• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Textile Coloration and Finishing
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• v.25 no.1
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• pp.37-46
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• 2013

This paper surveys the ESD characteristics of the PANI added PU/MWNT film according to the manufacturing conditions such as variation of the loading contents of PANI and the mixture ratio of 2 dispersion solutions. For this purpose, PANI added PU/MWNT ground films were made with IPA/MWNT 3wt% dispersion solution and PANI/DMF dispersion solutions(5, 10, 15, 20, 25, and 30wt% contents of the PANI) by the mixture ratio of dispersion solution(10/50, 20/40, 30/30, 40/20, and 50/10part) in the PU (972DF) 100g, which was treated with 500rpm for 30min in the stirrer with condition of the dry temperature $120^{\circ}C$ for 2min. Totally, 36 kinds of PANI added PU/MWNT film specimens were prepared. The physical properties of the PANI added PU/MWNT films such as electrical resistivity, absorbancy by UV-Vis spectrometer, and triboelectricity were measured and discussed with surface characteristics of the PANI added PU/MWNT films by SEM. The dispersion property of PANI to the DMF showed best dispersion at the 25% of PANI content. The surface electrical resistivity of the PANI added PU/MWNT films was decreased with increasing the weight content of PANI/DMF dispersion solution, and it showed the lowest value $10^6{\Omega}$ at the mixing condition of PANI/DMF 20part and MWNT/IPA 40part with 30% PANI. Furthermore, it was shown that the electrical and physical properties of the PANI added PU/MWNT film such as electrical resistivity, and triboelectricity were better than those of PU/MWNT film prepared with no PANI, which was result obtained in previous paper.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1173-1178
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• 2000

Ice cream was prepared from cream added egg white mix(EWM) food fermented with Lactobacillus acidophilus(KCTC 2182). Change of viable cells during fermentation of cream added EWM food and sensory properties and hardness of ice cream prepared from lactic fermented EWM food added with cream were investigated. (1) As the ratio of cream to EWM was higher, stationary phase of growth curve of L. acidophilus was longer and number of viable cells during fermentation was higher. (2) Sensory properties of ice cream prepared from Formula 4 (EWM 60 : cream 40) and Formula 5 (EWM 50 : cream 50) were better than those of other formulas. Optimum condition of mix formula and fermentation time was Formula 4 fermented for 15 hr. (3) As the ratio of cream to EWM was higher, the hardness value of ice cream was lower. Therefore, the hardness value of ice cream prepared from Formula 5 was the lowest.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.70-77
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• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Economic and Environmental Geology
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• v.56 no.4
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• pp.447-456
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• 2023

Even after 2000, oil prices rose enough to be comparable to the past, but the impact on economic variables was relatively stable. Therefore, this study tries to empirically examine that the response of the Korean economy to oil prices has changed since the 1998 financial crisis, when there was a structural change in the Korean economy. Through empirical analysis, it was tested that the influence of oil prices and producer prices on consumer prices had changed in the period before and after 1998, and that the influence of producer prices on the value-added ratio by industry sector also changed. This means that the transfer of the increase in production cost to consumer prices has been alleviated, and the impact on added value has also been alleviated. Various studies should be conducted to understand the causes of the empirical results, such as changes in the relationship between producer prices and consumer prices, factors in the industrial sector due to rising oil prices, and changes in products.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• Journal of Climate Change Research
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• v.7 no.1
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• pp.59-68
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• 2016

The world's major countries have focused on the renewable energy industry as the solution to climate change and the energy crisis. Nevertheless, there are no studies on the economic effects of the renewable energy industry. This study analyzed the economic effects of Korea's renewable energy industry by using the 2010 Input-Output Table. It is estimated that Korea's renewable energy industry made a production-induced effect of 2.0262 won, and a value-added-induced effect of 0.6138 won through an increase in output growth of 1 won, and an employment-induced effect of 2.3046 labors through an increase in output growth of 1 billion won. Both the effect ratio and the response ratio were greater than 1, which means the renewable energy industry is an intermediate manufacturing industry whose forward linkage effect and backward linkage effects are large. These results show differences with previous studies that classified electricity sector and renewable energy industry into final primary production industries. It is expected that the economic effects of the renewable energy industry will become greater in the future. Therefore, research on statistics related to the renewable energy industry is needed for more precise analysis.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05c
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• pp.178-181
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• 2003

In this work, we etched PZT films with various additive gases ($O_2$ and Ar) in $Cl_2/CF_4$ plasmas, while mixing ratio was fixed at 8/2. After the etching, the plasma induced damages are characterized in terms of hysteresis curves, leakage current, retention properties, and switching polarization. When the electrical properties of PZT etched in $O_2$ or Ar added $Cl_2/CF_4$ were compared, the value of remanent polarization in $O_2$ added $Cl_2/CF_4$ plasma is higher than that in Ar. added plasma. The maximum etch rate of the PZT thin films was 145 nm/min for 30% Ar added $Cl_2/CF_4$ gas having mixing ratio of 8/2 and 110 nm/min for 10% $O_2$ added to that same gas mixture. In order to recover the ferroelectic properties of the PZT thin films after etching, we annealed the etched PZT thin films at $550^{\circ}C$ in an $O_2$ atmosphere for 10 min. From the hysteresis curves, leakage current, retention property and switching polarization, the reduction of the etching damage and the recovery via the annealing was turned out to be more effective when $O_2$ was added to $Cl_2/CF_4$ than Ar. X-ray diffraction (XRD) showed that the structural damage was lower when $O_2$ was added to $Cl_2/CF_4$. And the improvement in the ferroelectric properties of the annealed samples was consistent with the increased intensities of the (100) and the (200) PZT peaks.