• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.234-242
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• 1987

Rough rice samples of four rice varieties were collected from twenty five locations through the country just after 1986 rice growing season. Various characteristics related to rice grain quality were observed to clarify the degree of locational variation of physico-chemical properties, and cooking and eating quality of rice grains. Grain weight, grain shape, degree of translucency and chalkiness of rice grain, amylogram properties of rice flour, water uptake during cooking, and cooked rice appearance were different between varieties tested. High degree of locational variation were found in following characteristics, degree of translucency and chalkiness of rice grain, water uptake during cooking, cooked rice appearance and amylogram properties. Eating quality of cooked rice indicated by sensory score showed different tendency of locational variation between rice varie-ties tested, and locations produced rice grains showing better eating quality were not coinside with among varieties tested. Grain weight, degree of translucency and chalkiness of rice grain, and cooked rice appearance of rice samples showing better eating quality were quite different to rice grains showing poor eating quality. Rice having better eating quality of a japonica variety, Chucheong, showed higher value of peak and final viscosity, viscosity after cooling, consistency and set back on amylograph compared with those of poor eating quality rices, and break down value of better rice was lower than that of poor rice. However, a Tongil type variety, Taebaek, did not show any consistent difference between better and poor rices. Rice samples from six locations in Chucheong and four locations in Taebaek showed special properties on amylogram compared with other rices collected in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• The Journal of the Acoustical Society of Korea
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• v.32 no.4
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• pp.308-316
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• 2013

A set of experiments (Shallow Water 2006, SW06) was carried out in shallow water near the New Jersey shelf break in summer 2006. Significant fluctuations in direct and surface reflected arrivals were observed from the chirp data (1100~2900 Hz) measured on a vertical line array. This paper presents a geoacoustic inverssion technique for short-range acoustic data with fluctuating arrivals and inversion results of experimental data. In order to reduce effects of random sea surface on the inversion, the acoustic energy back-propagated from the array to the source through direct and bottom-reflected paths is defined as the objective function. A multi-step inversion scheme is applied to the data using VFSR (Very Fast Simulated Reannealing) optimization technique. The inversion results show a source depth oscillation period equal to the measured ocean surface wave period. The inverted bottom sound speed is 1645 m/s and is similar to that estimated by other work at the same site.

• Physical Therapy Korea
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• v.27 no.4
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• pp.264-271
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• 2020

Background: Because a forward-leaning posture can cause increased back muscle activity and pain. Therefore, an innovative method to reduce back muscle activity and pain is required. Objects: This study aimed to investigate the effects of a head support on muscle activity and pain in a forward-leaning posture. Methods: A total of 14 male and 16 female students (average age, 21.65 ± 2.37 years; height, 166.15 ± 7.90 cm; and weight, 60.65 ± 9.00 kg) were recruited for the experiment. Two of them were excluded due to musculoskeletal disorders. The muscle activity and pain in the forward-leaning posture were assessed while participants washed dishes for 7 minutes with and without a head support. The condition of using a head support was randomly performed with a 5-minutes break. To confirm a lumbar flexion angle of 30° during the experiment, myoVIDEO was used, and surface electromyography was used to measure muscle activity. Pain was assessed using a 10-point visual analog scale (VAS). The Wilcoxon signed-rank test was used to analyze the data, with p < 0.05 indicating statistical significance. Results: The cervical, thoracic, and lumbar erector spinae muscle activities significantly decreased with the use of the head support, but there was no significant change in the gluteus maximus. There was a significant decrease in the VAS score for the lumbar erector spinae (p < 0.05), but there was no significant change in the VAS score for the cervical region. Conclusion: The use of a head support in a forward-leaning posture reduced cervical, thoracic, and lumbar erector muscle activity and pain. Therefore, it could be recommended during working in a forward-leaning posture, such as during dishwashing, cooking, and working as a factory employee.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.10a
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• pp.570-573
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• 2022

This paper presents the identification of void diameters for a cast-resin transformer using an artificial neural network (ANN) model. A PD signal was measured by the Rogowski coil sensor which has the planar and thin structures fabricated on a printed circuit board (PCB), and the PD electrode system was fabricated to simulate a PD defect by a void. In addition, void samples with different diameters were fabricated by injecting air in a cylindrical aluminum frame using a syringe during the epoxy curing process. To identify the diameter of void defects, PD characteristics such as the discharge magnitude, pulse count, and phase angle were extracted and back propagation algorithm (BPA) was designed using virtual instrument (VI) based on the Labview program. From the experimental results, the BPA algorithm proposed in this paper has over 90% accurate rate to identify the diameter of void defects and is expected to use reference data of maintenance and replacement of insulation for cast-resin transformers in the on-site PD measurement.

• Journal of The Korean Society of Integrative Medicine
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• v.12 no.2
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• pp.177-186
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• 2024

Purpose : The purpose of this study was to use oral instruction and taping to induce abdominal draw-in in the previous study, but there is a lack of research on the comparison of effects. Therefore, in this study, we would like to study how the effect of oral instruction, taping, and no feedback can affect muscle activity when performing abdominal draw-in pier exercises. Methods : Before the experiment, group A trained piers and applied only draw-in piers, group B applied taping feedback, and group C were divided into three groups per week for six weeks, and three sets of contractions for five seconds per group were performed five times, and a minute break was provided between each exercise. As a measurement tool, a wireless surface electromyography (EMG) was used to measure surface electromyography (Telemyo-DTS, NORAXON, USA) that derives a synthetic unit of muscle using a surface electrode. For statistical processing of data, the analysis is performed using the SPSS/PC Version 25.0 statistical program for Windows, and the statistical significance level is a=.05 Results : First, the duration was somewhat shorter in order to more accurately compare the muscle activity of the core muscles. Therefore, future research needs to be research that can be exercises with precise biofeedback and taping applied over a longer period of time. Secondly, it is believed that there is no significant difference, since the subjects were studied in healthy young adult men and women, not patients. Thirdly, they could not control the daily life of the subjects. Through future research, it is necessary to analyze the correlation between muscle activity and abdominal muscle thickness by adding ultrasound in addition to muscle activity in various age groups. Conclusion : During draw-in bridge exercise according to feedback, the muscle activity of the back muscle increased, and there was no significant difference in the muscle activity of the back muscle according to each feedback. Therefore, both the feedback applied during the draw-in pier exercise and the control group are effective in changing the thickness of the abdominal muscles.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2002.05a
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• pp.256-259
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• 2002

Recently, most vehicles has the Automatic transmission system as their transmission system. The automatic transmission system operates with fixed shift patterns. In the opposite of manual operation, it is easy and convenient for driving. Though these merit, the system can not evaluate the driver's intension because of usage of firmed shift pattern. Especially, when the load has declination the AT system must operate for engine break effect. Namely, if the vehicle drives on the load of decrease, the acceleration of the vehicle goes to high then. At that time, the shift goes to down position the vehicle has some negative acceleration with the resistance of engine. To consider driver's intension in this case, we must consider both the driving intensity of driver and the status of load. In this paper, we developed flexible automatic transmission system by using the proposed moduled neural networks which can learn the status of the load and driver's intensity As a result, we compare the transmission system using firmed shift pattern and the proposed transmission system and show the good performance in the change of shift position.