• Korean journal of food and cookery science
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• v.17 no.1
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• pp.29-42
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• 2001

The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.195.1-195.1
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• 2016

Currently, as Plasma application is expanded to the industrial and medical industrial, low temperature plasma applications became important. Especially in medical and biology, many researchers have studied about generated radical species in atmospheric pressure low temperature plasma directly adapted to human body. Therefore, so measurement their plasma parameter is very important work and is widely studied all around world. One of the plasma parameters is electron density and it is closely relative to radical production through the plasma source. some kinds of method to measuring the electron density are Thomson scattering spectroscopy and Millimeter-wave transmission measurement. But most methods have very expensive cost and complex configuration to composed of experiment system. We selected Michelson interferometer system which is very cheap and simple to setting up, so we tried to measuring electron density by laser interferometer with laser beam chopping module for measurement of temporal phase difference in plasma jet. To measuring electron density at atmospheric pressure Ar plasma jet, we obtained the temporal phase shift signal of interferometer. Phase difference of interferometer can occur because of change by refractive index of electron density in plasma jet. The electron density was able to estimate with this phase difference values by using physical formula about refractive index change of external electromagnetic wave in plasma. Our guiding laser used Helium-Neon laser of the centered wavelength of 632 nm. We installed chopper module which can make a 4kHz pulse laser signal at the laser front side. In this experiment, we obtained more exact synchronized phase difference between with and without plasma jet than reported data at last year. Especially, we found the phase difference between time range of discharge current. Electron density is changed from Townsend discharge's electron bombardment, so we observed the phase difference phenomenon and calculated the temporal electron density by using phase shift. In our result, we suggest that the electron density have approximately range between 1014~ 1015 cm-3 in atmospheric pressure Ar plasma jet.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.4
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• pp.533-548
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• 1998

The purpose of this study was to investigate the influence of balancing interference on the mandibular movement and masticatory muscle activity. 5 subjects(male. average age of 24.3) without dysfuction in masticatory system were selected. The balancing interference was provided by construction of cast metal crown and onlay on the upper and lower first molars. Clinical examination, changes displacement and velocity, and muscle activity were recorded and analyzed by means of BioPak system(Bioresearch Inc., Milwaukee Wisconsin. USA). The results were as follows ; 1. In clinical examination, various symptoms were reported by all subjects after application of interference. Almost symptoms were subsided after elimination of interference. 2. In the border movements in frontal plane, lateral border movement toward non-interference side was changed according to the interference after application of interference. Immediately after removal of interference, border movements' pattern was recovered as same as before experiment. 3. During gum chewing on the non-interference side, horizontal movement was decreased immediately after application of interference(p<0.05). 1 week after application of interference, horizontal movement was more decreased in 3 subjects and showed a chopping type masticatory stroke. But in 2subjects, horizontal movement was increased to avoid interference. 4. In EMG of the mandibular rest position, no significant changes were showed in the experiment period(p>0.05). 5. During gum chewing on the interference side, the activity of opposite temporal muscle was increased immediately after application of interference(p<0.05). 1 week after application of interference. The activity of ipsilateral temporal muscle and left and right masseter muscles was increased (p<0.05). 1 week after elimination of interference, increased muscle activity was recovered about the same level as before experiment. 6. During gum chewing on the non-interference side, 1 week after application of interference, the activity of ipsilateral temporal muscle was increased (p<0.05). 1 week after elimination of interference. increased muscle activity was returned about the same level as before experiment.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.38 no.11
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• pp.781-790
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• 2001

The effects of silicon substrate thickness on the performance of thin film PZT IR detectors are theoretically and experimentally investigated. Theoretical analyses show that the pyroelectric current responsivity of a detector without a silicon substrate is about two orders higher than that of a detector with a 450${\mu}{\textrm}{m}$ thick silicon substrate. At a fixed chopping frequency of 100Hz, the pyroelectric current responsivity decreases exponentially with increasing silicon substrate thickness up to 50${\mu}{\textrm}{m}$, and above 50${\mu}{\textrm}{m}$ the decreasing rate become slow. The thinner the silicon substrate is, the less the thermal loss by conduction is , and thus the higher responsivity is resulted. To verify the theoretical analyses, micromachined PZT thin film IR detectors with different silicon substrate thicknesses are fabricated and characterized. The theoretical and experimental results show the similar tendencies for all silicon substrates with varying thickness.

