토양 온도, 수분, EC 모니터링을 위한 다양한 EC 센서 비교 및 농경지 토양에서 이온 함량과 EC의 상관관계 평가

박진희,성좌경,Park, Jin Hee,Sung, Jwakyung 한국지하수토양환경학회 2021 지하수토양환경 Vol.26 No.6

Smart agriculture requires sensing systems which are fundamental for precision agriculture. Adequate and appropriate water and nutrient supply not only improves crop productivity but also benefit to environment. However, there is no available soil sensor to continuously monitor nutrient status in soil. Electrical conductivity (EC) of soil is affected by ion contents in soil and can be used to evaluate nutrient contents in soil. Comparison of various commercial EC sensors showed similar water content and EC values at water content less than 20%. Soil EC values measured by sensors decreased with decreasing soil water content and linearly correlated with soil water content. EC values measured by soil sensor were highly correlated with water soluble nutrient contents such as Ca, K, Mg and N in soil indicating that the soil EC sensor can be used for monitoring changes in plant available nutrients in soil.

인터넷 정보조사를 통한 국내 환자용 식품의 판매가격과 영양 함량 평가

김유미,서유리,김미현,최미경,Kim, Yu-Mi,Seo, Yu-Lee,Kim, Mi-Hyun,Choi, Mi-Kyeong 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.1

The purpose of this study was to examine the relationship between the regular selling price and nutrient contents of foods used for special medical purposes in Korea. This study investigated the regular selling price and nutritional composition of 114 enteral nutrition (EN) foods on the manufacturer's internet homepage. The average price of the total products was 1,156.0 won/100 mL. The price of foods used for calorie and nutrient supplementation (CNS) was significantly higher compared to that of the other EN food types (p<0.01). With respect to the nutritional content per 100 mL of the product, EN foods for CNS had significantly higher contents of energy, protein, 5 minerals, and 7 vitamins than the other EN food types. On comparing the nutritional contents of foods according to the price, the balanced nutrition foods showed significantly higher contents of energy, carbohydrate, protein, 3 minerals, and 7 vitamins in high-priced products than in low-priced foods. Summarizing these results, foods for CNS were approximately twice as expensive as the other EN foods, and the energy, protein, mineral, and vitamin contents were also high. Balanced nutrition foods had higher nutrient contents in high-priced products, which showed the relationship between the product price and nutrient content.

수분함량과 발효기간이 발효사료의 품질에 미치는 영향

장장용,유성오 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

This experiment was conducted to investigate the effect of moisture content and fermentation period on quality of fermented feed. The feed were mixing with cage layer excreta (40%), corn meal (20%), wthat bran (30%), malt sprout (5%) and rice bran (5%), and was adjusted to 40 and 60% moisture contents, and were kept in a fermentator with 60℃ for 2, 4, 8 and 16 days. The quality of fermented feed was evaluation on the basis of chemical composition, nutrient content, micro-organisms and in vitro dry matter and crude protein digestibilities. The results obtained were summarized as follows : 1. Crude protein contents of fermented feed with 60% moisture content was slightly higher in 4, 8 and 16 days of fermentation period than that of 2 day of fermentation period, and crude fiber content of fermented feed with 60% moisture content was slightly lower than that of fermented feed with 40% moisture content. 2. pH of fermented feed with 60% moisture content was slightly lower than that of fermented feed with 40% moisture content, and pH of fermented feed with 60% moisture content were slightly decreased in 4, 8 and 16 days of fermentation period than that of 2 day of fermentation period. 3. Latic acid, total-VFA, acetic acid and propionic acid of fermented feed with 60% moisture content was slightly higher in 4, 8 and 16 days of fermentation period than that of 2 day of fermentation period. 4. Latic acid to total acid of fermented feed with 60% moisture content was slightly higher than that of fermented feed with 40% moisture content, and Latic acid to total acid of fermented feed with 60% moisture content were slightly decreased in 4 and 8 days of fermentation period than that of 2 day of fermentation period(P<0.05). 5. Total bacteria and lactic acid contents of fermented feed with 60% moisture content were slightly higher than that of fermented feed with 40% moisture content, and Total bacteria and lactic acid contents of fermented feed with 60% moisture content were slightly higher in 4 and 8 days of fermentation period than that of 2 day of fermentation period. 6. In vitro dry matter and crude protein digestibilities of fermented feed with 60% moisture content were higher than that of fermented feed with 40% moisture content, and in 4, 8 and 16 days of fermentation period than that of 2 day of fermentation period.

