• 생명과학회지
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• 제18권7호
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• pp.1011-1014
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• 2008

TAS2R38 유전자의 일배체형과 미맹 간익 관계에 대한 이해는 개인에 따라 다양한 음식 선호도의 유전학적 기초와 쓴맛에 대한 민감도로 예측할 수 있는 건강과의 관계에 관한 연구에 많은 도움을 줄 것이다. 또한, TAS2R38과 같이 생체내에서 표현형에 강력한 영향을 준다고 알려진 유전자에 대한 정보는 인간의 미각에 대한 생리학, 생화학적 기능, 분자적 구조를 설명하기 위한 연구에 중요한 정보를 제공할 것이다. 이러한 연구 결과들은 앞으로 각종 인공 감미료 등의 섭취가 증가하면서 급증하고 있는 미각장애에 대한 분자유전학적인 진단과 유전자 치료의 기틀을 마련하는데 기여할 것이다.

• 한국조리학회지
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• 제12권1호
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.

• 한국CDE학회논문집
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• 제6권1호
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• pp.17-23
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• 2001

Lasting machines for shoe manufacturing are continuously developed with the aid of automation and CAM(Computer Aided Manufacturing). Although automation and CAM techniques have tremendously reduced the labor in shoe manufacturing, there still remain some parts manufactured by experts. In order to enhance the capability and efficiency of machines for labor-free shoe manufacturing, CAD data of a shoe last is essential. While CAD datarization takes the fundamental role in the shoe design and manufacturing, there has been little research for the CAD datarization of a shoe last. In this paper, a new procedure for CAD datarization of a shoe last using finite element patches and a tension sl)line method is proposed for application to shoe manufacturing machines. The outer line of a shoe-last sole is interpolated by a tension spline method and bonding lines are extracted from the shoe CAD data. Data set for a control algorithm of the tasting machine can be produced from the CAD data.

• 기술사
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• 제18권2호
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• pp.16-22
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• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• Journal of Animal Science and Technology
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• 제58권3호
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• Asian-Australasian Journal of Animal Sciences
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• 제25권1호
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• pp.143-150
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• 2012

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

• 한국콘텐츠학회논문지
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• 제1권1호
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• pp.100-108
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• 2001

디자인 개발시 사용자 참여의 중요성이 날로 증가하고 있는 것은 자명한 사실이다. 그중 사용성평가에서의 사용자 참여는 비교적 활발한 상태이다. 하지만, 현재 기본적으로 행해지고 있는 랩에서의 사용성 평가는 여러 가지 면에서 극히 제한적이며 비용이 많이 들고, 시간 또한 많이 소비된다. 또한 이러한 평가는 광범위한 데이터의 수집과 빠른 피드백을 얻는데 여러 가지 문제점을 가지고 있다. 본 연구에서는 이상과 같은 배경을 바탕으로 실험실에서의 사용성 평가 에서 생기게되는 여러 가지 요인 등에 의해 제한되었던 사용자들의 참여를 극대화하기 위하여 초기 디자인 프로토타입을 웹상에서의 사용성 평가 콘텐츠로 활용하는 방안을 모색하였다.

• Fisheries and Aquatic Sciences
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• 제11권1호
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• pp.15-22
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• 2008

Excessive growth of phytoplankton is a common and severe problem in intensively farmed pangasiid catfish (Pangasius hypophthalmus) culture ponds. It can lead to cyanobacterial blooms, reduced fish growth, bad-tasting fish flesh, and lower market demand. To investigate how to manage undesirable phytoplankton growth, we evaluated three stocking strategies in nine rural fishponds (0.020-0.022 ha) owned by various farmers: a pangasiid catfish mono culture (treatment 1, $T_1$), and pangasiid catfish-silver carp (Hypophthalmichthys molitrix) polycultures at two stocking ratios of 1:1 (treatment 2, $T_2$) and 2:1 (treatment 3, $T_3$). The total density of all ponds was approximately 30,000 fishes/ha. Monoculture ($T_1$) resulted in significantly higher (p < 0.05) nutrient levels (nitrate and phosphate) in ponds than did polyculture ($T_2$ and $T_3$). Nutrient loads increased with culture time, resulting in increased growth of phytoplankton, including Cyanophyceae (9 genera), Chlorophyceae (15 genera), Bacillariophyceae (8 genera), and Euglenophyceae (3 genera). The introduction of silver carp as a co-species helped to regulate phytoplankton growth and to improve the water quality of pangasiid catfish culture ponds.

• Journal of Nutrition and Health
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• 제38권1호
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• pp.76-81
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• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

• 동아시아식생활학회지
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• 제27권2호
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• pp.185-193
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• 2017

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.