• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.230-235
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• 2002

The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea Powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Korean journal of applied entomology
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• v.60 no.4
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• pp.369-377
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• 2021

Mass trapping of the western flower thrips, Frankliniella occidentalis, has been considered as an option to control this pest. This study applied the commercial lures to the hot pepper-cultivating greenhouses and assessed the enhancement of the attracting efficiency by adding to sticky traps. There was no color difference in the attracting efficiency between blue and yellow sticky traps. However, the installation position of the traps was crucial in the greenhouses. The more thrips were captured within host cropping area than outside areas of the crop. In vertical trap position, it was the most optimal to install the traps at the crop crown. Using these installation parameters, the yellow sticky traps captured approximately 1% population of the thrips. To enhance the trapping efficiency, the commercial lures containing aggregation pheromone or 4-methoxybenzaldehyde were added to the yellow sticky traps. However, these commercial lures did not significantly enhance the trapping efficiency compared to the yellow sticky trap alone. In contrast, Y-tube olfactometry assays confirmed the high efficiency of the aggregation pheromone or another plant volatile (methyl isonicotinate) to attract the thrips. Interestingly, these lure components had lower attracting efficiencies compared to the hot pepper flowers. The high attractive efficiency of the flowers was supported by the observation that the commercial lure was effective to enhance the trapping efficiency of the yellow sticky trap against F. occidentalis in Welsh onion (Allium fistulosum) field without any flowers. This study indicates the limitation of the commercial lures in application to hot pepper fields for the mass trapping of F. occidentalis. It also suggests active volatile component(s) from hot pepper flowers to attract F. occidentalis.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.10a
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• pp.109-110
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• 2008

본 연구에서는 신축성이 우수한 친수형 무공 PET필름을 사용해서, 소취성, 보온성 및 투습방수성이 우수한 신발용 소재를 개발하였다. 이상의 목적을 달성하기 위해서 최적 소재의 선정, PET필름의 특성평가, 최적 라미네이팅 공정조건 확립, 첨가제 선정 및 가공조건 확립 등에 대해서 실험고찰을 하였으며, 얻어진 주요 결과는 다음과 같다. (1) 신발의 갑피용 및 안창용 최적소재로서 경편직물을 선정하였으며, PET필름의 최적 요구특성은 내수성 9460mmH2O, 투습성 10,000g/m2/24hrs, 인장강도42kgf/cm2, 신도249% 였다. (2) Hot-melt 라미네이팅 공정에서의 투습방수성을 좌우하는 Dot roll No, Coating gap의 최적조건은 CP75(Engraved dot roll no), -0.2mm(Coating Unit gap) 였다. (3) EVA base polymer 및 기타 조제의 최적 배합비를 확립하고 이를 바탕으로 compound를 제조하여 Press로 molding하여 안창용 Sponge를 얻었다. (4) 안창 sponge 위에 점착된 knit 소재의 소취효과는 우수하였으며, 갑피용 투습방수 경편직물의 보온성도$15{\sim}20%$로 우수하였다.

• Journal of the Korea Institute of Building Construction
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• v.21 no.1
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• pp.87-95
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• 2021

In this study, seven companies(A~G) designated as new construction technology selected and evaluated KS F 2622: Method of test for performance evaluation of membrane roofing systems that are similar to field application conditions. As a result of the test, it was confirmed that although all test specimens exceeded KS standards in the basic physical, it was difficult to obtain field quality performance in weak areas such as joints and vertical parts of the adhesive coating method in water-tightness, sagging resistance, swelling resistance tests except for fatigue(crack behavior) tests.

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.4
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• pp.89-98
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• 2010

Recently, many researches on bottom ash which is produced in the burning process of power plant are actively performed for its utilization for soil-subbase materials. In this paper, bottom ashes from 5 different power plants are prepared and several tests including compaction, CBR, and tri-axial compression are carried out for mixed bottom ash and weathered soil considering 3 replacement ratio of 30%, 50%, and 70%. Through the tests, CBR result over 20 are evaluated without plastic property, which shows availability of subbase material. With higher increase in replacement ratio of bottom ash, CBR of mixed soil increases due to the higher mechanical performance of bottom ash. However, replacement effects of bottom ash on friction angle and cohesion are evaluated to be little since bottom ash plays a little role in rearrangement of mixed soil. Bottom ash with a good mechanical property is evaluated to have reasonable bearing capacity which shows a good property for subbase materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.738-742
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• 2002

To develop sweet persimmon bread, the proper ratio of the sweet persimmon powder substituted for strong flour was decided. When 5%,10%,15% and 20% of sweet persimmon powder was substituted as much amount of strong How, the ratio of moisture absorption and loaf volume decreased while its weight increased. The contents of vitamin A,9-carotene and vitamin C increased as the substitute ratio of sweet persimmon powder increased. In color values, as sweet persimmon powder was added more, L and b values decreased and a value increased in the crust while in the crumb bread L value decreased and a, b values increased. In the sensory evaluation, the bread added with 10% persimmon powder was preferred to control in flavor, texture and overall acceptability but not in appearance.

• The Journal of Engineering Geology
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• v.27 no.1
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• pp.31-40
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• 2017

The slope stability analysis by the limit equilibrium method has the disadvantage that it can be applied only when the analysis is performed by setting the critical plane after analyzing the active surface many times and the soil is uniform and only the safety factor can be calculated. However, the analysis using the strength reduction analysis method has advantages that the engineer can judge various aspects and calculate the safety factor. In this study, the safety factor according to the change of slope and shear strength was compared and analyzed using limit equilibrium analysis and strength reduction method. It is suggested that it is desirable to use the strength reduction method which can synthetically review the stress, displacement, and strain in the soil.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.199-205
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• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.