• Journal of Applied Biological Chemistry
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• 제59권3호
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• pp.189-201
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• 2016

과일류 가공 중 농약의 가공계수는 과일 가공품의 농약 기준 설정에 사용된다. 본 연구는 2010년부터 2014년까지 JMPR의 가공식품 중 잔류농약 가공계수 자료를 고찰하였다. 사과의 세척, 건조, 통조림, 주스, 소스, 퓌레 및 Pomace 가공 중 19종 농약의 가공계수를 비교하였다. Pomace를 제외한 사과가공품은 대부분 가공계수가 1 이하의 결과를 보였다. 포도의 세척, 주스, 포도주, 건포도 및 Pomace 가공 중 21종 농약의 가공계수를 평가하였다. 건포도의 가공계수는 대부분 1 이상으로 나타났다. 오렌지의 주스, 오일 및 마말레이드 등 가공 중 19종 농약의 가공계수를 평가한 결과, 오일의 가공계수가 1 이상으로 나타났다. 토마토의 주스, 퓌레 및 페이스트 등 가공 중 27종 농약의 가공계수를 비교한 결과, Pomace를 제외하고 페이스트의 가공계수가 가장 높게 나타났다. 자두의 세척, 건조 및 퓌레 과정 중 12종 농약의 가공계수는 건조에서 대부분 1 이상으로 나타났다. 농약의 지용성과 휘발성 같은 물리적인 특성과 과일 가공 중 가공계수는 사과 주스, 오렌지 주스, 토마토 퓌레와 페이스트 및 딸기잼 가공에서 유의적인 상관관계가 있었다.

• 동국한의학연구소논문집
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• 제9권
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• pp.127-138
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• 2000

잠양법(潛陽法)은 평간치법(平肝治法)의 일종으로 간양(肝陽)이 상항(上亢)해서 나타나는 두목혼훈(頭目昏暈), 수족추휵, 구안괘사, 설건어삽(舌乾語澁), 두통불지(頭痛不止), 졸연도지(猝然倒地) 등의 증상(症狀)에 쓰는 치법(治法)이며 중풍(中風)의 표실증(標實證)을 다스리는 목적으로 다용(多用)되고 있다. 중풍(中風)에서의 활용(活用)은 청대(淸代)에 이르러 본격화되었는데, 엽천사(葉天士)는 "자액식풍(滋液熄風), 유양영락(濡養營絡), 보음잠양(補陰潛陽)"을 사용하였고, 장백룡(張伯龍)은 "잠진섭납(潛鎭攝納)"하는 치료법을 사용하였다. 중풍(中風)의 병리(病理)가 본허표실(本虛標實)하므로 항상 자음(滋陰), 보수(補水)하는 치법(治法)과 상호보완적(相互補完的)으로 사용되고 있다. 잠양법(潛陽法)이 다용(多用)된 병증은 간신음허(肝腎陰虛), 풍양상요(風陽上擾)로 인한 중경락증(中經絡證)과 중장부증(中臟腑證) 중에서 양폐증(陽閉證)이며, 탈증(脫證)의 일부와 중풍일구(中風日久)로 인(因)한 전간(癲癎)에도 사용되었다. 잠양락(潛陽樂) 중 진주모(珍珠母), 석결명(石決明), 대모(玳瑁), 모려(牡蠣), 패치(貝齒), 구판(龜板), 별갑(鱉甲) 등 개류(介類)의 효력이 뛰어나고, 치방(治方)으로는 진간식풍탕(鎭肝熄風湯), 호잠환(虎潛丸), 고본단(固本丹), 복맥탕(復脈湯), 천마구등음(天麻鉤藤飮), 영양각탕(羚羊角湯) 등이 활용되고 있다.

