• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.117-121
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• 2009

Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing. However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore, it was considered that the components contained in WSC might be different from those in SC and we compared their contents of various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents were significantly higher in WSC than in SC. In addition, the carbohydrate and vitamin $K_1$ contents of WSC tended to be higher than those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showed that the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Based on their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Food Science and Preservation
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• v.16 no.2
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• pp.192-197
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• 2009

This study investigated the quality characteristics of Chun-dubu(whole soybean curd) to which ginseng powder was added. The overall composition of the material was moisture $80.11{\pm}0.32%$, crude protein $6.04{\pm}0.007%$, crude fat $5.85{\pm}0.007%$, and crude ash $1.06{\pm}0.014%$(all w/w). The total microorganism count was 3.57 log CFU/g, whereas that of control Chun-dubu was 4.82 log CFU/g after 15 days of storage at $5^{\circ}C$. No coliforms were detected in Chun-dubu with added ginseng powder, whereas the control Chun-dubu coliform count was 3.52 log CFU/g after 15 days of storage at $5^{\circ}C$. When textural properties were considered, all of hardness, springiness, and chewiness rose during storage at $5^{\circ}C$. The sensory characteristics of Chun-dubu with added ginseng powder rated higher(from 5.80 to 6.10) than those of control Chun-dubu.

• Journal of the Korean Society for Railway
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• v.13 no.1
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• pp.99-107
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• 2010

The design trend of train nose has been developed through interrelation of social culture and trains. Along with the changes of social culture and train nose of the advanced railway countries (United Kingdom, Germany, France, Japan, Korea) have been divided into the 6 periods from the 1800's to 2008. First, the design changes on the Image scale, Munsell system, Design positioning map of train nose have been confirmed. Second, the design trend of train nose through social culture has been analyzed. Last, the research on the design trend on train nose of each country has been done. The result shows that the design trend of train nose is a progressively structural, practical, popular, humane, eco-friendly and state-of-the-art design trend.

• Journal of the Korean Society for Railway
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• v.18 no.4
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• pp.279-288
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• 2015

Using the Vehicle Modeling Function, which can model various 3D nose shapes, nose shape optimization is performed to reduce the aerodynamic drag of the KTX Sancheon. 2D characteristic shapes of the KTX Sancheon nose were extracted and a base model of the KTX Sancheon was constructed for design optimization using the Vehicle Modeling Function. The design space was constructed with the base model and does not violate the shape constraints of commercial trains. Through nose shape optimization with the Broyden-Fletcher-Goldfarb-Shanno algorithm, the aerodynamic drag of the optimized shape was reduced by 6% compared to that of the base model. The longer nose and sharper edge of the optimized shape weaken the vortices behind the last car and can reduce the aerodynamic drag.

• Journal of the Korean Society for Railway
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• v.10 no.2 s.39
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• pp.124-130
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• 2007

The emphasis of this paper is to find out the changes in length of nose in line with speed improvement and changes of the tendency in the shape of the nose in line with time series based on the Shinkansen vehicle. The length of the nose on the lines of high speed tends to get longer, however there is no proportion between the speed and the nose according to optimal design that was designed to reduce micro-pressure wave and air resistance. The Shinkansen vehicles, according to the shape, can be classified in to an Advanced Paraboloid shape, a Sharp-nosed shape, a Flat-nosed shape and an Organic Double-edged shape and is gradually changing in the trend of diversity and distinction. Hereafter, the design of the nose will be developed better into the design that will comprehend identity of manufacturer, region and culture on the basis of optimized aerodynamic shape.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.

• Proceedings of the KSR Conference
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• 2006.05b
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• pp.246-251
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• 2006

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.490-507
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• 1998

두부는 대두를 이용한 전래의 조리 가공품 중 우리의 식생활에서 차지하는 비중이 상당히 높은 식품이다. 최근 암을 비롯한 여러 가지 질병에 효과적이라는 연구가 계속 발표되면서 대두 가공 식품을 사용하지 않았던 미국과 서구 여러 나라에서도 이에 대한 이용이 활발해졌으며 얼마 전 미국 클린턴 대통령이 건강식으로 두부를 먹는다는 내용이 매스컴에 소개되었고, APEC에서도 클린턴 대통령과 강택민 주석이 김영삼 대통령과 함께 이야기꽃을 피웠던 주제가 바로 대두였다고 한다. 고대로부터 중국의 식물학자들에게 다양한 질병의 치료와 건강유지를 위하여 권장해 온 식품이었다.(중략)

• Journal of Life Science
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• v.19 no.12
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• pp.1829-1835
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• 2009

Hyperventilation (HV) is routinely induced in order to activate brain waves during an electroencephalogram (EEG). The aim of this study was to examine the effects of HV conditions on EEG and suggested basic data for the standardized procedure. Three degrees of HV were induced for 5 minutes with a ventilation volume of 160 ml/min (control group), 240 ml/min, and 300 ml/min in rats. Powers of delta, theta, alpha, and beta waves were examined by a quantitative EEG. The results showed that there was no significant difference in the powers of all EEG waves between the control and 240 ml/min groups. However, a notable change in EEG powers during HV induced by a ventilation volume of 300 ml/min was observed in the frontal cerebral region as follows: power of the delta was increased by 12.8% (p<0.01), powers of the theta, alpha and beta were decreased by 41.3% (p<0.01), 48.6% (p<0.05), and 41.9% (p<0.05), respectively. Therefore, it is concluded that an increase of about 90% of the normal ventilation volume might be adequate for the hyperventilation, and a useful parameter for evaluation of the qualified hyperventilation might be an alteration of the frontal EEG powers.