공열분해에 의해 제조된 Nutrient-Rich Biochar가 토양 미생물 군집에 미치는 영향

노준석 ( Jun-suk Rho ),최아영 ( Ah-young Choi ),김신실 ( Sin-sil Kim ),정빈 ( Bhin Jung ),서동철 ( Dong-cheol Seo ) 한국환경농학회 2023 한국환경농학회 학술대회집 Vol.2023 No.0

Biochar application to soil is recommended for its advantages in reducing greenhouse gas emissions and improving soil quality on agricultural land. However, plant-based biochar, certified as agricultural material in South Korea, has low nutrient content such as nitrogen (N) and phosphorus (P). When applied alone to the soil, it can cause nutrient deficiencies, limit crop growth, and enhance soil microbial diversity. Therefore, separate fertilizer prescription is necessary during biochar treatment, but a disadvantage is a need for excessive processing due to the easy leaching of nutrients from fertilizers. Hence, in this study, we aimed to manufacture biochar with improved nutrient and leaching characteristics by utilizing animal biochar, which is rich in nutrients and resources. We produced nutrient-rich biochar (NR-BC) by mixing plant-based and animal-based biochar and subjecting it to pyrolysis. We measured the P-fractionation of NR-BC using the modified Hedley fractionation method, and the microbiome difference in the soil 30 days after applying NR-BC treatment was measured. The analysis of P leaching form revealed that 94% of P in NR-BC was insoluble, indicating that the nutrients converted to an insoluble form during thermal decomposition. Although there was no significant difference in the changes at the phylum level of soil microorganisms between the untreated and control plots, applying NR-BC to the control plots resulted in a 5.4% decrease in Actinobacteria and a 6.2% increase in Proteobacteria, along with an increase in species diversity and richness. This suggests an increase in microorganisms that convert insoluble forms of Proteobacteria into soluble forms. Based on these results, the co-pyrolysis of animal and plant biochar was confirmed to improve biochar's nutrient content and leaching characteristics, making it a potential new form of fertilizer.

주식류의 조리 분량에 따른 영양성분 비교

김경미 ( Kyung Mi Kim ),박혜영 ( Hye Young Park ),진호준 ( Ho Jun Jin ),김기창 ( Gi Chang Kim ),김진숙 ( Jin Sook Kim ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4

본 연구에서 주식류 9종에 대해 조리분량(4인분, 100인분)에 따른 영양성분을 비교한 결과, 주식류 종류에 따라 영양성분의 차이를 나타내는 것이 상이하였지만 대량조리에 따른 영양성분의 함량 변화를 보이는 것이 있음을 확인 할 수 있었다. 추후, 다양한 주식류에 대해 대량조리 시 영양성분 변화에 대한 연구 및 단체급식소에서 적용할 수 있도록 대량조리 영양성분 DB화가 이루어져야 할 것으로 생각된다. 뿐만 아니라 대량조리에 있어서 품질 기준이 될 수 있는 관능적 평가도 추가적으로 필요할 것으로 보인다. The nutritional information of ingredients only shows an analysis of the nutrient contents before cooking and changes of the nutrients during preparation are not considered. Therefore, changes in the quantity of nutrients in dishes depend on the amount of cooking. Nine main dishes were selected and their proximate compositions, minerals, and vitamins were analyzed of them in 4 and 100 people amounts of cooking. There were differences of nutrient contents depending on how the various main dishes were cooked. In general, protein, lipid, and ash contents were similar but there were differences between the uncooked and cooked conditions of certain main dishes in terms of some mineral and vitamin contents. The mineral and vitamin contents of the main dishes were different depending on the amount of cooking. Furthermore, it would be desirable to investigate differences of nutrient contents between large scale and small scale meal preparation of various main and side dishes.

국가 식품영양성분 DB 구축을 위한 장아찌류의 영양소 함량 분석

김병희,정희선,정은경,이인영,곽상아,주나미 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.5

Purpose: This study investigated the contents of major nutrients, including, moisture, crude fat, crude protein, fiber, crude ash, sugars, vitamins, minerals, and amino acids in traditional Korean cooking Jangajji. Methods: The reliability and accuracy of the method used in this study were supported by employing an analysis quality control chart. All the samples were prepared with traditional standard recipes used in Korea. Results: Oijangajji was significantly higher in moisture, while the crude fat content was significantly higher in Kkaennipjangajji. Protein and fiber were similarly higher in Deodeokjangajji, and the ash content was higher in Gochujangajji than that in Jangajji. Deodeokjangajji had the highest total sugar, glucose, fructose, maltose, vitamin B1, folic acid and niacin contents, while Gochujangajji was a good source of vitamin C, and Kkaennipjangajji had significantly higher vitamin B2, β-carotene and tocopherol contents. Jangajji which had the highest Na content, was the Gochujangajji, while Ca was the highest in Kkaennipjangajji, and the K, P and Mg contents were the highest in Deodeokjangajji. Among trace minerals, the Fe, Cu and Zn contents were significantly higher in Deodeokjangajji than those in Jangajji. Conclusion: The results of this study can be utilized as basic data for the establishment of national food nutrition database those representation and reliability were assured by conducting quality control of the analysis.

In Vitro Digestion Model을 활용한 두류 소화 단계별 영양성분 변화 분석

이다빈,장경아,황인선,강민숙,서미경,김행란,유선미 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.5

Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.

