• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.117-121
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• 2008

The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though $a^*$-values of 3% water dropwort tofu was lower than that of control, $a^*$-values increased significantly with increasing water dropwort content (p<0.05). On the contrary, $b^*$-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.341-347
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• 2017

This study was carried out to investigate the characteristics and Vitamin $K_2$ (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were $53.7{\pm}0.6%$ and $8.39{\pm}0.09$ after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was $580.8{\pm}1.9mg%$ after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was $20.47{\pm}1.53$ after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.

• Journal of Ocean Engineering and Technology
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• v.32 no.5
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• pp.367-371
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• 2018

Plywood is one of the important materials in LNG cargo containment systems, and, due to the characteristics of the wood, its properties vary greatly depending on the humidity conditions in the storage facility. Due to the distribution environment of plywood, there is a high probability of long-term exposure to the domestic seasonal environment. Considering an environment in which the humidity changes greatly according to the seasons in Korea and the characteristics of the wood, it is necessary to acquire data on changes in the characteristics of the plywood for accurate quality control. In this study, the moisture content of plywood was determined experimentally to reflect the seasonal environmental conditions of shipyards in Korea. A noticeable change in the thermal conductivity was confirmed experimentally.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.33 no.6
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• pp.500-504
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• 2020

Heating films were prepared with composites of poly (methyl methacrylate) and conductive graphite. The as-prepared composite was deposited on a PET film and then fabricated using a bar coater to produce a film with uniform thickness. Copper electrodes were attached to both ends of the as-prepared film, and the heating characteristics of the film were analyzed while applying a DC voltage. The electrical conductivity and heating temperature of the heating films depended on the size, structure, content, and the dispersion characteristics of the graphite in the composite. The thermal energy was adjusted by controlling the electrical energy, based on the Joule heating theory. The electrical resistance of the film was altered in proportion to Ohm's law, and the heating temperature was changed according to the structure of the film (interelectrode spacing or electrode length) and the conductive graphite content. When the content of conductive graphite in the film increases, the electrical resistance decreases, and the heating temperature increases; however, there is no significant change above a certain content (50%).

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

• Geomechanics and Engineering
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• v.33 no.4
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• pp.327-339
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• 2023

The expansion capacity and strength of expansive grout have a significant influence on the stress state of a supported rock mass and the strength of a grout-rock mass structure. The expansion and strength characteristics are vital in grouting preparation and application. To analyze the expansion performance and mechanical properties of expansive grout, uniaxial compressive strength (UCS) tests, expansion ratio tests, XRD, SEM, and microscopic scanning tests (MSTs) of expansive grout under different curing pressure conditions were conducted. The microevolution was analyzed by combining the failure characteristics, XRD patterns, SEM images, and surface morphologies of the specimens. The experimental results show that: (1) The final expansion ratio of the expansive grout was linear with increasing expansion agent content and nonlinear with increasing curing pressure. (2) The strength of the expansive grout was positively correlated with curing pressure and negatively correlated with expansion agent content. (3) The expansion of expansive grout was related mainly to the development of calcium hydroxide (Ca(OH)2) crystals. With an increase in expansion agent content, the final expansion ratio increased, but the expansion rate decreased. With an increase in the curing pressure, the grout expansion effect decreased significantly. (4) The proportion of the concave surfaces at the centre of the specimen cross-section reflected the specimen's porosity to a certain extent, which was linear with increasing expansion agent content and curing pressure.

• Journal of Information Processing Systems
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• v.10 no.4
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• pp.543-554
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• 2014

It is difficult for mobile learners to maintain a high level of concentration when learning content for more than an hour while they are on the move. Despite the attention span issue, many m-learning systems still provide their mobile learners with the same content once used in e-learning systems. This has called for an investigation to identify the suitable characteristics of the m-learning environment. With this in mind, we have conducted a survey in hopes of determining the requirements for developing more suitable m-learning content. Based on the results of the survey, we have developed a content model comprised of two types: a segment type and a supplement type. In addition, we have implemented a prototype system of the content model for Apple iPhones and Android smartphones in order to investigate a feasibility study of the model application.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.154-163
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• 2023

With the rapid development of AI technology, ChatGPT and other AI content creation tools are becoming common, and users are becoming curious and adopting them. These tools, unlike search engines, generate results based on user prompts, which puts them at risk of inaccuracy or plagiarism. This allows unethical users to create inappropriate content and poses greater educational and corporate data security concerns. AI content detection is needed and AI-generated text needs to be identified to address misinformation and trust issues. Along with the positive use of AI tools, monitoring and regulation of their ethical use is essential. When detecting content created by AI with an AI content detection tool, it can be used efficiently by using the appropriate tool depending on the usage environment and purpose. In this paper, we collect data on AI content detection tools and compare and analyze the functions and characteristics of AI content detection tools to help meet these needs.

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.61-72
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• 2023

In this study, we identified the differences in food content watching habits and nutrition quotient in adolescent (NQ-A). A total number of 811 subjects were surveyed to establish their general characteristics, food content watching habits, and NQ-A using a self-administered questionnaire. In addition, the mediating effect of watching motivation between the type of food content watched and the NQ-A score was determined. The classification by the type of the food content mainly watched showed that 405 participants (49.9%) watched the Mukbang content, 244 (30.1%) the Cookbang content, and 162 (20.0%) another contents. Among the content watching motives in the Cookbang content group, information acquisition and enjoyment were predominant, whereas emotional satisfaction had the lowest frequency. Compared to the Mukbang content group, when the Cookbang content group mediated information acquisition motivation, the scores of the total, diversity, balance, and practice of NQ-A score areas increased. Compared to the Mukbang content group, the score in the moderation area decreased when the Cookbang content group mediated enjoyment motivation. If food content with accurate information and interesting content are produced and used for adolescent nutrition education, the education will be highly effective.

• Journal of the Korean Society for Heat Treatment
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• v.15 no.5
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• pp.219-227
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• 2002

This study has been performed to investigate the effect of $CO_2$ content on the growth characteristics of the compound layer, porous layer and corrosion characteristics of carbon steels after gaseous nitrocarburizing in $70%-NH_3-CO_2-N_2$ at $580^{\circ}C$ for 2.5 hrs. The results obtained from the experiment were the thickness of the compound and porous layers increased with increasing $CO_2$ contents. At the same fixed gas composition the thickness of the compound and porous layer increased with increasing carbon content of the specimens. X-ray diffraction analysis showed that compound layer was mainly consisted of ${\varepsilon}-Fe_{2-3}(N,C)$ and ${\gamma}^{\prime}-Fe_4N$ as the increased with $CO_2$ contents in atmosphere, compound layer was chiefly consisted of ${\varepsilon}-Fe_{2-3}(N,C)$ phase. With increasing $CO_2$ content and total flow rate in gaseous nitrocarburizing, the amount of ${\varepsilon}-Fe_{2-3}(N,C)$ phase in the compound layer was increased. The current density of passivity decreased with increasing $CO_2$ content due to the development of porous layer at the out most surface of ${\varepsilon}-Fe_{2-3}(N,C)$.