• Korean Institute of Interior Design Journal
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• v.20 no.1
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• pp.51-60
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• 2011

Analysis of trend by various information is systematically approached by strategy differentiating in Interior Design. At the present, trend is approached by intuitive viewpoint without systematic strategy and analysis system about interior coordination activity. And, it is not still established specific systematic architecture of the interior coordination by logical and academical approach. This Study set the goal at overall understanding about the Trend that shifting fast and offering objective data. Therefore, I approached the semiology-oriented process as the most suitable academical system on analysis of interior coordination trend. Object target of analysis was investigated to three domestic and overseas exhibitions announced from 2007 to 2008. These analysis was based on the context and text from the life style and the major determinant theme of the age of each exhibition. Also, it was arranged color, material and texture by the related expression system with topics and theme keywords. And it'll be considered as utilizing the code of specific application in interior coordination which is from the investigating about exhibition. Therefore, this study will be expected to help in meaning transmission and methodology establishment by more beneficial objective system, when designer work the interior coordination practically through the establishment of systematic viewpoint about interior coordination.

• Economic and Environmental Geology
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• v.23 no.1
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• pp.105-123
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• 1990

Igneolls rocks of the Hamyang area consist of Hamyang foliated granites and hornblende diorite. Hamyang foliated granites are classified into four rock types in terms of mineral composition and texture. The four rock types are foliated hornblende biotite granodiorite, foliated porphrytic granodiorite, foliated fine biotite granodiorite and foliated leuco granite. Petrochemical data of these rocks suggest that Hamyang foliated granites is calc-alkali rock series of differentiated products of cogenetic magma by fractional crystallization. Igneous rocks of studied area correspond to I-type, peraluminous and calc alkali rock series. Rb-Sr age and $Sr^{87}/Sr^{86}$ initial ratio for foliated prophrytic granodiorite is $200{\pm}Ma$and $0.711{\pm}0.0037$, respectively. K-Ar(hornblende) age of hornblende diorite is $179{\pm}9Ma$. These data come to an coincidence with Igneous activity of South Korea which were proposed by O.J. Kim(1975), that is, they correspond to Hamyang foliated granites of products of Songrim Disturbance, and to hornblende diorite of Daebo Orogeny.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.318-329
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.27-43
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• 2016

We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L value highest in control group 72.91 while a value was highest in 4% group. As a result of measurements for three days, the moist content for control group and 1% group 48.89 and 51.65, respectively two hours production. On day 1, the moist content of all samples peaked. Harness peaked in control group 954.13, followed by 4% group. The DPPH radical scavenging ability of pine inner bark powder and the Songgi Garaetteok containing 4% pine inner bark highest at 11.61% and 7.14%, respectively. In evaluating antibiosis, the Songgi Garaetteok containing 4% pine inner bark the highest level of antibacterial activity. In sensory evaluation, the Songgi Garaetteok containing 2% pine inner bark received the highest score color, flavor, texture, taste and overall preference. The experiment that the Songgi Garaetteok pine inner bark powder has better antioxidative effect regular Songgi Garaetteok. Therefore, the Songgi Garaetteok 2% pine inner bark powder the most desirable of the Songgi Garaetteok containing pine inner bark.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.707-713
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• 2017

Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.250-255
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• 2001

Effect of molding temperature on the quality changes of extruded meju was studied. Meju was molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$, and then stored at $25^{\circ}C$ with 50% of relative humidity for 30 days. The texture of the cooked soybean grain showed that the firmness and cohesiveness were increased, and consistency was decreased by decrease of molding temperature. The density of the meju molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$ were 1.072g/mL, 1.079g/mL and 1.203g/mL, respectively. The meju molded at 4$0^{\circ}C$ had significantly higher density than those molded at 8$0^{\circ}C$ or 6$0^{\circ}C$. Also, delay of water evaporation, acidification, and rapid growth of fungal mycellium were observed on the sample with molding temperature at 4$0^{\circ}C$ during fermentation. Activity of amylase and protease, contents of total reducing sugar and amino nitrogen of 4$0^{\circ}C$-molded meju were represented lower level than those of 6$0^{\circ}C$ or 8$0^{\circ}C$-molded sample. Therefore, it was considered that the molding temperature was an important factor for meju fermentation and molding temperature of 6$0^{\circ}C$ or over would be acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.642-646
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• 2000

Fish paste was prepared to enhance physiological functions by adding 2.5, 5 and 10% dietary fiber isolated from ascidian (halocynthia roretzi) tunic. Hardness, adhesiveness, gumminess, chewiness and shear force of the fish paste were increased with addition of the dietary fiber. Water activity and Hunter's color values of the fish paste were not significantly changed by addition of the dietary fiber. Results of sensory evaluation indicated that no difference was observed in color, texture and overall acceptance (p<0.05). However, the fish paste with 5% dietary fiber scored the highest and was generally preferred by sensory panels.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.930-937
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• 2010

This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

• Archives of design research
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• v.2 no.1
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• pp.117-130
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• 1989

Evaluation is to be seen a~ a central component of design activity. It is an attempt to ensure that the proposal which arises is accepted and that the resulting artefact itself suited to its purposes in practice. Recent surveys of Evaluation show that most methods require quantitative and explicit attributes. Always a significant part of the attributes of design proposals is qualitative. Therefore we need some study that convert qualitative attributes into quantitative scale values, because in many cases con\ulcornerclusions can be drawn about the order of the overall value of the design proposals. Following to Thurstone's psychological scaling methods, attributive values are assigned by ruting scale methods, met, hod of rank-order and method of paired comparisons. The problem of psycho\ulcornerlogical scaling is then to determine whether the stimuli can be ordered on a psychological continuum with respect to the degree of the attributes each possesses. The law of comparative judgement assumes that for a given stimulus there is associated a most frequently aroused or modal discriminal process on a psychological continuum. This paper is based upon the premise that the modal discriminul process will also be the same as the mean or median of the distribution.The objective of this paper is to argue for an acceptance of qualitative approaches to the evalua\ulcornertion of Design as a complement to the existing quantitative techniques. The scale values of 10 attri\ulcornerbutes \ulcorner(1) originality, (2) aesthetics, (3) satisfaction, (4) effeciency, (5) function, (6) size, (7) texture, (8) simplicity, (9) symbol, and (10) facility) in case of TV sets are obtained and their interactions are examined.