• 한국식품위생안전성학회지
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• 제23권2호
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• pp.129-136
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• 2008

Three benzimidazole pesticides commonly used in korean lettuce were subjected to a field residue trial to ensure safety of terminal residue in the harvest. The residual patterns of three benzimidazole pesticides, which were carbendazim, benomyl and thiophanate-methyl were examined after applying with the recommended dose in two types of korean lettuce (Chima and Chuckmeon) and their DT50 were calculated. In Chima lettuce, biological half-lives of carbendazim, benomyl and thiophanate-methyl were 2.56, 1.37 and 2.54 days, respectively and their required time under MRL(5.0 mg/kg as carbendazim) were 4.5, 2.2 and 1.0days. In Chuckmeon lettuce, biological half-lives of them were 3.41, 1.70 and 4.20 days, respectively and their required time under MRL were 5.4, 1.9 and 0.5days.

• 한국식품영양과학회지
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• 제44권5호
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• pp.732-738
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• 2015

본 연구는 배추 재배 시 가공 황토 처리 여부에 따른 배추시료의 품질 특성을 비교하고자 배추 시료를 동일한 조건으로 재배하여 일반성분, 물성, 영양소, 기능적 특성 및 관능적 특성을 분석하였다. 일반성분 분석 결과 모든 항목에서 유의적 차이가 없는 것으로 나타났으나, 영양성분의 경우 가공 황토 처리구에서 칼륨의 함량이 무처리구와 생황토 처리구 보다 높게 나타남과 동시에 나트륨의 함량은 유의적으로 적게 나타난 것을 확인할 수 있었다. 견고성 측정 결과 4주 저장 시 가공 황토 처리 배추의 견고성이 유의적으로 다른 두 처리군에 비하여 높은 수치를 나타내었다. 또한 저장기간동안 견고성 감소율이 낮아 가공 황토 처리구의 경우 생황토 처리구에 비하여 장기간 안정적인 조직감의 유지가 가능한 것으로 나타났다. 따라서 배추 재배 시 친환경 가공 황토 소재를 화학비료 대신 적용하여 재배할 경우 배추의 영양성분이 강화된 고품질의 배추 생산이 가능해지며 저장성이 향상된 배추의 생산 또한 가능해져 국내 배추 시장의 활성을 촉진시킬 수 있다고 판단된다. 후속 연구로 가공 황토 소재로 재배한 배추김치 제품의 품질 평가를 수행하여 가공 후에도 가공 황토 소재의 기능성 유지 여부를 검증할 계획이다.

• 한국식품위생안전성학회지
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• 제34권3호
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• pp.263-268
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• 2019

메탄올은 부동액, 세제, 살균제, 소독제 및 공업용매 등 다양한 분야에서 사용되는 독성 알코올이며, 섭취, 경피흡수 및 흡입을 통해 인체에 노출된다. 체내에서 메탄올은 포름알데히드와 포름산으로 산화되며, 이러한 생성물을 대사산증, 시신경장애를 일으키고, 심한 경우 사망에 이르기도 한다. 본 연구에서는 국내에서 유통되는 세척제 및 헹굼보조제 중 메탄올의 함량을 모니터링하고자 하였으며, 기존의 식약처에서 고시한 방법보다 더 간단하고 빠른 GC-HS-MS방법으로 진행하였다. 본 분석법은SIM 모드로 진행하였고(메탄올 31 m/z 및 이소프로판올 45 m/z), LOD는 1.09 mg/kg으로 계산되었으며, 정확도와 정밀도는 각각 91.1-97.9%와 10%이하로 나타나 정량분석에 적합한 수준임을 확인하였다. 본 연구는 세척제 중 메탄올 함량을 모니터링한 최초의 연구로써 가치가 있다고 판단된다.

