• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1129-1136
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• 2001

This study was to investigate the suitability of six domestic wheat cultivars for the Korean-style steamed bread made under optimal conditions. Six wheat flours milled from cultivars of Greu, Kumgang, Eunpa, Taptong Kobun, and Allgreu contained 13.8, 13.7, 13.7, 13.0, 11.7, 11.0% of protein. Control bread was made from blend (protein 10.5%) of 50% high strength and 50% low strength wheat flours milled from imported wheats. The volume of steamed bread made from Kumgang was highest followed by Eunpa, Tapdong, Kobun, Greu, control bread, Allgreu. Especially, the bread qualities of Kumgand and Kobun were superior to the control bread, showing better surface characteristics such as smoothness, glossiness, and whiteness, better shapes and desirable texture. Domestic wheat flours, having medium strength with high protein content above 13.0% were suitable for steamed bread except for Greu. Volumes of steamed bread made from domestic wheat flours were correlated with protein and ash content, flour color (L value), farinograph dough development time and stability, whereas spread ratio, total bread score and overall acceptability were correlated with farinograph dough stability It is concluded that flour quality is more important factor than protein content when domestic wheat flours are chosen for Korean-style steamed bread

• Korean Journal of Construction Engineering and Management
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• v.17 no.5
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• pp.78-88
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• 2016

Recently BIM technology has been expanded for using in construction project. However its spread has been delayed than the initial expectations, due to the high-cost of BIM infrastructure development, the lack of regulations, the lack of process and so forth. In design phase, especially, collaboration based on BIM system has being a key factor for successful next generation building project. Through the analysis of current research trend about IT technologies, virtualization and BIM service, data exchange such as drawing, 3D model, object data, properties using cloud computing and virtual server system is defined as a most successful solution. In various industrial fields, cloud computing technology is utilized as a promising solution which can reduce time and cost of hardware infrastructure. Among the cloud computing technology, VDI is receiving a great deal of attention from it market as an essential part cloud computing. VDI enables to host multiple individual virtual machines by using hypervisor. It has an advantage to easy main device management. Therefore, this study implements a step-by-step user's DaaS by analyzing the desktop resource data of the workers from Pre-design phase to Schematic design, Design develop and Construction design phase. It also develops BIM environment based on test of BIM modeler and designers in architectural design firm. The goal of the study is to enable the cloud computing BIM server. It provides cost saving, high-performance quality of working environment and cooperation's convenience and high security when doing BIM work in small and medium sized architectural design firm.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.417-424
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• 2010

The aim of this study was to assess the relevancy to oral health behaviors and socioeconomic characteristic among Korean adolescents. From '2007 Youth Behavior Risk Factor Surveillance 73,836 subjects database' which provided from 'Korean Centers for Disease Control and Prevention'. We conducted statistically analyzed binary logistic regression to determine the relation between dental health behavior and socioeconomic characteristic. Compared to adolescents in high-economic group, adolescents in medium or low-economic group had more likely poor dental health behaviors(p<0.05, p<0.01, p<0.001). In particular, there were significantly difference in toothbrushing the frequency of visiting a dental clinic and had received dental health education experiences. Conclusions, Because of the strong relation with demographic socioeconomic characteristic, must consider it when we improve of oral health by behavioral change. These results the need for the further development spread of oral health programs.

• Korean Journal of Bronchoesophagology
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• v.7 no.1
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• pp.29-33
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• 2001

Background and Objectives： Adenoid cystic carcinoma (ACC) is an aggressive, often indolent tumor, with a high incidence of distant metastasis (DM). Relatively little has been written about the factor that influence distant spread and subsequent survival because it is uncommon and has protracted clinical course. We attempted to reemphasize the biologic behavior of ACC by investigating the relationship between the clinical features and prognosis. Materials and Methods : We have retrospectively studied 24 determinate patiens who received definitive treatment in our hospital between 1984 and 1995 for ACC in all salivary sites. Inclusion criteria were no prior treatment elsewhere other than excisional biopsy and eligibility for follow-up of at least 5 years. Variables assessed for their impact on distant metastasis included age, gender, size, node status, stage, histologic pattern, locoregional treatment failure. Results : Treatment failure occurred in a total of 16 of 24 determinate Patients (64%), 12 of whom had DM (50%). This was usually associated with locoregional recurrence (8 patients), but DM was the only indication of failure in 4 whose primary tumor was controlled. Of the 12 patients with known DM, the lung was recored as the only involved site in 7 Patients, lung was involved in addition to other sites in 1, bone and liver metastasis occurred in 2 respectively. Disease-free intervals varied from 3 month to 14 years (median 3 years). The only significant factors influencing survival were the size of the primary tumor, locoregional recurrence. Conclusion : The high incidence of DM with locoregional failure confirms the importance of aggressive initial surgery. combined with irradiation, for high-stage tumors or involved surgical margins. Large tumor size and locoregional recurrence, rather than microscopic appearance, were predictive of DM.

• Food Science and Preservation
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• v.20 no.4
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• pp.539-545
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• 2013

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Korean Journal of Agricultural Science
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• v.2 no.1
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• pp.151-177
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• 1975

To obtain the informations on the checking factors of the effecient utilization of paddies in chungnam province and study on the effecient working system and high productive cropping system in paddies, the utilization state of paddies including environmental conditions were investigated at sample 1,500 farms. The results obtained are summarized as follows; 1. The difficulty of drainage in paddies was the most important factor checking the utility of paddies. Delayed transplanting of rice and lack of labour were also important checking factors on the efficient utilization of paddies. 2. The utilization of paddies was rather effecient at small size farms of which farmers were almost poor, and most of them cultivated barley for their own food. 3. Considering climatic conditions, pre-crops of rice must be harvested before June 10 tho and the marginal transplanting date of rice plant is June 25 th. 4. In case of planting barley as a post-crop after rice, the spread seeding by rotary before plowing was most efficient with lowest cost. 5. Considering rice cultivation, yield of barley and net income, the most efficient cropping system was "Josaengtongil + Olbori".

• Journal of the Korea Institute of Building Construction
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• v.10 no.6
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• pp.117-126
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• 2010

As one of the key IT applications, the project management information system (PMIS) has played a significant role in construction management processes. This is because PMIS is an information system that gathers, integrates, and disseminates the output of project management processes among project participants, and is used to support all aspects of a project, from initiation through closing. This paper aims to identify the CSFs(Critical Success Factor) of Project Management and quality associated with Project Management Information System (PMIS) in construction projects, to analyze the Effect of PMIS quality on Project Management Success. The CSFs of Project Management and the quality components for PMIS are identified through a review of the literature, and consolidated through interviews with professionals in the construction industry. A questionnaire instrument was sent out to experienced users (Construction Manager and Constructor), and 253 completed questionnaires were retrieved. To increase the applicability of the results, the respondents consisted of workers spread across various parts of the construction site. Using SPSS 12.0, the data was used to analyze the relationship between PMIS Quality and Project Management Success through multiple regression analysis. These findings help to clarify what the highly prioritized factors are, and could also be used as an assessment tool to evaluate the performance of PMIS and thus help to identify areas for improvement.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.366-372
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• 2019

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.