• Communications of Mathematical Education
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• v.19 no.3 s.23
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• pp.517-526
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• 2005

본 연구에서는 사면체의 부피를 구하는 두 가지 공식을 다룰 것이며, 이들은 외형적으로 또는 계산 방법상으로 삼각형의 넓이를 구하는 헤론의 공식과 유사하다. 이들 중에서 하나는 사면체의 모서리와 평면각들을 이용하여 사면체의 부피를 표현하며, 다른 하나는 사면체의 모서리들만 이용하여 부피를 표현한 것으로 2002년에 미해결 탐구 문제로 제시된 바 있다. 본 연구에서는 헤론 공식과 이들 두 공식의 유사점에 대해 논의하며, 모서리들만을 이용하여 부피를 구하는 공식에 대한 새로운 기초적인 증명 방법을 제시할 것이다.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.85-92
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• 1996

The sensory and instrumental characteristics of Jeung-pyun made from various additives were investigated to improve the qualify of Jeung pyun and to know the effects of additives on Jeung-pyun preparation. In sensory evaluation of Jeung-pyun made from various additives, hardness was significantly lower by addition of soy bean flour, whole milk powder, and egg yolk. The cell uniformity of Jeung-pyun was significantly lower by addition of egg yolk and mugwort. And the dgree of bitterness Jeung-pyun containing soy bean flour and mugwort flour were significantly higher than that of control. Retrogradation of Jeung-pyun assessed from DSC thermogram and hardness measured by texturometer was delayed by addition of soy bean flour, and whole milk powder.

• East Asian mathematical journal
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• v.27 no.2
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• pp.203-222
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• 2011

In this paper, we investigate the methodology to calculate the volume of sphere in SanHakSeos. Comparing and analyzing content in Korean and Chinese mathematics education textbooks that uses as a foundation the aforementioned methodology, it is proposed that in future development of mathematics education curriculum the area of solid geometry be taught in greater depth in basic study guides.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal for History of Mathematics
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• v.21 no.2
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• pp.19-38
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• 2008

This study aims to investigate the evolution of calculating the volume of a sphere in eastern and western mathematical history. In western case, Archimedes', Cavalieri's and Kepler's approaches, and in eastern case, Nine Chapters';, Liu Hui's and Zus' approaches are worthy of noting. The common idea of most of these approaches is the infinitesimal concept corresponding to Cavalieri's or Liu-Zu's principle which would developed to the basic idea of Calculus. So this study proposes an alternative to organization of math-textbooks or instructional procedures for teaching the volume of a sphere based on the principle.

• Journal of the Korean School Mathematics Society
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• v.11 no.1
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• pp.19-30
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• 2008

Cavalieri is chiefly remembered for his work on the problem "indivisibles." Building on the work of Archimedes, he investigated the method of construction by which areas and volumes of curved figures could be found. Cavalieri regarded an area as made up of an indefinite number of parallel line segments and a volume of an indefinite number of parallel plane areas. He called these elements the indivisibles of area and volume. Cavalieri developed a method of the indivisibles which he used to determine areas and volumes. We call this Cavalieri's principle which states that there exists a plane such that any plane parallel to it intersects equal areas In both objects, then the volumes of the two objects are equal. Cavalieri's principle and method of the indivisibles are very important to understand of volume of a pyramid for gifted students.

• Journal for History of Mathematics
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• v.23 no.3
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• pp.91-106
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• 2010

This is the study for various methods for getting the volume of frustum of pyramid. This study will first deal with how the formula of getting the volume of frustum of pyramid has been changed in the history of Mathematics. Secondly, based on the study of 'Prasolov' this study will deal with the calculation method for the volume of frustum of pyramid which was written in the 14th question of 'Moscow Papyrus' and search for the rules of solution for frustum of pyramid in the middle school textbooks. Finally, this study will consider various solutions for the volume of frustum of pyramid and its generalization.

• Journal of Educational Research in Mathematics
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• v.18 no.1
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• pp.81-101
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• 2008

This study points out that the way of teaching varies according to the kinds of figures in explaining the volume and the surface area of solid figures in the seventh grade curriculum. Especially, the study discusses the limitation of the explanation depending on the experimental method using physical objects. Considering the study of Archimedes' research about measuring sphere, we investigate its educational implications and, based on this result, suggest the complementary approach and the considerations for applying to current school mathematics curriculum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1324-1332
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• 2016

The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on baker's%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.1
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• pp.89-95
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• 2012

In this paper, microchannels for the flow control of two fluids with different volumes have been designed, fabricated, and verified. The dimensions of the inlets were determined based on the Stokes equation in order to realize that the flow of the two fluids meet at the same time, and to maintain a certain configuration when the flows passed through each inlet channel. The designed microchannels were confirmed using computational fluid dynamics simulation for the incompressible, Newtonian, and transient flows. In addition, a microfluidic system containing the designed microchannels was fabricated by soft lithography, and the pressure-driven flows of the two fluids were characterized by microfluidic experiments.