• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.140-146
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• 2006

The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.615-622
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• 2014

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.14 no.3
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• pp.47-55
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• 2011

Cicada is a very familiar insect to people but habitat characteristics of them are not well known. To investigate habitat characteristics of cicada nymph, plant species, plant cover, soil hardness, accumulated organic mass, organic content in soil, and root density were investigated at 11 sites in an apartment complex garden in Seoul. Selected sites had different densities of cicada nymph case above the ground. Density of cicada nymph case was positively correlated with accumulated organic mass, organic content in soil, and root density and negatively correlated with soil hardness. Even though shrub coverage was not linearly correlated with the density of cicada nymph case, 80% cover of shrub was necessary for the high density of them. Data in this study suggested that organic matter in addition to root density be the primary limitation factor of cicada nymph and high amount of litter-fall decrease soil hardness through the increase of soil organic matter. This study suggests that the density of cicada nymph can be managed through organic content in soil.

• Journal of the Korean Home Economics Association
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• v.19 no.4
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• 한국연소학회:학술대회논문집
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• 2013.06a
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• pp.109-110
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• 2013

This paper describes gas turbine combustion characteristics of synthetic natural gas which contains a small amount hydrogen content. By conducting ambient pressure high temperature combustion test at gas turbine relevant combustor geometry, the combustion characteristics such as combustion instability, NOx and CO emission, temperatures at turbine inlet, nozzle and dump plane, and flame structure from high speed OH chemiluminescence images were investigated when changing hydrogen content from zero to 5%. From the results, qualitative and quantitative relationships are derived between key aspects of combustion performance, notably NOx/CO emission and combustion instability. Natural gas containing hydrogen up to 5% does not show significant difference in view of all combustion characteristics except combustion instability. Only up to 1% hydrogen addition could not change the pressure fluctuation and phase gas between fluctuations of pressure and heat release. From the results, it can be concluded that synthetic national gas which contains 1% of hydrogen can be guaranteed for the stable and reliable operation of natural gas firing gas turbine.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.591-599
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• 2006

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Journal of Conservation Science
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• v.38 no.4
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• pp.334-346
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• 2022

The manufacturing technique was studied through the structure and material characteristics of the walls and the painting layers of the Avalokitesvara Bodhisattva mural of Geungnakjeon Hall, Daewonsa Temple. The mural is painted and connected to the earthen wall and the Junggit, and the wall is composed of wooden laths as a frame, the first and middle layers, the finishing layer, and the painting layer. The first layer, middle layer, and finishing layer constituting the wall were made by mixing weathered soil and sand. It was confirmed that the first layer had a high content of loess below silt, and the finishing layer had a high content of fine-sand and very fine sand. For the painting layer, a ground layer was prepared using soil-based mineral pigments, and lead white, white clay, atacamite, minium, and cinnabar (or vermilion) pigments were used on top of it. The Avalokitesvara Bodhisattva mural was confirmed to belong to a category similar to the soil-made buddhist mural paintings of Joseon Dynasty. However, it shows characteristics such as a high content of fine sand in the finishing layer and overlapping over other colors. Such material and structural characteristics can constitute important information for future mural conservation status diagnoses and conservation treatment plans.

• Journal of Electrochemical Science and Technology
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• v.14 no.3
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• pp.205-214
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• 2023

Soil salinity is becoming one of the most devastating environmental hazards over the years. Soil investigation involves fast, low cost and non disturbing methods to measure soil characteristics for both construction projects as well as for agricultural use. The electrical resistivity of saline soils is greatly governed by salt concentration and the presence of moisture in soil matrix. Experimental results of this investigation highlight that there is a significant relationship between the electrical resistivity of soil samples mixed with chloride solutions (NaCl, KCl, and MgCl₂) at various concentrations, and soil physical properties. Correlations represented by quadratic functions were obtained between electrical resistivity and soil characteristics, namely, water content, degree of saturation and salt concentration. This research reveals that the obtained correlations between electrical resistivity, salt concentration, water content and degree of saturation are effective for predicting the characteristics of salt affected soils in practice, which constitute a governing element in the assessment of saline lands sustaining infrastructure.