• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.499-508
• /
• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.463-471
• /
• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• Food Science and Preservation
• /
• v.20 no.1
• /
• pp.52-61
• /
• 2013

This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju (0, 0.5, 1.0, 1.5, 2.0 percent) but also to examine the quality changes in jujube Yakju during its storage (for 75 days at $35^{\circ}C$). The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation (selection rate) scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness (L) and redness (a) decreased and the yellowness (b) increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube Yakju were citric acid, succinic acid, lactic acid, malic acid and acetic acid.

• Journal of the Korean Society of Radiology
• /
• v.16 no.5
• /
• pp.513-518
• /
• 2022

Electron beam quality assurance (QA) should be done regularly for accurate radiation therapy. However, QA tools used in clinical practice are designed mainly for X-rays. So, a dosimeter for electron beam QA is required. Therefore, in this study, the electron beam detection performance was measured by using a thorium bromide material as an electron beam sensor. In addition, it was evaluated whether it could be applied with an electron beam QA dosimeter. Reproducibility, linearity, and dose rate dependence were evaluated at 6 MeV and 9 MeV energies. As a result of reproducibility, it showed a maximum output change of 0.92% at 6 MeV and 1.15% at 9 MeV. The linearity result evaluation and determination coefficient were presented as 0.9998. As a result of dose rate dependence evaluation, relative standard deviation 0.51% at 6 MeV and relative standard deviation 1.07% at 9 MeV were presented. The manufactured TlBr sensor shows the ability to detect radiation that meets the criteria for evaluation of reproducibility, linearity, and dose rate dependence. These results mean that the TlBr dosimeter is applicable as an electron beam QA dosimeter.

• Journal of Fashion Business
• /
• v.18 no.4
• /
• pp.168-179
• /
• 2014

Everyone has the desire to be well shaped. Modern people in the $21^{st}$ century utilize their external appearance as a tool to express their personalities and social activities for the improvement of cultural life and the acceleration of information transfer. The expression of beauty is a method of communication from the view point of creation in addition to the exchange of meaning & value, and it has become a method of image transfer due to the increased desire for a better appearance. The beauty industry was established in 1948 by the execution of the 1st hairdresser's license test, and has been developed in full scale through the enactment of the public health control act. Therefore, beauty education is currently qualitatively and quantitatively developed, and the educational role of the beauty institute has expanded to include training beauty professionals. Private beauty institutes provide students with beauty related education in preparation for the national technical qualification examinations or private beauty association tests. These beauty education opportunities enable aspiring beauticians to attend various beauty competition events and acquire a sense of accomplishment. The purpose of this study was to determine how the quality of the beauty educational institutes affects the re-registration rate, and to analyze the effect of the beauty educational institutes quality on the intention of re-registrations using a survey. The study results show that variables such as 'lecture satisfaction', 'internal environment satisfaction', 'facility satisfaction', and 'tuition satisfaction' are significantly related to the rate of re-registrations, with 'lectures satisfaction' especially having the largest influence on re-registration.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.9
• /
• pp.1281-1287
• /
• 2015

This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen ($NH_3-N$) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The $CO_2$ amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.30 no.1B
• /
• pp.27-38
• /
• 2005

IP Multicast has not been deployed because of hardware problems. So a new scheme that is called Overlay Multicast for group communication has been emerged. It supports IP Multicast functions, which is located on application level. For developing it, we have been focused on efficient overlay tree construction among group members with low stretch and stress. However, we should consider a variety of transmission or receipt condition since a real internet environment has users with various transmission/receipt rates. Thus, we make one-time source specific tree depending on required bandwidth informationof group members when a member requests data transmission. Our mechanism provides satisfied data quality limited maximum transmission rate of the source to each group members. Furthermore, we manage a large group enough as distributing control information to cores that are designated membersfor maintaining host member information. Lastly, we prove that our tree guarantees data quality to each group members, and show low tree consruction time is required. In addition, for evaluating group scalability, we analyze control information increasing rate via group size, and validate its scalability.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.8 no.3
• /
• pp.397-412
• /
• 1996

This study aims to present the fundamental strategies to improve the Indoor Air Quality (IAQ) in apartment buildings. To investigate the concentration of indoor air pollutants such as radon, formaldehyde, and VOCs, both the document survey and the field measurement were conducted. In addition, to identify the source of the air pollutants, the laboratory experiment was carried out for various building materials. Finally, the minimum period to be reserved befor3e building occupation to ensure healthy IAQ, which largely depends on the ventilation rates, was simulated using a simple compuer program. The results of this study can be summarized as follows: 1. In case of newly-constructed apartment houses, concentrations of formaldehyde, VOCs and radon were found to exceed the standard. Meanwhile, at existing apartment houses, concentrations of VOCs, particularly toluene and xylene, highly exceeded the standasrd level. Concentrations of formaldehyde and radon, however, had been lowered according to the duration of occupation. 2. The laboratory experiment of concentration of pollutants per square meter of building material surface area showed that radon gas was much emitted from the gypsumboard; formaldehyde from flooring and wallpaper; and VOCs from paints and kitchen furnishings. The emission rates of formaldehyde and VOCs were proportional to air temperature. 3. According to the simulation of the minimum period to be reserved before occupation, newly-constructed airtight houses required about 190-200 days, and naturally ventialted houses with fully-open-windows required about 20-45days, in order to keep the level of radon gas lower than standard. Therefore, with the current practice, the date of occupation should be delayed for about 15 days.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.22 no.2
• /
• pp.59-65
• /
• 2018

We conducted an isothermal slow cook-off(ISCO) test for an aluminized explosive containing AP. The sample bulged before the run-away reaction, and therefore we were unable to obtain the ISCO data. However, these phenomena did not occur for a certain AP grade, which means that the quality of the AP exerted a significant effect on the thermal stability of the explosive formulation. In this study, we investigated the thermal stability difference between a good and bad AP grade. First, we characterized the thermal properties of all APs by Differential Scanning Calorimeter(DSC) and correlated them to the ISCO phenomena. In addition to the DSC study and ISCO test, we also investigated and calculated the SADT and self-heating rate by the ARC of the different AP qualities to interpret the thermal stability of the explosive formulation. Moreover, we investigated the impurity of the AP and a preparation method to remove the included impurity and crystallization. Finally, we implemented qualification methods to identify the quality of AP by DSC using a high-pressure crucible.

• The Journal of the Korea Contents Association
• /
• v.21 no.1
• /
• pp.203-209
• /
• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.