• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Journal of the Korean Society of Safety
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• v.2 no.1
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• pp.59-71
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• 1987

A study has been made of the damping force phenomena of the shockabsorber for automobile. The main results obtained are as follows; 1) We can neglect friction loss between cylinder and piston, as it is very small compared to other damping force. 2) Damping force due to coil spring and disc valve shows comparatively stable at various piston speed and oil temperature. 3) Theoretical and experimental values are well agreed on relatively low piston speed. 4) Theoretical value on piston speed of 600mm/sec, 900mm/sec at oil temperature $20^{\circ}C$, $40^{\circ}C$, $60^{\circ}C$ and $80^{\circ}C$ is about 82% of experimental value. 5) Theretical value at oil temperature $-20^{\circ}C$, $0^{\circ}C$ is about 67% of experimental value.

• Bulletin of the Korean Mathematical Society
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• v.53 no.2
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• pp.487-494
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• 2016

Let p be an odd prime and c be a fixed integer with (c, p) = 1. For each integer a with $1{\leq}a{\leq}p-1$, it is clear that there exists one and only one b with $0{\leq}b{\leq}p-1$ such that $ab{\equiv}c$ mod p. Let N(c, p) denote the number of all solutions of the congruence equation $ab{\equiv}c$ mod p for $1{\leq}a$, $b{{\leq}}p-1$ in which a and $\bar{b}$ are of opposite parity, where $\bar{b}$ is defined by the congruence equation $b{\bar{b}}{\equiv}1$ mod p. The main purpose of this paper is using the mean value theorem of Dirichlet L-functions and the properties of Gauss sums to study the computational problem of one kind mean value function related to $E(c,p)=N(c,p)-{\frac{1}{2}}{\phi}(p)$, and give its an exact computational formula.

• Journal of Power System Engineering
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• v.11 no.4
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• pp.86-91
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• 2007

This study was investigated to know the effect of subzero treatment in austempered ductile cast iron. Retained austenite transformed to martensite by subzero treatment. With decreasing subzero treatment temperature, more volume fraction of retained austenite transformed to martensite and transformed to martensite above 30% by subzero treatment temperature at $-196^{\circ}C$. With decreasing subzero treatment temperature, the value of strength and hardness increased but the value of elongation and impact value decreased. In case of subzero treatment at $-196^{\circ}C$, hardness value increased about 18% and impact value decreased by above 20%. We could find that subzero treated specimens had a little of effect on the tensile properties but had very much effect on the hardness and value of the impact.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• Physical Therapy Korea
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• v.17 no.1
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• pp.1-8
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• 2010

The purpose of this study was to compare EMG activity for pectoralis major muscle during shoulder movement with various abduction angle and rotation position in supine position. Fifteen healthy subjects were recruited for this study. All subjects performed shoulder horizontal adduction holding a 2 kg dumbbell in shoulder abduction $40^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $160^{\circ}C$ with shoulder neutral, internal rotation (IR), and external rotation (ER). Surface EMG activity was recorded from pectoralis major clavicle part and pectoralis major sternum part for 5 seconds and EMG activity was normalized to the value of maximal voluntary isometric contraction (%MVIC). Dependent variables were examined with 3 (Neutral, IR, ER) ${\times}$ 5 ($40^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $160^{\circ}C$) analysis of variance with repeated measures. The EMG activity of pectoralis major muscle was significantly different between shoulder abduction angles and between shoulder rotation positions (p<.05). The highest value of EMG activity of pectoralis major clavicle part among shoulder abduction angles was in $70^{\circ}C$ and, $90^{\circ}C$ in that order. The highest value of EMG activity of pectoralis major sternum part among shoulder abduction angles was in $130^{\circ}C$ and, $90^{\circ}C$ in that order. According to the rotation degree, shoulder ER showed the highest value and IR showed the lowest value in both muscle parts. These results suggest that shoulder abduction $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$ will be effective during manual muscle testing (MMT) and strengthening exercise for pectoralis major muscle. It is also supposed that shoulder ER is the efficient posture for strengthening of pectoralis major muscle.

• 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 Society of Food Science and Nutrition
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• v.23 no.4
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• pp.654-659
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• 1994

To elucidate the relationship between physical and chemical properties of frying vegetable oils, soybean oil and cottonseed oil were heated in air temperatures from $160^{\circ}C\;to\;220^{\circ}C$ for 60 hours. Acid value, carbonyl value, iodine value, viscosity and content of polymer were remarkably changed as higher heating temperature and/or longer heating time. Correlation coefficient of viscosity to acid value was 0.9843 for soybean oil and 0.9819 for cottonseed oil. In case of viscosity and carbonyl value, viscosity also showed good relationship to carbonyl value as 0.9779 for soybean oil and 0.9797 for cottonseed oil. And correlation coefficient of viscosity to iodine value of soybean oil was 0.9852 and cottonseed oil was 0.9948.

• Journal of the Korean Ceramic Society
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• v.48 no.4
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• pp.312-315
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• 2011

The effect of slurry composition and wafer flatness on a material removal rate (MRR) and resulting surface roughness which are evaluation parameters to determine the CMP characteristics of the on-axis 6H-SiC substrate were systematically investigated. 2-inch SiC wafers were fabricated from the ingot grown by a conventional physical vapor transport (PVT) method were used for this study. The SiC substrate after the CMP process using slurry added oxidizers into slurry consisted of KOH-based colloidal silica and nano-size diamond particle exhibited the significant MRR value and a fine surface without any surface damages. SiC wafers with high bow value after the CMP process exhibited large variation in surface roughness value compared to wafer with low bow value. The CMPprocessed SiC wafer having a low bow value of 1im was observed to result in the Root-mean-square height (RMS) value of 2.747 A and the mean height (Ra) value of 2.147 A.