• 복식문화연구
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• 제8권6호
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• pp.915-929
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• 2000

As a result of research, the character of the general dress-costumes from the late 17th century to the early 18th century in Genre Paintings of DuSeo Yun and YoungSeok Cho is as follows. Firstly young women wore braided hair at the back of head and married women wore hair in the style of Unjeun-mori with Gache. The length of Jeogori (Korean traditional jacket) covered waistor shortened to waist length. The width of Jeongori was suitable, because side-seam line was straight or oblique as it comes into inner line. The width of Git was enough and Mokpan-git (shape of board) and Kal-kit (shape of knife) appeared, and sometimes used other color fabric. Sleeve was narrow and ostly folded up. Chima (Korean traditional skirt) used darker color fabric than Jeogori and the width of Chima was narrow and its length was short. Sokbaji (Korean traditional underpants) shown below were narrow and its end narrower. They were barefoot or they wore Hye (Korean traditional shoes) after putting on Beoseon (Korean traditional socks). Secondly general man's hair tie a topknot (sangtu) and put on headdres, 'Bang-lip', 'Mang-geon', hairband, 'Tang-geon' on head. The length of Jeogori became shorter from the line which covered hip to the line which covered waist. The width of Jeogori was suitable and sometimes it had a slit of side-seam line. The width of Git (neckand) was wide and the length of Git was long. 'Kal-git'appeared and it used other color fabric. The shape of sleeve was straight and narrow. They folded up their sleeves. They folded up their sleeves. They folded up their slack that look like 'Jam-bang-i'and the width of slacks was not suitable, and it was narrow. Baji (Korean traditional pants) were with or without knot, worn 'Hangjeon'(ankle band). They were barefoot and wore 'Hye'or 'Jipsin'(Korean traditional straw shoes). Thirdly a person of high birth or a low-ranked official put 'Yu-geon', 'Mang-geon', 'Gat', 'Tang-geon', 'Bok-du', 'Bok-geon', 'Whi-hang'on their head on a topknot. They wore 'Po (Shim-ui, Jick-ryeong'Jung-chi-mak, Do-po, etc)'on Baji and Jeogori. 'Po'was long and wide, it knot with 'Se-jo-dae'(string belt) or 'Po-baek-dae'(band belt). It had a slit of sideline and 'Mu'which had or had not or which were hard to confirm. The shape of sleeve was straight or very wide and its length was long. The width of Baji was wide and knotted with 'Hangjeon'and wore'Beoseon'and 'Hye'. Fourthly child's hair was short or knotted to the back of the head. The length of Jeogori reached waist line and its width was wide. It had a 'Jeogori'which had s slit of sideline. The shape of sleeve was 'Tong-su'(straight), and the length of sleeve was diverse. They put 'Baeja'on 'Jeogori'. The width of Baji was not wide. They wore them straight without or with knot, 'Hangjeon'. They were barefoot or put on 'Jipsin'.

• 한국지반환경공학회 논문집
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• 제11권1호
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• pp.5-11
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• 2010

본 연구에서는 에어로졸 증착법을 사용하여 광촉매 $TiO_2$ 박막을 제조하기 위하여 원심분리기의 회전속도, vibration milling 시간에 의한 입경 변화 등과 같은 운전인자의 영향을 검토하였고, 제조된 고정화 $TiO_2$ 광촉매 박막의 경우와 $TiO_2$ 광촉매 분말을 부유 상태로 존재시킨 경우와의 막투과 특성의 변화를 실험적으로 비교검토 하였다. 원심분리기의 회전속도 1000-3000rpm 에서 얻어진 $TiO_2$ 분말은 저온 분사 성형법(aerosol deposition, AD)으로 $TiO_2$ 박막을 제조하는데 있어서 nozzle powder 막힘 현상과 같은 문제점을 나타내었다. 한편, vibrating milling에 의해 제어된 $TiO_2$ 분말의 평균입경 크기는 vibrating milling 2시간 후 약 420nm로 AD법을 이용한 입자의 증착에 효과적인 것으로 나타났다. XRD 분석 결과, 광촉매에 효과적인 아나타제 상을 잘 유지하고 있는 것으로 나타났으며, 이러한 결과로부터 vibrating milling은 $TiO_2$ 분말을 제어하는데 있어 적절한 전처리 공정임을 확인할 수 있었다. 제조된 $TiO_2$ 박막의 여과 특성으로 $TiO_2$ 분말을 분리막의 표면에 고정화 한 경우가 부유 상태일 경우보다 더 높은 막투과 유속을 나타내었다.

