Earticle

We measured the antioxidant activities of Oak mushroom (Lentinula edodes) in browned sawdust medium under conditions of varying LED sources and amounts of light. Consequently, exposure to 200Lx blue LED resulted in highly efficient browning; the most efficient browning was shown at 200Lx, regardless of the type of luminous source. We identified that quantities obtained with the blue luminous source increased compared to those in other treatment plots. The DPPH radical scavenging test conducted to examine antioxidant activity revealed that the red luminous source caused high radical scavenging compared to efficient browning. The fruiting body for Nongjin-go, as a treatment plot with the highest scavenging, under a 400Lx red luminous source was 34.3±1.80% and that for ‘Sanjo 701’ at a 300lx red luminous source was 32.99±1.58%. The polyphenol content, reported to be correlated with DPPH radial scavenging, showed no similar correlation in the ‘Nongjin-go’ variety. By contrast, ‘Sanjo 701’ showed a similar association.

The contents of 6 classical records consist of 208 items about alcoholics and a number of side dishes; 44 items in YuckJooBangmoon, 82 items in Joochan, 19 items in the "sulbitnunbup", 24 items in Kyuhapchongsu from Korea university, and 39 items in Kyuhapchongsu. Interpreted content was classified and analyzed. Selected 27 items among those brewages, artless-brewing alcoholics, were distributed into 4 large patterns. The materials used for brewing artless alcoholics were regular rice, and yeast (NURUK) Four patterns, grounded on these materials, were set one thing to another and analyzed. analyzed.

PDA(Personal Digital Assistant)와 같은 Mobile 이동통신기기를 사용한 인터넷 쇼핑은 향후 E-Commerce 시장에서 가장 크게 확산되어질 한 분야로 부상되고 있다. 그러나 현재 인터넷상에 혼재 되어있는 수많은 정보에 대하여 Pocket PC 환경상의 제한된 Screen Size와 느린 통신 속도, 무선 인터넷 접속시의 높은 비용, 저장능력의 한계 등의 문제로 웹 브라우징을 통한 다량의 웹 데이터에 대한 확인과 검색이 어렵고, 사용자가 원하지 않는 정보 또한 산재되어 있어 개인화된 검색 서비스의 요구가 대두되고 있다. 본 연구에서는 PDA 및 Pocket PC를 이용하는 사용자의 관심도를 기준으로 보다 편리하고 효율적인 개인화 Interface의 제공 및 이를 이용한 손쉬운 웹 브라우징 방식을 제시한다. 또한 User 인터랙션 정보를 통해 피드백 함으로써 보다 완벽하게 사용자 개인별 취향에 접근할 수 있는 브라우징 기법을 제시한다.

오징어 먹즙을 오징어 젓갈에 2% 및 4% 농도로 첨가하고 $10^{\circ}C$에서 8주일간, $20^{\circ}C$에서 32일간 숙성시키면서 휘발성염기질소와 갈변도의 변화는 다음과 같다. 오징어 먹즙을 첨가하지 않은 오징어 젓갈의 숙성 중 휘발성염기질소는 염 농도가 낮고 숙성온도가 높을수록 숙성 후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었다. 갈변도는 숙성초반 증가하였다가 중반이후 다시 감소하였다. 오징어 먹즙 첨가한 오징어 젓갈의 휘발성염기질소 함량은 숙성후반까지 계속 증가하였으나 증가폭은 무 첨가군에 비하여 작았다.

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups.

The objective of the present study was to investigate the effects of a high-fat diet and swimming exercise on neuropeptide hormone orexin and browning of white adipose tissue. Accordingly, a high-fat diet was administered and a swimming exercise regimen was applied for 6 weeks to 32 male Sprague-Dawley rats. In the comparison between the groups, body fat mass was significantly lower. The amount of dietary intake was significantly higher in the highfat diet group. Although there were no significant changes in orexin hormone levels in blood. With respect to heat generating factors, the high-fat diet + exercise and high-fat diet group showed significantly higher expression of PGC- 1α and UCP-1 in muscles. The high-fat diet and high-fat diet + exercise groups showed a significantly higher expression of FNDC5 in fat tissues, whereas the high-fat diet group showed significantly higher expression of UCP-1 in fat tissues. The findings of the present study revealed that regular exercise stimulates the hypothalamus of the brain to regulate the function of orexin, a neuropeptide hormone, which promotes the expression of heat generating factors PGC-1α, FNDC5, and UCP-1, However, the future studies might have a positive impact on obesity treatment and improvement.