• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Exercise Science
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• v.21 no.2
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• pp.183-190
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• 2012

This study is to evaluate the availability of cardiorespiratory fitness measurement by 20 m shuttle run test based upon energy contribution rates of elite athletes in different sports type. Sixty-seven elite athletes attending K national university participated in this study. They were divided by three groups based upon sports type, composed of Anaerobic Group (sprint, jumps, weightlifting, throw; n=35), Aerobic Group (medium-long distance; n=9), and Combat Sport Group (judo; n=23). 20 m shuttle run test was conducted by Leger et al.(1982) method and calculating acceleration using measured shuttle run repetitions was conducted by Brewer et al.(1988) method. To test the usefulness of VO₂max, graded exercise treadmill test was conducted and standing long jump and 50 m run were measured as power fitness factors. Z-jump was used for measuring power, agility, and muscular endurance. Standing long jump and 50 m run of Anaerobic Group (AnG) was significantly higher than that of Aerobic Group (AeG) and Combat Sport Group (CG) (p<0.05). However, Z-jump of CG was significantly higher than that of AnG and AeG(p<.05). There was a higher correlation of 20 m shuttle run test and VO₂max in AnG(r= 0.577, p<.0001) and CG(r= 0.760, p<.0001). Otherwise, there was a low correlation of 20 m shuttle run test and VO₂max in AeG. There was no significant group difference to test the availability of 20 m shuttle run test and there was a reduced error when converting 20 m shuttle run results into VO₂max. This study examined the usefulness of 20 m shuttle run test by converting 20 m shuttle run repetition results into VO₂max calculation, which showed reduced error. Therefore, this study confirmed that it would be needed to convert 20 m shuttle run results into VO₂max for universal and practical use in the field without dividing sports type.

• Journal of the Korean School Mathematics Society
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• v.9 no.3
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• pp.287-308
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• 2006

In this study, an instrument of mathematical problem solving ability test was considered, and the difference between gifted and regular students in the ability were investigated by the test. The instrument consists of 10 items, and verified its quality due to reliability, validity and discrimination. Participants were 168 regular students and 150 gifted from seventh grade. As a result, not only problem solving but also problem finding and problem posing could be the characteristics of the giftedness.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.81-86
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• 1987

The quality for flavor-by-mouth of commercial soymilk was evaluated by sensory testing. The results were summerized as follows : 1. A significant difference on the sweety flavor of sample I was recognized at In level among the rest of samples except sample B. 2. A significant difference on the thick and the nutty flavor of sample C was recognized at In level among the each samples. Therefore sample C, generally recognized as having thick and nutty flavor. 3. A significant difference on the benny flavor was not recognized at 5n level among the samples of commercial soymilk. 4. According to the results of sensory testing for commercial soymilk, the sweety flavor of the each sample was generally evaluated as common flavor except sample C.

• Journal of Gifted/Talented Education
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• v.15 no.2
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• pp.127-151
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• 2005

The purpose of this study is to examine the relationships between process variables, personality traits, intrinsic/extrinsic motivation and their mathematical creativity and how much these factors affect this creativity. These results show the major factor in mathematical creativity as being the gender difference between the gifted male and female middle school students. This also suggests that the education and living guidance of both gifted male and female students should take a different direction in relation to their gender differences in middle schools. In conclusion, all of the normal intellective and non-intellective factors, as well as home process variables, are the basic major data concerned with the effects of mathematical creativity. So, it is with all of this research that the proof for researching synthetically via a new creative research model can be offered.

• Journal of Korean Society for Quality Management
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• v.5 no.1
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• pp.36-45
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• 1977

관능(官能)에 의한 풍미검사법(風味檢査法)의 표준화(標準化)를 위하여 우리나라 실정(實情)에 맞는 풍미검사(風味檢査) 방법(方法)을 시험(試驗) 연구(硏究) 검토(檢討)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 파넬선발(選拔) 일반기준(一般基準), 감도시험(感度試驗) 및 차이식별가능력시험(差異識別能力試驗)을 통(通)하여 관능(官能)에 의한 풍미검사(風味檢査)를 목적(目的)으로 관능(官能)파넬을 선발(選拔)하였으며, 무료제품(武料製品)의 풍미요소(風味要素)에 관해 전문가(專門家)파넬이 되도록 훈련(訓練)시킨후 풍미식별시험(風味識別試驗), 풍미특성확인시험(風味特性確認試驗), 채점(採點) 및 등급시험(等級試驗), 풍미묘사시험(風味描寫試驗), 사용빈도시험(使用頻度試驗) 등을 실시하여 우리나라 실정(實情)에 적합한 관능(官能)에 의한 풍미검사(風味檢査) 방법(方法)을 발전(發展)시켰다. 2. 우리나라 산업계(産業界) 실정(實精)에 적합한 관능(官能)에 의한 풍미검사법(風味檢査法)에 관한 표준규격안(標準規格案)을 작성(作成)하였다.

