• 생물환경조절학회지
• /
• 제15권4호
• /
• pp.396-399
• /
• 2006

본 연구는 몇 가지 채소(비트, 쑥갓, 상추, 케일, 무, 시금치, 단옥수수, 토마토)의 제염효과를 알아보기 위해 인위적으로 처리한 염류 집적 토양에서 재배후 작물 생육과 토양내 염류 함량을 조사하였다. 채소작물별 초장으로 본 생육은 EC $5dS{\cdot}m^{-1}$의 염류토양에서 상추와 쑥갓의 생육이 가장 크게 억제되었다. EC $5dS{\cdot}m^{-1}$수준의 염류토양에서 EC 잔존율은 토마토, 옥수수, 케일 순으로 낮았으며 비료 성분별 제염효과는 $NO_3의 경우는 옥수수, 토마토, 케일, K는 옥수수, 토마토, 비트, $P_2O_5$는 옥수수와 토마토가 가장 우수하였다. 제염효과는 재배기간이 60일이었던 토마토, 옥수수가 가장 우수하였으나, 염류토양 재배시 수확물의 상품성 저하와 재배시기 주작물 재배시기와 겹치는 문제가 있고, 생체중당 제염효과는 낮았다. 이에 반해 케일은 재배기간 30일로 짧고, 생육억제효과가 적으며, 생체중당 제염효과가 가장 우수하여 제염효과가 있는 전작 작물로 적합하리라 사료된다.

• 농업과학연구
• /
• 제46권4호
• /
• pp.941-953
• /
• 2019

Biodiesels are being explored as a clean energy alternative to regular diesel, which causes pollution. In this study, the optimum conditions for producing biodiesel (BD) by combining beef tallow, an animal waste resource with a high saturated fatty acid content, and corn oil, a vegetable oil with a high unsaturated fatty acid content, were investigated, and the fuel properties were analyzed. Furthermore, Multivariate Analysis of Variance (MANOVA) was used to verify the optimum conditions for producing biodiesel. The influences of control factors, such as the oil blend ratio and methanol to oil molar ratio, on the fatty acid methyl ester and biodiesel production yield were investigated. As a result, the optimum condition for producing blended biodiesel was verified to be tallow to corn oil blend ratio of 7 : 3 (TACO7) and a methanol to oil molar ratio of 14 : 1. Moreover, the interaction between the oil blend ratio and the methanol to oil molar ratio has the most crucial effects on the production of oil blended biodiesel. In conclusion, the analysis results of the fuel properties of TACO7 BD satisfied the BD quality standard, and thus, the viability of BD blended with waste tallow as fuel was verified.

• 한국식품과학회지
• /
• 제44권3호
• /
• pp.269-273
• /
• 2012

국내에서 유통되는 식용유지의 벤조피렌 함량과 정제유와 압착유의 제조 공정별 벤조피렌 함량변화를 살펴보았다. 측정된 모든 식용유지의 벤조피렌 함량은 허용한계 이하로 검출되긴 하였으나, 동일한 식용유지라 하더라도 벤조피렌 함량에 큰 차이를 나타내어 원료 및 제조 공정에 따라 최종제품의 벤조피렌을 저감화시킬 수 있음을 확인할 수 있었다. 정제유 및 압착유의 제조 공정별 벤조피렌 함량을 분석한 결과, 정제 공정을 거치면서 원유 및 착유 원유에 함유되어있던 벤조피렌의 함량이 꾸준히 감소되는 것을 확인할 수 있었다. 또한 옥수수유의 경우는 옥수수 배아를 압착 착유하는 과정에서 벤조피렌의 발생이 증가되었으며, 참기름의 경우는 참깨의 볶음 과정에서 벤조피렌이 급격히 발생하는 것을 확인할 수 있었다. 즉 식용유지의 제조 공정 중고온 처리과정에서 벤조피렌의 발생량이 급증하였으며, 이후 정제 공정에서 꾸준히 감소되는 현상을 나타내었다. 이러한 결과는 이후 벤조피렌의 저감화를 위한 공정개선의 기초자료로 활용할 수 있을 것이다.

• 한국작물학회지
• /
• 제44권3호
• /
• pp.267-272
• /
• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국작물학회지
• /
• 제47권
• /
• pp.107-123
• /
• 2002

This paper is intented to present a information of various aspects of quality related characteristics and standards for grades in maize. Maize is world's one of the three most popular cereal crops and a primary energy supplement and can contribute up to 30, 60, and 98% of the dairy diet's protein, net energy, and starch, respectively. Maize is also processed into industrial goods by wet or dry milling. Sweet corn is a leader among vegetable crops and its production for fresh or processing markets is a major industry in many countries. Over the years, the combined efforts of breeders and geneticists, biochemists, food scientists, and others have helped bring us to the point where we understand issues related to sweet corn quality. Traditional criteria for selecting corn hybrids have been based primarily on agronomic factors, including grain production, disease resistance, drought tolerance, and storage characteristics. Little emphasis has been placed on the quality and nutritional values of corn. Although there is widespread interest for value-enhanced corns have increased tremendously in the last five years, there is limited information available on the production and comparing the quality attributes of specialty grains with those of normal yellow dent corn. Most countries have developed national maize standards, aiming to provide a framework for trade, both internal and external. Where trading involves direct choice and price negotiation in front of the commodity, grading standards are rarely employed; quality is assessed visually and is influenced by end-use, and the price is determined more by local rather than national factors. The use of an agreed standard will provide an unambiguous description of the quality of the consignment and assist in the formation of a legally-binding contract. Standards can also be seen to protect consumers rights through setting limits to the amount of unsuitable or noxious material.

