• Culinary science and hospitality research
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• v.18 no.3
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• pp.191-205
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• 2012

Due to a surplus of rice on the market, there has been a growing interest in developing better processed rice products, especially rice liquor or spirits which are popular and have a large market value. In this study, Takju was made with different varieties of rice and rice powder particle sizes, after which a taste survey was performed and measurements were taken on the characteristics of Takju including the temperature of the fermenting material, sugar content, alcohol content, acidity, amino acid types, colors, etc. The varieties of rice used in the study included Chucheong, Hiami and Anda. The temperature of the brew for each kind of Takju reached its highest point 48 hours after preparation. Differences among rice varieties were only apparent in the acidity and taste evaluations. The acidity was found to be highest with Anda, followed by Chuchoeng and Hiami. Chuchoeng had the highest taste evaluation scores. With regards to particle sizes, the alcohol content and acidity were found to be highest with coarse rice powder while ultra fine rice powder showed the highest fermenting temperature, sugar content, acidity, amino acid type, pH level, color and taste scores right after preparation. The results of this study suggest that among the kinds of Takju made from different rice varieties and particle sizes, the one made from Chucheong ultra fine rice powder is the most preferable over other variations.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Food Science and Preservation
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• v.19 no.6
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• pp.925-932
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• 2012

This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.735-743
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• 2011

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

• Journal of KIISE:Software and Applications
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• v.26 no.1
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• pp.157-157
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• 1999

Researches on the gesture recognition have become a very interesting topic in the computer vision area, Gesture recognition from visual images has a number of potential applicationssuch as HCI (Human Computer Interaction), VR(Virtual Reality), machine vision. To overcome thetechnical barriers in visual processing, conventional approaches have employed cumbersome devicessuch as datagloves or color marked gloves. In this research, we capture gesture images without usingexternal devices and generate a gesture trajectery composed of point-tokens. The trajectory Is spottedusing phase-based velocity constraints and recognized using the discrete left-right HMM. Inputvectors to the HMM are obtained by using the LBG clustering algorithm on a polar-coordinate spacewhere point-tokens on the Cartesian space .are converted. A gesture vocabulary is composed oftwenty-two dynamic hand gestures for editing drawing elements. In our experiment, one hundred dataper gesture are collected from twenty persons, Fifty data are used for training and another fifty datafor recognition experiment. The recognition result shows about 95% recognition rate and also thepossibility that these results can be applied to several potential systems operated by gestures. Thedeveloped system is running in real time for editing basic graphic primitives in the hardwareenvironments of a Pentium-pro (200 MHz), a Matrox Meteor graphic board and a CCD camera, anda Window95 and Visual C++ software environment.

• The Journal of Industrial Distribution & Business
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• v.5 no.2
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• pp.13-20
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• 2014

Purpose - The purpose of this study is to empirically investigate the impact of capital structure on firm performance. Research design, data, and methodology - This study examined the impact of capital structure on the performance of cement companies listed on the Karachi Stock Exchange during the period 2009-2013. The authors hypothesize that there is a negative relationship between capital structure and firm performance. To examine the association, the authors run a Pearson correlation and multiple regression analysis. Results - Results reveal a strong negative relationship between debt to asset and firm performance variables (GPM, NPM, ROA, and ROE). Further, there is a positive relationship between debt to equity and firm performance variables (GPM and NPM), anda negative relationship between debt to equity and firm performance variables (ROA and ROE). Moreover, capital structure variables significantly impact firm performance. Conclusions - This study concluded that financial analysts and managers should emphasize on the optimal level of capital structure and efficient utilization and allocation of resources to achieve the targeted level of productive efficiency in business.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.21 no.5
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• pp.1325-1331
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• 1996

In this paper, a new current-memory circuit is proposed that reduces the clock feedthrough(CFT) error voltage causing total harmonic distortion(THD) increment in switched-current(SI) systems. Using PMOS transistor in CMOS complementary, the proposed one reduces output distortion current due to the CFT errorvoltage. A proposed current-memory is designed using a 1.2.mu.m CMOS process anda 1MHz sinusoidal signal having a 68.mu.A amplitude current is applied as input (sampling frequency:20MHz). It hasbeen shown from the simulation that the output distortion current effected by the CFT error voltage is reduced by approximately 10 times the error voltage of conventional one, THD is -57dB in case ofappling 1kHz frequency input signalwith 0.5 peak signal-to-bias current ratio.

• Journal of architectural history
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• v.21 no.6
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• pp.77-90
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• 2012

The typical form of Indian Stupa, which is going to understood the gradual development and various forms at the Kushan-era Stupa. Buddhist art and architecture of the Kushan-era was influenced Gandharan Hellenistic culture of the foreign. And indigenous Indian cultures of mature was visually big change. The Kushan-era Stupa has been ten feature. First, a circular podium at typical form of the initial Stupa was constantly changed. Second, is the Stupa of the overlaps and increase podium. Third, the Stupa has been square podium. Forth, is down scale of Anda(Bokbal). Fifth, increases the Stupa and Railing smaller, and Change the position of the Torana(gateway). Sixth, changing the target of the faith, thereby a statue of Buddha has been added in the Stupa. Seventh, around the main Stupa and podium are made in a tabernacle. Eighth, the developed spokes structure was added to on the podium inside. Ninth, crosswise plan appears unlike general Stupa. This type has relevance with Tower Stupa. Tenth, the Votive Stupa was added to the temples and Apse type chaitya has been developed.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2004.04a
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• pp.67-70
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• 2004

An investigation was performed to study the impact damage of the laminated composite plates caused by a low- velocity foreign object with multi-scale modeling based on the concepts of Direct Numerical Simulation (DNS)[4]. In the micro-scale part, we discretize the composite plates through separate modeling of fiber and matrix for the local microscopic analysis. A micro-scalemodel was developed for predicting the initiation of the damage and the extent of the final damage as a function of material properties, laminate configuration and the impactor's mass, etc. Anda macro-scale model was developed for description of global dynamic behavior. The connection betweenmicroscopic and macroscopic is implemented by the tied interface constraints of LS-DYNA contact card. A transient dynamic finite element analysis was adopted for calculating the contact force history and the stresses and strains inside the composites during impact resulting from a point-nose impactor. The low-velocity impact events such as contact force, deformation, etc. are simulated in the macroscopic sense and the impact damages, fiber-breakage, matrix cracking and delamination etc. are examined in the microscopic sense.

• 보존과학연구
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• s.23
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• pp.163-177
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• 2002

North monk-stupa and East monk-stupa , which are placed in Yeongoksa, are delicately sculptured and historically valued so they have been determined as National Treasures. It is assumed that North monk-stupa was made in early Goryeo Dynasty period. Parts of it were damaged by grave robbery in 2001. So restoration was begun in 2001. While restoring it, wrong arrangement on top of the monkstupa was rearranged. Top of East monk-stupa was also arranged in a wrong way so it was restored to its original form. Because each part of top of the monk-stupa was adhered with epoxy resin, it was separated by using thin saw. After being arranged in right order, the middle of monk-stupa was fixed by setting up stainless steel shaft. Anda of North monk-stupa, concerned about being damaged by crack, was adhered with epoxy resin.