• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.455-460
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• 2001

Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.

• Korean Journal of Forensic Psychology
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• v.12 no.2
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• pp.99-120
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• 2021

This study examined the differences in facial emotion processing related to psychopathic traits. On the basis of the Psychopathic Personality Inventory-Revised (Lee & Park, 2008), students were divided into psychopathic trait (n=15) and control (n=15) groups. Participants performed two tasks consisted of negative(angry, fear, sad) and neutral faces. Event-related potentials(EPRs) were recorded when participants categorized gender in the implicit task and emotion in the explicit task. We analyzed the late positive potentials(LPP) amplitude to investigate differences in emotion processing between psychopathic trait group and control group. In the implicit task, there was no significant difference in both groups. However, there was a significant interaction between emotion and group at the frontocentral region in the explicit task. The psychopathic trait group showed greater LPP amplitudes for the neutral faces than for the negative faces, whereas the control group showed similar LPP amplitudes for the neutral and negative faces at the frontocentral site. These results might reflect the abnormalities in emotional processing in individuals with psychopathic traits.

• Journal of The Korean Association For Science Education
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• v.29 no.1
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• pp.43-53
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• 2009

The teacher's role in education is important. Science education majors must be able to solve problems effectively and pertinently when facing new ones in various situations and complicated human relations in order to become successful science teacher. The purpose of this research is to develop a test that measures the Practical Ability of pre-service science teachers and to apply this to them. The Practical Efficacy Scale for Science Education Majors was also developed in order to be used for validation. In this research, Practical Ability of Science Education Majors consisted of four sub-domains: subject education, business administration, relations and self-development. The result of the correlations between the scores of four sub-domains and the composite score of Practical Ability Test for Preservice Science Teacher(PATPST) is relevant. Subject education and administration business is the highest correlation with PATPSP score specially, and correlation between two areas appeared high. The result of applying PATPSP scores differed according to the grade of science education majors, but not according to their majors. This study's limitation is that the subjects consisted only of female students. However, PATPSP could be a new method that will help science education majors be successful science teachers.

• Korean Journal of Clinical Laboratory Science
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• v.55 no.3
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• pp.132-142
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• 2023

Human leukocyte antigen (HLA) typing was performed in the diagnostic immunology laboratory of the Seoul National University Hospital. Among 611 HLA-DR tests, specific bead reactions suspected of being false positive and false negative in Lot 20 reagents were found. Therefore, we aimed to identify the factors causing cut-off corrections by examining cases where cut-off corrections were not made for 533 test results and cases where cut-off corrections were made for 78 cases after the cut-off corrections of specific beads. Frequency analysis was conducted to verify the demographic characteristics, and descriptive statistics were used to assess the humidity in the laboratory as a variable. Cross-tabulation was done to examine the association between cut-off corrections and demographic characteristics. Independent samples t-tests were conducted to verify the difference in humidity based on cut-off corrections. Finally, logistic regression analysis was conducted to examine the relationship between humidity levels and the rate of cut-off corrections, and results showed as the humidity level in the laboratory highs, the number of cut-off corrections decreased by a factor of 0.986. This suggests cut-off corrections rate increases when the humidity lowers. Therefore, it indicates that humidity in the laboratory is also a factor that affects HLA typing results.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.454-461
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• 1998

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making greentea Sulgidduk and Julpyun added to greentea powder in according to concentration which has nutritive value and medical effect of white Sulgidduk and Julpyun traditional dduk. Greentea Julpyun was better evaluated than Sulgidduk in color, flavor, hardness, chewiness and overall quality as the result of the sensory evaluation. In the whole sensory Julpyun was highly evaluated at the 3% of concentration of greentea powder but Sulgidduk was highly evaluated at 7% as the concentration of the greentea powder was getting stronger and stronger. In case of texture analysis hardness, cohesiveness, gumminess and chewiness of greentea Julpyun were getting lower by increase of concentration of greentea powder. The hardness, springiness, gumminess and chewiness of greentea Sulgidduk were lower by increase of concentration of greentea too. As the result of the measurement with texture analyser, Sulgidduk was lower than greentea Julpyun in the hardness, springiness, cohesiveness, gumminess and chewiness. As the result of the values of Hunter color system, the lightness and redness of greentea Julpyun were the lowest when nothing was added. The lightness and redness of greentea Sulgidduk were the highest in nothing added group. The yellowness was the highest at 3% of added greentea amount The resuts of correlation between the sensory properties and texture properties of greentea Julpyun showed that flavor described the lightness of measurement through texture and negative correlation, yellowness described positive correlation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.155-158
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• 2005

