옥수수 종자 내 총 단백질 함량예측 PLS regression model의 regression coefficient(R2) 는 0.77로 비교적 정확하게 총 단백질 함량예측이 가능한 것으로 나타났다. 따라서 본 PLS regression model을 이용하여 단백질 함량이 높은 사일리지 옥수수 계통의 선발이 가능할 것으로 기대되며, 더 나아가 다양 한 옥수수 계통의 신속한 대사체 수준 평가가 가능할 것으로 예상된다.