• Journal of the Korean Society of Radiology
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• v.18 no.2
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• pp.83-91
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• 2024

The purpose of this study was to determine the doppler fluid effects of carbonated water (CBW) in a bi-directional flow phantom model. A bi-directional flow phantom model was chosen to realize arterial and venous flow, and the structure of the inner and outer tanks allowed for fluid circulation and also made the size of the phantom small. Carbonated water (CBW), salt fluid (SAF), sugar fluid (SUF), and distilled water (DW) were used as fluids, and ultrasound scans were performed at depths of 1.5 cm and 3.0 cm from the surface of the tank, using B-mode and color Doppler effects. All fluids tested showed color Doppler effects, but CBW had the highest doppler shift and the least variation with depth. In conclusion, we determined that CBW was the most suitable fluid to be used as a doppler fluid and confirmed that the bubbles dissolved in CBW act as doppler scatterers, just like red blood cells inside human blood. Therefore, it is possible that CBW can be used as a blood-mimicking fluid in doppler ultrasound phantoms through further research, and this study will provide basic data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.229-236
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• 2017

This study was performed to optimize yanggaeng processing conditions prepared with different amounts of steamed Liriopis tuber (SLT) extract, sugar, and agar powder using response surface methodology. The experimental conditions were designed according to the central composite design with 16 experimental points, including two replicates for three independent variables. The experimental data on physicochemical properties, textural properties, and sensory evaluation were fitted to various models, and the accuracy of the equations was analyzed by ANOVA. Among the responses, pH, water content, sugar content, L-value, browning index, chewiness, gumminess, and sensory properties of appearance, color, sweetness, hardness, texture, and overall acceptability showed significant correlation with contents of SLT, sugar, and agar powder. From these results, optimum formulation of yanggaeng was calculated as follows: SLT 35 mL, sugar 55.23 g, and agar powder 3.39 g.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.38-46
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• 2002

This study was carried out in order to investigate dextran formation and internal structure during fermentation of the oligosaccharide Jeung-Pyun. The dextran and sugar reducing contents of Jeung-Pyun batter and the specific volume and the internal structure of Jeung-Pyun were analyzed as a function of fermentation time. The specific volume of Jeung-Pyun peaked at the 7th hour of fermentation. The dextran content of Jeung-Pyun batters peaked at the 7~13th hour of fermentation, and Fructooligosaccharide Jeung-Pyun had the least peak value. Reducing sugar content of Jeung-Pyun batters slowly decreased as fermentation progressed. From the air pore size and distribution of Jeung-Pyun observed by SEM, the sucrose Jeung-Pyun fermented for 3~7 hours and oligosaccharide one fermented for 7 hours were judged as the best. It was concluded that dextran may be formed by fermentation of oligosaccharides as well as sucrose and dextran has a significant role on the volume expansion of Jeung-Pyun.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.487-492
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• 2002

Low-fat and sugar-free (LFSF) cookies were developed for patients with metabolic syndrome X, such as obesity, diabetes, coronary heart disease, and hypertention, using artificial sweeteners (mixture of aspartame and saccharin), pectin and herb extracts such as Polygonatum Odoratum (Mill) Druce, Schizandrae Fructus and Lycii Fructus, without sugar and fats. LFSF cookies were composed of 7.5 : 1 of aspartame and saccharin, 5% pectin, 49% protein, and 5% herb extracts, with reduced fat level. The values for area under the curve in oral glucose tolerance tests were significantly lower in 90% pancreatomized-(Px, n = 8) and sham - operated (Sham, n = 8) rats which consumed LFSF cookies, than the control, which consumed regular cookies. Blood glucose levels were higher and the peak levels were significantly lower in the LFSF cookies group than the control group of Px and Sham rats. Blood glucose levels of healthy female college students (n = 10) at 30 and 60 min after the consumption of 30 g LFSF and regular cookies were not different, but they were significantly lower in the LFSF-cookies group in diabetes patients (n = 10). In conclusions, LFSF cookies was considered as a good snack for diabetic patients.

• 베이커리
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• no.6 s.455
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• pp.121-124
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• 2006

이번 작품은 오래된 소나무에 학이 날아든 풍경을 간결하게 표현해 여백의 미를 잘 살린 작품이다. 장식물 사용을 최대한 줄이고 '나무'와 '학' 두가지 주제만을 강조해 단순하면서도 분위기 있는 작품으로 완성했다. 중심요소만을 섬세하게 표현해 주제가 뚜렷이 도드라지는 '십장생' 작품을 만들어 보자.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.372-376
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• 1998

Internal mass transfer during osmotic dehydration of gingers in sugar solution was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration on browning reaction and texture properties of air dried rehydrated was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in the first 3 min and then changed gentle slope. Moisture loss during osmotic dehydration using a sugar solution $(60\;Brix,\;80^{\circ}C)$ with 18 min immersion time was 40.05 g moisture/100 g wet ginger which was 52% reduction of initial moisture content in ginger (83.02%, wet basis). The changes of rate parameter were more affected by temperature than by concentration of sugar solution. Minimum browning degree (O.D.=0.027) was carried out by osmotic dehydration in sugar solution $(40\;or\;50\;Brix,\;80^{\circ}C)$ with 15 min immersion time compared to control (O.D.=0.132). Influence of osmotic dehydration on puncture forces of 3 min rehydrated ginger in boiling water were $22{\sim}34%$ of reduction, while blanching treatment had not affected compared to those of control.

