• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.196-203
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• 2002

Effect of different levels (0 ,0.05, 0.15, 0.25%) of xanthan gum on kakdugi fermentation was investigated by analyzing physicochemical and sensory characteristics during fermentation at 2$0^{\circ}C$. During fermentation, pH was maintained higher, and total acidity and number of lactic acid bacteria, maintained lower in xanthan gum groups, especially in 0.05% addition group than control. Free sugar amount were higher in xanthan gun groups than control, and glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples, especially in xanthan gum groups. Liquid content of kakdugi was smaller in 0.05% xanthan gum group than control. Viscosity of kakdugi liquid decreased rapidly whereas initial viscosity was maintained in xanthan gum groups. Hardness decreased during fermentation, but at the 7th day of fermentation was higher in 0.05% xanthan gum group than control. The result of sensory evaluation shows that there were no significant difference in sour odor, moldy, sour taste and savory taste among samples. Starch taste was higher in 0.15% or 0.25% xanthan gum, but there is no difference in 0.05% group, compared to control. Overall preference until the 5th day of fermentation, xanthan gum group was not significantly different from that of control but at the 7th day of fermentation, 0.05% addition group was significantly higher than control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.731-737
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• 2011

TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of $b^*$ value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. $L^*$, $a^*$ and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

• Annual Conference on Human and Language Technology
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• 2023.10a
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• pp.491-496
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• 2023

사전학습 언어모델을 개선하여 고품질의 문장 표현(sentence representation)을 도출하기 위한 다양한 대조 학습 방법에 대한 연구가 진행되고 있다. 그러나, 대부분의 대조학습 방법들은 문장 쌍의 관계만을 고려하며, 문장 간의 유사 정도를 파악하는데는 한계가 있어서 근본적인 대조 학습 목표를 저해하였다. 이에 최근 삼중항 손실 (triplet loss) 함수를 도입하여 문장의 상대적 유사성을 파악하여 대조학습의 성능을 개선한 연구들이 제안되었다. 그러나 많은 연구들이 영어를 기반으로한 사전학습 언어모델을 대상으로 하였으며, 한국어 기반의 비지도 대조학습에 대한 삼중항 손실 함수의 실효성 검증 및 분석은 여전히 부족한 실정이다. 본 논문에서는 이러한 방법론이 한국어 비지도 대조학습에서도 유효한지 면밀히 검증하였으며, 다양한 평가 지표를 통해 해당 방법론의 타당성을 확인하였다. 본 논문의 결과가 향후 한국어 문장 표현 연구 발전에 기여하기를 기대한다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.121.2-122
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• 2003

다슬기분말(PSB)과 그 회분(ASB)으로 제조한 칼슘락테이트(PCaL 및 ACaL)를 0.5%씩 첨가한 반죽의 발효와 빵의 품질 및 저장성에 미치는 영향을 조사하였다. 반죽의 pH는 4.85~4.98로 ACaL.PCaL.대조군의 순으로 나타났다. 반죽의 부피와 빵의 loaf volume index는 대조군이 높았고 ACaL 첨가군이 낮았으며, pH를 5.50으로 조정하여 제조한 반죽의 부피와 빵의 loaf volume은 대조군과 큰 차이를 보이지 않았다. PCaL 및 ACaL을 첨가한 빵의 Ca함량은 29.4~29.7 mg/100 g-f.w로 대조군의 13.0 mg/100 g-f.w에 비하여 높았으며, 첨가군의 미량 무기질로 Mg, Fe, Zn이 0.03~0.98 mg/100 g-f.w 범위로 검출되었다. 빵의 L$^{*}$ 값은 대조군과 실험군의 유의적인 차이가 없었으며, a＊값, b＊값은 PCaL 첨가군이 가장 높아 황갈색을 띄었다. 빵의 hardness, gumminess는 대조군$^{\circ}C$ 실온에 두면서 저장한 결과 대조군은 3일째부터, ACaL 첨가군은 5일째부터, PCaL 첨가군은 6일째부터 곰팡이가 번식하였다.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.222-228
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• 2006

The effects of olive oil addition on the quality characteristics of pound cake was investigated. Olive oil was added to the batter at a ratio of 33, 66 and 100%. The volume of pound cake prepared by adding $33{\sim}100%$ olive oil increased from 841.2 to 1083.2 mL. The volume index of pound cake prepared by adding $33{\sim}100%$ olive oil increased by $3.19{\sim}3.70$ and that of the control was 2.88. The hardness and penetration resulting from the addition of $33{\sim}100%$ olive oil decreased significantly during storage for 1 hour and 72 hours, respectively. The lightness and redness values of the cake decreased with increasing olive oil content. The taste, moistness and overall acceptability of the pound cake with 66% olive oil were the best.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.664-670
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• 2007

