• 생명과학회지
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• 제21권12호
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• pp.1740-1745
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• 2011

현재 시중에 판매되고 있는 흑양파추출액 3종류(창녕, 무안, 증평 지역산 제품)를 구입하여 관능적 요소 중 가장 중요한 휘발성 향기성분을 분석하여 제품의 품질에 대한 기초자료로 활용하고자 하였다. 시판 흑양파추출액의 휘발성 향기성분을 분석한 결과, 총 51종으로 카르보닐화합물류 15종, 함황화합물류 8종, 방향족화합물류 6종, 퓨란류 6종, 질소화합물류 3종, 알콜류 2종, 산류 2종 및 기타 10종이 검출되었다. 카르보닐화합물 중 2-methylbutanal, 3-methylbutanal, nonanal 및 benzaldehyde가 모든 시료에서 검출되었다. 함황화합물류에서는 dimethyl disulfide와 dimethyl trisulfide가 가장 높은 함량으로 검출되었으며 흑양파추출액의 주요 향기성분에 관여할 것으로 사료되었다. 항산화성을 가지는 thiophene 유도체와 항암효과를 지닌 methylpropyl disulfide, methyl-(Z)-propenyl disulfide 및 methyl-(E)-propenyl disulfide 등은 2 제품(A, B)에서만 검출되었다. 비효소적갈변유도물질인 furfural이 모든 시료에서 높은 함량으로 나타났으며 pyrazine류 및 acetic acid 도 많은 함량으로 검출되어 이들 향기성분들이 시판 흑양파추출액의 휘발성 성분에 특징적인 냄새성분으로 기여할 것으로 사료되었다.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 한국식생활문화학회지
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• 제29권2호
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• pp.151-162
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• 2014

This study conducted a survey to analyze awareness, preferences, and the current state of consuming environmentally friendly organic food while eating-out in 435 adults aged 20 and above in Daegu, Korea. Most subjects (95%) showed awareness of environmentally friendly organic food, and 88.5% of subjects answered environmentally friendly organic food is 'needed'. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when eating out, and they mostly favored Korean restaurants when ordering environmentally friendly organic food. Analysis of awareness of environmentally friendly organic food showed that among 'health' factors, 'environmental' factors, 'social' factors, and 'dietary essential' factors, 'health' factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes (p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most.

• Tuberculosis and Respiratory Diseases
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• 제76권2호
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• pp.75-79
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• 2014

Trichloroethylene (TCE) is a toxic chemical commonly used as a degreasing agent, and it is usually found in a colorless or blue liquid form. TCE has a sweet, chloroform-like odor, and this volatile chlorinated organic chemical can cause toxic hepatitis, neurophysiological disorders, skin disorders, and hypersensitivity syndromes. However, the hypersensitivity pneumonitis (HP) attributed to TCE has rarely been reported. We hereby describe a case of HP associated with TCE in a 29-year-old man who was employed as a lead welder at a computer repair center. He was installing the capacitors on computer chip boards and had been wiped down with TCE. He was admitted to our hospital with complaints of dry coughs, night sweats, and weight losses for the past two months. HP due to TCE exposure was being suspected due to his occupational history, and the results of a video-associated thoracoscopic biopsy confirmed the suspicions. Symptoms have resolved after the steroid pulse therapy and his occupational change. TCE should be taken into consideration as a potential trigger of HP. Early recognition and avoidance of the TCE exposure in the future is important for the treatment of TCE induced HP.

• 한국식품영양과학회지
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• 제21권2호
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• pp.143-148
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• 1992

아플라톡신 B$_1$과 4-NQO의 돌연변이 유발성에 미치는 녹황색 채소류의 메탄올 추출물과 쥬스들의 항돌연변이 효과를 검토하였다. Salmonella typhimurium TA98과 TA100을 이용한 Ames실험계를 사용하였는데 아플라톡신 B$_1$에 대해 채소류의 메탄올 추출물 중에는 들깻잎, 상치, 브로콜리, 쑥갓, 미나리, 들미나리, 붉은고추, 고추잎, 비름, 시금치, 무 등이 큰 항돌연변이성을 나타내었다 (p< 0.01). 이 경우 시험시료 중 약 50% 정도가 저해 효과를 나타내었지만, direct mutagen인 4-NQO에서는 실험 시료 27종중 25종류(93%)에서 항돌연변이성이 관찰되었다 (p<0.01, 0.05). 이중 60%이상 저해효과를 나타낸 시료는 양배추, 케일, 상치, 브로콜리, 갓, 풋고추, 피망, 시금치, 비름, 콩나물, 애호박이었다. 한편 쥬스로 부터 아플라톡신 B$_1$에 대해 항돌연변이 효과를 나타낸 채소류는 들깻잎, 들미나리, 시금치, 양배추로써 각각 용량 의존적으로 (50~500${\mu}\ell$/plate)농도의 증가에 따라 그 저해도가 크게 증가하였다. 한편 오이와 당근은 농도를 높여도 큰 저해효과는 관찰되지 않았다.

