• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.313-326
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• 2011

This study was performed to investigate the relationship between milk and milk product consumption and dietary nutrient intake among Korean adolescents. Questionnaire survey and 3-day diet survey using the food record method were completed by a total of 664 subjects. Subjects were divided into three groups, Q1 (low group), Q2 (middle group), and Q3 (high group), according to dairy equivalent of calcium. Dairy equivalent of calcium was determined by the amount of calcium eaten from milk and milk products by individual subjects. As a result, the ratio of school milk service was higher in Q3 (P<0.001). The most frequent answer about the reason for consuming milk and milk products was 'to be taller' followed by 'good taste' and 'health promotion'. Preference for all types of milk such as white-, enriched-, and flavored-milk was higher in Q3 followed by Q2>Q1 (P<0.05). Ratio of mean daily dietary nutrient intakes of dietary fiber, vitamin C, folate, and calcium to RNI was lower than 2/3 for all of the groups. These mean daily dietary nutrient intakes were significantly higher in Q3 (P<0.05), and in particular, mean daily dietary calcium intake, which was the lowest nutrient consumed by Korean adolescents, was also the highest in Q3 followed by Q2>Q1 (P<0.05). The above results suggest that the school milk program is very helpful in encouraging adolescents to consume milk and milk products and consequently ensure their optimal nutrition. Therefore, we should try to encourage adolescents to participate in the school milk program more actively through nutritional education and government policy.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.4A
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• pp.233-240
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• 2005

In this paper, we have shown the gain recovery time of erbium-doped fiber amplifier(EDFA) in WDM add/drop networks can be reduced to less than $3\mu$sec by employing disturbance observer technique with PID controller which is based on 3-level EBFA model. The $3\mu$sec transient time is the fastest one ever reported and it is about $1\%$ of $250\mu$sec previously obtained from disturbance observer technique with PI controller which was based on 2-level EDFA model and it is also less than $200\mu$sec of commercially available EDFAs for WDM networks. We were able to obtain this result by analyzing various system characteristics as we change the parameters of disturbance observer and PID controller. If this result is applied to a commercial product, the product will do an important role in the future dynamic WDM networks.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.822-828
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• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.2
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• pp.139-150
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• 2014

The purposes of this study are to analyze current situation of fashion market of Vietnam who is mainly influenced by Korean wave, analyze preferred fashion brand product and street fashion style of women in 10~20s interested in fashion so much, and develop the design suitable for Vietnamese consumers' preference so as to seek the methods domestic fashion industry can have competitive edge in emerging economic market. It's significant to suggest the direction of Korean new contents and seek the possibility of advancing new market by getting out of domestic market which is stagnated by preparing the foothold of fiber and fashion industry, beyond the first effects of Korean wave. Through this study, current situation of Korean wave which recently becomes new Korean wave based on the K-pop and futhermore, one of worldwide cultural situation could be recognized. Based on the preference of the Korean wave, current situation of Korean fashion industry spread gradually in Vietnam and design characteristics of fashion style preferred by Vietnamese consumers could be grasped. As the result, the design which can satisfy various needs of Vietnamese female consumers preferring fashion style was developed based on the characteristics by product's styles of Vietnamese fashion market. In addition, it intended to be helpful to plan the design of casual wear which is more professional so that Korean fashion industry can advance Vietnamese market through it.

• Fibers and Polymers
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• v.5 no.4
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• pp.253-258
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• 2004

Living nature of photoinduced cationic polymerization of isobutyl vinyl ether (IBVE) in the presence of various combinations of diphenyliodonium halide (DPIX), a photocationic initiator and zinc halide $(ZnX_2)$ in methylene chloride has been investigated. Attainment of $100\%$ conversion and a linear relationship between $\%$conversion and number average molar mass of the resulting polymer, strongly suggests the living nature of this system. Livingness of the polymerization system was observed irrespective to the type of halide anion of the initiator and zinc salts unless the reaction temperature is not higher than $-30^{\circ}C$. The rate of polymerization decreases in the order of iodide > bromide > chloride when halide salt of DPIX and $ZnX_2$ are used. It is postulated that the cationic initiation is started by the insertion of weakly basic monomer in to the activated C-X terminal of the monomer adduct which is a reaction product of monomer and HX, a photolytic product of DPIX, formed in situ during the photo-irradiation process. It was concluded that polymerization is initiated by the insertion of weakly basic monomer into activated C- X terminal of monomer adduct due to the pulling action of$ZnX_2$, which successively producing a new polarized C-X terminal for the propagation in cationic nature. This led us to a conclusion that the living nature of this cationic polymerization is ascribable to the polarized C-X growing terminal, which is stable enough to depress the processes of chain transfer or termination process.

• Journal of the Institute of Convergence Signal Processing
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• v.25 no.1
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• pp.39-45
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• 2024

Recently, the paradigm of the aircraft industry, not only domestically but also globally, has been changing significantly starting with the era of the Fourth Industrial Revolution. With the convergence of new technologies such as ICT and AI, the drone market, centered around the military, is expanding its overall services to include the civilian market. Additionally, drones operate by being equipped with batteries, and for product lines that use batteries, lightening the product is one of the critical factors. This is because the lighter the aircraft, the less battery consumption and maximum efficiency. Therefore, recently, composite materials have been used to reduce the weight of the aircraft. To not only reduce weight but also achieve high functionality, it is being applied to most areas such as propellers, airframes, interior materials, floor plates, driving devices, and battery housings, and is emerging as a core technology. In this paper will utilize ceramic fiber composite materials, which have recently emerged for lightweight. It aims to improve noise and strength by targeting propellers, one of the most important factors in drones. In addition, the performance of the propeller developed through the low-noise design will be verified.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.70-76
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• 2005

