• 한국균학회지
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• 제44권4호
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• pp.296-299
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• 2016

표고는 항암활성과 면역활성을 촉진하는 렌티난이라는 ${\beta}$-glucan을 가진 식용버섯이다. 본 연구에서는 표고 톱밥재배에서 배지의 영양원의 종류와 버섯 발생온도에 따른 표고조직의 ${\beta}$-glucan 함량의 변화를 메가자임법으로 조사하였다. 배지 중량이 감소하면서 버섯생산량은 증가하였지만, 이 생산량은 중량감소보다 영양원 종류에 더 크게 영향을 받았다. 콩비지 + $CaCl_2$ 처리구(50.4%)를 제외한 표고의 ${\beta}$-glucan 함량은 39.5~42.1% 범위였다. 자실체 발생 온도에 따른 ${\beta}$-glucan 함량은 발생온도 증가에 따라 반비례 관계가 나타났고, 저온 발생조건에서 42.4%였다.

• Elastomers and Composites
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• 제38권4호
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• pp.342-353
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• 2003

본 연구는 폴리에스터 가소제를 이용한 내제트유성 PVC계 실란트 개발에 관한 것이다. PVC 공중합체에 아디프산 글리콜 폴리에스터 가소제(Songcizer P-3000) 또는 DOP를 배합하여 연료유 함침 전후의 칩입도 변화, 용해도, 흐름성 및 인장 접착 신율을 측정하였다. 연료유 함침 전후 칩입도 변화 및 용해도를 측정한 결과 폴리에스터 가소제의 내제트유성이 DOP 가소제를 사용한 것 보다 작은 것으로 나타났다. PVC 공중합체에 Songcizer P-3000의 배합비를 중량비로 500 phr로 고정하고 접착성 향상제인 DCDP (dicyclopentadiene)계 석유수지를 400 phr까지 배합한 결과 첨가량에 비례하여 접착 신율이 감소하였다. 탄산칼슘은 연료유의 확산을 방지하였고 Songcizer P-3000을 사용한 경우 용해도를 감소시키는 결과를 얻었다.

• 동아시아식생활학회지
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• 제16권1호
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.559-564
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• 2017

Probiotics로 알려진 유산균을 다량 포함하고 있으며 우유가 가지고 있는 영양성분을 함유한 액상형 요구르트를 사용하여, 저장성은 높지만 편리성이 낮은 분말형 요구르트의 단점을 개선한, 유동성 및 용해성이 우수한 구형과립 요구르트를 제조하였다. 구형과립 요구르트의 유동층코팅기 최적 제조조건은 반응표면분석방법(RSM design)을 이용하여 설정하였으며, feeding rate(FR) 0.54 mL/min, atomization air pressure(AP) 2.64 bar, product temperature(PT) $58.18^{\circ}C$의 유동층코팅기 운영조건하에서 최대회수율은 79.42%로 예측되었다. 유동층코팅기의 버텀스프레이 방식으로 제조된 구형과립 요구르트는 6-7 log CFU/g의 많은 유산균을 가지고 있었으며, 특히 상대습도 75% 및 저장온도 $25^{\circ}C$ 조건하에서 4개월 동안 유산균수의 감소가 아주 미미하여, 저장성 및 편리성이 증진된 새로운 형태의 유산균 제품 개발에 대한 가능성을 보여주었다.

• 대한영양사협회학술지
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• 제9권2호
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• pp.159-171
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• 2003

The food composition tables are frequently used to health and nutrition practices. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. Over 2500 items and many kinds of nutrients are in the food composition table. But now food exchange lists are used a few foods. The internet demands the users needs for obtaining more food exchange lists and nutrient information from food composition. This basic study is to solve the users need and the supply more efficient and effective manipulation system for e-food exchange database construction and search system:ENECC/e-food exchnage(E-Nutrition Education and Couseling Center/e-food exchange). This paper introduces the food exchange database construction and search system(ENECC/e-food exchange) using the formula which calculates the food exchange quantity of 6 food exchange groups and added one extra groups(alcohol) based on the internet. The ENECC/e-food exchange database is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The e-food exchange database are consisted of 2,261 foods in 6 basic food groups and one extra groups by using ENECC calculating formula. Also, the e-food exchange database has the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, â-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food.

