• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.539-547
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• 2002

본 연구는 풋콩 탈협기 개발을 위한 기초연구로서 풋콩 탈협기의 급치를 교환할 수 있고, 급동의 주속도와 송풍팬의 회전속도 및 공기 흡입구의 개구면적을 조절할 수 있는 실험장치를 제작하고, 급치의 종류가 풋콩의 탈협 및 손상에 미치는 영향을 분석하였다. 또한 송풍팬의 회전속도와 흡입 공기구의 개구비 변화 따른 선별 성능을 분석하였다. 그 결과를 요약하면 다음과 같다. 1 급치의 종류에 따른 풋콩의 미 탈협율은 철선 급치가 최대 1.6%, 최소 0.0%,평균 0.7%로서 가장 낮게 나타났고, 그 다음이 경도 60의 고무제 급치로서 최대 2.0%, 최소 0.0% 평균 1.1%, 경도 80의 고무제 급치는 최대 2.5%, 최소 0.0% 평균 1.7% 순으로 높아졌다. 또한 풋콩의 미탈협율은 급동 원주속도가 18m/s에서 55m/s로 증가할수록 감소하였다. 이는 급동의 원주 속도가 증가함에 따라 급치의 선단이 풋콩 꼬투리에 가하는 타격력이 증가하기 때문인 것으로 생각된다. 2. 급치의 종류에 따른 풋콩의 손상율은 경도 80의 고무제 급치는 최대 5.2%, 최소 1.3%, 평균 2.8%로서 가장 낮게 나타났고, 그 다음이 경도 60의 고무제 급치로서 최대 5.7%, 최소 2.4% 평균 3.8%, 철선 급치는 최대 6.3%, 최소 2.6% 평균 4.2% 순으로 높아졌다. 또한 풋콩의 손상율은 급동 원주속도가 증가할수록 풋콩 꼬투리의 손상율은 증가하였다. 이 또한 급등의 원주 속도가 증가함에 따라 급치의 선단이 풋콩 꼬투리에 가하는 타격력이 증가하기 때문인 것으로 생각된다. 3. 공기흡입구의 개구면적을 증가시킬수록 선별율은 높게 나타났으나 개구비가 60%이상에서는 선별율이 크게 차이가 나지 않았으며, 송풍팬의 원주속도를 높일수록 선별율은 높게 나타났다.도 콤바인이 직선구간 및 선회구간을 주행하며 수확작업이 가능함을 알 수 있었다. 그러나 곡선구간에서는 최대오차가 65.5 cm로 매우 크게 나타나, 콤바인을 무인 자율주행으로 수확하기에는 어려움이 있는 것으로 나타났다. 실제 포장은 이론적인 완전한 직선보다는 작은 굴곡이 있는 곡선의 형태가 이루어져 있으므로 주행 오차를 감소하기 위해서는 기계시각을 이용하면 보다 정밀한 조향을 이룰 수 있을 것으로 예상된다. 포장에서 DGPS 신호, 자이로 센서 등을 이용한 콤바인의 무인주행 장치는 무인 수확작업을 위한 가능성을 보여주었고, 일부의 센서의 기능을 개선하면 만족한 성능을 나타낼 수 있을 것으로 판단된다.dislocations form local defect arrangements at the grooves permitting the substantial reduction in defect density over the remainder of the interfacial area.한 최대의 감자 재배지역을 형성하였다. 제주도는 산지지형과 따뜻한 기온으로 2기작이 가능하고, 감자가공 공장설립과 교통발달에 따른 육지 시장과의 접근이 용이해졌기 때문에 남한에서 2번째로 큰 감자재배지역이 되었다.(요약 및 결론에서 발췌)그람양성균에서 효과적이었으며, 농도별 항균력시험 결과 농도가 증가할수록 비례하여 저해율도 증가함을 알 수 있었다. 첨가농도를 달리하여 미생물의 생육도를 측정한 결과, fraction II磎꼭\ulcorner경우 그람양성균에 대해 500 ppm 이상에서 뚜렷한 증식억제효과를 나타내었다.서 뚜렷한 증식억제효과를 나타내었다.min/+}$계 수컷 이형접합체 형질전환 마우스에 AIN-76A 정제사료만을 투여한 대조군은 1.40$\pm$

