Earticle

본 연구의 목적은 케이팝 음악을 분석하여 그 속에서 월드 뮤직의 사용 형태를 찾아내고 이를 통해 케이팝 음악 의 발전 가능성을 높이는 것에 그 목적이 있다. 연구 방법으로는 먼저 월드뮤직요소인 푸에르토리코의 레게톤과 자메이 카의 토스팅, 인도음악의 선율을 알아볼 것이다. 그리고 효연의 <Dessert>와 현아&던의 <핑퐁> 두 곡을 리듬적 요소와 선율적 요소로 분석하고 그 속에서 월드 뮤직의 사용 형태를 찾아볼 것 이다. 연구 결과, 리듬적으로 푸에르토리코의 레게톤에서 파생된 뎀보우 리듬의 유형을 보였고, 선율적으로는 자메이카의 토스팅의 형태와 아랍음악의 선율을 따르고 있음을 알 수 있었다. 본 연구는 케이팝 음악에서 사용된 월드뮤직의 사용 형태를 분석하여 향후 케이팝의 발전 가능성 과 다양한 방향성을 제시하는 것에 의의를 갖는다. 다양한 월드 뮤직과 케이팝의 융합을 통해 케이팝 음악이 조금 더 폭넓은 대중의 지지를 받는 문화로써 자리 잡기를 기대해 본다.

The purpose of this study is to increase the development possibility of K-pop music by analyzing K-pop music and analyzing the use of world music in it. As a research method, we will first look at the world music elements Puerto Rico's reggaeton, Jamaica's toasting, and the melody of Indian music. After that, we analyze two songs, Hyo-yeon's <Dessert> and Hyun-A & Dawn's <Ping Pong>, with rhythm and melody elements to find out the utilization of World Music. As a result of the study, it was found that it rhythmically showed the type of Dembow rhythm derived from Puerto Rico's reggaeton, and melody followed the form of Jamaican toasting and the melody of Arabic music. This study is meaningful in presenting the possibility of development and various directions of K-pop in the future by analyzing the use of world music used in K-pop music. Through the convergence of various world music and K-pop, I hope that K-pop music will become a culture that is supported by a wider public.

Whole lupinus albus seeds were pressure toasted at temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 min to study rumen degradation and post-rumen digestion and to determine optimal heating conditions for the Dutch dairy feed industry. In sacco nylon bag and mobile bag techniques were employed for rumen and intestine incubations to determine ruminal degradation characteristics and intestinal digestion of crude protein (CP) in 4 lactation rumen cannulated and 4 lactating intestinal cannulated Dutch dairy cows fed 47% hay and 53% concentrate according to Dutch dairy requirements. Measured rumen degradation characteristics were soluble fraction (S), undegradable fraction (U), potentially degradable fraction (D), lag time (T0) and rate of degradation (Kd) of insoluble but degradable fraction. Percentage bypass feed protein (BCP), ruminal microbial protein synthesized based on available nitrogen (N_MP) and that based on available energy (E_MP), true protein supplied to the small intestine (TPSI), truly absorbed BCP (ABCP), absorbed microbial protein (AVP) in the small intestine, endogenous protein losses in the digestion (ENDP), true digested protein in the small intestine (TAP or DVE in Dutch) and degraded protein balance (PDB or OEB in Dutch) were totally evaluated using the new Dutch DVE/OEB System. Pressure toasting decreased (p<0.001) rumen degradability of CP. It reduced S (p<0.05) and Kd (p=0.06), increased D (p<0.05) and U (p<0.01) but did not alter T0 (p>0.05), thus resulting in dramatically increased BCP (p<0.001) with increasing time and temperature from 73.7 (raw) up to 182.5 g/kg DM ($136^{\circ}C/15min$). Although rumen microbial protein synthesized based on available energy (E_MP) was reduced, true protein (microbial and bypass feed protein) supplied to the small intestine (TPSI) was increased (p<0.001) from 153.1 (raw) to 247.6 g/kg DM ($136^{\circ}C/15min$). Due to digestibility of BCP in the intestine not changing (p>0.05) average 87.8%, the absorbed BCP increased (p<0.001) from 62.3 (raw) to 153.7 g/kg DM ($136^{\circ}C/15min$). Therefore DVE value of true digested protein in the small intestine was significantly increased (p<0.001) from 118.9 (raw) to 197.0 g/kg DM ($136^{\circ}C/15min$) and OEB value of degraded protein balance was significantly reduced (p<0.001) from 147.2 (raw) to 63.1 g/kg DM ($136^{\circ}C/15min$). It was concluded that pressure toasting was effective in shifting degradation of CP of lupinus albus from the rumen to small intestine without changing intestinal digestion. Further studies are required on the degradation and digestion of individual amino acids and on the damaging effects of processing on amino acids, especially the first limiting amino acids.