• The Journal of Korean Academy of Prosthodontics
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• v.34 no.1
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• pp.15-30
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• 1996

저작은 치아, 악골, 저작근 뿐만 아니라 근 신경계, 고위 중추까지 복합적으로 관여되는 기능적 행위이다. 저작 형태는 다양한 모양을 가지나 두 가지 전형적인 군, 즉, 전방에서 관찰 시 그 양상이 수직적이며 절단 (chopping) 운동을 하는 군과 주로 측방으로 이루어지며 연마 (grinding)를 하는 군으로 나눌 수 있다. 본 연구의 목적은 저작 형태의 차이가 교합면 마모에 미치는 영향을 조사하는 것이다. 두개 하악 관절과 저작 습관에 이상이 없으며 교합면에 수복물이 없는 치과 대학생으로 하악 운동 궤적 기록기를 이용하여 상기의 전형적인 2가지 저작 형태를 보이는 각 15명씩을 피검자로 선택하였다. 각 피검자에 대한 임상 검사를 통해 ordinal scale로 교합면 마모의 등급을 조사하여, 평균 치아 마모도와 부위에 따른 치아 마모도를 비교 조사하였다. 각 피검자에 대한 인상 채득 후 모형을 제작하고 arbitrary scale로 교합면 마모의 등급을 조사하여, 평균 치아 마모도와 부위에 따른 치아 마모도를 비교 조사하고 저작측과 비저작측 마모를 비교 조사하였으며 수평 마모면과 수직 마모면을 비교 조사하였다. 1. 평균 치아 마모도는 ordinal scale로 측정하였을 때, 절단형과 연마형간에 유의할 만한 차이가 없었다.(p >0.05) 2. 부위에 따른 치아의 마모도는 ordinal scale로 측정하였을 때, 절단형과 연마형간에 유의할 만한 차이가 없었다.(p >0.05) 3. 평균 치아 마모도는 arbitrary scale로 측정하였을 때, 절단형에 비교하여 연마형에서 높은 마모도를 보였다.(p<0.05). 4. 절단형에 비교하여 연마형은 arbitrary scale로 측정하였을 때, 구치부에서는 높은 마모도를 보였으며 전치부에서는 유의할 만한 차이가 없었다(p<0.05) 5. 구치 평균 치아 마모도와 부위에 따른 치아의 마모도는 균형측에서 절단형과 연마형간에 유의할 만한 차이를 보이지 않았다(p>0.05). 6. 전치 평균 치아 마모도와 부위에 따른 치아의 마모도는 수평 마모면과 수직 마모면 비교시, 절단형과 연마형간에 유의할 만한 차이를 보이지 않았다.(p>0.05)

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.4
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• pp.475-482
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• 2010

Thirty-six Najdi ram lambs, weighing an average of 24 kg and circa 3 months old, were utilized in this trial to evaluate the effects of various alfalfa hay particle lengths in the diet on growth performance, digestion coefficients, nitrogen retention and carcass characteristics. Lambs were randomly allotted to three dietary treatments: 9.5 and 14 mm diets, where alfalfa hay was processed to 9.5 and 14 mm particle lengths, respectively, mixed with 3 parts of concentrate and pelleted as a total mixed ration (TMR), and long hay diet, where one part of loose alfalfa hay (17.8${\pm}$2.4 cm) was offered in combination with 3 parts of only-concentrate pellet. All dietary treatments were homogeneous in their ingredient composition. All lambs were slaughtered after a 14-week feeding trial. Although the results showed no significant effect of hay particle length on DMI, TDN and DCP, lambs fed the 9.5 mm pelleted diet had higher (p<0.05) final body weight, ADG, gain efficiency and nitrogen retention than lambs fed the 14 mm and long hay diets. Altering the particle length of alfalfa hay in diets did not affect the digestibility of DM or CP, whereas digestibilities of ADF and NDF were 3.7% and 5.4% higher (p<0.05), respectively, for the long hay diet versus the 9.5 mm pelleted diet. Hot carcass weight, percentage of separable lean from the $9-11^{th}$ rib joint, and percentages of protein and EE in the separable lean increased (p<0.05) as the particle length of alfalfa hay in the diet decreased. Under the conditions of this study, the reduction of particle length in the TMR played an important role in enhancing performance without altering DM consumption, and this may lead to more efficient productivity of lamb fattening compared with longer chopping lengths.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.48-51
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• 1971

The raw surf clam meat was pretreated with BHA, EDTA or $NaHSO_3$. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.