• 생태와환경
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• 제55권4호
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• pp.368-375
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• 2022

보구치는 어류와 요각류가 공통 먹이원으로 분석되었다. 광양만에서 채집한 보구치가 가장 많이 먹은 먹이원은 단각류로 ASV 빈도가 62.5%로 나타났으며 여수 어시장에서 구입한 보구치는 어류의 ASV 빈도가 16.6%로 가장 많았다. 광양만에서 채집한 참조기의 우점 먹이원은 십각류로 ASV 빈도가가 99.9%로 나타났으며 어시장의 참조기는 어류의 ASV 빈도가 51.2%로 조사되었다. 광양만과 어시장의 자주새우 우점 먹이원은 각각 요각류로 92.6%와 100%로 조사되었다. 광양만에서 채집한 꼴뚜기는 요각류(91.4%)를 가장 많이 먹었으나 어시장에서 구입한 갑오징어는 어류(96.6%)를 가장 많이 섭식하였다. 계층적 군집 분석 결과, 꼴뚜기 및 채집한 자주새우와 구입한 자주새우는 먹이원이 유사하였으며 보구치와 참조기, 갑오징어와는 차이가 있는 것으로 조사되었다. 네트워크 분석 결과, 요각류는 참조기를 제외한 모든 수서 생물과 연결되어 있어 가장 중요한 먹이원인 것으로 조사되었다. 먹이원 폭 분석 결과 광양만에서 채집한 참조기의 먹이원 폭 값은 0.001로 낮았으나 어시장에서 구입한 참조기의 먹이원 폭 값은 0.886으로 먹이원 다양성이 가장 높았다. 영양단계 분석 결과, 어류를 주로 섭식했던 갑오징어가 3.98로 가장 높았으며, 광양만에서 채집한 보구치가 2.0으로 영양단계가 가장 낮은 것으로 조사되었다. 이를 통해 위 내용물의 DNA 메타바코딩을 활용한 먹이원 분석 연구는 육안을 통한 먹이원 분석 사이에서 상호보완하여 섭식생태 연구에 활용할 수 있을 것이다.

• 대한간호
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• 제12권2호통권64호
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• pp.78-82
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• 1973

• 한국조리학회지
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• 제24권3호
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• 한국식품영양학회지
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• 제21권1호
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• pp.79-86
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• 2008

In this study the sensitivity subjected to housing environmental as well as actual life and subjected to dietary living using experimental mice were investigated. In order to invest sensitivity for dietary life of the mice, using the dropwort(MINAISU) juice and the fermented with the extracted dropwort for change of weight on the mice, this was examined. The result of thus, group of infection through the mouth on dietary treatment for the high-fat foods and the dropwort more than compared with group of dietary treatment for the high-fat foods tended to be decreased. On fermented secretion group of the dietary treatment total cholesterol number also was decreased, the concentration of HDL cholesterol was shown a slight increased. The result of studying for the sensitivity controlled architectural structural material for the mice, coming under wooden living environment, making appearance with increasing weight as well as taking food and drink for psychological rest was considered. To examine changing weight through the mice in regard to the sensitivity for dietary life and living environment, in connection with promotion of health as well as diseases control the caused by those, would be achieve new balanced growth on basic study. Also that would be anticipated to making good use of thus results.

• 한국환경보건학회지
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• 제33권5호
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• Nutrition Research and Practice
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• 제6권4호
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• 한국식생활문화학회지
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• 제23권4호
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• pp.455-461
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• 2008

The purpose of this study was to investigate the actual conditions, satisfaction towards, and effects of children's cooking activity programs held at children's cooking schools, which have recently been gaining interest as an effective integrated educational method. Also, based on the results, the study provides information on good teaching-learning methods, which can be applied to kindergarten and elementary schools. The results of the evaluation showed that 84.1% of the respondents were satisfied with the educational aspects of the programs. People were most satisfied with the teachers' "teaching ability", and were least satisfied with "the educational fees". The satisfaction scores for the children's cooking programs were higher when they were performed in a school class environment as compared to a cultural center environment, and children who had participated for more than 12 months were more satisfied than those who had only participated 1 to 3 months. Quantitatively, of the 24 measured evaluation categories grouped into 6 fields that measured the effects of participation in the cooking programs, the greatest effects were found on the children's self-confidence and sense of achievement in the social emotion field, and the lowest effect was found on their writing ability in the language field. In addition, scores were higher when the cooking activities were performed in a private cooking school environment as compared to a cultural center environment. Scores were also higher when the educational program lasted 7 to 9 months as compared to only 1 to 3 months.