• Journal of the Korean earth science society
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• v.43 no.6
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• pp.737-748
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• 2022

In this study, the composition of feldspar phenocrysts observed in the Ulleungdo Albong trachyandesite lava dome was identified by performing point and X-ray element mapping surface analysis (EPMA). Plagioclase, which appears as a phenocryst in the Albong trachyandesite, corresponds to bytownite and labradorite, and andesine, and lath in the microphenocrysts and the matrix corresponds to andesine to oligoclase. Alkali feldspar mantled around plagioclase phenocrysts and microphenocrysts correspond to anorthoclase and sanidine. Plagioclase phenocrysts with a distinct zonal structure represent a normal structure in which the An content of the zoning decreases from bytownite to labradorite or andesine as it moves from the center of the phenocrysts to the edge. The edge of the phenocryst is surrounded by alkali feldspar, showing an antirapakivi texture. X-ray mapping of feldspar phenocrysts showed a typical antirapakivi texture. Normal zoning with distinct zoning showing a difference in component composition was clearly shown. The edges were mantled with alkali feldspar, and antirapakivi represents the texture. The antirapakivi texture of feldspar in the Albong trachyandesite may have been formed in the mixing system when alkali feldspar crystallized and mantled around plagioclase phenocrysts and microphenocrysts. This is because plagioclase phenocrysts and microphenocrysts in magma that had already crystallized are more mafic than trachyandesite magma.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.1-6
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• 1997

The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.63-68
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• 1981

This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.553-559
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• 1998

Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.8
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• pp.849-859
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• 2012

This study contributes to the development of a creative fashion design and provides concrete data regarding the process of creative ideas through an analysis of the characteristics of the fashion design idea and the characteristics of fashion design from a formative perspective according to Osborn's checklist method. The data collection involved 466 pages that focused on the work of 30 designers (2005 S/S-2009 F/W) extracted from the websites style.com and ifb.co.kr. In the cases of pictures collected, a content analysis was applied based on statistical analysis and design analysis criteria. First, as a result of the examination of the characteristics of ideas for fashion design based on the checklist, it turned out that elimination method is most frequently employed, followed by addition, conversion, limit and combination. In addition, every idea showed a significant difference in terms of the applied item, expression method, and balance. Second, due to the study of the formative characteristics of fashion design (based on the checklist), it turned out that square-shaped silhouette, achromatic and chromatic colors, combined tones, identical color combination, complex texture, and identical texture combination are frequently used. In addition, every idea showed a significant difference in terms of form, color, and fabric. We believe that the use of the checklist is useful for the development of a creative design because formative characteristics vary based on the characteristic of ideas of fashion design.

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.379-387
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• 2022

A large amount of the mineral nitrogen is necessary for crop growth. With the use of nitrogen fertilizers, agricultural yield has increased during the last few decades. However, at the same time, nitrate from the cultivated land can be a source of environmental pollution, especially in water systems. For nitrogen management, it is necessary to analyze the pattern of nitrogen movement in soil. In this study, nitrogen leaching in upland soils was evaluated using undisturbed lysimeters with different soil textures during sesame cultivation. The soil texture of the lysimeters was clay loam (Songjung series) and sandy loam (Sangju series) soils. Sesame was cultivated from May 25 to August 24 in 2020. The standard amount of NPK fertilizer (N-P₂O₅-K₂O = 2.9-3.1-3.2 kg·10 a^-1) was applied before sowing. The amount of nitrogen leaching was calculated by multiplying the nitrogen (NO₃-N + NH₄-N) concentration and the amount of water drained below 1.5 m soil depth. The water was drained through percolation into macropores in the clay loam lysimeter. In contrast, in the sandy loam lysimeter, water drained more slowly than in the clay loam lysimeter. There was a slight difference in the total amount of leachate during the cultivation period, but the amount of nitrogen leaching was high in sandy loam soil. During the sesame cultivation period, the amount of nitrogen leaching from clay soil was 5.64 kg·10 a^-1, and 10.70 kg·10 a^-1 for sandy soil. We found that there was a difference in leaching depending on the soil physical characteristics. Therefore, it is necessary to consider the characteristics of soil to evaluate the leaching of nitrogen.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.