• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.313-317
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• 2013

The feasibility of incorporating mugwort powder as a value-added food ingredient in food products was investigated using yanggaeng as a model system. Mugwort powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% (w/w) levels by adding mugwort amounts based on the total weight of bean sediment. Lightness and yellowness significantly decreased but redness gradually increased. Hardness, gumminess, chewiness, and springiness increased with higher amounts of mugwort powder added in the formulation. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity were significantly influenced by the higher amounts of mugwort powder in the formulation. The highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer acceptance in all attributes. Yanggaeng containing 2% mugwort powder is recommended for overall acceptance, as well as the functional properties of mugwort powder, without sacrificing consumer acceptability.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.730-738
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• 2010

We developed predictive growth models for Staphylococcus aureus and Bacillus cereus on various food matrices consisting primarily of ready-to-eat (RTE) foods. A cocktail of three S. aureus strains, producing enterotoxins A, C, and D, or a B. cereus strain, were inoculated on sliced bread, cooked rice, boiled Chinese noodles, boiled bean sprouts, tofu, baked fish, smoked chicken, and baked hamburger patties at an initial concentration of 3 log CFU/g and stored at 8, 10, 13, 17, 24, and $30^{\circ}C$. Growth kinetic parameters were determined by the Gompertz equation. The square-root and Davey models were used to determine specific growth rate and lag time values, respectively, as a function of temperature. Model performance was evaluated based on bias and accuracy factors. S. aureus and B. cereus growth were most delayed on sliced bread. Overall, S. aureus growth was significantly (p<0.05) more rapid on animal protein foods than carbohydrate-based foods and vegetable protein foods. The fastest growth of S. aureus was observed on smoked chicken. B. cereus growth was not observed at 8 and $10^{\circ}C$. B. cereus growth was significantly (p<0.05) more rapid on vegetable protein foods than on carbohydrate-based foods. The secondary models developed in this study showed suitable performance for predicting the growth of S. aureus and B. cereus on various food matrices consisting of RTE foods.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.34 no.1
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• pp.1-10
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• 2008

Oral squamous cell carcinoma (OSCC) is the most frequent form of oral cancer and holds the eighth position in the cancer incidence ranking. OSCC patients are treated by classical therapeutic modalities consisting of surgery, radiotherapy, and/or chemotherapy. But OSCC still shows significant mortality rates. Thus, new therapeutic approaches have been investigated and the most promising one is naturally acquired agents with known anti-cancer effects. Genistein is a compound extracted from soy bean. Its anti-cancer effect on breast cancer is well established now and it is investigated whether it has similar effect on OSCC. It inhibited the growth and invasive-ness of OSCC cells in vitro, but these effects did not work in living animals in vivo. Catechin is a compound from green tea and its anti-cancer effect on OSCC is known better than other agents. Catechin showed its anti-cancer effect in vitro via induction of apoptosis, cell cycle arrest, inhibition of growth, and down-regulation of invasion/metastasis. These effects were confirmed in vivo with mouse model. Cordycepin is one of major pharmacologically important components in Cordyceps Militaris and may exert its anti-cancer effect as an adenosine receptor agonist. In recent study, it inhibited the proliferation of OSCC cells via A3 adenosine receptor. But because there is very scarce evidence on this effect, more researches are needed on this theme.

• Progress in Superconductivity and Cryogenics
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• v.16 no.1
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• pp.9-13
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• 2014

Effects of neutron irradiation on the superconducting properties of the undoped $MgB_2$ and the carbon(C)-doped $MgB_2$ bulk superconductors, prepared by an in situ reaction process using Mg and B powder, were investigated. The prepared $MgB_2$ samples were neutron-irradiated at the neutron fluence of $10^{16}-10^{18}n/cm^2$ in a Hanaro nuclear reactor of KAERI involving both fast and thermal neutron. The magnetic moment-temperature (M-T) and magnetization-magnetic field (M-H) curves before/after irradiation were obtained using magnetic property measurement system (MPMS). The superconducting critical temperature ($T_c$) and transition width were estimated from the M-T curves and critical current density ($J_c$) was estimated from the M-H curves using a Bean's critical model. The $T_cs$ of the undoped $MgB_2$ and C-doped $MgB_2$ before irradiation were 36.9-37.0 K and 36.6-36.8 K, respectively. The $T_cs$ decreased to 33.2 K and 31.6 K, respectively after irradiation at neutron fluence of $7.16{\times}10^{17}n/cm^2$, and decreased to 22.6 K and 24.0 K, respectively, at $3.13{\times}10^{18}n/cm^2$. The $J_c$ cross-over was observed at the high magnetic field of 5.2 T for the undoped $MgB_2$ irradiated at $7.16{\times}10^{17}n/cm^2$. The $T_c$ and $J_c$ variation after the neutron irradiation at various neutron fluences were explained in terms of the defect formation in the superconducting matrix by neutron irradiation.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.575-580
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• 2014

Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), ${\kappa}$-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.

