• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• Journal of the Korea Safety Management & Science
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• v.16 no.4
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• pp.123-131
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• 2014

Modern weapon systems are getting more complex in terms of the functionality and also the conditions on the environment and range in which they are deployed and used. Therefore, many development programs can easily be exposed to a variety of risks, resulting in delayed schedules and cost overrun. As such, effective means are necessary to keep the defence budget at an affordable level while competitive edges on technological aspects are retained. As one way to meet those need, modeling and simulation (M&S) methods have widely been used, particularly in the test and evaluation (T&E) process for weapon systems development. The result of M&S-based systems development should be evaluated by the verification, validation & accreditation (VV&A) process to assure keeping reliability at a desired level. On the other hand, due to the explosiveness, the weapons systems development naturally requires to consider safety issues in both the T&E and operational periods. The purpose of this paper is to improve the VV&A process by reflecting the safety requirements therein. To do so, the VV&A process has been analyzed and graphically modeled first and then safety elements have been incorporated effectively. The use of the improved process in the war ships development has also been discussed. Based on the process proposed and the consequent database constructed, the target system can be expected to benefit from reducing development risks while assuring systems safety.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.284-290
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• 2014

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added with different amounts of 4 types of tangerine peel powder; 0% (TP-0 group), 1% (TP-1 group), 2% (TP-2 group), 3% (TP-3 group), and 4% (TP-4 group). As a result of analysis the texture of Sulgidduk tangerine peel powder, its hardness, springiness, cohesiveness and gumminess increased, whereas adhesiveness, chewiness did not have significant differences. The moisture content of Sulgidduk with tangerine peel powder ranged from 37% to 39%. The L-value of the color decreased with an increase in tangerine peel powder; however, the a-value and b-value of the color increased with an increase in tangerine peel powder. According to the sensory evaluation, TP3 had the highest values in color and moistness. Based on the results, it is considered that the most desirable ratio is tangerine peel powder TP3. Thus, the importance of the overall scores for taste and CP3 deems the results of treatment, which were highly appreciated. CP3 treatment and the overall acceptability chewy sweet in taste and was rated significantly higher. Hence, the results of the study support the benefits of tangerine peel powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of a further increase in Sulgidduk with tangerine peel powder, without causing an adverse quality effect, remains for future study.

• Journal of Digital Convergence
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• v.14 no.9
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• pp.281-286
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• 2016

In this paper, we optimized the structure of hydrogen water generator and assessed by developing a generator with dissolved hydrogen amount(1,000~1,200 ppb) of world-class level. Evaluation is divided into four types, such as dissolved hydrogen amount, pH, maximum pressure, redox potential, and it was evaluated for each of the targets. It was performed through the experiment of four in all five times and all of them show superiority results appearing in the target range. In addition, the assessment got 25/30 functionality, 17/20 maintainability, 26/30 usability, and 19/20 efficiency. In particular, we proved the validity of this study in high efficiency. We developed this hydrogen water generator system as possible to be substitution of water purifier.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.104-111
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• 2010

The purpose of this study is analyze the sensory and mechanical characteristics, moisture content and color values of bamboo leaf flour sulgidduk added by different amount of bamboo leaf flour; 0%(BP-0 group), 1%(BP-1 group), 2%(BP-2 group), 3%(BP-3 group), 4%(BP-4 group). As a result of analyzed the texture of sulgidduk bamboo leaf flour, its hardness, adhesiveness, gumminess, chewiness and cohesiveness increased while except for the springiness wasn't significantly differences. The moisture content of sulgidduk with bamboo leaf flour ranged from 37% to 39%. L-value of the color decreased with increasing bamboo leaf flour, but a-value and b-value of the color increased with increasing bamboo leaf flour. According to the sensory evaluation BF3 had the highest in color and moistness. Based on results, it is considered that the most desirable ratio of bamboo leaf flour was BF3. The results of the study support the benefits of bamboo leaf flour supplementation in sulgidduk in the aspects of taste and functionality. The degree of further increase of sulgidduk with bamboo leaf flour without causing the adverse quality effects remains for study.

• 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.

• The Journal of Korean Association of Computer Education
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• v.12 no.6
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• pp.69-79
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• 2009

The current user interface (UI) of NEIS school affairs business system is not efficient in conducting the business because of complicated data input forms as well as unharmonious connection between similar items and functional menu. In the paper, the term UI means a comprehensive concept including input/output, input/output related functionality, and menu configuration for users to perform their tasks. The first survey, carried out with one hundred teachers at three elementary schools of Kyeonggi-do, shows that the UI problems of the system are manual inputs, inconvenient menu configuration, disconnection between academic calendar and educational process, complexities of managing attendance report and curriculum evaluation, etc. We have improved the UI design by providing more efficient input method and more systematic menu configuration compared to the current system, and then evaluated the design through the second survey. Evaluation results show that users prefer the proposed UI design especially from the viewpoint of user-friendly input interface and user-oriented view composition.

• Science of Emotion and Sensibility
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• v.15 no.1
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• pp.9-16
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• 2012

Generally, cosmetic creams have been used to moisturize and smooth human skin. Recently, people concerns about the creams released with natural flavors and its functionality. This study focused to assess the psychophysiological effects of creams with 5 natural flavors such as patchouli oil, frankincense, sandalwood oil, none and newly developed S6. Initially, we have performed subjective evaluation for 100 female subjects aged 20 to 30 from Daejeon, South Korea. The results showed the most preferred flavor was S6 condition. Second, physiological evaluations for 20 female subjects were measured with EEG, ECG and GSR. In EEG analysis, the alpha ratio was confirmed to appear higher in each condition. The statistical analysis shows that significantly largest effect at S6 condition($p$ <0.05). The result from ECG and GSR measurements also shows the same trend. Third, skin conditions were measured when using S6. As a result, the skin temperature, humidity and skin movement speed were increased with S6 condition. The moisturizing and elasticity effects were confirmed.

• Journal of Korea Society of Industrial Information Systems
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• v.11 no.2
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• pp.86-97
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• 2006

From the mid 1990's, the scale of IS had been growing, which resulted in increasing number of failure projects. As a result, the measurement of IS performance was a growing concern. Moreover, the need for research on the relation between IT investment and performance that isfd the concern of CEOs has been raised. In this study, the correlation between the IS functionality and investment was discovered based on the IS success model suggested by DeLone & McLean(1992), a business information system evaluation model by Lee Kuk Hie(1992), a balanced score card by Kaplan & Norton(1992). As a result of the LISREL analysis, the investment in the IS has a positive impact on the quality of both information systems and information. In turn, the quality of both information systems and information have a positive impact on the end-user satisfaction, the end-user satisfaction on the financial performance, customer satisfaction, and internal business processes. This study showed that sufficient investment in IS improved business performance

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1049-1055
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• 2004

The effects of ethanol extract of onion (EEO) on the qualify of fried fish paste were investigated. EEO was added at 0, 1, 3 and 5% level. Quality attributes including moisture content, pH, acid value, TBA value, volatile basic nitrogen, color value, viable cell count and sensory evaluation were analyzed. Moisture content was not changed by addition of EEO. Increasing the amount of EEO, pH, acid value and TBA value of fried fish paste tended to decreased but volatile basic nitrogen increased. L-value was decreased and a-value and b-value were increased by addition of EEO. Viable cell count was decreased by addition of EEO. In sensory evaluation, the higher amount of EEO obtained higher favorite score in flavor and taste, and 3% EEO had the best score in overall acceptance. These results suggest that EEO can be applied to fried fish paste for the purpose of high quality and functionality.