• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.267-275
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• 2021

Skin condition is an important concern in beauty aspect. This study considered a rough skin condition analysis method that beauty industry workers can do through visual observation or skin condition images taken with smartphones. First, studies that combine subjective and objective evaluations were selected among degree papers and academic papers searched by keywords related to 'skin condition' in the Research Information Sharing Service(RISS). Among them, papers that derive correlations with visually verifiable factors were selected. Next, the relationship between factors that match subjective skin condition and objective skin measurement results and factors that can be visually identified on the skin surface was investigated. According to the study, the most suitable factor for matching subjective and objective evaluations was 'oil volume', which is significantly related to 'pore', 'skin texture' and 'erythema', which can be visually checked on the skin surface. It is believed that a rough skin condition analysis will be possible using this.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Progress in Superconductivity and Cryogenics
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• v.9 no.4
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• pp.19-23
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• 2007

The superconducting properties of several HTS coated conductors (CC), which had different tape structures, fabricated by KERI, X and Y institutes were compared. We have fabricated the $high-J_c$ SmBCO CC, which has 273.5 A/cm, $1.2MA/cm^2$ and 93.5 K for $I_C,\;J_C\;and\;T_{c-zero}$, respectively, using the EDDC (Evaporation using Drum in Dual Chambers) process. Both X and Y institutes CCs, however, were purchased. The n-values of KERI, X and Y institutes CCs are 58.5, 40.7 and 31.5 in $V=1{\sim}10{\mu}V$ criterion, respectively. The in-field properties of $I_C$ at 77K were investigated and the $J_C(B)/J_C(0G)$ at 0.5 T with $B{\perp}$ ab-plane are 0.31, 0.19 and 0.24 for KERI, X and Y institutes CCs, respectively. From the $I_C-{\theta}-B$ measurement, we observed that the ab-plane of ReBCO phase was tilted for the ab-plane of substrate in the KERI and X institutes CCs. The tilted angle is about 5 degree. We confirmed that the peak shift (as an inclined texture) was observed by X-ray (102) pole figures of the SmBCO for the KERI CC.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.2
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• pp.1-16
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• 2023

Due to the current seriousness of environmental pollution and the eco-friendly movement of the fashion industry, research on sustainable fashion design is being actively conducted. In this study, consumer perception of upcycling products, are divided into image, function, and meaning; and image is further divided into shape, color, and material. It was redefined as pattern, and image recognition was evaluated among men and women in their 20s and 30s, and men and women in their 40s and 50s used as subjects. First, factors that determine each image were extracted based on qualitative analysis of the precedent cases of upcycling bags, and quantitative analysis of the subjects was induced through a questionnaire. As a result of the analysis of evaluation items related to image association, the average frequency analysis of all subjects for each stimuli and the cognitive variance of the frequency analysis by generation by gender were found to be similar. However, awareness of some stimuli by generation showed a significant difference. Overall, in the three stimuli with high overall preference, common features, such as the basic box-shaped symmetrical structure, the monochromatic color of the Munsell system, solid and practical texture, and appropriate use of patterns were identified. In addition, it was confirmed that there was a difference with factors such as femininity, simplicity, touch, and splendor in the measurement factors. In conclusion, it is considered that the main significance of this study is that it excluded the recognition and meaning of upcycling products and explored the original design and image elements of products. Therefore, it is expected that this study will be used as a basic data for responding to the gender image of each generation as an alternative method of sustainable fashion design, and it will be an opportunity to expand the scope of the study to a detailed study beyond the biased topic.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Asian Journal of Turfgrass Science
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• v.22 no.1
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• pp.65-74
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• 2008

Traffic management is becoming an important issue in turfgrass practise on golf course. The objective of this study was to investigate the combined impact of different traffic times and types of fertilization. Traffic treatment was applied in morning (AM), noon, and afternoon (PM). Fertilizers used include faster-release fertilizer (21-17-17) and slow-release fertilizers (12-6-18, 11-3-22, 20-3-20, 10-3-10). Experiment was conducted from Oct. 1 to Nov. 30, 2005 on a nursery putting green of Incheon Grand Golf Club. The growth and quality of creeping bentgrass (Agrostis polustris cv. 'Seaside II') were evaluated on visual leaf color, leaf texture, shoot density, and root length. The measurement at 20 days after treatment, turfgrass color and leaf texture showed the best result on 10-15-10 + Noon-traffic plot. Turf quality and traffic tolerance were not different at Am and Pm traffic treatment. However, traffic stress in early morning and late evening caused the most severe damage to the turfgrass. Shoot density was the highest in 10-15-10 + Noon-traffic treatment but root length was not different among treatments after 30 day measurement. Among the fertilizers, slow release fertilizer resulted in higher turf quality and traffic tolerance than fast release fertilizer, however, shoot density did not showed a significantly different. For the fast recuperation of turfgrass from traffic injury in the early winter, it is recommended to avoid early morning and late evening traffic such as cup replacement and other maintenance practise. It is also recommended to delay the first tee-up time and ending early for last tee time during cold weather season.

• Korean Journal of Soil Science and Fertilizer
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• v.39 no.3
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• pp.144-150
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• 2006

Chemical characteristics and their interrelationships of 156 soils included by 74 sandy loam and 82 loam soils collected from plastic film house in Chungbuk area were investigated from 1998 to 2001. Seventeen chemical properties including pH, organic matter (OM), electrical conductivity (EC), inorganic nitrogen, available phosphorus, exchangeable cations, CEC, etc., were analyzed by correlation, standardized partial regression coefficient, and principal factor analysis. Standardized partial regression coefficients of chemical properties were estimated to determine the degree of contribution of EC and OM contents in soils. Principal factor analysis was applied to classify the studied chemical properties into different groups having similar chemical properties. The pH of experimental soils ranged from 4.24 to 7.14 and 4.95 to 7.35 for loam and sandy loam soils, respectively. The EC of soils varied from 0.93 to $15.65dS\;m^{-1}$ for loam and $0.91{\sim}22.30dS\;m^{-1}$ for sandy loam soils, respectively with significant differences among them. The EC measured by 1:5 $H_2O$ dilution method and saturation method were significantly related with 8.163 and 8.599 as the slopes of regression equation for loam and sandy loam soils, respectively. These slopes more than 8.0 in this regression equation was higher than the slope of 5.0 that is estimated from dilution coefficient suggesting that EC measured by 1:5 dilution method might be erratic. The standardized partial regression coefficient of different chemical properties for the estimation of EC was in the order of $NO_3{^-}$ > $Cl^-$ > OM > exchangeable Mg for loam soils and $NO_3{^-}$ > exchangeable Mg > $Cl^-$ for sandy loam soils. Contribution order of the chemical properties based on standardized partial regression coefficient differed 1:5 dilution method and saturation method, indicating that different chemical compounds might be present in the extract solutions of these two methods. Consequently the measurement of EC by saturation method was thought be still better for estimation of chemical property because accuracy of EC measurement by 1:5 dilution method can't be improved by any specific coefficient for adjustment of EC. Regardless of differences in soil textures and extraction methods, correlation coefficients between EC and the other chemical properties were routinely in the order of $NO_3{^-}$ > $Cl^-$ > degree of base saturation > exchangeable Mg > exchangeable Ca > $SO{_4}^{2-}$. The principal factor analysis revealed four factor groups of the chemical properties studied. The groups for sandy loam were as follows; ; 1. salt components, 2. soil reaction components, 3. fixed and adsorption components, 4. CEC components. The groupings of loam soils were similar to sandy loam except that exchangeable Na substituted the CEC of sandy loam.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.