• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Proceedings of the IEEK Conference
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• 2005.11a
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• pp.1291-1296
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• 2005

In this paper, we prevent a display quality drop for image of characteristics brightness ununiformity depend on LED use to LED vision. It is about that method also a control system development equipped with brightness compensation function of LED vision which is done easily for LED set up of LED vision. Generally, It is calculate driving current value is attended by each brightness to brightness characteristics mathematical function establish by "Y=aX+b", When is doing brightness value for "Y", driving current value for "X", brightness compensation value by using time for "b", characteristics value for "a" ground with characteristics curve of LED. So much, First It is create brightness data of each pixel take a photograph red, green and blue of LED vision. Second It is get average error about each pixel which get average brightness value of entire. Last, It is handle a complicated for about gradationally regulation to color and brightness of image send to LED vision. Also It raise the whole average brightness value of vision adjust for "b" value to solve brightness drop problem of LED using the long time.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.19-27
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• 2007

The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.11a
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• pp.441-444
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• 2011

Type A and Type B and are commercial HTPB models, which are very popular prepolymer for polyurethane binder family. So the study has been performed on the physical, chemical characteristic of HTPB and viscosity, mechanical property of PBX-A applying to HTPB. But We excluded the Type A from Appication test, because of law Hydroxyl value. And in the case of Type B, Type B-1, 2 has mechanical disadvatage to apply to HTPB in the process comparing with B-3. It seems to make no problem if we change equivalence ratio or curing condition within standards. But if we are to apply process condition like R-45HT(US-sample), it would be essential to apply HTPB with higher Hydroxyl Value and hydroxyl Functionality.

• Asia Marketing Journal
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• v.10 no.3
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• pp.127-146
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• 2008

The objective of the present case study is to analyze how effectively Samsung Petrochemical, which is a representative business-to-business corporation, has created customer value through total marketing strategy. Many business-to-business companies often underestimate or even denigrate the roles played by marketing within organizations and consider marketing investments as costs. However, the current case illustrates that total marketing strategy including brand marketing and others can be effectively employed to maximize customer value even in business-to-business sectors. The case summarizes that total marketing strategy of Samsung Petrochemical is comprised of two primary pillars: brand marketing and the SPC model as an implementation tool that consists of services, product, and customers. The present study is expected to provide valuable insights and implications for many other companies that are operating in the business-to-business sectors.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.323-328
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• 1993

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats ＆ oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• Journal of the Korean Geotechnical Society
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• v.23 no.2
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• pp.71-83
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• 2007

Liquefaction resistance depends strongly upon the degree of saturation, which is expressed in terms of the pore pressure coefficient, B. The B-value has been widely used to quantify the state of saturation of laboratory samples. However, it is practically impossible to determine in situ state of saturation by using the B-value. So, P-wave velocity can be alternatively used as a convenient index for evaluating the in situ state of saturation. In this paper, the Stokoe type torsional shear (TS) testing system was modified to saturate the specimen, with which it is also possible to measure P ($V_p$), S-wave velocity ($V_s$) and the excess pore water pressure buildup In order to examine the effect of B-value for nearly saturated sands. A series of the tests were carried out at 3 relative densities (40%, 50% and 75%) and various B-values using Toyoura sand. Based on the test results, the variations of $V_p\;and\;V_s$ with B-value were analyzed and compared with a existing theoretically derived formula. The normalized pore water pressure, $du/{\sigma}{_0}'$ and cyclic threshold shear strain, ${\gamma}^c_{th}$ with B-value were also analyzed. Additionally the test results related to pore water pressure were analyzed by $V_p$ to apply to the field seismic analysis.

• The Journal of the Korea Contents Association
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• v.9 no.12
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• pp.683-690
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• 2009

The purpose of this study is to evaluate the usefulness of high-b-values diffusion weighted magnetic resonance imaging for the preoperative detection of focal rectum cancers. 60patients with diffusion weighted imaging were evaluated for the presence of rectal cancers. Forty were male and twenty were female, and their ages ranged from 38 to 71 (mean, 56) years. Used equipment was 1.5Tesla MRI((GE, General Electric Medical System, Excite HD). Examination protocols were used the fast spin echo T2, T1 weighted imaging. All examination protocols were performed by the same location with diffusion weighted imaging for accuracy detection. The b-values used in DWI were 250, 500, 750, 1000. 1500, 2000$(s/mm^2)$. The rectum, bladder to tumor contrast-to-noise ratio (CNR) of MR images were quantitativlely analyzed using GE software Functool tool, four experienced radiologists and three radiotechnologists qualitatively evaluated image quality in terms of image artifacts, lesion conspicuity and rectal wall. These data were analysed by using ANOVA and Freedman test with each b-value(p<0.05). Contrast to noise ratio of rectum, bladder and tumor in b-value 1000 were 27.21, 24.44, respectively(p<0.05) and aADC value was $0.73\times10^{-3}$. As a qualitative analysis, the conspicuity and discrimination from the rectal wall of lesions were high results as $4.0\pm0.14$, $4.4\pm0.16$ on b-value 1000(p<0.05), image artifacts were high results as $4.8\pm0.25$ on b-value 2000(p<0.05). In conclusion, DWI was provided useful information with depicting the pre-operative detection of rectal cancers, High-b-value 1000 image was the most excellent DWI value.