• 한국식품영양과학회지
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• 제22권5호
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• pp.621-628
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• 1993

10종 해조류(녹조류 2종, 갈조류 5종, 홍조류 3종)의 n-3 지방산 조성을 우리 나라 남해안의 주요 서식지에 따라 비교하였다. 총지질(TL)은 녹조류 중에서는 파래(약 7~10%), 갈조류 중에서는 미역과 톳(약 3~5%), 그리고 홍조류 중에서는 김(약 5~6%)에서 각각 많았다. 미역과 톳의 TL함량은 충무에서 채취한 것이 기장 및 여수에서 채취된 것들보다 많은 경향이 있었으나, 파래의 경우에는 기장 및 연수에서 채취된 것에서 더 많았다. 녹조류는 16 : 4(n-3), 18 : 4(n-3) 및 18 : 3(n-3)과 같은 비교적 탄소수가 적은 n-3지방산(28.0~66.3%)이 풍부하였다. 갈조류는 녹조류에 비하여 적은 양의 n-3 지방산(17.9~36.5%)을 함유하였으나, n-6 지방산을 상당량 함유하였다. 홍조류의 n-3 지방산은 대부분 20 : 5(n-3) 지방산으로 구성되었으며, 특히 낙동에서 채취된 것이 53%의 20 : 5(n-3) 를 함유하였다. 이들 n-3 지방산의 함량은, 동일종에 속하는 해조의 경우, TL함량이 높은 종류에서 더 높은 경향을 보였다. 따라서 시험된 해조류는 TL함량과 n-3 지방산의 함량이 서식지에 따라 다른결과를 나타내었다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2007년도 추계학술발표대회 및
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• pp.97.1-97.1
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• 2007

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2003년도 하계학술연구발표회 및 한.일 공동심포지엄
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• pp.226-227
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• 2003

• Journal of Biosystems Engineering
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• 제40권4호
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• pp.320-326
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• 2015

Purpose: Kimbugak is one of Korea's traditional snack foods made of laver. Mechanization of the manufacturing process is necessary to produce kimbugak in large quantities and standardize the products for industrialization. This study was conducted to develop a machine that can simultaneously accomplish the two processes of pasting and garnishing for manufacturing kimbugak, and test its performance. Methods: A pasting and garnishing machine was designed, and its target work efficiency was set at 720 sheets/h. The performance was tested based on the physical characteristics such as work efficiency, pasting uniformity, and garnishing uniformity. Results: With the developed technology, kimbugak could be produced up to a productive rate of 840 sheets/h on a single machine. The pasting uniformity ranged from 91.5% to 96.8%, and a garnishing uniformity of more than 90% could be obtained. Conclusions: It is expected that this approach to developing a machine with the functions of pasting and garnishing can contribute to the mechanization of the manufacturing process to produce Korean traditional foods including kimbugak in large quantities and standardize the products for industrialization.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.361-368
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• 2010

This study was carried out to investigate preference and purchase factors of seaweed in some regional residents of Korea. Subjects were residents (n = 1,218) whose residential area was divided into inland and coastal region and the survey was done during December 2007. Especially, purchase factors of seaweeds was conducted only in married females (n = 353). The subjects are composed of 46.5% male and 53.5% female. Regional distribution of subjects was found to be 16~17%, with highest ratio in the age bracket of 20~29 years old. Proportion of students, at 29.8%, was the highest ranking occupation of the subjects. Preference score of seaweeds by region was highest for laver followed by brown seaweed and sea tangle. In terms of preference by gender, female subjects displayed higher preference score for green laver (p < 0.01), seaweed fusiforme, brown seaweed, sea tangle (p < 0.001) than the male subjects. Considerations being made when purchasing seaweeds for each region were in the order of freshness, taste and nutrition. In comparing the inland and coastal region, scores of freshness, convenience, design and color for the coastal region was higher, displaying significant difference.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• 한국수산과학회지
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• 제41권6호
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• pp.409-413
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• 2008

