• 제목/요약/키워드: Rice's formula

검색결과 44건 처리시간 0.017초

강도비를 적용한 Rice-저항곡선과 변형경화를 고려한 $J_{\delta}$-저항곡선과의 비교 (On Reliability and Comparison of $J_{Rice}$-Resistance considering Optimal Strength Ratio and $J_{\delta}$-Resistance Curves converted from CTOD using Appropriate Strength chosen according to Strain Hardening Level)

  • 장석기
    • Journal of Advanced Marine Engineering and Technology
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    • 제26권1호
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    • pp.59-67
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    • 2002
  • The comparison of $J_{Rice}$-resistance considering a few strength ratio in Rice J-integral formula and $J_{\delta}$-resistance curves converted from experimental CTOD using appropriate strength chosen according to strain hardening level, n=10.6 (A533B steel) and n=8.1 (BS4360 steel) is carried out. The optimal dimensionless strength ratio like the factor of revision, (see full text)reflecting strain hardening level in Rice\`s experimental formula is found out and the reliability of appropriate reference strength chosen according to strain hardening level in different materials is investigated through doing that CTOD is transformed from $J_{\delta}$-integral using relationship between J-integral and CTOD. The results are as follows; 1) The optimal factor of revision is when m equals to 3 in (see full text) for Rice's and the above optimal factor of revision multiplies by coefficient, η in Rice's experimental formula instead of n=2, 2) and the pertinent reference strength for high strain hardening material like BS4360 steel is ultimate strength, $\sigma_{u}$ and for material like A533B steel is ultimate-flow strength, $\sigma_{u-f}$. The incompatible of the behavior of both experimental J-resistance curves using Rice's formula and CTOD-resistance curves for A533B and BS4360 steel by Gordon, et al., could be corrected using the optimal factor of revision in Rice\`s and the pertinent reference strength in J=$m_{j}$${\times}$$\sigma_{i}$${\times}$CTOD.

1400년대~1600년대 고문헌에 기록된 술의 고찰 - 순곡주류 중 단양주를 중심으로 - (Review on Sools, Korean Traditional Rice Liquors of Ancient Literatures Published in 1400~1600s: Focusing on Single-Brewed Rice Liquors, Danyangju)

  • 원선임
    • 한국식품조리과학회지
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    • 제29권2호
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    • pp.193-208
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    • 2013
  • The purpose of this study was to investigate the characteristics and brewing methods of Danyangju, which is one of the traditional single brewed rice liquors using Korean ancient literatures publishes from the 1400's to 1600's. Total 32 Danyangju products and 55 brewing methods were found by reviewing the ancient literatures. Danyangju products could be classified into four groups depending on type of grain used: 1) 13 Danyangju products with non-glutinous rice, 2) 14 products with waxy rice, 3) 4 products with mixture of waxy and nonwaxy rice, and 4) 2 products with barley. In this paper, not only ingredients, formula and utensils needed for preparation of Danyangju, but also brewing characteristics and terminology were reviewed. The findings on Danyangju in this study would be useful to improve the brewing methods and quality of Korean traditional liquors.

Treatment of Cow's Milk Protein Allergy

  • Vandenplas, Yvan;De Greef, Elisabeth;Devreker, Thierry
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • 제17권1호
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    • pp.1-5
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    • 2014
  • The diagnosis and treatment of cow's milk protein allergy (CMPA) is still a challenge. A systematic literature search was performed using Embase, Medline, The Cochrane Database of Systematic Reviews and Cochrane Central Register of Controlled Clinical Trials for the diagnosis and treatment of cow's milk allergy (CMA). Since none of the symptoms of CMPA is specific and since there is no sensitive diagnostic test (except a challenge test), the diagnosis of CMPA remains difficult. A "symptom-based score" is useful in children with symptoms involving different organ systems. The recommended dietary treatment is an extensive cow milk based hydrolysate. Amino acid based formula is recommended in the most severe cases. However, soy infant formula and hydrolysates from other protein sources (rice) are gaining popularity, as they taste better and are cheaper than the extensive cow's milk based hydrolysates. Recent meta-analyses confirmed the safety of soy and estimate that not more than 10-15% of CMPA-infants become allergic to soy. An accurate diagnosis of CMA is still difficult. The revival of soy and the development of rice hydrolysates challenge the extensive cow's milk based extensive hydrolysates as first option and amino acid formula.

