• Journal of Engineering Education Research
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• v.16 no.4
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• pp.21-29
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• 2013

Accreditation of engineering education as initiated by Accreditation Board for Engineering Education of Korea (ABEEK) centers around three key issues: program outcomes, assessment/evaluation thereof, and continuous quality improvement (CQI). Most engineering departments, however, are neither adequately familiar with nor well prepared for the issues, especially CQI. The CQI in almost all departments seems to be overly confined in individual courses and the final capstone design courses for seniors; there is no evidence that CQI is not limited to the course level but flows through all courses in the curriculum. This paper presents a sound and viable framework for CQI implementation in which course-level CQI is integrated into the department/program-level CQI.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.193-200
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• 1993

This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• Transactions on Electrical and Electronic Materials
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• v.7 no.1
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• pp.16-20
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• 2006

In this paper, we investigated the effects of short-term oxygen plasma treatment of semiconducting silicone layer to improve interfacial performances in joints prepared with a insulating silicone materials. Surface characterizations were assessed using contact angle measurement and x-ray photoelectron spectroscopy (XPS), and then adhesion level and electrical performance were evaluated through T-peel tests and electrical breakdown voltage tests of treated semi-conductive and insulating joints. Plasma exposure mainly increased the polar component of surface energy from $0.21\;dyne/cm^2$ to $47\;dyne/cm^2$ with increasing plasma treatment time and then leveled off. Based on XPS analysis, the surface modification can be mainly ascribed to the creation of chemically active functional groups such as C-O, C=O and COH on semi-conductive silicone surface. This oxidized rubber layer is inorganic silica-like structure of Si bound with three to four oxygen atoms ($SiO_x,\;x=3{\sim}4$). The oxygen plasma treatment produces an increase in joint strength that is maximum for 10 min treatment. However, due to brittle property of this oxidized layer, the highly oxidized layer from too much extended treatment could be act as a weak point, decreasing the adhesion strength. In addition, electrical breakdown level of joints with adequate plasma treatment was increased by about $10\;\%$ with model samples of joints prepared with a semi-conducting/ insulating silicone polymer after applied to interface.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.516-523
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• 2010

This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.

• Journal of Korean Society for Atmospheric Environment
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• v.19 no.6
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• pp.679-687
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• 2003

In this study, we investigated the analytical techniques to quantify the ambient concentration of hydrogen sulfide (H$_2$S) in air at ppt concentration level. For this purpose, an on-line GC analytical system equipped with both pulsed-flame photometric detector (PFPD) and thermal desorption unit (TDU) was investigated by collecting ambient air samples. The results of our study generally indicated that calibration conditions of GC system is highly sensitive to affect the accuracy of the analytical technique. Most importantly. we found that the use of different matrices in the the preparation stage of working standards was sensitive to control the overall performance of this technique. The calibration of our analytical system was tested by the two types of working standard (prepared by mixing either with high purity $N_2$ or with the ambient air). According to this test, the latter represented more efficiently the detecting conditions of actual air samples. The peak occurrence patterns of both air samples and standards (prepared by mixing with ambient air) were altered in a similar manner as the function of the loaded volume; however, it was not the case for the $N_2$-mixed standards. Results of our study suggest that detection of H$_2$S is highly different from other sulfides and that its quantification requires minimiaing interfering effects of non -pure substance (like water vapor) and (either sorptive or destructive) loss effects.

• Restorative Dentistry and Endodontics
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• v.43 no.1
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• pp.10.1-10.8
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• 2018

Objectives: To examine the surface topography of intact WaveOne (WO; Dentsply Sirona Endodontics) and WaveOne Gold (WOG; Dentsply Sirona Endodontics) nickel-titanium rotary files and to evaluate the presence of alterations to the surface topography after root canal preparations of severely curved root canals in molar teeth. Materials and Methods: Forty-eight severely curved canals of extracted molar teeth were divided into 2 groups (n = 24/each group). In group 1, the canals were prepared using WO and in group 2, the canals were prepared using WOG files. After the preparation of 3 root canals, instruments were subjected to atomic force microscopy analysis. Average roughness and root mean square values were chosen to investigate the surface features of endodontic files. The data was analyzed using one-way analysis of variance and post hoc Tamhane's tests at 5% significant level. Results: The surface roughness values of WO and WOG files significantly changed after use in root canals (p < 0.05). The used WOG files exhibited higher surface roughness change when compared with the used WO files (p < 0.05). Conclusions: Using WO and WOG Primary files in 3 root canals affected the surface topography of the files. After being used in root canals, the WOG files showed a higher level of surface porosity value than the WO files.

• Journal of Life Science
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• v.10 no.4
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.439-444
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• 2008

This study examined the quality characteristics of soybean curd prepared with the addition of yellow paprika juice. The yield rate, pH, and ${\Delta}E$, L, a, and b values of the yellow paprika juice were 80.56$\pm$0.07%, 5.41$\pm$0.06, 25.34$\pm$0.14, 24.83$\pm$0.13, -0.61$\pm$0.24, and 26.28$\pm$0.27, respectively, and its moisture, crude ash, carbohydrate, crude protein, crude lipid, vitamin A, and vitamin C contents were 93.08 g, 0.40 g, 4.95 g, 0.85 g, 0.02 g, 25.26 IU, and 115.08 mg, respectively. The yield rate of the soybean curd did not differ significantly according to the level of added yellow paprika juice, however, there was a significant decrease in pH and a significant increase in acidity. The ${\Delta}E$ and b values of the soybean curd increased as the amount of yellow paprika juice in the formulation increased, whereas the L and a values decreased. Furthermore, hardness significantly increased as the level of yellow paprika juice increased. In terms of overall acceptability, the preferred soybean curd samples were the control and that containing 10% yellow paprika juice.

• Journal of Ginseng Research
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• v.38 no.4
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• pp.264-269
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• 2014

Background: In this study, we examined the effects of various enzymes on chemical conversions of ginsenosides in ginseng extract prepared by amylases. Methods: Rapidase, Econase CE, Viscozyme, Ultraflo L, and Cytolase PCL5 were used for secondary enzymatic hydrolysis after amylase treatment of ginseng extract, and ginsenoside contents, skin permeability, and chemical compositions including total sugar, acidic polysaccharide, and polyphenols were determined on the hydrolyzed ginseng extract. Results: Rapidase treatment significantly elevated total ginsenoside contents compared with the control (p < 0.05). In particular, deglycosylated ginsenosides including Rg3, which are known as bioactive compounds, were significantly increased after Rapidase treatment (p < 0.05). The Rapidase-treated group also increased the skin permeability of polyphenols compared with the control, showing the highest level of total sugar content among the enzyme treatment groups. Conclusion: This result showed that Rapidase induced the conversion of ginsenoside glycosides to aglycones. Meanwhile, Cytolase PCL5 and Econase treatments led to a significant increase of uronic acid (acidic polysaccharide) level. Taken together, our data showed that the treatments of enzymes including Rapidase are useful for the conversion and increase of ginsenosides in ginseng extracts or products.