• 환경영향평가
• /
• 제27권6호
• /
• pp.695-703
• /
• 2018

북한의 텃밭에서는 비료사용이 매우 제한적이므로 남북한 농업분야 협력사업의 하나로 텃밭 부산물을 이용한 퇴비 제조방법의 제안은 실용적 가치가 있다. 본 연구는 북한의 실정을 고려하여 토끼 분변과 옥수수 부산물이 가장 얻기 쉬운 원재료 물질로 판단하고 이를 이용한 퇴비 제조 방법을 제안하고자 하였다. 북한의 시료를 구하기는 불가능한 일이기 때문에 남한의 여러 지역에서 옥수수 부산물 시료를 구하여 이들의 이화학적 성질을 분석하였다. 분석 결과, 주요 비료 성분인 질소의 경우 남한 정도의 공간 규모에서 유의한 차이가 없었으므로 경기도 지역의 옥수수 부산물을 퇴비화 재료로 활용하였다. 토끼 분변도 여러 지역에서 수집 분석하였는데 이를 풀만을 급이한 중국 단동의 분변 시료와 비교하였다. 이 결과 사료를 먹은 토끼 분변의 질소 함량은 풀을 먹인 토끼 분변에 비해 유의하게 낮았다. 북한 상황을 고려할 때 텃밭에서 키우는 토끼는 사료가 아닌 풀을 급이할 확률이 크지만 재료의 가용성으로 인해 경기도 연천에서 토끼의 분변을 확보하여 퇴비화 재료로 활용하였다. 퇴비화 과정은 토끼 분변과 옥수수 부산물의 혼합비를 1:1, 1:2, 1:3 로 각각 처리하여 60일 동안 진행하였다. 그 결과 1:1 혼합비를 통해 제조된 퇴비는 부숙 완료 후 총 질소 함량은 1.98%이었고 유기물/질소 비도 31.7에 달하여 시판되고 있는 상업용 퇴비와 질적으로 차이가 없음을 확인하였다.

• 대한지역사회영양학회지
• /
• 제15권4호
• /
• pp.525-535
• /
• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

• 한국식품과학회지
• /
• 제39권2호
• /
• pp.133-137
• /
• 2007

유지의 산화안정도 측정을 위해 개발된 DPPH법의 최적화를 위해 시료의 양에 따른 유지의 산화변화를 분석하였고, 결정도니 조건을 사용하여 시중에서 튀김유로 사용되는 4종류 식용유지의 열산화안정성을 측정하였다. CDA와 p-AV는 산화반응이 진행될수록 증가하였으며 시료간의 상대적인 산화안정성 차이를 확인할 수 있었다. 반면에 DPPH법은 유지의 산화라디칼과의 반응성을 이용하며 흡광도의 증가와 감소를 반복하는 경향을 나타냈고 이로부터 유지산화라디칼의 변화를 측정 할 수 있었다. 또한 유지의 초기 전자 혹은 수소공여능을 확인할 수 있었고, DPPH 흡광도 증가를 통해 산화방지물질의 소진속도 및 산화라디칼의 생성속도를 계산할 수 있었으며, 산화방지물질의 소진시점을 결정할 수 있었다. 따라서 DPPH법을 기존의 산화도 측정방법과 병용한다면 유지의 산화도는 물론 산화반응 단계를 측정 할 수 있고, 산화안정성을 예측하는데 도움이 될 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권3호
• /
• pp.387-394
• /
• 2019

Objective: This study was to investigate the nutrient ileal digestibility of dried mealworm (Tenebrio molitor) larvae and compare with those of three animal protein by-products in growing pigs. Methods: A total of 12 crossbred ($[Landrace{\times}Yorkshire]{\times}Duroc$) growing pigs with average body weights of $24.12{\pm}0.68kg$ were surgically equipped with simple T-cannulas after being deprived of feed for 24 h according to published surgical procedures. These pigs had a recovery period of two weeks. A total of 12 pigs were assigned to individual metabolic crates and allotted to one of four treatments with 3 replicates in a fully randomized design. Dietary treatments included the following: i) Fish meal, corn-vegetable by-product basal diet+9.95% fish meal; ii) Meat meal, corn-vegetable by-product basal diet+9.95% meat meal; iii) Poultry meal, cornvegetable by-product basal diet+9.95% poultry meal; iv) Tenebrio molitor, corn-vegetable by-product basal diet+9.95% dried Tenebrio molitor larvae. Results: Results showed that the apparent ileal digestibility (AID) of Lys was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal diet. Pigs fed Tenebrio molitor diet showed increased (p<0.05) AID of His and Arg compared to pigs fed Fish meal or Meat meal diet. The AID of Cys was increased (p<0.05) in pigs fed poultry meal and Tenebrio molitor diets compared to that in pigs fish meal diet. Pigs fed meat meal, poultry meal, and Tenebrio molitor diets showed higher (p<0.05) standardized ileal digestibility (SID) of total energy compared to pigs fed fish meal diet. The SID of Arg was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal or meat meal diet. Furthermore, pigs fed poultry meal or Tenebrio molitor diets showed increased (p<0.05) SID of Cys compared to pigs fed fish meal diet. Conclusion: In conclusion, providing pigs with diets that contained Tenebrio molitor larvae meal improved AID and SID of nutrients as well as essential and non-essential amino acids. The digestibility of dried mealworm larvae protein and its utilization in vivo are also good. Therefore, dried mealworm larvae protein can be used as protein source at 10% level in growing pigs.

• 한국축산식품학회지
• /
• 제21권1호
• /
• pp.38-46
• /
• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.