• 한국조경학회지
• /
• 제36권6호
• /
• pp.34-42
• /
• 2009

본 연구는 공동주택 단지에 온실 형태의 EVERGREEN PARK를 도입하기 위하여 진행하였으며, 단순한 관상을 위한 온실이 아닌, 주민의 적극적인 참여와 활용을 목표로, 사계절 내내 이용 가능한 외부 공간의 구심점으로서 주민의 편의와 유익한 서비스를 제공하고자 하였다. 계획의 주안점은 다음과 같다. 첫째, 아열대 식물들은 상록활엽성 식물들로 사계절 녹음을 유지하고, 잎의 육질이 두껍고 윤택이 많다. 이런 상록활엽수들이 주 수종인 아열대 식물용 온실을 온대지방에 도입하여 독특하고 고급스런 상록수림을 온대지방 사람들이 이용할 수 있도록 계획하였으며, 최고급의 상록식물상을 매우 저렴한 유지관리 비용으로 이용자들에게 제공할 수 있도록 계획하였다. 둘째, 공동주택단지 내에 도입한 아열대 식물용 온실은 지하연계구조형과 독립 구조형으로서 가온설비 없이 조성하여 지열을 이용하며, 차광 등의 방법을 이용하도록 제시하였다. 셋째, 활용방안으로서 (1) 건강과 휴식(Evergreens, 허브가든, 수 공간), (2) Community와 교육(식물벼룩시장 및 식물병원, 식물관련강좌(전시회), 체험학습프로그램), (3) Vine Garden 등의 운영프로그램을 제시하였으며, 나비축제, Aroma festival, Smile Oak Nuts, 촛불축제, Christmas! Photo Site 등의 4계절 이용방안을 제시하였다. 넷째, 온실의 운영 유지관리는 주민이 중심이 되는 주민차치회 중심 운영관리와 외부전문업체 중심 운영관리의 방안을 제시하였다.

• 대한치과보철학회지
• /
• 제40권2호
• /
• pp.140-155
• /
• 2002

Void-free impression taking is important for the fabrication of accurate dental restorations. One of the essential properties of an impression material used for indirect fabrication of precision castings is the reproduction of the fine detail. The objective in this study was to determine the influence of mixing methods on the number of voids and surface detail reproduction. The number of voids and surface detail reproduction were evaluated with the steteomicroscope $SZ-PT^{(R)}$ and photographed. The results were as follows ; 1. In comparison of the void formation according to mixing methods of all impression materials, mechanical mixing was better than hand mixing and there was significant difference(p<0.05) 2. In comparison of the void formation according to hand mixing of alginate impression materials($TOKUSO\;A-1{\alpha}^{(R)},\;CAVEX\;IMPRESSIONAL^{(R)},\;AROMA \;FINE\;DF\;III^{(R)}$), there was no significant difference among alginate groups. But the number of void was increased in the order of $Panasil^{(R)}\;contact,\;TOKUSO\;A-1{\alpha}^{(R)},\;Permlastic^{(R)}$ light bodied and there was significant difference (p<0.05). 3. In comparison of the void formation according to mechanical mixing of alginate impression materials($TOKUSO\;A-1{\alpha}^{(R)},\;CAVEX\;IMPRESSIONAL^{(R)},\;AROMA FINE\;DF\;III^{(R)}$), there was no significant different among alginate groups. But the number of void was decreased in order of $TOKUSO\;A-1{\alpha}^{(R)},\;Permlastic^{(R)}light\;bodied,\;Panasil^{(R)}$ contact and there was significant difference (p<0.05). 4. In comparison of the surface detail reproduction according to mixing methods of 3 types of impression materials($TOKUSO\;A-1{\alpha}^{(R)},\;Permlastic^{(R)}\;light\;bodied,\;Panasil^{(R)}\;contact$), there was no significant difference between hand mixing and mechanical mixing method 5. The surface detail reproduction was only influenced by impression materials, and produced better in order of $TOKUSO\;A-1{\alpha}^{(R)},\;Panasil^{(R)}\;contact,\;Permlastic^{(R)}$ light bodied. There was significat difference among 3 type of impression materials(p<0.05). From the above results, void formation is influenced by mixing methods and surface detail reproduction is influenced by impression materials than mixing methods. Therefore, to fabricate accurate restorations, proper impression material and mechanical mixing method are more effective and available clinically.

