• Journal of Biosystems Engineering
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• 제41권3호
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• pp.177-183
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• 2016

Purpose: Mee (Madhuca longifolia) is an economically important tree growing throughout Sri Lanka. Its importance is mainly attributed to its oil with high nutritional and medicinal values. However, an inefficient extraction method limits its use. This study revealed the possibility of extracting oil from mee seeds by using a screw-type oil expeller. Methods: A popular screw-type oil expeller was used in the experiment. Extract bar clearance and speeds of the main spiral shaft were altered to increase the oil expelling efficiency of the machine. The quality of refined oil at the optimum oil yield was determined by measuring the refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity. Results: An optimum yield of 35% oil was obtained when the machine capacity was 30 kg/h and energy consumption was 0.13 kWh/kg. This optimum machine condition was observed at an extract bar clearance of 0.5 mm and a main spiral shaft speed of 90 rpm. The refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity of the oil were 1.4, 203, 59, 3.5%, 0.2%, and 0.907 g/cm3 respectively. Color of the mee oil was closer to yellow, which is revealed by the lightness value (L) of 24.93 and positive value (b) of 11.81. Conclusion: The screw-type oil expeller can be used for economically extracting mee oil on a commercial scale.

• Archives of Plastic Surgery
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• 제36권4호
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• pp.365-371
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• 2009

Purpose: Good color match holds a key position in facial reconstruction for good aesthetic result. To correct the wide facial soft tissue defect were usually used the tissue expanded cheek flap, deltopectoral flap or radial forearm free flap. This study is aimed to analyse the color difference after flap surgery by using chromameter. Method: From August 1995 to December 2006, 30 patients underwent flap operations were chosen randomly and evaluated color differences between flap site and adjacent skin. Reconstructive procedures included tissue expanded cheek flap(n = 10), deltopectoral flap(n = 10), and radial forearm free flap(n = 10). The measured sites were flap center within a radius of 1 ㎝ and four points of adjacent skin along the flap margin. The color was quantified in a three dimensional coordinate system $L^*$ (brightness), $a^*$ (redness), $b^*$ (yellowness). Results: There was no significant color difference between the pedicled flaps(tissue expanded cheek flap and deltopectoral flap) and adjacent skin area. On the other hand, color values of the radial forearm free flap were statistically different from those of adjacent skin area. Total color difference(${\Delta}E$) of tissue expanded cheek flap and deltopectoral flap were $7.45{\pm}5.78$ versus $9.41{\pm}7.09$, and that of radial forearm free flap was $11.74{\pm}3.85$. They suggest that pedicled flaps have a potential of better color match than radial forearm free flap. Conclusion: Thus, better esthetic result and satisfaction is more likely to be expected in pedicled flaps as long as it could be applied comparing radial forearm free flap.

• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국재료학회지
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• 제23권5호
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• pp.286-292
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• 2013

Generally, the color gold has had a biased conception due to its traditional use. Thus, this bias has resulted in a lack of usage of golden glaze on ceramics and also a lack of extensive studies of such glazes. In this paper, optimum conditions and mechanism of formation of gold color crystallization glaze containing $Fe_2O_3$(hematite), which is developed for gold colors of ceramic glazes, were studied. Experimental result showed that there are pyroxene based on diopside and $TiO_2$ phase in the base of a crystallization glaze with a value of $TiO_2$ of 6 wt% confirmed by XRD and Raman Spectroscopy. When $Fe_2O_3$ was used as a colorant for the gold color, the $TiO_2$ peak became extinct and the intensity of the diopside peak was sharper. Feldspar of 60 wt%, talc of 20 wt% and limestone of 20 wt% were used as the starting materials and these were tested using a three component system. The best result of test was selected and extended to its vicinity as an experiment to determine $TiO_2$ and $Fe_2O_3$ contents. The glaze with $TiO_2$ of 6 wt% and $Fe_2O_3$ of 12 wt% addition showed stable pyroxene based diopside crystals and the development of gold color. This gold color was obtained with CIE-$L^*a^*b^*$ values of 51.27, 4.46, 16.15 (a grayish yellow brown color), which was gained using the following firing conditions: temperature increasing speed $5^{\circ}C$/min, holding for 1 h at $1280^{\circ}C$, annealing speed $3^{\circ}C$/min till $1100{\circ}C$, holding for 2 h at $1100{\circ}C$, and finally natural annealing.

