• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1294-1300
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• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.77-89
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• 2015

The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.

• Economic and Environmental Geology
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• v.47 no.6
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• pp.563-569
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• 2014

Ruby is one of the most favor colored gem, for beautiful red tone, be high in scarcity value. However, rubies with high quality are produced in restricted regions, such as in Thailand, Sri Lanka, Myanmar, and Tanzania etc., and they have been gradually exhausted by mining for a long period. Therefore, improving qualities of low level rubies with various treatments is arising an alternative way to obtain better rubies. Gemological and mineralogical properties of the natural ruby from Tanzanian were studied with heat treatments. Those characteristics were compared between only heat and adding flux materials under heating. Tanzanian raw rubies were applied a heat treatment ($1,600^{\circ}C$ for 6 hours). However, chromameter and UV-Vis analyses found that a simple heat treatment is inappropriated for the Tanzanian ruby. Although $Cr^{3+}$ containing for red color in the ruby increased with heat treatment, the ruby displays dark medium red because of Fe in the ruby as a form of $Fe_2O_3$. The low transparency after heat treatment is attributed to the recrystallization of $SiO_2$ which has a low melting point. Chromameter confirmed adding Pb-containing flux under heating greatly improves the clarity and color of Tanzanian rubies with micro-fractures and cavities on the surface. EMPA results show that Pb as an additive fills the cavities and cracks on raw Tanzanian rubies during the heat treatment. As a rewult of it, the quality of the Tanzanian ruby raw dramatically improved. These results indicate that the heat treatment with an additive (Pb in this study) is an effective way to obtain better quality of the Tanzanian ruby. Consequently, this study suggests a suitable method to improve the properties of the Tanzanina ruby. The result of this study would provide useful information to upgrade the qualities of similar gem stones such as corundum and sapphire.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.478-484
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• 2018

A soybean cultivar "Chamol" for double cropping for use as soy-paste and tofu was developed using a pedigree method in 2011 as a cross between "Shinpaldal2" and "Keunol." A promising line, SS99502-2B-89-1-3-4-1-1, was selected and designated as "Milyang210". It was promising and showed good results from regional yield trials (RYTs) for 3 years from 2009 to 2011 and released with the name "Chamol." It has a determinate growth habit, white flowers, gray pubescence, yellow seed coat, yellow hilum, spherical seed shape, and large seeds (27.7 g per 100 seeds). The maturity date of "Chamol" was September 18 (100 day growing period) in RYT and it is suitable for double cropping with winter crops such as onion. "Chamol" was resistant to bacterial pustule and soybean mosaic virus and tolerant to lodging in fields. Furthermore, the average yield of "Chamol" was 2.51 ton/ha in the regional yield trials conducted for 3 years from 2009 to 2011.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.999-1004
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• 2010

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characteristic was measured by ginsenosides content and rheological characteristics were measured by rheometer and color meter. Total ginsenoside and Rf contents on Ginseng Jung Kwa by sucrose were highest at 10.0, and 7.82 mg/g, respectively. On ginseng Jung Kwa by fructose, total ginsenoside content was the lowest, and hardness and adhesiveness were the highest, and by honey, stiffness, cohesiveness, gumminess, chewiness, and springiness were the highest, and fracture force did not appear as a significant difference by treatment of different sugars. Coefficient of variance on ginseng Jung Kwa by honey was the highest. On ginseng Jung Kwa by sucrose, color (lightness, redness and yellowness) all were the highest. Browning on Jung Kwa by fructose was the greatest. Sensory evaluation preference analysis (color, taste, texture, flavor and overall acceptability) on ginseng Jung Kwa were determined by 50 panelists (30~50's age) using 5-point scale. On ginseng Jung Kwa by honey, texture and overall acceptability were the best. Ginseng Jung Kwa by fructose was very sticking and adhering, so preference by sensory evaluation was inferior to others.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.06a
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• pp.223-224
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• 2004

