• 한국식품조리과학회지
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• 제17권3호
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Journal of Plant Biotechnology
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• 제31권3호
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• pp.249-253
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• 2004

생물반응기의 형태에 따른 인삼부정근의 생장과 ginsen-side의 생산능력에 대하여 조사한 결과, 원형의 상부와 하부에 5 cm의 bubble column을 가진 bulb type bubble bioreactor (BU)에서 건물중은 41.92 g으로 가장 많이 증가하였으며, cylindric tube bioreactor (CT)에서 건물중이 38.55g으로 가장 낮게 나타났다. 이들 두 생물반응기의 초기 kLa 값은 BU 생물반응기에서 6.98 h$^{-1}$로 가장 높게 측정되었고, 반대로 bubble column이 없는 CT 생물반응기에서 5.25 h$^{-1}$으로 가장 낮게 측정되었다. 그러나 이와 같은 초기 kLa값의 차이는 부정근내의 이차대사산물인 ginsenoside의 함량에는 영향을 주지 않는 것으로 나타났다. 또한 BU 생물반응기에서 bubble column의 길이를 기존의 5 cm에서 10 cm로 연장시켰을 때, 초기 kLa값이 6.52 h$^{-1}$에서 7.80 h$^{-1}$로 증가하면서 인삼부정근의 생장을 42.13 g에서 50.30 g으로 약 16% 증가시킨 것으로 나타났다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권8호
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• pp.4075-4079
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• 2012

Benzimidazoles 1-4 were obtained using modified synthesis methods and studied for their ability to inhibit cell proliferation of colon cancer cell HCT-116 and breast cancer cell MCF-7 using MTT assays. In the HCT-116 cell line, benzimidazole 2 was found to have an $IC_{50}$ value of $16.2{\pm}3.85{\mu}g/mL$ and benzimidazole 1 a value of $28.5{\pm}2.91{\mu}g/mL$, while that for benzimidazole 4 was $24.08{\pm}0.31{\mu}g/mL$. In the MCF-7 cell line, benzimidazole 4 had an $IC_{50}$ value of $8.86{\pm}1.10{\mu}g/mL$, benzimidazole 2 a value of $30.29{\pm}6.39{\mu}g/mL$, and benzimidazole 1 a value of $31.2{\pm}4.49{\mu}g/mL$. Benzimidazole 3 exerted no cytotoxity in either of the cell lines, with $IC_{50}$ values $>50{\mu}g/mL$. The results suggest that benzimidazoles derivatives may have chemotherapeutic potential for treatment of both colon and breast cancers.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.637-647
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• 2019

Objective: The study aimed at quantifying seasonal and spatial variations in availability and nutritive value of herbaceous vegetation on native pastures and supplement feedstuffs for domestic ruminants in Western Kenya. Methods: Samples of herbaceous pasture vegetation (n = 75) and local supplement feedstuffs (n = 46) for cattle, sheep, and goats were collected in 20 villages of three geographic zones (Highlands, Mid-slopes, Lowlands) in Lower Nyando, Western Kenya, over four seasons of one year. Concentrations of dry matter (DM), crude ash (CA), ether extract (EE), crude protein (CP), neutral detergent fibre (NDF), gross energy (GE), and minerals were determined. Apparent total tract organic matter digestibility (dOM) was estimated from in vitro gas production and proximate nutrient concentrations or chemical composition alone using published prediction equations. Results: Nutrient, energy, and mineral concentrations were 52 to 168 g CA, 367 to 741 g NDF, 32 to 140 g CP, 6 to 45 g EE, 14.5 to 18.8 MJ GE, 7.0 to 54.2 g potassium, 0.01 to 0.47 g sodium, 136 to 1825 mg iron, and 0.07 to 0.52 mg selenium/kg DM. The dOM was 416 to 650 g/kg organic matter but differed depending on the estimation method. Nutritive value of pasture herbage was superior to most supplement feedstuffs, but its value strongly declined in the driest season. Biomass yields and concentrations of CP and potassium in pasture herbage were highest in the Highlands amongst the three zones. Conclusion: Availability and nutritive value of pasture herbage and supplement feedstuffs greatly vary between seasons and geographical zones, suggesting need for season- and region-specific feeding strategies. Local supplement feedstuffs partly compensate for nutritional deficiencies. However, equations to accurately predict dOM and improved knowledge on nutritional characteristics of tropical ruminant feedstuffs are needed to enhance livestock production in this and similar environments.

