• 동아시아식생활학회지
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• 제11권2호
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• 한국식품영양학회지
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• 제10권1호
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• pp.60-64
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• 1997

백설기의 기준조리법 설정을 위해 백설기의 조리과정에서 품질특성에 영향을 미친다고 생각되는 제반요인을 찾아냈고 그 요인들 중에서 가장 유의 차가 크게 나타난 요인은 첨가하는 물의 양, 찌는 시간, 첨가하는 설탕의 양으로 나타났다. 그 중 첨가하는 물의 양과 찌는 시간과의 상호작용을 제Ⅰ보14)에서 검토하였다. 다음은 첨가하는 설탕의 양과 찌는 시간과의 상호작용이 백설기의 texture와 기호성에 어떤 영향을 미치는가를 기계적 측정과 관능검사에 의하여 검토하였는데 그 결과는 다음과 같다. 1. 백설기 제조시 첨가하는 설탕의 양과 찌는 시간을 달리한 시료들의 기계적인 측정치를 분산 분석한 결과 첨가하는 설탕의 양은 hardness, adhesiveness, gumminess에서 유의적인 차이(P<0.001)를 나타내었으나 찌는 시간, 설탕의 양과 찌는 시간과의 상호작용에서는 모든 항목에서 유의적인 차이를 나타내지 않았다. 2. 백설기 제조시 첨가하는 설탕의 양이 15, 20%인 시료와 5, 10%인 시료간에 찌는 시간에는 관계없이 유의적인 차이를 보여 첨가하는 설탕의 양이 많을수록 hardness, adhesiveness, gumminess가 큰 수치를 나타냈다. 3. 찌는 시간을 20분으로 통일하고 설탕의 양을 달리한 시료들의 관능검사결과 첨가하는 설탕의 양이 15, 20%인 시료가 adhesiveness, sweetness, chewiness, overall quality에서 유의적으로 높게 평가되었다. 4. 관능검사에서 유의적으로 높게 평가된 시료들의 기계적인 측정결과는 대체로 hardness, adhesiveness, gumminess가 큰 수치를 나타냈다. 본 결과와 제Ⅰ보14)에서의 결과를 요약하여 보면 12시간 침수한 멥쌀에 1%의 소금(NaCl)을 첨가하여 분쇄한 후 10%의 물을 첨가하여 물내리기를 한 후 김이 오른 후 물내린 쌀가루에 15% 이상의 설탕을 첨가하여 20분간 쪄서 만든 백설기가 가장 바람직하다는 것을 알 수 있었다. 이 실험 중 가장 중요한 조건은 첨가하는 물의 양이 10%이며 첨가하는 당이 설탕일 경우는 김이 오른 후 설탕을 섞어 바로 쪄야 하며 설탕의 양이 15% 이상이라는 것이다. 이 조건은 대체적으로 hardness, adhesiveness, gumminess가 큰 수치를 나타낸다.

• 한국식품조리과학회지
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• 제10권1호
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• pp.71-75
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• 1994

경단의 기준 조리법 설정을 위해 조리과정에서 품질특성에 영향을 미친다고 생각되는 주요 요인간의 상호작용으로 침수시간과 물의 온도, 침수시간과 물의양, 첨가하는 물의 앙과 물의 온도, 첨가하는 물의 앙과 소금의 양으로 나타났다. 그 중 침수시간과 첨가하는 물의 온도 및 물의 양과의 상호작용은 제 I보10)에서 검토하였고, 첨가하는 물의 양과 반죽횟수와의 상호작용은 제 II보11)에 첨가하는 물의 양과 물의 온도와의 상호작용은 제 III보12)에서 검토하였다. 다음은 첨가하는 물의 양과 첨가하는 소금의 양과의 상호작용이 경단의 기호성과 Texture에 어떤 영향을 미치는가를 관능검사와 기계적 측정에 의하여 검토하였는데 그 결과는 다음과 같다. 1. 경단 반죽시 첨가하는 물의 양과 소금의 양과의 상호작용에 대한 관능검사 결과에서는 첨가하는 물의 양이 25%이면 소금의 양이 1%, 1.5%에 관계없이 모든 항목에서 좋게 평가되었다. 2. 경단을 반죽할 때 첨가하는 물의 양과 소금의 양을 달리한 시료들의 기계적인 측정치를 분산 분석한 결과 물의 양에서는 Springiness, 소금의 양은 Cohesiveness Springiness를 제외한 모든 항목에서 유의차를 나타내었고 물의 양과 소금의 양과의 상호작용에서는 모든 항목에서 유의차를 나타내었다. 3. 관능검사결과 좋게 평가된 시료들은 대체로 Hard-ness, Adhesiveness, Gumminess, Chewiness가 작고 Springiness가 큰 치를 나타냈다. 본 결과와 제 I10), 제 II11), 제 III보12)에서의 결과를 요약하여 보면 12시간 침수한 찹쌀에 25%의 온수(8$0^{\circ}C$), 1~1.5%의 소금을 첨가시켜 50회 이상 반죽한 경단을 만드는 것이 가장 바람직한 것을 알 수 있다. 본 연구에서 보면 모든 조건에서 가장 중요한 조건은 첨가하는 물의 양이 25%라는 것이었다. 이 조건은 기계측정결과 대체로 Hardness, Adhesive-ness, Gumminess, Chewiness가 작고 Springiness와 Cohesiveness가 큰 수치를 나타냈다.