고준위폐기물 혹은 사용후 핵연료의 처분용기 재질은 각 국의 처분개념과 처분공의 주위 환경에 따라 달라질 수 있다. 용기의 후보재질로는 탄소강, 스텐레스 강, 구리, 니켈, 티탄 혹은 이들의 합금이 주로 고려되고 있으나, 국내에서는 아직 선정되지 않았다. 국내 처분환경에서 이들 재질의 부식특성을 조사하고자 모의 화강암 지하수를 가해 만든 겔 상태의 경주 벤토나이트에 탄소강, 스텐레스 강, 구리 시편을 넣고, $70^{\circ}C$, 아르곤 분위기에서 530일 경과한 후 시편의 표면 변화 (그림 1) 및 무게 감소를 측정하였다. 철 부식시편은 검정색의 철 화합물 층으로 덮여 있었으며, 구리표면에는 노란색의 부식층이 형성되었는데, 이를 XRD로 분석한 결과 $Cu_2O$로 판명되었다. 그러나 $700^{\circ}C$에서 각각 0, 24, 96시간동안 예민화시킨 스텐레스 강 시편들은 모두 초기상태 그대로 광택을 유지하고 있었으며, XRD에서 다른 화합물의 형성을 발견할 수 없었다 (그림 2). 시편의 무게 감소가 균일부식에 기인한 것으로 가정하여 환산한 결과, 구리와 스텐레스 강 모두 0.3~0.4 $\mu\textrm{m}/yr$의 부식속도를 나타내었다. 그러나 구리는 부식생성물이 표면에 부착되어 있기 때문에 실제 부식두께는 이 값보다 더 클 것으로 생각된다. 용기가 초기 530일간과 같은 속도로 처분용기의 부식이 진행된다면 한국에서 기준처분 개념으로 삼고 있는 50mm 두께의 내부식성 외벽 금속용기는 적어도 만년이상 견딜 수 있을 것으로 추정된다. 한편, 검정색 부식층을 제거한 무게감소로부터 계산한 철의 부식속도는 구리의 약 30배에 해당하였다. 금속 재질의 정확한 부식 거동을 파악하기 위해서는 보다 장기간의 실험이 요구된다. 시험법 선정에 각계(규제기관, 학계, 발전소 현장 및 산업계 등) 전문가로부터 기술자문회의를 통하여 자문 의견을 받기로 하였다. 특히 현재 폐기물 인수 기술기준치가 설정된 국가의 시험법을 심층 있게 검토하기로 하였다.검토하기로 하였다. 혹은 수성주변 환경이 지배하는 산악이나 구릉지에서 흔히 나타나는 침엽수-낙엽활엽수의 혼합림 식생상태를 잘 대변해 주고 있는 것으로 판단된다. 끝으로, 의림지 호저 퇴적층 중에서 인위적인 교란흔적이 없는 암회색 유기질 니층에 대한 탄소연대측정 결과, 제1호공 12번 시료에서 950$\pm$40 years B.P을 얻었으며, 제3-1호공에서도 아래로 내려가면서 8, 10, 11번 시료에 대하여 500$\pm$30 years B.P, 650$\pm$30 years B.P, 800$\pm$40 years B.P의 연대측정 결과를 획득하였다. 이상과 같은 의림지 호저 퇴적층의 형성환경과 형성시기 연구를 통하여 의림지의 제방축조의 최초시기를 해석해 보면, 의림지의 제방은 적어도 과거 약 827년 전에서 866년 전에는 이미 축조되어 있었음을 알 수 있다. 과거 제천 일대에 살았던 옛사람들이 의림지 하류의 곡지중앙과 고기 충적선상지에 대한 관계용 용수조달의 필요성에 부응하여 상류부 곡지하천의 자연입지 환경을 최대한 이용하여 축조한 것으로 판단된다..준비하였다.전류를 구성하는 주요 입자의 에너지 영역(75~l13keV)에서 가장 높은(0.80) 상관계수를 기록했다. 넷째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수록 현저했다. 주상에서 관측된 이러한 특성은 서브스톰 확장기 활동이 자기폭풍의 발달과 밀접한 관계가 있음을 시사한다.se that were all low

• Journal of the Korean Ceramic Society
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• v.41 no.12 s.271
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• pp.921-928
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• 2004

Calcium phosphate powders have been prepared by using $Ca(OH)_2\;and\;H_{3}PO_4$ solution under various conditions such as pH, calcination temperature, and reaction time. ${\beta}-TCP({\beta}-tricalcium phosphate)$and HAp(hydroxyapatite) were synthesized at pH=5.21 and pH > 7.62, respectively. From XRD results, $Ca(OH)_2\;and\;H_{3}PO_4$ solution reacted quickly to form HAp, which was structurally stable up to 16h. Calcination temperature having good crystallinity is revealed to be at $1200^{\circ}C$. SEM analysis showed that ${\beta}-TCP$ and HAp with needle type were synthesized at pH 5.21 and pH 7.62, respectively. However, at pH 9.16, tiny and homogeneous HAp having sphere was prepared and rearranged to show needle morphology. HAp synthesized at pH 9.16 was utilized as bonechina body and calcined. The sample was analyzed its crystallinity, water absorbtion, color, and shape to check physical properties.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.45-50
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• 2011

In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• Journal of the Korean Wood Science and Technology
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• v.46 no.5
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• pp.610-621
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• 2018

In conservation treatment lacquer has been used variously as a restoration material. However, dealing with Lacquer is very difficult as it dried in high humidity that can be harmful to the base materials. Also being natural varnish, dried lacquer layer is very different from the drying condition and the quality of the lacquer. These make difficult to predict the result of drying lacquer. In this study, using the humidity control machine, firstly, the main contents of the two different type of lacquer was experimented. And these lacquers was cured in various conditions. The duration time was checked until totally hardened. After that, obtained lacquer layers was analyzed to understand optical properties. Therefore, this study made a result about the relationship between characteristics of lacquer layer and the hardening condition. As a result, duration time of the Korean lacquer drying which has average 13.4% more urushiol than the Chinese lacquer is recorded a twice or triple decrease over it of the Chinese one. And, in all types of lacquer, the higher humidity makes the faster a pace of lacquer dried. In same lacquer, the shorter the duration time of drying lacquer is much darker and glossier. However, gloss deteriorated in saturated humidity. In humidity lower than RH 70%, lacquer is not hardened in 336 hours. When the layer totally cured through long period more than 30 days, the drying lacquer is appeared high brightness and almost transparent. Thus, in lower than RH 70%, it is hard to obtain durable layer.