• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.8
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• pp.129-135
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• 2016

This study is about ionic water generator filter Recently, a lot of people feel deep interest in health and drinking water. Evaluation of the stability of oxidation-reduced potential (ORP) using the filter of the alkaline water. This study utilizes the three filter of activated carbon, UF, carbon block in alkaline reduced water equipment. Passing the water to the filter is evaluated that the OPR values are stability in accordance with the change of the volume in the bucket. Alkaline reduced water equipment is a system that has the function of making the water reduction. This system is the values of the human body beneficial minerals and ORP are made in the functional water has a very low value than general water. Which has passed through the filter the water in the water negative ions and positive ions through the electrolytic. After electrolysis, the cathode side by water, including $Ca^+$, $K^+$, $Mg^+$, $Na^+$ water gets Alkaline Reduced Water containing the minerals beneficial to the human body. A positive electrode side is made of the organic materials that have an anion such as chlorine (Cl), phosphorus (P), sulfur(S). This experiment uses the Alkaline Reduced Water to adjust the magnitude of the voltage of the electrolysis in the Alkaline Reduced Water. That is 1st step(pH8) 2nd step (pH8.5) 3th step (pH9), 4th step (pH9.5) in the Alkaline Reduced Water and -1st step (pH6.0), -2nd step (pH5.0) used as the acidic oxidation water. When the water passes through the three filter in this system was evaluated whether the ORP values are changed and stabilized. When about 100 liters of water passing through the filter was confirmed that the ORP values are stability and evaluation.

• Journal of the Korean Society of Radiology
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• v.11 no.3
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• pp.109-115
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• 2017

The purpose of this study was to evaluate the clinical efficacy of 128 MDCT (multi-detector computed tomography) for reducing the CareDose 4D dose and comparing the image quality with the fixed tube current technique. For this purpose, we conducted the phantom and clinical studies to evaluate the exposure dose and image of the subject before and after applying the CareDose 4D system in abdominal examination using 128 MDCT. In the phantom study, ROI (Region of interest) was located at the center, 3, 6, 9, 12 o'clock, into two groups: group A without CareDose 4D and Group B applied were measured. In the clinical study, ROI was located at the liver 8 segments, divided into two groups too. The measured items were CT number, noise, and dose length product (DLP) dose. The result of CTDIvol (CT Dose Index volume) measurements in phantom and clinical studies were lower than those before CareDose 4D application, and dose and effective dose were also measured lower (p<.05). There was no difference in CT number before and after application (p>.05). In conclusion, using CareDose 4D, we can obtain optimal image information without deteriorating image quality while reducing patient dose.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.164-172
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter's color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1 %.

• Journal of Environmental Impact Assessment
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• v.20 no.4
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• pp.455-464
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• 2011

The purpose of this study is to clarify correlations between soil environments and the growth of trees in forests and thereon analyze effects of seasonal changes in such environments on such growth. To determine seasonal factors of soil affecting the Tree Vitality of Pinus thunbergii, first of all, the study designated the Tree Vitality as a dependent variable and soil hardness, moisture, pH, K, Na, Mg and Ca as independent variables. Then the study performed Pearson's coefficient analysis. To clarify what soil factors influence the seasonal growth of Pinus thunbergii multiple regression analysis is carried out, and findings are as follow; the growth of Pinus thunbergii was basically influenced by pH, followed by soil hardness in spring, K, followed by moisture in summer, and by soil hardness in winter. However, no soil factors affected the vitality at the significance level of 5% for t.

• Journal of The Korean Society of Grassland and Forage Science
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• v.9 no.3
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• pp.163-167
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• 1989

Near infrared reflectance spectroscopy (NIRS) analysis of commercial farm alfalfa hay for crude prowin (CP), neutral detergent fiber(NDF), and acid detergent fiber(ADF) was compared with wet chemistry results. There were no differences between NIRS and wet chemistry results in CP and ADF content, but there were differences (P <.05) between NIRS and wet chemistry results for sample No.2, 4, 5 in NDF content.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.351-356
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• 2006

