• 한국식품과학회지
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• 제31권6호
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• pp.1557-1562
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• 1999

건멸치의 저장법 개발을 위한 일련의 연구로써 건멸치의 흡습특성을 조사하고, 선택된 포장조건에서 위생화에 필요한 5 kGy의 감마선을 처리한 다음 저장성 예측시험을 수행하였다. 건멸치의 등온흡습곡선으로부터 구한 BET 단분자층 수분함량은 5.47%, 이에 해당되는 수분활성은 0.15로써 품질안정성을 유지하기 위해서는 낮은 수분활성의 유지와 방습 포장이 필요한 것으로 나타났다. 폴리에틸렌필름(0.1 mm)과 접합필름(nylon/polyethylene, NY/PE)으로 포장된 건멸치에 5 kGy의 감마선을 조사한 다음 $15^{\circ}C/68%\;RH,\;25^{\circ}C/75%RH$ 및 $35^{\circ}C/84%$ RH의 조건에 각각 저장하면서 품질변화를 측정하였다. 건멸치 품질지표성분으로 확인된 갈변반응과 관능적 기호도 변화의 속도상수는 저장온도에 비례하여 포장재와 감마선 조사에 따라 $2.17{\sim}2.40$범위의 온도계수$(Q_{10})$를 나타내었다. 그리고 25℃에서의 shelf-life는 비조사구의 PE와 NY/PE 포장이 각각 84일과 125일, 감마선 조사구(5 kGy)의 PE와 NY/PE 포장은 각각 126일과 138일로 나타나, 적정선량의 감마선 조사와 접합포장재의 사용은 건멸치의 위생적 품질개선은 물론 저장성 향상에도 효과적으로 나타났다.

• Journal of Plant Biotechnology
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• 제41권1호
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• pp.19-25
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• 2014

도라지는 초롱꽃과에 속하는 채소용 또는 약용으로 그 생산량이 해마다 증가하는 추세에 있다. 특히 국내의 경남지역에서는 토종도라지의 보존과 육성을 위한 정책을 추진하고 있고 도라지의 단가도 급등함에 따라 그 재배면적이 크게 증가하였다. 본 연구에서는 토종 도라지의 순계를 보존하기 위한 조직배양 기술의 확립과 함께 분자생물학적 기술을 이용한 토종 도라지의 판별 기술을 개발하기 위한 기초연구를 수행하였다. 먼저 경남지역과 충남아산시 등의 야산에서 채종하여 수 십년간 자가 채종하여 재배하여온 농가에서 수집한 종자를 중심으로 5종의 primer를 이용하여 RAPD분석을 수행한 결과 총 48개의 밴드를 생산하였으며, 이중 21개 밴드는 다형성을 보이는 밴드로 40.3%의 다형성을 나타내었다. 특히 primer HD3는 총 13개의 밴드 중 10개가 계통간 다형성을 보여서 76.9%의 높은 다형성빈도를 보였다. 향후 핵 DNA 보다는 핵외 DNA를 이용한 SNP 마커의 확보 등 보다 진보된 기술을 이용한 보완연구가 수행되어야 할 것으로 사료되었다.

• 환경생물
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• 제37권1호
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• pp.109-118
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• 2019

한국에서 습지보호지역인 신안장도습지에서 습지 및 육상 식생을 조사하고 그 변화상을 분석한 결과는 다음과 같다. 출현한 식물군락은 후박나무군락, 구실잣밤나무군락, 후박나무-구실잣밤나무군락의 상록활엽수림과 버드나무군락, 예덕나무군락, 예덕나무-칡군락, 팽나무군락의 낙엽활엽수림, 찔레-장딸기군락의 관목림과 진퍼리새-물억새군락, 물억새-띠군락의 초원 그리고 이대군락의 식재림이었다. 그 중 습지식생(면적의 15%)은 육상식생(85%)보다 매우 좁았다. 이 결과를 과거의 10년 전의 것과 비교해 볼 때 습지성 식물군락이 1/3로 감소하고 그 대신 중성 또는 건성 식물군락의 비율이 증가하였다. 이 지역에서 일어나는 육화천이를 억제하고 고유한 습지식생을 유지하기 위해서는 버드나무군락의 세력의 확장을 적절한 규모 이하로 통제해야 한다. 그리고 이대군락 및 칡과 같은 습지외 식물들의 침입을 제어하는 물리적인 제거 등의 생태적 관리가 필요하다.