• Parasites, Hosts and Diseases
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• 제30권3호
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• pp.177-182
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• 1992

Saimiri 원숭이 21마리와 Aotus 원숭이 12마리에게 Plasmedium falciparum Indochina CDC-1충주(원숭이 순응 충주)를 접종시킨 후 3주간 혈소판과 혈액치를 경시적으로 관찰하였던 바, 이들 원숭이 (Saimiri sciureus boliviensis와 Aotus nancymai karyotype-1)는 접종 14일 후에 최고의 기생률, 호중구감소증, 임파구증가증 그리고 심한 혈색소혈증과 섬유소원의 퇴행성 산물(FDP's)치의 증가를 수반한 섬한 혈소판 감소성 빈혈증이 관찰되었다. Aotus에 있어서는 평균혈색소량(MCH)과 평균혈구용적(MCV)치의 감소와 기생률의 증가를 가져왔으나, Saimiri에 있어서는 기생률이 상승함에 따라서 이들 혈액치는 유의적 차이로 상승하는 결과를 가져왔다. 일반적으로 이들 두 원숭이에 있어서 혈소판의 감소 증세와 최고 기생률을 14잎 째 나타낸 후 곧 정상 혈액치로 회복되는 소견이 관찰된다. 특히 혈소판의 변화에 있어서 Aotus 원숭이는 다른 혈액치의 변화 그리고 기생률과 깊 은 상관관계를 갖고 있었으나, Saimiri에 있어서는 상관관계를 유지하지 못하였다. 결론적으로 말라리아 연구시 Aotus 원숭이가 Saimiri 원숭이 보다 우수한 품종임과 말라리아 진단과정에 있어서 혈소판의 회복률과 재생은 말라리아의 감염시기 판정에 유용한 자료로서 활용될 수 있음을 관찰하였으며, 말라리아 병원성 판정에 대한 실험에 있어서 이들 두 종류 원숭이의 혈액치 변화 특이성을 보고하는 바이다.

• Nutrition Research and Practice
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• 제10권2호
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• pp.131-138
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• 2016

BACKGROUND/OBJECTIVES: Citrus and its peels have been used in Asian folk medicine due to abundant flavonoids and usage of citrus peels, which are byproducts from juice and/or jam processing, may be a good strategy. Therefore, the aim of this study was to examine antioxidant and anti-inflammatory effects of bioconversion of Jeju Hallabong tangor (Citrus kiyomi ${\times}$ ponkan; CKP) peels with cytolase (CKP-C) in RAW 264.7 cells. MATERIALS/METHODS: Glycosides of CKP were converted into aglycosides with cytolase treatment. RAW 264.7 cells were pre-treated with 0, 100, or $200{\mu}g/ml$ of citrus peel extracts for 4 h, followed by stimulation with $1{\mu}g/ml$ lipopolysaccharide (LPS) for 8 h. Cell viability, DPPH radical scavenging activity, nitric oxide (NO), and prostagladin $E_2$ ($PGE_2$) production were examined. Real time-PCR and western immunoblotting assay were performed for detection of mRNA and/or protein expression of pro-inflammatory mediators and cytokines, respectively. RESULTS: HPLC analysis showed that treatment of CKP with cytolase resulted in decreased flavanone rutinoside forms (narirutin and hesperidin) and increased flavanone aglycoside forms (naringenin and hesperetin). DPPH scavenging activities were observed in a dose-dependent manner for all of the citrus peel extracts and CKP-C was more potent than intact CKP. All of the citrus peel extracts decreased NO production by inducible nitric oxide synthase (iNOS) activity and $PGE_2$ production by COX-2. Higher dose of CKP and all CKP-C groups significantly decreased mRNA and protein expression of LPS-stimulated iNOS. Only $200{\mu}g/ml$ of CKP-C markedly decreased mRNA and protein expression of cyclooxygenase-2 in LPS-stimulated RAW 264.7 cells. Both 100 and $200{\mu}g/ml$ of CKP-C notably inhibited mRNA levels of $interleukin-1{\beta}$ ($IL-1{\beta}$) and IL-6, whereas $200{\mu}g/ml$ CKP-C significantly inhibited mRNA levels of $TNF-{\alpha}$. CONCLUSIONS: This result suggests that bioconversion of citrus peels with cytolase may enrich aglycoside flavanones of citrus peels and provide more potent functional food materials for prevention of chronic diseases attributable to oxidation and inflammation by increasing radical scavenging activity and suppressing pro-inflammatory mediators and cytokines.

