• Proceedings of the Korean Geotechical Society Conference
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• 1998.03a
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• pp.179-186
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• 1998

• Journal of the Korean Society of Hazard Mitigation
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• v.6 no.3 s.22
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• pp.1-8
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• 2006

The seismic zone factor is evaluated according to the regional characteristics of seismic response based on the historical and instrumental earthquake data. This study aims at arranging regional seismic characteristics by the analysis of earthquake data recorded in the Korean Peninsula and providing the fundamental data to be used for establishing seismic zone factor considering the domestic seismic characteristics. This paper provides the seismic characteristics in the Korean Peninsula according to the historical and instrumental records and then presents fundamental data for establishing seismic zone factors in domestic region.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.1-5
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• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.336-340
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• 1991

Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

• Journal of Families and Better Life
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• v.14 no.2
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• pp.61-76
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• 1996

In this study it was assumed that planning was composed of three activities -resource assessment standard setting information seeking and implementing was composed of money investment and time investment, Two variable groups which were assumed to be related with planning and implementing were household characteristics and housewife's value characteristics. Money investment to children's education was significantly affected by income, net wealth of household instrumental value of eduation and information seeking about private education. The variables assumed to affect time investment to children's education were instrumental value of education information seeking about private education and expected education level.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.51-56
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• 1988

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensor evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.33-36
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• 2008

In Korean Building Code 2005(KBC-2005), the Seismic Zone Factor is regulated by separating the seismic zone into two part. This seismic zone factor is not matched to regional seismic characteristics of our country because the factor is based on International Building Code 2000 (IBC-2000) of USA. This study inquiry for having a sufficient grasp of the seismic characteristics of south Korea region and appling for the seismic cope plan. We have collected and analyzed earthquake record happened in domestic region. There are two kinds of earthquake record. One is Historical earthquake data, another is Instrumental earthquake data. I used Instrumental earthquake record data which reliance is higher than historical earthquake data for proposing attenuation formulas by analyzing a correlation the epicenter and the distance.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.