• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.712-719
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• 2014

This study was carried out to evaluate the effects of trehalose on quality characteristics of white pan bread. Basic formula consisted of bread flour, 6% sucrose, and 0, 2, 4, 6% trehalose, respectively. Loaf volume, specific loaf volume, baking loss rate, moisture content, water activity, crumb color, and sensory evaluation scores were determined for quality characteristics of bread. White pan bread containing 4% trehalose had a higher loaf volume of 2,140 mL and specific loaf volume of 3.96 mL/g. Baking loss rate of white pan bread was the lowest in the loaf containing 6% trehalose. In crumb texture analysis, hardness of loaf containing 4% of trehalose was the lowest after 7 days of storage. Moisture content and water activity of white pan breads increased with increasing level of trehalose. Color of crumbs was the brightest in the loaf containing 6% trehalose. White pan bread containing 4% trehalose scored better in the sensory evaluation than the others. As a result, trehalose affected quality characteristics of white pan bread. Especially, the addition of 4% trehalose to white pan bread had beneficial effects on quality characteristics.

• The Journal of the Korea Contents Association
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• v.11 no.2
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• pp.268-275
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• 2011

21C digital culture is now affecting the life of arts and development through our system, as well as body arts and body painting. Body painting is not has been focused through our lives in 21stcentury as one genre. UV body painting is from short to long wave length that demonstrates to us the dimension by science and lighting showing more than 8 colors that are better off being set. From this research the theory of body painting considerate characteristics and vision for it. From the researchers line, dots, and side shows the UV body painting as a one piece of art and analyzing the 3D theory and once again showing vision through what it's affecting to their result.' UV body painting is usage of floral paints and using so called 'black light' that shows the short and long term wavelength that provides the 3D material, but first, this is different from normal body painting like dots, like, and layers shows more thoroughly and shows focused motive and you can easily tell the difference. As of all UV body painting is showing more 3D vision more than the design itself. From all this research, to all the body painters we await the future practical theory to be used and for the better future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1826-1831
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• 2015

The study investigated the quality characteristics of white breads prepared 0, 5, 10, and 15% burdock (Arctium lappa L.) powder. Density of the dough was reduced with increasing burdock powder content, whereas pH of the dough increased with increasing content of burdock powder. The baking loss rate of bread decreased as the amount of burdock powder increased. As powder concentration increased, L and a values of crust and L value of crumb decreased, whereas a and b values of crumb increased. The hardness and chewiness of breads increased upon addition of burdock powder, whereas fracturability, cohesiveness, and springiness decreased. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity and total polyphenol contents were significantly elevated by addition of burdock powder (P<0.05). In a sensory evaluation, color and flavor were highest in the control group while sweet taste, savory taste, moistness, and chewiness were lowest. The overall acceptability of bread added with 5% burdock powder was higher than both the control and other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.

• Conservation Science in Museum
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• v.22
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• pp.15-26
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• 2019

This study was focused on the three-dimensional convergence modeling that can multilaterally analyze internal and external shapes of the Sam-Chongtong Hand Canon by optical precision scanning optimized for acquiring the surface shape and X-ray CT scanning used for obtaining the internal shape. First, the scanning results were converted by compatible extension, after which three-dimensional deviation analysis was conducted to verify mutual conformities. Accordingly, most (56.98%) deviations between the two scanning models was found be ±0.1mm. This result did not influence registration and merging based on the ICP algorithm. The merged data exhibited the external surface color, detailed shapes, internal width, and structure of the hand canon. The three-dimensional model based on optical surface scanning and X-ray CT scanning can be used for traditional technique interpretation as well as digital documentation of cultural heritage. In the future, it will contribute to deliver accessible scientific information of exhibits for visitors.

• Journal of the Mineralogical Society of Korea
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• v.28 no.3
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• pp.221-231
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• 2015

Precambrian Jirisan gneiss complex suffered retrograde metamorphism ranging from granulite facies to the amphibolite facies and/or greenschist facies. Intrusive anorthositic rocks in gneiss complex are influenced by late metamorphism. Mafic mineral in anorthositic rock composed mainly of amphiboles, which can anticipate the information about metamorphic conditions and metamorphic facies. Amphiboles from anorthositic rock show subhedral to anhedral in shape and mostly blueish green and/or green in colour in plane polarized light. Some of brownish amphiboles show zonal texture with brownish to blueish green in color from core to rim. Reaction parts in clinopyroxene which exchange with amphibole. It suggests retrograde metamorphism and/or alteration. Amphiboles composing anorthositic rocks can be classified into two types depending on the size and occurrence of amphibole. The first type is microcrystalline amphibole occurring matrix [Group I: ferrohornblende]. The second type is amphibole with 1 mm or larger in size, which is usually occurred in the boundary between opaque mineral and plagioclase [Group II: ferropargasite]. Electron microscopic analyses base on the $Al^{vi}$ composition in amphiboles suggest that the metamorphic pressure of anorthositic rock was low with 5 kbar or less. Ti compositional range in amphibole and representing hornblende+ plagioclase+garnet+biotite+chlorite mineral assemblage suggest that metamorphic facies of anorthositic rock is in amphibolite facies.

