• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1541-1552
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• 2004

The effect of eight varieties of whole crop rice silage (WCRS) harvested at four stages of maturity were investigated for in situ DM and N degradability, ME and MP yield and content in an 8${\times}$4 factorial experiment. The varieties were Akichikara, Fukuhibiki, Habataki, Hamasari, Hokuriku 168, Kusanami, Tamakei 96 and Yumetoiro. Hamasari and Kusanami were forage varieties while all others were grain varieties. Forages were harvested on 10, 22, 34 and 45 days after flowering, ensiled and kept in airtight condition. Between 45 and 49 days after ensiling, silages opened, chopped and milled green to pass through 4 mm screen. Samples were incubated in the rumen of two Holstein steers for 0, 3, 6, 9, 12, 24, 48, 72 and 96 h over eight 4 d periods. Bags at 0 h were washed in a washing machine. Variety affected DM (p<0.001: except 'a+b', p<0.01) and N (p<0.001) degradability characteristics of WCRS. Stages of maturity also affected DM (p<0.001: except 'a+b', p<0.05; 'c', p<0.08) and N (p<0.01: except 'c', p<0.05) degradability characteristics of WCRS. Interactions between variety and stages of maturity occurred in all DM (p<0.001) and N (p<0.001) degradability characteristics except (p>0.05) for DM 'b', DM 'c', DM 'a+b' nd N 'c'. Effective DM degradability was higher in grain varieties than forage varieties and degradability increased with maturity. N availability decreased only slightly with maturity. Variety was the key factor for N degradability characteristics of WCRS since variety accounted for most of the total variation for degradability characteristics. Both ME and MP content and yield were higher (p<0.001) in grain varieties, and they increased (p<0.001) with the maturity. The results clearly demonstrated that the grain type varieties contained higher ME and MP content than forage varieties, and increase in maturity increases both ME and MP content of WCRS.

• Korean journal of applied entomology
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• v.37 no.1
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• pp.81-89
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• 1998

In a survey on the pests of stored garlic, an unrecorded gall mite in Korea was found to damage on garlic surface making stripe feeding injuries. The mite was identified as Aceria tulipae (Keifer) 1938, based on the morphological characteristics. Light microscopic and SEM observations on garlics fed by A. tulipae revealed that there was no gall formation by feeding but there was only surface damage symptom. The damaged garlic surface showed symptom of losing gloss in the early stage and the feeding traces under dissecting microscope. Brown stripes appeared in the middle stage of damage and the whole scale turned to dark brown and shrank in the later stage. When the mite infested garlics were fumigated with 3 g/m3 aluminium phosphide for 72 hours in airtight plastic boxes (1 m x 1 m x 1 m), the mortalities of mite were over 90% for Namdo garlics.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.10
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• pp.973-978
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• 2010

The emission of volatile organic compounds (VOCs) from building materials is one of great concerns due to maintain airtight condition of a building to reduce energy consumption, and it causes the deterioration of indoor air quality. Therefore, the emission characterization of VOCs from building materials is necessary to improve indoor air quality. Emission characteristics of VOCs from a plywood flooring that is one of the most commonly used materials in an under-heating system, and from an adhesive that is generally used to stick a plywood flooring to a concrete floor were investigated using an emission chamber test in this study. It was found that the VOCs emission factor was dependent upon and proportional to indoor temperature, and the emission characteristics were closely related to the existing places and conditions of VOCs sources inside the building materials. Maximum emission factors of hexane and toluene from building materials were generally observed at the beginning, however, only that of toluene from a plywood flooring was shown after 6 hours from the beginning. It could be considered that the existing place and condition of toluene source inside a plywood flooring could influence on the VOCs emission. From this study, bake-out time more than 72 hours could be recommended before moving in to avoid the exposure to high concentration of VOCs emitted from an under-heating system.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.1
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• pp.464-469
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• 2019

A remote monitoring panel and control system was developed to control various valves and access control chambers, including gas shutoff valves used in CBR(Chemical, Biological and Radiological) facilities. The remote monitoring panel consisted of a main panel installed in the NBC (Nuclear, Biological and Chemical) control room and auxiliary panel installed in the clean room, and the size was divided into pure control and control including CCTV. This system can be monitored and controlled remotely according to the situation where an explosion door and gas barrier door can occur during war and during normal times. This system is divided into normal mode and war mode. In particular, it periodically senses the operation status of various valves, sensors, and filters in the CBR facilities to determine if each apparatus and equipment is in normal operation, and remotely alerts situation workers when repair or replacement is necessary. Damage due to the abnormal operation of each device in the situation can be prevented. This enables control of the blower, supply and exhaust damper, emergency generator, and coolant pump according to the state of shutoff valve and positive pressure valve in the occurrence of NBC, and prevents damage caused by abrupt inflow of conventional weapons and nuclear explosions.