• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.4
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• pp.104-112
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• 2012

This study involves investigating the correlation between variation of internal structure and heating temperature of alkali-activated fire protection materials using fly ash. Dehydration and micro crack thermal expansion occur in cement hydrates of cementitious materials heated by fire. Internal structure difference due to both the dehydration of cement hydrates and pore solution causes and influences changes in the properties of materials. Also, this study is concerned with change in microstructure and dehydration of the alkali-activated fire protection materials at high temperatures. The testing methods of alkali-activated fire protection materials in high temperature properties are make use of TG-DSC and mercury intrusion porosimetry measurements. The study results show that the alkali-activated fire resistant finishing material composed of potassium hydroxide, sodium silicate and fly ash has the high temperature thermal stability. These thermal stability is caused by the ceramic binding capacity induced by alkali activation reaction.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.835-844
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• 2005

This study was carried out to investigate the dietary behaviors, nutritional status and hematological status of female ballet majors a university. The study was conducted from May 11 to June 20, 2004 by questionnaires, anthropometry and blood analysis and data analyzed by SPSS program. The results are summarized as follows: The body mass index (BMI) and body fat rate of the ballet majors were significantly lower than those of the controls. Eighty-six point four percent of the ballet majors and $58.3\%$ of the controls had weight control experiences. Intakes of the nutrients were lower than those of the Korean recommended dietary allowances (RDAs) , except vitamin C in the ballet majors. Intakes of calories, calcium and iron were lower than those of the RDAs in the controls. Serum triglyceride levels of the ballet majors were significantly lower than that of the controls. HDL-cholesterol concentration was higher in the ballet majors than in the controls. No differences were found in the serum total cholesterol level, hemoglobin level, and hematocrit value between the groups. Total iron binding capacity of the ballet majors was higher than that of the controls. Serum iron level was significantly lower in the ballet majors than in the controls. Nutrition knowledge scores and dietary attitude scores were lower in the ballet majors than in the controls. Self esteem and body-cathexis of the ballet majors were higher than that of the controls. These results indicate that the ballet majors should be given more nutritional education to improve their nutritional status and the dancing Performance. (Korean J Community Nutrition 10(6) : $835\∼844$, 2005)

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.199-205
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• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.347-352
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• 1992

Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at $60{\sim}65^{\circ}C$, $55{\sim}60^{\circ}C$ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were $66^{\circ}C$ and $64^{\circ}C$, respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.598-603
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• 2004

Physicochemical properties of crystalline-structured buckwheat starches cultivated and harvested in Taiwan, China, Korea, and USA were compared. X-ray diffraction pattern showed that all starches were type A as are most natural starches. Moisture contents of starches were 6.30-9.58%, and crude protein contents of Taiwanese and Chinese buckwheats were higher than those of Korean and American ones, whereas Korean and Chinese buckwheats had higher fat contents. Blue-value of Chinese buckwheat was highest at 0.39 and that of Korean buckwheat was lowest at 0.32. Amylose content of American buckwheat was highest at 27.6 and that of Korean buckwheat was lowest. Highest water-binding capacity was shown in Taiwanese buckwheat and lowest in American one. Higher amylase contents in Chinese and American buckwheats reduced expansion and solubility. Highest values of viscosity measured by RVA, breakdown indicating process stability, and setback closely connected to retrogradation of American buckwheat resulted in relatively hard gel.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.245-249
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• 1987

Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over $80^{\circ}C$ of gelatinization temperature were characteristic features of millet starches. The initiation of increase in light penetration was started slightly earlier in case of waxy millet starch. Maximum viscosities of $6{\sim}7%$ nonwaxy and waxy millet starch were 300-460 and 800-1080 B.U., respectively. The conspicuous break-down was noticed in waxy millet starch.

• Journal of Sericultural and Entomological Science
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• v.13 no.2
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• pp.141-143
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• 1971

By means of thin-layer electrophoresis in agarose gel, hemolymph protein of healthy silkworm larvae and of the nuclear polygedrosis virus infected larvae were studied. 1. In the 4th instar, 4 fractions moving toward anode were separated. Dye-binding Capacity of the fraction was increased according to the stage. 2. After 5th day in the 5th instar, 7 fractions moving toward anode were separated, and one fraction toward cathode was separated. 3. On the first day in the 5th instar, 5 fractions were separated, and on the 4th day of the same instar 5 fractions were separated. 4. As for the hemolymph protein fractions of the polyhedrosis virus infected larvae, on the 6th and 7th day, three fractions(D.E.F) were inclined to increase, whereas on the 8th day 4 fractions(A.B.D.E) were disappeared but F fraction was inclined to decrease.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.19-29
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• 2011

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

• Journal of Oral Medicine and Pain
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• v.21 no.1
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• pp.141-152
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• 1996

Oral Lichen Planus(OLP) is a idiopathic chronic inflammatory disease with more difficult to clear and higher recurrent rate than cutaneous lesions. But, there has been no estabilished theories about the proper treatment for OLP. The purpose of this study is to examine the clinical feature, relationship with systemic disease and dental treatment of OLP patients of Korea and to gain helpful information about clinical characteristics and treatment of OLP. The subjects chosen for the study were 54 patients who had visited Department of Oral Diagnosis & Oral Medicine at Yonsei University Dental Hospital Dental Hospital and diagnosed as OLP. Previous clinical records has been reviewed and questionnaires, oral examination, laboratory examination were done and recorded. The following results were obtained : 1. Of the 54 patients, 21 were men and 33 were women with an average age of 47.8 years. 2. The most common intraoral site was bilateral buccal mucosa, followed by unilateral buccal mucosa, gingiva, vesibule, lip mucosa, glossal mucosa, palatal mucosa and mouth floor. 3. The mixed, erosive and reticular form of OLP was most frequent(83.3%) clinical form. 4. OLP patients with liver disease were 5, and drug medication patients were 7. But, we could not find its evidence of association with OLP. 5. Associated events on onset of symptom were stress, denture wearing, dental treatemtn, and common cold. 6. Associated symptoms were dry mouth, tingling, sore throat, and altered taste perception. 30.8% of patients had no specific associated symptoms. 7. Aggravating factors of symptom were peppery food, hot food, fatigue, toothpaste, salty food, sour food, tension, and conversation. Reducing factors were cold food, sleeping. 69.2% of patients had no specific reducing factors. 8. There were no significant differences between normal papulation and OLP patients in CBC, SGOT< SGPT, Serum iron, Total iron binding capacity. 66.7% of subjects were positive response to fungus study for Candida Albicans. The incidence of stress and dental treatment on onset of symptom appeared high in OLP patients. Especially, high incidence of positive response to fungus study for Candida albicans, prescription of anti-fungal agents and dental treatment considerations may be helpful to treatment of OLP.