• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.51-51
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• 2023

Global warming has significant effects on the growth and development of wheat and can cause a reduction in grain yield and quality. Grain quality is a major factor determining the end-use quality of flour and a reduction in quality can result economic losses. Therefore, it is necessary to study the physiological characteristic of wheat to understand its response to temperature elevation, which can aid in the development of strategies to mitigate the negative effects of high temperature and sustain wheat production. This study investigated the effects of elevated temperature on grain characteristics and quality during the grain filling period of two Korean bread wheat cultivars Baekkang and Jokyoung. These two bread wheat cultivars were subjected to an increasing temperature conditions regime; T0 (control), T1 (T0+1℃), T2 (T0+2℃) and T3 (T0+3℃). The results showed that high temperature, particularly in T3 condition, caused a significant decrease in the number of grains per spike and grain yield compared to the T0 condition. The physical properties, such as grain weight and hardness, as well as chemical properties, such as starch, protein, gluten content and SDSS, which affect the quality of wheat, were changed by high temperature during the grain filling period. The grain weight and hardness increased, while the grain size not affected by high temperature. On the other hand, amylose content decreased, whereas protein, gluten content and SDSS increased in T3 condition. In this study, high temperature within 3℃ of the optimal growth temperature of wheat, quantity properties decreased while quality-related prosperities increased. To better understand the how this affects the grain's morphology and quality, further molecular and physiological studies are necessary.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Journal of Environmental Health Sciences
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• v.17 no.2
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• pp.1-8
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• 1991

The stochastic variance and structures of time series data on air quality were examined by employing the techniques of autocorrelation function, variance spectrum, fourier series, ARIMA model. Among the air quality properties of atmosphere, SO$_{2}$ is one of the most siginificant and widely measured parameters. In the study, the air quality data were included hourly observations on SO$_{2}$ TSP and O$_{3}$. The data were measured by automatic recording instrument installed in Kwanghwamoon during February and March in 1991. The results of study were as follows 1. Hourly air quality series varied with the domiant 24 hour periodicity and the 12 hour periodic variation was also observed. 2. The correlation coefficients between SO$_{2}$ and O$_{3}$ is -0.4735. 3. In simulating or forecasting variation in SO$_{2}$ ARIMA models are on a useful tools. The multiplicative seasonal ARIMA (1, 1, 0) (0, 2, 1)$_{24}$ model provided satisfactory results for hourly SO$_{2}$ time series.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1332-1336
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• 2003

An experimental method is presented to maximize the replication quality of UV-molded micro-optical components. It is important to maximize the replication quality, because one can obtain the replicated micro-optical components with desired properties by accurate control of the shape. In the present study, a simple technique to avoid micro-air bubbles was first suggested. The effects of the UV-curing dose and the compression pressure on the replication quality of UV-molded structure were examined experimentally. Finally, as a practical application of the process design method, microlens arrays with diameters between 8 ${\mu}m$ and 96 ${\mu}m$ were fabricated by the present method, and the replication quality and the optical properties of the replicated microlens were measured and analyzed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.163-174
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• 2002

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.303-304
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• 2013

The field application through the quality control of self adhesive rubberized asphalt waterproofing sheet was regulated by KS F 4934 of Korea Standard in 2003. However, the regulations that the different material properties of self-Adhesive waterproofing sheets are difficult to quality control on the standard. Therefore, this research was performed for of quality control all affiliations of self-adhesive waterproofing sheet through basic properties test and proposed quality standard revised bill in KS F 4934.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• Proceedings of the Korean Printing Society Conference
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• 2007.11a
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• pp.1-12
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• 2007

The rheological properties of an ink relate to its performance on the press and to the printing quality. So it is necessary to analyze the relationship between printability and the rheological properties of ink. Transfer rate of ink is one of the important factor deciding print quality. And it is concerned with rheological properties of ink. Thus, in this study, according to the molecular weight of rosin modified phenolic resin the rheological properties of ink were measured by rotational rheometer and then transfer equation of ink, density and gloss were mesured in order to examine the printability of ink.

• Journal of the Korean Graphic Arts Communication Society
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• v.25 no.2
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• pp.1-13
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• 2007

The rheological properties of an ink relate to its performance on the press and to the printing quality. So it is necessary to analyze the relationship between printability and the rheological properties of ink. Transfer rate of ink is one of the important factor deciding print quality. And it is concerned with rheological properties of ink. Thus, in this study, according to the molecular weight of rosin modified phenolic resin the rheological properties of ink were measured by rotational rheometer and then transfer equation of ink, density and gloss were measured in order to examine the printability of ink.

• Fibers and Polymers
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• v.6 no.2
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• pp.174-179
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• 2005

The present paper studies the effect of chitosan, cationic starch and polyvinyl alcohol (PVA) as sizing agents to enhance surface properties of kenaf paper. The polymers were incorporated into the sheets by spray application. The results clearly showed that the addition of chitosan to a sheet formed from beaten fibers had excellent improvement in surface properties, compared to the effect of other additives. Sizing quality of cationic starch fairly matched with the sizing quality of chitosan, however, it was able to reduce the water absorption potential of paper more than chitosan at a same concentration. In most other properties, particularly the most important property for printing papers, surface smoothness, chitosan-sized papers are superior to the paper sized with cationic starch or PVA.