• Korean Journal of Applied Biomechanics
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• v.13 no.3
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• pp.151-162
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• 2003

The purpose of this study was to investigate the frequency of sports injury among Korean junior elite golf players. The survey was made through the questionnaire which consist of eight categories and 280 valid answers were used to perform frequency analysis. The results indicated that 197 out of 280 participants experienced golf injuries (30%: during a game, 70%: during a practice) and 70% of them also experienced injuries within a year. The frequency analysis for the site of injury has shown that back was the most vulnerable area for all players(33%), followed by the right wrist, left shoulder and elbow for male players. Among female players, left wrist was the second weak site of injury, followed by the right wrist, right thoracic spine, and left shoulder. A few of them also have shown abnormal symptoms of ruptured lumbar disk, scoliosis, and lordosis and these injuries might be caused by the lack of flexibility and the fatigue due to over-practice. High frequency of wrist injury also demonstrated that excessive chopping or punching shot and poor environmental course conditions may cause this injury to be common. Overall, lack of warm up time, lack of strength and flexibility, and excessive amount of practice were the major reasons of injury for the junior elite golfers in Korea. The study also proved that these young Korean golfers actually had more chances to be faced with the injury than average. Thus, it is necessary to develop systematic and scientific methods of training, and prevention, treatment of these injuries with medical professionals.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.2
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• pp.75-83
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• 1990

An experiment was conducted with three ruminally and intestinally cannulated non-lactating cows of Finnish Ayrshire breed, to assess the ruminal degradation characteristics of oat (Avena sativa), rye (Secale cereale) and rice (Oryza sativa) straw by the nylon bag technique, and the subsequent post-ruminal degradation of their rumen-undegraded residues by using the mobile bag technique, respectively. The straw samples were untreated or treated with aqueous $NH_3$ or with urea solution in cold or hot water. The untreated straw samples were milled or chopped, and the treated straw samples were chopped. The constant values a, b, and c were computed according to the exponential equation, where a = intercept of degradation curve at time 0, b = potentially degradable material, c = rate of degradation of band (a+b) = maximum potential degradability (asymptote). It was found that nitrogen contents of chemically treated straw were markedly increased by both $NH_3$ and urea treatments. Milling the samples attributed to a remarkable loss at 0 h incubation time as compared to chopping of the respective samples. However, chemical treatment markedly improved the b value and the subsequent (a+b) values for dry matter, organic matter, neutral-detergent fiber, and acid-detergent fiber of the samples. Furthermore, temperature of the water used in the urea solutions was considered essential, since urea in hot water rather than in cold water seemed to enhance the overall degradability. The disappearance of rumen-incubated straw residues from the mobile bags ranged from 4.5 to 9.6% for the parameters measured. On average, the OM disappearance from bags was clearly higher for the residues of urea treated straw compared to those of ammonia treated straw, but the disappearance of NDF tended, however, to be higher on the ammonia treatment.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.201-211
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• 1989

In this treatise, the kinds of main dishes and the frequency of them, and the materials, the variation of recipe, the measuring units, the cooking utensils, and the measuring terms, which used for making main foods were studied from the books published from 1670 to 1943 in Korea. 1. Main dishes were classified as Bap, Zook: Am-Zook, Mee-Um: Yue-Yi: Won-Mi, Guck-Soo: Naeng-Myun, Man-Doo: Duck-Guk: Soo-Jae-Bee. 2. There were 115 kinds of main dishes including 21 kinds of Bap and Yack-Bap, and 34 kinds of Zook and Am-Zook, 11 kinds of Mee-Um, Yue-Yi and Won-Mi, and 21 kinds of Man-Doo, Duck-Guk and Soo-Jae-Bee. 3. There were 41 kinds of measuring units used for making main dishes including 17 kinds of volume units, 3 kinds of weight units, 14 kinds of quantity units, 4 kinds of units for length, thickness, and 3 kinds of the others. 4. There were 62 kinds of cooking utensils among which Ssot (iron-pot) was the most widely used, but nowadays the most of them were rarely used due to automatization and mechanization of living tools. 5. All cooking terms were 148 kinds including 52 kinds of terms for the preparing process, 24 kinds of terms for the mixing process, 30 kinds of terms for the making-shape process, 18 kinds of terms for the heating process, 16 kinds of terms for the chopping process, and 8 kinds of terms for the setting process.