• 대한영양사협회학술지
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• 제10권2호
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• pp.129-142
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• 2004

The food exchanges are frequently used to nutrition education and counseling for diabetes, weight control, hyperlipidema and etc. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. This study was conducted to select e-food exchange of commonly used foods(456 foods) and improve search system based on internet. Also, the e-food exchange database was developed as having the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. The e-food exchange database developed is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The 456 commonly used foods or 2,262, all foods can be searched easily in a new system. A specific food of e-food exchange can be searched by a given set of food groups or food name and can give information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan, nutrition education and counseling.

• 대한영양사협회학술지
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• 제16권3호
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• pp.226-238
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• 2010

This study was conducted to assess the effects of nutrition label education in children. The students of three randomly selected sixth-grade classes at an elementary school participated, were classified into a control group, an indirect (written message to parents) education group, and a direct (teaching children) education group. Nutrition label education was conducted in the latter two groups but not in the control group. There were no significant differences between pretest and posttest scores for nutrition knowledge or in the dietary attitudes of the control group and indirect education group. Improvements in test scores for nutrition knowledge and dietary attitudes were observed only in the direct education group. There were significant positive changes in the indirect and direct education groups, such as selecting snacks (cookies) by considering the fat content. Moreover, after the lessons, the percentage of children who chose white milk (regular milk, calcium-enriched milk, and low-fat milk) significantly increased in the direct education group. This study suggests that conducting nutrition label education helps children improve their nutrition knowledge and leads to positive changes in dietary attitudes and eating behaviors. In particular, a direct nutrition education method is more effective than an indirect method such as a written message to parents. Therefore, it is suggested that systematic and constant 'nutrition label education' be performed by nutrition teachers in elementary schools to establish healthy eating habits based on choosing nutritious snacks and processed foods.

• 한국재료학회지
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• 제23권2호
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• pp.135-142
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• 2013

The Ti-6Al-4V extra low interstitial (ELI) alloy has been widely used as an orthopedic implant material because of its excellent mechanical properties and biocompatibility. However, it still has many problems, including a high elastic modulus and toxicity of the Al and V elements. Therefore, non-toxic biomaterials with a low elastic modulus need to be developed. A high energy mechanical milling (HEMM) process is introduced to improve the effect of sintering. Rapid sintering of spark plasma sintering (SPS) under pressure was used to make an ultra fine grain of Ti-25 wt.%Nb-7 wt.%Zr-10 wt.%Mo-(10 wt.%CPP) composites with bio-attractive elements for increasing strength. These composites were fabricated by SPS at $1000^{\circ}C$ at 60 MPa using HEMM powders. During the sintering process, $CaTiO_3$, TixOy, and CaO were formed because of the reaction between Ti and CPP. The effects of CPP content on the physical and mechanical properties of the sintered Ti-Nb-Zr-Mo-CPP composites were investigated. The biocompatibility and corrosion resistance of the Ti-Nb-Zr-Mo alloys were improved by the addition of CPP.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• 한국안광학회지
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• 제5권2호
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• pp.187-192
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• 2000

본 연구에서는 물 유리의 경제성을 바탕으로 광학적 및 기계적인 특성을 조사하여 투명하고 높은 경도를 가진 표면 보호막의 기능을 검토하기 위하여 $SiO_2-Na_2O-R_mO_n$계 박막을 제조하였다. 물 유리에 CaO와 $Al_2O_3$를 소량의 1 N HCl 1N $NH_4OH$와 함께 각각 첨가하여 코팅용 졸을 준비하였다. Stainless steel. Si wafer. soda-lime-silica glass등 다양한 기판 위에 spin-coating 한 후 질소 분위기 하에서 500, 750 및 $900^{\circ}C$로 최종 열처리를 행했다. 제조된 막은 Knoop 경도계로 micro-hardness를 측정하였다. 막의 표면 질소 함유량을 알아보기 위하여 EDX 분석을 행하였다. 그리고 Field Emission Scanning Electron Microscope(FE-SEM)을 이용하여 막의 표면구조를 관찰하였으며, UV-VIS 스펙트라 측정을 통하여 막의 두께와 반사 특성을 조사하였다.