• 한국분말재료학회지
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• 제22권6호
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• pp.391-395
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• 2015

We report on the successful fabrication of ZnO nanorod (NR)/polystyrene (PS) nanosphere hybrid nanostructure by combining drop coating and hydrothermal methods. Especially, by adopting an atomic layer deposition method for seed layer formation, very uniform ZnO NR structure is grown on the complicated PS surfaces. By using zinc nitrate hexahydrate $[Zn(NO_3)_2{\cdot}6H_2O]$ and hexamine $[(CH_2)_6N_4]$ as sources for Zn and O in hydrothermal process, hexagonal shaped single crystal ZnO NRs are synthesized without dissolution of PS in hydrothermal solution. X-ray diffraction results show that the ZnO NRs are grown along c-axis with single crystalline structure and there is no trace of impurities or unintentionally formed intermetallic compounds. Photoluminescence spectrum measured at room temperature for the ZnO NRs on flat Si and PS show typical two emission bands, which are corresponding to the band-edge and deep level emissions in ZnO crystal. Based on these structural and optical investigations, we confirm that the ZnO NRs can be grown well even on the complicated PS surface morphology to form the chestnut-shaped hybrid nanostructures for the energy generation and storage applications.

• 한국식품영양과학회지
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• 제46권2호
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• pp.202-209
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• 2017

본 연구는 항산화성이 우수하나 버려지는 율피의 이용 증대를 위해 숙성시켜 파우더로 만든 후 쿠키에 첨가(0.25%, 0.5%, 1%)하여 품질 특성 및 항산화성을 분석하였다. 숙성 흑율피 첨가 쿠키의 수분 함량은 숙성 흑율피의 첨가량이 증가할수록 수분 함량도 같이 증가하였다. 가용성 고형물 함량과 환원당 함량은 숙성 흑율피의 첨가량이 증가할수록 높아졌다. 명도는 숙성 흑율피 첨가량이 증가할수록 낮아지는 경향을 보였으며, 적색도는 숙성 흑율피 첨가량에 따라 증가하였다. 황색도는 숙성 흑율피 첨가량에 따라 낮아지는 경향을 보였다. pH는 숙성 흑율피의 첨가량이 증가할수록 낮아졌으며 산도는 높아지는 경향을 보였다. 숙성 흑율피 쿠키의 조직감은 강도에서만 각각에 유의적이 차이를 보였으며 씹힘성에서는 유의적 차이를 보이지 않았다. 총페놀의 함량은 숙성 흑율피의 첨가량이 증가함에 따라 증가하였다. DPPH 라디칼 및 hydroxyl 라디칼 소거능은 숙성 흑율피 첨가량이 증가할수록 $IC_{50}$ 값이 낮게 나타나 항산화능이 증가하였다. 관능검사 결과 색상, 거침성, 숙성 흑율피의 이질성, 숙성 흑율피의 향, 숙성 흑율피의 맛은 숙성 흑율피의 첨가량이 증가할수록 높은 점수를 받았으며, 버터향과 단맛은 숙성 흑율피의 첨가량이 많을수록 낮게 나타났다. 기호도 특성 결과 전체적인 기호도와 구매의향은 0.5%의 숙성 흑율피를 첨가하였을 때 가장 높게 나왔다. 이상의 결과로부터 숙성 흑율피를 쿠키에 첨가 시 0.5% 수준으로 첨가하는 것이 바람직한 것으로 생각되며, 폐기하던 율피의 이용도를 증대할 수 있는 바람직한 방법이라 생각한다.

• 한국의사학회지
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• 제33권1호
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• pp.31-41
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• 2020

