• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.218.3-219
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• 2003

백편을 만들 때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후 (4$^{\circ}C$에서) reheating 한 백편의 기호성과 조직감(Texture)에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다 1. 관능검사 결과 백편의 Color 는 찹쌀의 첨가량이 증가할수록 누런색이 짙어졌으며, 24, 48, 72 시간 저장한 후 reheating 한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness 는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수록 Softness, Dryness, crumblyness는 감소경향을 나타냈으며 24, 48, 72 시간을 저장한 후 reheating 한 백편도 유의적인 감소경향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5% 인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 10~20%인 백편을 좋아했다. 2. Rhemeter에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, gumminess, Chewiness가 증가하는 경향을 나타냈다. 24, 48, 72 시간 저장한 후 reheating 한 백편은 저장전보다 점점 감소경향을 나타냈다가 72시간 저장한 후 reheating 하면 다시 증가경향을 나타냈다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장시간의 변화에 크게 영향을 미치지 않았다. Recovered 하지 않고 0, 24, 48, 72 시간 저장한 백편의 Compressing force는 찹쌀의 첨가량이 증가할수록 증가경향이 컸고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating 한 백편만이 수분함량의 증가경향을 나타내었다. 4. qoruvs의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.

• Journal of Korea Multimedia Society
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• v.7 no.5
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• pp.601-616
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• 2004

Information retrieval systems for structured documents provide multiple levels of retrieval capability by supporting structure-based queries. In order to process structure-based queries for structured documents, information for structural nesting relationship between elements and for element sequence must be maintained. This paper presents four index structures that can process various query types about structures such as structural relationships between elements or element occurrence order. The proposed algorithms are based on the concept of Global Document Instance Tree.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.818-823
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• 2007

The purpose of this study was to investigate the effects of adding various concentrations of Lycil fructus powder on the quality characteristics of Jeolpyeon. The Lycil fructus powder was added to rice powder at ratios of 3, 6, 9 and l2%(w/w). The moisture contents of the Lycil fructus Jeolpyeon samples ranged from $46.3{\sim}48.9%$. For the color values the L-value decreased and the a-value and b-values incresaed with increasing amounts of Lycil fructus powder. In the textural analysis hardness was highest for the 3% Lycil fructus powder addition, however springiness and cohesiveness did not difference significantly by the addition levels. Finally the results of the sensory evaluation showed the Jeolpyeon containing 6% added with Lycil fructus powder was superior for overall preference, color, flavor, softness, chewiness and after-taste.

• Journal of Energy Engineering
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• v.4 no.1
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• pp.42-51
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• 1995

준역청탄에서 무연탄까지의 등급을 갖는 8개탄을 대상으로 ASTM 방법으로 회분을 제조하였으며 회분조성과 용융온도를 측정하여 각 시료의 융착성향을 비교하였다. 보다 간단한 방법으로 정확하게 융착성향을 예측하기 위한 방법을 찾는 것을 목적으로 시료의 색을 측정하였으며 TGA를 이용하여 회분중 휘발량을 측정하였다. 또한 1$600^{\circ}C$에서 회분을 용융시키고 다시 응고시켜 제조한 연마시료를 대상으로 표면에 형성된 공동크기를 분석하였으며 회분의 색, 휘발량, 공동크기 등과 융착성향과의 관계를 고찰하였다. 분석결과 회분의 색은 회분의 융착성향을 크게 구분할 수 있는 지표로써 사용될 수 있으며 TGA에 의한 회분중 휘발량의 측정은 용융온도와, 그리고 용융후 응고시편의 공동크기는 1$600^{\circ}C$에서 계산된 점도와 밀접한 상관성을 갖고 있어 이들을 석탄회분의 융착성향 예측에 사용할 수 있음을 알 수 있다.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.186-191
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• 1999

This study was conducted to evaluate the growth characteristics and grain component of 10 collected colored rice cultivars to find out the possibilities of using the agronomically usefull characters to provide information for colored rice breeding and cultivation. The coefficients of variation of culm length, grains number, ripening rate, maturity time, and coat color of grain and seed were higher than those of other characters. The positive correlations were observed among heading dates, grain numbers per panicle, and 1000 grain weight, as well as between culm length and panicle length, panicle length and grain numbers per panicle, 1000 grain weight and darkness of seed coat color, while negative correlations were observed between heading dates and panicle numbers per hill, grain yield and seed coat color as well as among culm length, length, number per hill and seed coat color of brown rice, respectively. The first component of principal component analysis was consist of panicle numbers per hill, 1000 grain weight, and grain yield showing higher correlations among them which explained the variance of the sink size of respective cultivars. The second component of principal component analysis was consist of heading date, grain numbers per panicle and maturing date showing higher correlations among them which explained the variance of maturity of respective cultivars.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.25-29
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• 1999

Time-temperature indicators (TTI) from three different companies obtained and were attached to food packages materials to evaluate degree of their color change according to storage time and temperature. Five temperature (-10 -5, 0, 5 and 10) was selected to represent standard freezing, refrigerating and room temperature, and evaluated performance by color change based on magnitude of color change and hunter system (L, a, b). Response end point was measured and recorded to find characteristic of each indicator. Comparison and discussion were conducted for accuracy and precision of each time-temperature. More research should be conducted at variable temperature and with various food to determine applicability of TTI on various storage condition.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.2
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• pp.189-195
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• 2003

The objective of this study is to improve the optical sensitivity of laser fluorescence for detection of incipient enamel caries. An incipient carious lesion was formed in various stages by placing an enamel specimen of a bovine tooth in STPP demineralization solution. After measuring the optical density of the lesion surface by laser fluorescence induced by argon laser and various alter of yellow(500-520nm), amber(520-540nm), orange(540-560nm), and red(560-580nm), the specimen was cut vertically to measure the depth of the lesion using a polarizing microscope. SAS statistical program was used to analyze the relationship between the optical density of the lesion suface and the depth of the lesion. The results were as follows: 1. The optical density of early carious lesion, measured by laser fluorescence with amber and orange filter, and lesion depth observed by polarizing microscope, were increased as demineralization time increased. 2. The correlation coefficient between optical density of the lesion surface and the histological depth of the lesion was the highest in orange filter(r=0.49), followed by amber(r=0.32), yellow(r=0.13) and red(0.01). 3. Regression analysis showed that the most linear relationship between the optical density and the lesion depth was existed in orange filter group. In regard above results, laser fluorescence could be considered to be reliable for optical diagnosis of dental caries.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• Archives of design research
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• no.16
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• pp.77-86
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• 1996

fhe purpose of lhlS study was to inves,igate ,he color preference of pees among Korean and Japanese Lnrversity students groups. Looking at a color chart contammg (is colored chips arranged sequentlally by hue and tone. the subjects from two countries were asked to choose their five most hlghly preferred colors and five least preferred colors. The data was classifed by hues and tones and then both sexes. The results were analyzed by comparison of the general orders of preference, and comparison of the selected colors by hues and tones and both sexes. The correlation of color preference in two countries was also studled uSlng Pearson's product moment correlatlOn cod ficren t. The results of this study were summaried as follows: 1. The most preferred color in two countries was vivid blue, and the least preferred color in two countries was grayish brown. 2. The most prefered hues in each countries were purple blue in Korea and blue in Japan. The least preferred hue in two countries was yellow red. 3. The most preferred tone in two countries was vivid and least preferred tone in two countries was grayish. 4. The correlation of the color preference between two countries was studied usmg Pearson's product moment correlation coefflCient for both hues and tones. I, indicated strong correlation in tones than in hues.