• Culinary science and hospitality research
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• v.21 no.3
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• pp.130-138
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• 2015

The purpose of this paper was to study cookies that could be sweetened by consumers through the addition of Morinda citrifolia powder, and also to examine the quality characteristics of such cookies in order to expand the uses of Morinda citrifolia. The addition of Morinda citrifolia powder did not have an observable affect on cookie density, although it did decrease pH levels. A central finding was the lack of significant differences in moisture content of cookies made with Morinda citrifolia powder at the significance level of 5%. Significant differences were found in the diameter, which represents spreadability, in the group of cookies made with Morinda citrifolia powder. The L value decreased considerably with the addition of Morinda citrifolia powder. The control also recorded the highest hardness points and had significant differences from the groups added with 3% and 6% Morinda citrifolia powder. The sensory evaluation results showed no significant differences in the taste, flavor, texture, and overall preference between the group of 6% Morinda citrifolia powder and the control except for color, which suggests that cookies made with 6% Morinda citrifolia powder seem to be ideal.

• School Mathematics
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• v.15 no.1
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• pp.61-75
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• 2013

This study analyzed Korean students' affective characteristics in mathematical learning according to school and sex by Factor Analysis and Cognitive Diagnosis Theory. In numerical affective achievements by Factor Analysis, there are mean differences between schools, i.e. elementary school and secondary school. And there are sexual differences within schools and boys show more positive achievement than girls. By Cognitive Diagnosis Theory, I investigated 6 affective attributes' proportions that students achieved according to school and sex. Middle school students' proportion is highest in self-control and anxiety and the attribute that students achieved most in all school is cognizing mathematical value. Boys show higher proportion in self directivity, interest and confidence than girls, but girls show higher proportion in anxiety than boys. In personal profiles, the proportion of students who achieved 5 attributes except anxiety is highest.

• Journal of Institute of Control, Robotics and Systems
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• v.4 no.6
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• pp.772-779
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• 1998

본 논문에서는 강인한 비선형 예측제어기를 개발하여 연구용 원자로 벽면검사를 위한 수중로봇에 적용하여 보았다. 비선형 예측제어기는 먼저 적절한 함수 확장을 이용하여 시스템의 미래 출력 값을 예측하고, 예측값과 설정치와의 차이를 최소화시키는 제어입력을 구하여 시스템에 인가한다. 이러한 제어기에 의한 폐회로 동특성은 목적함수가 상태변수로 이루어진 경우는 항상 안정한 특성을 보이고 목적함수가 출력변수으로 이루어진 경우는 상대 계수가 4이하인 경우에 안정한 특성을 보인다. 이 제어기는 기존의 비선형 제어기가 적용 불가능한 시스템에도 적용 가능한 장점을 가지고 있다. 시스템의 불확실성이 큰 경우, 제어 안정도 및 제어 성능을 향상시키기 위하여 감독제어를 비선형 예측제어기에 포함시켰다. 이러한 제어기를 수중 벽면 주행로봇에 대한 모사실험에 적용한 결과 제어기의 강인함과 제어 성능 향상을 볼 수 있었다.

• Proceedings of the Korean Information Science Society Conference
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• 2002.10d
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• pp.418-420
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• 2002

980년대로부터 컴퓨터 그래픽스 분야에서 의상의 자연스러운 움직임을 생성하기 위한 연구가 계속되어 왔다. 유한요소 연속체 모델, 질량-스프링 모델과 같은 물리학적 모델이 등장하고, 수치적 적분법과 정확한 충돌 검사 및 반응처리를 접목하여 그럴듯한 옷감의 움직임을 얻을 수 있게 되었다. 그러나 이들 연구는 대개 표준적 모양 변형을 다루었기에, 두께, 질감, 빳빳한 정도 등 소재의 특성에 따른 차이를 묘사할 수 없었다. 본 논문에서는 의류학을 통해 연구되어온 직물들의 소재특성을 조사분석하고, 시뮬레이션 된 가상 옷감과 실제 옷감의 시각적 유사성 평가를 통한 직물들의 특성 파라미터 추출법을 제안하고 실험하였다. 그 결과 대표적인 옷감 종류에 따라 구별되는 애니메이션 패턴을 생성 할 수 있었다.