Purpose : This study compares prescriptions in the 1901 edition of the Donguisusebowon (東醫壽世保元) and the 1901 edition of 24 Revised Tae-eum constitution prescriptions (新定太陰人病應用要藥二十四方) (1901PCDT) with medical herbs found in classical texts. This study also examines whether to include patterns which compose medical herbs for the person of Tae-eum constitution (太陰人). Method : The prescriptions for Tae-eum-in in the Shinchukbon and the ingredients of medical herbs of the prescriptions of the Complete Works of Zhang Jingyue (景岳全書), Secret Works of Universal Benefit (廣濟秘笈), Treasured Mirror of Eastern Medicine (東醫寶鑑), Comprised Edition for Formulas (方藥合編), Protecting Essence for Longevity (壽世保元), Introduction to Medicine (醫學入門), New Book for Saving People (濟衆新編 ENGLISH), and Compendium of Local Medicinals and Formulas (鄕藥集成方) were input into a database. The prescriptions were examined and combinations of medical herbs used to treat the person of Tae-eum constitution were noted. Result : Among the prescriptions for the person of Tae-eum constitution, similar examples of the 17 prescriptions of Kudzu Decoction to Relieve the Muscles (葛根解肌湯), Regulate the Stomach and Coordinate the Purity Decoction (調胃升淸湯), Clear the Heart and Lotus Pip Decoction (淸心蓮子湯), Decoction for Stabilizing Asthma with Ephedra (麻黃定喘湯), Profuse Heat and Sparse Cold Decoction (熱多寒少湯), Decoction for Coordinating Qi with Kudzu (葛根承氣湯), Major Decoction for Coordinating Qi with Kudzu (葛根大承氣湯), Minor Decoction for Coordinating Qi with Kudzu (葛根小承氣湯), Decoction for Dispersing the Exterior with Ephedra (麻黃發表湯), Boost the Lung Essence Decoction (補肺元湯), Major Supplementing Decoction with Deer Antler Velvet (鹿茸大補湯), Boosting Black Essence Pill (拱辰黑元丹), Honeylocust Fruit and Rhubarb Decoction (皂角大黃湯), Kudza and Duckweed Decoction (葛根浮萍湯), Sweet Flag and Polygala Powder (石菖蒲遠志散), Liriopis and Polygala Decoction Powder (麥門冬遠志散), and Cattle Gallstone Formula to Clear the Heart (牛黃淸心元) were found in important ancient literature and Dried Chestnut and Holotrichia Decoction (乾栗蠐螬湯) and Dried Chestnut and Tree of Heaven Root Bark Decoction (乾栗樗根皮湯) are the combination originally set by Lee Jema. Conclusion : Because 70.8% of the prescriptions in 1901PCDT could be found in literature which were pervasive in the period of the Joseon Dynasty (the period of Ming and Qing), it corresponds with Lee Jema's view that medical men in the Song, Yuan, and Ming Dynasties disclosed half of the prescriptions for Tae-eum person by studying these texts more.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• 한국식품영양학회지
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• 제26권4호
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• pp.985-989
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• 2013

본 연구에서는 수문사설 에 수록된 토란병의 제조방법을 확립하기 위하여 토란의 가열 시간 및 고명에 따라 토란병을 제조하고, 품질특성을 비교 분석하였다. 가열 시간에 따른 수분, 조단백질, 조지방 및 조회분 함량은 각각 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, 0.62~0.81% 범위로 조지방은 유의적인 차이가 없었으며, 조회분은 가열처리로 인해 유의적으로 감소하였다. 토란의 주요 유리당은 fructose, glucose 및 sucrose가 검출되었고, 가열 시간에 따라 각각 0.17~0.33%, 0.16~0.29% 및 0.26~0.38% 범위로 15분 가열처리 때까지 유의적으로 감소하였다. 경도 역시 가열 시간이 늘어날수록 2.75 kg에서 0.14 kg까지 감소하였다. 가열 시간에 따른 관능특성을 평가한 결과, 향과 맛은 각 처리구간 유의적인 차이를 보이지 않았고, 질감과 전반적인 기호도는 5분 처리구가 다른 처리구에 비해 유의적으로 낮게 평가되었으며, 10분 처리 이후에는 큰 차이를 보이지 않았다. 이상의 결과, 토란병의 제조 시 가열 시간은 10분이 바람직할 것으로 판단된다. 잣고물, 콩고물, 검은 깨고물 및 밤고물 등 고명 종류에 따른 토란병의 관능특성을 평가한 결과, 색, 향, 질감, 맛 및 전반적인 기호도는 각각 5.20~7.50, 5.40~7.70, 6.10~7.00, 6.10~7.20 및 6.20~7.60 범위로 평가되었고, 콩고물을 묻힌 토란병이 모든 항목에서 가장 높게 평가되었다.

• 한국세라믹학회지
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• 제39권6호
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• pp.535-539
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• 2002

이 연구는 저온균일침전법으로 제조한 루타일 상의 TiO$_2$ 나노분말을 이용하여 AgNO$_3$ 수용액 중에서 광반응 조건에 따른 Ag 이온의 광흡차 특성을 고찰하였다. 자연광을 조사하였을 경우 흡척되는 Ag의 양이 9.32ppm이며 Ag 이온의 환원 속도는 느리지만 루타일 TiO$_2$ 나노분말이 자연광에서도 광촉매 반응을 일으킨다는 것을 확인하였다. 암반응 하에서도 TiO$_2$ 나노분말 자체의 밤송이 형태 때문에 Ag흡착 반응이 진행되었으며, UV를 적용할 때에는 120분 이내에 Ag 이온이 전부 흡착되었다. 광촉매 반응이 더 중요시 됨을 알수 있었다. 흡착 반응속도상수와 흡착 평형속도상수를 계산한 결과, 각각 0.0004g/min와 1494.20(120 $m^2$/g)를 나타내었다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• 한국식품과학회지
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• 제30권3호
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• pp.498-501
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• 1998

