• Cartoon and Animation Studies
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• s.28
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• pp.101-124
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• 2012

Success of brought a large revolution in the world of cinema and the media market. They have predicted new industrial possibility for 3D Stereoscopic image and trends started to support for producing in the field of various media platform. We can see our domestic technology creates higher added value in the sphere of hard-wear for the market of worldwide home TV electronics. But in reality we are short of effective and organized pipeline of producing and we should analyse cases more for Stereoscopic 3D animations. Therefore in this paper, we present case study on animation made into Stereoscopic 3D animation to build up suitable Stereoscopic 3D TV animations pipeline. We differentiate from any other Stereoscopic content by applying artistic elements and technological elements, especially human factor and 3D Sweetening to elevate the level of 3D Stereoscopic effect for main audience, children. We propose how to strengthen the competitiveness of Korean animation for world animation market.

• Korean Chemical Engineering Research
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• v.60 no.1
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• pp.51-61
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• 2022

Gas separation via hollow fibre membrane modules (HFMM) is deemed to be a promising technology for natural gas sweetening, particularly for lowering the level of carbon dioxide (CO₂) in natural gas, which can cause various problems during transportation and process operation. Separation performance via HFMM is affected by membrane properties, module specifications and operating conditions. In this study, a mathematical model for HFMM is developed, which can be used to assess the effects of the aforementioned variables on separation performance. Appropriate boundary conditions are imposed to resolve steady-state values of permeate variables and incorporated in the model equations via an iterative numerical procedure. The developed model is proven to be reliable via model validation against experimental data in the literature. Also, the model is capable of capturing axial variations of process variables as well as predicting key performance indicators. It can be extended to simulate a large-scale plant and identify an optimal process design and operating conditions for improved separation efficiency and reduced cost.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.224-231
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• 1979

The safety of the sweetening component of stevia was studied by administrating it to the rats. The $LD_{50}$ determined by intraperitoneal injection was 3,400 mg/Kg as the stevia extract containing 50 % stevioside, i.e. $LD_{50}$ of stevioside was more than 1,700 mg/Kg. Oral administration of large quantities of the stevia extract for 56 days resulted in no effect on the growth of rats. The analyses of total blood (RBC, WBC, Hb and Hct), 17 blood serum components including total protein, glucose, cholesterol, GOT, and 11 items of findings on the liver tissues including nuclear deterioration of liver cells, proliferation of Kupffer cells, fibrosis of portal area showed no significant differences between control and treatments except lactate dehydrogenase activity after 56 day-oral administration of the extract. From the results obtained, it was supposed that the stevia extract/stevioside revealed no acute or sub-acute toxic effects on rats.

• The Journal of Industrial Distribution & Business
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• v.10 no.9
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• pp.19-24
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• 2019

Purpose - In the digital era, technology advancement enables goods and services to be produced more efficiently but also create economy risk in the global economy including Indonesia. Previous studies stated that the risk can be mitigated through export diversification. This study investigates strategy to expand the markets for existing products and explore the potential market. Research design, data, and methodology - The criteria was followed using a review and considerations combination through the Focus Group Discussion (FGD) to determine the priority product in trading house of Indonesia. This study implemented market share to explore those products' markets and compare it to other ASEAN countries. Results - The Indonesian potential products are T-shirts, singlets and other vests of textile materials, knitted or crocheted (excluding cotton); food preparations; medicaments consisting of mixed or unmixed products for therapeutic or prophylactic purposes; soap in the form of flakes, granules, powder, paste or in aqueous solution; and cocoa powder, not containing added sugar or other sweetening matter. The market analysis also showed that Indonesia still had not optimally accessed yet the largest market in the world for each product. Conclusions - The government should focus more on increasing the competitiveness of those products, particularly in those global marketplaces.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.77-82
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• 1979

The purpose of this study was to search for a mixture of stevioside and sucrose, the sweetness of which in soft drink such as cocoa and ginger tea were almost equal the sweetness of commomly used 7% sucrose in the drinks. Results obtained by the present experiment were as fellows: 1) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 40mg (0.04%) (B) and 1.0% sucrose, and 50% and 95% stevioside 60mg (0.06%) (A,B) respectively, the sweetness of which in ginger tea corresponded to that of reference in the drink. 2) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 20mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 40-60mg (0.04-0.06%) (A) and 95% stevioside 40-60mg (0.04-0.05%) (B), the sweetness of which in cocoa is equal to that of standard sucrose in the drink. 3) The mixture contains low energe, and also the after-taste of stevioside was not detected in the above drinks.

• Journal of Korean society of Dental Hygiene
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• v.19 no.4
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• pp.449-465
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• 2019

Xylitol is a sweetening agent used to prevent dental caries. It is formulated and consumed in various forms, and its use is recommended in particular for oral health. However, dental specialists are not familiar with xylitol or well-acquainted with the appropriate method to use it. Furthermore, the caries-prevention effect of xylitol has been controversial. Thus, in this study, we aimed to analyze previously published studies on the dental caries prevention effect of xylitol to verify its true effects and establish an appropriate method to use it. We analyzed 94 clinical research manuscripts obtained from domestic and international online databases and found that although 11 manuscripts reported no significant dental caries prevention effect of xylitol, most manuscripts reported dental caries prevention with xylitol. Compared to the manuscripts that reported dental caries prevention with xylitol, those are assessed lower amounts of xylitol or shorted consumption periods, and had dosage form that could not retain xylitol sufficiently long in the mouth, similar to milk. Thus, consumption of 5-11 g of xylitol in the form of gums, candies, or tablets over a long time period could effectively reduce the risk of dental caries. It has the advantage of ease of consumption, regardless of the gender, age, or disability of the person.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.266-274
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• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

• Food Science and Preservation
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• v.11 no.4
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• pp.491-495
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• 2004

Consumers were tend to purchase more natural sweeting materials then atificial sweeting materials because of safety and the consumed amount of natural sweeting material was increased sharply with consumers concern to health. The proper harvest time with changes of sweeting material contents was investigated in the purpose of cultivation and utilization on functional foodstuff, Soluble solid content and extraction yield were increased with growth priod, but pH was decreased. Color value, transmittance and browning color showed little. L, a, b values was changed a little. Stevioside ratio($68.97\%$) in sweetness components was decreased to $61.09\%$. Rebaudioside A ratio was increased from $20.83\%\;to\;27.52\%$ stevioside contents was maximized to $12.80\%$ of August. The highest sweetening potencies of stevia leaves was 2530times to sugar. The stevia leaves harvested at May showed the best deliciousness.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.804-807
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• 1997

Palatinose is a disaccharide molecule which can substitute sucrose as a sweetening agent. A microbial fermentation technology has been developed to produce palatinose. In order to verify the safety of palatinose products, we have performed 1) bacterial reverse mutation test using Salmonella typhimurium TA1535, TA1537, TA98 and TA100, and 2) in vitro chromosome aberration test using Chinese Hamster Lung (CHL) cell. In bacterial reverse mutation test, both palatinose and palatinose syrup did not induce any significant increase of $His^{+}$ revertants up to 10 mg/plate. In in vitro chromosome aberration test, palatinose and palatinose syrup also did not cause any significant increase of chromosome aberrant cells up to 5 mg/mL. These results suggest that palatinose products have no mutagenic potential in these in vitro mutagenicity tests.