• 한국작물학회지
• /
• 제55권3호
• /
• pp.195-199
• /
• 2010

This experiment was conducted to develop optimum sesame cultivation practices as succeeding cropping system of watermelon in the greenhouse condition. We also compared major components in sesame seed cultivated in the greenhouse and open field condition. The adaptable varieties under the greenhouse condition were white sesame 'Pyoungan' and black sesame 'Jinki' which showed higher yield and disease resistance. We also conducted several experiments to determine optimum sowing date, planting density and pinching time. Grain yields were statistically different according to the several sowing dates. In general, sesame sowing on June 30th showed higher grain yields than July 10th, July 20th and July 30th in the greenhouse. We also found out sesame cultivation practice with the row spacing of 40 cm and interplant spacing of 30 cm (a few branch type) or 40 cm (many branch type) showed higher yield than other treatments. Optimum pinching time was 25 days after first flowering in main stem when thousand seed weight and grain yield were highest. In the comparison of major components of sesame at the different cultivation conditions, sesame seeds cultivated in the greenhouse contained 4% much more oil content than open field condition. The lignan compounds, sesamin and sesamolin were also higher by 6% in the greenhouse than open field condition. It was concluded that sesame cultivation practices as succeeding cropping system of watermelon in the greenhouse condition guaranteed higher grain yield with less labor input which is now emerging alternative farming practice system in present aging rural society and will also give sesame cultivation farmers to increase net income in Korea.

• 한국식품영양과학회지
• /
• 제34권2호
• /
• pp.255-260
• /
• 2005

방사선 조사 황기(Astragall Radix)에 대한 기능성 및 화학적 성분에 대한 안정성을 평가하였다. 기능성 평가시험으로서 방사선 조사 황기의 ethanol추출물 및 ethyl acetate분획물에 대한 DPPH 라디칼 소거 활성은 4∼28%및 13∼50%를 각각 보였으며 비조사 황기는 4∼29% 및 17∼57%로서 거의 동등한 라디칼 소거활성을 보였다(p>0.07).지질과 산화 억제시험에서 방사선 조사 황기의 ethanol추출물 및 ethyl acetate 분회 물은 각각 17∼54% 및 50∼84%의 억제활성을 보였고 비조사 황기는 각각 16∼58% 및 52∼86%를 나타냄으로써 지질과산화 억제활성도 방사선 조사에 거의 영향을 받지 않는 것을 알 수 있었다(p>0.05). Comet assay를 이용한 DNA 방어효과 시험에서 방사선 조사 황기의 ethanol 추출물 및 ethyl acetate 분획물은 24∼55% 및 49∼58%였고 비조사 황기는 각각 20∼46% 및 38∼54%로써 거의 동등한 DNA의 산화적 경감효과를 보였다(p>0.05).화학적 성분에 대한 안정성 평가시험인 HPLC분석시험에서 방사선 조사 황기의 ethyl acetate 분획물은 비조사 황기의 ethyl acetate 분획물과 거의 대등한 peak 양상을 나타냄으로써 화학적 성분의 안정성이 유지되는 것을 확인할 수 있었다. 따라서 방사선 조사 황기에 대한 본 연구의 결과와 이전의 유전독성학적 안전성 결과를 종합하여 볼 때 부가적인 실험이 동반된다면 실제적으로 위생화를 위한 방사선 조사 품목의 하나로서 그 적용 가능성이 시사되었다.

• 한국식품저장유통학회지
• /
• 제12권5호
• /
• pp.442-448
• /
• 2005

생식 제조공정 중 주요공정인 건조방법에서 효율적인 방법을 찾기 위하여 건조방법에 따른 생식 원료 곡류의 이화학적 특성 및 기능성 성분의 변화를 조사하였다. 쌀, 현미, 찹쌀, 보리의 단백질, 지방, 탄수화물, 회분, 식이섬유 등 성분의 함량은 열풍건조(50$\circC$, 55$\circC$, 60$\circC$) 및 동결건조를 통하여서는 거의 변화가 없는 것으로 나타났다. 색도 중의 b값이 열풍건조를 실시한 시료가 동결건조를 실시한 시료에 비하여 높게 나타났다. niacin의 함량은 60$\circC$에서 열풍건조를 실시한 백미, 현미, 찹쌀, 보리가 각각 0.77 mg %, 1.84 mg%, 0.68 mg%, 1.00 mg%로 다른 시험구 보다 낮게 나타났다. 보리 중의 $\beta$-glucan의 함량은 열풍건조 및 동결건조 통하여 거의 변화가 없는 것으로 나타났다. $\beta$-glucan과 같은 기능성 물질을 함유한 보리 등의 생식 원료는 열풍건조방법을 이용하는 것이 경제적일 것으로 생각되며 niacin과 같이 열에 약한 비타민을 많이 함유한 생식 원료는 동결건조 방법을 사용하는 것이 바람직할 것으로 생각된다.

