• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.547-553
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• 1999

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

• Proceedings of the Earthquake Engineering Society of Korea Conference
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• 2003.09a
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• pp.8-12
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• 2003

Crustal velocity model is very important to determine the hypocenters of the local earthquakes, because the real crust is more complex and heterogeneous than simple homogeneous layered model. But the exact crust model in and around Kyeongsang basin area is not fixed till now. To solve this problem, Joint Hypocenter Determination(JHD) method is applied to the 151 local earthquakes, that is recorded at KIGAM local network from Mar. 25, 1999 to Dec. 16, 2001. According to the comparison of earthquake locations and depths for the conventional procedure and JHD relocation procedure, each locations is very similar, but depth distributions are different. An initial depth distribution derived from the conventional methods is irregular and does not show the general trends. JHD relocations reduce scatter and define a dipping plane.

• Journal of Positioning, Navigation, and Timing
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• v.10 no.1
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• pp.29-34
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• 2021

Recently, many studies have considered the effect of atmospheric pressure loading (APL) on precise global navigation satellite system (GNSS) data processing. The APL deforms the Earth's crust. It can often exceed 10 mm in radial displacement. In this study, we analyze the APL effect on Multi-GNSS kinematic precise point positioning (PPP). In addition, observations received at two GNSS reference stations (DAEJ and SUWN) in South Korea were processed. The absolute position changes for the two stations were compared to before and after applying the APL effects from January 1 to February 29, 2020. The crust of South Korea was most affected by the APL in the up direction. With the APL model, the difference in daily position changes was mostly within 4 mm in the radial direction. On the other hand, the horizontal components (east-west and north-south) were relatively less affected than the radial component.

• Archives of Plastic Surgery
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• v.48 no.6
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• pp.641-645
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• 2021

A 3,480 g male neonate showed tachypnea symptom with a serum ionized calcium level of 0.66 mmol/L by routine clinical analysis. He was injected calcium gluconate intravenously through femoral vein catheter to treat the hypocalcemia. On second day after the injection, he started to show erythema in the flank area. The lesion became firm and changed into whitish crust consist of small crystals. Abdominal X-ray and ultrasonography showed the accumulation of calcium deposit in the subcutaneous layer of the lesion. Surgical debridement was performed to remove the crust with calcium deposit and acellular fish skin graft rich in omega-3 (Kerecis) was applied to the defect site for secondary intention of the defect wound. After 2 months, the skin and soft tissue defect were fully covered with healthy normal skin without depression or contracture. This report is a first case of iatrogenic calcinosis cutis without extravasation symptom.

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.226.2-226
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• 2001

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.192.3-192
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• 2001

• Proceedings of the Korean Nuclear Society Conference
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• 2001.10a
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• pp.154-154
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• 2001

• Proceedings of the Korean Nuclear Society Conference
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• 2002.05a
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• pp.158-158
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• 2002

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1816-1822
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• 2016

This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.