• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.681-690
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• 2015

In this study, gluten-free noodles were developed and the physicochemical quality of gluten-free noodles added with nondigestible maltodextrin (NMD) was also investigated. The gluten-free noodles were prepared by addition of 0, 5, 7, and 9% NMD of total ingredients except water. Inhibition activities for ${alpha}$-amylase and ${alpha}$-glucosidase according to the addition amounts of NMD were evaluated. As a result, activities of carbohydrate-digestive enzymes decreased with an increase of the added NMD amounts. Water binding capacity and solubility of raw noodles increased upon NMD addition. Swelling power also increased as temperature rose. L value of raw noodles decreased with the addition of NMD, but b value increased. Texture profile analysis of cooked noodles showed reduction of hardness, springiness, and chewiness of noodles with NMD. On the other hand, tensile strength of cooked noodles containing up to 7% NMD was not significantly different from that of noodle without NMD. In the sensory evaluation, elasticity of noodles with 9% NMD was lower than that of other noodles, whereas other characteristics of noodles were not significantly different among noodles. Therefore, it was confirmed that the addition of 5~7% NMD had little effect on the sensory quality of noodles.

• Journal of Korean Institute of Industrial Engineers
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• v.26 no.1
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• pp.48-53
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• 2000

This paper deals with the problem of determining the optimal ordering quantity under the condition of a free addition. It is assumed that the supplier permits a fixed free addition depending on the amount of the quantity purchased by the customer. Investigation of the properties of an optimal solution allows us to develop an algorithm whose validity is illustrated through an example problem.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 1998.11a
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• pp.141-145
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• 1998

This paper CMOS full adder design method based on carry-propagation-free addition trees and a circuit technique, so called multiple-valued current-mode (MVCM) circuits. The carry-paopagation-free addition method uses a redundant digit sets called redundant positive-digit number representations. The carry-propagation-free addition is by three steps, and the adder can be designed directly and efficiently from the algorithm using MVCM circuit. We demonstrate the effectiveness of the proposed method through simulation(SPICE).

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 1998.05a
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• pp.338-341
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• 1998

This paper presents CMOS full adder design method based on carry-propagation-free addition trees and a circuit technique, so called multiple-valued current-nude(MVCM) circuits. The carry-propagation-free addition method uses a redundant digit sets called redundant positive-digit number representations. The carry-propagation-free addition is by three steps, and the adder can be designed directly and efficiently from the algorithm using WVCM circuit, Also Multiplier can be designed by these adder. We demonstrate the effectiveness of the proposed method through simulation(SPICE).

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.8
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• pp.830-834
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• 2004

In this study, lead-free pirzoelectric ceramics were investigated for pressure sensor applications as a function of the amount of ${La}_2{O}_3$ addition at $Bi(Na, K)Ti{O}_3-SrTi{O}_3$system. With increasing the amount of addition, the density and dielectric constant increased up to 0.9 wt% ${La}_2{O}_3$ addition and decreased above 0.9 wt% ${La}_2{O}_3$addition. Electromechanical coupling factor( $K_{P}$) showed the maximum value at 0.2 wt% ${La}_2{O}_3$addition and decreased above 0.2 wt% ${La}_2{O}_3$ addition. Electromechanical coupling $factor{(K)}_P$, density, dielectric constant$(\varepsilon_\Gamma)$, piezoelectric constant$(d_33)$ and curie temperature$(T_C)$ showed optimum value of 0.40, 5.75 g/㎤, 768, 215 pC/N and 320 $^{\circ}C$ at 0.2 wt%${La}_2{O}_3$addition, respectively.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.04b
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• pp.145-149
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• 2004

In this study, leed-free piezoelectric ceramics were investigated for pressure sensor applications as a function of the amount of $La_2O_3$ addition at BNKT system. With increasing amount of $La_2O_3$ addition, density and dielectric constant were increased up to 0.9wt% addition and decreased after 0.9wt% addition, electromechanical coupling factor$(k_p)$ and mechanical quality factor$(Q_m)$ showed the maximum values at 0.2wt% addition and decreased after 0.2wt% addition. The $k_p$, density, dielectric constant and $Q_m$ were showed the optimum values of 0.40, $5.71g/cm^3$, 768 and 118 at $La_2O_3$ 0.2wt% addition, respectively.

• Bulletin of the Korean Chemical Society
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• v.32 no.12
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• pp.4297-4303
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• 2011

Under solvent-free conditions, the synthesis of propargylic alcohols by direct addition of terminal alkynes to aldehydes promoted by ZnO as a novel, commercially, and cheap catalyst is described. Furthermore, the catalyst can be reused for several times without any significant loss of its catalytic activity.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.55 no.11
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• pp.491-494
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• 2006

In the adder design, reduction of the delay of the carry propagation or ripple is the most important consideration. Previously, it was introduced that, if a redundant number system is adopted, the carry propagation is completely eliminated, with which addition can be done in a constant time, without regarding to the count of the digits of numbers involved in addition. In this paper, a RBCD(Redundant Binary Coded Decimal) is adopted to code 0 to 11, and an efficient and economic carry-free BCD adder is designed.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.916-922
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• 2017

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.