• 대한영양사협회학술지
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• 제27권1호
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• pp.35-44
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• 2021

This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were consumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P<0.01). The black bean intake group also showed a significantly higher intake of crude protein (P<0.05), plant protein (P<0.01), animal protein (P<0.05), crude fiber (P<0.001), plant calcium (P<0.001), plant iron (P<0.001), zinc (P<0.01), vitamin B2 (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and folic acid (P<0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P<0.05), plant calcium (P<0.05), plant iron (P<0.05), and folic acid (P<0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.

• 한국식품조리과학회지
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• 제23권6호
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• pp.919-929
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• 2007

흑임자를 찌는 방법으로 처리 조건을 달리하고 각각의 쌀가루(찹쌀가루, 찹쌀현미가루, 찰흑미가루)에 찐 흑임자의 첨가 비율을 달리하여 흑임자죽을 제조한 후 측정한 실험 결과는 다음과 같다. sesamin 함량은 591.919 mg/100g seed, sesamolin의 함량은 550.081 mg/100g seed, lignan 총 함량은 1142.000 mg/100g seed이었다. SOD 유사활성은 15분 쪄서 처리한 흑임자 시료는 천연항산화제인 tocopherol보다는 활성이 다소 낮았지만 천연항산화제인 sesamol보다는 활성이 높게 나타났으며 생 흑임자 시료의 활성보다 다소 높았다. 지방산 분석 결과 15분 쪄서 처리한 흑임자 시료는 생 흑임자에 비하여 myristic acid, palmitic acid, stearic acid, arachidonic acid의 함량이 높았다. 고형분의 함량은 찹쌀 흑임자죽은 찐흑임자 70%, 찰흑미 흑임자죽은 50%이상 찐 흑임자를 첨가했을 때 높았다. 찹쌀 현미 흑임자죽 고형분 함량에는 유의적인 차이가 없었다. L값은 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 찐 흑임자의 첨가량이 증가할수록 유의적으로 감소하였다. a값의 경우 찹쌀 흑임자죽, 찹쌀현미 흑임자죽은 대조군에서 가장 낮았고, 찰흑미 흑임자죽은 70%에서 가장 낮았다. b값은 찹쌀 흑임자죽과 찰흑미 흑임자죽은 대조군에서 낮았고, 찹쌀현미 흑임자죽은 40%이상 찐 흑임자를 첨가하였을 때 낮았다. Texture는 찹쌀 흑임자죽, 찹쌀현미 흑임자죽, 찰흑미 흑임자죽 모두 hardness, cohesiveness, springiness, gumminess, adhesiveness가 찐 흑임자를 60% 이상 첨가하였을 때 전반적으로 높은 경향을 보였다. 흑임자죽의 관능검사 결과 전반적인 기호도는 찹쌀 흑임자죽은 60%, 찹쌀현미 흑임자죽은 $60{\sim}70%$, 찰흑미 흑임자죽은 찐 흑임자를 60% 첨가한 시료에서 기호도가 좋게 평가되었다. 이상의 연구 결과 찐 흑임자를 죽에 이용하기 위한 최적 조건은 찐 흑임자의 첨가 비율을 찹쌀 흑임자죽에서는 60%, 찹쌀현미 흑임자죽에서는 $60{\sim}70%$, 찰흑미 흑임자죽에서는 60% 첨가하는 것이 전반적으로 가장 적절할 것으로 사료된다.

• 천문학회지
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• 제23권2호
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• pp.116-121
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• 1990

It has been suggested that there could be a large number of primordial black holes which were formed in the early universe. We analyze the growth of such a primordial black hole following two different accretion rates - the Eddington accretion rate and the Bondi accretion rate - at the center of a host star like the sun. We find that a primordial black hole with M < ${\sim}10^{17}\;g$ cannot substantially grow in any case throughout the lifetime of a host star. If M > ${\sim}10^{17}\;g$, the evolution of a host star depends entirely on the mode of accretion, but it ends as a black hole in either case. Since more stars may have primordial black holes at the center of a galaxy this may result in a cluster of such black holes, and the cluster may eventually collapse to produce a single supermassive black hole.

• 한국철도학회논문집
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• 제8권1호
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• pp.21-26
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• 2005

The effects of carbon black on the fatigue lift and the fracture morphology and the carbon black dispersion of the carbon-black filled natural rubbers, for the vibration-proof, were investigated. Different kinds of carbon blacks resulted in different fatigue lift and fracture morphologies, which are classified by micro-scale and macro-scale fracture morphologies. These results be related to the size distribution of carbon black particles, the development of the carbon black agglomerate and the combine forces between the carbon black and the natural rubber.

• 한국식품영양과학회지
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• 제29권2호
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• pp.193-197
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• 2000

The effects of black soybena extracts on enzymes activies of rat were evaluated in present study. Eighty-four male Sprague-Dawley rats weighing 100$\pm$10g were divided into twelve groups which consisted of black soybean extract, Pb and Cd solution, and black soybean extract plus Pb or Cd soln groups. The weight gain was increased in black soybean extracts and Pb soln solution group but decreased in Cd soln solution group. The results obtained form the experiment were as follows: Glutamate pyruvate trasaminase (GPT) and glutamate oxaloacetate oxaloacetate transaminase (GOT) activities were not significantly different among experimental groups. The lactate dehydrogenase (LDH) activities of black soybean extract administered groups were decreased than those of Pb and Cd solution group. Black soybean group increased cholinesterase (ChEase) activity as compared to administration of Pb and Cd soln group.

• 대한금속재료학회지
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• 제46권2호
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• pp.97-104
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• 2008

Black interlayer was introduced into between ITO and Bus electrodes to enhance a bright room contrast ratio of a plasma display panel. To measure the electrical resistance of the black interlayer, we designed two test patterns, type I and type II, of which type II pattern was successful. Using type II test pattern, the electrical resistance of the black interlayer was measured to be $300{\Omega}$ for $2{\mu}m$ thickness case and infinitely high for 4, $6{\mu}m$ thickness. This result shows that electrical resistance of the black interlayer in the ITO/black interlayer/Bus electrodes structure is a critical parameter which determines the electrical characteristics of the PDP.

• 복식
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• 제58권3호
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• pp.49-62
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• 2008

The purpose of this study was to analyze the signification system between color and clothes systematically in black and white clothes. For this purpose, after examining the images of black and white clothes, we selected 55 clothes that represented as black and white and analyzed their meanings and the sources using semiotic framework, based on the work of Saussure and Barthes. The results as follows: First, the meaning in black and white clothes was generated from original color image. White clothes of religious person like Virgin Mary, Angel expressed pure and sacred color image. And black clothes like funeral dress expressed grief and death. Next, the meaning of black and white clothes was regenerated into modern color image by new environment. After industrial revolution, black was considered as a traditional men's fashion color. With diverse leisure activities, white sports wear appeared as active and clean image. Finally the source of the meaning of the clothes was the designer or the wearer. A little black dress by Chanel who was interested in simplicity and function represents an ideal of simple and sexy object. The situation is complicated by the fact that these three kinds of explanation may be found singly or mixed together.

• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• 한국식생활문화학회지
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• 제34권5호
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• pp.612-619
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• 2019

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

• 한국식품영양학회지
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• 제35권1호
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.