• 한국치위생학회지
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• 제14권4호
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• pp.485-493
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• 2014

Objectives : The study investigated and analyzed the relationship between health-related lifestyle and psychosomatic self-reported symptom in dental hygiene students. Methods : A self-reported questionnaire was filled out by 478 dental hygiene students in Gyeonggi-do and Gangwon-do from March 7 to June 21, 2012 by random sampling method after informed consent. Results : The health-related lifestyle showed the results as follows. Nonsmokers accounted for 89.1%. Those who never exercise accounted for 67.9% and 37.9% of the students sleep for 5-6 hours. Those who take alcohols twice per month accounted for 58.2%. The correlation between the symptoms and lifestyle included multiple subjective symptoms(I), respiratory(A), eyes and skin(B) and digestive organs(C) symptoms and smoking status(p<.01), mouth and anal(D), depression(K), nervousness(E). There existed the correlation in average sleeping time(p<.01) and impulsivess(H) and smoking status(p<.05) and lie scale(L) and regular exercise(p<.05) and aggressiveness(F) and drinking habits and irregular and life(G) and breakfast habits. The smoking habit, sleeping time, and snack intake had an influence on psychosomatic self-reported oral health-related symptoms. Conclusions : Cessation of smoking, adequate sleeping time, and reduction of snack intake can improve the oral health-related lifestyle and reduce the self-reported symptoms in the dental hygiene students.

• 한국식품영양학회지
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• 제25권2호
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• pp.253-258
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• 2012

This study was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii rice Nuruk) levels on the quality properties of steamed rice breads. Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice Nuruk. Among the loaf volume of active gluten that were tested (10, 13, 15 and 17%) an active gluten loaf volume of 15% produced the best steamed rice bread. As a result of the loaf volume test steamed rice bread with rice Nuruk was decreased than steamed wheat bread. Regarding color, all treatments produced significant differences. The L value was decreased in steamed rice bread more than in steamed wheat bread, and a and b values were increased, respectively. Hardness, gumminess and chewiness of SRB-2, 3, 4 were lower than SWB-1 but springiness were higher. According to the sensory evaluation of steamed rice bread, color, flavor, and uniformity of pores were the highest in the steamed wheat bread, and the chewiness and texture were good in the steamed rice bread containing added active gluten and rice Nuruk. In this study, addition of rice Nuruk in steamed rice bread did not increase loaf volume, but had an advantage for overall desirability.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2008년도 하계학술대회 논문집 Vol.9
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• pp.293-293
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• 2008

초전도 케이블은 저손실 대용량 전력수송이 가능한 전력케이블로서 대도시의 전력 공급문제를 해결할 수 있는 환경 친화적 신개념의 전력케이블이다. 한전 전력연구원 고창전력시험센터에서는 2006년에 22.9 kV, 100 m, 50 MVA급 초전도케이블 시스템을 설치하여 초전도케이블 실용화를 위한 신뢰성 시험을 실시하고 있다. 전력케이블의 주요한 신뢰성 요인 중의 하나가 절연특성이며 초전도케이블의 절연특성은 운전온도가 액체질소 온도이므로 절연지에 수분이 고화하여 일반적인 전력케이블보다 좋은 절연특성을 보이는 것으로 알려져 있다. 초전도 케이블은 절연지와 액체질소에 의해 절연이 이루어지며 열적, 기계적, 전기적, 환경적 스트레스에 의해 열화가 발생할 수 있다. 절연층에 이러한 스트레스가 누적되면서 void가 발생하게 되고 전계집중 현상에 의해 절연성능이 저하되며 과다한 열화의 발생시 절연파괴가 일어나게 된다. 온 발표에서는 운전온도 66.4 K에서 1.5 $U_0$ (20 kV) 전압의 30일간 연속 인가 시험과 초전도 케이블의 절연열화 가속시험을 통하여 얻은 부분방전 및 정전용량의 변화 등의 절연특성 평가 결과에 대해 논의한다.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• 자연과학논문집
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• 제4권
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• pp.69-83
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• 1991

인삼음료의 혼탁방지를 위하여 에탄올로 원료 Ext.를 청징할때 최적에탄올농도와 청징시간을 정하고자 주원료인 인삼물추출 Ext.를 10~90% 에탄올용액으로 용해 한후 $0~5^\circC$에서 1~7일간 청징하면서 각 처리구별 Ext.의 수율, 물리적특성 및 조사포닌함량과 각처리 Ext.를 첨가하여 만든 인삼음료의 침전 생성경향을 조사 하였다. 에탄올농도가 증가하고 청징시간이 길어질수록 color intensity, redness 및 점도는 감소 하였으나 투광도, lightness, yellowness는 증가하는 경향 이었다. 청징 Ext. 의 수율은 에탄올농도가 증가함에 따라 크게 감소 하였고 조사포닌함량은 증가 하였으나 90% 에탄올용액으로 7일간 청징 하였을때는 약간 감소하였다. 각 처리구별 Ext.를 첨가하여 제조한 인삼음료를$ 0~5^\circC$와 $40^\circC$에서 6개월간 저장하였을 때 50% 이상의 에탄올로 처리한 Ext.를 첨가한 제품이 침전생성없이 안정 하였다.

• 동아시아식생활학회지
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• 제15권2호
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• pp.194-199
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• 2005

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.