• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.729-735
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• 2009

The objective of this study was to evaluate the quality characteristics of Sulgidduk added with cabbage powder. The moisture contents of Sulgidduk added with cabbage powder ranged from 37.2 to 33.7% and were significantly lower than those of the control. As the amount of cabbage powder increased, the L-value was reduced, while the a- and b-values were increased. In terms of textural characteristics, Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess, and Chewiness decreased with greater concentrations of cabbage powder. Sensory evaluation revealed that the favorite degree of color, flavor and taste received high increasing scores with increasing addition amounts of cabbage powder, while the Chewiness did not differ significantly (p<0.05) among the samples. The moistness found to be highest in the control, while it decreased as the amount of cabbage powder increased. The overall acceptance was highest as (6.00) for the Sulgidduk (CS6) that contained 6% of the cabbage powder. Overall, the results of this study indicate that adding 6% cabbage powder to Sulgidduk was produced the optimal results, and provided good quality characteristics and high overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.2
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• pp.237-245
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• 2000

For the purpose of comparing the bond strengths of some tooth adhesive restoration materials on primary enamel and dentin, 4 kinds (7 brands) of restorative materials including a composite resin (Z 100), a conventional glass ionomer cement (Chem-Flex), 2 brands of resin-modified glass ionomer cements (Fuji II LC-I, Vitremer), and 3 brands of compomers(Dyract AP, F2000, Compoglass) were investigated using UTM for measuring the shear bond strengths. Additionally the failure modes were examined by histologically observing the fractured surfaces of each specimen. The following results were obtained. 1. The shear bond strengths of Z 100 to the primary enamel were higher than those of other experimental materials except Fuji II LC-I, which showed significantly higher bond strength than Chem-Flex or Vitremer (P<0.05). 2. The shear bond strengths of Z 100 to the primary dentin were higher than those of other experimental materials except Dyract AP and Fuji II LC-I, both of which showed significantly higher shear strength than Chem-Flex or Vitremer (P<0.05). 3. The shear bond strengths of all restorative materials except Dyract AP showed relatively higher values to enamel surface than to dentin surface. In Dyract AP, the reverse was true significantly. 4. All materials examined showed cohesive failures except some Chem-Flex and Vitremer, which showed adhesive failures.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1310-1315
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• 2016

Germinated brown rice (GBR) has received great attention due to its enhanced nutritional value. Brown waxy rice was germinated at $30^{\circ}C$ for 10 h, 20 h, or 30 h with 95% humidity. The color, texture, digestibility, and sensory characteristics of waxy rice cake made by GBR were evaluated. Pasting viscosity of rice flour was substantially reduced, whereas ${\gamma}$-amino butyric acid content increased with an increase in germination time. Lightness of rice cake with GBR was lower than that with brown rice, whereas the redness and yellowness of rice cake were higher after germination. For textural properties, the hardness, gumminess, and chewiness of rice cake with GBR were lower than those with brown rice, and decreased hardness was more prominent with an increase in germination time. The in vitro starch digestibility of rice cake was elevated by germination, showing an increase in rapidly digestible starch content and decrease in resistant starch content. In the sensory evaluation, the overall acceptability of rice cake with brown rice and GBR was greater than that with white rice, whereas it was reduced with an increase in germination time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.921-926
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• 2012

The objective of this study was to investigate the quality characteristics of blanched and non-blanched yacon (Smallanthus sonchifolius) soaked in Doenjang sauce. The yacon was treated by blanching ($100^{\circ}C$, 4 min), then soaked in Doenjang sauce at $20^{\circ}C$. The pH and total acidity of blanched yacon were not changed significantly after 42 days of soaking. But, the pH and total acidity of non-blanched yacon were rapidly increased and decreased, respectively. The salinity of blanched yacon was higher than that of non-blanched yacon until 35 days. Also, the $Brix^{\circ}$ of blanched yacon was higher than that of non-blanched yacon from 7 days to 35 days. Textural properties of both non-blanched and blanched yacon showed that hardness increased until 21 days but decreased afterwards. The total polyphenol contents of non-blanched yacon decreased after 14 days, but blanched yacon remained constant. The DPPH radical scavenging activity of both blanched and non-blanched yacon decreased gradually as aging continued in the Doenjang sauce. There were no significant differences in sensory characteristics between blanched and non-blanched yacon soaked in Doenjang sauce.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.11 no.2
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• pp.29-39
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• 1989