• Korean Journal of Microbiology
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• v.48 no.1
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• pp.29-36
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• 2012

This study was conducted to investigate antioxidative and physiological activities of two stage fermented Chinese Yam (TSFCY) by Monascus sp. MK2 and Lactobacillus brevis HLJ59. The extracts from TSFCY were measured to examine pigments, monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity and GABA contents. In this study, the results show that Monascus sp. MK2 and Lactobacillus brevis HLJ59, with Dioscorea batatas Dence. As the substrate can produce pigments (yellow, orange and red), monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity, and GABA contents at 14.03 (yellow), 13.88 (orange), 15.71 (red), 487.9 (MK, mg/kg), 723.8 (TP, mg/kg), 326.4 (TF, mg/kg), 81.7 (DPPH, %), and 1.5 (RP, O.D), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 86.9% and 977.4 mg/kg in EtOH extract, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1998.11a
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• pp.213-217
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• 1998

본 연구에서는 고감성 의류상품 개발을 위한 기초 자료들 제공하기 위해 폴리에스테르 직물에 대한 감각·감성을 1, 2단계로 나누어 분석하였다. 1단계에서는 얇은 여성 외의용 폴리에스테르 24종을 사용하여 감성측정에 영향을 미치는 제요인에 대해 검토하였다. 즉, 감각·감성측정시 기준직물과 그 평가치 제시 유무, 제시방법(blind/ open eye test), 환경과 직물 종류에 따른 효과를 조사하였다. 2단계에서는 1단계의 결과를 토대로 폴리에스테르 10종을 이용하여 환경에 따른 감각·감성과 물성 변인간 관계를 규명하였다. 1. 1단계의 연구결과, 기준직물 제시유무에 따라 감각·감성에 부분적으로 차이가 있었다. 유색직물의 평가시에는 blind/open eye test에 따라서 몇가지 평가용어를 제외하면 전반적으로 직물의 색에 따른 감각.감성에 유의차가 없었다. 2. 감각용어에 대한 요인분석 결과, 표준환경에서 1요인으로 두께, 무게(두껍다. 폭신폭신하다. 가볍다), 2요인으로 표면특성(매끄럽다. 부드럽다. 오돌도돌하다.), 3요인으로 강연성(뻣뻣하다. 보송보송하다)이 추출되었다. 고온다습환경에서도 유사한 결과였다. 3. 환경 효과는 고온다습환경에서 표준환경에서보다 더 눅눅하게, 덜 보송보송하게, 덜 차게 감지하는 것으로 나타났다. 직물의 효과는 모든 용어에서, 환경과 직물의 상호작용효과는 (차다. 보송보송하다. 뻣뻣하다. 하늘하늘하다. 촉감이 졸다.)에서 유의차가 나타났다. 4. 여러 통계기법에 의해 감각·감성 및 물성변인을 분석하여 종합한 결과, 표준환경에서 감성과 관련높은 용어는 (하늘하늘하다), 물성은 SMD로, 고온다습환경에서 감성과 관련 높은 용어는 (보송보송하다), 물성은 Contact area로 밝혀졌다. 폴리에스테르 직물에 대한 감성의 감각구조는 환경에 따라 상이하며 관련 물성 중 표면접촉특성은 환경에 관계없이 가장 중요한 변인으로 작용한다고 할 수 있다.었으며 또한 essential oil에서는 성별 차이가 없는데 반해 페르몬 향의 경우 성별의 차이를 나타내었다.. 방법을 타액과 혈청내 testosterone 농도 측정에 응용하여 RIA의 결과와 비교하여 본 바 상관관계가 타액에서 r=0.969, 혈청에서 r=0.990으로 두 결과가 잘 일치하였다. 본 실험에서 측정된 한국인 여성의 타액내 testosterone농도는 107.7$\pm$12.0 pmol／l이었고, 남성의 타액내 농도는 274.2$\pm$22.1 pmol／l이었다. 이상의 결과로 보아 본 연구에서 정립된 EIA 방법은 RIA를 대신하여 소규모의 실험실에서도 활용할 수 있을 것으로 사려된다.또한 상실기 이후 배아에서 합성되며, 발생시기에 따라 그 영향이 다르고 팽창과 부화에 관여하는 것으로 사료된다. 더욱이, 조선의 ${\ulcorner}$구성교육${\lrcorner}$이 조선총독부의 관리하에서 실행되었다는 것을, 당시의 사범학교를 중심으로 한 교육조직을 기술한 문헌에 의해 규명시켰다.nd of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of this study is to look into the origin of the letter design