광자극발광기(PSL)를 식품의 방사선조사 여부 판별에 적용 가능한지를 검토하기 위하여, 고춧가루, 건조혼합향신료, 새우, 감자, 콩나물콩, 건조 무화과, 생밤, 건조오징어, 건조대구포 등을 $^{60}Co\;{\gamma}-$선을 사용하여 방사선을 조사하고 PSL photon counts를 측정하였다. 비조사 시료의 photon counts는 감자의 경우는 2,000 이하, 그 외의 시료의 경우는 모두 1,000 이하를 나타냈다. 조사 시료는 건조 무화과(0.5 kGy), 생밤(0.2 kGy), 건조오징어(0.5 kGy)를 제외하고는 1,000 이상을 나타냈으며, 조사량에 따라 photon counts가 대부분 증가하였다. 따라서 PSL은 식품을 방사선 조사했는지 여부를 일차 판별하는 데 사용할 수 있음이 확인되었다.

• Journal of Community Nutrition
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• 제7권2호
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• pp.85-92
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• 2005

The purpose of the study was to get some information about the educational program for consumers in the community. For this, the author investigated the ability to identify the imported foods and the educational contents to be taught. The subjects for this study were 183 housewives living in Cheongju city, and the research was conducted from March 1 to March 15, 2003. A survey questionnaire was distributed, asking general matters regarding the subject, attitude when purchasing foods, the ability to identify the imported foods, educational contents to be taught, and the identification ability between the domestic and the imported foods. The data was analyzed for percentage, mean, standard deviations using SAS program, and was also examined with Chi-square or ANOVA. $92.3\%$ of housewives checked the label to distinguish between the domestic food and the imported one, among which $99.5\%$ preferred to buy the domestic brand. For major reasons of this preference, $46.3\%$ of them reported that the imported foods had many harmful substances. $66.1\%$ of the subjects, however, replied that they did not have the ability to discern the differences between the two. The identification information was received from 'TV or radio program', which $61.7\%$ of the subjects reported as such. $61.5\%$ of the subjects were inclined to receive education about the imported foods. For the educational contents, $75.4\%$ wanted to learn 'the method to identify the imported foods'. According to the identification test on the imported foods, they got 13.6 points on the average out of 40 points, which was quite low. The highest correct answer was for pteridium aquilinum ($63.7\%$), sesame ($49.2\%$), and yellow croaker ($45.6\%$), while the highest incorrect answer was for red pepper powder ($40.4\%$), chestnut ($40.6\%$), and dried pepper ($32.2\%$). The results suggested that most of the respondents had negative attitudes towards the imported agricultural products, but their identification ability was quite poor. Therefore, it is necessary to provide education and publicity work in relation to the identification methods for the imported foods so that consumers may have less risk from the imported agricultural products.

• 보존과학연구
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• 통권33호
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• pp.33-43
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• 2012

본 연구는 부식인자에 따른 부식현상을 관찰하고 구성성분과 결정구조 분석을 통하여 철제유물에 영향을 미치는 부식위험인자를 확인하고자 하였다. 부식인자가 녹아있는 HCl, $HNO_3$, $H_2SO_4$, $H_2O$ 용액에 순수한 Fe powder(99%)를 침적시켜 부식화합물을 채취하였다. 채취된 부식화합물의 색상과 형태를 파악하기 위하여 실체 현미경 관찰을 실시하였으며 부식인자와 성장성을 확인하기 위하여 SEM-EDS분석을 실시하였다. 생성된 부식화합물의 결정구조와 조성을 알아보기 위하여 XRD, Raman 분석을 실시하였다. 실험결과 산성환경에서의 부식 속도가 빠르며 HCl, $H_2SO_4$의 부식이 $HNO_3$보다 크게 나타났다. HCl의 부식화합물은 $Cl^-$이온의 영향을 받아 침상형, 밤송이형태로 성장하였으며 X-선 회절분석과 Raman 분석결과 Goethite와 Lepidocrocite가 검출되었다. $H_2SO_4$의 부식화합물은 S이온의 영향을 받아 가느다란 침상형, 원기둥형태로 성장하였으며 X-선 회절분석과 Raman 분석결과 Goethite와 Lepidocrocite가 검출되었다. $HNO_3$의 부식화합물은 O이온의 영향을 받아 구상형, 판상형태로 성장하였으며 X-선 회절분석과 Raman 분석결과 Magnetite와 Lepidocrocite가 검출되었다. $H_2O$의 부식화합물은 O이온의 영향을 받아 구상형, 판상형태로 성장하였지만 대부분 구상형으로 관찰되며 X-선 회절분석과 Raman 분석결과 부식화합물이 검출되지 않았다. 부식인자에 따른 부식양상과 부식화합물이 다양하게 나타난다는 사실을 알게 되었다.