• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.1-5
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• 1991

This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at $20^{\circ}C$ for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at $20^{\circ}C$ for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.

• Journal of the Korean Vacuum Society
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• v.21 no.1
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• pp.62-68
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• 2012

The conversion efficiency of solar cells depending on incident angle of light is important for building-integrated photovoltaics (BIPV) applications. The quantum efficiency is the ratio of the number of charge carriers collected by the solar cell to the number of photons of a given energy shining on the solar cell. The analysis of angle dependence of quantum efficiencies give more information upon the variation of power output of a solar cell by the incident angle of light. The variations in power output of solar cells with increasing angle of incidence is different for the type of cell structures. In this study we present the results of the quantum efficiency measurement of single-crystalline silicon solar cells and a-Si:H thin-film solar cells with the angle of incidence of light. As a result, as the angle of incidence increases in single-crystalline silicon solar cells, quantum efficiency at all wavelength (300~1,100 nm) of light were reduced. But in case of a-Si:H thin-film solar cells, quantum efficiency was increased or maintained at the angle of incidence from 0 degree to about 40 degrees and dramatically decrease at more than 40 degrees in the range of visible light. This results of quantum efficiency with increasing incident angle were caused by haze and interference effects in thin-film structure. Thus, the structural optimization considering incident angle dependence of solar cells is expected to benefit BIPV.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.4
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• pp.255-261
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• 2007

Soil aggregates, resulting from physico-chemical and biological interactions, are important to understand carbon dynamics and material transport in soils. The objective of this study is to investigate stable macro-aggregate (> 0.25mm diameter) in wet sieving (SM) and their relation to soil properties in 15 sites. The clay contents of soils were ranged from 1% to 33%, and their land uses included bare and cultivated lands of annual upland crops, orchard, and grass. Undisturbed 3 inch cores with five replicates were sampled at topsoil (i.e., 0- to 10-cm depth), for analyzing SM and physico-chemical properties, after in situ measurement of air permeability. SM of sandy soils, with clay content less than 2%, was observed as 0%. Except the sandy soils, SM of soils mainly depended on land uses, showing 27%~35% in soils with annual plants such as vegetable and corn, 51% in orchard, and 75% in grass. This sequence of SM is probably due to the different strength of soil disturbance like tillage with different land uses. SM had significant correlation with cation exchange capacity, organic matter content, sand, clay, silt, bulk density, and exchangeable potassium (K) and magnesium (Mg), whereas fluctuating properties with fertilization such as pH, EC, and water soluble phosphorus weren't significantly correlated to the SM. Particularly, exchangeable calcium (Ca) had significant relation with SM, only except soils with oversaturating Ca. This study, therefore, suggested that SM could perceive different land uses and the change of soil properties in soils, necessarily considering soil textures and Ca over-saturation.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Korean Journal of Ecology and Environment
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• v.46 no.2
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• pp.310-318
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• 2013

In territorial ecosystem, soil has stored considerable amount of carbon, and it is vulnerable to weakness release much of the carbon to atmosphere. In this study, we have been effort realization and discussion to the error between inter-instruments and measurement methods, time and special variations, gap filling and separation from each source included in soil respiration, used to collect soil respiration data in various ecosystems in Korea. In conclusion, it have to collect calibration data throughout comparison test between methods and instruments because accumulated data from past and accumulating data in present did not calibrated. In predicting change of soil carbon dynamic using the model method, it needs important data such as longterm and short-term data, artificial handling data of major factor, data from various ecosystem, soil texture, soil depth etc. In company with, we should collect highly qualified data through deep consideration of present problems.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.865-871
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• 2016

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content ($^{\circ}Brix$) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

• Journal of Broadcast Engineering
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• v.17 no.4
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• pp.625-633
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• 2012

Extended Depth of Focus (EDF) algorithms for extracting three-dimensional (3D) information from a set of optical image slices are studied by many researches recently. Due to the limited depth of focus of the microscope, only a small portion of the image slices are in focus. Most of the EDF algorithms try to find the in-focus area to generate a single focused image and a 3D depth image. Inherent to most image processing algorithms, the EDF algorithms need parameters to be properly initialized to perform successfully. In this paper, we select three popular transform-based EDF algorithms which are each based on pyramid, wavelet transform, and complex wavelet transform, and study the performance of the algorithms according to the initialization of its parameters. The parameters we considered consist of the number of levels used in the transform, the selection of the lowest level image, the window size used in high frequency filter, the noise reduction method, etc. Through extended simulation, we find a good relationship between the initialization of the parameters and the properties of both the texture and 3D ground truth images. Typically, we find that a proper initialization of the parameters improve the algorithm performance 3dB ~ 19dB over a default initialization in recovering the 3D information.

• Journal of Korean Society for Geospatial Information Science
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• v.6 no.1 s.11
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• pp.11-17
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• 1998

Recently, 3D GIS based on 3D geo-processing methodology and Internet environment are emerging issues in GIS fields. To design and implement 3D GIS, the strategic linkage of Java and VRML is first regarded: 3D feature format definition in the passion of conventional GIS including aspatial attributes, 3B feature indexing, 3D analytical operators such as selection, buffering, and Near, Metric operation such as distance measurement and statistical description, and 3D visualization. In 3D feature format definition, the following aspects are implemented: spatial information for 3D primitives extended from 2D primitives, multimedia data, object texture or color of VRML specification. DXF-format GIS layers with additional attributes are converted to 3D feature format and imported into this system. While, 3D analytical operators are realized in the form of 3D buffering with respect to user-defined point, line, polygon, and 3D objects, and 3D Near functions; furthermore, 'Lantern operator' is newly introduced in this 3D GIS. Because this system is implemented by Java applet, any client with Java-enable browser including VRML browser plug-in can utilize the new style of 3D GIS function in the virtual space. Conclusively, we present prototype of WWW-based 3D GIS, and this approach will be contribute to development of core modules on the stage of concept establishment and of real application model in future.