• 동아시아식생활학회지
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• 제21권6호
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• pp.830-837
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• 2011

This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

• Journal of Oral Medicine and Pain
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• 제8권1호
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• pp.121-126
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• 1983

This study is conducted with a view to make correct sexual differentiation by the utilization of discriminant functions. For that purpose were randomly sampled out 148 young adults testes, comprising 67 males and 81 females, ranging from 15 through 18 years fo age. Based on the values made available from the measurement of 6 items corresponding to the maxillary cast models, a statistical analysis was made to abstract feasible discriminant functions. The results findings are as follows: 1. The mean value by sex indicates, in all items, higher one in male group than in female group. 2. Through the measurement were defined as singnificant items in sexual differentiation the bucco-lingual dimensions of canine, 1st-molar, 2nd molar, and 1st bimolat width. 3. Derived from the value from measurement items were discriminant functions with the intention of applying them to sexual differentiation, as follows: 1) Y=-25.4112+0.7513BL3+0.3298BL4-0.2854BL5+0.7350BL6-0.3482BL7+0.2893AW (as tested by Method I) 2)Y=-25.0628+0.7737BL3+0.7468BL6-0.3885BL5+0.2951AW(as tested by Method II) BL3 : Bucco-lingual dimension of upper canine BL4 : Bucco-lingual dimension of upper first prmolar BL5 : Bucco-lingual dimension of upper second premolar BL5 : Bucco-lingual dimension of upper first molar BL6 : Bucco-lingual dimension of upper second molar AW : Upper first bimolar width 4. Sexual defferentiation in terms of descriminant functions represented a probility of 74.6%.

• 동아시아식생활학회지
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• 제22권3호
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• pp.378-385
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• 2012

This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

• 한국조리학회지
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• 제15권3호
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• pp.262-270
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• 2009

본 연구는 밀 배아를 0, 3, 5, 7% 첨가하여 상화병을 제조함으로써 현대인의 기호에 맞는 전통식품으로의 가능성을 제시한 것으로써 Aw, color value, SEM, 관능적 특성을 측정하였다. 수분활성도는 밀 배아 첨가량이 많아질수록 감소하여 미생물 억제 효과와는 무관하였으며, 색도는 첨가량에 상관없이 저장기간이 길어짐에 따라 명도와 황색도는 감소하는 경향을 보였으며, 적색도는 증가하는 모습을 보였다. 상화병의 관능적 특성에서 crust color, crumb color, wheat germ flavor에서 7% 첨가구가 가장 강도가 높은 것으로 평가되었고, 상화병의 기호도 평가에서는 Odor와 taste, overall acceptability 에서 밀 배아 5% 첨가구가 가장 좋은 기호도를 보여 주어 산업화의 가능성을 제시하였다.

• Journal of applied mathematics & informatics
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• 제20권1_2호
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• pp.35-59
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• 2006

In this paper, we generalized the results of [23, 26], and get the results of the condition number of the W-weighted Drazin-inverse solution of linear system W AW\chi=b, where A is an $m{\times}n$ rank-deficient matrix and the index of A W is $k_1$, the index of W A is $k_2$, b is a real vector of size n in the range of $(WA)^{k_2}$, $\chi$ is a real vector of size m in the range of $(AW)^{k_1}$. Let $\alpha$ and $\beta$ be two positive real numbers, when we consider the weighted Frobenius norm $\|[{\alpha}W\;AW,\;{\beta}b]\|$(equation omitted) on the data we get the formula of condition number of the W-weighted Drazin-inverse solution of linear system. For the normwise condition number, the sensitivity of the relative condition number itself is studied, and the componentwise perturbation is also investigated.