본 연구는 미국에서 우리나라 전통과자인 한과의 판매 가능성과 수용여부를 파악하기 위해서 미국인 대학생을 대상으로 설문조사와 관능검사를 실시한 결과이다. 설문 시에는 적절한 양과 가격, 섭취경험, 구입의사 등에 대해서 조사하였고, 관능검사 시에는 다식, 산자, 약과, 엿강정에 대해서 색깔-모양- 냄새와 greasiness, sweetness, firmness, adhesiveness, crispiness, dryness, overall acceptance에 대해서 평가하였다. 관능검사 결과 약과는 greasiness 가 유의적으로 높았고(p<0.01), 산자와 엿강정은 crispiness 가 유의적으로 높게 조사되었다(p<0.01) 전체적인 수용도는 다식이 유의적으로 낮게 조사되었다(p<0.01). 조사대상자는 한과를 스낵(42.9%)으로 이용하겠다고 가장 많이 응답했다. 그러나 구입의사에 대한 항목에서는 시식 후 90.5% 가 구입의사가 없다고 응답했으므로 한과의 세계화를 위해서는 각 나라의 식문화를 고려하여 각 나라 사람들에게 친숙한 향과 맛을 첨가하여 제품을 생산할 필요가 있다고 사료된다.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.

• YAKHAK HOEJI
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• v.38 no.2
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• pp.140-148
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• 1994

${\beta}-Lactamase$ stability, chemotherapeutic activity, and pharmacokinetics of 7-[(Z)-2-(2-aminothiazole-4-yl)-2-methoxyiminoacetamido]-3-[4-(2-pyridyl)piperazinyl]thiocarbonylthiomethyl-3-cephem-4-carboxylic acid(CEN1), 7-[(Z)-2-(2-aminothiazole-4-yl)-2-methoxyiminoacetamido]-3-[4-(2-pyrimidyl)piperazinyl]thiocarbonylthiomethyl-3-cephem-4-carboxylic acid(CEN2), pivaloyloxymethyl-7-[(Z)-2-(2-aminothizaole-4-yl)-2-methoxyiminoacetamido]-3-[4-(2-pyridyl)piperazinyl]thiocarbonyl-thiomethyl-3-cephem-4-carboxylate(CEN1P), and pivaloyloxymethyl-7-{(Z)--2-(2-aminothizaole-4-yl)-2-methoxyiminoacetamido]-3-[4-(2-pyridyl)piperazinyl]thiocarbonyl-thiomethyl-3-cephem-4-carboxylate(CEN2P) were examined. CEN1, CEN2, CEN1P, and CEN2P were very stable to the ${\beta}-lactamase$ obtained from three strains(Enterobacter cloacae P99, Escherichia coli TEM, and Citrobacter freundii). Chemotherapeutic activities$(ED_{50})$ of CEN2 and CEN2P against experimental systemic infections due to Streptococcus pyogenes 77A and Escherichia coli 078 were superior to those of CEN1 and CEN1P, respectively. The $ED_{50}$ values of CEN1, CEN2 were 5.82 mg/kg, 0.89 mg/kg(s.c., S. pyogenes 77A) while those of CEN1P, CEN2P were 14.56mg/kg, 6.40mg/kg(p.o., S. pyogenes 77A), respectively. The pharmacokinetics of CEN1, CEN2, CEN1P, and CEN2P were investigated in mice and rats. In mice, peak blood levels of $1.25\;{\mu}g/ml$ were recorded within 20 min after oral administration of a single dose equivalent to 40 mg/kg CEN1P. Cmax of CEN1P was much higher than that of CEN1 in mice and rats. Oral absorption of CEN2P was much higher than that of CEN2.

• Journal of Adhesion and Interface
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• v.19 no.1
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• pp.1-4
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• 2018

Water In this study, CR/silica nanocomposites were produced by dispersing nanosilica on chloroprene rubber (CR) to apply toluene-free primers for mobile devices. The properties of the modified chloroprene rubber using nanosilica was evaluated through FT-IR, SEM, EDS, Contact angle. The SEM images indicated that P-4 (4 phr) was the most homogenously dispersed. Pencil hardness measurements and Contact angle indicated that the hardness of the CR/silica nanocomposite and the hydrophobicity increased with increase in the silica content. The peel strength of P-4 (4phr) was the highest and the initial peel strength of P-4 sample (2.9 kgf/inch) was 50% higher than that of the P-0 sample.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.89-99
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• 2014

This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.