• 전기학회논문지
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• 제60권2호
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• pp.338-343
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• 2011

In this paper, the FT-IR, conductivity and flow electrification phenomena of Vegetable oils were discussed. Vegetable oil has high flash point and eco-friendly properties compared to conventional mineral oil. Accelerated aging transformer oil samples produced in the oven at 140[$^{\circ}C$] for 500 hours, 1000 hours, 1500 hours, 2000 hours. Serial device to measure the flow electrification phenomena was designed and fabricated. Pico ammeter and the Labview data measurements were utilized. The effects of Temperature and antistatic agent on fluid flow electrification were investigated. Both Mineral and vegetable oil showed similar trends for temperature change. The polarity reversal occurred in mineral oil with antistatic agent above 10 ~ 30[ppm] and in vegetable oil with antistatic agent above 5[ppm].

• 한국작물학회지
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• 제50권spc1호
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• pp.171-174
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• 2005

국내에서 육성된 종실용 들깨와 잎들깨 품종을 대상으로 주요특성 및 함유성분을 분석하여 용도별 들깨의 주요특성 차이를 확인한 결과를 요약하면 아래와 같다. 1. 잎들깨 품종의 평균 개화기는 9월 28일로 종실용 들깨의 평균 개화기 9월 5일보다 약 23일 늦었으며, 경장 및 마디수도 종실들깨보다 낮은 양상을 나타내어 생육상의 뚜렷한 차이를 나타내었다. 2. 종실용 들깨의 평균 천립중, 종실수량 및 기름함량이 잎들깨 품종보다 높은 양상을 나타내어 종실특성은 종실들깨가 우수하였으나, 잎 수량 및 잎 함유 안토시아닌 함량은 잎들깨 품종이 종실들깨 품종보다 각각 1.8배 및 2.1배 높은 양상을 나타내어 잎 특성은 잎들깨 품종이 우수하였다. 3. 종실용 들깨 및 잎들깨 품종의 종실 지방산 조성은 차이가 없었으며, 잎 함유 평균 엽록소 함량은 종실용 들깨가 잎들깨 품종보다 다소 높은 양상을 나타내었다.

• Journal of Biosystems Engineering
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• 제27권2호
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• pp.89-96
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• 2002

The trend of consumption of vegetable soybeans is increasing because they are recognized as the clean vegetable. The works requiring the most intensive labor are threshing and seperation ones, and they form about 80% of total labour for vegetable soybeans production. It is necessary to develop the vegetable soybeans-thresher for the sake of cost down of vegetable soybeans production. The purpose of this study is to acquire the basic informations to design of the vegetable soybeans-thresher. We make the experimental system which control the speed of threshing cylinder and the teeth gap and investigate the detachment forces. The result are as follows ; The ratio of un-threshed soybeans-pod to stem after threshing work is decreasing as the threshing cylinder speed increases: 0.0% and 2.8% at 55m/s and 18m/s of threshing cylinder speed respectively. Also the ratio of un-threshed soybeans-pod to stem is shown as 2.0% below in the condition of 64~160mm of teeth gap and over 28m/s of threshing cylinder speed. The damaged pod ratio of detached soybeans after threshing work is decreasing as the threshing cylinder speed increases: 4.8% and 1.3% at 55m/s and 18m/s of threshing cylinder speed respectively. The minimum damaged pod ratio of detached soybeans are shown as 1.0%, 1.5% and 1.9% at 18m/s, 28m/s and 37m/s of threshing cylinder speed respectively. The average detachment forces of pods are shown as 1.5kg$_{f}$ for 3 grains, 1.2kg$_{f}$ for 2 grains and 0.8kg$_{f}$ for 1 grain respectively. The maximum detachment force of pod is shown as 2.7kg$_{f}$ for 3 grains. grains.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Nutrition Research and Practice
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• 제12권6호
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• pp.527-534
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• 2018

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention. RESULTS: Children's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group. CONCLUSION: Veggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.

• Nutrition Research and Practice
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• 제17권2호
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• pp.307-315
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• 2023

BACKGROUND/OBJECTIVES: Previous studies have shown an association between breastfeeding and higher fruit and vegetable consumption and the level of dietary variety in children. However, few studies have reported this association on the feeding characteristics. Therefore, this study examined the association of the feeding characteristics with the consumption of fruit and vegetable and dietary variety in children. SUBJECTS/METHODS: This study recruited 802 participants from their parents with information on their feeding, and 24-h dietary recall. The associations of the feeding characteristics with fruit and vegetable consumption and dietary variety score (DVS) were analyzed using a multiple logistic regression model. RESULTS: Compared to the feeding type of exclusive breastfed children, exclusive formula-fed children had a significant association with a lower DVS (odds ratio [OR], 0.42, 95% confidence interval [CI], 0.23-0.77). Fruit and vegetable consumption was classified into 6 groups: non-salted vegetables (NSV), salted vegetables (SV), fruit (F), total vegetables (TV), non-salted vegetables + fruit (NSVF), and total vegetables + fruit (TVF). According to the mean level of fruit and vegetable consumption, compared to the duration of total breastfeeding for 6 month or less, a greater duration of breastfeeding for 12 mon had a significant association with a higher intake of NSVF and TVF (OR, 1.85, 95% CI, 1.20-2.85 and OR, 1.89, 95% CI, 1.22-2.92). On the other hand, the early introduction of formula feeding for 4 mon had a significant association with a lower intake of F and NSVF (OR, 0.59, 95% CI, 0.38-0.91 and OR, 0.63, 95% CI, 0.40-0.99). CONCLUSIONS: These results confirm that breastfeeding is associated with higher fruit and vegetable consumption and dietary variety, whereas formula feeding is associated with lower fruit and vegetable consumption and dietary variety. Therefore, the feeding characteristics in infants may affect fruit and vegetable consumption and dietary variety in children.

