• 원예과학기술지
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• 제33권6호
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• pp.807-811
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• 2015

본 연구는 전북 부안지역에서 재배되고 있는 '참뽕' 뽕나무(Morus alba)를 대상으로 출엽일에 영향을 주는 기온 요인을 선발하기 위해 수행하였다. 2009년에서 2014년까지 6년간 뽕나무 평균 출엽일은 4월 24일(114 줄리안 일수)이었고, 2014년에 4월 12일로 가장 빨랐고 2011년에 5월 2일로 가장 늦었다. 3월 1일부터 4월 10일까지 일평균기온 및 일최고기온 중에서 3월 하순의 기온이 연차 간 차이가 가장 컸다. 뽕나무 출엽일은 3월 1일부터 4월 10일까지 일평균기온 0, 5, $10^{\circ}C$ 이상의 날의 적산온도와 매우 높은 부의 상관을 보였다. $5^{\circ}C$ 기준 온도에서 3월 1일부터 4월 10일까지 및 3월 하순의 일평균기온 적산온도와 뽕나무 출엽일과 각각 y = 153.8 - 0.1886 ${\times}$ ($r^2=0.965^{**}$)와 y = 126.2 - 0.2246 ${\times}$ ($r^2=0.825^*$)로 선형회귀식이 도출되었다. 따라서 오디균핵병 적기 방제를 위한 출엽일은 3월 1일부터 4월 10일까지와 3월 하순의 일평균기온 $5^{\circ}C$ 이상인 날의 적산온도로 각각 96.5%와 82.5% 예측할 수 있다.

• 한국식품위생안전성학회지
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• 제18권2호
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• pp.87-93
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• 2003

본 연구는 aflatoxin이 오염된 옥수수에서 각 전처치 방법과 조리 및 가공 방법에 따라 aflatoxin이 감소되는 정도를 관찰하고자 수행되었다. Aspergillus parasiticus ATCC 15517을 접종하여 aflatoxin을 생성시킨 옥수수(GCB70, 미국산)에 태양 광선 조사, UV 조사 및 물 세척 등의 전처치를 실시하였으며, 각 전처치 후의 시료를 옥수수의 일반적인 조리 및 가공 방법(끓이기, 찌기, 굽기 및 튀기기)에 따라 죽, 떡, 빵 및 팝콘을 만들었다. Aflatoxin이 생성된 옥수수 시료(AC)와 전처치에 따른 부과물로서 AC에 태양 광선을 7일 조사시킨 시료(SC), UV를 56시간(7일간) 조사시킨 시료(UC)및 물 세척을 3회 수행한 시료(WC), 그리고 이들의 조리 및 가공 완성품에 대한 aflatoxin 함량을 HPLC로 정량하였다. AC의 total aflatoxin함량은 전처치 시료에서는 태양 광선 조사시와 UV조사시(UC)에 유의하게 감소하였으며(p<0.05), 물 세척시에는 감소하였으나 유의한 감소는 아니었다. AC, SC, UC 및 WC를 조리 및 가공하였을 때 평균적으로 죽＞팝콘>떡＞빵의 순으로 aflatoxin이 감소되었다. 이로부터 aflatoxin에 오염된 옥수수의 조리 및 가공전 태양 광선 조사와 UV조사는 aflatoxin분해에 효과적인 것으로 나타났다. 또한 끓이기, 찌기, 굽기 및 튀기기 등의 조리 및 가공 방법은 aflatoxin의 감소에 도움이 되며, 특히 열에 지속적으로 노출되는 것이 가장 효과적인 것으로 나타났다. Aflatoxin이 오염된 옥수수에서 aflatoxin을 식품 중 기준치 이하로 감소시키기 위하여 더 많은 연구가 필요하다.

• 한국작물학회지
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• 제44권3호
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• pp.181-185
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• 1999

To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.

