• Journal of Korean Society on Water Environment
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• v.26 no.3
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• pp.460-467
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• 2010

For D-WTP's sedimentation basin and distribution reservoir, and water tap the predictive models proposed tentatively herein included the models for estimating TTHM concentration in precipitated water, for treated water and for tap water, and the estimated correlation formula between treated water's TTHM concentration and tap water. As for TTHM-concentration predictive model in sedimentation water, the coefficient of determination is 0.866 for best-fitted short-term $DOC{\times}UV_{254}$ based Model (TTHM). As for $HAA_5$-concentration predictive model in sedimentation water, the coefficient of determination is 0.947 for the suitable $UV_{254}$-based model ($HAA_5$). In case of the predictive model in treated water, the coefficient of determination is 0.980 for best-fitted $DOC{\times}UV_{254}$ based model (TTHM) using coagulated waters, while the coefficient of determination is 0.983 for best-fitted $DOC{\times}UV_{254}$ based model ($HAA_5$) using coagulated waters, which described the $HAA_5$ concentration well. However, the predictive model for tap water could not be compatible with the one for treated water, only except for possibility inducing correlation formula for prediction, [i.e., the correlation formula between TTHM concentration and tap water was verified as TTHM (tap water) = $1.162{\times}TTHM$ (treated water), while $HAA_5$ (tap water) = $0.965{\times}HAA_5$ (treated water).] The correlation analysis between DOC and $KMnO_4$ consumption by process resulted in higher relationship with filtrated water, showing that its regression is $DOC=0.669{\times}KMnO_4$ consumption - 0.166 with 0.689 of determination coefficient. By substituting it to the existing DOC-based model ($HAA_5$) for treated water, the consequential model formula was made as follows; $HAA_5=8.35(KMnO_4\;consumption{\times}0.669-0.166)^{0.701}(Cl_2)^{0.577}t^{0.150}0.9216^{(pH-7.5)}1.022^{(Temp-20^{\circ}C)}$

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.41-47
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• 2009

This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60$^{\circ}C$ and 100$^{\circ}C$, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60$^{\circ}C$, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, $ABTS^{{cdot}+}$, and nitrite and reducing power. Hypoglycemic activity was examined for $\alpha$-glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60$^{\circ}C$. The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{\circ}C$ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. $\alpha$-glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60$^{\circ}C$, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60$^{\circ}C$ will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.62-68
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• 2005

The characters associated with the rice quality and the factors as the proper harvesting time of rice were examined from 2002 to 2004 at Iksan in Honam plaine area. The rice cultivars tested were Samcheonbyeo (Early maturing one). Hwaseongbyeo(Medium maturing one) and Nampyeongbyeo(Mid-late maturing one). The ripened grain rates were high when the harvesting dates after heading were between 50 to 55 days,55 to 60 days, and 60 days for Samcheonbyeo, Hwaseongbyeo and Nampyeongbyeo, respectively. The yield of rice were higher when harvested 45 to 50 days, 50 to 55 days, and 55 to 60 days after heading for Samcheonbyeo, Hwaseongbyeo and Nampyeongbyeo. The highest yields of head rice were obtained when harvested 45 days after heading, 50 days and 55 to 60 days for Samcheonbyeo, Hwaseongbyeo and Nampyeongbyeo. In conclusion, in Honam plain, taking the head rice production, rice quality level, protein content and palatability of rice into account, the best harvest times were found to be 52 days(accumulated temp. : $1,213^{\circ}C$) after heading, 56 days$(1,221^{\circ}C)$, and 60 days $(1,207^{\circ}C)$, for Samcheonbyeo, Hwaseongbyeo and Nampyeongbyeo, respectively.

