• 한국포장학회지
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• 제16권2_3호
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• pp.35-42
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• 2010

바나나, 단감, 딸기, 방울 토마토, 팽이버섯의 저장에서 보관용기의 효과를 살펴보았다. 플라스틱 용기와 유약 처리 옹기와 함께 유약을 바르지 않은 옹기와 자기(혹은 유리 용기)를 사용하였다. 유약처리옹기가 바나나, 단감, 방울토마토의 신선도 유지에 효과적이었고, 딸기와 팽이버섯에 대해서는 일부 약간의 긍정적인 효과를 보이거나 미미한 영향을 나타내었다. 긍정적인 효과를 갖는 품목은 에틸렌에 대해 민감한 품목으로서 옹기의 에틸렌 흡착이 신선도 유지에 관계되는 것으로 추정되며, 이에 대해서는 추가적인 규명이 필요하다.

• The Plant Pathology Journal
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• 제18권3호
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• pp.161-164
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• 2002

Colletotrichum musae was isolated from dark-brown anthracnose lesions on commercial banana (Musa sapientum L.) to establish the causal agent of the symptom. The fungus grew fast and produced white aerial mycelium on PDA. Acervuli developed abundantly on culture plates after incubation for 10 days at $25^{\circ}C$. Pinkish conidial masses were produced on the acervuli, which mostly coalesced together, Conidia were aseptate, hyaline, straight, ellipsoid to globose, and 14.5$\times$6.9 $\mu\textrm{m}$ in size. Black, clavate, round, or irregular-shaped appressoria measuring 8.8$\times$6.8 $\mu\textrm{m}$ were readily formed from germ tubes. Setae-like structures were not found either on the lesion or on the cultures. Sclerotia were also absent. Among the media, PDA medium was the best for mycelial growth. The optimum temperature for mycelial growth was $28^{\circ}C$, while the optimum pH ranged from pH 5.5 to 6.5. The isolates of C musae caused black necrotic lesions on banana fruits by needle-wound inoculation, and orange-colored spore masses were produced on the lesions. The fungus also caused discoloration on apple fruits inoculated.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1039-1045
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• 2008

In this study, the sensory characteristics of various fruit(pineapple, orange, grape, strawberry, kiwi, apple and banana) demi-glace sauces were compared. The viscosity of banana sauce was higher than the controls (7.03). Additionally, the sensory characteristics of other fruit sauces were lower than those of the controls, and additionally the viscosity as significantly different from the controls. The pH values of the fruit sauces were lower than the control values (4.40), and the brix of the fruit sauces was higher than that of he controls. The L-values of the controls (22.69) were higher than those of the banana sauce (25.20), and orange sauces (23.15). The a-values of the demi-glace sauce were higher than those of the fruit sauces. The b-values of the 8 types of demi-glace sauce ranged from 6.92 to 14.31. In the sensory evaluation of overall acceptability, the demi-glace sauce, kiwi sauce, orange sauce, and grape sauce achieved the highest scores. with regard to the overall acceptability of tofu steak with turmeric and fruit sauces, the kiwi sauce, pineapple sauce, and apple sauces achieved the highest scores.

• Bulletin of the Korean Chemical Society
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• 제24권3호
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• pp.274-278
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• 2003

New banana-shaped achiral compounds, 1,3-phenylene bis [4-{4-(alkenyloxy) phenyliminomethyl}benzoate]s were synthesized by varying the length of alkenyl group; their ferroelectric properties are described. The smectic mesophases, including a switchable chiral smectic C $(Sm\;C^*)$ phase, were characterized by differential scanning calorimetry, polarizing optical microscopy and triangular wave method. The presence of vinyl groups at the terminals of linear side wings in the banana-shaped achiral molecules containing Schiff's base mesogen induced a decrease in melting temperature and formation of the switchable $(Sm\;C^*)$ phase in the melt. The smectic phases having the octenyloxy group such as $(CH_2)_6CH=CH_2$ showed ferroelctric switching, and their values of spontaneous polarization on reversal of an applied electric field were 120 nC/cm² (X=H) and 225 nC/ cm² (X=F), respectively. We could obtain ferroelectric phases by controlling the number of carbon atom in alkenyloxy chain of a bent-core molecule.

• 수완나부미
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• 제14권1호
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• pp.161-189
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• 2022

Nguyễn Nhật Ánh and Yoshimoto Banana are authors from two different literary movements, cultures, and countries. Their works are all best-sellers and have received many prestigious awards. Comparing their works from the perspective of shoujo manga, we can see that there are many similarities between them. Regarding the concept of composition, they all want to create works that are accessible to the majority of the public. Therefore, they choose topics which are close and attractive to mass readers as well as simple style, characters, literary devices, artistic space and time that are famous in shoujo - a popular art form of Japan. However, the ideological content in the works of both is not explicit and simple, but expresses the eternal feelings and values of humanity such as love for people, love for the homeland, country, reflecting the depths of both the conscious and the subconscious as well as profound aesthetic and philosophical values, profound aesthetic and philosophical values. Their works present the trend of interference between popular culture and elite literature. We can draw lessons for young writers, cultural managers and a wide audience from the success of these two writers.

