• Proceedings of the Korea Concrete Institute Conference
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• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
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• pp.757-760
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• 2005

In this study, glass abrasive sludge was utilized for a light weight material and graphite was used as expanding agent. The glass abrasive sludge with added expanding agent was formed into pellet by a pelletizer. When glass abrasive sludge is made as pellet, water glass is added as a binder(water : water glass = 8 : 2). The pellet was sintered at $700\~800^{\circ}C$ by rotary kiln composed of 4 segment temp. system. The absorption ratio of lightweight materials tended to increase in proportion to increasing content of graphite. The lowest value of specific gravity that was observed in this study was $1.8\%$.

• Korean journal of food and cookery science
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• 제12권2호
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Journal of the Korean Society of Food Science and Nutrition
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• 제34권10호
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

• Korean Journal of Radiology
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• 제25권1호
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• pp.43-54
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• 2024

Objective: To evaluate the added value of diffusion-weighted imaging (DWI)-based quantitative parameters to distinguish uterine sarcomas from atypical leiomyomas on preoperative magnetic resonance imaging (MRI). Materials and Methods: A total of 138 patients (age, 43.7 ± 10.3 years) with uterine sarcoma (n = 44) and atypical leiomyoma (n = 94) were retrospectively collected from four institutions. The cohort was randomly divided into training (84/138, 60.0%) and validation (54/138, 40.0%) sets. Two independent readers evaluated six qualitative MRI features and two DWI-based quantitative parameters for each index tumor. Multivariable logistic regression was used to identify the relevant qualitative MRI features. Diagnostic classifiers based on qualitative MRI features alone and in combination with DWI-based quantitative parameters were developed using a logistic regression algorithm. The diagnostic performance of the classifiers was evaluated using a cross-table analysis and calculation of the area under the receiver operating characteristic curve (AUC). Results: Mean apparent diffusion coefficient value of uterine sarcoma was lower than that of atypical leiomyoma (mean ± standard deviation, 0.94 ± 0.30 10^-3 mm²/s vs. 1.23 ± 0.25 10^-3 mm²/s; P < 0.001), and the relative contrast ratio was higher in the uterine sarcoma (8.16 ± 2.94 vs. 4.19 ± 2.66; P < 0.001). Selected qualitative MRI features included ill-defined margin (adjusted odds ratio [aOR], 17.9; 95% confidence interval [CI], 1.41-503, P = 0.040), intratumoral hemorrhage (aOR, 27.3; 95% CI, 3.74-596, P = 0.006), and absence of T2 dark area (aOR, 83.5; 95% CI, 12.4-1916, P < 0.001). The classifier that combined qualitative MRI features and DWI-based quantitative parameters showed significantly better performance than without DWI-based parameters in the validation set (AUC, 0.92 vs. 0.78; P < 0.001). Conclusion: The addition of DWI-based quantitative parameters to qualitative MRI features improved the diagnostic performance of the logistic regression classifier in differentiating uterine sarcomas from atypical leiomyomas on preoperative MRI.

• The Korean Journal of Community Living Science
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• 제23권3호
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• pp.339-346
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• 2012

The quality characteristics of kochujang added with additives of different ratios of rice-nuruk (at 1:0.7, 1:1.0, 1:1.3) were studied. The kochujang was stored for 8 weeks at $20{\pm}3^{\circ}C$. The brix tended to increase by increasing mixing ratio of rice-nuruk in all treatments. It increased rapidly up to 4 weeks fermentation and then showed a slight change after 6 weeks. The more mixing ratio of rice-nuruk increased, the more salinity of samples decreased. The initial pH value of kochujang was 5.08-5.10., however, the pH value decreased to 4.82-4.83 after an 8 weeks of storage period. The initial acid value was 0.66-0.68 and increased from 0.66-0.68 to 0.87-0.89. It had slight reduction phenomenon in the sixth week. As the aging period passed, chromaticity such as $a^*$- and $b^*$-values decreased gradually except for $L^*$-value. The moisture content of samples decreased gradually by adding rice-nuruk. but increased by passing an aging period. The initial amino nitrogen content of sample was 304-315 mg%. It increased to 399-442 mg% during the aging period. As the aging period passed, the total cell number increased from 6.81 log CFU/mL to 7.01 log CFU/mL in the fourth week and then steadily decreased to 6.66 log CFU/mL in the eight week. Results of sensory evaluation show that, as more rice-nuruk was added, the kochujang received a lower mark. There was no significant difference in flavor in all treatments. Color and sweetness with increasing amounts of rice-nuruk showed the lowest score. Saltiness rice-nuruk at the ratio of 1:1.0 was the highest at 6.22 points. Texture scores decreased with increasing amounts of the rice-nuruk Based on these results, the overall acceptability of the 1:0.7 rice-nuruk treatment which received the highest score is considered excellent.