• 한국식품과학회지
• /
• 제41권2호
• /
• pp.117-121
• /
• 2009

일반두부는 제조과정에 있어 비지가 제거되어지며, 압착에 의한 성형을 행한다. 그러나 전두부는 대두 그 자체의 분말을 여과나 압착 과정없이 용기 내에서 응고시켜 제조된다. 그래서 일반두부와 전두부 간에는 영양성 및 기능성 측면에서 차이가 있을 가능성이 있다고 판단되어 그들 각각을 대상으로 일반성분, 일부 특수성분 분석과 물리적 및 형태학적 특징을 분석 비교하였다. 그 결과 일반두부에 비해 전두부의 경우 회분, 탄수화물, 식이섬유, 비타민 $K_1$, 나이아신의 함량이 높게 검출되었다. 전반적으로 일반두부에 비해 전두부에 있어 우수성이 관찰되었으며, 수용성 성분과 식이섬유 공급원으로서 전두부가 일반두부에 비해 보다 우수할 것으로 사료되었다. 특히 일반두부에서는 검출되지 않았던 식이섬유가 전두부(3.41${\pm}$0.75 g/100 g)에 높게 함유되어 있음에도 불구하고 흥미롭게도 전두부의 경도가 낮음을 알 수 있었다. 또 전자 현미경으로 관찰된 형태학적 특성에 있어서는 일반두부 보다 전두부 쪽의 조직이 현저히 미세한 망상구조를 취하고 있음을 알 수 있었다. 이 물성 및 형태학적 특성은 전두부의 경도 및 식감에 있어 우수성을 제공하는 요인으로 작용할 것으로 시사된다.

• 한국식품조리과학회지
• /
• 제32권3호
• /
• pp.245-252
• /
• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• 한국약용작물학회지
• /
• 제21권4호
• /
• pp.282-288
• /
• 2013

Gastrodia elata Blume is a achlorophyllous orchid plant that has been used in traditional medicine to treat many human illnesses, such as vertigo, hemiplegia, and epilepsy. It contains three major pharmacological substances; gastrodin, ergothioneine, and vanillyl alcohol. Here we investigated the quantitative changes in those functional components by cultivation conditions and harvest times. The content of ergothioneine was different with cultivation areas, while gastrodin accumulated the higher levels than vanillyl alcohol regardless of cultivation areas. The smaller tubers contained the higher concentrations of gastrodin and the lower concentrations of ergothioneine than did the larger tubers. The cultivation under sun shade screen increased the concentrations of both gastrodin and vanillyl alcohol but decreased the levels of ergothioneine. We also determined the contents of functional substances depending on the harvest times. The concentration of gastrodin was higher in October than in April, while the level of ergothioneine was higher in April than in October. Interestingly, the use of sexually propagated seed tubers produced 1.9 times higher levels of gastrodin compared to vegetatively propagated seed tubers. In this study, we found that three major functional substances in G. elata tubers altered depending on various cultivation practices, which might be important to increase the economic values of G. elata tubers.

• 한국통신학회논문지
• /
• 제29권4A호
• /
• pp.399-414
• /
• 2004

In this paper, an evolution of software reliability engineering in a large-scale software project is summarized. The considered software consists of many components, called functional blocks in software of switching system. These functional blocks are served as the unit of coding and test, and the software is continuously updated by adding new functional blocks. We are mainly concerned with the analysis of the effects of these software components in software reliability and reliability evolution. We analyze the static characteristics of the software related to software reliability using collected failure data during system test. We also discussed a pattern which represents a local and global growth of the software reliability as version evolves. To find the pattern of system software, we apply the S-shaped model to a collection of failure data sets of each evolutionary version and the Goel-Okumoto(G-O) model to a grouped overall failure data set. We expect this pattern analysis will be helpful to plan and manage necessary human/resources fur a new similar software project which is developed under the same developing circumstances by estimating the total software failures with respect to its size and time.

• 한국식생활문화학회지
• /
• 제38권6호
• /
• pp.456-464
• /
• 2023

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

• 한국응용과학기술학회지
• /
• 제41권2호
• /
• pp.520-529
• /
• 2024

Lycium barbarum extract has a high potential to be developed as a health functional food due to the various health-promoting effects of Lycium barbarum. This study analyzed changes in nutritional and functional components depending on the extraction solvent (purified water and a mixture of purified water and alcohol) and the condition of the sample. The nutritional components (carbohydrates, protein, fat, ash), organic acids, amino acids, total phenolic compounds, and total flavonoids of the extract produced during the extraction process were analyzed. The nutritional composition and functional substances of the extracts showed some differences depending on the type of solvent and the condition of the sample. The amounts of crude protein (7.61%), crude fat (1.63%), carbohydrate (90.22%), and ash (0.54%) of dried Lycium barbarum extract using purified water as a solvent were similar to those of the powder sample extract. The highest content of citric acid was 4.31 mg/mL, similar to the case of acetic acid, when the powder sample used a mixture of purified water and alcohol as a solvent. The highest amino acid content was 357.39 mg/mL when the powder sample was mixed with purified water and alcohol as a solvent. The total amount of phenolic compounds was 686.16 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent. The highest total flavonoid content was 111.32 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent.

• 한국결정성장학회:학술대회논문집
• /
• 한국결정성장학회 1999년도 PROCEEDINGS OF KACG FALL MEETING, SEOUL, 4 DECEMBER, 1999
• /
• pp.93-99
• /
• 1999

It is definite trend that the functional devices are to be integrated by miniaturizing of individual components. Bulk crystals turn into wafer form, while thin film of the functional materials is being fabricated for single and multi-layer devices. In addition, single crystals with multi-function performance would be desirable for further miniaturization. crystal growers have the responsibility for synthesis single crystals work to meet ever increasing requirement of future devices.