• 한국식품조리과학회지
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• 제14권5호
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• pp.553-559
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• 1998

Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.

• 한국식품조리과학회지
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• 제8권3호
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• pp.265-273
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• 1992

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

• 가정과삶의질연구
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• 제15권4호
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• pp.269-286
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• 1997

The purpose of this study is to explore the degree of family strengths in Korea and the relationships of various characteristics to it. Family strengths the dependent variable is composed of four factors such as family commitment family communication family values and family crisis coping strategies. Independent variables are the following :i) family socio-demographic variables ii) individual variables iii) social variables. The main findings were as follows; 1. The degree of family strengths in Korea is generally high. Among four factors of family strengths the degree of family commitment is relatively higher and that of family values is relatively lower than the others. 2. The variables which independently affected the family strengths have influence in the following order ; individual marital satisfaction family's S.E.S(middle) self esteem, instrumental support from society and husband's income(middle level). These results show that the variable related to the family streng hs are multi-dimensional. Accordingly for the purpose of fortifying family in strengths educational programs should be prepared according to multi-dimensional characteristics.

• 한국식품조리과학회지
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• 제13권3호
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• pp.348-355
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• 1997

As a trial to expand the use of oligosaccharide, tomato jams were made with various kinds and addition rate levels of oligosaccharide and their quality characteristics were evaluated by instrumental analyses and sensory evaluation. As the addition rate of oligosaccharides increased, 1. the sweetness of tomato jams decreased compared to those of control containing sugar, 2. the lightness and yellowness were increased, however, the redness was decreased, 3. the hardness and adhesiveness of tomato jams containing liquid type oligosacchairdes were lower and those of powder type were higher than control. The springiness of the samples containing oligosaccharide was lower than that of control, however, there was no significant difference in cohesiveness. In sensory evaluation, tomato jams containing oligosaccharides were generally similar or better than control. Color, viscosity, flavor and overall acceptability of the samples containing powder type oligosaccharide were higher than those of liquid type. Tomato jams containing 15% powder type oligosaccharide and 35% sugar showed the highest overall acceptability.

• 대한의용생체공학회:의공학회지
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• 제27권4호
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• pp.164-169
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• 2006

We have developed the spirometer system; many patients having weak respiration have difficulties in using conventional spirometers in hospitals, because their weak breath can be affected by the errors of inertia and instrumental pressure. We have developed a new ultrasound spirometer using an ARM 920T processor. To detect weak respiratory signals, we add a comparator circuit, which can afford more information of respiration characteristics such as respiration volume, directions, and velocities. We have also developed Gill for graphical display of respiration characteristics. Through the pilot test, it has been verified that the developed spirometer is operating reliably.

• 한국의류학회지
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• 제44권6호
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• pp.1189-1204
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• 2020

Population aging and longevity have compelled major worldwide consumer markets to focus on senior citizens who exhibit a desire to nurture their appearance and obtain related products such as cosmetics. This trend signals an increasing need for in-depth research on elderly consumers in the color cosmetics market. This study identified the characteristics of seniors in the pre-elderly stage ("new seniors") based on their lifestyle and market segments. It employed online surveys with participants consisting of pre-elderly Korean women born between 1955 and 1963 who reside in the greater Seoul and Gyeonggi area. The study used SPSS 23.0 for factor analysis, reliability verification, cluster analysis, ANOVA, Duncan's test, and cross-analysis. The results show that new seniors could be classified into four groups based on lifestyle: Prime Seniors, Potential Seniors, Rational Seniors, and Slump Seniors. Each group has distinct characteristics. The findings suggest that the senior market requires further segmentation and is no longer a single uniform market. This study also confirms that the lifestyles of the elderly is an instrumental variable for their segmentation.

• 한국식생활문화학회지
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• 제33권3호
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• pp.268-275
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• 2018

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter's color values decreased with increasing Boehmerianivea powder content. In addition to the cooked weight, the cooked volume and turbidity of dumpling shell increased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of the sensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

• 한국식생활문화학회지
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• 제29권4호
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• Asia Marketing Journal
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• 제9권3호
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• pp.33-73
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• 2007

본 연구에서는 기업간 거래 관계의 품질과 강도를 결정함에 있어서 제공조건이 중요한지, 아니면 상대하는 사람이 중요한지 혹은 관계적 특징이 중요한지 여부를 검토하고자 하였다. 이를 위해 주요 선행 특성요인을 제공특성(제공조건), 대인적 특성(상대업체 경영자의 유사성, 전문성), 관계 특성(관계기간, 협력, 의존성)으로 분류하고, 이들 특성이 관계품질과 강도에 어떤 영향을 미치는지를 로칼수출업체-섬유염색나염업체 거래관계 상황에서 실증적으로 분석하였다. 실증분석 결과, 관계기간을 제외한 모든 특성변수는 관계품질 변수(신뢰와 몰입)에 대해 직접적인 영향을 줄 뿐 아니라 관계강도에 대해서도 간접적인 영향을 주고 있음을 확인할 수 있었다. 특히 상대업체 경영자로부터 인식하는 유사성은 관계품질 형성에 강력한 영향을 미치는 것으로 나타났다. 그리고 기업간 의존성은 관계품질이나 관계강도에 대해 유의한 영향을 미치고 있어 기업간 거래에서 자원의존이 중요한 역할을 하고 있음을 확인할 수 있었다. 또한 관계강도에 대해서는 관계품질과 같은 정서적 판단이 유의하게 작용하며, 특히 신뢰변수는 제공특성과 같은 수단적·경제적인 변수에 비해 훨씬 강력한 영향을 미치고 있음을 발견하였다.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2004년도 학술대회지
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• pp.186-194
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• 2004

Experiments were conducted to determine the structural static and dynamic characteristics of air foil bearings. The housing of the bearing on the journal was driven by an impact hammer which was used to simulate dynamic forces acting on the bump loll with various leading condition. Two different bump foils (Cu-coated bump and viscoelastic bump) were tested and the static and dynamic coefficients of two bump foils compared, based on the experimental measurements for a wide range of operating conditions. The static and dynamic characteristics of air foil bearings were extracted 0rpm the frequency response function by least square method and IV(Instrumental Variable) method. The experiment was tested at 0rpm and $10,000\~16,000rpm$, and loaded on $50\~150N$. From the test results, the possibility of the application of high load and high speed condition is suggested.