• KSBB Journal
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• 제10권5호
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• pp.510-517
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• 1995

명태피 젤라틴을 원료로 하여 재순환 3단계 막반 응기 시스템에서 연속적으로 1단계 (FSEH), 2단계 (SSEH) 및 3단계 효소적 가수분해물(TSEH)을 제 조하여 쓴맛의 존재 유무를 평가한 바, 일반척으로 단백질의 효소적 가수분해울에셔 나타나는 쓴맛이 없으므로 식품 특히 조미료로서의 이용 가능성을 기 대할 수 있었다. 명태피 젤라틴의 각 단계별 가수분해물에 대한 분 자량 분포는 FSEH, SSEH 및 TSEH 이 각각 9,500~4,800Da, 6,600~3,400Da 및 2,300~900Da이었 으며 유리아미노산 내지는 저분자 웹티드로 분해하 지 못하였다. 각 단계별로 얻어진 가수분해물의 아 미노산 조성 중 전체 아미노산의 함량을 보면 gly­c cine(22%), glutamic acid(12%), proline + hy­d droxyproline( 15%), alanine(9%), arginine(8%) 순으로 많이 분포하고 있으며, 단맛과 관련된 아미 노산인 glycine, proline + hydroxyproline, alanine, s senne 등이 51 %, 감칠맛과 신맛을 내는 아미노산 인 glutamic acid와 aspartic acid가 19%으로서, 결국 바람직한 맛을 내는 아미노산이 약 70%를 차 지하고 있었다. 그러나 유리 아미노산의 함량은 전 체 아미노산의 함량에 비 해 상당히 적 였으며 따라서 각각의 단계별로 3종류의 효소를 달리 처리하여도 첼라틴은 유리형 아미노산까지의 분해가 제대로 이 루어지지 않았다. 각 단계별 가수분해물 자체에 대한 관능평가를 비 교한 결과, 3단계 가수분해물인 TSEH가 맛과 종합 평가에서 가장 높은 점수를 얻었으며, 가수분해물의 복합조미료에 대한 관능평가는 3단계 가수분해물로 제조한 TSEHCS가 종합점수에서 시판 BCS보다는 못하였지만 ACS보다는 우수하였고, SCS와는 5% 의 유의수준 내에서 유의차가 없었다. 또한 효소척 가수분해물을 이용한 효소분해 간장을 제조한 후 관 능평가를 실시한 결과, 효소분해 간장을 시판 양조 간장과 8:2(v/v)의 비로 혼합하여 제조한 혼합간장 ( (C)는 산분해 간장의 대용으로셔의 이용 가능성이 충분한 것으로 판단되었다.

• KSBB Journal
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• 제23권6호
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• pp.499-503
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• 2008

화석연료의 사용은 개발 한계성 및 고갈 그리고 지구온난화 등과 같은 심각한 문제를 지니고 있어 이를 극복하기 위해 환경 친화적이고 재생 가능한 바이오에탄올이 대두 대고 있다. 현재, 공정의 최적화와 미생물 개발을 통한 생산 단가를 낮추기 위한 많은 연구가 진행되고 있다. 본 연구에서는 쌀보리, 현미, 옥수수, 절간의 국내산 원료를 바탕으로 각각의 원료의 최적의 전처리 조건을 탐색하여 원료별 특성을 파악하여 동시당화공정발효를 이용하여 에탄올을 생산하였다. 또한 에탄올 생산성과 수율을 높이기 위하여 당화효소를 UV-mutation을 통해 개발한 SGA와 기존의 당화효소인 GA를 비교하였다. 그 결과 모든 원료에서 SGA가 GA보다 우수한 당화력을 나타내어 에탄올의 생산성과 수율을 향상 시켰다. 특히 가장 큰 차이를 보인 현미의 경우 에탄올 최대 농도가 1.25배 증가하여 18.4 g/L가 향상되었다. 또한 최대 농도의 95%도달시간을 비교해 본 결과 GA는 88시간, SGA는 35.98시간을 기록하였다. 이는 SGA의 당화력이 매우 우수함을 입증해준 결과라 할 수 있다.

