• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Culinary science and hospitality research
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• v.23 no.2
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• pp.159-168
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• 2017

This study was conducted to compare the food quality of domesticated species. Consumers surveyed for safe food intake and proper culture of food distribution. The results of the comparison study are as follows. Muscle moisture content, protein content, and fat content. K, P, and C showed relatively high values in the muscle of the sea bream. Fe showed low contents. As a result of measuring heavy metal component, Cd was not detected in sea bream and mullet, but $0.01{\pm}0.00mg/kg$ was detected in red mine. Other heavy metals were below the reference value or were not detected. Electrophoresis results showed that the band appeared at in red minefish. In the case of sea bream and swordfish, no distinctive features of the band were shown. In the case of sea bream, there was little difference in food science between the similar fish species and the red sea bream fish, but price was different. An environment should be created for consumers to buy the right ingredients at the price they want. It is necessary to educate consumers about food ingredients immediately.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.18-25
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• 1979

In order to investigate the effect of polishing washing and cooking processes on the residue level of BHC in rice grain, brown rice samples having a 0.3 ppm total BHC content were subjected to various treatments and residue analysis. The results are summarized as follows: 1) The conventional polishing process of brown rice decreased the residue level down to 8 and 20% for 100 and 70% polished rice, respectively. 2) The washing procedure decreased the level to 34 and 31% for 100 and 70% polished rice, respectively. 3) The cooking processes with a conventional kettle and an automatic electric cooker decreased the residue level to 86 and 77% in 100% polished rice, and 69 and 41% in 70% polished rice, respectively. 4) By summation of the above results in sequence. it was concluded that the residue levels of BHC in cooked rice were 2.3 and 4.3% of original residue in the brown rice for 100 and 70% polished rice, respectively.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.546-551
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• 2007

The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.11-18
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• 2009

현대 건축은 시공 기술과 재료생산 및 개발의 발전을 바탕으로 점차적으로 투명성을 띄게 되었다. 이러한 건축적 투명성은 재료나 기술적인 발전도 많은 영향이 있었으나 그 보다 사용자들의 공간적 인지와 요구에 맞춰 생성되었다고 볼 수 있다 본 논문은 도미니크 페로의 프로젝트를 바탕으로 건축 공간적 투명성의 근본적 요소들을 분석하여 프로젝트에 나타난 공간적 구획과 인지에 대해 알아보았다. 도미니크 페로는 투명성을 건축적 구축방법 및 표현방법으로 사용하는 것으로 나타났고, 건축물이 하나의 고립된 물체로 보기 보다는 대지와 건축물의 구분이 불분명하여 공간적인 경험이 건축물과 대지의 경험을 넘나들게 만들어 진 것을 볼 수 있다. 실내공간의 투명성은 공간 구획에서 표현이 되었는데, 도미니크 페로의 대부분의 프로젝트에는 매우 간단하고 개방된 구획을 추구한 것을 미뤄 볼 때 실내 공간구획과 외부와의 밀접한 관계를 동시에 설계한 것을 알 수 있었다. 공간적으로나 표피적인 투명도가 높은 공간의 사용하는 사용자의 생활패턴이나 공간적 인지에 미치는 영향을 살펴보았을 때, 개방된 공간이나 공간적 노출에 의식하지 않고 자연스럽게 적응하는 것을 알 수 있었다. 현대건축 공간에 나타나는 투명성은 물리적인 영향보다는 사용자의 공간인식과 시각적 인지에 큰 영향을 미치는 것으로 판명되었다.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.299-305
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• 1978

According to the milling degree (unhulled, brown, 70% polished, and 90% polished rice), cropping areas (Sabong, Myeungsuk, Hadong, and Sanchung), and variety of rices (Yusin and Milyang), the contents of copper, lead, zinc, nickel, mercury, cadmium, chromium, and manganese were analyzed in order to investigate heavy metals in the rice of Kyeong Nam district for two years(1976-1977) by the atomic absorption spectrophotometer. The results obtained were as follows; 1. The contents of heavy metals in all the sample rices observed in this experiment were decreased with the increase of milling degree, but significant difference of the heavy metals was not observed among the cropping areas and variety of rices. 2. The contents of heavy metals were copper, 0.80-2.89 ppm; zinc, 3.23-17.60 ppm; manganese, 6.72-70.25 ppm; and lead, ND-0.64 ppm. 3. The contents of nickel and chromium in unhulled rice were in the range of 2.04-40.64 and 5.09-39.95 ppm, respectively, but these heavy metals were in trace for 90% polished rice. 4. The mercury and cadmium were in trace for some unhulled rice, but they were not detected in polished rice.

