• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.195-203
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• 2001

The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1 % concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18$^{\circ}C$. The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. ks storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of torture analysis were increased as storing time passed, but springiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory Properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.

• Annual Conference on Human and Language Technology
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• 1989.10a
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• pp.278-281
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• 1989

한글 자모 인식과정의 특성을 알아보기 위하여 Stroop 및 반구 비대칭성 효과를 검증하였다. 피보험자들에게 두가지 색으로된 10개의 한글자모를 좌시야와 우시야에 제시하고, 그중 어떤 것이 가운데에 제시된 검사지극의 색 또는 자모형태와 같은 목표자극인가를 신속하게 판단하도록 하였다. 반구 비대칭성 및 Stroop 효과를 선택 반응시간을 측정하여 비교하였다. 자모 처리와 색깔 처리에서는 반구간 차이가 나타나지 않았다. 자모 처리에서 반구간 차이가 나타나지 않은 것은 한글 자모의 시각적 특성과 실험 절차의 특수성애 결부되어 해석되었다. Stroop 효과는 좌반구 보다는 우반구에서 의미있게 큰 것으로 나타났다. 따라서 대뇌 반구간의 비대칭성이 확인되었고 대뇌의 좌반구는 분석적 처리에, 우반구는 전체적인 처리에 전문화 되어 있다는 것을 확인하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.209.2-209
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• 2003

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹 쌀가루를 우리밀가루에 10~30% 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 12.38~15.59$\mu\textrm{m}$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20% 농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• Korean Journal of Culture and Social Issue
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• v.20 no.1
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• pp.19-44
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• 2014

This study was conducted to investigate the types of personality of North Korean female refugees, which were extracted from the T-scores of SPFQ(scales of the Sixteen Personality Factor Questionnaire) and psychological adaptation. For this, The data of 158 North Korean female refugees located in Seoul Yangchun-Gu and Gayang-Gu was analyzed. The results were as follows. Firstly, the ratio of over 65T in ego-strength, self-control, social-boldness, anxiety scales and under 34T in abstractedness and openness to change scales was higher than in other scales. Secondly, there were statistically significant differences in personality characteristics based on the demographic variables especially age and the term of residence in South Korea. Thirdly, three distinct groups were extracted from the K-means cluster analysis. The first group was characterized with emotional-unstability and negative emotionality. And the North Korean female refugees in the second group hesitated to enter into and maintain proper relationships with south korean, while they were unlikely to accept norms and rules in South Korea. The third group, characterized by higher emotional stability, ego-strength, and agreeableness, was met normal range in all the scale of SPFQ. Finally, each three groups were showed statistically significant differences in psychological adaptation scales(self-identity and resilience). We expected that these results contributed to explore the psychological and the political plans for North Korean female refugees' settlement in South Korea.

• Journal of the Korean Society for Nondestructive Testing
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• v.21 no.5
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• pp.501-509
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• 2001

For the enhancement of ECT reliability on the primary water stress corrosion cracks of nuclear steam generator tubes, of which the occurrence is on the increase, it is important to comprehend the signal characteristics on crack morphology and to select an appropriate probe type. In this paper, the sizing accuracy and the detectability for the inner wall axial cracks of tubes were quantitatively evaluated using the following specimens: the electric discharge machined notches and the corrosion cracks which were developed on the operating steam generator tubes. The difference of eddy current signal characteristics between pancake and axial coil were also Investigated. The results obtained from this study provide a useful information for more precise evaluation on the inner wall axial tracks oi stram generator tubes.

• Korean Journal of Childcare and Education
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• v.11 no.2
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• pp.131-150
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• 2015

The aims of this study were to organize whether the Kindergarten After School Specialized Art Program could be applicable to young children, and whether this program would be effective to the development of young children's art competence. This study consisted of two steps: development of the Kindergarten After School Specialized Art Program and examination of its impact on children's art competence. This study used a two-group pretest/posttest design. Statistical analyses employed for this study were descriptive analysis, ANOVA, and repeated measure ANOVA. The results were as follows. Firstly, the Kindergarten After School Specialized Art Program was developed based on a literature review relevant of current art education. Secondly, the experimental group revealed a significant improvement in four components, whereas the control group showed a significant, but slight improvement compared with the experimental group in only three components. Thirdly, in between group comparison, a competencies on the four components based on multiple-creative ability in the experiment group were higher than that of the control group and the difference between both groups was statistically significant. Therefore, the program seemed to be effective in the improvement of art competence and multiple-creative ability. In addition, recommendation for the future research about after school teachers' and parents' recognition of the Kindergarten After School Specialized Art Program and strategies for its application are suggested.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.01a
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• pp.323-324
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• 2016

본 연구에서는 공과대학 수업에 지각적 주의 환기 전략이 학습동기에 어떤 영향을 주는지 알아보기 위해 지각적 주의 환기 전략으로 스마트 기기를 활용한 수업을 진행하면서 학습동기에 미치는 효과를 분석하였다. 분석 방법으로는 Keller의 ARCS 이론에 근거하여 개발한 IMMS를 수업의 특성에 맞게 수정한 검사지를 검사도구로 사용하여 지각적 주의 환기 전략을 적용하기 전 사전과 적용한 사후 검사를 실시한 후 그 결과를 통해 학습동기를 분석하였다. 연구 결과, 지각적 주의 환기 전략으로 스마트 기기를 활용한 교수법이 스마트 기기에 익숙한 대학생들에게도 사전, 사후 간의 유의미한 차이가 있는 것으로 나타났다. 특히 그 하위범주 중 주의력에 크게 영향을 미친다는 것으로 나타났다.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.1
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• pp.23-31
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• 2015

Objective : The aim of this study was to investigate the correlation between problem drinking and sensory processing features in college students. Methods : From April to June in 2015, mentally healthy 162 college students were completed the questionnaire for problem drinking and sensory processing features. Both Adolescent/Adult Sensory Profile and Alcohol Use Disorder Identification Test-Korean were used as measurements for correlation. Results : Depends on the existence of the problem drinking, there was no statistical differences between groups in sensory processing features. In group of problem drinking, the result indicated the positive correlation between problem drinking and sensory processing feature (r=.195). Conclusion : Problem drinking had significant relationship with sensory sensitivity. Therapists should understand the features of college students with problem drinking. It would be desirable to develop a proper evaluation and intervention programs for these people.