• 한국염색가공학회지
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• 제24권3호
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• pp.213-220
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• 2012

In this study, we investigated the effect of natural vegetable treatment agent on the bleaching and damage of human hair during permanent wave formation. The vegetable treatment agent was prepared by fermenting the mixture of tea leaves (10g), black rice (100g), black bean (100g), corn (100g), malt (50g), and water(500g) at room temperature for 1 week. The degree of bleaching and damage was checked by Munsell value 'L' and morphological changes of hair in FE-SEM. When the hair was bleached, the Munsell value 'L' was almost same regardless of adding the vegetable treatment to the bleaching solution. But when the hair was permanently waved, the curl formation ability was high and the damage was low in the case of adding the vegetable treatment. This means that the vegetable treatment covers the scale of hair and protects the hair from the chemicals.

• 한국식생활문화학회지
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• 제17권5호
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• pp.646-652
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• 2002

In this study, we selected supplementary vegetable resources to develpe nutritious supplementary model of korean formula for infants and children, purchased and analyzed it to use with a model. We also referred to an old book about Korean vegetable resources and searched a form of vegetable resources. There are a lot of vegetable resources of various kinds which lied scattered in mountains and fields of our country. As for these, a beyond compare menstruation activity component is becoming clear with a lot of things. It is thought that depth search and study of these vegetable resources and practical application to a infant and child supplemen is desirable. Therefore, we choosed vegetable resources ; a Capsella brusapastoris, a Codonopsis lanceolata, Dandelion, a wild plant, a Tractylis ovata(dried), a Tractylis ovata(native), a Pine plant, a burdock, a JanDae, a Plantain, a HollpDae, which gathered in our country, and we analyzied priximate aomposition of sample (moisture, ash, total carbohydrate, crude fat, crude protein, dietary fiber) and micronutrient contents of sample (calcium, Iron, flavonoids, vitamin A, vitamin C, vitamin E).

• 한국유기농업학회지
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• 제19권spc호
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• pp.222-224
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• 2011

The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.

• 한국식품영양과학회지
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• 제39권8호
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• pp.1187-1193
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• 2010

녹즙은 가열살균공정을 거치지 않기 때문에 유통기한이 매우 짧아 비가열 살균기술 중의 하나인 UV 살균처리 방법을 이용하여 신립초 및 케일 녹즙을 제조한 후 저장기간에 따른 항산화 활성의 변화 및 아질산염 소거능의 변화를 측정하였다. 저온살균방법 중 UV 처리 기술을 이용하여 신립초 및 케일 녹즙을 제조한 후 UV 처리에 따른 저장기간 내 항산화 활성의 변화 및 아질산염 소거능 변화를 측정하였다. 신립초 및 케일 녹즙의 polyphenol 화합물의 함량은 UV 처리에 의하여 다소 감소하였으며 저장기간이 증가할수록 대조군 및 UV 처리군 모두 polyphenol 화합물의 함량이 감소하였다. DPPH 전자공여능의 변화는 UV 처리 직후 대조군에 비하여 UV 처리군이 다소 높은 활성을 보였고 저장기간 내내 유의적인 차이를 보이지는 않았다. 또한 UV 처리군 간에는 크게 유의적인 차이는 없는 것으로 나타났다. ABTS 활성을 보면 UV 처리 직후 녹즙의 활성은 대조군에 비하여 UV 처리군이 다소 낮게 나타났으며 케일의 경우 UV 처리군간에는 처리 유속이 느릴수록 낮게 나타났다. 금속이온 제거능에서는 신립초의 경우 UV 처리 직후 대조군이 가장 높았고 UV 처리군이 다소 낮은 활성을 보였으며 UV 처리 유속과는 크게 관계없는 것으로 나타났다. 케일의 경우, 대조군과 UV 처리군 모두 제조 직후 유의적인 차이는 없는 것으로 나타났으며 저장기간에 따른 변화는 신립초와 마찬가지로 증가하는 경향이었다. 지질과산화 억제능은 신립초와 케일 모두 blank에 비하여 낮은 O.D.값을 보여 지질과산화 억제능이 있었으며 대조군보다 UV 처리군이 다소 높은 O.D.값을 보여 UV 처리 시 지질과산화 억제능이 감소함을 나타냈다. 아질산염 소거능의 경우, 대조군과 UV 처리군 모두 큰 차이가 없었으며 pH 1.2에서 가장 높은 소거활성을 나타내었다.