• Proceedings of the KIEE Conference
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• 2009.04b
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• pp.109-111
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• 2009

본 논문에서는 전자기 유한요소 해석을 이용하여 원전 증기발생기 세관에서의 결함 변화에 따른 배열와전류프로브의 와전류탐상 특성을 해석하였다. 프로브의 전자기적 특성을 해석하기 위하여 3차원 전자기유한요소법을 이용하였다. 해석 대상으로 FBH 결함이 있는 세관을 사용하였으며, 결함의 위치는 관의 외부표면에 존재하게 하고 결함의 깊이는 세관 두께의 20%, 40%, 60%, 80%, 100%로 하였다. 결함의 크기를 변화시켰으며, 시험주파수는 100kHz, 300kHz, 400kHz를 사용하였다. 배열와전류프로브의 방향성에 대한 특성을 확인하기 위하여 축방향 및 원주방향 Notch 결함 신호의 차이를 비교하였다. 본 논문을 통하여 결함형상, 깊이 및 크기, 시험주파수의 변화에 따른 탐상신호의 변화를 확인할 수 있었으며, 본 논문의 결과는 배열와전류프로브의 와전류탐상 신호 평가 시 도움이 될 것이다.

• Proceedings of the Korean Society for Information Management Conference
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• 2013.08a
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• pp.167-170
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• 2013

본 연구는 이용자의 개인적 특성인 성격특성과 이용동기에 따라 대학생의 온라인 정보탐색행위에서 어떤 유의미한 차이가 나타나는지 살펴봄을 목적으로 한다. 연구 방법은 설문지를 이용하였다. 인문사회과학 대학생 134명을 대상으로 KEPTI 에니어그램 성격유형검사 도구를 사용해 측정하고, 이용 동기는 학습동기, 취업동기, 생활동기, 뉴스동기의 4가지로 나누어 조사하고 정보 탐색 행위는 도서관 OPAC 및 인터넷 웹 자원 이용을 중심으로 살펴보았다.

• Food Science and Preservation
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• v.17 no.1
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• pp.30-35
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• 2010

Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at $20^{\circ}C$. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.

• Journal of agricultural medicine and community health
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• v.34 no.1
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• pp.135-142
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• 2009

Objectives: This study was performed to investigate the changes in the prevalence and its related factors of the Clonorchis sinensis(C.S.) in the inhabitants at Goksung-Gun along Sum-Jin river after C.S. control intervention. Methods: The subjects were 416 among 699 in the 8 same villages selected by stratified cluster sampling in 1999. The formalin-esther sedimentaion technic was used for the C.S. egg detection and the questionnare for the related factors. The study was carried on from February, 2005 to March, 2005. Results: The prevalence of C.S. decreased significantly from 19.0% in 1999 to 11.3% in 2005. The signicicant factors in 1999 such as sex, age, area, raw fish eating habit and drink habit were not significant statistically. On the other hand factors such as the awareness of C.S. and the health behavior were changed significantly(p=0.034, p=0.021). Conclusions: These results suggest that C.S. prevalence became lower than previous study five years ago. But its control intervention should be extened to the general population regardless of sex, age, area, raw fish eating habits, drink habit and we need to make an effort to improve the awareness and the health behavior of C.S..

• Journal of Yeungnam Medical Science
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• v.16 no.2
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• pp.244-254
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• 1999

Objectives: This study investigated the psychological characteristics of patients with functional dyspepsia. Methods: The subjects included ninety patients with functional dyspepsia and sixty four psychiatric out-patients. We administered Minnesota Multiphasic Personality Inventory(MMPI) and Illness Behavior Questionnaire(IBQ). Results: There were no significant differences between the patients with functional dyspepsia and the psychiatric out-patients by MMPI. Two groups both showed a higher distribution in hypochondriasis, depression, hysteria subscales than in any other subscales. The patients with functional dyspepsia showed lower scores in disease conviction and affective disturbance subscales in IBQ than the psychiatric out-patients. The distribution of scores of the other IBQ subscales were similar between the patients with functional dyspepsia and the psychiatric out-patients. The patients with functional dyspepsia were divided into three groups for the Multivariate cluster analysis: normal, similar to psychiatric out-patient, and severe neurotic. The severe neurotic group showed higher scores in hypochondriasis, depression, hysteria, psychathenia, and schizophrenia subscales in MMPI and showed significant different scores in affective disturbance, disease conviction, psychological and somatic concerns, affective disturbance, denial, and irritability subscales in IBQ. Conclusion: If patients with functional dyspepsia show severe neurotic behavior, such as those in, they would need appropriate psychiatric intervention.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.