• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.170.1-170
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• 2003

최근 경제성장과 더불어 쌀 소비 형태가 양보다 질을 우선하게 됨에 따라 다양한 지역 브랜드 쌀, 고품질 친환경 쌀, 씻지 않는 쌀, 버섯쌀과 강화미와 같은 기능성 쌀 등을 생산하여 차별화를 죄하고 있다. 이처럼 최고의 쌀을 소비자에게 공급하기 위하여 쌀의 다양한 상품화가 필요하다. 따라서 동의보감, 본초강목, 중약대사전 등에서 중풍, 경기, 가슴답답할 때 효과가 있다고 알려진 대나무를 가열할 때 나오는 진액인 죽력을 이용하여 기능성 쌀을 제조하였다. 대나무 추출방법에 따른 추출물 $\ulcorner$죽력$\lrcorner$ 은 가용성 고형분과 총 페놀 함량은 에탄을 추출물이 가장 높았고 증발잔사는 직접가열에 의한 추출물이 가장 많았다. 추출물을 코팅한 쌀의 취반후 관능은 에탄을 추출물을 코팅한 처리가 향과 맛이 가장 우수하였고 조직감은 추출방법 간에 차이가 없었다. 대나무 에탄을 추출물의 코팅 량별 쌀의 색도 L, a, b값은 코팅 농도가 증가될수록 증가되었으나 취반후 밥은 L값만 감소되었다. 취반 후 밥의 관능은 10% 코팅 처리에서 향과 맛이 가장 양호하였다. 죽력을 코팅한 쌀의 무기성분은 무코팅 쌀 보다 모든 성분함량이 높았는데 특히 K 함량이 월등하였다. 죽력 코팅 쌀의 취반 특성은 무코팅 쌀 보다 흡수율은 낮았고 팽창율은 떨어졌으나 토요 식미지수는 높았다. 코팅 쌀의 취반 후 물성은 경도, 검성, 씹힘성은 무코팅 쌀 보다 높았고 응집성, 탄력성, 부착성은 낮은 경향이었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.210.3-211
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• 2003

흑미가루를 0%, 10%, 15％, 20%, 25％로 첨가량을 다르게 하여 제조한 흑미를 첨가한 인절미의 관능적 특성, 수분 함량, 색도, 기계적인 특성을 비교 검토하였다. 관능검사에서 전체적인 조화도는 흑미가루 15% 첨가군이 가장 높게 나타났고, 흑미가루 10% 첨가군이 그 다음으로 높게 나타난 것으로 보아 유색인절미로서 흑미가루의 첨가량이 15%가 이하일 때 가장 적당한 것을 알 수 있었다. 단단한 정도, 조직의 거친 정도, 씹힘성, 향미는 흑미가루의 첨가량이 증가할수록 높은 점수를 나타내었다. 수분함량은 각 시료간의 큰 차이는 없었으나 흑미가루 첨가량이 증가할수록 수분 보유량이 증가하는 것은 흑미의 식이섬유소 때문으로 추정한다. 색도는 흑미가루의 첨가량이 증가할수록 명도는 낮아지고, 적색도와 청색도가 증가함을 알았다. 기계적 검사에서는 경도, 씹힘성, 껌성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌고, 응집성과 탄력성은 모든 시료가 거의 비슷한 수치를 나타내었으며, 부착성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌다. 즉, 흑미가루 비첨가군에 비해 흑미가루 첨가량이 증가할수록 더 단단해지고, 탄력성이 감소하였음을 알 수 있었다. 관능적 특성에서 단단한 정도, 조지의 거친정도, 씹힘성은 기계적인 특성에서 경도, 응집성, 씹힘성과 비교해 볼 수 있는데, 두 가지의 검사의 결과 모두 흑미가루의 첨가량이 증가할수록 그 값이 커져 그 결과가 일치함을 알 수 있었다.

• Tuberculosis and Respiratory Diseases
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• v.42 no.1
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• pp.50-57
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• 1995

Background: Transcather arterial embolization has been established as an effective means to control hemoptysis, especially in patients with decreased pulmonary function such as postpneumonectomy patients and those with advanced chronic obstructive pulmonary disease. We evaluated the effect of arterial embolization and analysed the correlation of the clinical and angiographic characteristics and investigated the clinical course and outcome after arterial embolization in the patients with significant hemoptysis. Method: 58 patients with massive or recurrent hemoptysis underwent transcatheter arterial embolization for the treatment of hemoptysis from April 1992 to Sept. 1993. Results: Most common cause of hemoptysis was pulmonary tuberculosis(34 cases, 58.3%). Embolized vessels responsible for hemoptysis were 56 bronchial arteries and 32 nonbronchial systemic arteries. Initial most common angiographic findings were hypervascularity and shunt. Initial success rate of hemoptysis control revealed 81.1%. However, 15 of 58 patients(25.9%) showed recurrence of hemoptysis after transcatheter arterial embolization. The complications(18 cases, 31%) such as chest pain, fever, voiding difficulty, atelectasis, paralytic ileus and unwanted embolization were occured. Conclusion: Transcatheter arterial embolization is useful and relatively safe treatment modality for immediate bleeding control of patients with massive hemoptysis or inoperable cases. The further evaluation of the long term results according to the embolized material and underlying pulmonary disease will be required.

