본 연구는 한복과 한푸의 역사적 의미, 저고리의 여밈 방향, 주름 치마, 허리띠, 모자와 관련된 전통을 조사하여 차이점을 분석하였다. 고대 의복에 대한 문헌 검토를 수행하고 발굴 데이터를 통합하며 역사적 의복, 관련 기록, 선 행 연구 논문 및 의복 역사에 대한 서적에 대한 데이터를 수집하고, 박물관 유물에 대한 조사를 수행하였다. 첫째, 한복은 삼국시대까지 좌임을 유지했으며, 이는 말을 타는 사람들에게 유리한 특징이었다. 또한 이 시기 발견되는 청동 단추는 한복의 특징이다. 둘째, 삼국 시대에 남성들 사이에서 흰 띠를 착용하는 단군의 속신제(俗信制) 전통은 그 후 세대에 걸쳐 지속되었다. 역사적 기록에 따르면 고구려 사절과 일본의 아스카, 나라 시대의 사람들도 흰색 벨트를 착용했다. 셋째, 한복의 주름치마는 넓고 볼륨감 있는 실루엣을 특징으로 한다. 반면, 한나라와 송나라 시대의 귀족 가문이 입었던 의복은 날씬하고 볼륨감이 부족했다. 넷째, 한복은 피발좌임(被髮左衽)과 다양한 모자가 특징인 데 단군의 편발개수(編髮蓋首)의 전통 때문으로 보인다. 한복은 고대 단군으로부터 계승ㆍ발전된 한국 문화의 정수 (精髓)이다.

Habenaria radiata, commonly known as the Egret Flower, is a critically endangered terrestrial orchid facing rapid population decline due to overharvesting in Korea. Asymbiotic seed propagation offers a promising conservation method for this rare species. This study investigates the effects of different nutrient media on the germination and plantlet development of immature seeds of H. radiata, with the goal of establishing optimal propagation conditions. Among four media types, with the highest germination rate (75.6%) observed on OBTSG medium, followed by 1/2 MS, OMM, and OSGM. Protocorm development varied across media, with OBTSG and OMM supporting the most robust growth. A two-step culture method involving OBTSG for germination followed by OMM for plantlet development proved most effective, achieving an 84.4% survival rate. These findings highlight the importance of media composition and transitioning for successful propagation. The results provide a practical protocol for in vitro propagation, contributing to both in situ and ex situ conservation efforts aimed at preserving H. radiata and other endangered terrestrial orchids.

This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the "Baromi 2 (B2)" soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were observed substitution levels up to 20%. Increasing B2 levels also reduced the crust’s Browning Index (BI), whereas products with appropriate B2 substitution exhibited reduced staling rates. These findings suggest that B2 has the potential to be used as a wheat flour substitute at levels up to 20% in baked goods. This study also reaffirms B2’s suitability as an alternative to wheat flour, suggesting that incorporating various baking enzymes and gluten substitutes will improve the quality of rice-based bread products in future applications.

In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

Clover cyst nematode (Heterodera trifolii, CCN) is one of the important plantparasitic nematodes in the Republic of Korea, causing serious damage to Kimchi-cabbage in Gangwon province since 2017. Soil fumigants are the preferred choice for managing CCN. However, cabbage fields in Gangwon province have a slope, making it challenging to apply soil fumigants and use plastic mulch. Consequently, alternative materials should be developed for managing CCN. Nematicidal cover crops and resistant cultivars are among the alternatives. We conducted resistance screening of 82 white mustard (Sinapis alba) resources from a genebank at RDA against CCN for use as nematicidal cover crops or breeding materials. In the first assay (1st, 2nd, and 3rd pot experiments), 15 white mustard resources were selected, while others were susceptible to CCN. To confirm the reproducibility of resistance to CCN for 13 selected resources, the second assay was performed. As a result, five white mustard resource (IT297309, IT297312, IT302951, IT302953, IT302954) demonstrated resistance to CCN. These findings indicate the potential use of these five white mustard resources as nematicidal cover crops or for breeding cultivars of Kimchi-cabbage in Republic of Korea.

본 연구는 유색과 백색품종 토종오리의 성별에 따른 생산능력과 도체특성을 평가하고자 실시하였다. 1일령 토종오리 총 480수를 2개 품종(유색과 백색)×2개 성별(암컷과 수컷)로 총 4처리구의 4반복으로 반복 당 30수씩 평사에 나누어 8주간 사양실험을 진행하였다. 본 연구결과, 전체 사양실험기 간에서 토종오리의 체중, 증체량 및 사료섭취량은 품종(유색과 백색) 간 차이는 없었으나 수컷이 암컷보다 유의적으로 높았다(p<0.05). 이와 유사하게, 사료요구율은 유색품종과 백색품종의 차이가 없었으나 수컷이 암컷에 비해 유의적으로 개선됨을 확인하였다(p<0.05). 토종오리의 머리, 가슴육, 다리육 및 간의 무게는 처리구간 통계적 차이를 나타내지 않았다. 도체중량은 처리구간 차이가 없었으나, 도체율은 백색품종이 유색품종과 비교해 현저히 높았다(p<0.05). 또한 복강지방 무게는 수컷이 암컷에 비해 높았으며(p<0.05) 백색품종이 유색품종보다 높았다(p<0.05). 폐사율은 토종오리 의 품종과 성별에 따른 유의적 차이가 없었다. 본 연구결과는 토종오리의 육성기 단계에서 사육성적에 대한 기초자료로 이용될 것으로 사료된다.

Carbon quantum dots (CQDs), the newest member of carbonaceous nanomaterials, have drawn many considerations since the past two decades. A vast number of researchers made their efforts to demystify optical behavior of these materials despite being demanding. Nevertheless, their emission origin is still a controversial issue and this area suffers from a lack of hypothesis to explain the radiative transitions of these materials. White emissive CQDs are more prized among the other ones since it has provided an affordable warm white light source for many applications. In this paper, white emissive CQDs samples were prepared through a one-step hydrothermal synthesis approach. By using the advantage of possessing cellulosic networks in the Aloe Vera gel an in-situ matrix was created to encase CQDs particles. During the formation of CQDs particles, they were entrapped and created RGB nanoemitters in the cellulosic units. The leakage of the emitted photons during the radiative transitions followed by inner-filter effect (IFE) and self-/re-absorption acted as white light emissive sources. To scrutinize the validity and possibility of the hypothesis given in this paper, a series of spectroscopic analyses, including transmission electron microscopy (TEM), surface-enhanced Raman scattering (SERS), Fourier Transform Infrared (FT-IR), ultraviolet–visible (UV–Vis), and photoluminescence (PL) were conducted.

Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.