This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 1998.07a
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• pp.66-67
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• 1998

난황형성기의 난소를 가진 암컷 어미에게 갑상선 호르몬인 3,5,3'-triiodo-L-thyronine ($T_{3}$)를 20 mg $T_{3}$/kg체중으로 주사하여 출산된 조피볼락 자어를 대조구 자어와 함께 30일간 사육하면서 성장과 생존율을 비교하였고, 실험종료시인 전어체를 갈아 체성분 조성을 파악하였다. 출산자어의 성장은 대조구에 비해 $T_{3}$구에서 유의하게 빨랐으며, 생존율 역시 $T_{3}$구가 대조구보다 유의하게 높았다. 실험종료시 치어의 비만도는 대조구가 $T_{3}$구에 비해 높게 나타났다. 실험종료시 $T_{3}$구의 어체내 수분과 회분함량은 대조구의 결과와 유의한 차이를 보이지 않았으나, 단백질 함량은 $T_{3}$구에서 대조구 보다 높았으며, 지질은 $T_{3}$에서 오히려 낮았다. 이상의 결과로 조피볼락에 대한 $T_{3}$의 모체주사는 출산자어의 성장과 생존율 향상에 도움을 주는 것으로 평가되었다.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.153-157
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• 1999

Three varieties of soybean (Joonjul, Iksan and Eunha) were cultivated by a standard procedure and by the treatment of chitosan solution (1% chitosan in 0.25% acetic acid) for 5 days. In the chitosan treated soybean sprouts (CTSS), the growth rate and weight increase were higher than in the control group. The growth rate of CTSS (Iksan) was 25.4% higher and the increase of fresh weight of CTSS was 8.5% higher than those of control group. Dry weight of whole soybean sprout in the control group decreased during cultivation, but that of CTSS slightly increased after 2 days cultivation. In the control group, dry weight of hypocotyl increased 400%, but that of cotyledon decreased 41% during 5 days cultivation.

• Journal of Periodontal and Implant Science
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• v.27 no.2
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• pp.395-409
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• 1997

성견의 2면 골내낭에서 calcium sulfate 이식이 치조골 및 백악질 재생 능력과 접합상피의 근단이동에 미치는 영향에 대해 알아보고자 3마리 성견의 상하악 제3대구치 근심면을 연결하는 깊이 4mm, 너비 4mm의 2면 골내낭을 외과적으로 형성하고 calcium sulfate를 이식한 군을 시험군으로, 치은박리술만을 실시한 군을 대조군으로 설정하였다. 술후 8주후에 치유결과를 접합상피의 길이, 백악질 형성, 치조골 형성, 결합조직 유착으로 나누어 조직학적으로 비교 관찰하여 다음과 같은 결과를 얻었다. 1. 접합상피의 길이는 대조군에서 2.28mm, 실험군에서 0.51mm로 나타났으며, 대조군과 실험군간에 유의성 있는 차이가 있었다(p<0.05). 2. 백악질 형성은 대조군에서 1.33mm, 실험군에서 2.59mm로 나타났으며, 대조군과 실험군간에 유의성 있는 차이가 있었다(p<0.05). 3.치조골 형성은 대조군에서 1.02mm, 실험군에서 2.30mm로 나타났으며, 대조군과 실험군간에 유의성 있는 차이가 있었다(p<0.05). 4. 결합조직 유착은 대조군에서 0.50mm, 실험군에서 1.14mm로 나타났으며, 대조군과 실험군간에 유의성 있는 차이가 있었다(p<0.05). 이상의 결과를 본 실험상의 한계내에서 고려하여 볼 때, calcium sulfate는 2면 골내낭의 치주치료에 치조골 및 백악질 재생 효과가 있으며 안전하고 경제적인 골 이식재 재료로 사용될 수 있으리라 사료된다.

• Journal of Korean Physical Therapy Science
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• v.5 no.3
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• pp.633-642
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• 1998

This study researched 30 subjects. Among them, 15 students, who were experimental group, had lumbago. They received massages during 12weeks(4 times/ week). The effects of massage is fellowing: 1. It represented the discrepancy between the comparison group and the experimental group by toe touching, there was no differences in the comparison group(p<0.05). 2. It represented the discrepancy between the comparison group and the experimental group by trunk and neck, there was no difference in the experimental group, but there were significant differences in the comparison group(p<0.05). 3. It represented the discrepancy between the comparison group and the experimental group by leg elevation, there was no difference in the experimental group, but there were significant difference in the comparison group(p<0.05). 4. It represented the discrepancy between the comparison group and the experimental group, but there were signifiant differences in the comparison(p<0.05).