• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.45-51
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• 1988

This experiment was conducted to determine yolk addition level for manufacturing the seasoned yolk Products. They were Prepared with 0, 10, 20, 40% yolk content in conduction with fish meat faste and spices. Yolk mixture was cooked at $90^{\circ}C$ for 1 hour and then dried with hot air at 5511 for 5 hours. The texture of non-dried seasoned product added with 10% yolk was remarkably increased as compared with any other treatment. For the drying process of seasoned yolk product, the more addition of egg yolk to the mure resulted in a slight difficulties on drying. As yolk level increased in dried seasoned product (egg jerky), moisture and fat content increased whereas protein and total amino acid content decreased. Most of amino acid except leucine, isoleucine and phenylalanine decreased by increasing level of egg ye The Predominant amino acids were glutamic acid, aspartic acid and lysine but only small amount of proline was detected in each treatment. Results of experiment indicated that yolk could be used up 20% level in view of physicochemical and sensory quality in seasoned products.

• Communications of Mathematical Education
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• v.28 no.4
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• pp.573-588
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• 2014

How will the field of education react to the big data craze that has recently seeped into every aspect of society? To search for ways to use big data in mathematics education, this study first examined the concept of big data and examples of its application, and then pursued directions for future research in two ways. First, changes in the representation and acceptance of data are required because of changes in technology and the environment. In other words, the learning content and methodology of data treatment need to be changed by describing a myriad amount of data visually or by 'analyzing and inferring' data to provide data efficiently and clearly. Additionally, the mathematics education field needs to foster changes in curricula to facilitate the improvement of students' learning capacity in the 21st century. Second, it is necessary to more actively collect data on general education and not merely on teaching or learning to identify new information, pursue positive changes in the teaching and learning of mathematics, and stimulate interest and research in the field so that it can be used to make policy decisions regarding mathematics education.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.334-338
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• 2006

A repeated silica Rel column chromatography of n-BuOH fraction from the larva of Allomirina dichotoma afforded a purified nucleic acid, which was identified as inosine on the basis of the spectroscopic data including IR, MS and NMR. The HPLC analysis of the index component using silica based $NH_2$-column exhibited the contents in the hot air-dried and Far-IR-dried larvae of Allomirina dichotoma as 0.003% and 0.055%, respectively.

• Journal of the Korea Society of Computer and Information
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• v.12 no.2 s.46
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• pp.299-305
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• 2007

This thesis will show the preparation of politic alternative plan about reaction through studying the domestic and overseas research trend and theories about online games analyzing the related problems. Online games have been already placed as the major culture trend in our society and produced the economic wealth as the major theme of 'Korean trend hot wind', including improvement of our foreign confidence. And the investments in online games and related industry are expected to be great Blue Ocean to us to have relatively deficient endowed resources. But with these beneficial effects, many unexpected reactions have happened and often published by medias, and they will be expected to be serious. So, it is to establish the united solution system of disputes related to online games which are spread in each law. Through this, we must draw prevention effects and use that as the evidence of rational judgements. And we must make the base to give online games the opportunity of upgrading to national strategic industry and try to conduct the research in various fields between academic organizations.

• Korean Journal of Applied Biomechanics
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• v.19 no.1
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• pp.127-138
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• 2009

The purpose of this study was to investigate range of motion (ROM) and muscle activities according to the skills of Surya Namaskara in Vinyasa Yoga. Six females (skilled 2, unskilled 4) of university students participated in this experiment. The research factors were ROM and muscle activities for static poses on Surya Namaskara in Vinyasa Yoga. The six infrared cameras (Oqus 300, Qualisys Inc, Sweden) and Zero Wire EMG (Aurion, Italy) were used to acquire raw data, and the Qualisys Track Manager and Noraxon (MyoResearch XP Master Edition, USA) were used to process data. The %MVIC and ROM were analyzed with Visual 3D (C-Motion Inc, USA) and Noraxon. In conclusion, ROM and %MVIC between two groups were remarkable different according to the static poses of Yoga, therefore instructors have to provide step-by-step information that was suitable to themselves (ROM and EMG of poses).