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.146-151
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• 2006

Isoflavone in soybean is known to have the important physiological functions such as antioxidative, estrogenic, and anti-tumor activities. Therefore, isoflavone content is considered as important aspect of soybean quality. The objectives of this study are to determine the isoflavone contents of soybean germplasms including major cultivars in Korea, and to provide the basic information of isoflavone far development soybean cultivar containing high isoflavone content. Among 43 Korean major cultivated soybean samples, the total isoflavone contents were varied from $277.0{\mu}g/g\;to\;2,002.0{\mu}g/g$, and the average total isoflavone content was $1,017.3{\pm}390.0{\mu}g/g$. Total isoflavone content of Seokryangputkong $(2,002{\mu}g/g)$ was the highest among those of the other cultivated soybeans. On the other side, Hwangkeumkong $(277{\mu}g/g)$ contained lower isoflavone than other cultivars. The total isoflavone content of vegetable use or early maturity soybean cultivar $(1,438{\pm}493.7{\mu}g/g)$ showed more higher total isoflavone content than others. The daidzein, glycitein, genistein and total isoflavone contents of 648 soybean germplasms collected in Korea, were ranged $16.9{\sim}2,019.8{\mu}g/g,\;0{\sim}294.9{\mu}g/g,\;38.5\sim1,337.7{\mu}g/g,\;and\;82.6{\sim}3,479.2{\mu}g/g$, respectively, and total isoflavone content of IT 180001 line $(3,479.2{\mu}g/g)$ was the highest among those of other soybean germplasm lines.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.139-145
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• 2006

The objectives of this study was to determine the oil contents and fatty acid compositions of soybean germplasms including major Korean cultivars, and to provide the basic information of fatty acid composition for development high quality soybean varieties. Among 46 Korean major cultivated soybean samples, the oil contents were varied from 15.8% to 20.3%, and the average oil content was 18.2%. Crude oil content of cv. Saebyolkong (20.3%) was the highest among that of other cultivated soybeans. Likely many other oils of plant origin, most fatty acids in soybean are unsaturated. The highest percentage of fatty acid in soybean was linoleic acid (18:2), followed in a decreasing order by oleic (C18:1), palmitic (C16:0), linolenic (C18:3), and stearic acid (C18:0). The composition of C18:1 and C18:2 fatty acids among 563 soybean germplasms and cultivars which were positively correlated with nutritional quality of edible vegetable oil, were ranged $13.29{\sim}43.30%\;and\;38.21{\sim}61.51%$, respectively, and the C18:3 which were negatively correlated with flavor quality were varied from 5.03% to 11.48%. Also, the composition of C16:0 and C18:0 which were known to raise total cholesterol levels in human serum were ranged $8.50{\sim}14.78%\;and\;1.86{\sim}4.78%$ respectively. On the other hand, the range of fatty acid composition among 46 Korean major soybean cultivars has been investigated to be: C16:0, $8.96{\sim}13.23%$; C18:0, $2.55{\sim}4.20%$; C18:1, $16.33{\sim}36.41%$; C18:2, $42.32{\sim}58.84%$; C18:3, $6.98{\sim}10.72%$. Among the 563 germplasms tested, there are significant correlations among unsaturated fatty acids: negative between C18:1 and C18:2 (r=-0.961**) or C18:3 (r=-0.756**), and positive between C18:2 and C18:3 (r=0.608**). Also, the C18:1 was negatively correlated with saturated fatty acids, C16:0 (r=-0.231**) and C18:0 (r=-0.479**).