• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.2
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• pp.355-363
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• 2002

The purpose of this study was to investigate how the weave type, yarn twist fabric count and fiber content of the worsted fabrics affect the subjective sensation of the hand. Thirty worsted fabrics that were mainly used for the spring and fall ladies'suits at national brands were selected. Variables were such as four different kinds of weave types, plain, twill, satin and decorative; two levels of yarn twist, normal and high; various fabric counts; two different fiber contents, pure wool and Lycra contained. Image analysis and wavelet transform techniques were used to quantify the surface fiber, For surface characteristics, MIU, MMD and SMD were measured by KES-FB system. The Questionnaires with 23 adjectives were used for the subjective hand evaluation. Panels were So specialists of fashion or fabric designers and merchandizers. By Factor Analysis, six factors that represent the subjective hand were extracted. The relationship between these factors and structural variables were analyzed. Yarn twist was significantly related to the surface characteristics and resilience. Weave structure affected surface characteristics, volume/warm-cool feeling and resilience. Fabric counts showed relations with volume/warm-cool feeling and the fiber contents with volume/warm-cool feeling, resilience and elastic properties. MIU, MMD and SMD showed no relations with the surface fibers. Subjective sensation of surface characteristics was affected by SMD and surface fibers.

• Journal of The Korean Society of Agricultural Engineers
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• v.58 no.2
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• pp.83-90
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• 2016

This study was performed to evaluate the effective analysis of flexural performance for polypropylene fiber (PF) reinforced EVA concrete that can be used in marine bridge, tunnel and agricultural structures under flexural load. The control design was applied in ready mixed concrete using 10 % fly ash of total binder weight used in batch plant. On the basis of the control mix design, there was designed mix types that contained PF ranged from 0 % to 0.5 % by volume ratio into two mix types of using 0 % and 5.0 % EVA contents of total binder weight. Before evaluating the flexural performance, we tested compressive strength and flexural strength to evaluate whether polypropylene fiber reinforced concrete could be used or not in site. The method of flexural performance evaluation was applied by ASTM C 1609. These results showed the maximum compressive strength and flexural strength was measured at each E5P1 and E5P2. Concrete reinforced with PF exhibited deflection-softening behavior. In the concrete reinforced with 0.4 % PF contents and containing 5.0 % EVA, the flexural performance was the best.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.452-457
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• 2010

To obtain basic information on the utilization of Suaeda (S.) asparagoides $M_{IQ}$ as a raw material in food, it's chemical components of were investigated. S. asparagoides $M_{IQ}$ from the Hwaseong-si in Korea was used after drying and grinding with powder. The total dietary fiber, insoluble dietary fiber and soluble dietary fiber contents of S. asparagoides $M_{IQ}$ were found to be 39.41%, 37.63% and 1.78%, respectively. Macromineral components of S. asparagoides $M_{IQ}$ were Na (7.6%), K (2.4%) and Mg (0.6%). High contents of microminerals such as Cu, Mn and Zn were also found. Lysine and methionine which are essential amino acids were detected with the value of 215 mg/100 g and 23.2 mg/100 g, respectively. S. asparagoides $M_{IQ}$ that was harvested in May was higher in crude protein than that harvested in September but the crude fat content of that which was harvested in September was twice as high as that harvested in May.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1305-1314
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• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• Journal of the Korea Institute of Building Construction
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• v.12 no.1
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• pp.64-72
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• 2012

Recently, prepackaged-type surface preparation materials using redispersible polymer powders are widely used for interior and exterior finishing in the construction work. The purpose of this study is to evaluate the performance and the quality of prepackaged-type surface preparation materials using a VA/E/MMA terpolymer powder. Surface preparation materials using a VA/E/MMA terpolymer powder were prepared with shrinkage reducing agent contents of 0, 4 % and cellulose fiber contents of 0, 0.5, 1.0 %, and tested for drying shrinkage, strengths, adhesion in tension, crack and impact resistance, water absorption, permeability. As a result, prepackaged-type surface preparation materials show outstanding performance depending on the shrinkage reducing agent and cellulose fiber contents.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10a
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• pp.368-373
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• 1998

Prepackaged system consists out of a dry mix which contains cement, sand, redispersible polymer powder and admixtures in the right proportions. The purpose of this study is to evaluate the quality of prepackaged-type polymer-modified mortar products using redispersible poly(ethylene-vinyl acetate)(EVA) powder. Polymer-modified mortars using the redispersible polymer powder with powdered with powdered shrinkage-reducing agent were prepared with cellulose fiber contents of 0, 0.5, 1.0% and shrinkage-reducing agent contents of 0, 4%, and tested for drying shrinkage, strength, adhesion in tension, water absorption. From the test results, the prepackaged-type polymer-modified mortar products with 4% of shrinkage-reducing agent content give good properties. and that their properties largely depends on the shrinkage-reducing agent content rather than the cellulose fiber contents.

• Korean Journal of Plant Resources
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• v.5 no.1
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• pp.11-23
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• 1992

The experiments tvere carried out to different temperature which affected growth, yield, proximate and antitumor activity in the Codonopsis lanceolata. Growth of aerial part and subterranean partwere best at 2$0^{\circ}C$ and lower 3$0^{\circ}C$. Components of fat, protein and fiber were best at 3$0^{\circ}C$. Wild C.fonceoforo had higher contents of fat, protein, fiber and ash as compared with cultur'ed C.lanceolataArginin was predominant amino acid in both wild and cultivated C.laceolata No significant differ-ence in the mineral contents was found between the wild root and the cultivated at 30'c inbiotronroom. No minerals difference in the contents was found between the cultivated temperature.The content of elements of inorganic metal differs according to the part. C. lanceolata were subjectedto preliminary antitumer screening test with Sarcoma 180 ascites and screening on V-79 cell. Thisexperiments were conducted in accordance with the total packed cell volume method and cytotoxicity method.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.27-38
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• 2006

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.74-80
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• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.