• Journal of the Korean Society of Costume
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• v.61 no.5
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• pp.1-20
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• 2011

As a follow-up of a study on design strategies to improve Korea's Korean coast guarduniforms, this study set out to propose Korean coast guard uniforms of a new concept that would meet the changing needs of the times and match the advanced technology and work environments. Three concepts of classical, nautical and techno chic were identified from the design strategies of the previous study. Using the results from a prototype show and preference survey, the investigator divided items into design, color, material, and detail and reflects demands for each of them. As a result, design was examined in four aspects of identity, acknowledgement, unity, and practicality and focused its improvement factors on design differentiated from other organizations' uniforms including ground police, segmentation of size system, adjustment of the length of upper garment to consider activity, and changes to the lines and silhouette to give out a modern image. As for color, the focus was placed on differentiated colors from other organizations' uniforms including ground police through dark blue and ocean color, change toward colors that reflect environmental characteristics, and unity in colors between the summer and winter uniform. As for material, the focus of improvement was put on elasticity, resistance against contamination, warmth retention, texture, wearing sensation, and functionality by taking into account convenience for field workers on coast guard vessels and branch offices who have much time in contact with ocean environments in order to make the materials high-grade. As for detail, structural details were added to give out a modern image such as changing the detail lines, efficiency of storage space, buttons, sleeve hems, ironing lines, and neck collars by taking into account environmental characteristics. The significance of the study lies in that it proposed a development model for large-scale uniform copy design by establishing copy design that secures functionality and is proper for an organization's social and cultural environment.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.622-627
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• 2012

The processes to determine the composition, dynamics, and activity of infection mechanisms by the rhizosphere microflora have attracted the interest of scientists from multiple disciplines although considerable progress of the infection pathways and plant-pathogen interactions by soil borne fungal pathogens have been made. Soilborne pathogens are confined within a three-dimensional matrix of mineral soil particles, pores, organic matter in various stages of decomposition and a biological component. Among the physical and chemical properties of soils soil texture and matric water potential may be the two most important factors that determine spread exudates by soil borne fungal pathogens, based on the size of the soil pores. Pathogenic invasion of plant roots involves complex molecular mechanisms which occur in the diffuse interface between the root and the soil created by root exudates. The initial infection by soilborne pathogens can be caused by enzymes which breakdown cell wall layers to penetrate the plant cell wall for the fungus. However, the fate and mobility of the exudates are less well understood. Therefore, it needs to develop methods to control disease caused by enzymes produced by the soilborne pathogens by verifying many other possible pathways and mechanisms of infection processes occurring in soils.

• Economic and Environmental Geology
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• v.23 no.1
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• pp.87-104
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• 1990

Foliated granites between Damyang and Jinan are subdivided into Daegang foliated granite, Foliated hornblende biotite granodiorite, Sunchang foliated granodiorite, Foliated two mica granite and Samori foliated granite by mineral and texture. From EPMA data of the foliated granites following results are achieved. Composition of plagioclase are correspond to andesine, oligoclase and albite in Foliated hornblende biotite granodiorite, Sunchang foliated granodiorite and other foliated granites, respectively. And amphiboles are calcic hornblende in Foliated hornblende biotite granodiorite, and riebeckite in Daegang foliated granite. In differentiation index(D. I.) and Larsen index(L. I.), Daegang foliated granite, Foliated two mica granite and Samori foliated granite which belong to granite are 83.12-95.54 and 25.86-29.05 and Foliated hornblende biotite granodiorite and Sunchang foliated granodiorite of diorite to granodiorite are 54.99-78.54(D. I.) and 6.48-21.01(L. I.). Harker and AMF diagrams plotted from foliated granites show that the granites are product of calc alkali rock series orignated from co-magma. Characteristic foliation of foliated granites fromed by ductile deformation at deep zone of dextral strike slip fault. Foliated granites are considered as a series of differentiated product of Triassic Igneous activity of Songrim disturbance. According to REE, (La/Lu) and Eu/Sm, Foliated hornblende biotite granodiorite and Sunchang foliated granodiorite are correspond to granodiorite, and other foliated granites are monzo-and syeno-granite. Foliated granites having 0.20-0.01 of Em/Sm ratio are plutons emplaced by the tectonic setting in continents and continental margin.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.521-529
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• 2011

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature ($25{\pm}1^{\circ}C$) and refrigeration temperature ($4{\pm}1^{\circ}C$). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at $4^{\circ}C$, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1431-1440
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• 2012

The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.215-226
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• 2012

Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.125-135
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• 2016

This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.147-160
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• 2013

This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.