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.202-208
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• 1981

Contents of moisture, sugar and saponin, and color intensity of red ginseng tea (RGT) prepared at various drying conditions were investigated for quality evaluation. 1. The sorption isotherm of RGT showed step-wise isotherm. 2. The moisture content of RGT dried at $80,\;90\;and\;105^{\circ}C$ reached at nearly constant values below 1.5% after 3 hours. 3. The HPLC patterns of sugar and saponin at various drying temperatures were quality same but different in quantity. 4. The color intensity of RGT was changed little below $80^{\circ}C$, but significantly above $90^{\circ}C$. 5. A significant relationship was found between decrease of sugar content and increase of color intensity above $80^{\circ}C$.

• Textile Coloration and Finishing
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• v.21 no.4
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• pp.23-32
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional indigo dyeing. Leaf powder colorants were prepared by hot air($50^{\circ}C$) and room temperanrre($25^{\circ}C$) drying methods from fresh leaves. The presence of indigo in the leaf powder colorants was confirmed by UV/Visible absorption spectra. All the powder colorants showed broad absorption at 602 nm as same as synthetic indigo. Dyeing was done by reduction method with sodium hydrosulfite and sodium hydroxide. Leaf powder colorants produced blue color on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants prepared at room temperature drying were more stable for long term storage than that prepared by hot air drying. Thus, the powder colorants prepared by room temperature drying was reduced and dyed in one-step process without sodium hydroxide in the dyebath for further investigate dyeing properties. K/S value of the fabric dyed without sodium hydroxide was much higher than one dyed with sodium hydroxide. Regardless of the addition of sodium hydroxide, rubbing fastness was fairly good showing above 4 rating. Fastness to dry cleaning and light of the fabrics dyed without sodium hydroxide were mote higher than that dyed in alkaline condition.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.265-270
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• 1972

An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at $80^{\circ}C$, and then air dried for 90 min at $60^{\circ}C$. During storage for 42 days in saturated humidity incubator at $37^{\circ}C$, the total microbial counts of the products packaged in polyethylene (0.05 mm), polypropylene (0.05 mm) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends. Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.4
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• pp.1-6
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• 2015

In this study, energy performance of two types of food dryers which are electric heater and heat pump is studied experimentally. With drying chamber temperatures controlled at 45, 50 and $55^{\circ}C$, sliced radish is dried from an initial mass of 90 to final 7 kg. Moisture content, drying time, total power consumption, MER (moisture extraction rate, kg/h) and SMER (specific moisture extraction rate, kg/kWh) are measured and analyzed. As the drying chamber temperature is increased, drying time is shortened but energy efficiency is reduced for both types. For an electric heater dryer, the effect of chamber temperature on drying time is significant but less significant on energy efficiency. For a heat pump dryer, the dependence of chamber temperature on drying time is weak but strong on energy efficiency. Temperature levels have little effect on electric heater dryer performance but strong effect on heat pump dryer which operates on a vapor compression refrigeration cycle. The energy performance of the heat pump dryer is superior with an average SMER of 2.175 kg/kWh which is 2.22 times greater than that of the electric heater dryer with SMER of 1.224 kg/kWh.

• Food Science and Preservation
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• v.12 no.1
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• pp.54-61
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• 2005

The absorption characteristics and their physical properties of hot air, vacuum and freeze dried soybean curd powder were investigated. Absorption conditions were at 5, 15, and 25 t with $0.11\~0.93$ water activities. Equilibrium moisture content and the monolayer moisture content determined by prediction models showed highest value in the freeze dried soybean curd powder due to porous structure. Absorption energy decreased with increasing water activity was not affected by drying method. In the comparisons of the isothermal absorption models, Oswin model generally was the best fit model for isothermal adsorption of soybean curd powder.