• 한국식품영양학회지
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• 제21권3호
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• pp.300-305
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• 2008

This study evaluated the physicochemical and sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Enteromorpha intenstinalis powder. Cookies containing E. intenstinalis powder were significantly lower in L value than of the control. The L value of brightness decreased significantly when E. intenstinalis powder was added to the cookie formula. The a and b values also decreased significantly with the addition of E. intenstinalis powder. The loss and leavening rates were significantly higher when 5% E. intenstinalis powder was added to the samples. The spread ratio increased proportionally with the amount of E. intenstinalis powder added to the cookie formulation The hardness decreased significantly according to the amount of E. intenstinalis powder. A sensory evaluation of acceptability(appearance, flavor, color, texture and overall quality) indicated that adding a 5% E. intenstinalis powder was most the acceptable treatment compared to the other treatments.

• 대한가정학회지
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• 제42권7호
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• pp.131-143
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• 2004

The purpose of this paper is to prepare a satellite account of the household sector that is reflected in the current national income account by approving the economic activities of unpaid household labor as production activity and estimating its value. The study produced three results. First, as different methods of evaluation can be useful according to different study goals or the contents of related policies, it is unreasonable to present a single result for estimating unpaid household labor. This study, therefore, presented the values of housework based on 5 methods, ranging from 124 to 150 trillion won. Second, to input the added value of household production from the fixed capital (household durable goods), this study adopted the declining balance method used in the Korea National Statistical Office. As a result, the total consumption of fixed capital was estimated at approximately 18.8 trillion won. Third, the total added value of unpaid household labor was estimated to range from 143 to 169 trillion wens. The amount is a production value excluded from the SNA which needs to be formed as a separate household satellite account. The ratio of this total value added was 30-35.4 percents to the 1999 GDP in Korea(477 trillion wens).

• 한국식품조리과학회지
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• 제16권3호
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

• 통상정보연구
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• 제11권1호
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• pp.139-155
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• 2009

This study investigates empirically the export competitiveness of Korea and Japan in America by calculating 4 indexes such as market share index(MSI), export similarity index(ESI), market comparative adventage index(MCAI) and market share expansion ratio(MSER)-export similarity deepening ratio(ESDR). The empirical finding of this analysis shows that Korea is competitive in the labor-intensive products and Japan in the technology-intensive products. This result also meets the general understandings that Japan is superior to Korea in the export competitiveness such as value added of goods, etc. Therefore, in order to strengthen the export competitiveness of Korea in the US market, it's desirable for our firms and government to improve the quality of product ranges by developing technologies focused on the higher value-added products.

• 한국환경과학회지
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• 제12권10호
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• pp.1079-1084
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• 2003

This study was carried out to check changes of components in the slaughter waste by the bacteria isolated from slaughter wastes from Gyungnam Province from May to June 2000, and to find usefu] organism for treatment of the waste. Bacteria used in this study were Aeromonas hydrophila, as the dominant of the waste. Optimum conditions for bacterial culture were obtained as the temperature of 35$^{\circ}C$, pH 6.5, and shaking of 120 rpm in nutrient broth. The mean values of dissolved oxygen was 4.14 mg/1; biochemical oxygen demand, 1731.21 mg/1; ratio of BOD/COD, 0.53-0.64; ratio of T-P/T-N, 1.0-1.41; and viable counts of the waste, 5.47${\times}$10$\^$7/ CFU. Little change in total nitrogen observed by 36 hr of the culture. The largest amount of increasing NH$_4$$\^$+/-N was observed in the sample that 10% of the waste added in nutrient broth with A. hydrophila showing the value of 29.19 mg/l at the beginning to 570.36 mg/1 by 36 hr of culture. However, the highest increasing ratio between initial amount and finals at 36 hr of culture showed as 41.6 times when 3% of the waste added. NO$_3$ -N was decreased showing the value of 71.27 mg/1 to 32.14 mg/1 by 24 hr of culture with the organism when 10% of the waste added in nutrient broth. Total phosphorus was decreased showing the value from 188.74 mg/1 to 101.41 mg/1 after 12 hr of culture with the organism when 5% of the waste added in nutrient broth, while T-P was decreased gradually by 24 hr of culture from 193.8 to 101.4 mg/1 when 10% of the waste added.

