• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.112-117
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• 1983

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• The Korean Journal of Pharmacology
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• v.23 no.1
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• pp.15-23
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• 1987

To elucidate the mechanism of splanchnic hyperemia associated with chronic portal hypertension, we have investigated the alteration in visceral reflexes in conjuction with circulatory hemodynamics in portal ligated portal hypertension in cats. When capsaicin, bradykinin and vasopressin were injected via splenic artery of sham cat, respectively, they caused not only reflex excitation of systemic arterial pressure, but also elevation of splenic venous pressure with unchanged heart rates. Simultaneously, they evoked the sympathetic efferent excitation of liver (spleno-hepatic reflex) as well as of spleen (spleno-splenic reflex). Similarly, capsaicin upon pledging on the liver surface evoked a significant increase in the pressor reflex with hepatic nerve excitation (hepato-hepatic reflex). After portal ligation, the splenic venous pressure was gradually elevated in association with decrease in systemic arterial pressure. However, the excitation of pressor reflex was enhanced on the and day, thereafter, being returned to the control, and the reflexly induced spleno-splenic, spleno-hepatic and hepato-hepatic sympathetic excitations were significantly diminished on the 8th day following portal vein ligation. In conclusion, it is suggested that sympathetic reflexes to spleen and liver are specifically intervened by the same central pathways and furthermore, the diminution of these viscero-visceral reflex excitations after portal ligation may be related to the intestinal hyperemia.

• Journal of the Korea Convergence Society
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• v.11 no.7
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• pp.41-49
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• 2020

This study is a descriptive research study for the elderly who participated in the community's fair to identify the factors of the convergent impact of perceived health conditions, health promotion activities and dementia anxiety on the quality of health-related life. The research subjects were surveyed on 435 senior citizens aged 65 or older among the participants in the 2019 Regional Exposition, and analyzed using statistics, ANOVA, Pearson's correlation and multiple regression analysis using the SPSS 21.0 program. According to the study, the quality of life related to health affects 53.0% of the convergence factors such as perceived health conditions, health promotion activities, monthly income, and economic conditions. Therefore, various community events or programs that can lead to the reduction of dementia anxiety and the improvement of health promotion activities will have to be developed to motivate or make promotional efforts for senior citizens to participate in community events or programs, which will enable senior citizens to build social networks through the participation of various programs in the community, thereby improving health promotion activities and reducing dementia anxiety, which will improve the quality of life for senior citizens.

• Journal of the Korean earth science society
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• v.32 no.1
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• pp.21-32
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• 2011

Using six-year (2004-2009) SKYNET measurements, MODIS-derived AOTs were validated at five SKYNET sites (Seoul, Chiba, Etchujima, Fukuejima, and Hedomisaki), in addition to climatological analysis of MODIS-derived optical properties over the East Asian domain ($20-50^{\circ}N$, $90-150^{\circ}E$). In so doing MODIS-SKYNET collocated AOT data were constructed if two measurements are taken within 25 km distance and within 30 minute time difference. From the comparison of two measurements, it is demonstrated that aerosol type insignificantly affects the accuracy of MODIS AOT. It is because the aerosol model combining predefined fine aerosol model and coarse aerosol model is used for the retrieval. However, positive bias between MODIS and SKYNET increases as fraction of the coarse aerosol model increases. In addition, MODIS AOT appears to be overestimated in case of lower aerosol loading while the overestimation tends to decrease with increased aerosol loading. Regression analysis between MODIS AOT and SKYNET AOT for 550 nm band yields 0.86, 0.16, and 0.61 of regression slope, intercept, and coefficient of determination, respectively. Those statistical results may draw a conclusion that MODIS AOTs over East Asia carry a reasonable accuracy compared to ground-based SKYNET measurements.

• Journal of The Korean Association For Science Education
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• v.19 no.3
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• pp.377-388
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• 1999

In this study, a learning-teaching model enhancing the students to ask questions was developed and the influence of its application to the lesson of 'Chemical Change and Elements' of the 8th grade was investigated. This learning-teaching model was constructed initially by completing the work-sheet to activate student's question-asking, then by writing down their questions or uncertainties in the class, and finally with the feedback of student's question to the individual and to the class. Treatment and control groups (2 classes each) were selected from a girls' middle school in Seoul. and taught for 12 class hours during 4 weeks for this study. Before instruction, the test of attitudes toward science lessons and the test of adoption of scientific attitudes were administered, and the science scores of the previous course were obtained for the covariate. After instruction, the conception test. the achievement test, the test of attitudes toward science lessons, and the test of adoption of scientific attitudes were administered. The TOSRA (Test of Science-Related Attitudes) was used both for the test of attitudes toward science lessons and for the test of adoption of scientific attitudes. The study revealed that the treatment group showed significant differences from the control group in the scores of the conception test (p<.01) and of the achievement test (p<.05). But in attitudes toward science lessons and adoption of scientific attitudes. there were not significant differences between the two groups, even though the scores of the treatment group were a little higher than those of the control group. Educational implications of the effect of science teaching on the questioning activity of students are also discussed.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.736-742
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• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.158-164
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• 2003

This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1295-1300
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with $SPI_2\;AND\;SPI_3$ at level of 10% was lower than that of 100% wheat flour, but that of $SPI_7,\;SPI_{10},\;and\;SPI_{12}$, which had higher emulsion capacity than $SPI_2,\;SPI_3$ was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of $SPI_2,\;and\;SPI_{12}$ which were significantly higher than that of 100% wheat flour (P<0.05).