• 환경위생공학
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• 제13권2호
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• pp.115-120
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• 1998

This Study was performed to investigate the contents of aflatoxin $B_{1}$ in cereal, pulse, nuts and these products of domestic and import. These results were as follows. 1. Average concentration(in ${\mu}g/kg$) of aflatoxin $B_{1}$ in domestic foods were 2.6 in cereal, 3.9 in pulse, 4.2 in nuts and 1.4 grain products. The contents of aflatoxin B$_{1}$ in pulse and nuts were much higher than those of cereal and grain products. But their values were still within $10{\mu}g/kg$ the maximum residual level of aflatoxin $B_{1}$ for food of Korea. 2. Average contents of aflatoxin $B_{1}$ in import foods were 4.8, 5.4, 6.0, $3.8{\mu}g/kg$ for cereal pulse , nuts and popcorn & peanuts butter, respectively. And these values were found to be below the maximum residual level ($10{\mu}g/kg$) of aflatoxin $B_{1}$ for food of Korea. 3. The concentration of aflatoxin $B_{1}$ in 2 samples of domestic and 9 samples of import foods were over the tolerance limit for aflatoxin $B_{1}$ in food of Korea. Therefore, the hygienic managements of the foods should be required during storage and circulation at market.

• 한국표면공학회지
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• 제32권6호
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• pp.647-657
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• 1999

Due to the inherently poor adhesion strength of Cu-based leadframe/EMC (Epoxy Molding Compound) interface, popcorn cracking of thin plastic packages frequently occurs during the solder reflow process. In the present work, in order to enhance the adhesion strength of Cu-based leadframe/EMC interface, black-oxide layer was formed on the leadframe surface by chemical oxidation of leadframe, and then oxidized leadframe sheets were molded with EMC and machined to form SDCB (Sandwiched Double-Cantilever Beam) and SBN (Sandwiched Brazil-Nut) specimens. SDCB and SBN specimens were designed to measure the adhesion strength between leadframe and EMC in terms of critical energy-release rate under quasi-Mode I ($G_{IC}$ ) and mixed Mode loading ($G_{C}$ /) conditions, respectively. Results showed that black-oxide treatment of Cu-based leadframe initially introduced pebble-like X$C_2$O crystals with smooth facets on its surface, and after the full growth of $Cu_2$O layer, acicular CuO crystals were formed atop of the $Cu_2$O layer. According to the result of SDCB test, $Cu_2$O crystals on the leadframe surface did not increase ($G_{IC}$), however, acicular CuO crystals on the $Cu_2$O layer enhanced $G_{IC}$ considerably. The main reason for the adhesion improvement seems to be associated with the adhesion of CuO to EMC by mechanical interlocking mechanism. On the other hand, as the Mode II component increased, $G_{C}$ was increased, and when the phase angle was -34$^{\circ}$, crack Kinking into EMC was occured.d.

• 말소리와 음성과학
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• 제7권3호
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• pp.79-88
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• 2015

English vowels are difficult to teach and learn because both teachers and learners cannot show or see shapes of vocal tract inside their own mouth cavities. The aim of this study is to examine what kind of changes occur in production and perception of English vowels by college students before and after lessons in order to provide fundamental materials for teaching students English vowels. Fifteen volunteer female students attending an English phonetics course participated in the lessons for one and half a month period. Formant values of vowels produced and perceived before and after the lessons were obtained using Flying Popcorn and Praat. Results showed that a produced vowel space after the lessons was greater than that before the lessons with no significant difference. Distances between some adjacent corner vowels were too close to be distinguished. Secondly, perceived vowels before and after the lessons were almost the same. Here again, some adjacent vowels were closely spaced. Thirdly, three groups which were divided by the length of the distance between the vowel /i-${\ae}$/ showed similar patterns in their perception and production. Generally the vowel space expanded from [u] to [${\ae}$]. The author concluded that there was no drastic improvement of vowel perception and production within a short period of time. Further studies would be desirable to examine how successful any long-term English vowel lessons would be and which methods should be taken to evaluate students' achievements proposed here.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.281-287
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• 1997

