• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Sleep Medicine and Psychophysiology
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• v.14 no.1
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• pp.42-48
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• 2007

Introduction: Detrended fluctuation analysis (DFA) is used as a way of studying nonlinearity of EEG. In this study, DFA is applied on sleep EEG of normal subjects to look into its nonlinearity in terms of EEG channels and sleep stages. Method: Twelve healthy young subjects (age：$23.8{\pm}2.5$ years old, male：female=7：5) have undergone nocturnal polysomnography (nPSG). EEG from nPSG was classified in terms of its channels and sleep stages and was analyzed by DFA. Scaling exponents (SEs) yielded by DFA were compared using linear mixed model analysis. Results: Scaling exponents (SEs) of sleep EEG were distributed around 1 showing long term temporal correlation and self-similarity. SE of C3 channel was bigger than that of O1 channel. As sleep stage progressed from stage 1 to slow wave sleep, SE increased accordingly. SE of stage REM sleep did not show significant difference when compared with that of stage 1 sleep. Conclusion: SEs of Normal sleep EEG showed nonlinear characteristic with scale-free fluctuation, long-range temporal correlation, self-similarity and self-organized criticality. SE from DFA differentiated sleep stages and EEG channels. It can be a useful tool in the research with sleep EEG.

• Korean Journal of Psychosomatic Medicine
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• v.28 no.2
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• pp.143-154
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• 2020

Objectives : The purpose of this study was to examine cognitive and psychological characteristics of patients with military service suitability issues compared to the general psychiatric outpatients. Methods : 108 patients who visited psychiatric clinic center due to military service suitability issues and 80 general psychiatric patients were recruited from the Department of Psychiatry of university hospital. ANCOVA and chi-equare test were used to examine differences between two groups. Furthermore, we utilized paired t-test to compare the scrore within military group depending on when they performed the psychological assessment. Results : There were no significant differences between military group and general outpatient group in WAIS-IV scores. However, military group scored remarkably higher than control group on validity scales, F-r and Fp-r whereas they scored lower on validity scale, K-r. Furthermore, military group showed significantly higher on BDI and MMPI-2-RF, EID, RCd, RC2, RC3, COG, HLP, SFD, NFC, STW, SAVE, SHY, DSF, NEGE-r, INTR-r. As a result of comparison within the military group following the periods of assessment, military group did not show the significant differences on the overall scales of MMPI-2-RF. Conclusions : The present study showed that military group tends to report their psychological distress more exaggeratedly. In addition, they had significantly elevated not only emotional distress such as depression and anxiety but interpersonal problem. The implications and limitations were discussed along with some suggestions for the future studies.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.112-122
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices in the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk.(lmai camd namba e2).

• Proceedings of the Korean Society for the Gifted Conference
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• 2003.05a
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• pp.131-135
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• 2003