• 한국식품영양과학회지
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• 제31권4호
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• pp.609-614
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• 2002

방사선 조사(1~4 kGy)와 저장 기간(4$^{\circ}C$, 6개월)에 따른 건조과일의 TL 및 ESR검지 특성과 관능적 품질을 평가하였다. 건포도에서 분리된 mineral의 TL측정에서 비조사구는 200~30$0^{\circ}C$ 부근에서 매우 낮은 intensity의 glow curve(TLI)를 나타내었으나, 1 kGy 이상의 조사구에서는 특유의 peak가 18$0^{\circ}C$ 부근에서 나타나면서 선량 의존적으로 intensity가 증가되었다($R^2$=0.9684). 이로써 방사선 조사구와 비조사구의 판별이 6개월 동안 가능하였다. 또한 재조사(1 kG)에 의해 측정된 TL$_2$signal을 활용하여 TL ratio(TL$_1$/TL$_2$)를 계산하였을 때 검지결과의 신뢰도를 높일 수 있었다. 건 바나나의 ESR 측정에서 1 kGy 이상의 조사 시료는 crystalline sugar radical 유래의 전형적인 multicomponent line을 보여 주어 조사 여부의 판별이 가능하였고 signal의 강도는 선량 의존적($R^2$= 0.8977)으로 6개월 동안 비교적 안정하였다. 방사선 조사된 건조과일은 6개월까지 상품성이 잘 유지되었으므로 TL 및 ESR 분석은 건포도와 건 바나나의 검지 관리에 적합한 방법임이 확인되었다.

• 한국식품과학회지
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• 제46권2호
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• pp.143-147
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• 2014

본 연구는 용수의 첨가량을 달리한 블루베리 와인을 제조하여 발효 장애의 현상을 파악하고, 효모 영양물질의 첨가를 통해 발효 장애를 해결하고자 하였다. 블루베리 제조 시 가수량이 증가할수록 발효속도가 감소하고 잔당이 남는 발효 장애가 관찰되었다. 효모 영양물질의 종류에 따른 발효 장애 해결 효과를 알아보기 위해, 담금 후 3주째 당도를 측정하였을 때, 대조구가 $11.7^{\circ}Bx$로 잔당의 함량이 가장 높았고, yeast extract를 첨가한 실험구는 $9.2^{\circ}Bx$, DAP를 첨가한 실험구는 $10.0^{\circ}Bx$, yeast energizer를 첨가한 실험구는 $9.5^{\circ}Bx$, 건포도를 첨가한 실험구는 $12.0^{\circ}Bx$의 값을 보인 반면, 바나나를 첨가한 실험구는 $8.3^{\circ}Bx$로 가장 효과적으로 발효속도를 증진시켰다. 또한 바나나를 2.5% 첨가한 블루베리 와인보다 5% 첨가한 블루베리 와인에서 보다 빠른 발효속도와 낮은 잔당의 함량을 보였으며, 이는 블루베리 와인의 발효 장애 해결이 바나나 첨가량에 따라 달라짐을 의미한다. 블루베리 와인제조 시 발생하는 발효 장애의 원인은 효모가 필요로 하는 영양분의 부족 때문인 것으로 추정되며, 블루베리 와인의 발효 장애를 해결하기 위한 효모 영양물질로 바나나의 첨가가 가장 효과적인 것으로 확인되었다.

• 한국의류학회지
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• 제33권5호
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• pp.711-720
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• 2009

Leaf fibers have many good properties; they are strong, long, cheap, abundant and bio-degradable. Since they, however, contain a great quantity of non-cellulose components, they have been used for the materials of mats, ropes, bags and nets rather than those of clothing. In this study, we investigated the characteristics of leaf fibers in order to promote the use of leaf fibers for the materials of clothing as well as develop the high value-added textile fibers. Leaf fiber plants including New Zealand Flax, Henequen and Banana plant, which have various nature and shape, were used. New Zealand Flax and Henequen leaves were cut from lower part of plants. Banana leaves and pseudo-stems were peeled and cut from the stem of Banana plants. First, the thin outer skins like film of leaves, veins and stems were removed before retting. The chemical retting had been processed for 1hour, at 100 in 0.4% $H_2SO_4$ aqueous solution(liquid ratio 50:1). Then, the retted leaf fibers had been soaked for 1hour, at room temperature in 0.5% NaClO solution(v/v) to remove the miscellaneous materials. We investigated the physical characteristics of three leaf fibers including the transversal and longitudinal morphology, the contents(%) of pectin, lignin and hemicellulose, the length and diameter of fibers, the tensile strength of the fiber bundles, and the fiber crystallinity and the moisture regain(%). The lengths of fiber from three leaf fibers were similar to their leaf lengths. The fiber bundles were composed of the cellulose paralleled to the fiber axis and the non-cellulose intersecting at right angle with the fiber axis. The diameters of New Zealand Flax, Henequen and Banana fibers were $25.13{\mu}m$, $18.16{\mu}m$ and $14.01{\mu}m$, respectively and their tensile strengths were 19.40 Mpa, 32.16 Mpa and 8.45 Mpa, respective. The non-cellulose contents of three leaf fibers were relatively as high as 40%. If the non-cellulose contents of leaf fibers might be controlled, leaf fibers could be used for the materials of textile fiber, non-wovens and Korean traditional paper, Hanjee.

• Bulletin of the Korean Chemical Society
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• 제21권11호
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• pp.1155-1158
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• 2000

• 대한화학회지
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• 제61권4호
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• pp.139-142
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• 2017

Ethene ($C_2H_4$), which is produced in plants as they mature, was used to study its photoacoustic properties using photoacoustic spectroscopy. Detection of trace amounts, with $N_2$ gas, of $C_2H_4$ gas was also applied. The gas was tested in various conditions-temperature, concentration of the gas, gas cell length, and power of the laser- to determine their effect on the photoacoustic signal, the ideal conditions to detect trace gas amounts, and concentration of $C_2H_4$ produced by an avocado and a banana. A detection limit of 10 ppm was determined for pure $C_2H_4$. A detection of 5% and 13% (by volume) concentration of $C_2H_4$ was produced for a ripening avocado and banana, respectively, in closed space.