• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.452-459
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• 2015

The effects of aronia powder on the rheological and sensory characteristics of Sulgidduk were investigated. The moisture content of Sulgidduk ranged from 40.86 to 44.40%; however, addition of aronia powder to Sulgidduk tended to decrease its moisture content. With regard to the rheological properties, the addition of aronia powder decreased the hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and brittleness of Sulgidduk. Chromaticity determination revealed a decrease in L and b values, while the a value increased with the increasing amounts of aronia powder. Total polyphenol, total flavonoid and total anthocyanin contents increased with the increasing amounts of aronia powder. Antioxidant activity, measured by DPPH and ABTS radical scavenging activities, was significantly higher than that of the control, and increased proportionally with the amount of aronia powder. During 4 day storage, the growth of total aerobic colony and coliform content significantly decreased with increasing levels of aronia powder in Sulgidduk. Sensory evaluation demonstrated the best score in color, taste and overall acceptance when aronia powder was added at 5% of rice powder. These results suggest that 5% aronia powder can be added for the preparation of Sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.427-434
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• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• Journal of the Korea Institute of Building Construction
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• v.23 no.3
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• pp.305-313
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• 2023

With an increasing interest in the commercialization of research results in the present societal climate, especially in the construction industry, preliminary product analysis plays a critical role when introducing a new product to the market. It significantly influences the product's success or failure. In this context, this study aims to investigate the utility of Importance-Performance Analysis (IPA) as a management strategy tool for preliminary analysis in the commercialization of new architectural technologies. The study specifically assesses a smart ball product engineered for pipeline inspection. The evaluation is carried out based on product quality, convenience, and usability categories. Seventeen factors are recognized as sub-items, and a survey is conducted among relevant experts and consumer groups. From the survey, four key items are chosen: "Keep up the good work," "Concentrate here," "Low priority," and "Possible overkill." Suitable strategic measures are derived for each item. By conducting a correlation analysis between product importance and performance, this study offers a method to establish priority directions for future development. This analysis assists in identifying areas that necessitate improvement or additional focus to increase the product's commercial potential. On the whole, this study contributes to understanding and applying Importance-Performance Analysis as a valuable tool in the preliminary analysis and commercialization of novel technologies in the field of architecture.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.2 no.1
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• pp.1-6
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• 2001

This study is concerned with the cold forging of sintered preform by rotary forging process and direct powder compacting process. An experiment has been carried out using the rotary powder forging press (500kN) which had been designed and equipped with the rotational conical die inclined to the central axis of the press at certain angle The effect of process variables was observed and measured by several mechanical test, such as hardness distribution density, and microstructure of the specimens. It is found that the highly densified P/M parts can be obtained and this process is very effective for improving quality of the powder products.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.133.2-134
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• 2003

산수유(Cornus officinalis)는 층층나무과(Cornaceae)에 속하는 약용식물로, 그 열매(Corni Fructus)는 길이 1.5cm 내외인 중추원형의 모양으로 생김새가 촉나라 대추 같고 신맛이 두드러지기 때문에 촉산초라고도 불린다. 그 효능으로 이뇨작용, 혈압강하작용, 항균작용이 있고, 햇볕에 말린 과육은 간과 콩팥의 기능에 효과가 있는 것으로 알러져 있다. 따라서 산수유의 이용 확대 및 제품화 가능성을 검토하기 위한 기초연구의 일환으로 산수유 열매의 화학성분을 분석하였다. 산수유 열매의 일반성분을 건량 기준으로 측정해 본 결과, 탄수화물 88.6%, 조단백질 2.3%, 조지방 4.5%, 회분 4.6%이었다. 산수유 열매의 지방산 중 포화지방산 함량은 30.8%, 총 불포화지방산 함량은 69.2%이었다. 불포화지방산중 다가불포화지방산은 54.9%, 일가불포화지방산은 14.3%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, palmitic acid(25.1%), linolenic acid(21.6%) 순으로 높게 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523 mg%, glutamic acid가 347 mg%로 높게 나타났다. 무기질 함량은 칼륨함량이 건물기준으로 2067.5 mg%로 가장 높았고 그 다음으로는 Ca 372.9 mg%이었다. 유기산 함량은 건물량 기준으로 formic acid가 19,478 mg/100 g으로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid (18,167 mg/100 g), malonic acid (14,487 mg/100 g), malic acid (13,018 mg/100 g) 순이었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.999-1008
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• 2014