Approximate composition and physicochemical properties of 7 cultivars of persimmon peel, by product of dried-persimmon, were examined. The content of crude fiber were different according to cultivars. Glucose, fructose and sucrose were isolated by HPLC; also, myristic, palmitic, palmitoleic, oleic and linolenic acid were the major fatty acids in persimmon peel. Total and free amino acid were 241.32-371.45 mg/100 g and 3.69-28.31 mg/100 g, respectively; also, aspartic and glutamic acid were the predominant amino acids, reaching a level between 19.6 and 24.8% of total amino acids. Insoluble dietary fiber content(34.89-50.76 g/100 g) was remarkably higher than soluble dietary fiber (2.44-7.09 g/100 g). Total carotenoids were in the range of 179.4-340.6 mg/100 g, and total phenolic compounds ranged from 44.07-196.98 mg/100 g, showing differences between cultivars.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.379-385
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• 2017

Objective: This study was to examine in vivo digestibility, nitrogen balance and ruminal fermentation of tamarind (Tamarind indica) kernel powder extract residue (TKPER) compared to soybean products and by-products in wethers. Methods: Four wethers with initial body weight (BW) of $51.6{\pm}5.5kg$ were assigned in a $4{\times}4$ Latin square design to investigate nutritional characteristics of TKPER, dry heat soybean (SB), dry soybean curd residue (SBCR) and soybean meal (SBM) feeding with ryegrass straw (R) at a ratio of 1:1 at 2% of BW in dry matter (DM) on a daily basis. Results: The digestibility of DM, crude protein, and ether extract (EE) of TKPER-R diet were 57.0%, 87.0%, and 86.0%, respectively. Higher non-fiber carbohydrates digestibility was observed in TKPER-R diet (83.2%) than in SB-R diet (73.9%, p<0.05). Wethers fed the TKPER-R diet had lower retention of nitrogen (N) and ruminal ammonia nitrogen ($NH_3-N$) contents at 4 h after feeding than those fed the SBM-R diet (p<0.05), which had values similar to the SB-R or SBCR-R diet. The TKPER feeding had higher propionate (C3) and lower butyrate content, as well as lower acetate to propionate ratio (C2:C3) in rumen fluid than SBM feeding at 4 h after feeding (p<0.05). Conclusion: TKPER did not bring any side effect to the wethers although it was lack of fiber, and could be used as a high protein and energy ingredient in concentrate with appropriate roughage to meet the fiber requirement for ruminants.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.371-377
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• 1996

Potential health promoting effects such as antiallergic, anti-inflammatory, antiviral, anticancer and anticarcinogenic properties have been ascribed to citrus flavonoids. Dietary fibers have also been used as functional food components due to the various beneficial physiological activities. Two kinds of flavonoids, naringin and hesperidin, were identified both in the pulp and in the peel of Korean tangerine. The contents of naringin and hesperidin in the pulp were 2.95 mg/100 g and 0.53 mg/100 g, respectively. However, the contents of naringin and hesperidin in the peel were much higher (10.77 mg/100 g and 38.90 mg/100 g) thanthose of two identified flavonoids in the pulp. The content of soluble dietary fiber (SDF) in the pulp of tangerine was 1.90%, insoluble dietary fiber (IDF) 0.37%, and total dietary fiber (TDF) 2.27% based on wet matter, respectively. The content of SDF was 1.09%, IDF 4.77% and TDF 1.86% in the peel of tangerine. The total pectin content was 1.53% in the pulp and 0.94% in the peel of tangerine. The peel of Korean tangerine, a by product in tangerine processing, would be a good source for the production of naringin, hesperidin and pectin.

• Journal of Life Science
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• v.18 no.10
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• pp.1360-1368
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• 2008

Physicochemical characteristics and antioxidative activity were measured to investigate the possibility for functional characteristics of Pleurotus eryngii and its by-products. By-products of Pleurotus eryngii were classified with mushroom, fungal body and fermented mushroom by-product. Moisture was the highest in fermented mushroom by-product and crude protein was 1.72%, in mushroom. Crude fiber content was less than 10% except the fungal body by-product. Mineral content appeared to be the highest in the fermented mushrooom with a value of 3,696.1 mg/100 g, and potassium was a predominant mineral in Pleurotus eryngii as well as its by-products. Amino acid content was the highest in mushroom with a level of 989.59 mg/100 g. DPPH radical scavenging ability of the fermented mushroom was the highest, and its methanol extract and water extract exhibited $64.07{\pm}0.23%$ and $76.27{\pm}1.46%$ of scavenging activity at a concentration of 10 mg/ml. Reducing power was significantly higher in the fermented mushroom in comparison with those of the mushroom, mushroom by-product, and fungal body by-product. The reducing power of the water extract of fermented mushroom was the highest with a value of $2.22{\pm}0.03$. SOD-like activities for the individual samples except the fungal body by-product were higher than 50% at a concentration of 10 mg/ml. The hydroxyl radical scavenging abilities of the individual samples except the fungal body by-product were over 50%. Nitrite scavenging effects were better in pH 2.5 than in pH 4.0. While the nitrite scavenging effects of methanol extracts were $42.93{\pm}1.71{\sim}72.97{\pm}2.18%$, those of the water extracts were $57.66{\pm}1.80{\sim}81.07{\pm}0.81%$. Antioxidative activity of the fermented mushroom appeared to be the highest among the mushroom by-products. Taken together, these results provide an insight into utilization of the mushroom by-products as materials for functional foods and animal feed.