• Korean journal of food and cookery science
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• 제25권1호
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• Journal of Information Technology Applications and Management
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• 제21권4_spc호
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• pp.381-401
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• 2014

This study proposes the accurate economic effect (employment inducement coefficient, hiring inducement coefficient, index of the sensitivity of dispersion, index of the power of dispersion, and ratio of value added) of Korea software industry by analyzing the inter-industry relation using the modified inter-industry table. Some previous studies related to the inter-industry analysis were reviewed and the key problems were identified. First, in the current inter-industry table publishedby the Bank of Korea, the output of software industry includes not only the output of pure software industry (package software and IT services) but also the output of non-software industry due to the misclassification of the industry. This causes the output to become bigger than the actual output of the software industry. Second, during rewriting the inter-industry table, the output is changing. The inter-industry table is the table in the form of rows and columns, which records the transactions of goods and services among industries which are required to continue the activities of each industry. Accordingly, if only an output of a specific industry is changed, the reliability of the table would be degraded because the table is prepared based on the relations with other industries. This possibly causes the economic effect coefficient to degrade reliability, over or under estimated. This study tries to correct these problems to get the more accurate economic effect of the software industry. First, to get the output of the pure software section only, the data from the Korea Electronics Association(KEA) was used in the inter-industry table. Second, to prevent the difference in the outputs during rewriting the inter-industry table, the difference between the output in the current inter-industry table and the output from KEA data was identified and then it was defined as the non-software section output for the analysis. The following results were obtained: The pure software section's economic effect coefficient was lower than the coefficient of non-software section. It comes from differenceof data to Bank of Korea and KEA. This study hasa signification from accurate economic effect of Korea software industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제38권3호
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• pp.137-142
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• 2005

New types of patties were prepared with surimi and crab paste, and then characterized. With an increase of additional ratios of crab paste, the moisture (64.8 to $61.5\%$) of the patties slightly decreased while the ash contents (2.3 to $3.7\%$) increased. The Hunter's color values of the patties decreased in lightness (L value, 58.79 to 54.27) but increased in redness (a value, -2.77 to 3.54). Thus, the patties that had added crab paste appeared slightly more reddish. According to the increasing of additional ratios of crab paste, sensory scores on color and flavor increased whereas the texture score decreased. From the above results, based on physical properties and sensory evaluation, the desirable additional ratio of crab paste for preparing patty was $15\%$. The calcium and phosphorus contents of the patties with the addition of $15\%$ crab paste were 148.8 mg/100 g and 139.6 mg/100 g, respectively, and their ratio (approximately 1:1) was the optimal range in body absorption efficiency. The calcium absorption rate with the $15\%$ additions was 4.9 times higher than that of the patty with no additions. Total amino acid content (16,302 mg/100 g) of the $15\%$ additions showed no difference to the patty without additions, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Exceptionally, the cysteine content of the patty with the $15\%$ crab paste additions was 2 times higher than that found in the patty without crab paste. The major fatty acids were 16:0, 18:1n-9 and 18:2n-6 of the total lipids, and there was no difference between the patties with and without crab paste. The above results showed that crab paste can be used as a crab surimi gel source.

• Culinary science and hospitality research
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• 제19권5호
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• pp.184-195
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• 2013

The purpose of this study is to develop fresh pasta added with superjami, which had a high C3G (cyanidin-3-glucoside). Making fresh pasta with wheat flour and superjami(0, 10, 20, 30, 40%) was done, followed by the mechanical test(moisture content, color value, weight, volume, texture, tension) and the sensory analysis(attribute difference test, preference test). Results are as follows. Moisture content of fresh pasta and cooked pasta was the highest in SP40, and the scores of cooked pasta was much higher than those of fresh pasta. L, a and b value decreased as the ratio of superjami powder. Hardness, chewiness and tension force decreased, while weight, volume, adhesiveness and tension distance increased as the ratio of superjami powder. Attribute difference test showed that color intensity, superjami flavor, savory flavor, superjami taste, savory taste, graininess and after swallow were intense as superjami powder was added. The preference test showed that SP20 containing 20% of superjami powder was the most preferable in flavor, taste, texture and overall quality. Therefore, this was taken as the optimal superjami powder contents for maximizing the overall quality of fresh pasta.

• Journal of the Korean Society of Food Culture
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• 제20권5호
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.