We evaluated the quality characteristics and antioxidative activities of cookies containing different types of egg yolk (LEY, Liquid Egg Yolk; FEY, Fresh Egg Yolk) and percentages of blueberry powder (5, 10, and 15%). As the amount of blueberry powder increased, the levels of antioxidants based on ABTS and DPPH radical scavenging activities increased in general. Within the 15% group, contents of polyphenols and flavonoids were higher in the FEY group, whereas content of anthocyanins was higher in the LEY group. Measurement of ABTS radical scavenging activity showed that the FEY group had a higher value within the 10% group, whereas the LEY group scored higher within the 15% group. Comparison of sensory properties showed no significant difference between the two egg yolk types. If commercialized, manufacturing cookies with FEY or LEY will not make a significant difference. Regardless, 15% blueberry powder would be the most appropriate, as it scored the highest in terms of antioxidant activity and sensory characteristics.

• Journal of the Korean Society of Radiology
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• v.12 no.6
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• pp.713-718
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• 2018

In many previous studies, monte carlo simulation is used to produce lead-free shielding sheet, and the possibility of radiation shielding capability and weight reduction is presented. But it is difficult to simulation for binder and micro-pores because of In fact it does not provide sufficient information necessary for the commercialization process. Therefore, in this paper, the results of radiation shielding capability corresponding to filling factor was presented by using the screen printing method to provide information on gel-paste required for the commercialization process. In this study, the geometric setup for evaluate of radiation shielding ability was designed to comply with IEC 61331-1:2014 and KS A 4025. In addition, radiation irradiation conditions were 100 kVp filtered with 2.0 mmAl total filtration was applied according to KS A 4021 standard. In this study, Pb $1270{\mu}m$, $BaSO_4$ $3035{\mu}m$, $Bi_2O_3$ $1849{\mu}m$ and $WO_3$ $2631{\mu}m$ were analyzed based on ten value layer. Additionally, the filling factor was analyzed as $BaSO_4$ 38.6%, $Bi_2O_3$ 27.1%, $WO_3$ 30.15%. However, in the case of applying low-temperature high-pressure molding in the future, it is expected that the radiation shielding capability can be sufficiently improved by reducing the porosity while increasing the filling factor.

• Korean Journal of Clinical Laboratory Science
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• v.53 no.3
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• pp.257-265
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• 2021

The COVID-19 virus is a β-genus virus that causes infection by mediating the angiotensin convertible enzyme 2 (ACE2) receptor, which is distributed in large numbers in the human respiratory tract. The disease requires effective post-management of antibody production by complete healers and vaccinators because there is no perfect remedy for the virus infection. This study aimed to develop recombinant proteins specifically responsive to neutralizing antibodies in clinical specimens and use them to develop a rapid diagnostic kit to diagnose neutralizing antibodies quickly and conveniently against the COVID-19 virus and confirm the possibility of commercialization through a performance evaluation. Rapid diagnostic kits using COVID-19 S1 RBD recombinant proteins can be applied to rapid diagnostic kits, with positive percentage agreement (PPA) and negative percentage agreement (NPA) of 100% and 98.3%, respectively, compared to the U.S. FDA-approved ELISA kits. If the performance of the rapid diagnostic kit is improved and neutralizing antibodies can be analyzed quantitatively using quantitative analysis equipment, it can be used as important data to predict immunity to the COVID-19 virus and determine additional vaccinations.

• Journal of Practical Agriculture & Fisheries Research
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• v.10 no.1
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• pp.67-75
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• 2008

Tartary buckwheat is one of specialized plants in Pyeongchang county, Korea and contains rutin much more than common buckwheat. Rutin is a kind of flavonoid (polyphenol compound) that has effects on blood vascular disease, strengthen capillary, and anti-inflammatory effect. This study was conducted to determine the possibility of development of beverage extracted from sugar-treated plants and sprouts of tartary buckwheat. By using two types of undiluted solution extracted from plant and sprouts of tartary buckwheat, we analyzed their nutrition components and did experiment on mice to find out pharmaceutical effects. In an experiment on mice, we administered various concentration of buckwheat to induced diabetic mellitus mice for 1 weeks. As a result, the buckwheat effected finely on lowering blood sugar and decreased LDL-cholesterol and total lipid level but increased HDL-cholesterol level.