• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.86-86
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• 2003

본 연구는 고추냉이(Wasabia japonica matsum)가 동치미의 발효 중 저장성에 미치는 영향을 알아보고 고추냉이의 최적사용량을 찾아내고자 하였다. 고구냉이는 무 무게에 대하여 0, 3, 5, 7, 9% 첨가하여 동치미를 담그어 1$0^{\circ}C$에서 50일간 발효시키면서 이화학적 특성을 알아보았다. pH의 경우 발효 초기에는 고추냉이 첨가한 처리구가 대조구에 비해 낮게 나타났다. 발효 10일 이후에는 대조구의 pH가 가장 낮게 나타났고 고추냉이 첨가량이 증가할수록 높은 pH를 나타내었다. (중략)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.127-136
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• 2020

Purpose: This study aimed to establish a basis for application time and cold therapy interval by checking the physiological changes after applying a cold-gel and ice pack, commonly applied to cold therapy, and after passive rewarming. Method: A total of 22 healthy adults used cold-gel packs and ice packs in a Randomized control group repeated measurement study, and passive rewarming was performed for 40 minutes after 30 minutes of cold therapy. After applying to the right axilla, StO₂, SpO₂, peripheral blood flow, skin and body temperature were measured 15 times every 5 minutes. Result: In the cold-gel pack group, StO₂ decreased from 69.43% to 61.06% after 30 minutes application, and in the ice pack group, StO₂ decreased from 67.66% to 64.80% (p <001). In the cold-gel pack group, skin temperature decreased from 33.57℃ to 29.15℃ after 30 minutes application, and in the ice pack group, skin temperature decreased from 32.64℃ to 28.90℃ (p <.001). Only skin temperature recovered completely after 40 minutes of rewarming. There were insignificant differences between the cold-gel pack and ice pack. Conclusion: When applying cold therapy to the axillary, at least 40 minutes for passive rewarming is necessary after 30 minutes of application.

• Korean Journal of Soil Science and Fertilizer
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• v.14 no.4
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• pp.201-209
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• 1982

In 1980, the abnormal low temperature was lasted during the late stage of rice growing season, thus low temperature injury occurred severely. The severity of the injury and nutrition absorption were investigated. The result obtained were summarized as follows: 1. It was considered that the severe low temperature injury of rice was caused by the low temperature and shorts of sunshine in the late growing season of rice, especially, the minimum air temperature which was lasted for a few days below critical reproductive growing temperature in the meiosis stage affected high the injury. 2. The low tmperature injury was lightened in the no nitrogen applied plot, and becoming severe with high nitrogen levels, but the balanced application of NPK lessened the low temperature injury. 3. The low temperature injury was more severe in Indica and Japonica hybrid than in Japonica cultivar, and the injury was shown as sterilizing, degraded spiklets, ill emerging of head and inhibition of nutrition absorption, etc. 4. Under the low temperature condition, $SiO_2$ content of rice plant was significantly reduced according to the increase of nitrogen levels. 5. Under the low temperature condition, the optimum application amount of nitrogen for Milyang 23, was 13, 6 kg/10a, this was approximately 10kg/10a smaller than average in usual year. The highly reduced rice yield was resulted from the cool injury, and the reducing rate of yield was larger in Indica and Japonica hybrid cultivar than in Japonica cultivar.

• 농업기술회보
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• v.48 no.3
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• pp.28-30
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• 2011

• 농업기술회보
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• v.49 no.4
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• pp.15-16
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• 2012

고추냉이는 식욕증진, 항산화 기능성, 항곰팡이성 등 건강을 위한 기능성 성분을 함유하고 있어 식용 또는 가공을 통한 활용 가능성이 무한한 작물이다. 그러나 재배적지가 제한적이며 재배기술 또한 계류식 물재배 및 밭 재배 방식에 국한되어 있다. 또한 자연환경에 민감한 고추냉이는 국내 생산량이 미흡하고 잎, 줄기 등과 같은 부산물의 이용은 극히 제한적이다. 따라서 '고추냉이 추출물의 농업적 이용 및 수경 재배 기술' 개발과제를 통하여 고추냉이 부산물의 활용 방법을 높이고 재배방식의 한계점 극복을 통한 재배면적 확장 기술을 개발하고자 하였다.