• Animal Bioscience
• /
• 제35권8호
• /
• pp.1258-1269
• /
• 2022

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

• 한국조리학회지
• /
• 제19권4호
• /
• pp.279-290
• /
• 2013

참죽나물은 맛과 향 및 붉은 색이 조화를 이루는 귀한 산채 중의 하나로 우리나라와 중국에서만 이른 봄에 참죽나무 순을 데쳐서 나물로 먹었던 전통식품 중의 하나이다(Kim et al. 2012). 본 연구는 전통 산채인 참죽나무 잎을 분말화한 후 첨가량을 달리하여 전병반죽에 첨가하여 total phenolic content, DPPH free radical 소거활성을 측정하였으며 참죽 전병의 품질특성을 비교분석하기 위해 반죽의 수분 및 pH, 전병의 비중, 수분, 색도, 경도, 관능평가를 실시하였다. 이를 통해 참죽나무 잎의 저장성과 가공방법을 연구하고 전병에 첨가하여 기호 및 영양학적 가치를 높이고자 하였다. 참죽 전병의 total phenolic content는 참죽 분말 12%를 첨가한 첨가군이 $161.1{\pm}0.09$ mg GAE/100 g로 가장 높았다. DPPH free radical 소거활성은 $1000{\mu}g/m{\ell}$ 수준에서 12% 첨가군이 가장 높은 활성을 보였다. 반면 반죽의 pH와 수분함량은 참죽 분말이 증가함에 따라 감소하였으며, 전병의 수분함량 또한 감소하였다. 전병의 색도는 L값과 b값은 참죽 분말 첨가량이 증가할수록 낮아지고, a값은 높아지는 유의적인 차이를 나타냈으며, 경도는 시료 첨가에 따라 다소 증가하는 경향을 나타내었다. 관능검사에서는 9% 첨가군이 모든 항목에서 가장 높은 선호도를 보였다. 이러한 결과들로 미루어 보아 참죽 분말은 뛰어난 항산화능을 보이고 있으며 가공식품의 기능성 재료로 충분한 가치가 있음을 확인할 수 있었다.

• 한국식품영양학회지
• /
• 제29권4호
• /
• pp.538-546
• /
• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Asian-Australasian Journal of Animal Sciences
• /
• 제26권2호
• /
• pp.287-294
• /
• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

• Journal of Microbiology and Biotechnology
• /
• 제28권1호
• /
• pp.50-58
• /
• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Applied Biological Chemistry
• /
• 제29권4호
• /
• pp.422-428
• /
• 1986

간장과 된장 중에 서식하는 세균이 한국 재래식 간장과 된장의 독특한 향기와 주 맛성분인 아미노산과 유리당을 생성할 수 있는지를 알기 위해 연구하였다. 한국 재래식 간장과 된장 중에서 분리된 세군은 모두 Bacillus species이였다. 분리균은 각각 메주향, 한국 재래식 간장의 독특한 향인 짠 간장향 및 된장향을 생성하고, protease와 amylase 를 생성하므로 한국 재래식 간장 및 된장의 맛과 향기 생성에 크게 기여하리라 사료된다. 특히, B. licheniformis인 $SSB_3$는 좋은 짠 간장향을, B. polymnxa인 $SSB_4$, Bacillus sp. 인 $SPB_1$, B. brevis인 $SPC_2$ 및 B. lichemiformis인 $SPC_{2-1}$은 구수한 된장향을 각각 생성하였고, protease와 amylase도 상당수준 생성하였다.

• 한국조리학회지
• /
• 제23권8호
• /
• pp.153-162
• /
• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• 대한본초학회지
• /
• 제31권4호
• /
• pp.53-60
• /
• 2016

Objective : The purpose of this study was to investigate anti-aging and antioxidant effects of extracts of Nelumbo nucifera leaves (NN-L) using ethanol on skin .Methods : Each part of leaves(NN-L), flowers(NN-F) and stem(NN-S) was extracted with 70% ethanol. We performed radical scavenging assay(DPPH, ABTS+, Superoxide anion radical), elastase inhibition assay, collagenase inhibition assay. NN-L extracts were tested for cell viability(MTT assay), MMP-1 inhibition and MMP-1 protein expression on CCD-986sk cells (human fibroblast line).Results : Recently, many studies have reported that elastin is also involved in inhibiting or repairing wrinkle formation, although collagen is a major factor in the skin wrinkle formation. We measured its free radical scavenging activity, elastase inhibitory activity and expression of MMP-1 (matrix metalloprotease-1) in human fibroblast cells. Among the parts of Nelumbo nucifera, NN-L showed the highest antioxidant activities and in radical scavenging. DPPH, ABTS+ and Superoxide anion radical scavenging activity of NN-L at concentration of 1,000 μg/mL were 91.43%, 99.31% and 73.7% respectively. In vitro elastase and collagenase inhibition effects of NN-L at concentration of 1,000 μg/mL was 42.8% and 55.3% respectively. The ethanol extract of NN-L showed cell viability of 95.4% in 50 μg/mL concentration. In addition, The results from Western blot assay showed that NN-L decreased the expression of MMP-1 protein in a dose-dependent manner (by up to 35.0% at 50 μM).Conclusion : The findings suggest that the NN-L great potential as a cosmeceutical ingredient with antioxidant and anti-wrinkling effects.