쌀 단독 알레르기 1예 (A Case of Isolated Rice Allergy)

  • 박문호;손수민;최병규;김여향;강유나;최원정;김애숙;황진복
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • 제9권1호
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    • pp.80-84
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    • 2006
  • 쌀은 비교적 낮은 항원성을 보이는 것으로 알려져 있으나 영유아기 식품 알레르기 질환의 원인이 될 수 있으며, 다른 식품에는 과민 반응없이 쌀 단독으로 알레르기를 보이는 경우도 있고, 항원성이 매우 낮은 것으로 알려진 쌀미음에도 반응이 나타났으며, 나이가 들면서 저절로 호전을 보이는 영유아기의 일시적 경과를 보인다. 쌀 단독 알레르기 1예를 문헌 고찰과 함께 보고하는 바이다.

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CCT 시험편을 이용한 저탄소강의 J 저항곡선에 관한 연구 (A Study on J-Resistance Curve of Low-Carbon Steel Using Center Cracked Tension Specimen)

  • 고성위
    • 수산해양기술연구
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    • 제22권2호
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    • pp.40-45
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    • 1986
  • In this paper, the I-resistance curve of low-carbon steel with 3 mm thickness was investigated for various crack ratios. The experiments were carried out for the center cracked tension (CCT) specimen with about 50 mm width on an instron machine. The plane stress fracture toughness obtained by the Simpson's formula was Ii. = 24.96 kgffmm. Simpson's formula which considers crack growth in obtaining J integral showed more conservative lin than Rice's and Sumpter's. For materials that may be approximated by the Ramberg and Osgood stress strain law, the relevant crack parameters like the J integral, load line displacement are approximately normalized. Crack driving forces in terms of the I integral are computed for low-carbon steel CCT specimen using the above estimation scheme. Comparison of the prediction with actual experimental measurements by Simpson's formula showed good agreement for several different sized specimen.

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Genotyping Based on Polymerase Chain Reaction of Enterobacter sakazakii Isolates from Powdered Infant Foods

  • Choi, Suk-Ho;Choi, Jae-Won;Lee, Seung-Bae
    • Food Science and Biotechnology
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    • 제17권6호
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    • pp.1171-1177
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    • 2008
  • This study was undertaken to classify Enterobacter sakazakii isolates from 13 powdered infant formula products, 25 powdered weaning diet products, and 33 weaning diet ingredients on polymerse chain reaction (PCR) methods. The numbers of the isolates from 1 powdered infant formula product, 7 powdered weaning diet products, and 6 weaning diet ingredients were 1, 14, and 8, respectively. The contaminated ingredients were 1 rice powder, 2 millet powders, 2 vegetable powders, and 1 fruit and vegetable premix. PCR with the primer of repetitive extragenic palindromic element (REP-PCR) and random amplification of polymorphic DNA(RAPD) were effective in discriminating among the isolates, but tRNA-PCR and PCR with the primer of l6S-23S internal transcribed spacer (ITS-PCR) were not. Some of E. sakazakii isolates from vegetable powders, fruit and vegetable premix, and millets powders were classified into the clonal groups based on the DNA patterns in the REP-PCR and RAPD analysis. A close genetic relationship among the isolates from some of the powdered weaning diet products and the rice powder was also detected in the cluster analysis based on the DNA patterns in RAPD.

수유방법별 관련요인 및 영아의 성장비교 (The study on related factors of feeding type and comparison of development between breast-fed and formula-fed infants)

  • 현혜진;권미경;한경자;윤순녕
    • 가정∙방문간호학회지
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    • 제5권
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    • pp.5-19
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    • 1998
  • This study presents results of surveys conducted Seoul and Kangreung public health center using structured questionnaire developed by researchers to identify factors that were relevant to the method of feeding. To compare the infant's development between the breast-fed infants and formula-fed infants, infant's height, weight, triceps skinfold during 1month and 4months were cheked. The results were as follows : 1. At postpartum, 59.1% infants had formula feeding, while 22.6% had breast feeding. At 1 month old, 49.6% infants had formula feeding, 27.8% had breast feeding. At 4 months old, 60.9% infants had formula feeding, while 26.1% had breast feeding. 2. 'Lack of breast milk' was the predominant reason for formula feeding. 3. The sujects didn't enough eat not only rice and seaweed soup but also any other specific foods during breast feeding period. 4. Factors that affected the method of feeding were the patterns of delivery, mother's height & weight, first baby feeding type(at post partum), infant sex, mother's age, preparation of breast feeding, first baby feeding type, regular clinic visit (at 4months old). 5. The birth weight and height were correlated with mother's weight and height. 6. There were no significant different on infant's weight, height, triceps skinfold between breast-fed infants and formula-fed infants.

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제조방법에 따른 약식의 품질 특성 (Quality Characteristics of Yaksik Prepared by Different Methods)

  • 김종군;김주숙
    • 한국식품조리과학회지
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    • 제16권5호
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    • pp.453-459
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    • 2000
  • Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter's color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.

