• Journal of the Korean Geographical Society
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• v.31 no.3
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• pp.542-557
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• 1996

경제적인 풍요가 어느정도 이루어지면서 깨끗한 도시환경속에서 삶을 누리고자 하는 욕구도 증가되었다. 이를 반영하듯이 최근들어 환경에 대한 시민들의 관심이 어느때 보다 더욱 커져만 가고 있다. 이와 더불어 도시계획적 흐름도 물적계획에서 비물적계획인 인간중심 위주의 가치관으로 전환되고 있으며, 공원녹지체계의 정립, 도시경관관리방안, 자전거도로의 도입, 보행자도로의 계획과 설계, 대중교통의 활성화 등 많은 환경친화적 프로젝트들이 수행되어져 왔다. 본 연구에서도 기존의 주요 보행자공간으로 다루어져 온 보도공간에 대하여 조사연구하였으며, 도심의 외곽에 위치하고는 있지만 대구시의 남북을 관통하는 주요간선도로변에 접해 있고 보행량에 비해 보도가 지나치게 넓어 비효율적인 토지이용을 보이는 보도공간을 대상으로 하였다. 특히 도심의 외곽지 보도에 관한 연구는 통행량이 많은 도심지의 상업지나 주택지의 보도에 밀려 상대적으로 소홀히 다루어져 왔다. 이 가운데 대표성과 보편성을 가지는 곳으로 선정하여 연구를 수행한 결과 기존의 단순목적 보도공간을 4개의 공간 즉 보행자공간, 자전거도로공간, 차단 및 가로시설공간, 녹지 및 편익공간으로 재구성하였다. 이는 적은 비용과 노력으로 보행의 순기능인 쾌적성과 안전성을 보다 강화시켜나갈 수 있었다. 매연과 소음이 없고 도시민의 건강성를 확보한다는 이유로 여러 선진국에서는 수 년전부터 각광을 받고 있는 것이 보행교통과 자전거교통의 개념인 녹색교통이다. 이러한 녹색교통은 공해감소의 편익도 있지만 무엇보다 매력적인 도시환경의 창출과 인간중심적이라는 가치관에 그 의의가 있겠다.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.36-36
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• 2011

안개나무 목질부의 열수추출물을 사용하여 한지를 염색하였다. 안개나무 목질부의 추출물을 동결건조하여 만든 염료 분말을 사용하여 제조한 0.0002%(wt) 농도의 염액은 198 nm에서 0.39의 흡광도를 278 nm 에서 0.10의 흡광도를 가지는 자외가시광선 흡수 피크를 나타내었으며 무매염으로도 한지에 염색이 잘 되었다. 염색된 한지는 황색 계열의 색을 나타내었으며, 명반 매염을 하면 $a^*$ 값과 $b^*$ 값이 동시에 증가하여 주황색을 띠는 것을 알 수 있고, 초산동 매염을 하면 $a^*$ 값이 증가하지만 $b^*$ 값이 감소하여 적색을 좀 더 많이 띠게 되었다. 염화철 매염을 하면 $b^*$ 값만 크게 감소하여 녹색계열의 색을 나타내었다. 닥섬유에 염색시 온도가 증가함에 따라서 염착량은 감소하는 경향을 보였고, 양이온화 섬유를 사용하면 염착량이 크게 향상되나, $a^*$값이 더 크게 증가하여 색상이 적황색으로 변하였다. 표면 전하밀도와 염착량은 정비례의 관계를 나타내었으며, 양이온화 정도가 높아질수록 제조한 색한지의 광견뢰도는 악화되었다.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.1-8
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• 2012

This study aimed to investigate the single nucleotide polymorphisms (SNPs) of the porcine MC4R gene and validate the effect of the MC4R genotype for marker assisted selection (MAS). Six amplicons were produced to analyze the entire base sequences of the porcine MC4R gene and six SNPs were detected (c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, and c.*430A>T). Linkage disequilibrium (LD) of the six SNPs was analyzed by performing haploid analysis. There was a perfect linkage disequilibrium in c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, and c.*430A>T. Only the c.892A>G (Asp298Asn) SNP showed a very low LD with an $r^2$ value of 0.028 and the D' value of 0.348. As a result, the two SNPs-c.707A>G (Arg236His) and c.892A>G (Asp298Asn)-were selected to extract the genotype frequencies from the 5 pig breeds by using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) genotype analysis method. The SNP frequency of c.707A>G (Arg236His) indicated the presence of the A (His) allele only in Yorkshire, while the G allele was fixed in the KNP, Landrace, Berkshire, and Duroc. Association analysis was carried out in 484 pigs with the c.707A>G (Arg236His) SNP and the meat quality traits of four different pig cross populations: a significant association was noted in crude fat, sirloin moisture, meat color, and the degree of red and yellow coloration. The frequency of the c.892A>G(Asp298Asn) SNP genotype varied among the breeds; while Duroc showed the highest frequency of the A (Asn) allele, KNP showed the highest frequency of the G (Asp) allele. Association analysis was carried out in 1126 pigs with the c.892A>G (Asp298Asn) SNP and the meat quality traits of four pig populations: a highly significant linkage was noted in the back-fat thickness (P<0.002). It was found that the back-fat thickness was higher in individuals with the AA genotype than in those with the AG or GG genotype. Thus, in this study, we verified that the c.892A>G (Asp298Asn) SNP in the pig MC4R gene has a sufficient effect as a gene marker for MAS in Korean pork industry.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.512-515
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• 2004

