• 동아시아식생활학회지
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• 제19권4호
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Asian-Australasian Journal of Animal Sciences
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• 제7권1호
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• pp.75-81
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• 1994

To elucidate the relationship between steroidogenesis and sex differentiation in the duck, plasma, testicular and ovarian testosterone, estradiol-$17{\beta}$ and progesterone concentration in male and female embryo of day 11 to 27 (just before hatching) of incubation and in 1- to 7-day-old male and female duckling were investigated by radioimmunoassays. Plasma estradiol-$17{\beta}$ concentration in female embryos declined from very high at days 11 and 15 of incubation and remained at low levels after hatching. Male plasma estradiol-$17{\beta}$ concentration were always lower than those of the female throughout this period. Plasma testosterone and progesterone concentrations in both sexes were low during the embryonic stage, but then increased to peaks 3 days and 1 day after hatching, respectively. Estradiol-$17{\beta}$ contents were much higher in the left ovary than the right ovary or testes throughout the experimental period. The estradiol-$17{\beta}$ content of the left ovary was very high at day 15 of incubation, and decreased gradually thereafter. Both in right ovary and testes, estradiol-$17{\beta}$ contents were always low. Testosterone and progesterone contents in the left ovary were low from day 11 to 23 of incubation, and reached a peak 1 day after hatching. Progesterone content in the right ovary and testes were low levels over time period examined. Testosterone and progesterone contents were much higher in the left ovary than the right ovary and testes. The present results clearly demonstrate that the capacity of the embryonic left ovary of duck to synthesize estradiol-$17{\beta}$ and testosterone is much higher than that of the embryonic testis. It is suggested that estrogen secreted from the embryonic ovary earlier than day 15 of incubation has an important role in female sexual differentiation in the duck, and the sex of the avian species is basically male with homozygous sex chromosome (ZZ).

• Journal of Nutrition and Health
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• 제30권8호
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• Korean Journal of Radiology
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• 제2권1호
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• pp.28-36
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• 2001

Objective: To provide a systematic overview of the effects of various parameters on contrast enhancement within the same population, an animal experiment as well as a computer-aided simulation study was performed. Materials and Methods: In an animal experiment, single-level dynamic CT through the liver was performed at 5-second intervals just after the injection of contrast medium for 3 minutes. Combinations of three different amounts (1, 2, 3 mL/kg), concentrations (150, 200, 300 mgI/mL), and injection rates (0.5, 1, 2 mL/sec) were used. The CT number of the aorta (A), portal vein (P) and liver (L) was measured in each image, and time-attenuation curves for A, P and L were thus obtained. The degree of maximum enhancement (Imax) and time to reach peak enhancement (Tmax) of A, P and L were determined, and times to equilibrium (Teq) were analyzed. In the computed-aided simulation model, a program based on the amount, flow, and diffusion coefficient of body fluid in various compartments of the human body was designed. The input variables were the concentrations, volumes and injection rates of the contrast media used. The program generated the time-attenuation curves of A, P and L, as well as liver-to-hepatocellular carcinoma (HCC) contrast curves. On each curve, we calculated and plotted the optimal temporal window (time period above the lower threshold, which in this experiment was 10 Hounsfield units), the total area under the curve above the lower threshold, and the area within the optimal range. Results: A. Animal Experiment: At a given concentration and injection rate, an increased volume of contrast medium led to increases in Imax A, P and L. In addition, Tmax A, P, L and Teq were prolonged in parallel with increases in injection time The time-attenuation curve shifted upward and to the right. For a given volume and injection rate, an increased concentration of contrast medium increased the degree of aortic, portal and hepatic enhancement, though Tmax A, P and L remained the same. The time-attenuation curve shifted upward. For a given volume and concentration of contrast medium, changes in the injection rate had a prominent effect on aortic enhancement, and that of the portal vein and hepatic parenchyma also showed some increase, though the effect was less prominent. A increased in the rate of contrast injection led to shifting of the time enhancement curve to the left and upward. B. Computer Simulation: At a faster injection rate, there was minimal change in the degree of hepatic attenuation, though the duration of the optimal temporal window decreased. The area between 10 and 30 HU was greatest when contrast media was delivered at a rate of 2 3 mL/sec. Although the total area under the curve increased in proportion to the injection rate, most of this increase was above the upper threshould and thus the temporal window was narrow and the optimal area decreased. Conclusion: Increases in volume, concentration and injection rate all resulted in improved arterial enhancement. If cost was disregarded, increasing the injection volume was the most reliable way of obtaining good quality enhancement. The optimal way of delivering a given amount of contrast medium can be calculated using a computer-based mathematical model.

• 터널과지하공간
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• 제20권5호
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• pp.352-359
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• 2010

병설터널에서 근접 굴착으로 인한 영향은 터널간 이격거리에 따라 달라진다. 본 논문에서는 수평절리암반에 형성된 병설터널의 이격거리에 따른 영향을 파악하기 위하여 콘크리트 블록으로 균일 수평 절리 모형 지반을 조성하고 이격거리를 변화시키면서 모형터널을 설치한 후에 대형 모형실험을 수행하였다. 병설터널의 이격거리(필라폭)는 터널 폭 D를 기준으로 0.29D, 0.59D, 0.88D, 1.18D로 변화시켰다. 실험중에 필라 응력, 터널변위, 지반 변위를 계측하였다. 측압계수는 1.0을 유지하였다. 실험결과, 터널 및 주변지반의 변위와 필라 응력은 필라 폭이 감소함에 따라 증가하였다. 각 계측항목에서 최대 변화폭이 발생하는 단계는 후행터널의 상반굴착 직후로 나타났다. 병설터널 굴착 시 가장 큰 영향을 받는 위치는 필라부와 맞닿아 있는 선행터널의 어깨부로 확인되었다. 이러한 결과는 병설터널의 안정성은 시공 시 천단변위보다 내공변위 관리를 통해 평가되어야 한다는 것을 보여준다. 또한, 병설터널의 영향권이 양호한 지반조건에 대한 경험이론의 근접시공 영향권(0.8D~2.0D)보다 근접한 0.59D~0.88D 범위에서 형성되었으며 이러한 영향범위 감소는 병설터널의 안정성에 수평절리의 영향이 있는 것으로 판단된다.

