• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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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.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.71-75
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• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Journal of the Semiconductor & Display Technology
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• v.12 no.2
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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.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.11a
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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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.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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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.

• Journal of Environmental Health Sciences
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• v.12 no.1
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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 ).

• Journal of the Korean Applied Science and Technology
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• v.28 no.1
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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.

• Journal of the Korean Home Economics Association
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• v.12 no.1
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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.