• 한국수산과학회지
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• 제21권3호
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• pp.169-176
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• 1988

In order to obtain the objective indices which can assess the quality and the shelf-life of dried squid, nonenzymatic browning, carbonyl value, trimethyl amine (TMA) and trimethyl amine oxide (TMAO) decrease and panel test were determined in dried squid at various water activity levels. When the data of nonenzymatic browning fit a zero order equation, $r^2$ value were more than 0.92 except aw 0.52 for 0.8241. Through variance analysis for the data of browning extent and TMAO decrease, the confidence limits of regression equation were $99\%$ and their limit values of shelf-life were shown 0.45390 O. D./g. solid and 190.322 g/g respectively. In case of TMAO, $r^2$ value was calculated more than 0.95. Linear regression equation for the correlation between browning data and average panel score was Y=0.6138-0.053X and its $r^2$ value was 0.9285. Also in TMAO decrease, the equation was InY=2.0314+0.08269x and $r^2$ value was 0.7854. The shelf-life, evaluated by nonenzymatic browning, TMAO decrease and panel test, was 110-170 days at aw 0.45-0.76 except aw 0.15.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2004년도 춘계학술대회논문집
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• pp.308-311
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• 2004

It is reported that there is a limit in increasing heavy-weight impact noise isolation performance of the load bearing wall system apartments to meet the regulation of the Ministry of Construction and Transportation (MOCT). To increase the heavy-weight impact noise isolation performance, improvement in structural systems such as increasing concrete slab thickness and application of rahmen structure were proposed. In this study floor impact sound levels from toil apartments with two rahmen structure multi-story residential buildings were measured before the construction of the buildings finished. Measurements were made at living room and two bedrooms at each apartment when the finishing processes were finished. The average value of light-weight impact sound level from ten apartments was 56dB (L'$\sub$n,Aw/). The heavy-weight impact sound level was 44dB (L'$\sub$i.Fmax.Aw/) and the impact sound level of the impact ball was 41dB(L'$\sub$i.Fmax.Aw/), As a result floor impact noises at the rahmen structure system were lower than the regulation level.

• 한국환경보건학회지
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• 제32권2호
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• pp.149-163
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• 2006

The purpose of this paper is to investigate the characteristics of human constitution adapting to environment. Human constitution adapting to climate zone is basically classified into four types: The $Af^{\ominus}$ constitution adapting to warm-humid climate, the $Aw^{\ominus}$ constitution adapting to warm-arid climate, the $Dw^{\oplus}$ constitution adapting to cold-arid climate and the $Df^{\oplus}$ constitution adapting to cold-humid climate. The ${\ominus}constitution$ can be changed into a ${\oplus}constitution$ by adapting to cold climate or by heredity combination with the ${\oplus}constitution$. The ${\oplus}constitution$ can be changed into a ${\ominus}constitution$ by adapting to warm climate or by heredity combination with the ${\ominus}constitution$. The four constitution types consequently can be classified into eight types: The $Af^{\ominus}$ constitution, the $Af^{\oplus}$ constitution, the $Aw^{\ominus}$ constitution, the $Aw^{\oplus}$ constitution, the $Dw^{\oplus}$ constitution, the $Dw^{\ominus}$ constitution, the $Df^{\oplus}$ constitution and the $Df^{\ominus}$ constitution. This study investigated the characteristics of fingers of people with these constitutions and confirmed that the fingers of the ${\ominus}constitution$ man are longer, slender and cooler than the fingers of the ${\oplus}constitution$ man.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.180-186
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• 2007

In this study, we examined the effects of different water activities (Aw: 0.3, 0.5, and 0.8) on the lipid composition and oxidation of wheat flour after 28 days of storage in the dark at $60^{\circ}$C. The lipid content of the flour was 2.7%, and had decreased significantly (p<0.05) at the end of the storage period. Decrease in monoacylglycerol and increase in free fatty acids were observed, however, phosphatidic acid, phosphatidylglycerol, and phosphatidylinositiol were not detected after storage. Phosphatidylehtanolamine was more stable than phosphatidylcholine during the dark storage of flour. The flour lipids consisted of palmitic (18%), stearic (1%), oleic (14%), linoleic (63%), and linolenic (4%) acids, and the relative content of linolenic acid decreased after 28 days of storage. The conjugated dienoic acid content of the flour lipid had increased due to lipid oxidation during dark storage. Hydrolysis of neutral lipids and glycolipids, and lipid oxidation, were higher in the flour stored at Aw 0.8 than in the flour stored at Aw 0.3 or 0.5.

• 한국식품저장유통학회지
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• 제1권2호
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.