Ossifying fibroma is a relatively slow growing tumor, and likely to have presented for some years before its clinical diognosis. The usually well circumscribed nature of ossifying fibroma in jaws lends itself to relative ease of excision and hence the favorable therapeutic results. On occasion, however, particulary in juvenile patient, if maxilla the tumor assumes an aggressive behavior. In that case, because the tumor grows invasively, resection with a margin of healthy tissue is indicated. The case presented is 34 - year old female. The patient had noticed a gradual swelling of the right side of the face approximately 2 months in duration correlation with a intermittent pain on the right maxillary molar area. Palpation disclosed firm swelling on the right anterior and lateral walls of the maxillary sinus extended to the maxillary tuberosity area. The radiographic examination revealed soft tissue mass with multiple dense round calcifications with destruction of anterior and posterolateral wall of the right maxillary sinus and right alveolar process, and hard palate. The mass totally obliterated maxillary sinus and extended to the pterygopalatine fossa. The histologic diagnosis from the biopsied specimen revealed ossifying fibroma. The tumor mass was resected by subtotal maxillectomy procedure due to a recent rapid infiltrative growth. In 5 months of postoperative follow - up period, the patient has favorable prognosis.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.109-110
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• 2014

주사전자현미경(Scanning Electron Microscopy: SEM)은 고체상태에서 미세조직과 형상을 관찰하는 데에 가장 다양하게 쓰이는 분석기기로서 최근에 판매되고 있는 고분해능 SEM은 수 나노미터의 분해능을 가지고 있다. 그리고 SEM의 초점심도가 크기 때문에 3차원적인 영상의 관찰이 용이해서 곡면 혹은 울퉁불퉁한 표면의 영상을 육안으로 관찰하는 것처럼 보여준다. 활용도도 매우 다양해서 금속파면, 광물과 화석, 반도체 소자와 회로망의 품질검사, 고분자 및 유기물, 생체시료 nnnnnnnnn와 유가공 제품 등 모든 산업영역에 걸쳐 있다(Fig. 1). 입사된 전자빔이 시료의 원자와 탄성, 비탄성 충돌을 할 때 2차 전자(secondary electron)외에 후방산란전자(back scattered electron), X선, 음극형광 등이 발생하게 되는 이것을 통하여 topography (시료의 표면 형상), morphology(시료의 구성입자의 형상), composition(시료의 구성원소), crystallography (시료의 원자배열상태)등의 정보를 얻을 수 있다. SEM은 2차 전자를 이용하여 시료의 표면형상을 측정하고 그 외에는 SEM을 플랫폼으로 하여 EDS (Energy Dispersive X-ray Spectroscopy), WDS (Wave Dispersive X-ray Spectroscope), EPMA (Electron Probe X-ray Micro Analyzer), FIB (Focus Ion Beam), EBIC (Electron Beam Induced Current), EBSD (Electron Backscatter Diffraction), PBMS (Particle Beam Mass Spectrometer) 등의 많은 분석장치들이 SEM에 부가적으로 장착되어 다양한 시료의 측정이 이루어진다. 이 중 결정구조, 조성분석을 쉽고 효과적으로 할 수 있게 하는 X선 분석장치인 EDS를 SEM에 일체화시킨 장비와 EDS 및 PBMS를 SEM에 장착하여 반도체 공정 중 발생하는 나노입자의 형상, 성분, 크기분포를 측정하는 PCDS(Particle Characteristic Diagnosis System)에 대해 소개하고자 한다. - EDS와 통합된 SEM 시스템 기본적으로 SEM과 EDS는 상호보완적인 기능을 통하여 매우 밀접하게 사용되고 있으나 제조사와 기술적 근간의 차이로 인해 전혀 다른 방식으로 운영되고 있다. 일반적으로 SEM과 EDS는 별개의 시스템으로 스캔회로와 이미지 프로세싱 회로가 개별적으로 구현되어 있지만 로렌츠힘에 의해 발생하는 전자빔의 왜곡을 보정을 위해 EDS 시스템은 SEM 시스템과 연동되어 운영될 수 밖에 없다. 따라서, 각각의 시스템에서는 필요하지만 전체 시스템에서 보면 중복된 기능을 가지는 전자회로들이 존재하게 되고 이로 인해 SEM과 EDS에서 보는 시료의 이미지의 차이로 인한 측정오차가 발생한다(Fig. 2). EDS와 통합된 SEM 시스템은 중복된 기능인 스캔을 담당하는 scanning generation circuit과 이미지 프로세싱을 담당하는 FPGA circuit 및 응용프로그램을 SEM의 회로와 프로그램을 사용하게 함으로 SEM과 EDS가 보는 시료의 이미지가 정확히 일치함으로 이미지 캘리브레이션이 필요없고 측정오차가 제거된 EDS 측정이 가능하다. - PCDS 공정 중 발생하는 입자는 반도체 생산 수율에 가장 큰 영향을 끼치는 원인으로 파악되고 있으며, 생산수율을 저하시키는 원인 중 70% 가량이 이와 관련된 것으로 알려져 있다. 현재 반도체 공정 중이나 반도체 공정 장비에서 발생하는 입자는 제어가 되고 있지 않은 실정이며 대부분의 반도체 공정은 저압환경에서 이루어지기에 이 때 발생하는 입자를 제어하기 위해서는 저압환경에서 측정할 수 있는 측정시스템이 필요하다. 최근 국내에서는 CVD (Chemical Vapor Deposition) 시스템 내 파이프내벽에서의 오염입자 침착은 심각한 문제점으로 인식되고 있다(Fig. 3). PCDS (Particle Characteristic Diagnosis System)는 오염입자의 형상을 측정할 수 있는 SEM, 오염입자의 성분을 측정할 수 있는 EDS, 저압환경에서 기체에 포함된 입자를 빔 형태로 집속, 가속, 포화상태에 이르게 대전시켜 오염입자의 크기분포를 측정할 수 있는 PBMS가 일체화 되어 반도체 공정 중 발생하는 나노입자 대해 실시간으로 대처와 조치가 가능하게 한다.