• Economic and Environmental Geology
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• v.43 no.6
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• pp.603-613
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• 2010

The Domi Basin in the South Sea of Korea is located between the Jeju Basin and Ulleung Basins, and is characterized by several sediment sags that are interested to have formed by crustal extension. This paper aims to derive an optimized seismic data processing procedure which helps stratigraphic interpretation of the Domi Basin. In particular, our data processing flow incorporated horizon velocity analysis (HVA) and surface-relative wave equation multiple rejection (SRWEMR) to improve the quality of stack section by enhancing the continuity of reflection events and suppressing peg-leg multiples respectively. As a result of processing procedures in this study, unconformities were recognized in the stack section that defines the early and middle Miocene, Eocene-Oligocene sequences. In addition, the overall quality of the stack section was increased as essential data to investigate the evolution of the basin. The suppression of multiple resulted in the identification of the Cretaceous basement. The data processing scheme evaluated through this study is expected to improve the standardization of processing sequences for seismic data from the Domi and adjacent Sora and north-Sora Basins.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.214-220
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• 2019

Four rice varieties (Boseogchal for waxy, Baegjinju for medium-waxy, and Seolgaeng and Haiami for non-waxy) were milled to 2% degree of milling (DOM), and physicochemical and sensory properties of 2% milled rice (2% MR) were compared to those of brown rice (BR). No significant differences in the approximate compositions of BR and 2% MR were observed, whereas the grain color of 2% MR was slightly brighter than that of BR. For all varieties, water absorption ratio of BR was significantly increased by milling. The pasting properties of rice varied significantly depending on the variety, but there was no significant difference in peak and through viscosities between BR and 2% MR. Analysis of the texture of cooked rice showed that milling to 2% DOM caused a significant decrease in hardness, but an increase in adhesiveness and stickiness. Cooked Seolgaeng 2% MR scored significantly higher in the sensory evaluation than the corresponding BR. These results suggest that 2% DOM would be useful for improving the sensory properties of cooked non-waxy rice.

• Journal of Christian Education in Korea
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• v.65
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• pp.189-214
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• 2021

The aim of this research article is to investigate the life and educational ministry of friars, focusing on the Dominican friars, along with its influence on parish priests and laymen during late middle Ages. The friars' apostolic life and competent teaching ministry greatly contributed to the faith formation of the laity who desperately sought out sacred truth. In particular, the Dominican friars' teaching of orthodox theology and logical argument gave rise to the conversion of some heretics, including Cathars. In addition, their ministry helped parish priests maintain hold on the essence of the church and their apostolic vocation. Finally, the friars' educational ministry played a significant role in enabling the parish priests to take their responsibilities as confessors, teachers, preachers, and healers of souls.

• Vending industry
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• v.8 no.3
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• pp.58-61
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• 2008

사람이 살아가기 위해선 먹어야 한다. 신체에 필수적인 에너지를 공급받기 위해선 싫든 좋든 먹어야 하는 게 인간의 숙명이다. 그래서 한국인의주식인 쌀은 오랫동안 사랑을 받아 왔다. '든든한 밥 힘'이 있어야 만사가 잘 풀린다는 생각은 한국인 공통적 사고방식이라 할 만큼 쌀은 절대적인 식량자원이다. 그런데 이런 쌀에 대해 제대로 아는 사람이 많지 않다. 보통 쌀이라 하면 흔히 먹는 백미를 기준으로 삼고, 조금 더 나아가야 현미 정도를 생각한다. 그리고 이들 쌀의 좋고 나쁨은 일반적으로 생산지, 농경지 기준으로 생각을 하는 게 일반적이다. 반면 정작 중요한 도정시기에 따라 밥의 건강과 맛이 달라 질 수 있다는 사실은 그리 중요하게 생각지 않는다. 한국나락판매는 쌀 시장에 있어 이런 차별성을 주목하고 오분도미 자동판매기라는 사업 아이템을 발굴해 냈다. 쉽게 말해 '즉석 도정한 신선한 쌀'을 파는 자동판매기이다. 쌀을 자판기를 통해 구입한다는 유통의 차별성만을 갖추는데 머무르지 않고, 자판기를 통하지 않고서는 구입하기 힘들다는 내용상품으로서의 희소성까지 갖추고 있다. '건강 최고! 맛 최고! 새로운 밥맛의 세계를 연다'를 기치로 본격적인 시장공략에 나선 한국나락의 오분도미 자동판매기 사업현황을 따라가 봤다.