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지역 식품을 이용한 이유 보충식의 개발과 이의 영양학적 검토 및 저장성에 관한 연구 (Development and Evaluation of the Supplementary Foods for Korean Infants and Children)

  • 안경미;문수재;최홍식;곽동경
    • Journal of Nutrition and Health
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    • 제18권4호
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    • pp.259-271
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    • 1985
  • The purpose of this study was to develop supplementary foods for infants and young children in order to improve their nutritional status. Three formulas composed of rice, soybeans, fish, dry skim milk and sesame in varying proportions were studied. The three formulas, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$, were consisted of Rice(R), Soybean$(S_{1})$, Sesame$(S_{2})$ (60 : 35 : 5) , Rice, Fish(F), Soybean, Sesame (60 : 10 : 25 : 5) , and Rice, Dry Skin Milk (M), Soybean, Sesame (60 : 10 : 25 : 5), respectively. A proximate analysis and amino acid determination were made on the developed formulas. In the animal assay, growth rate, PER and FER were evaluated and biochemical analyses were also carried out. A storage test and the cost evaluation were also conducted. The summarized results are as follows : 1) The proximate composition of the three formulas were 7.3-7.4% of moisture, 15.9-21.5% of crude protein, 7.8-9.6% of crude fat and 2.5-2.8% ash. 2) The result of amino acid analysis showed that the 1st limiting amino acids of $RS_{1}S_{2}$ and $RFS_{1}S_{2}$ were lysine (amino acid score, 76.6) and threonine (amino acid score, 93.3), and that of $RMS_{1}S_{2}$ and the commercially prepared formula were sulfur containing amino acids (amino acid score, 82.0 and 54.4). When the contents of the amino acids of the three formulas were compared with mother's milk and cow's milk, the balance of the amino acid of each formula was superior to mother's milk but inferior to cow's milk. 3) In the animal assay, the growth rate of all groups increased gradually during the experimental period. 4) The C- PER, which was corrected on the basis of the casein PER of 2.5 was 2.99, 3.38 and 3.10 in the $RS_{1}S_{2}$, $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ respectively. The C- PER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were Significantly (P<.05) higher than that of the casein. 5) The FER of the casein, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$ were 0.37, 0.39, 0.43 and 0.39, respectively. The FER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were also significantly (P<.05) higher than that of the casein. 6) The concentrations of hematocrit, hemoglobin, total protein and albumin in the serum of the rats of all groups were not significantly different among groups. 7) The storage stability test showed that the total plate count (TPC), the coliforms count and the bacterial spore count in the ingredients were quiet low. However, after 30 and 60 days storage, the count in $RFS_{1}S_{2}$ increased and were higher at room temperature than refrigerated temperature. 8) In the cost evaluation, the cost of the developed formulas was \1,826-2,626 / kg. This was less than that of the commercially prepared formula (\3,300-4,073 / kg) and that of the imported formula (\4,250-8,720 / kg).

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흑미 및 현미의 부분적인 대체가 절편의 물성과 노화에 미치는 영향 (Effect of Partial Replacement of Rice Flour with Black or Brown Rice Flour on Textural Properties and Retrogradation of Julpyun)

  • 윤계순
    • 대한가정학회지
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    • 제39권1호
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    • pp.103-111
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    • 2001
  • 흑미 및 현미를 0%에서 20%단위로 100%까지 대체하여 절편을 제조하고 이들의 texture 및 관능적 특성 등을 살펴보았으며 저장중 노화경향을 Avrami 방정식으로 분석하였다. 흑미 및 혼합절편의 수분함 량은 52.03% ~53.51 %로 현미 및 혼합절편보다 약간 높았고 관능검사결과 흑미나 현미 모두 대체율이 4 40%이하일 때 색깔, 풍미, 전체적 수응도에 있어서 유의적으로 높은 기호성을 보였다. texture 측정결과 견고도의 경우 흑미 및 현미 대체절편에서 모두 백미절편보다 낮은 값을 나타냈고 접착성은 흑미, 현미 대체비율이 증가함에 따라 더커지는 경향을 보였다. 혼합절편의 노화경향을 분석하기 위해 저장기 간 동안의 견고도를 측정한 결과 100%흑미, 현미 및 40%흑미, 현미대체절편이 저장 전 기간을 통해 대체로 덜 단단함으로써 노화가 지연됨을 알수 있었고 이 결과를 Avrami 방정식에 의해 분석했을때 에도 시간상수가 더 길게 나타나 절편제조에서 흑미 및 현미 대체시에 노화가 지연되는 것으로 확인되었다.

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