• Korean journal of food and cookery science
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• v.31 no.3
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• pp.255-263
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• 2015

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.542-551
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• 2017

The quality characteristics of velvet antlers obtained from Formosan sambar deer (Cervus unicolor Swinhoi) (SDVA), harvested from 63 to 81 d during the velvet antler growth period, were evaluated by investigating the relationships between antioxidant levels; including content, activity, and content/activity ratios, and physical properties; including shear force values, color, and Ca content. The hardness of samples from base velvet antler sections increased, and that the color of these samples tended to become reddish-yellow (redder and more yellow), suggesting that the Ca content in the base section of the sample was not ossified yet. Samples from the upper sections of velvet antler showed higher superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX) content (3.91 to 1.50 mg/mL, 2.53 to 0.90 mg/mL, and 3.95 to 1.58 mg/mL, respectively) than did samples from the middle and base sections (p<0.05). The activity and content/activity ratios of GPX measured in the upper section were also found to be significantly greater than in the middle and base sections (p<0.05). We further observed that the content and activity of GPX was significantly and negatively correlated with Ca content, shear force values, and the content/activity ratio of this antioxidant (p<0.01). The study findings may serve as a reference index for quality evaluations of velvet antlers of Formosan sambar deer in future.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• Journal of the Korean Society of Safety
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• v.11 no.3
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• pp.119-125
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• 1996

The experimental work is performed to obtain content levels and characteristics of flue gas in infrared mobile heaters for butane gas with varying the chamber size and its room temperature. The results showed that the oxygen depletion sensor device is operated at 18.3% of oxygen content. And the relation of oxygen content and carbon dioxide content in an enclosed space show linear aspect, but the content rate of carbon monoxide occurs at random without the level of oxygen content and carbon dioxide content.

• Proceedings of the Korea Concrete Institute Conference
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• 1993.10a
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• pp.132-137
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• 1993

The purpose of this study is to evaluate the quality characteristics of concrete using super plasticizer which is on the market within the country. For this purpose, nine kinds of super plasticizer are compared and analyzed for the slump , air content, unit weight, water-reducing percent and ratios of compressive strength with admixture content. As a result, the optimum quantity of admixture content were obtaining for ordinary and high strength concrete using super plasticizer.

• Journal of the Korean institute of surface engineering
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• v.28 no.1
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• pp.14-22
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• 1995

The effects of iron content in coated layer, surface roughness and lubricants on the formability of commercial Zn-Fe alloy electroplated steel sheets used for automotive bodies were investigated. The higher the iron content in deposit, the lower the friction coefficient of Zn-Fe alloy electroplated steel sheets. The surface roughness of coated layer hardly influenced the frictional characteristics. The formability of Zn-Fe alloy electroplated steel sheets was found to be more affected by the lubricant than by iron content in Zn-Fe alloy electrodeposit.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2020.11a
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• pp.202-204
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• 2020

We explored the blocking framework for regulating harmful content flooding the Internet. The procedure for obtaining content using the Internet was analyzed, and the technology for blocking content that can be applied at each stage of the acquisition process was investigated. Also, the characteristics and limitations of each blocking method were analyzed.

• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.875-883
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• 2003

Slurry clay has much higher water content than liquid limit of clay and even if small loads apply, it suffers a great settlement. Accordingly it is very difficult to perform a general consolidation test about slurry clay because of high water content. In this study consolidation tests have been performed successfully using Rowe Cell Tester about 1 remolding clay and 3 slurry clays with a water content of 100%, 133% and 150%. From the test results compression index characteristics, secondary compression index characteristics and consolidation coefficient characteristics have been investigated about slurry clay and remolding clay. Also two kinds of theory, by Terzaghi theory and by Mikasa theory, has been used to calculate consolidation coefficients. Compared to the calculation results, they had a similar value of consolidation coefficient. However if Mikasa theory is applied in the field design, the period which reach to the required consolidation degree will be much reduced compared to the period by Terzaghi theory because the time coefficient T$\_$v/ by Mikasa theory is far smaller than T$\_$v/ by Terzaghi theory.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.27 no.10
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• pp.1435-1441
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• 2003

Combustion characteristics on diesel-water emulsion are analyzed in high pressure injection for several variables such as water content, injection pressure and injection timing. As a fact of well-known, maximum combustion pressure was decreased and ignition delay was elongated in accordance with increasing of water content. But these characteristics were enhanced with increase of injection pressure to high pressure. It was shown that combustion of neat diesel in case of injecting with 600bar is similar to that of 20 % diesel-water emulsion was injected at 1200 bar.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.340-345
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• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.