• 한국잠사곤충학회지
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• 제53권1호
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• pp.50-54
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• 2015

가공 중 파괴되기 쉬운 여러 가지 기능성 성분과 오디 고유의 맛, 향 및 형태를 그대로 유지한 말랑말랑한 반건조 오디를 제조함으로써 오디 자체를 식용 또는 식품(빵, 떡, 한과 등) 재료로서의 이용성, 실온 보관 및 유통 편리성을 향상시키고자 하였다. 영하 $40^{\circ}C$ 이하에서 보관한 오디를 내부 온도를 $30{\sim}35^{\circ}C$ 사이로 맞춰 놓은 동결건조기에 넣고 23 ~ 24시간 동안 진공상태에서 건조시킴으로써 오디는 열매끼리 뭉치지 않고 한 알씩 분리되며, 만졌을 때 손에 검은 색이 묻어나지 않는다. 특히 안토시아닌 색소인 C3G을 비롯해 루틴(rutin), 가바(GABA), 레스베라트롤(resveratrol) 등의 다양한 기능성 성분과 오디 고유의 맛, 향, 형태를 그대로 유지할 수 있다. 반건조 오디의 경우 수확 후 냉동보관에 필요한 시설유지비(전기료 등)가 들지 않으며, 건조 후 1년 정도 실온 보관이 가능하므로 수송유통이 편리함은 물론 연중 상시 구매가 가능하다. 또한 반건조 오디 생산에 걸리는 시간은 약 23 ~ 24시간으로 완전 건조 오디 생산 시 걸리는 시간(48시간)보다 절반가량 짧아 농가의 가공비용을 줄일 수 있다. 단순 가공제품과 더불어 반건조 오디를 직접 식용 또는 다양한 식재료에 활용함으로써 다양한 오디의 영양성분과 기능성 성분의 섭취를 통해 국민건강증진은 물론 소비확산을 통한 농가소득 향상에도 기여할 수 있을 것으로 기대한다.

• 한국식생활문화학회지
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• 제26권5호
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Journal of Microbiology and Biotechnology
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• 제23권8호
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• pp.1159-1166
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• 2013

Orientia tsutsugamushi, a gram-negative bacterium, causes severe acute febrile illness in humans. Despite this danger, the route of infection, infectivity, and protective mechanisms of the host's immune response to O. tsutsugamushi are unclear. Dendritic cells (DCs) are one of the most important cell types in bridging the innate and adaptive immune responses. In this study, we observed that O. tsutsugamushi infects and replicates in monocyte-derived DCs (MODCs). During infection and replication, the expressions of the cytokines IL-12 and TNF-${\alpha}$, as well as the co-stimulatory molecules CD80, CD83, CD86, and CD40, were increased in MODCs. When O. tsutsugamushi-treated MODCs were co-cultured with autologous $CD4^+$ T cells, they enhanced production of IFN-${\gamma}$, a major Th1 cytokine. Collectively, our results show that O. tsutsugamushi can replicate in MODCs and can simultaneously induce MODC maturation and increase proinflammatory cytokine levels in MODCs that subsequently activate $CD4^+$ T cells.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.