Barrel-making commonly involves wood toasting processes that improve the sensory profile of alcoholic beverages. This study aimed to determine the effect of toasting levels on the wood chemical components of Eucalyptus camaldulensis Dehnh., known as river red gum (RRG) using TAPPI and ASTM methods. Total phenolic and sugar contents and volatile components of this wood aged in a model spirit solution were measured using UV-Vis spectrophotometry and gas chromatography-mass spectrometry (GC-MS), respectively. Results showed that heavy toasting significantly reduced the lignin content of RRG wood from 31.91% to 28.40%. The GC-MS analysis showed that the thermal degradation of lignin formed new volatile compounds such as 3,5-dimethoxy-4-hydroxycinnamaldehyde, coniferyl aldehyde, syringaldehyde, syringylacetone and vanillin in the heavily toasted and charred RRG wood extracts. Furthermore, charring of RRG wood led to a decrease in total phenolic content from 398.49 mg GAE/L to 374.26 mg GAE/L. Hemicellulose was significantly decreased from 48.24% to 44.94% (heavy toasted) and 34.15% (charred), which was further confirmed with the increase in total sugar content of RRG wood extract from 186.29 mg Glu/L to 230.44 mg Glu/L (heavy toasted) and 342.87 mg Glu/L (charred). Additionally, results in Fourier transform infrared spectroscopy confirmed the thermal degradation of hemicellulose and lignin. Overall, the toasting treatment had a significant effect on the RRG wood chemical components, particularly on lignin and hemicellulose, leading to the formation of new sensory compounds that could add complexity and a unique sensory profile to alcoholic beverages likes distilled spirits.

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

The quality of burley leaf tobacco was affected by various toasting conditions. In this study, we determined main factor to influence the quality of burley tobacco on toasting and established proper toasting condition to improve the quality of toasted tobacco. Our results indicated that the main factor to influence the quality of burley tobacco was the amount of treatment and 3rd drying zone temperature. We also found that the proper toasting conditions to improve the quality of toasted tobacco and reduce the smoking irritation were moisture content (34 %), amount of treatment (1,520kg/hr), 1st drying zone temperature (135$^{\circ}C$), 2nd zone drying temperature(145$^{\circ}C$) and 3rd zone drying temperature (147$^{\circ}C$).

Nonvolatile polyhydroxyalkylpyrazines(PHAPs) are known to degrade volatile pyrazine compounds having positive aroma and sensory attributes during cigarette smoking. In this paper, the content of PHAPs in burley tobacco leaves toasted to different levels as temperature and time study were determined by high performance liquid chromatography, and was also investigated effects of added sugars, sucrose, glucose or fructose, on the generation of PHAPs during toasting. The addition of glucose or fructose as casing sauce in burley tobacco leaves resulted in significant increases, especially 2,6-deoxyfructosaBine from glucose added leaves and 2,5-deoxyfructosazint from fructose added leaves, in generation of PHAPs during toasting, while control and sucrose added leaves did not observed in generation of PHAPS. Formation rates of PHAPs in glucose or fructose added tobacco leaves, but not sucrose, showed a strong dependence on both toasting temperature and time.

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.