• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.287.2-287
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• 2001

• Proceedings of the KSCN Conference
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• 2001.12a
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• pp.976.2-977
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.218.2-218.2
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• 2003

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.88-93
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• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.1-3
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• 2005

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.395-403
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• 1999

The origin as well as the culinary aspects such as ingredients, types, preparation methods of Dasik and materials and ornamental patterns of Dasik mould(다식판) are discussed and analyzed through the literature survey. 1. The origin of Dasik came from the custom of Umdha(飮茶) together with the Worship of Buddhism(숭불정책) and the abundant production of rice due to the Policy for Agricultural Development(권농정책) of the Koryo Dynasty. 2. The main ingredient of Dasik was rice flour and wheat flour and thereafter, plant materials such as Song-wha(송화), Mungbean starch flour(녹두녹말가루) and Hwang-yul(황율) were followed. Honey, sugar and syrup were used as coagulating agents. Dasik was often colored by the addition of Omija(오미자), a plant material containing red pigment. 3. Originally. Dasik mould was not used until Jeungbo-Sanlim-Kyungje. Major types of Dasik were reviewed from the literature survey. 4. The materials of Dasik mould were wood or porcelain. Their shapes and ornamental patterns were reviewed. Circular design was predominant in the wood and lettered designs were predominant in porcelain. 5. Utilization of Dasik recorded in Koryo-History(고려사) and Chosun-Wangjo Shilloc(조선왕조실록) were reviewed.

• Journal of the Korean Institute of Telematics and Electronics
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• v.22 no.4
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• pp.24-32
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• 1985

This paper presents the design method for multivalued logic functions using $I^2L$ circuits. First, the a비orithm that transforms delta functions into discrete functions of a truncated difference is obtained. The realization of multivalued logic circuits by this algorithm is discussed. And then, the design method is achieved by mixing discrete functions and delta functions using the modified algorithm for given multivalued truth tables. The techniques discussed here are easily extended to multi-input and multi-output logic circuits.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.233-236
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• 1995

This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10％ rice flour. Flavor, texture and melting degree were little bit affected by add of 30％ rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10％ improved a little the texture while flavor was decreased.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.22 no.1
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• pp.45-52
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• 2009

In this paper, a guideline for designing breakwater in wave loads and in seismic loads is proposed. A simple model structure in breaking wave zone is examined using Morison equation in consideration with the effect of an impact load, for evaluation of the wave loads. As the impact load effect is not significant, pressure distributions according to Goda are applied for evaluation of wave loads on breakwater. Structural behavior of breakwater in wave loads can be obtained using the Goda method, as well. For seismic analysis, Ofunato and Hachinohe models, as well as an artificial seismic acceleration loads model, are adopted. Soil-structure interaction analysis is carried out to find the seismic load effect. It is found that, in certain cases, structural deformation in wave loads is in the same level as deformation that in seismic loads. Thus, it is our recommendation that these two loads are considered at the same level in breakwater design.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.406-409
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• 2003

This study was carried out to investigate the variation of instrumental charaters during strorage of pine pollen Dasik stored at room temperature. Cohesiveess, chewness, gumness, adhesiveness and hardness were varied significantly while springness was not influenced by storage periods. Cohesiveness after 45 days storage was significantly different from before storage, however, was not different from that of 30 days stored. Chewness of 30 days stored Dasik was significantly different from that of 15 days stored but was not different from that of 45 days stored. Gumness in the Dasik stored for 30 days was significantly different from that of 15 days stored but was not different from that of 45 days stored Dasik. Adhesiveness was decreased with storage periods. Adhesiveness of the Dasik stored for 30 days long was significantly different from that of 15 days stored but was not different from that of 45 days stored one. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 15, 30 and 45 days were significantly different from each other.