과학영재교육의 중요한 목표중의 하나는 과학영재들의 과학에 대한 태도를 긍정적으로 변화시키는 것이다. 특히 태도와 같은 정의적 특성은 지적 특성에 비하여 후천적이고, 학습에 의해서 변화될 가능성이 크기 때문에(Marsh, 1990) 교육적으로 중요한 의미를 가지며 학생들이 성장하여 과학에 관련된 직업이나 활동을 하는 데 매우 중요한 역할을 한다(Oliver, W Hill, Pettus, W. C. and Hedin, B. A 1990). Anderson(1981)은 과학에서의 정의적 영역을 흥미, 태도, 가치, 통제의 소재, 학문적 자아개념, 불안, 선호 등의 7가지 영역으로 나누고 이 중에서 불안요인을 학업성취 및 태도에 가장 강하게 영향을 주는 요인으로 구분한 바 있다. 이처럼 과학 관련 태도나 과학 불안도는 학생들의 과학관련 활동이나 성취에 중요한 요인이 되고 있으나 이와 관련된 연구는 극히 미미하다. 지금까지의 태도 및 불안도에 관한 연구들은 일반학생들을 대상으로 하고 있으며 과학영재들을 대상으로 한 연구는 전혀 이루어지지 않았다. 따라서 본 연구는 과학영재교육원에 다니는 194명의 과학영재들을 대상으로 하여 과학영재 수업을 받은 후 과학 관련 태도와 과학 불안도가 변하는지, 과학 관련 태도와 과학 불안도는 어떠한 상관이 있는지, 그리고 남$\square$녀 집단의 차이가 있는지를 영재수업을 받기 전과 후의 검사를 통하여 알아보았다. 본 연구에서는 과학영재들의 과학 관켠 태도를 측정하기 위해‘고등학생을 위한 과학 관련 태도’검사를 사용하였다. 이 검사는 Fraser(1981)가 개발한‘TOSRA’(Test of Science-Related Attitudes)와 Munby(1983)의‘태도 측정 도구 조사’에서 문항 선정이 이루어졌다. 적절한 단어 및 어휘, 일부 문항들의 부적절한 환경 상황 등을 고려하여 40 문항 중 21문항을 수정하거나 삭제하고 문항내적 상관이 낮은 4문항을 제거하여 최종 30문항을 제시하였다(고유곤, 1996). 이 검사의 문항 내적 신뢰도 $\alpha$ 는 0.9 이었다. 검사 문항은 4개 범주과학에 대한 태도, 과학의 사회적 의미, 과학 교과에 대한 태도, 과학적 태도 등과 각 범주의 하위 문항으로 되어 있다 과학 불안도 측정 검사 도구는 중$\square$고등학생들의 과학불안도 측정을 위해 김범기(1993)가 개발한 것을 사용하였다.

• 재활복지
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• v.18 no.4
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• pp.295-314
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• 2014

The purpose of this study was to supply the baseline data for auditory rehabilitation in the field through error type and rate of the phoneme which the hearing impaired feel difficulty to discriminate. Thirty participants with sensorineural hearing loss heard KCPT lists through recorded voice by male and female to get the data about error type and KCPT score accordance with talker's gender. In the initial consonant test list, /ㄷ/, /ㅂ/, /ㅃ/, /ㅉ/, /ㅌ/ showed more than 30% error rate while /ㄱ/and /ㄷ/ showed in final consonant test list. The most common error type was the initial consonant substitution or the final consonant substitution for the initial or final consonant test lists. Talker's gender effect was not signigicant showing no statistical difference between the scores when compared results from male voice and female voice. It means that KCPT can be used regardless of talker's gender in clinics.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.319-324
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• 1986

The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.159-164
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• 1984

The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.1
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• pp.169-179
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• 2000

The purpose of this study is to develop the system which convert the optical difference of teeth texture between intact enamel and incipient caries lesion into shade difference by laser fluorescence and to develop new and simple caries activity test using laser fluorescence. The experimental design of this study consists of three parts. In first part, a new method for the in vitro assessment of changes in initial enamel caries lesion of Bovine teeth using laser fluorescence is tested. In second part, in vivo assessment undertaken. Number of teeth which showed incipient carious lesion on buccal surface examined by laser fluorescence was compared with the caries activity test of $Cariescreen^{(R)}$ test and other oral environmental test of dDfFtT. In third part, new caries activity test measured by laser fluorescence was developed on the basis of above results and evaluated the sensitivity, specificity, and diagnostic power. Optical density measured by laser fluorescence was increased as increasing the depth of incipient carious lesion and showed high correlation$(\gamma=0.7015)$ with lesion depth. Optical density showed direct proportion to lesion depth. Linear equation was obtained between the optical density and the lesion depth by regression analysis. The result of caries activity test with laser fluorescence showed high correlation with those of $Cariescreen^{(R)}$ test and dDfFtT examination. Caries activity test with laser fluorescence showed 48% of sensitivity, 52% of specificity, and 45% of diagnostic power on the basis of dDfFtT examination, and also showed 48% of sensitivity, 51% of specificity, and 36% of diagnostic power on the basis of $Cariescreen^{(R)}$ test. In regard above result, caries activity test with laser fluorescence considered to be reliable for caries activity test compared with other oral environmental test. and it was also considered to be practical because it would be simple, inexpensive, and time saving method.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.