• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.730-736
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• 2012

This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.1-11
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• 2006

To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.

• Journal of environmental and Sanitary engineering
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• v.18 no.3 s.49
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• pp.21-26
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• 2003

The generation of waste cable has been continuously increased as a production of electrical and communication media are extended. The current recovery methods, such as mechanical peeling, incineration, solvent extraction and pyrolysis, seems inadequate because they are either hard to apply in some cases or environmentally unacceptable. It has been shown that copper can be effectively separated from the jelly filled type cables using a soybean oil treatment method. As a result, jelly compound is vanished from the wire by soybean oil bath and waste wires are separated copper and PE by the mechanical chipper. This is a more environmentally friendly method than burning, and considerably faster than Stripping.

• The Korean Journal of Malacology
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• v.14 no.1
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• pp.1-8
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• 1998

자웅이체인 배벌레(shipworm), Zachsia zenkewitschi의 생식에 관하여 연구를 진행하였다. 자성 생식기관은 하나의 난소와 소형의 웅성을 안고 있는 한 쌍의 외투막 주머니로 구성되어 있었다. 소형 웅성의 정소는 내장 신경절 주위에 위치하였다. 성숙된 알의 지름은 60$\mu\textrm{m}$이고 난황과 젤리막으로 싸여 있었다. Zachsia zenkewitschi의 정자는 약 2.6$\mu\textrm{m}$의 원추상 두부, 0.5$\mu\textrm{m}$의 첨체, 직경 약 0.9 $\mu\textrm{m}$의 중부로 되어 있었다.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.695-702
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• 2005

To determine the optimum mixing conditions of nopal jelly, samples were prepared with various compounding ratios of gelatin(16, 18, 20, 22 and 24g), sucrose(100, 120, 140, 160 and 180g), Citric acid(2, 3, 4, 5 and 6) using a central composite design. Physical and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates which meet sensory items is gelatin 20.19g, sucrose 141.52g and citric acid 4.04g.

• Membrane Journal
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• v.9 no.2
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• pp.126-131
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• 1999

Diagnostic membranes by using multi-layered gelatin films were prepared to measure blood glucose level of diabetics. Maximum diffusion rates through multi-layered gelatin film were measured at various concentration of glucose in plasma or blood. The effects of storage temperatures on the diffusion rates of glucose were studied after storage of 3 days, 2 weeks and 4 weeks at various temperatures. The stabilities of diagonostic membranes with multi-layered gelation films were examined at RH 80%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.396-402
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• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.787-789
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• 2013

A lot of applications are being developed as a result of popular smart machinery. Especially, Android OS that has high market share in smart phone market, applications are being developed and resulted. response time is delayed because service process of application do not work well although the space for using resource is enough. The purpose of this paper, analysis tool analyze response time of application to grope for an answer to the question about delayed response time of application.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.112-118
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• 2004

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.