A simple method for the purification of porphyran from laver Porphyra yezoensis was developed to obtain information for the development of food materials with biological functionality. Crude porphyran (CP) was extracted from dried laver in boiling water for 3 h, and then fractionated using cetylpyridinium chloride into an acidic fraction (CP-F1) and a neutral fraction (CP-F2). CP-F1 was fractionated further by fractional ethanol precipitation. Fraction CP-F1-70, precipitated at an ethanol concentration of 61-70% was the major fraction containing 68.1% of the yield from the initial fraction CP-F1. The CP-F1-70 fraction displayed a single band on Sepharose CL-4B with a molecular mass of 550 kDa, indicating a homogeneous polysaccharide. The molar ratio of galactose, 3,6-anhydro-L-galactose, 6-0-methyl-D-galactose and ester sulfate of CP-F1-70 was 1:0.32:0.07:0.53. This method is very useful for rapid and large-scale preparation of purified porphyran because it is compatible with mass production.

• Bulletin of the Korean Chemical Society
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• 제34권11호
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• pp.3206-3210
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• 2013

This study focused on the matrix interference for the qualitative and quantitative analysis of inorganic arsenic species in seaweed by ion chromatography (IC) combined with inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The matrix of seaweed has a significant effect on the determination of inorganic arsenic species. In particular, the retention times of inorganic arsenic species in the in the standard solution were different from those in seaweed because of the matrix interference. Thus, it was not suitable to use the chromatographic method for the determination of the arsenic species in seaweed. We investigated an alternative method for the determination of inorganic arsenic species in seaweed. The method was applied for the seaweed samples such as laver, green laver, sea tangle and sea mustard. The sample extraction methods of the arsenic species were also investigated in this study.

• 대한전자공학회논문지
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• 제12권4호
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• pp.35-40
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• 1975

ZnTe-lnSb Heterojunction을 계면합금법으로 제작했다. Insb의 In이 ZnTe결정에 확산되어 계면에 고저항 ZnTe충을 성장시켜 P-i-n구조를 갖고 있으며 전류수송기구는 p형 ZnTe 가전자대로부터 고저항 ZnTe충에 주입된 Hole의 SCLC기구에 의존된다. 순방향과 역방향 전압을 인가할때 실온에서 오런지색 전 장발장이 관측되었다. The Zn7e-lnSb heterojunctions was prepared by interface alloying technique. The structure of this beterojunction had p-i-n which semi-insulating ZnTe laver at interface of this heterojunction was formed by diffusing In of InSb into ZnTe crystal. The current transport mechanism of this heterojunction was Spacecharge-Limited-Current(SCLC) mechanism by hole at semi-insulating ZnTe layer. The hole wart injected from valence band of p- type SnTe crystal. Orange color electroluminescence was observed at this heterojunction when forward and reversed bias voltage applied.

• Journal of Nutrition and Health
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• 제28권1호
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• pp.23-32
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• 1995

This study was performed to investigate the influence of dietary fibers from the whole foods on the serum lipid level and bowel function in rats. The fiber sources of experimental diets were prepared by drying and milling of cereal(rice bran), vegetables(Korean cabbage, radish), fruit(apple), and sea weeds(laver, sea tangle). Each of fiber sources was mixed into the diet to make the 5% level of total dietary fiber. Male rats of Sprague-Dawley strain were blocked into 8 groups : FF, CC, CE, V1, V2, ER, S1, and S2. The animals were fed ad libitum each of experimental diets for 4 weeks. Serum triglyceride level was not significantly different among groups. The laver group showed the lowest level in the serum total cholesterol. The Korean cabbage group showed the highest level in the serum HDL cholesterol. The longest transit time was observed in the fiber free group and the shortest transit time was observed in the sea tangle group. Absorption rates of calcium were especially lower in the Korean cabbage and the sea tangle groups than the other groups. Magnesium and phosphorus absorption rates were influenced by SDF(Soluble Dietary Fiber) intake and TDF(Total Dietary Fiber) intake, respectively. Mucosa weight in the small intestine showed the tendency to increase by increasing of IDF (Insoluble Dietary Fiber) intake. especially the Korean cabbage group was the heaviest. The activity of maltase in the mucosa of small intestine was the lowest in the radish group.