The purpose of this experiment was to obtain informations about variation of anthocyanin content within black-seeded soybean testa according to cultivation and harvest time. Three varieties, Ilpumgeomjeongkong, Geomjeongkong 2, Tawonkong were tested in this experiment. Seeds were planted on April 15 (early planting), May 15 (optimum planting), and June 15 (late planting), respectively. Harvest time was R6 (full seed), R7 (physiological maturity), and R8 (harvest maturity), respectively. The content of delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), petunidin-3-glucoside (Pt3G), and total anthocyanin (TA) had all increased gradually from April 15 to June 15 as well as R6 to R8. There was no varietal difference in D3G, but C3G and TA of Geomjeongkong 2 were higher than other two varieties. Pt3G was the highest Tawonkong of varieties. The value of L as anthocyanin color difference had gradually decreased from April 15 to June 15 and R6 to R8, Geomjeongkong 2 among three varieties was the lowest. The value of a was the highest on May 15 and increased gradually from R6 to R8, Geomjeongkong 2 was the lowest. The value of b was the highest on June 15 as late planting and was the highest Geomjeongkong 2 of varieties. The value of b had increased gradually from R6 to R8. D3G, C3G, Pt3G, and TA contents showed mutually high positive correlation and these four characters were represented high negative correlation with L value but showed high positive correlation with a and b values. The value of L showed high negative correlation with a and b values. The value of a showed high positive correlation with b value.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1193-1197
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• 2007

The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Journal of the Korean earth science society
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• v.36 no.7
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• pp.661-673
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• 2015

UBVI CCD photometry of the intermediate age open cluster NGC 7790 has been obtained using AZT-22 1.5 m telescope (f/7.74) at the Maidanak Astronomical Observatory in Uzbekistan. NGC 7790 contains three ${\delta}$ Cep variable stars including CEa Cas, CEb Cas, and CF Cas. PSF photometry was carried out using IRAF/DAOPHOT for all observations. The total number of stars observed both in V and I filter was 1008 and the limiting magnitude was $V{\approx}22$. To determine atmospheric extinction coefficients and photometric zero points, many blue and red standard stars as well as the standard stars in the celestial equator under various airmass were observed. Photometric data were transformed into the standard Johnson-Cousins' UBVI standard system. From the analysis of UBVI color-magnitude diagram and color-color diagram, the color excess in V and I filter [$E(B-V)=0.58{\pm}0.02$], the selective extinction ratio in V and I filter [$R_V{\equiv}A_V/E(B-V)=3.02{\pm}0.09$] and distance modulus ($V_0-M_V=12.65{\pm}0.10$) of the cluster were determined. The age of the cluster was estimated to be log $age=8.05{\pm}0.05$ [yr] based on the position of these three Cepheid variables in the color-magnitude diagram, the isochrone of the Geneva group ($Ekstr{\ddot{o}}m$ et al., 2012-Z=0.019), and the isochrone of the Padova group (Bressan et al., 2012-Z=0.014) were used to compare each other. Of them, the Geneva models that considered stellar rotation well described the position of ${\delta}$ Cepheid variables in the blue loop. Although they were well consistent with standard period-luminosity relation of ${\delta}$ Cepheid variables, three Cepheid variables in NGC 7790 were, on average, brighter by about 0.5 mag than the absolute magnitude estimated from the mean period-luminosity relation at a given period.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.323-328
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• 2009

In order to determine the origin and genetic diversity among chicken breeds, mitochondrial (mt) DNA D-loop sequences have been widely used. In this study, 41 individuals from four breeds (Korean native chicken (Black and Brown) and two imported breeds, Rhode Island Red and Cornish) were used for identifying genetic relationships with other chicken breeds. We obtained ten haplotypes and the highest number of haplotype was represented by eight individuals each from haplotype 1 and haplotype 2. Neighbor-joining phylogenetic tree indicates that the black and brown Korean native chicken breeds were mixed in haplotype 2 and they were closely related with the red jungle fowl (Gallus gallus). We also investigated whether the D-loop hypervariable region in chicken mtDNA can be used for the breed identification marker. The results indicated that the combination of the SNPs in the D-loop region can be possibly used for the breed discriminating markers. The results obtained in this study can be used for designing proper breeding and conservation strategies for Korean native chicken, as well as development of breed identification markers.