• Journal of the Korean Society for Nondestructive Testing
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• v.28 no.5
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• pp.436-442
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• 2008

Graphite material has been recognized as a very competitive candidate for reflector, moderator, and structural material for very high temperature reactor (VHTR). Since VHTR is operated up to $900-950^{\circ}C$, small amount of impurity may accelerate the oxidation and degradation of carbon graphite, which results in increased porosity and lowered fracture toughness. In this study, ultrasonic wave propagation properties were investigated for both as-received and degradated material, and the feasibility of ultrasonic testing (UT) was estimated based on the result of ultrasonic property measurements. The ultrasonic properties of carbon graphite were half, more than 5 times, and 1/3 for velocity, attenuation, and signal-to-noise (S/N) ratio respectively. Degradation reduces the ultrasonic velocity slightly by 100 m/s, however the attenuation is about 2 times of as-receive state. The results of probability of detection (POD) estimation based on S/N ratio for side-drilled-hole (SDHs) of which depths were less than 100 mm were merely affected by oxidation and degradation. This result suggests that UT would be reliable method for nondestructive testing of carbon graphite material of which thickness is not over 100 mm. In accordance with the result produced by commercial automated ultrasonic testing (AUT) system, human error of ultrasonic testing is barely expected for the material of which thickness is not over 80 mm.

• Proceedings of the Korean Information Science Society Conference
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• 2007.06b
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• pp.273-278
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• 2007

검사점 및 복구 도구(Checkpointing & Recovery Facility)를 이용하여 임베디드 시스템에서 결함 허용(Fault Tolerance) 기법을 적용할 경우 쓰기 작업의 오버헤드로 인해 실용성이 크게 떨어지게 된다. 실시간 운영체제와 함께 어떠한 한계 상황에서 결함 허용 및 복구 도구가 오히려 시스템의 성능을 저하시키는 요인으로 작용하게 되면 이는 결국 쓸모없는 도구가 되어 사용되지 않을 것이다. 따라서 프로세스의 복구를 위해 저장하는 프로세스 이미지의 기록에 소요되는 시간을 크게 낮추어야만 비로소 검사점 도구가 그 진가를 발휘하게 될 수 있다. 본 논문에서는 NVSRAM(Non Volatile SRAM)을 검사점 및 복구 도구의 저장 장치로 활용함으로써 기존의 검사점 도구에서 성능을 저하시키는 주원인이었던 검사점 기록의 오버헤드를 개선하기 위한 연구를 수행하였다. 검사점 기록 시간을 줄이기 위한 방법으로 주 메모리에 저장된 프로세스의 복구와 관련된 데이터를 SRAM 특성을 갖는 비휘발성 저장 장치인 NVSRAM에 저장하여 디스크 접근에 소요되는 시간을 최소화시킴으로써 임베디드 시스템에서 실용적으로 사용 가능한 검사점 도구를 구현하였고, 이러한 연구의 결과를 검증하기 위해 기존 시스템에서 저장 장치로 사용되던 플래시 메모리, 주 메모리, 원격 메모리를 사용하는 경우의 성능과 NVSRAM을 활용할 때의 성능을 비교해 보았다. 본 연구에서 제안하는 결함 허용 도구는 실제 시스템에 적용하여 효과적인 성능을 발휘할 수 있을 것이며, 차세대 메모리를 이용한 결함 허용 도구의 연구에 기여를 할 수 있을 것으로 기대된다.ate첨가배지(添加培地)에서 가장 저조(低調)하였다. vitamin중(中)에서는 niacin과 thiamine첨가배지(添加培地)에서 근소(僅少)한 증가(增加)를 나타내었다.소시켜 항이뇨 및 Na 배설 감소를 초래하는 작용과, 둘째는 신경 경로를 통하지 않고, 아마도 humoral factor를 통하여 신세뇨관에서 Na 재흡수를 억제하는 작용이 복합적으로 나타내는 것을 알 수 있었다.으로 초래되는 복합적인 기전으로 추정되었다., 소형과와 기형과는 S-3에서 많이 나왔다. 이상 연구결과에서 입도분포가 1.2-5mm인 것이 바람직한 것으로 나타났다.omopolysaccharides로 확인되었다. EPS 생성량이 가장 좋은 Leu. kimchii GJ2의 평균 분자량은 360,606 Da이었으며, 나머지 두 균주에 대해서는 생성 EPS 형태와 점도의 차이로 미루어 보아 생성 EPS의 분자구조와 분자량이 서로 다른 것으로 판단하였다.TEX>개로 통계학적으로 유의한 차이가 없었다. Heat shock protein-70 (HSP70)과 neuronal nitric oxide synthase (nNOS)에 대한 면역조직화학검사에서 실험군 Cs2군의 신경세포가 대조군 12군에 비해 HSP70과 nNOS의 과발현을 보였으며, 이는 통계학적으로 유의한 차이를 보였다(p<0.05). nNOS와 HSP70의 발현은 강한 연관성을 보였고(상관계수 0.91, p=0.000), nNOS를 발현하는 세포가 동시에 HSP70도 발현함을 확인할 수 있었다. 결론: 우리는 cyclosporin A가 토끼의 25분간의 척수허혈에 대해 척수보호 효과가 있었으며 이는 HSP70의

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Journal of Gifted/Talented Education
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• v.19 no.1
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• pp.25-46
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• 2009

The purpose of this study was to investigate gifted students' gender difference in ego state and personality, the characteristics of the functional types and the temperable types in personality traits and relations between gifted students' ego state and their personality traits by Ego-gram test based on Borne's personality theory and MMTIC test based on Jung's psychological theory. The subjects of this study were 230 of gifted students of K Gifted Center, The data analyzed by chi-square, t-test, one-way anova in accordance with each research question. The results of this study can be used as the material data for academic and career counseling and for guidance in students' human relationships. The results showed that there were gender differences in the ego state and personality traits in two dimensions. Second, gifted students showed significant difference from Korean standardization in the functional types and the temperable types of personality. These results showed that there were solid relations between the types of ego-gram and personality of gifted students.