• 문화기술의 융합
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• 제10권3호
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• pp.53-59
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• 2024

소설 '분노의 포도'는, 오클라호마에서 캘리포니아로 이주할 수밖에 없었던 톰 조드 가문의 이주 여정과 캘리포니아에서의 역경을 통해 대공황 시대 미국민들의 고통스러운 현실을 보여주고, 그들의 분노에 대한 공감과 형제애적 해결에 대한 희망을 제시한다. 이 글은 각 소설적 상황을 소재로 헌법, 노동법, 경쟁법적 관점에서의 제도적 해결책을 제시하고 있다. 헌법적 관점에서 오클라호마 소작농들의 빈곤이 선택의 결과가 아닌 자연환경과 자본집중화 탓에 비롯된 현실이므로 국가가 개입하여 최저생활을 보장해주는 것이 평등권 실현이라는 점을 제시하고, 노동법적 관점에서 근로자공급사업이 노동력의 중간착취에 해당하므로 위헌이고 조드 가족과 같은 이주민들에게 노동조합을 결성할 권리가 있으며, 경쟁법적 관점에서 대지주들의 과일가격 설정이 약탈적 가격설정에 해당하고, 농장주들이 유사하게 낮은 임금을 지불하려고 하는 것이 담합에 해당한다는 점을 보였다. 이를 통해 법제도가 현재 있을 법한 대중의 분노를 해결해야 하는 수단임을 인식시키고, 소설 속 이야기가 소수자에 대한 공감과 이해를 가져올 수 있는 소재임을 보여주려 하였다. 소설 읽기가 실질적 차원의 법 해석과 정의로운 사회의 지표로서 타인에 대한 공감을 이끌어내는 방법이 되기를 희망한다.

• 한국식품영양과학회지
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• 제33권2호
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• pp.349-355
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• 2004

스트레스에 대한 대처능력은 평소의 식품섭취를 통해 축적된 영양상태와 적절한 영양관리를 바탕으로 하여 이루어진다. 이에 본 연구에서는 스트레스 대처 방안에 적합한 영양관리 자료를 제시하기 위하여 20명의 대학생을 대상으로 시험 전후 혈압, 미각 및 영양소 섭취의 변화를 살펴보았다. 연구대상자의 평균 연령, 신장, 체중 및 체질량지수는 각각 23.39$\pm$1.20세, 164.56$\pm$7.99 cm, 60.66$\pm$13.23 kg, 22.28$\pm$4.55 kg/$\textrm{cm}^2$이었다. 자기기입식에 의한 2가지 유형의 스트레스 검사결과, 첫 번째 유형 검사에서 시험 전 신체, 행동의 스트레스 점수와 스트레스 총 점수가 시험 후보다 유의하게 높았으며(p<0.01, p<0.05, p<0.01)두 번째 유형 검사에서는 시험 전 심리, 신체의 스트레스 점수 및 스트레스 총 점수모두 시험 후보다 유의하게 높았다(p<0.05, p<0.05, p<0.01).수축기, 이완기 혈압과 맥박수는 시험 전 118.97$\pm$11.87mmHg, 76.83$\pm$10.55 mmHg, 85.70$\pm$7.04/min이었으며, 시험 후에는 115.68$\pm$10.53 mmHg. 75.97$\pm$8.67 mmHg. 84.90$\pm$6.84회/min으로 시험 후 감소하였으나 유의한 차이는 없었다 단맛과 짠맛의 한계농도는 시험 전 각각 0.80$\pm$0.28%와 0.08$\pm$ 0.03%였으며, 시험 후에 는 각각 0.70$\pm$0.23%, 0.08$\pm$0.04%였다. 단맛과 짠맛의 적정농도는 시험 전 5.33$\pm$3.55%와 0.25$\pm$0.22%였으며, 시험 후에는 각각 4.63$\pm$3.61%, 0.29$\pm$0.15%로 시험 스트레스에 따른 유의한 차이가 없었다. 단맛과 짠맛의 기호도 점수는 단맛과 짠맛의 농도 승가에 따라 유의한 증가를 보였지만(p < 0.001, p < 0.001) 스트레스에 따른 유의한 차이는 없었다. 식품 섭취량과 에너지 섭취량은 시험 전에 1315.60$\pm$533.82 g/day와 2136.31$\pm$1612.29 ㎉/day이었으며, 시험 후에는 1236.22$\pm$244.06 g/day와 1696.85$\pm$453.28 ㎉/day로 시험 후 다소 감소하였으나 유의한 차이는 없었다. B 유형의 스트레스 점수는 이완기 혈압과(p<0.05), 짠맛의 한계농도는 단맛의 한계농도, 동물성 단백질 섭취량과(p< 0.05, p< 0.05) 유의한 정의 상관관계를 보였다. 이상의 연구결과를 종합할 때 일부 대학생에 있어 시험 스트레스시 혈압 미각, 영양소 섭취량은 유의한 변화가 없었으며, 스트레스 점수는 이완기 혈압과, 미각은 일부 영양소 섭취량과 유의한 상관관계를 보임으로써 앞으로 다양한 종류와 높은 강도의 스트레스 상태에서 미각과 영양소 섭취의 변화를 살펴보는 연구가 필요하다고 생각한다.