• 한국식품영양학회지
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• 제24권2호
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• pp.159-165
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• 2011

본 연구에서는 생생강과 건조 방법을 달리하여 판매되는 생강가루를 첨가하여 가정에서 만들 수 있는 배잼 레시피를 개발하고 품질평가를 통하여 그 가능성을 탐색하였다. 본 연구의 결과는 다음과 같다. 일반성분 분석에서 수분의 함량은 생생강군(G1)이 가장 높은 값을 보였고, 조회분은 동결건조군(G3)이 가장 낮은 값을 나타냈으며, 조단백 함량은 생생강군(G1)에서 가장 높아 시료 간의 유의적인 차이를 보였다. 조지방은 시료 간 유의한 차이는 없으나 동결건조군(G3)가 가장 높은 값을 보였다. pH는 건생강군(G2)이 가장 낮은 값을 나타냈다. 퍼짐성은 건생강군(G2)이 가장 낮은 값을 보였다. 색도 측정 결과, L값과 b값은 생생강군(G1)에서 가장 높았고, a값은 열풍건조(G4)에서 가장 높게 나타났다. 물성 측정 결과, 모든 평가항목에서 건생강군(G2)이 가장 높은 값으로 다른 시료들과 유의적인 차이를 보였다. 관능평가 결과, 생생강 첨가 배잼보다는 생강가루를 첨가한 잼의 외관, 향미, 단맛, 전체적인 기호도가 높았으며, 특히 건생강군(G2)의 기호도가 가장 높게 나타났다. 따라서 본 연구를 통하여 생강가루를 첨가한 배잼의 제조 가능성을 확인하였으며, 잼의 고유의 특성을 살리면서 배와 생강의 건강지향적인 면을 고려하여 배잼을 제조할 때는 건생강가루를 첨가하는 것이 가장 바람직하겠다.

• 한국환경과학회지
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• 제9권2호
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• pp.137-144
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• 2000

The observations on the seasonal fluctuation and distributional characteristic of organic matters on surface sediments and its origin were carried out at the 25 stations in Keogeum-sudo, southern coast of Korean Peninsula from February to October in 1993. I made an analysis on the environmental factors for surface sediments such as temperature, ignition loss, chemical oxygen demand, pheopigment, total sulphide, water content, mud content in grain size, COD/IL ratio and COD/sulphide ratio. The results are as follows ; 1) The range of temperature on the surface sediments was between 6.2${\circ}C$ and 24.6${\circ}C$. The highest mean temperatuer of mud was 24.0${\circ}C$ in summer, the lowest 6.6${\circ}C$ in winter. 2) Ignition loss(IL) fluctuated between 1.2% in winter and 16.8% in spring, that is to say, the seasons of increasing in temperature were very high ignition loss. 3) Chemical oxygen demand(COD) showed the highest mean value of 20.52 mg/g dry in summer within the range of 15/46~32.78 mg/g dry, while showed the lowest of 5.79 mg/g dry in winter within the range of 7.4~17.39 mg/g dry. 4) Pheopigment concentrations showed the highest mean value of 4.85 $\mu\textrm{g}$/g dry in autumn within the range of 0.84~9.21 $\mu\textrm{g}$/g dry, while it did the lowest mean value of 1.97 $\mu\textrm{g}$/g dry in summer within the range of 0.23~4.83 $\mu\textrm{g}$/g dry. 5) Total sulphide (H2S) fluctuated between no detect(ND) in spring, and 2.43 mg/g dry in sutumn. The highest mean value was 0.68 mg/g dry in sutumn, the lowest was 0.16 mg/g dry in spring. 6) Water content(WC) and mud content in grain size showed the mean value of 43.2% within the range of 26.5~59.7% and 91.0% within the range of 57.8~99.2%, respectively. 7) By the analytical results on the source of organic matter, it had been dumped from the seaweed farms in Keogeum-sudo coastal waters.

• 한국작물학회지
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• 제49권3호
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• pp.160-166
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• 2004