• Progress in Superconductivity and Cryogenics
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• v.24 no.3
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• pp.41-46
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• 2022

The superconducting properties of high temperature superconducting (HTS) GdBCO coated conductor (CC) tape (Ag/GdBCO/Buffer-layers/Stainless Steel) were investigated, specifically a series of samples prepared by vacuum heat treatment (200℃ to 600℃), using a Quantum Design PPMS-14. The critical current density J_c value was obtained by applying the modified Bean model to the irreversible magnetization ∆M_irr(H) data which was estimated from the magnetization M(H) loop. The reduction rates of lnJ_c and T_c values according to the increase of the vacuum annealing temperature T_an were d(lnJ_c)/dT_an = - 0.016 A/(cm²∙℃) and dT_c/dT_an = - 0.24, respectively. We examined the effect of recovery temperature T_re (475℃ to 700℃) and recovery duration time t (0.5 h to 24 h) on the restoration of previously completely lost superconductivity in samples that subsequently received heat treatment in an O₂ gas flow space. All samples were fully restored to superconductivity by heat treatment in an O₂ gas flow space. The recovery temperatures T_re (475℃ to 700℃) and recovery duration times t (0.5 h to 24 h) were both independent of the superconductivity recovery characteristics.

• Journal of Practical Engineering Education
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• v.14 no.2
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• pp.351-359
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• 2022

In this paper, this app is an online learning tool web application that helps learners learn efficiently. It discusses how learners can improve their learning efficiency in these three aspects: retrieval practice, systematization, metacognition. Through this web service, learners can proceed with learning with a flash card-based retrieval practice. In this case, a method of managing a flash card in a form similar to a directory-file system using a composite pattern is described. Learners can systematically organize their knowledge by converting flash cards into a mind map. The color of the mind map varies according to the learner's learning progress, and learners can easily recognize what they know and what they do not know through color. In this case, it is proposed to build a deep learning model to improve the accuracy of an algorithm for determining and predicting learning progress.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1281-1281
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• 2001

Near-infrared (NIR) spectra have bean measured for high-density (HDPE), linear low-density (LLDPE), and low-density (LDPE) polyethylene in pellet or thin films. The obtained spectra have been analyzed by conventional spectroscopic analysis methods and chemometrics. By using the second derivative, principal component analysis (PCA), and two-dimensional (2D) correlation analysis, we could separate many overlapped bands in the NIR. It was found that the intensities of some bands are sensitive to density and crystallinity of PE. This may be the first time that such bands in the NIR region have ever been discussed. Correlations of such marker bands among the NIR spectra have also been investigated. This sort of investigation is very important not only for further understanding of vibration spectra of various of PE but also for quality control of PE by vibrational spectroscopy. Figure 1 (a) and (b) shows a NIR reflectance spectrum of one of the LLDPE samples and that of PE, respectively. Figure 2 shows a PC weight loadings plot of factor 1 for a score plot of PCA for the 16 kinds of LLDPE and PE based upon their 51 NIR spectra in the 1100-1900 nm region. The PC loadings plot separates the bands due to the $CH_3$ groups and those arising form the $CH_2$ groups, allowing one to make band assignments. The 2D correlation analysis is also powerful in band enhancement, and the band assignments based upon PCA are in good agreement with those by the 2D correlation analysis.(Figure omitted). We have made a calibration model, which predicts the density of LLDPE by use of partial least square (PLS) regression. From the loadings plot of regression coefficients for the model , we suggest that the band at 1542, 1728, and 1764 nm very sensitive to the changes in density and crystalinity.

• Journal of Digital Convergence
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• v.12 no.5
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• pp.13-24
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• 2014

This study is the first model to apply the concept of media engagement to a political campaign by which the voters' mind toward the supporting political candidates, are read. Thus it provides the theoretical and practical implications to the political campaign, and eventually contributes to the development of democracy. For these objectives, the total of 729 people who have the right to vote were telephone surveyed using the peoplemeter, CATI program in the 18th Presidential Election (12 areas including Seoul) of Dec. 19th 2012, and Re and By-election of April 24th 2013. Research question is to examine how the 5 attributes of the media engagement (interest, immersion, relevance, satisfaction and participation), play a role as the moderating variables in cross-correlation, socio-economic status and media properties. The result shows that of the five properties of media engagement, the relevant factor is the important parameter of mediating variable to the causal relationship. The media usage (TV, SNS, print media), socio-economic status (gender, age, income, marriage and area), involvement and the Presidential Election, and Re and By-election are also effective in the five attributes of media engagement. These results suggest that the a study model can measure the campaign effectiveness. This study will contribute significantly to the development of politics, election, media, advertising, and public relations area as well as to promote interdisciplinary research.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.