• Journal of the Korean Chemical Society
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• v.43 no.5
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• pp.552-563
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• 1999

The study investigated and analyzed the middle school student's science textbook learning methods and strategies. The Preferred Mehtod of Study (PMOS) and a clinical interview method were utilized. Results indicate that there is a meaningful and significant positive correlation between the number of times students read a chapter of the science textbook and their science grade point. Students do not tend to alter learning strategies dependent upon the subject matter studied, but easily alter stratgies dependent upon the types of the test. Most students could not construct "organiztional tools" such as a summary, a chart, a talbe, or a figure when they study textbook, but might pursure and prefer only one method when they choose their learning strategise. Very few students (less than 1%) among those queried consciously try to connect between prior knowledge and new concepts in the textbook. Even though students choose the textbook for learning science in the beginning, they prefer to stick to reference and exercise materials. Therefore, detailed and direct studise of the student's learning methods and strategies, as well as research on cognitive psychology and motivational psychology, are necessary in order to develop a new textbook with student-based learning materials. By understanding the student's konwledge level through investigation of his or her learning style, an effective science education program can be realized. Finally, the role of the textbook as a tezching/learning material can be maximized by investigating and understanding the student's learning method and strategy with emphasis on reciprocal action between textbooks.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.151-155
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• 2004

This experiment was conducted to investigate the influence of dietary supplementation of granite porphyry (GP) on growth performances and meat sensory quality in commercial broiler chicks. A total of four hundred-fifty 5-day-old male broiler chicks were divided into 15 pens and fed one of five experimental diets for 5 weeks; 0% GP with antibiotics (Control), 1% GP with or without antibiotics, and 2% GP with or without antibiotics. Final body weight and daily weight gain of all GP supplemented groups were slightly higher than those of control. Feed conversion rate was improved in GP 1 % supplemented groups, although there was no significant difference. Feeding antibiotics in addition to GP did not influence the growth parameters. Relative weights of liver and abdominal fat tended to be reduced in broiler chickens fed GP supplemented diets. Feeding of 2% GP diet resulted in a significant improvement in meat sensory quality in terms of taste and tenderness(P < 0.05), but the effect of the 1% GP on meat sensory quality was not significant. The results of this study indicate that GP could be used as a favorable feed additive for production of sensory-enhanced broiler meats.