• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.262-265
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• 1993

Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.7 no.4
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• pp.353-362
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• 1996

In this paper, SAR distribution is calculated according to the rabbit's head using approximation of its medium three layers model. Our experiment was classified 5 groups dependent on the power intensity of 2,450MHz microwave to measure EEG(Electroencephalograph) of rabbit, which was checked in left frontal lobe before and after irradiation of microwave. In results, mean total power of EEG was slightly decreased and mean composition percentages of $\theta$, $\delta$ and $\beta$ wave were increased after irradiation in observation. It means to decrease of elect- rophysiologic activity and trend of fast wave in brain after irradiation of its microwave. We analyzed the electrophysiological effect of the biobody quantitatively using measured EEG and estimated MPE (Maximum Permissible Exposure).

• Food Industry And Nutrition
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• v.10 no.1
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• pp.17-27
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• 2005

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.432-437
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• 2006

This study was carried out to investigate the effects of mulberry-leaf powder Tofu (MPT) on serum lipids profiles, Ca levels, Ca/P ratio and Pb levels in 30 middle aged obese women living in the Choongnam area. 100 g/day MPT was consumed for 4 weeks. The nutrient contents per 100 g MPT were 86.71 kcal (energy), 8.98 g protein, 0.53 mg fiber, 211.33 mg Ca and 1.59 g fat. Anthropometric measurements, 24 h recall dietary intakes, serum levels of protein, albumin, glucose, Ca and Pb, lipid profiles (cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol), and the Ca/P ratio were analyzed before and after consumption of MPT. After consumption of MPT, there were no significant differences in anthropometric measurements, the levels of serum protein, albumin, glucose, total cholesterol, HDL-cholesterol, lipase activity, HTR (HDL-cholesterol/total cholesterol), CRF (cardiac risk factor), Ca, Ca/P ratio and Pb. There were decreases in the levels of serum triglyceride, LDL-cholesterol, AI (atherogenic index) and LHR (LDL-cholesterol/HDL-cholesterol). Significantly increased dietary intakes of plant protein, total Ca, and plant Ca were observed.

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.416-421
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• 2008

Recent high-speed trains around the world have achieved remarkable improvement in speed. In Korea, the new high-speed train with maximum speed of 400km/h has been developing through the 'Future High-Speed Rail System Project'. The improvement in train speed brings numerous aerodynamic problems such as strong aerodynamic resistance, noise, drastic pressure variation due to the crosswind or passing by, micro-pressure wave at tunnel exit, and so on. Especially, the nose shape of high-speed train is closely related to the most of the aerodynamic problems. Also the pantograph has to be considered for noise prevention and detachment problems. In this paper, the project, 'Research on the Aerodynamic Technology Advancement of the High-Speed EMU' is introduced briefly, which is one of the efforts for the speed improvement of the 'HEMU400x'. Finally, two main results of train nose and pantograph will be shown. First, the optimization of the cross-sectional area distribution of the high-speed train nose to reduce tunnel micro-pressure wave, and second, robust design optimization of the panhead shape of a pantograph.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.649-656
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• 2011

In this study, we made Sulgidduk with commercialized dried nonglutinous rice flour and different levels of soybean curd. For physical properties of the bean curd-Sulgidduk, its water content was increased significantly with a growing addition of soybean curd. In chromaticity, its L value(brightness) and a value(redness) were decreased significantly with more bean curd while b value(yellowness) went up in Sulgidduk with a large amount of rice flour but went down significantly in the Sulgidduk with a small amount of it. Its hardness of texture was found to be the highest in the Sulgidduk with the most dried nonglutinous rice flour and it tended to be higher with more rice flour and less soybean curd. For cohesiveness, it was recorded to be the highest in the Sulgidduk without soybean curd and showed a tendency of decreasing by adding the bean curd but increased later significantly. In addition, its springiness and brittleness became larger with addition of more dried nonglutinous rice flour. From these results, the best ratio of the bean curd-Sulgidduk to increase nutrition and absorption and to satisfy physical and sensory properties, was 420 g to 500 g of soybean curd to dried nonglutinous rice flour. Moreover, it was considered to decline the calorie of Sulgidduk by adding soybean curd as a material and to contribute to its commercialization by extending storage and preservation time of soybean curd with a short expiration date.

• Journal of the Korean Society for Railway
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• v.19 no.6
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• pp.709-716
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• 2016

To reduce the aerodynamic drag of high speed trains, aerodynamic drag of KTX-Sancheon was analyzed in detail according to individual components. Aerodynamic drag values of the power cars (front car, rear car) and bogies are about 42.9% and 10.1% of the total aerodynamic drag, respectively. For the aerodynamic drag reduction of a power-car, a nose shape optimization was conducted using the Broyden-Fletcher-Goldfarb-Shanno optimum method. Shape change of a power car and bogie fairing adaptation are used to reduce the aerodynamic drag of a car body. The aerodynamic drag of the optimized train-set dropped by 15.0% compared to the aerodynamic drag of the KTX-Sancheon; a running resistance reduction of 12% is expected at the speed of 350km/h.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.205-210
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• 1983

To investigate the characteristics of amino acid fortified tofu manufactured by coprecipition of cheese whey and soybean proteins, experimental tofus were made from various mixtures of whey, whey powder, and soy milk, and general and amino acid compositions and physical properties were analyzed. Physical characteristics such as elasticity, hardness, and brittleness of the whey-soybean tofu were very similar to those of traditional tofu but color of the whey-soybean tofu was lighter than that of soybean tofu. The contents of total solids and protein of traditional tofu were about 19% and 13%, respectively, while those of the whey-soy bean tofus were 17.3%$\sim$18.1% and 10.9$\sim$11.3%, respectively. The 5$\sim$15% of lactose in whey-soymilk mixture was transferred into the tofus. The Content of sulfur-bearing amino acids in the fortified tofu from 3 : 1 mixture of whey and soymilk was 3.8g/100g protein which indicated about 50% fortification of the amino acids as compared to the traditional tofu which contained 2. 54g/100g protein of the sulfur-bearing amino acids.

• 대한치과교정학회:학술대회논문집
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• 2002.11a
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• pp.82.2-82.2
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• 2002

• The Journal of the Korean dental association
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• v.12 no.2
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• pp.87-92
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• 1974