• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1735-1741
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• 2004

Preparation conditions for germinated brown rice gruel on its sensory quality were optimized using response surface methodology. Water volume ratio to germinated brown rice significantly affected the sensory quality of germinated brown rice gruel. Sensory quality, such as color, flavour, and overall acceptance increased significantly when milk ratio was increased. R2 of response surface equations were 0.9076, 0.9634, 0.9555, 0.9677 and 0.9769 for color, viscosity, flavour, mouthfeel and overall acceptance respectively (p<0.01). Optimum preparation conditions on overall acceptance for germinated brown rice gruel were: water volume ratio 8.26, cooking time 31.98 min, cooking temperature 95.71$^{\circ}C$ and milk ratio 0.54. High correlation was found between viscosity, flavour, mouthfeel, and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.975-980
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• 2011

1-Palmitoyl-2-oleoyl-3-oleoyl glycerol (POO) and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol (POP) were enriched from palm stearin using an acetone fractionation process. Response surface methodology was employed to optimize the purity of POO ($Y_1$, %) and POP ($Y_2$, %) along with POO+POP content ($Y_3$, g) based on independent variables such as fractionation temperature ($X_1$, 25, 30, and $35^{\circ}C$) and the ratio of palm stearin to acetone ($X_2$, 1:3, 1:6 and 1:9, w/v). Fractionation conditions were optimized to maximize $Y_1$, $Y_2$, and $Y_3$, in which fractionation temperature was $29.3^{\circ}C$ with a 1:5.7 acetone ratio. With such parameters, 60.9% of POP and 23.8% of POO purity were expected with a 75% yield (3.0 g) of POO and POP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Journal of The Korean Association For Science Education
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• v.43 no.3
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• pp.295-306
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• 2023

In this study, we explored science teachers' perceptions of adaptive practice in terms of importance and practice. For this purpose, an adaptive practice questionnaire was developed targeting secondary science teachers, and the responses of 128 science teachers were analyzed. The results of this study were as follows: First, the science teachers responded that all 17 items regarding adaptive practice were important. In particular, items related to 'addition of examples', 'adjustment of the level/range of concepts', and 'encouragement of student participation' showed high importance and performance levels. Second, the results of the IPA concerning adaptive practice showed that the items needing intensive improvement due to high importance but low performance were 'encouraging students' self-directed learning' and 'monitoring and responding to individual differences'. The science teachers identified a lack of time and uniform curriculum as the reasons for the low level of practice despite the high importance of these items. Third, regarding the IPA of the adaptive practice items, the items located in the fourth area, an excessive area, concerned 'pace control', 'modifying activities', and 'metaphor use'. More specifically, considering that 'metaphor use' was the only item with a higher level of performance than importance, it is necessary to reconsider whether problems are caused by excessive use. Fourth, analyzing the responses regarding the reasons for the difference in importance and performance revealed that the factors related to teachers included teachers' lack of knowledge or ability, and the tendency to implement as planned. As for student factors, an excessive number of students, differences in the levels of students, and a tendency to prefer classes centered on entrance exams were identified. As environmental factors, a uniform curriculum, conditions for experiments, evaluation systems, and external demands were mentioned. Finally, the implications of the results of this study for science education were discussed.

• Horticultural Science & Technology
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• v.30 no.2
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• pp.192-200
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• 2012

For the development of genetically modified plants, it is important to verify various factors which potentially affect the risk assessment as well as to establish an experimental program to produce scientific and reliable data. However, it is a time and cost consuming process to develop GM plants as well as to prepare scientific and convincible data for government's approval. Therefore, using the transgenic hot pepper tolerant to a new CMV pathotype, we attempted to suggest few methodological procedures, such as probe saturation for southern blot analysis and RT-PCR and ELISA for expression analysis, for identification and stability evaluation of inserted gene in genetically modified plant which are required for submission for approval. Ten partially overlapped probes covering full length of inserted gene were produced. We could identify that the inserted gene was stacked as a single copy as well as no partial element existed. Also, we could identify the stability of the inserted gene stacked in hot pepper using probe saturation. In the expression analysis with RT-PCR and ELISA, we also could provide the stable expression of transcript and proteins in leaves and placenta and pericarp of fruits of the CMV-resistant hot pepper.

• The Journal of Information Systems
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• v.24 no.3
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• pp.133-154
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• 2015

Purpose This study re-analyzes Jung 2012's data using the time interval based analysis to examine if the process of idea generation is in good currency throughout the ideation sessions. In this way, the relationship between extraversion-introversion personality trait and ideation performance in the context of computer-mediated idea generation can be better understood. Design/methodology/approach A $2{\times}4$ factorial design was used, crossing personality differences (extraversion and introversion) with the degree of stimuli (0, 20, 40, and 80 high-quality ideas). Participants were randomly assigned to one of eight treatment conditions. The group simulator is used to measure individual level performance. The number of unique ideas generated by individuals and the exact time stamp when each idea was submitted were analyzed to compare performances. Findings The results show that introverts' performances significantly drops after about the middle stage of the ideation session, whereas extraverts do not seem to feel time constraints throughout the ideation session, resulting in superior divergent thinking, which is a major key to understand creative productivity in the problem-solving process. Since extraverts tend to yield a larger pool of ideas, another interpretation is that group composition with extraverts compared with introverts may create a logically larger group, which is important to improve the performance of idea generation group.