• 동아시아식생활학회지
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• 제25권5호
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• pp.721-738
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• 2015

This research analyzed emergency foods in Korea during the Japanese occupation through the food literature of that era, and attempted to determine the cultural history of food through recorded contents of emergency foods literature. The examination was mainly conducted on the basis of the four excerpts within the emergency foods literature of the Japanese occupation: "Emergency plants of the Joseon", "Wild Fruits and Plants of the Joseon", "Guhwangginam", and "Emergency Plants and How to Eat of the Joseon". After a thorough examination, each of the excerpts had unique data regarding amounts of ingredients, such as Namuls, trees, grain, and beans. "Emergency Plants of the Joseon" listed 142 Namuls, 54 trees,"Wild Fruits and Plants of the Joseon" listed 32 Namuls, 29 trees, "Guhwangginam" 4 grains, 205 Namuls, 84 trees, "Emergency Plants and How to Eat of the Joseon" listed five grain, three beans, 37 Namuls, and eight trees. Emergency foods literature demonstrated the utilization of various wild and edible plants as excellent ingredients for meals. Additionally, changes in traditional cooking methods using sugar, preservation through canning, and frying substantiate the subtle influence of foreign influence on Korean food. Perhaps the carefully structured components of the Korean food can be interpreted as a direct result of a scientific approach. It can be argued that creative application of methods ingredients, approach, of emergency foods is necessary to this modern age.

• 한국어류학회지
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• 제11권1호
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• pp.33-41
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• 1999

기아에 따른 버들치 Rhynchocypris oxycephalus의 생화학적, 조직학적 변화를 파악하기 위해, 간의 간중량지수, 단백질 함량, RNA 량 및 DNA 량 조사와 더불어 간세포 및 중장 상피 세포의 조직학적 조사를 실시하였다. 기아군은 포식군에 비해 간의 단백질 함량, RNA 량 및 DNA 량에서 높은 값을 보였지만, 먹이 공급 중단은 간 중량지수, 간 세포 핵 크기 및 중장 상피 세포 핵 높이에 있어서 감소를 나타내었다. 본 실험에서 조사된 RNA-DNA 비는 버들치의 영양 상태 파악 지수로 유용하였으며 또한, 버들치 표본 시기에서의 높은 성장 단계인지 혹은 낮은 성장 단계인지의 성장 활성 파악을 가능케하였다. 본 연구 결과의 자료를 구체적으로 해석하였으며, 아울러 다수의 생물학적 중요 연관 사항들을 고찰하였다.

• 한국환경과학회지
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• 제18권5호
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• pp.527-538
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• 2009

A village grove is the one fostered and protected for a district's traditional life near the vicinity of a ruderal village. This research is done to grasp potential natural vegetation, to use a basis data needed for its management and preservation as well as restoration project by examining the vegetation and flora targeting a village grove of the southern district of Gyeonggi-do which has been seriously damaged subsequent to a rapidly progressing city development. According to the survey, there appeared an outgrowth flora of Pteridophyta consisting of 69 families, 136 genera, 20 varieties, 3 forms, 170 species-totalling to 193 taxa. Urbanization index was revealed to 4.55% and naturalization rate 6.74%. In life-cycle pattern, perennials were found to show the highest distribution rate; in infiltration-multiplication strategies, human wave tactics type was found to be the highest 51%, consisting of 98 species, and naturalization rate also was revealed to be 6.74%. The vegetation unit was divided into a total of 11 patterns, such as a community of Pinus densiflora community, Pinus densiflora-Pinus rigida community, Pinus densiflora-Castanea crenata community, Pinus rigida community, Pinus rigida-Castanea crenata community, Pinus rigida-Quercus acutissima community, Castanea crenata community, Castanea crenata-Quercus acutissima community, Quercus acutissima community, Quercus acutissima-Robinia pseudo-acacia community and Robinia pseudo-acacia community. Quercus acutissima community is of a community type dominated by Quercus acutissima, in place of Pinus densiflora community selected by natural succession.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2005년도 Proceedings of KSEH.Minamata Forum
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• pp.103-114
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• 2005