We have reported a sensitive, specific and simple direct competitive ELISA method to detect aflatoxin in agricultural commodities. We evaluated the ELISA for practical use to detect aflatoxins contaminated in the domestic and foreign agricultural commodities. The detection limits of the direct ELISA for residual aflatoxins in rice, pine nuts, corns, almonds, bean nuts, and pistachio were 10 ppb and in peanuts and cashew nuts were 20 ppb, which were elucidated from the standard curves of ELISA for aflatoxin fortified into the agricultural commodities. Residue studies of naturally contaminated aflatoxins in the agricultural commodities were also carried out by using direct ELISA. As the results of the studies, it was revealed that there were no residues of aflatoxins in 20 rice samples produced in south Korea, 20 pine nut samples in south Korea (9 samples), USA (1 sample) and China (10 samples), each of 20 almond, pistachio and bean nut samples in USA. However, aflatoxin residues were detected in corn samples imported from north Korea (350∼585 ppb in 2 of 3 samples), from USA (109*326 ppb in 6 of 6 samples) and domestic corns (61-326 ppb in 7 of 17 samples). The toxins were contaminated in corn imported from USA for popcorn (17∼20 ppb, in 3 of 10 samples) whereas no residues were detected in corn from south Korea and China. In case of cashew nuts imported from India, 11.4∼23.1 ppb of aflatoxins were detected in 4 from 20 samples. Most of the contaminated foods were harvested before 1995. Thus, hygienic managements of the foods should be required during storage and circulation at market.

• Journal of Nutrition and Health
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• 제42권3호
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• pp.291-299
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• 2009

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.

• 한국식품과학회지
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• 제33권1호
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• pp.55-59
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• 2001

쌀의 팽화에 관한 연구는 팝콘에 관한 연구와 비교하면 매우 미흡한 편이다. 쌀을 팽화시킬 때 대부분 가압식 팽화기나 압출성형기를 이용하고 있다. 대부분의 쌀의 팽화에 관한 연구는 인도에서 이루어져 왔으며, 가공조건(수분함량, 가열온도) 등이 팽화쌀의 물리화학적 성질에 관한 연구가 대부분이다. 팝콘과 같은 인스턴트 팽화쌀의 팽화기작 및 개발에 관한 연구는 극히 제한되어 있다. 압출성형 팽화펠릿의 팽화에서 3일 수침 후 분쇄한 찹쌀을 이용하여 수분함량 $20{\sim}27%$, $CO_2$ 가스주입압력 2.8 MPa, 스크류회전속도 200 rpm으로 제조한 펠릿을 microwave oven에서 팽화시 밀도와 조직감이 비교적 낮게 나타나는 경향을 보였다. 또한 압출성형기로 제조된 펠릿의 팽화시 가장 큰 영향인자는 펠릿의 수분함량과 가스주입압력, 스크류회전속도의 조절에 의해 팽화 및 조직감을 최적화 할 수 있었다.

• 한국환경농학회지
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• 제39권4호
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• pp.352-359
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• 2020

BACKGROUND: The mulberry cultivars 'Daeshim' and 'Shimgang' were developed in RDA in 2014 and 2017, respectively. 'Daeshim' yields a fruit size bigger than that of other varieties and has a productivity of over 70%, whereas 'Shimgang' has a high yield and a special characterization against the mulberry popcorn disease. In our study, a compositional comparison of these popular cultivars in Korea was undertaken to explore the nutrient profiles of mulberry fruit and promote the development of the rich minerals and flavonoids in mulberry fruit as performing each other irrigation time. METHODS AND RESULTS: These two cultivars were collected from the Sericulture and Apiculture Division, RDA, in Korea to investigate their amounts, weights, minerals, and flavonoid content using each other instrument. After 6 h of irrigation treatment, the amount of fruit (kg/tree) from Daeshim and Shimgang increased by 17.5 and 15.2 kg/tree, respectively. The total flavonoid content from Daeshim and Shimgang was determined to be 132.9 mg and 36.3 mg, respectively, after the 6 h irrigation treatment. CONCLUSION: Appropriate irrigation treatment methods such as water scheduling and volume will help increase fruit quantities and farmer incomes. It would be interesting to conduct further in-depth research on these fruits so that consumers can benefit from them as a food additive.