• Journal of Korean Society of Transportation
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• v.30 no.2
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• pp.67-78
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• 2012

The current traffic regulations in Korea stipulate that traffic should keep to the right according to the Road Traffic Act; thus, customarily, the 'seat-on-the-left' system has been maintained. However, an increased number of 'seat-on-the-right' vehicles are being imported via a variety of routes from foreign countries, especially from Japan. According to the data from July 2004, 1,343 cargo vehicles and 593 passenger vehicles (for diplomats, etc.) were currently being driven on domestic road. As these 'seat-on-the-right' vehicles are not compatible with the domestic transportation system of driving on the right side of the road, there is a high risk of accidents. Experiments show that such system-driver mismatch causes longer operation time for directional signals, higher error frequency in yielding due to additional mental adjustments for 'seat-on-the-right' vehicle drivers. These are, therefore, influential factors which can lead to possible accidents. Furthermore, when the experiments test the visual range during overtaking maneuvers, the visual range of the drivers in the 'seat-on-the-left' vehicle was 2.95 meters as opposed to 1.7 meters for the drivers in the 'seat-on-the-right' vehicle. (In the experiment, the drivers were instructed to look at the paper cup 10 meters away from the back of drivers' seat.) The results demonstrate that it is necessary to have additional safety measures be implemented for the 'seat-on-the-right' vehicles.

• Journal of Life Science
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• v.26 no.5
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• pp.563-570
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• 2016

Onion vinegar has an undesirable flavor and taste that results from alcohol and acetic acid production from fermentation. In this study, we have used onion vinegar to develop an onion vinegar beverage with better sensory quality. The objective of this study was to determine the optimum blending ratio by using response surface methods to produce an onion vinegar beverage containing Yuza (Citrus junos Sieb ex Tanaka). The optimal formula for a fermented onion beverage was determined using a central composite design by the response surface methodology. The independent variables were obtained by regression analysis of the reaction surface of brown sugar, apple extracts and Yuza extracts. The optimum mixing ratio for onion vinegar:water:brown sugar:apple extracts:Yuza extracts was 6.0:77.6:4.9:9.2:2.3 (w/w). The actual overall acceptance was 7.08 under optimum conditions, which was close to the maximum predicted value of 6.96. The concentration of phenolic compounds, total flavonoids, and quercetin present in the onion vinegar beverage was 14.8 mg/100 g, 2.6 mg/100 g and 1.4 mg/100 g, respectively. The onion vinegar beverage showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Enterobacter aerogenes. It also showed antioxidant effects, with a DPPH radical inhibition rate of 18.2% and superoxide dismutase (SOD)-like activity of 11.5%. In conclusion, the onion vinegar beverage described here seems to have nutritional value and potential biological activity.

• Fire Science and Engineering
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• v.33 no.6
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• pp.173-180
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• 2019

Oil tank fires need to be suppressed differently from other oil-related fires, due to the high-temperature flames and hot updraft above the tank, in the former case, that cause the destruction of large amounts of foam. We studied high-capacity foam discharge systems based on the standards of the American Petroleum Institute (API), National Fire Protection Association (NFPA), British Standard European Norm (BS EN), and the laws of Japan. The performance of a high-capacity foam discharge system was measured by conducting real fire experiments with model oil tanks. We concluded that lightweight and easily movable high-capacity foam discharge systems should be urgently introduced in domestic operations. Additionally, the obstacles faced by major tanks, such as long-distance installation of large-diameter fire hoses and narrowing of firefighting spaces, should be resolved depending on the conditions of the site.

• Journal of Bio-Environment Control
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• v.13 no.4
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• pp.266-270
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• 2004

A rose factory type is a system that enables year-round, planned and mass production of high quality cut-rose. Conversion of a conventional system to a rose factory is essential to increase cut-rose export. Controlling root Bone in culled rose production factory is very important for economic and efficient production of rose. This study was conducted to determine optimum root zone temperature of nutrient solution in single-stemmed rose production system. The optimum temperature of the nutrient solution for growth, photosynthetic and transpiration rates for 'Red Velvet' was $15\~20^{\circ}C$. Whereas the optimum temperature for 'Vital' was $10\~15^{\circ}C$. However, growth was almost sloped at $30^{\circ}C$, resulting in concluding the adaptation of 'Vital' to high temperature was poor as compared with 'Red Velvet'.