• 반도체디스플레이기술학회지
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• 제12권2호
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• pp.51-56
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• 2013

Even if transmissions through normal channel between ubiquitous devices and terminal readers are encrypted, any extra sources of information retrieved from encrypting module can be exploited to figure out the key parameters, so called side channel attack. Since side channel attacks are based on statistical methods, making side channel signal weak or complex is the proper solution to prevent the attack. Among many countermeasures, shielding the electromagnetic signal and adding noise to the EM signal were examined by applying different thicknesses of thin films of ferroelectric (BTO) and conductors (copper and gold). As a test vehicle, chip antenna was utilized to see the change in radiation characteristics: return loss and gain. As a result, the ferroelectric BTO showed no recognizable effect on both shielding and adding noise. Cu thin film showed increasing shielding effect with thickness. Nanometer Au exhibited possibility in adding noise by widening of bandwidth and red shifting of resonating frequencies.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2005년도 추계 학술논문 발표대회
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• pp.85-88
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• 2005

This study investigates influence on concrete adding beverage or detergent, by work man's mistakes during concrete placement in field. Overall, concrete adding beverage or detergent does not affect slump and air content, compared with control concrete. However concrete adding detergent resulted in significantly higher air content, due to inter facial activation ingredient. For the properties of setting time, concrete adding lactic acid beverage indicated the longest retarding properties, next was coffee and soft drink in order. Compressive strength of concrete, which retarded setting time. exhibited slightly improved value at 7 and 28 days respectively, while that of concrete adding detergent significantly decreased, due to higher air content.

• 한국식품영양과학회지
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• 제28권4호
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2006년도 추계 학술발표회 논문집
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• pp.781-784
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• 2006

This paper investigates the fundamental properties of light weight foamed concrete with the variances in unit weight of concrete and adding ratio of stability agent(SA). Test showed that concrete adding SA slightly decreased fluidity but secured stable flow appearances without segregation of concrete components. All specimens in a standard condition represented that a sinking depth was not observed, while, in the wet condition, a specimen adding SA decreased the sinking depth $2{\sim}4mm$ more than control concrete. Compressive strength values of control concrete showed $0.03{\sim}0.3MPa$ higher than the concrete adding SA. As for the tensile strength, the specimen adding SA also had lower value, while the ratios of comp. to tens. strength presented $0.43{\sim}0.62$, which is relatively higher than ordinary concrete.

• 한국환경보건학회지
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• 제12권1호
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• pp.47-54
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• 1986

The purpose of the study is to determine the effects of sodium alginate on the suppression of organ accumulation of heavy metals were tested by mice. The seventy mice were divided into the control group and the experimental groups. The mice of cadmium group were subdivided into three groups by dose of 10 ppm cadmium group, adding 1% sodium alginate to the diets contaminated with 10 ppm cadmium group and adding 10% sodium alginate to the diets contaminated with 10 ppm cadmium group. The mice of copper group were subdivided into three groups by dose of 10 ppm copper group, adding 1% sodium alginate to the diets contaminated with 10 ppm copper group, and adding 10% sodium alginate to the diets contaminated with 10 ppm copper group. After the series of feeding of twenty-one days, the mice were killed and examined. Organs and feces were removed and analyzed for cadmium and copper amounts. The results obtained were as follows 1. As for average body weight gains, those of control group mice were the highest than heavy metal group and those of adding 10% sodium alginate to the diets contaminated with 10 ppm copper group the lowest. 2. The amount of cadmium accumulated in liver and kidney was higher than blood. The amount of cadmium in organs was higher in cadmium group than adding sodium alginate to the diets contaminated with cadmium group. 3. The amount of copper in liver was the highest, and that of copper in blood was the lowest. 4. The excretion of heavy metals was promotioned by adding 10% sodium alginate to the diets contaminated with 10 ppm heavy metal. ( P < 0.05 ).

• 한국응용과학기술학회지
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• 제28권1호
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• pp.95-101
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• 2011

We estimated on the stability of W/O type emulsified fuel using by capacitance sensor, so it concluded the following conclusions. For the first 24 hours, prepared emulsified fuel reveals phase separation ratio of 5%, maintains stable status which verifies the stability of emulsified fuel. Adding more water increases the phase separation ratio rapidly, and adding more surfactant displays stable emulsification. Adding water causes larger size of water droplet diameter, and adding surfactant mixture causes smaller size of water droplet diameter. In conclusion, the size of W/O type emulsified fuel water droplet diameter is directly related to the volume of surfactant, and density of water droplet diameter changes thedistribution according to water contents.

• 대한가정학회지
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• 제12권1호
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• pp.472-479
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• 1974

In order to study the influence of sulphur-compound on the vitamin C contents of different vegetables-i.e. Korean green pepper, leaf, Bilum, leaf, Soybean sprouts, Mung bean sprouts, Cucumber-the garlic powder and minced garlic were used while the vegetables were cooked. The results garlic juice during scaling the vegetables the vitamin C contents of them were higher as much as 9.2~12.7% 2. When the scaled vegetables were seasoned the vitamin C contents were higher as much as 8.9~`17.5% by adding garlic powder and 7.3~14.9% by adding minced garlic. 3. Vitamin C loss of the cooked vegetables with room condition for 30 min, was higher as much as 15.2~34.5% compared to just cooking. 4. Vitamin C contents of vegetables after 30 min from cooking, compared to just cooking were higher of vegetables after 30 min from cooking, compared to just cooking were higher as much as shown below. 1) ~13.3% by adding garlic powder. 2) 4.0~9.3% by adding minced garlic.