벼 M/G RIL 162 계통에 대한 초기급속등숙율에 대한 이화학적특성 및 색차색도특성 변이에 대한 주성분분석 및 유전력분석의 결과를 요약하면 다음과 같다. 1. 초기급속등숙율이 41％ 이하인 계통군은 164계통중 74계통이었으며, 41∼60％의 계통군에는 32계통이 있었다. 또한, 초기급속등숙율이 빠른 계통군에 속하는 61∼80％사이에는 24계통이 있었으며, 초기급속등숙율이 매우 빠른 계통군으로 분류되는 81％ 이상인 계통은 32계통이 있었다. 2. 벼 M/G RIL 164계통에 대한 품종군별 이화학적특성을 보면, 초기급속등숙을이 40％ 이하인 계통군이 단백질 함량이 9.1％로 가장 높았으며, 지방산함량은 초기급속등숙율이 61∼80％의 계통군에서 26.5KOHmg/100g으로 가장 높게 나타났다. 또한, 곡립형태에 있어서 현미길이는 41∼60％사이의 초기급속등숙율을 보인 계통군이 5.40mm로 가장 짧았으며, 81％ 이상인 계통군이 1.80mm로 현미두께가 가장 두꺼웠으며, 현미의 형태를 나타내는 현미 길이/넓이 비에 있어서는 41∼60％사이의 계통군이 2.18로 나타났다. 3. 호화온도와 깊은 관련이 있는 알카리붕괴도에 있어서는 초기급속등숙율이 61∼80％사이가 3.40으로 가장 붕괴가 되지않는 계통군으로 나봤으며, 81％이상인 계통군은 4.31로서 붕괴가 가장 잘 되는 것으로 나타나 81％의 계통군이 호화온도가 낮은 것으로 나타났다. 4. 화학적특성, 색차색도특성 및 알카리붕괴도를 이용한 벼M/G RIL 164 계통에 대한 주성분분석의 결과 제 1주성분은 약 3.6개의 형질을 포함하고 있었으며, 제 2주성분은 약 2.1개의 형질을 포함하고 있는 것으로 밝혀졌다. 또한, 제 1주성분은 전체 변동에 대한 기여율은 약 36％이었으며, 제 4주성분까지의 전체 변동에 대한 누적 기여율은 86.4％로서 설명이 가능함을 알 수 있었다. 5. 벼 M/G RIL 164 계통의 품질평가치, 단백질함량, 아밀로오스함량, 지방산함량, 명도, a-value, b-value, 채도, 색상 및 알카리붕괴도 등의 형질에 대한 유전력 검정의 결과, 품질평가치의 유전력은 87.89％로 가장 높은 유전력을 나타내었으며, 단백질함량 ＞ 알카리붕괴도 ＞ 지방산함량 ＞ 아밀로오스함량 ＞ 색상 ＞ 명도 ＞ a-value ＞ b-value의 순으로 나타났으며, 채도의 유전력은 30.62％로 가장 낮음을 알 수 있었다.

• 대한화학회지
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• 제17권3호
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• pp.207-212
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• 1973

毛細灌法을 利用하여 여러가지 混合溶媒系(dioxane-n-butanol, dioxane-sec-butanol, dioxane-ethyleneglycol, dioxane-kerosene)중에서 polyvinylacetate의 희박용액을 機械的으로 切斷하여 그 결과로 얻어진 平均切斷速度定數(k) 및 極限重合度(g)를 moleculare dimension이 동일한 조건하에서 比較검토하였다. 그 결과 k보다는 g의 값이 사용하는 solvent의 종류에 따라 크게 영향을 받음을 알았으며 이에 關하여 考察하였다.

• The Journal of Asian Finance, Economics and Business
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• 제5권4호
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• pp.107-116
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• 2018

The aim of this study is to delve deeper into the online brand community study. This study tests (a) the effects of online brand community on its outcomes, (b) the impact of value creation practice construct as a whole, (c) the effects of value creating practice construct on the two types of loyalty, loyalty toward the brand and the community. Participants of this study (N=353) are members of four types of online brand communities (e.g., business-to-consumer virtual product support community, firm-hosted online community, user-generated online community, peer-to-peer problem-solving community, and social media based brand community). Data were collected online using Amazon Mechanical Turk from April 10, 2016 to May 10, 2016. The data were analyzed through structural equations modeling using AMOS 20. The three community markers (e.g., consciousness of kind, rituals and traditions, and moral responsibility) and the four value creation practices (e.g., social networking, impression management, community engagement, and brand use) are proved to be significant indicators of online brand community and value creation practice constructs, respectively. Test results showed that strong and effective online brand communities generate value creation practices, and value creation practices enhance brand loyalty. The mediating effects of community loyalty between value creation practices and brand loyalty were revealed.

• 한국군사과학기술학회지
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• 제20권1호
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• pp.119-128
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• 2017

G-induced Loss of Consciousness(G-LOC) can be predicted by measuring Electromyogram(EMG) signals. Existing studies have mainly focused on specific body parts and lacked of consideration with quantitative EMG indices. The purpose of this study is to analyze the indices of EMG signals by human body parts for monitoring G-LOC condition. The data of seven EMG features such as Root Mean Square(RMS), Integrated Absolute Value(IAV), and Mean Absolute Value(MAV) for reflecting muscle contraction and Slope Sign Changes(SSC), Waveform Length (WL), Zero Crossing(ZC), and Median Frequency(MF) for representing muscle contraction and fatigue was retrieved from high G-training on a human centrifuge simulator. A total of 19 trainees out of 47 trainees of the Korean Air Force fell into G-LOC condition during the training in attaching EMG sensor to three body parts(neck, abdomen, calf). IAV, MAV, WL, and ZC under condition after G-LOC were decreased by 17 %, 17 %, 18 %, and 4 % comparing to those under condition before G-LOC respectively. Also, RMS, IAV, MAV, and WL in neck part under condition after G-LOC were higher than those under condition before G-LOC; while, those in abdomen and calf part lower. This study suggest that measurement of IAV and WL by attaching EMG sensor to calf part may be optimal for predicting G-LOC.