• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.246-249
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• 2007

DL-phenylalanine (DLPA) is known as an essential amino acid exhibiting opiate capacities by inhibiting the degradation of enkephalins. From the viewpoint of developing a drink containing DLPA, its solubility and stability in aqueous solutions were investigated at some processing conditions such as temperature and pH. When the solubility was analyzed by transmittance at 600 nm, the solutions containing DLPA of 0.1% to 2% showed transmittance over 98% above $60^{\circ}C$ and over 99% at wide range of pH (3.0, 7.0, and 10.0). The valuable stability was also recognized through HPLC analysis for DLPA content, that is, 61-71% DLPA was still remained even after processing at high temperature and wide pH range, indicating the possibility of de-velopment of drink containing DLPA. Among flavors considered for the improvement of consumers' acceptability on drink, orange and amino acid flavors were superior to others. Microbial growth was not detected during 6-week storage after drink preparation.

• Journal of Korean Society of Forest Science
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• v.18 no.1
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• pp.9-12
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• 1973

Volume increment and estimation of future growth of pitch pine stand at age of 16 were analyzed based on the stand table method. The diameter growth survey was made by the Meyer's Increment Borer method which was based on the volume formular made on the single tree volume. The formular is V=0.000058D $^{1.6}{\times}H^{1.1}$ This survey was made based on the 95% reliability surveyed on the 339 trees in the 0.33ha of sample plot espicially set up. (1) Linear regression over annual diameter growth for the diameter is as follows; y=0.1618+0.0298x (2) Ninety percent of the total trees, in the diameter distribution of 2cm round off, each increased one step in diameter. (3) Stand volume increment percentage shows 16%. (4) The increment of stand volume for 5 years shows 46% of increment rate.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.751-756
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• 2005

Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.603-610
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• 2005

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.326-330
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• 1985

To measure the optimum reconditioning period, potatoes stored at low temperatures ($0^{\circ}C$, $5^{\circ}C$ and $10^{\circ}C$) for three months were reconditioned at $20^{\circ}C$. Contents of glucose, fructose and sucrose of halved and whole potatoes were monitored during the course of storage and reconditioning. In halved potaotes basal portion contained higher amount of glucose, fructose and sucrose. The sugars in basal portion decreased more rapidly than those in apical portion, and sucrose disappeared fastest among the sugars in both portions during reconditioning period. The relationship between reducing sugar and reconditioning period could be presented as exponential equation. I consideration of uneven distribution of sugar contents between apical and basal portion, the required optimum reconditioning period at 20 could be 1.3 weeks, 5.6 weeks and 9.4 weeks for potatoes stored at $10^{\circ}C$, $5^{\circ}C$ and $0^{\circ}C$, respectivery.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.370-374
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• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.1
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• pp.221-229
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• 2015

This paper looks into the measurement of modeling ability in different fields like science, mathematics, operations research and management science and emulates the ideas to system analysis and design where modeling is a very useful skill. An assessment tool was designed to measure the graphical modeling ability in systems analysis and design. It was administered to 92 students and submitted to 10 MIS experts and tested statistically for its reliability and validity.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.05a
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• pp.397-400
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• 2010

As basic data about students' career education in high school are being managed only in forms of NEIS, which is supported by Ministry of Education, Science and Technology, and the information for career education that homeroom teachers have operated by off-line system, it is hard to use them as practical decision support system for students' career education. In this study, we intend to design and embody web-based Student Management Total System by constructing DB of students' e-portfolios, school records and counselling data etc. And our ultimate goal with this system is helping teachers to carry out more effective career education geared to each individual student's talent and aptitude by integrating and sharing information about their career on the web site systematically.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.249-259
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• 2018

Radiation technology (RT) has long been applied in various fields for increasing the safety and shelf-life of foods by controlling pathogen-induced poisoning. RT was introduced for the first time in Korea in the 1950s to eliminate harmful microorganisms in food materials. In the 1980s, RT had been scientifically proven to be effective for the sterilization of food and public health products. In recent years, irradiation with gamma rays has also been used for improving physiological properties through the structural modification of natural molecules, which has been proposed to be applicable to various industries. In particular, radiation transformation technology (RTT), which involves the development of new functional compounds through the molecular conversion of natural biomaterials, is becoming a new high-value technology as a fusion technique of RT and biotechnology. The present reports have suggested that RTT can be an effective tool for the development of new functional compounds and improvement of the physiological activity of biomolecules.