• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.294-302
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• 2022

This study attempted to investigate the effect of improving damaged hair by preparing a hair improving agent with basil oil and applying it to damaged hair. An experimental material was added to a perm base agent containing 0 g, 3 g, 6 g, 9 g of basil oil to prepare the preparation. It was applied to sample hair bleached at 8 levels with the prepared formulation. Each sample and damaged hair were measured and analyzed. The measurement method measured tensile strength, absorbance and gloss using methylene blue to determine the effect of improving maternal quality. Statistical analysis was conducted on the reliability of the study results. Studies have shown that all samples with basil oil have higher tensile strength than damaged hair. As a result of the absorbance analysis using methylene blue, it was found that the absorbance was lower than that of damaged hair in all samples. Gloss measurement showed that all samples showed increased luster compared to damaged hair. In conclusion, basil oil was found to improve damaged hair. In the future, research on various types of oil and research methods is needed.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.444-450
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• 2013

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.5
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• pp.313-321
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• 2013

The Average daily PET (Potential evapotranspiration), evaluated based on the last 30 years meteorological data and the lysimeter experiment carried out by RDA during 11 years, of 9 regions in Korea for the tomato cultivated in greenhouse, was $3.41mm\;day^{-1}$. Two kinds of water saving irrigation standard (WSIS), deficit irrigation standard (DIS) and partial root-zone drying irrigation standard (PRDIS) that include the irrigation interval and the amount of irrigation water according to the region, soil texture and growing stage, were established. According to the DIS and PRDIS, the cultivator can save water up to 29.2% and 53.7%, respectively, for tomato cultivation in greenhouse compared to the full irrigation standard (FIS) which established in 1999. WSIS can be used easily by the cultivator without complicate procedures such as soil sampling and measurement of soil water status by expensive sensors. But the cultivator should care about irrigation method such as PRDI (partial root-zone drying irrigation) without yield decrease.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.10
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• pp.901-906
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• 2006

The transparent conductive oxide(TCO) has been used in necessity as front electrode for increasing efficiency of LED. In our paper, aluminium-doped zinc oxide films(AZO), which has transparent conducting were prepared with RF magnetron sputtering system on glass substrate(corning 1737) and annealed at $400^{\circ}C$ for 2 hr in vacuum ambient and $600^{\circ}C$ for 2hr with $O_2$ ambient respectively. The smooth AZO films were etched in diluted HCL(0.5 %) to examine the surface properties, which in ambient post-annealing process. We confirmed that the electric, structural and optical properties of textured AZO thin films, which implemented using the methods of XRD, FWHM, AFM and Hall measurement. The properties of textured AZO thin films especially depended on the ambient post-annealing process. We presumed that the change of transmittances as R G B LED and the ambient post-annealing process will be increasing the efficiency of LED.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.226-234
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• 2016

In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin, but the tendency thereafter has shown increasing (p<0.001). From texture characteristics gumminess and chewiness of MA0, reference group, was the highest by 885.86 g/ cm and 6645.71 g, and has shown decreasing tendency as per the adding rate of Acai Berry powder increased (0.001). The electronics scavenging activity of MA7, 7% added muffin, was the highest by 68.91%, and the ascending order was MA1 < Reference Group < MA3 < MA5 < MA7. From the preference test of Acai Berry powder added muffin, MA3, 3% added muffin, was the most preferable one from color, taste as well as total preference. As the added volume of Acai Berry powder is 5% or more, the typical taste and flavor of Acai Berry gives influence to the taste and flavor of muffin, so the preference level has been decreased. Thus the added volume of Acai Berry powder 5% or more is not recommendable.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• Progress in Superconductivity
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• v.9 no.1
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• pp.107-110
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• 2007

Bi/CNT composite and resin/CNT were chosen to improve the mechanical properties of $YBa_2Cu_3O_7$(YBCO) superconductor. In order to elucidate the effects of Bi/CNT composite and resin/CNT in YBCO superconductors, melt texture superconductor were impregnated by mixed compound of Bi and CNT into the artificial holes parallel to the c-axis, which were drilled on the YBCO superconductor. Various amount of Bi/CNT and resin/CNT were impregnated to YBCO superconductor with different holes diameters. Typical artificial holes diameters were 0.5, 0.7, and 1.0 mm respectively. Result of three-point bending test measurement, the bending strength with resin/CNT impregnation was improved up to 59.64 MPa as compared with 50.79 MPa of resin/CNT free bulk. Resin/CNT impregnation has been found to be one of the effective ways in improving the mechanical properties of bulk superconductor.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.