• 대한가정학회지
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• 제34권3호
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• pp.291-303
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• 1996

Generally fairytales are recognized as very effective educational materials. However, some of them includes negative prejudices on stepparents, especially stepmother. These contents are very harmful to development and adjustment of children in remarried families. Moreover, not so many studies have been done that even the results were insufficient to not only practical but also academical needs. Therefore this study purposed to investigate the parent -and stepparent- figures perceived by children with the knowledge about the related fairytales. Specific research problems are as follows; 1. How many children do know the contents of the 4 related fairytales such as Snow Whit, Sindellera, Kongjui Patjui and Changwha Honglyun? 2. What are the parent -figures perceived by the children with the knowledge about the 4 traditional fairytales? 3. What are the stepparent- figures of the subjects? 4. Is the children's sex the statistically significant variable in their parent -and stepparent- figures? 5. Is the children's age the statistically significant variable in their parent -and stepparent- figures? 6. Is the their parents' educational level the statistically significant variable in their parent -and stepparent- figures? 175 boys and girls of age -9 and- 11 were selected from 2 primary schools in Seoul. All of them were from normal families. As the steadyselling books, 18 fairytales were chosen by 7 booksellers of large scale bookstores in Seoul. And then by 10 teachers and 10 literay persons, 4 Korean and foreign traditional fairytales were seleced at last. The questionaire of 5 subareas was developed and used as the research tools, in which include 40 items. SPSS/pc program were used for data analysis for frequency, percentile, mean, and t-test. The followings are the findings with cronbach α=.80 and .94 parent -and stepparent- figures respectively. 1)The contents of the 4 tradional fairytales were read already or wellknown, even if the children who didn't. 2)The subjects showed very positive their own parent-figures such as sweet, lovely, reliable, and true or good person. 3)The subjects showed very negative stepparent-figures in contrast. 4)They showed significant sex difference(p<0.5) in their own parent-figures. And girls were more positive than boys who were a little more positive(on insignifficant level) than girls in stepmother-figures. 5)All the subjects had positive parent-figures and negative stepparent-figures. 6)Their parents education level was no significant variable in the prediction of their parent -and stepparent- figures.

• 대한예방한의학회지
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• 제18권1호
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• 한국의사학회지
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• 제27권1호
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• pp.135-156
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• 2014

Through a simple translation and analysis of the "Su$\acute{s}$uta-saṃhit$\bar{a}$(The fascinating tales) S$\bar{u}$trasth$\bar{a}$na(The Introduction)", I have summarized the results of the research into the $\bar{A}$yurveda Herbal theory. 1. The title of chapter 40 is "dravya-rasa-guṇa-vip$\bar{a}$ka-vij$\tilde{n}$anīya(Medcation Taste Nature Effects Digestion)", and it states theoretical knowledge on materia medica. It says that 'matter' is the most important thing, and that it decides the curing effect. Although it does acknowledge the reason behind the doctors that emphasized things like 'taste', it mainly has a critical tone. The difference in philosophies and medical theory can be seen when we compare this to the "Caraka-saṃhit$\bar{a}$", 'theory on taste'. 2. The title of chapter 41 is "dravya-vi$\acute{s}$eṣa-vij$\tilde{n}$anīya(A Discussion on the Characteristics of Materia Medica)", and the contents of the chapter have a similar tone to the thoughts of the S$\bar{a}$mkhya(數論派). All 'matter' was created by the combination of the five elements of earth, water, fire, wind, and ether, and the predominant element makes it have an earth, water, fire, wind, or ether nature. Earth has an unmoving and down going nature, and makes the body strong. Water has an irrigating nature, and moistens the tissue and induces secretion and excretion. Fire has an upward-going nature, and improves sight and complexion. Wind relaxes and dries the body, and makes the mind and body agile. Ether gives flexibility, porosity, and candidness. The title of chapter 42 is "rasa-vi$\acute{s}$eṣa-vij$\tilde{n}\bar{a}$nīya(A Discussion on the Types of Rasa(taste))". "Rasa" is an important concept in $\bar{A}$yurveda. Sometimes it is translated as 'one of the seven types of bodily tissue' and seen as chyle, and sometimes it is seen as the tastes that can be felt with the tongue such as spicy, sweet, sour, bitter, salty, and astringent(澁). Volume 1, chapter 42 of the "Caraka-saṃhit$\bar{a}$" is dedicated to the "types of taste", and in chapter 26, it theorizes the concept of 'taste'.