• 한국식품영양학회지
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• 제24권1호
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• 동아시아식생활학회지
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• 제5권2호
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• pp.73-77
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• 1995

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

• Preventive Nutrition and Food Science
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• 제5권2호
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• pp.100-104
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• 2000

The caloric contribution of diets supplemented with sucrose, corn oil, or tallow with or without additional calcium was examined using female CD1 weanling mice. Mice were limit-fed a semi-purified diet alone or with added isocaloric amounts from sucrose, corn oil, or tallow for 28 days. In addition, diets with suppelmental fat contained either 0.60% or 1.5% calcium. Fecal fat and fecal soap excretions were greater (p<0.06) for mice fed tallow than for those fed corn oil. Mean metabolizable energy values for sucrose, tallow, and corn oil averaged 4.01, 7.96, and 8.94 kcal, respectively. Retention of digested energy from sucrose, tallow and corn oil averaged 13%, 10% and 21%, respectively. Hence, per gram of added nutrient, retained energy from tallow averaged 1.60 and that from corn oil averaged 4.11 times that of added sucrose. Retained energy from added corn oil was greater (p<0.01) than from added tallow. On a retained energy basis, the relative value for corn oil was greater and the relative value for tallow was less than the metabolizable energy ratio of fat to carbohydrate proposed by Atwater of 2.25.Added calcium depressed(p<0.01) digestibilities of both dry matter and energy with a greater(p<0.01) effect on tallow than on corn oil. These findings imply that the source of fat and calcium in the diet influence the avail-ability energy in diets and should be considered in feed formulations.

• 한국환경생태학회지
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• 제18권1호
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• pp.53-60
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• 2004

아파트단지 내부녹지가 온도변화에 미치는 영향을 파악하고자 서울시 서초구, 강남구, 송파구 등 한강 이남지역에 위치한 아파트단지중 36개 지역을 대상으로 연구를 수행하였다. 아파트단지 내부온도는 Landsat ETM＋영상 2scene을 분석하여 추정하였으며 온도변화 영 향요인으로는 토양피복유형과 건물밀도, 식생활력도로 구분하였다. 토양피복유형과 아파트단지내 온도와의 상관관계 분석결과 녹지율은 음(－)의 상관관계를, 불투수포장율은 양(＋)의 상관관계를 보였으며 건폐율은 유의성이 인정되지 않았다. 투수포장지를 녹지면적과 불투수포장면적에 각각 합산한 값과 온도값의 상관관계 분석결과 투수포장면적을 불투수포장면적에 합산하여 산출한 상관계수보다 녹지면적에 합산하는 것이 상관계수가 보다 높게 나타나 투수포장지역도 녹지지역과 함께 도시온도를 낮추는 요소로 작용하는 것으로 판단되었다. 건물밀도의 요소로 선정한 용적율은 온도값과 유의성이 없었으며 NDVl는 값이 높을수록 온도가 낮았다. 아파트단지내 온도분포모형 구축을 위해 투수＋녹지율, 녹지율, 건폐율, NDVI값을 독립변수로, 대상지온도를 종속변수로 한 회귀분석 결과 두 시기 영상 모두 독립변수 중 투수＋녹지율만이 회귀식에 채택되었으며 회귀식의 수정 결정 계수($R^2$)는 각각 41.4(2000년 9월)와 40.4(2001년 6월)이었다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1998년도 가을 학술발표회 논문집(I)
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• pp.48-53
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• 1998

The purpose of this study to fine the mixture of concrete for Top-Down method. As a result, In fresh concrete, slump value and slump-flow value were increased as fly ash concrete(10% ratio). When plasticizer was added 1.5% by weigh of binder in concrete, no fly ash concrete and fly ash concrete(10% ratio) all occurred segregation. And, no fly ash concrete and fly concrete(10% ratio) all showed compressive strength development close plain concrete as increasing plasticizer quantity. Especially, in case of 1.5% plasticizer of binder showed high compressive strength development.