• Food Quality and Culture
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• v.3 no.1
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• pp.6-10
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• 2009

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.498-505
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• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.377-380
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• 2002

Acoustic Characteristics of Nitrile Butadiene Rubber with Carbon Black ContentAcoustic and mechanical properties of Nitrile Butadiene Rubbers (NBR) with the variation of the carbon black content were investigated. NBR where the acrylonitrile content is $33\%$ based on the mole percent has been prepared with fixed sulfur content for vulcanization. Acoustic measurement of the prepared rubbers were peformed in the frequency region of $300\;\~\;1000\;kHz$. Their mechanical properties such as density, hardness were also measured. Increase of the carbon black content in the rubber resulted in enhancement of the mechanical property and linear increase of the sound speed as function of the carbon black content. Interestingly, attenuation of the sound speed was only affected by the existence of the carbon black and not by the amount of carbon black in the experiment range of this article. In this study, it was found that the amount of carbon black content in the NBR was correlated with the acoustic properties and can be estimated nondestructively by the measurement of the specific acoustic property.

• Journal of the Korean Geotechnical Society
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• v.23 no.8
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• pp.129-135
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• 2007

In order to analyze the effect of fines content on sedimentation and self-weight consolidation characteristics of dredged soil, a series of self-weight consolidation tests with different fines content were conducted. From the experimental test results on dredged soils, it was found that the coefficient of sedimentation and consolidation is correlated with water content. And it is related to fines content as well. So, in this study, correlation between fines content and the coefficient of sedimentation and consolidation has been proposed. And it is expected that the coefficient of sedimentation and consolidation can be estimated by the percentage of fines content.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.162-173
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• 2017

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.200-215
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• 2002

There are some international standards and organization controling the quality characteristics of varieties and seeds such as UPOV, OECD, ISTA, AOSA. The National List system to check variety performance such as quality characteristics of plant varieties and seeds was established by each countries. The UPOV (International Union for the Protection of New varieties of Plant) regulates the requirement of plant variety protection that is distinctness (D), uniformity (U), stability (S) (here in after called DUS), Novelty and Denomination, and some quality characteristics are used to examine the requirement of plant variety protection by each crops. OECD (Organization for Economic Cooperation Development) seed scheme regulates the seed certification for seed trade between countries. ISTA (International Seed Testing Association) and AOSA(Association for Official Seed Analyst) regulates the seed analysis standard and methods. Most of the countries in Europe has the National List system, which check the value for cultivation and use(VCU), that is to say, variety performance such as yield, quality and stress to environment. All the seeds should be enlisted in the National List before sell the seed in their country. All the quality characteristics checked variety performance are for instance, amylose and amylopectin content in rice, molting quality, $\beta$-glucan, protein in barley, protein and sugar content in soybean, sugar and amylopectin content in corn etc. Conditions for the protection of new variety of plant are DUS. Quality characteristics may be the important characteristics and used to check DUS in crop by crop. It is very important to develop a new characteristics and establish standard method fur examine the VCU and DUS test for each crop.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.2
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• pp.1-13
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• 2023

YouTube has become a popular platform for vlogs. Among various forms of vlogs, office worker vlogs, in which a person engaged in a specific job shows his/her work environment and daily routine, are gaining popularity. Thus, focusing on office worker vlogs, the present research investigates the effects of office worker vlogs' characteristics (i.e., vlog content characteristics, vlogger characteristics) on the YouTube viewers' educational value of the vlog and their job engagement. Specifically, this research examines whether(1) vlog content characteristics (i.e., usefulness, accessibility, and vividness) and (2) vlogger characteristics (i.e., job similarity, credibility, and expertise) influence the YouTube viewers' educational value of the vlog. Moreover, this research examines how the YouTube viewers' educational value of the vlog affects their job engagement. With a sample of YouTube viewers of office worker vlogs (N = 215), structural equation modelling was implemented to investigate the relationships in the proposed model. The results indicate that (1) perceived usefulness of the office worker vlog is positively associated with the educational value of the vlog; (2) perceived accessibility of the office worker vlog is positively associated with the educational value of the vlog, albeit marginally significant; (3) perceived vividness of the office worker vlog is positively associated with the educational value of the vlog; (4) perceived job similarity to the office worker vlogger is positively associated with the educational value of the vlog; (5) perceived credibility of the office worker vlogger is positively associated with the educational value of the vlog; (6) perceived expertise of the office worker vlogger is positively associated with the educational value of the vlog; and (7) the educational value of the office worker vlog is positively associated with the YouTube viewers' job engagement. The findings provide important implications for the production and use of office worker vlog contents.

• Journal of Forest and Environmental Science
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• v.25 no.2
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• pp.127-130
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• 2009

This study has been carried out to investigate the characteristics of the commercial wood pellets such as moisture content, heating value, ash content, and chemical component. The wood pellets from national forestry cooperatives federation and China were evaluated to see if they can be 1st or 2nd class of Korea standard. Indonesian pellet was estimated to be a 3rd class because of the heating value and high ash content. It is considered that there is a quality difference in wood pellets in accordance with the production nations. It could be originated from the difference of raw materials produced in different region.