젊은 여성에서 영양상태와 피부지성화의 관련성

박영숙,류화라,재갈성아 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.5

This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial spots to classify their skin types. Daily energy and nutrient intakes of the subjects were not deficient except in calcium and iron, which were 466.2 mg (66.6% RDA) and 8.5 mg (53.4%RDA) relatively. We observed no significant difference of energy and nutrient intakes among the 3 skin types. But significantly higher consumption of grains and slightly higher frequencies of several food groups (excepting starches) were shown in oily skin types, so they might have higher nutrient intakes. Serum indices and food preferences mostly revealed no difference among the 3 skin types. But in the oily skin type, serum phosphorus levels were significantly lower than others, suggesting phosphorus-rich food consumption like soft drinks and grains could lead to a dry skin type rather than an oily one. Also in the oily skin type, sweet taste preference was slightly lower than others; moreover, sweet intake was lower samely significantly. There was mostly no significant relationship between facial sebum contents and nutrient intakes, dietary behavior, food frequency and food preference except in some factors. Animal protein intake showed a significant negative relationship toward facial sebum content. On the other hand, in normal skin type, fishes consumed was slightly higher than others, so that higher animal protein consumption presumably leads to normal skin type. Frequency of fried food and bacon and preference of fried foods showed slightly negative relationships toward facial sebum content. Regular meal times showed significantly increased facial sebum content. (Korean J Community Nutrition 11(5) : 587 ~ 597, 2006)

일부 초등학교 급식 식단의 평가(1) : 구성 식품의 다양성과 영양소 공급량 Based on Food Diversity and Nutrient Content

손은정,문현경 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.1

The sound dietary habit is formed in childhood, which is basic foundation for keeping health. The school foodservice is practiced to provide proper nutritions, to establish the sound dietary habit. Continuous evaluation and improvement are necessary to operate school foodservice effectively. This study was conducted to evaluate the quality of meals served in elementary school based on nutrient content, food diversity. A questionnaire was mailed to dietitian of each school requested for menus of one week. Menus served in 77 schools from each province and major cities in Korea were analyzed. The results of this study were summarized as follows; Compared to 113 of RDA for children, many schools provide lower amounts of energy, calcium and Vitamin A. Proportions of energy from carbohydrate, protein and fat were 59.64%, 17.43% and 20. I 1 YO, respectively and were not significantly dif-ferent by the area, the foodservice system, and the number of persons served. NAR(nutrient adequacy ratio) were lowest for calcium(0.67) and Vitamin A(0.65). MAR(mean adequacy ratio) was 0.83. The results of comparison of NAR and MAR by the area, the foodservice systcm, and the number of persons served were similar to those of nutrient contents. Comparing foods served by the nutrient density were different by nutrient contents, NAR and MAR. Mean nutrient density per meal were higher in large cities than in small cities and rural area, in conventional than in commissary foodservice system. Mean number of dishes and food items per meal were 5.86 and 19.87, respectively. The mean of total quantity of each food group per meal was 352g. The mean of total quantity of each food group per meal were higher in small cities and rural area than in large cities, in commissary than in conventional foodservice system. This study is based only on served menus, and the evaluations of meals based on actual consumption of children are needed. These results suggest that in order to improve the quality of school food service, realistic standard should be suggested and basic study should be done continuously.

젊은 여성에서 영양상태가 피부지성화의 관련성

박영숙(Young Sook Park),류화라(Far Rah Rou),재갈성아(Sunga Jaegal) 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.5

This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial spots to classify their skin types. Daily energy and nutrient intakes of the subjects were not deficient except in calcium and iron, which were 466.2 mg (66.6% RDA) and 8.5 mg (53.4%RDA) relatively. We observed no significant difference of energy and nutrient intakes among the 3 skin types. But significantly higher consumption of grains and slightly higher frequencies of several food groups (excepting starches) were shown in oily skin types, so they might have higher nutrient intakes. Serum indices and food preferences mostly revealed no difference among the 3 skin types. But in the oily skin type, serum phosphorus levels were significantly lower than others, suggesting phosphorus-rich food consumption like soft drinks and grains could lead to a dry skin type rather than an oily one. Also in the oily skin type, sweet taste preference was slightly lower than others; moreover, sweet intake was lower samely significantly. There was mostly no significant relationship between facial sebum contents and nutrient intakes, dietary behavior, food frequency and food preference except in some factors. Animal protein intake showed a significant negative relationship toward facial sebum content. On the other hand, in normal skin type, fishes consumed was slightly higher than others, so that higher animal protein consumption presumably leads to normal skin type. Frequency of fried food and bacon and preference of fried foods showed slightly negative relationships toward facial sebum content. Regular meal times showed significantly increased facial sebum content. (Korean J Community Nutrition 11(5) : 587 ~ 597, 2006)