닭가슴살을 이용해서 수리미 제조 시 4회 수세한 대조구, pH 3.0으로 산 처리한 T1, pH 11.0으로 알카리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조단백질과 염용성단백질 및 수율은 대조구에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높고, T1, 대조구 순이었다. $L{\ast}$값은 T2가 다른 두 구보다 낮았으며, $a{\ast}$값은 T1이 다른 두 구에 비하여 낮았다. $b{\ast}$값은 대조구가 가장 높고, T2가 가장 낮았다. 조직감에서 파쇄성 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 부착성은 대조구에 비하여 T1과 T2가 높았다. 검성은 대조구와 T1에 비하여 T2가 높았다. 조직감의 전 항목에서 T2 가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, 대조구가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.330-333
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• 2004

본 연구는 ${\beta}$-cyclodextrin 처리를 이용하여 우유에서 cholesterol을 제거하여 호상요구르트를 제조하고 혈중 콜레스테롤 저하 물질인 달맞이꽃 종자유(EPO)의 양을 다르게 첨가하여 호상요구르트의 저장기간 중 이화학적 변화와 물성 및 관능적 특성을 살펴보았으며, 그 결과 pH는 저장기간 15일이 경과함에 따라 모든 군에서 pH의 저하가 일어났고, 각 실험군 간 유의적 차이는 없었다. 마찬가지로 산도도 저장기간 15일이 경과함에 따라 모든 실험군에서 계속적인 증가가 나타났으며, 실험군간 유의적 차이는 없었다. 지방산화도측정결과 TBA가(535nm)는 저장 0일에 0.045에서 저장 15일에 0.196까지 증가하였고, EPO 첨가 호상요구르트는 0.188까지 증가하였으나 실험군간 유의적 차이는 보이지 않았다. 점도는 ${\beta}$-CD를 처리하여 2% EPO를 첨가한 호상요구르트가 저장 0일에 3.7에서 저장 15일에 8.4로 가장 큰 점도 감소를 나타내었고, 저장 15일 동안 모든 군에서 점도감소가 나타났다. 관능검사결과 ${\beta}$-CD처리하여 EPO를 첨가한 호상요구르트의 산패취와 산패한 맛이 control보다 높았지만 저장기간이 지날수록 점차 낮아졌고, 신맛과 쓴맛은 control과 유사하게 나타났다. 결론적으로 EPO를 첨가한 호상요구르트는 이화학적 변화와 물성 및 관능적으로 긍정적인 결과로 나타나 산업화의 가능성을 보였다.

• The Korean Journal of Blood Transfusion
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• v.29 no.3
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• pp.282-290
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• 2018

Background: Anti-E or paired anti-E/-c antibodies can develop in patients with the Rh CDe phenotype. This study examined the differences in transfusion in patients with the CDe phenotype according to formation of anti-E or anti-E/-c antibodies. Methods: Retrospective reviews were carried out on the results of antibody identification tests performed in 2014. The Rh phenotype and antibody specificity were investigated. The transfusion and medical records of patients with the CDe phenotype were examined. Results: In total, 76 patients were included in the review. Of these 76 patients, 38 (50.0%) were of the CDe phenotype. Anti-E antibodies were the most frequent (60.5%), followed by anti-E/-c antibodies (23.7%). The total transfusion units and platelet transfusion units were significantly higher in patients with anti-E/-c antibodies (P=0.028 and P=0.01, respectively). The distribution of categorized diseases was similar in the patients with the anti-E and anti-E/-c antibodies. A frequency of transfusion episodes greater than or equal to four was higher in patients with hepatobiliary diseases (85.7%). Conclusion: In CDe phenotype patients, platelet transfusion was significantly higher in the anti-E/-c positive group than the anti-E positive group, indicating that platelets play a role in red blood cell alloimmunization. Because E is the most immunogenic antigen in Korea, it is important to define the disease group, in which patients with CDe phenotype require a transfusion of E and c-negative blood.