• Annual Conference on Human and Language Technology
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• 1994.11a
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• pp.57-63
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• 1994

인간의 정보처리 과정의 특성을 알아보기 위하여 반구별로 색채와 단어의 처리과정을 분석하였다. 단어와 색깔이라는 두가지 자극 속성이 있는 한 개의 자극에 대하여 각 자극 속성에 대한 판단과정을 반응키를 이용하여 반구별로 알아보았다. 단어에 대한 판단과 색깔에 대한 판단을 반구별로 분석한 결과, 색깔처리나 단어처리에 있어서 반구간 비대칭성은 나타나지 않았으나 색깔에 대한 판단이 단어에 대한 판단보다 신속하게 이루어지는 것으로 나타나 색채가 단어보다 기초적인 자극 속성임을 확인하였다. 단어와 색깔이라는 두가지 자극 속성을 이용한 경우에 한가지 자극속성을 처리할 때 다른 자극속성이 자동적으로 영향을 주는 것으로 나타났으나 그 정도에 있어서 반구간의 차이는 없었다. 그러나 색채가 단어처리를 간섭하는 정도가 단어가 색채처리를 간섭하는 정도보다 큰 것으로 나타나 기존의 스트룹 연구결과들과는 상반되는 결과를 얻었는데 이는 과제의 특성이라는 측면으로 기술되었다. 단어 처리에서 반구간 차이가 발견되지 않은 것은 한글의 시각적 특성과 관련지어 논의되었다. 자극의 한 속성이 자동적으로 다른 속성에 영향을 주지만 그 효과의 크기도 반구별로 차이가 없다는 것은 이전의 반구별 스트룹 효과를 알아본 연구들과 상반되는 결과이다. 따라서 자극속성이 상호영향을 줄 수 있는 좀더 일반적인 상황에서는 한 자극 속성이 다른 자극 속성의 처리에 자동적으로 영향을 주는 효과에서 반구 비대칭성이 발견되지 않으며 스트룹 효과는 두 자극 속성의 관계가 밀접한 특별한 경우에 나타나는 반구비대칭성 효과인 것으로 논의되었다.양 발생과 유의적으로 상관관계가 있었다. 본 연구의 결과는 phenol의 종류에 상관없이 식이 phenol에 조직의 항산화(산화억제)를 통해 암 예방(cancer prevention)에 영향을 미친다는 것을 제시해준다.물을 첨가하여 물내리기를 한 후 김이 오른 후 물내린 쌀가루에 15% 이상의 설탕을 첨가하여 20분간 쪄서 만든 백설기가 가장 바람직하다는 것을 알 수 있었다. 이 실험 중 가장 중요한 조건은 첨가하는 물의 양이 10%이며 첨가하는 당이 설탕일 경우는 김이 오른 후 설탕을 섞어 바로 쪄야 하며 설탕의 양이 15% 이상이라는 것이다. 이 조건은 대체적으로 hardness, adhesiveness, gumminess가 큰 수치를 나타낸다.순구조의 Tonpilz형 초음파 변환기와 비교하여 비록 송파전압감도에 있어서는 약 5 dB 정도의 음향출력의 손실이 불가피하지만, 그 대신 주파수 대역폭을 약 5 재 정도 확대시킬 수 있는 장점이 있기 때문에 이 넓은 주파수 대역을 효과적으로 활용하면 어종식별을 위한 음향산란신호를 정량적으로 수집 및 평가하는 것이 가능하다고 판단된다.n A was 11 ug.이, 0.9 ug/g and 3.7 ug/g in the blood, liver and kidney, respectively.sional-managerial who secure the higher autonomy and stability in their work have the highest life chance in the labor and health, and leisure life

• Journal of Life Science
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• v.13 no.3
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• pp.258-264
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• 2003

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

• Korean journal of applied entomology
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• v.46 no.3
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• pp.385-392
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• 2007

This research was carried out to develop economical artificial diets of the greater wax moth, Galleria mellonella (L.). Diets were mixed with malt or sugar instead of whole honey for cheaper ones. fecundity, developmental period, pupation rate, emergence rate and adult longevity of G. mellonella depending on diet were examined. The head width and length of larvae were not significantly different among diets tested. However, the weight of larva was the heaviest, 255.5 mg, at 1/2 honey + 1/2 malt diet and lightest, 144.3 mg, at sugar diet. The weight of pupa was also the heaviest at 1/2 honey + 1/2 malt representing 196.7 mg. Larval period was the shortest at honey diet as 30.9 days but the longest at sugar diet as 36.5 days. Pupation and emergence rates were over 79.3% at all diets. The longevity of mated females was ranged from 6.3 to 8.0 days and those of mated males ranged from 7.9 to 11.2 days. The highest number of eggs, 1269, was obtained at sugar diet. Artificial diets replaced by rice bran, malt, and sucrose reduced costs compared with wheat bran plus honey diet. The cost of rice bran was only 10% of wheat bran. Honey was much more expensive than malt and sugar, that is 6 and 13 times, respectively.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.91-91
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• 2003

멥쌀가루에 첨가하는 대추가루, 밤가루, 곶감가루, 더덕가루, 잣가루의 양, 당의 종류와 첨가량, 물의 첨가량을 달리하여 제조한 모해병의 관능검사, 텍스쳐특성, 수분함량, 색도 측정한 결과를 요약하면 다음과 같다. 1. 관능검사 결과 색은 멥쌀가루 262.5g에 혼합가루 25%(87.5g), 꿀 80$m\ell$, 물 30$m\ell$를 첨가한 H530이 가장 높게 평가되었다. 향기는 멥쌀가루 280g에 혼합가루 20%(70g), 설탕 50g, 물 50$m\ell$를 첨가한 S450이 가장 높게 평가되었다. (중략)