Chlorine disinfection has been used in drinking water supply to disinfect the water-borne microbial disease which may cause to serious human disease. As Chlorination is still the least costly, relatively easy to use, chlorination is the primary means to disinfect portable water supplies and control bacterial growth in the distribution system. However, chlorine also reacts with natural organic matter (NOM), which presents in nearly all water sources, and then produces disinfection by-product (DBps), which may have adverse health effects. Although the existent DBPs have been reported in drinking water supplies, it is not feasible to predict the levels of the various DBPs due to the complex chemistry reaction involved. The objectives of this study were to investigate seasonal variation of DBPs formation and difference of DBPs concentration in the plant to tap water. The average concentration of THMs was 20.04 ${\mu}g/{\ell}$, HAAs 8-15 ${\mu}g/{\ell}$, HANs 2-4.5 ${\mu}g/{\ell}$ respectively. Distant variation of DBPs formation is that THMs concentration increase by 17% at 2 km point from the plant and by 28% at 7 km and HAAs, HANs also increase each by 16%, 32%, at 2 km from the plant and 35%, 56%, at 7 km. DBPs increase in water supply pipe continually. The seasonal occurrence of DBPs is that in May and August DBPs concentration is very high then in March, in May DBPs concentration is highest. The temperature is main factor of DBPs formation, precursor also. Precursor which was accumulated for winter flowed into the raw water by flooding in spring and summer and produced DBPs. Therefore for the supply of secure drinking water, it is required to protect precursor of flowing into raw water and to add to BCAA and DBAA to drinking water standards.

• 한국식품과학회지
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• 제37권3호
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• pp.364-371
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• 2005

개발된 항균 포장 원지를 이용하여 포장 봉지(packaging bag)와 골판지 포장 상자(corrugated box)를 제작하였고, 여기에 과채류를 포장하였을 때 일반 포장 봉지나 골판지 상자에서 포장된 과채류 보다 변패 미생물의 발생이나 생체중 감소가 상당히 줄어들었다. 이는 BAAG에 의해 과채류의 변패에 관여하는 미생물의 생육을 차단하였고, 제올라이트에 의해 과채류의 조직을 빠르게 연화시키는 기체들인 에틸렌가스, 이산화탄소 및 산소가 제거되었으며, AKD에 의해 과채류가 보유한 수분 손실을 최소한으로 일어나게 하였기 때문이다. 결론적으로 BAAG, 제올라이트, 그리고 AKD로 처리된 포장 원지를 이용하여 제작한 포장대(packaging bag)과 골판지 포장 상자는 저장 과채류의 선도를 유지하는 데 탁월한 효과를 발휘하였고, 기능성 첨가제의 처리로 인한 제조 원가의 상승은 폐기 과채류의 양이 감소하면서 상쇄시킬 수 있었다. 따라서 일반 골판지 상자에 저장된 과채류보다는 기능성 골판지 상자에 저장하는 방법이 보다 경제적인 저장 방법이 될 수 있음을 확인하였다.

• 대한예방한의학회지
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• 제2권1호
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• pp.31-43
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• 1998

The ultimate goal of national health promotion services is the improvement of quality of life and health longevity through the implementation of health promotion services. The approach strategy for national health promotion summariged as follows: 1) A model for health promotion should be developed by the level of government. 2) Roles and functions between central government and autonomous local governments should be defined to carry out the health promotion services effectively. 3) New manpower for health promotion such as health educator should be trained and activated at hospitals, health centers, industries, school, and related community agencies. 4) School health education should be strengthened in order to teach: various health subject(smoking & alcohol, drug abuse, accident and safe, nutrition, environmental pollution and preservation, population & family planning, personnel hygiene, physical growth, stress, sex education, communicable disease, physical exercise etc) students through appointing health teachers at school base. 5) Health promotion services in industries should be activated using manpower such as health educator, exercise instructor, dietist and counsellor, 6) Health promotion services for the elderly should be activated. 7) Health screening services in the medical insurance and his/her family should be activated for health promotion services. 8) Health education material development center for health promotion should be established and the materials should be made to distribute to related groups, agencies and institutions (health conte.5, hospitals, schools, pharmacies, industries etc). 9) The pilot health promotion center in each automous local governments(large cities, provinces, Guns and Gu level) should be established and operated for community people. 10) The mass media such as TV, radio, newspapers and magazines should be used effectively. 11) Periodic evaluation of health promotion services should be carried out in order to help effective and successful planning for community health promotion in the future.

• 동아시아식생활학회지
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• 제5권2호
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.