• Research in Plant Disease
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• v.8 no.4
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• pp.199-206
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• 2002

It was investigated on the relationship of the rice blast epidemics and the real-time meteorological factors, at the experimental paddy field in 1997. Weather factors(temperature, relative humidity, irradiation, precipitation, the direction of wind, wind speed, soil temperature and leaf-wetness, etc) were measured by using the automated weather station. The most influenced weather factor to blast epidemics, was the average max-temp($R^2$= 0.95) during 10 days before leaf blast epidemics, while the least thing was wind speed($R^2$= 0.24). The most potential weather factors correlated with the blast epidemics were T-ave(average temperature), T-max(maximum temperature), RH(Relative Humidity) and RD(Relative Humidity > 90% hrs). A statistics model(the regression equation) of the blast epidemics with the potential weather factors, was established as tallows ; Y = -3410.91 - 23.91 $\times$ T-ave ＋ 28.56 $\times$ T-max ＋ 41.0 $\times$ RH - 3.75 $\times$ RD, ($R^2$= 0.99). (T-ave >= 19$^{\circ}C$, T-max - T-ave >= 5.2$^{\circ}C$ and RH% >= 90.4%). According to the fitness test($\chi$$^2$) of the model, the observed blast disease severity was quite close to those expected.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of Korean Academy of Nursing
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• v.29 no.4
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• pp.903-916
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• 1999

The purpose of this study was to compare the ear-based rectal temperature measured with a tympanic thermometer with the rectal temperature measured with a glass mercury thermometer in order to test the accuracy of tympanic thermometer and to determine relationship among rectal, axilla, and abdominal temperature in neonates. The samples consisted of thirty four neonates admitted to the neonatal intensive care unit and nursery at an university affiliated hospital. The mean age of the subjects was 4.9 days. The ear-based rectal temperatures were taken with a tympanic thermometer in rectal mode (First Temp Genius 3000). Rectal and axilla temperatures were taken with a glass mercury thermometer, Abdominal temperature was continuously monitored with the probe connected to the servo controller of incubator. The results of the study can be summarized as follows : 1. Intrarater comparison : Agreement between the first and the second ear-based rectal temperature was 97% within 0.1$^{\circ}C$. 2. Comparison of ear-based rectal temperature and the rectal temperature from a glass mercury thermometer : ear-based rectal temperature ranged from 36.95$^{\circ}C$d to 37.95$^{\circ}C$, with a mean of 37.58$^{\circ}C$(SD＝0.22$^{\circ}C$). Rectal temperature from a glass mercury thermometer ranged from 36.2$0^{\circ}C$ to 37.2$0^{\circ}C$, with a mean 36.75$^{\circ}C$(SD＝0.29). The mean difference between both temperatures was 0.84$^{\circ}C$. The correlation coefficient between both temperatures was r＝0.77(p＝0.00). 3. Comparison of rectal and axilla temperature : Axilla temperature ranged from 35.8$0^{\circ}C$ to 37.1$0^{\circ}C$, with a mean of 36.55$^{\circ}C$. The mean absolute difference between the rectal and axilla temperature was 0.23$^{\circ}C$. The correlation coefficient between rectal and axilla was r＝0.67. 4. Comparison of axilla and abdominal temperature : Abdominal temperature ranged from 36.2$0^{\circ}C$ to 37.0$0^{\circ}C$, with a mean of 36.58$^{\circ}C$. The mean absolute difference between axilla and abdominal temperature was only -0.03$^{\circ}C$. Findings of this study suggest that ear-based rectal temperature overestimates the actual rectal temperatures in neonates. Therefore, the interchangeble use of both temperatures in clinics seems problematic. The site offset(adjustment value) programmed in rectal mode of the tympanic thermometer needs to be readjusted. Choosing one optimal site for temperature measurement for each patient, and using the specific site consistently would result in more consistent measurements of changes in body temperature, and thus can be more effective in diagnosing fever or hypothermia.

• Korean Journal of Materials Research
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• v.8 no.9
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• pp.831-836
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• 1998

The B1914 Ni-base superalloy was manufactured according to crystal structures of poly-, directionally solidified- and single crystals. We observe deformation as type of different crystal structure from room to high temperature. Specimens are controled by cooling rate and thermal gradient and then heat treatment in vacuum and then cooling with Ar gas. Different crystal structure has different stress-strain characteristic. At $600^{\circ}C$, yield strength and ultimate strength is increased single-, directionally solidified- and poly crystals in order.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.