• 한국의사학회지
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• 제20권1호
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• pp.41-61
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• 2007

In 1607 a delegation was dispatched from Chosun to Japan (under the condition that prisoners of war were returned) to restore the destroyed relationship between the nations due to a war and to restore economic profits. This delegation later on became a delegation representing faith in each other. It contributed greatly to the Korea-Japan cultural exchanges in the 17th and 18th centuries. It was also a cornerstone for the exchange of Korea's distinguished studies as well as medical technology and Japan's results of international trade such as sweet potatoes, pepper, and tobacco. This thesis is one that discusses the study of documents produced during this process.

• 한국식품과학회지
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• 제20권6호
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• pp.808-811
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• 1988

국내에서 소비되는 산채류에 대하여 thiamine분해능을 thiochrome 형광법과 Lactobacillus viridescens를 이용한 미생물법으로 측정하였고 페놀 화합물의 함량 및 갈색도와의 관계를 규명하였다. 더덕, 도라지, 토란대, 호박꼬지, 표고버섯, 도토리 전분 등은 thiamine분해능이 크지 않았으나 가지, 고구마 줄기, 고사리, 고춧잎, 취, 즉 등은 상당량의 thiamine분해능을 가지고 있었다. Thiamine분해능이 큰 산채류는 페놀 화합물의 함량과 갈색도도 높았다. 따라서 산채류를 식용으로 할 때는 thiamine급원식품과 함께 조리하지 말 것이며 조리 즉시 섭취하는 것이 바람직하다.

• 한국식품위생안전성학회지
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• 제1권1호
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• pp.31-38
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• 1986

In order to investigate the harmful trace elements in Korean common vegetable, the contents of Lead, Cadmium, Copper, Zinc and Manganese are studied in this paper. As shown in the Table 1, the following vegetable samples collected from the agriculture-marine products market I Seoul were used; root vegetables-potato, sweet potato, carrot, radish, onion and garlic, fruit vegetables-cucumber, pumpkin, green pepper, egg plant, tomato and melon. The contents of the harmful trace elements were determinded by means of atomic absorption spectrophotometry. These elements were extracted from the vegetables with the DDTC-MIBK extraction method. The results were as follows; 1. The average contents of the harmful trace elements in the vegetables were as follows; Root vegetables-Lead, 0.387 ppm; Cadmium, 0.030 ppm; Copper, 1.267 ppm; Zinc, 7.395 ppm; Manganese, 5.380 ppm. Fruit vegetables-Lead, 0.259 ppm; Cadmium, 0.028 ppm; Copper, 1.155 ppm; Zinc, 3.732 ppm; Manganese, 3.532 ppm. 2. The contents of harmful trace elements in vegetables were significantly low compared with foreign standards. This means that vegetables contamination with those harmful trace elements is not significant at present.

• The Plant Pathology Journal
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• 제20권4호
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• pp.247-251
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• 2004

We developed a polyclonal antibody (PAh) based- ELISA system to accurately and rapidly monitor inocula on plant surface before onset of anthracnose. Titer of mouse antisera against conidia of Colletotrichum gloeosporioides was determined by using indirect ELISA. It was high enough to be detectable up to ${\times}$ 12,800 dilutions. Absorbance readings exceeded (1.5even at a 10$^{-5}$ dilution. Sensitivity of PAb was precise enough to detect spore concentration as low as 50 conidia/well by indirect ELISA. PAb1 and PAb2 proved to be very sensitive and highly specific to the target pathogen, C. gloeosporioides, apparently discriminating other unrelated pathogens, or epiphytes. Absorbance values for original isolate exceeded 1.0, but no reaction was detected with other isolates, except three other anthracnose fungi: C. gloeosporioides (pepper strain), Glomerella cingulata (apple strain) and C. lagenarium. Our data suggest that PAb1 and PAb2 bind with the protein epitope that partially contains residues of amino acid, arginine, and Iysine. This kit fulfills the require-ments for detecting inoculums before infection and during onset of anthracnose on sweet persimmon.

• 대한영양사협회학술지
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• 한국농촌생활과학회지
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• 제10권2호
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• pp.85-100
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• 1999

This study was to get basic data for the establishment of proper labor counterplan so that we estimated farm work volume and work loads by crops. We examined the method of work practices such as a work posture, work time, measured work environment such as hot, cold, humidity and ultraviolet rays and calculated physical loads induced by them. Also we surveyed work environment, work posture, sleeping time and work time because they affect on farmer's health. Farmer's health survey was investigated by questionnaire and measured farmer's physical load. The types of farm work were classified into greenhouse farming, rice farming, dry field farming, stock farming and special crop farming. 11 crops were selected, for example, greenhouse melon, riceㆍred pepper, milky cow farming, pear, grapes, dropwort, sweet potato, potato, radish, and cabbage. We also chose subject districts haying the most yield of 11 crops. Our survey was conducted for the period when farmers think the hardest period in physical work load. The farm work models based on work standard were presented according with farmer's health.

• 한국인터넷방송통신학회논문지
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• 제17권5호
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• pp.97-102
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• 2017

최근 고해상도 원격탐사 자료의 분류방안으로 컨볼루션 신경망(Convolutional Neural Networks)을 비롯한 딥 러닝 기법들이 소개되고 있다. 본 논문에서는 드론으로 촬영된 농경지 영상의 작물 분류를 위해 컨볼루션 신경망을 적용하여 가능성을 검토하였다. 농경지를 논, 고구마, 고추, 옥수수, 깻잎, 과수, 비닐하우스로 총 7가지 클래스로 나누고 수동으로 라벨링 작업을 완료했다. 컨볼루션 신경망 적용을 위해 영상 전처리와 정규화 작업을 수행하였으며 영상분류 결과 98%이상 높은 정확도를 확인할 수 있었다. 본 논문을 통해 기존 영상분류 방법들에서 딥 러닝 기반 영상분류 방법으로의 전환이 빠르게 진행될 것으로 예상되며, 그 성공 가능성을 확신할 수 있었다.

• Food Science and Biotechnology
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• 제16권4호
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• pp.650-654
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• 2007

Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.

• 한국식생활문화학회지
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• 제11권5호
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• pp.651-661
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• 1996

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

• 로봇학회논문지
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• 제18권1호
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• pp.99-109
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• 2023

In this paper, the cinch bag typed fruit harvesting gripper was proposed. This gripper is focused on preventing problems that we found from the related research and setting the breakthrough as a design condition according to the harvest failures of other related studies. The cover part is designed to overcome the surrounding obstacles of target fruits such as tomato, Korean melon, and sweet pepper. The measurement of maximum load showed that the well-grasped target object, such as a spherical object with 65 mm of diameter, is unable to slip in a range of 0 kg to 10 kg. The fact that the gripper allows from 4 cm to 6 cm of positional error was shown in the measurement of positional error tolerance. And the cover part of this gripper showed that the suggested gripper can grab a target object without being obstructed by leaves and stems. Finally, it was proved that the gripper satisfied the design conditions through the measurement of contacting force, which showed it is appropriate for grasping an actual fruit without damage.