• Korean Journal of Cognitive Science
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• v.15 no.2
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• pp.1-15
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• 2004

The structure of sensibility from motion was developed for the purpose of understanding relationship between sensibilities and physical factors to apply it to dynamic visual display. Seventy adjectives were collected by assessing adequacy to express sensibilities from motion and reporting sensibilities recalled from dynamic displays with achromatic color. Various motion displays with a moving single dot were rated according to the degree of sensibility corresponding to each adjective, on the basis of the Semantic Differential (SD) method. The results of assessment were analyzed by means of the factor analysis to reduce 70 words into 19 fundamental sensibilities from motion. The Multidimensional Scaling (MDS) technique constructed the sensibility space in motion, in which 19 sensibilities were scattered with two dimensions, active-passive and bright-dark Motion types systemically varied in kinematic factors were placed on the two-dimensional space of motion sensibility, in order to analyze important variables affecting sensibility from motion. Patterns of placement indicate that speed and both of cycle and amplitude in trajectories tend to partially determine sensibility. Although color and motion affected sensibility according to the in dimensions, it seemed that combination of motion and color made each have dominant effect individually in a certain sensibility dimension, motion to active-passive and color to bright-dark.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.12 s.148
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• pp.1608-1618
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• 2005

The purpose of this investigation was to investigate the degradation products of the dye component extracted from madder dyed fabrics using the GC-MS analysis and to evaluate the change of color due to degradation treatment. Four different degradation protocols were used in this study,; refrigeration at $7^{\circ}C$ (LT), room temperature (RT), oven treatment at $100^{\circ}C$ (OV), and $H_2O_2/UV(PER)$ method. Degradation times for each thermal system were 6 hour, 24 hour, 48 hour, 1 week, 2 week, 4 week. Alizarin was detected from the control and degraded samples of both alizarin dyed and madder dyed fabrics. Benzoic acid, 2, 4-di-tert-butylphenol, phthalic anhydride were detected as the degradation products for both alizarin dyed and madder dyed fabrics. The result suggest that these products can be used as the fingerprints of GC-MS analysis for the identification of madder dye in archaeological textiles. Both alizarin dyed and madder dyed samples became less red and less yellow after degradation. In the PER degradation system madder dyed sample showed the greatest color difference even after 1 week of degradation treatment. Further research is necessary for investigating the color change in the exhumed textiles, which is caused by the dual action of dye fading and the staining of organic matters in the soil.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.235-242
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• 2010

The purpose of this study was to evaluate tooth whitening and microhardness after treatments with tooth bleaching agents containing dicalcium phosphate dihydrate (DCPD) and 35% hydrogen peroxide (HP) which were used in-office bleaching. Thirty enamel specimens were obtained from human premolars and randomly divided into 3 groups(n=10). Tooth bleaching agents were prepared with DCPD (0 g for controls, 0.1 g and 1 g for experimental groups) and HP solution (35% HP). All groups were applied to enamel surfaces for 60 min for 1 day. The pH of each tooth bleaching agent was measured. Tooth color, microhardness of enamel surfaces were also measured. The tooth bleaching agents containing DCPD showed a significant increase in pH compared to the ones without DCPD(p<0.05). Paired t-tests showed significant difference in color values of enamel before and after bleaching in all the groups(p<0.05). As a result, changes in color, containing DCPD group does not contain a statistically significant difference between groups was observed.(p>0.05). In all groups, tooth hardness after bleaching showed a significant decrease in microhardness (p<0.05). However, the DCPD concentration increased in the bleaching, microhardness values slightly decreased. Based on the above results, tooth bleaching agents containing DCPD and 35%HP were equally effective. Due to increases in pH and effective reduction of tooth surface decalcification, the surface characteristics are exposed to a reduced degree of negative effects, resulting in fewer constituent enamel alterations. Thus, commercial availability of the constituents of tooth whitening materials can be achieved.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.818-823
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• 2007

The purpose of this study was to investigate the effects of adding various concentrations of Lycil fructus powder on the quality characteristics of Jeolpyeon. The Lycil fructus powder was added to rice powder at ratios of 3, 6, 9 and l2%(w/w). The moisture contents of the Lycil fructus Jeolpyeon samples ranged from $46.3{\sim}48.9%$. For the color values the L-value decreased and the a-value and b-values incresaed with increasing amounts of Lycil fructus powder. In the textural analysis hardness was highest for the 3% Lycil fructus powder addition, however springiness and cohesiveness did not difference significantly by the addition levels. Finally the results of the sensory evaluation showed the Jeolpyeon containing 6% added with Lycil fructus powder was superior for overall preference, color, flavor, softness, chewiness and after-taste.

• 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.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.395-404
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• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.