• 월간 기계설비
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• no.9 s.218
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• pp.59-61
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• 2008

대림산업이 '냉.난방 에너지 소비량 제로'에 도전한다. 대림산업은 대덕연구단지 내 건축환경연구센터에서 개최한 '친환경.저에너지 비전 선포식'에서 오는 2012년 까지 냉.난방 에너지 소비량을 최소화한 ECO-3 House(에코 3$\ell$ 하우스)'를 개발한다고 밝혔다. ECO-3$\ell$ House는 냉.난방 에너지 소비량에 갖아 큰 영향을 미치는 열, 빛, 소음, 공기질 등의 요인들을 제어하는 최고 수준의 친환경.저에너지 건축기술들을 집약시킨 에너지 자립형 주택기술의 결정체이다. 이 기술을 완벽하게 적용할 경우 냉.난방 에너지 소비량 제로를 뛰어 넘어 자체 생산한 전기를 한국전력에 되팔아 냉.난방 에너지 소비량을 마이너스 수준으로 만들 수 있다.

• Journal of the Korean Society of Clothing and Textiles
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• v.12 no.2 s.27
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• pp.189-199
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• 1988

착의행동을 일으키는 전단계의 감각으로서 국소의 냉감각과 체표 각 부위에 있어서의 냉점분포에 대하여 측정을 하였다. 피험자는, 냉점분포 측정에 한국인 여자 대학생 30명, 냉감각측정에는 한국인과 일본인 여자 대학생 8명을 대상으로 하였으며, 환경조건은 실온 $29^{\circ}C{\pm}1^{\circ}C$, 상대습도 $55{\pm}5\%$의 인공기후실로 하였다. 냉자격으로서는 $0^{\circ}C$의 냉각이 사용되었으며, 측정부위는 냉점분포 측정의 경우 체표 20부위, 냉감각 측정의 경우 체표 13부위로 하였고 측정결과는 다음과 같다. (1) 체표면의 냉점분포 밀도는 부위에 따라서 다르며, 체간부와 두부는 냉점분포 밀도가 높고 말단부에 갈수록 그 분포가 낮아졌다. 특히 가장 민감한 부위는 복부였다. 즉 체간부와 두부는 중핵온을 일정하게 보지하므로서 중핵부 체내온의 변화를 방어하기 위한 온도 수용 부위로서의 역할을 하고 있으며, 말초부는 냉점분포가 낮아서 기온에 따라 체표온(외각온)을 광범위하게 변화시키는 사지부의 온도정보입력의 역할을 담당하고 있다고 하겠다. (2) 각 부위에 있어서의 냉감각 순위는 일본인과 한국인 피험자간에 고도의 상관(r=0.93)이 보여져, 양 피험자군간에 차이는 볼 수 없었다. 3) 냉점분포 밀도가 높은 부위인 복부는 냉감각도 가장 민감하였으며, 냉점분포 밀도가 낮은 하퇴부는 냉감각 감수성도 낮게 나타났다. (4) 발바닥과 손바닥은 냉감각을 민감하게 느끼는 부위임에도 불구하고 냉점분포 밀도가 낮게 나타났으며, 이는 특수성이 있는 부위로서 주목되어지는 결과라고 하겠다.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.255-263
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• 2015

This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.171-174
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• 1992

Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37$^{\circ}C$. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.35 no.4
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• pp.323-328
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• 2007

A direct application of liquefied gas propellants to a typical small satellite cold gas propulsion system was analyzed. Performance of systems using liquefied gas propellant under consideration was compared to that of a nitrogen cold gas propulsion system. Liquefied gas propellant propulsion system's performance, required tank volume, and required propulsion system mass has been calculated at the same mass, volume, and total impulse condition of a typical nitrogen cold gas propulsion system. It was found that the liquefied gas propulsion system has advantages in performance, volume, and mass, compared to a typical nitrogen cold gas system, and can be directly applied to a cold gas propulsion system.