• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.581-585
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• 2003

Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Physical Therapy Korea
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• v.1 no.1
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• pp.55-60
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• 1994

Thirty healthy adults aged 20 to 29 with no history of musculoskeletal or neurogenic disorder volunteered for this study. The contract-relax with agonist contration(CRAC) was applied to the right hamstring muscles with the subject in the supine position. Each hamstring group was stretched on three sucessive days with several repetitions of the technique lasting 1min, 3min, and 5min. respectively. Hamstring extensibility at the knee(ROM) was measured before and after stretching using on electronic digital inclinometer(EDI). The results, namely the increase in ROM, were analysed using one-way repeated ANOVA at p<0.05. The differences were not significant. Possible factors influencing the results are excessive sensitibility of the measuring instrument, the psychological and physical status of the subjects, and the level of muscle fatigue. The mean increases in ROM were 3.0 at 1min., 2.6 at 3min, and 2.1 at 5min. Inclusion of a control group would have further defined the effects of the stretching technique.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.7
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• pp.1128-1138
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• 2007

The purpose of this study is to develop the relationship model among subjective texture and preference of weft knit according to fiber contents of wool/rayon and loop length by integrating previous research work. SPSS and SEM method using AMOS program were used to analyze data which used to correlation matrix to be standardized. The texture of weft knit were classified into 4 categories: irregularity, flexibility, bulkiness, extensibility. The fiber contents of wool/rayon had effect positively on irregularity, bulkiness and extensibility and that had little effect on preference. The loop length had effect positively on irregularity, flexibility and extensibility and that had effect negatively on preference. This measurement model will be input for testing causal research model that can explain how fiber contents of wool/rayon and loop length of weft knit influence on subjective texture.

• Fashion & Textile Research Journal
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• v.21 no.5
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• pp.597-605
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• 2019

This paper examined the garment formability and appearance of perspiration absorption, fast dry, and breathable fabrics. The mechanical properties and seam pucker properties of these fabrics were measured and regression analysis was conducted between fabric structural parameters and their mechanical and seam pucker properties. The superior total appearance value (TAV) of fast dry knitted fabrics for sports-wear was achieved in fabrics with high extensibility and bending rigidity; consequently, it increased with increasing stitch density and tightness factor. The formability of the fast dry knitted fabric also improved with an increasing stitch density and tightness factor. The seam pucker was influenced by bending rigidity and a good seam pucker was exhibited in the fast dry knitted fabrics with low stitch density and tightness factor. However, the formability (F) of the breathable fabric improved by increasing extensibility and bending rigidity that decreased with an increasing cover factor and the thickness of the breathable fabric. In addition, seam pucker deteriorated with an increasing cover factor and the thickness of the breathable fabric, which was similar to the results of the formability predicted in fabric mechanical properties. A superior seam pucker was achieved in fabrics with high extensibility and low bending rigidity.

• The KIPS Transactions:PartA
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• v.16A no.4
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• pp.263-272
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• 2009

For implementing the ubiquitous computing environments with smart home infrastructures, various research on the home network have been performed by several research institutes and companies. Due to the various home network middleware that are developed recently, the standardization of the home network middleware is being delayed and it calls for the middleware bridge which solves the interoperability problem among the heterogeneous middlewares. Now the research on the scheme for interoperability and the development of the various bridges are in progress, such as one-to-one bridge supporting interoperability between two middlewares and one-to-many bridge supporting interoperability among the multi-middlewares. However, existing systems and schemes does not consider the dynamic extensibility and performance that is particularly needed in the smart home environments. The middleware bridge should provide bridge extensibility with zero-configuration for non-expert users. It should also provide the load balancing scheme for efficient and proper traffic distribution. In this paper, we propose a Multi-Middleware Bridge(MMB) for dynamic extensibility and load balancing in home network environments. MMB provides bridge scalability and load balancing through the distributed system structure. We also verify the features such as interoperability, bridge extensibility, and the performance of the load balancing algorithm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.880-887
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• 2004

This study was carried out to examine the effect of added Doenjang on wheat flour dough and gluten rheological properties using Micro-extensigraph method and correlation between factors relating with Doenjang or dough rheology and bread Quality. There were big differences in pretense activity and free amino acid contents among seven commercial Doenjangs. The addition of Doenjang to wheat flour dough required increased mixing time for gluten development. Dry gluten content increased significantly with addition of less than 5.0% of Doenjang powder. As the amount of Doenjang powder increased, dough peak force decreased and extensibility increased up to a certain level an then decreased, producing the weak dough. This phenomena was seen more obviously in wet gluten than wheat flour dough. Especially, the Doeniang having high pretense activity and high cystein content, caused highly extensible weak dough resulting in bread with high loaf volume and tender texture at the levels of 2.5% added Doenjang. Increase of dry gluten content and extensibility of wheat flour dough or wet gluten positively correlated (r=0.76, 0.91, 0.93), with loaf volume and negatively with hardness values, respectively. Therefore, it was concluded that improvement of bread quality with Doenjang resulted from increase of gluten content and dough extensibility.

• The Transactions of the Korea Information Processing Society
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• v.6 no.11
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• pp.2989-3000
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• 1999

Until now, most Intelligent Tutoring Systems are lacking in the modularity, the extensibility of the system, and the flexibility in the dynamic environment due to the static exchanges of knowledge among modules. To overcome these flexibility in the dynamic due to the static exchanges of knowledge among modules. To overcome these problems, we will suggest, in this paper, a Distance Intelligent Tutoring Framework, called DELFOM, based on the multiagent to cope with the various and complicated learner's requests. We could make different types of learning systems by simply changing the contents of DELFOM External that is variant part of DELFOM. This framework, therefore, provides software reuse and the extensibility based on object-oriented paradigm. And we will propose two different distance learning systems using DELFOM. Therefore this framework gives the developer/the learner the effective and easy development/learning environment. DELFOM is implemented using CORBA and Java for the network transparency and platform independence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1125-1131
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• 1998

The rheological properties of wheat flour dough were investigated in the dough added with 0, 10, 15, 20, 25 and 30% of wheat bran. The ratios of ash contents in wheat flour and wheat bran were 0.43% and 5.28%, respectively. The ratios of fiber contents in wheat flour and wheat bran were 0.18% and 11.86%, respectively. The farinograph water absorption was increased as the amount of wheat bran was increased. Both arrival time and development time of the dough added with wheat bran were longer than those of wheat flour. As the amount of wheat bran was increased, the weakness was increased. The extensograph showed that extensibility and resistance to extension of dough were decreased, while the ratio of resistance to extensibility(R/E) was increased with increasing the amo unt of wheat bran. The maximum viscosity by amylograph was decreased gradually with the adding amount of wheat bran, while the gelatinization temperature was slightly increased with wheat bran.

• Journal of KIISE:Software and Applications
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• v.31 no.5
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• pp.632-642
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• 2004

The modern softwares have features of modularity and extensibility, and there are several researches on extensible programming languages and compilers. In this paper, we introduce Argos programming language, which provides the extensibility with the concept of plugin languages. A plugin language is used to define a method of a class, and the plugin language processors can be added and replaced dynamically The plugin languages may be used to support multiparadigm programming or domain specific languages.