• Journal of the East Asian Society of Dietary Life
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• 제24권3호
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Economic and Environmental Geology
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• 제19권spc호
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• pp.227-237
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• 1986

The Duk-Eum mine located in Kongsan-myeon, Naju-gun, Cheolanamdo is producing silver ore mainly, with rare gold association. The grade-up and recovery of the concentrates have been concerned to the main problem. And then, this study aimed at applying the basic data for ore processing. In the first half of the study, the attempts were made to identify the ore minerals, this followed by determination of the mineral texture, paragenesis, grain size, and size distribution by employing the microscopical method and the etching test. The results of the study are as follows: 1. The ore deposit is composed of the hydrothermal fissure linked veins, and filling cavities are mostly tensile fractures or joints, in rhyolitic rocks as a wall rock. 2. The principle ore minerals are native silver, acanthite, canfieldite, pyrargyrite, galena, tetrahedrite, sphalerite, pyrrhotite, chalcopyrite, chalcocite, covellite, zincite, and the gangue minerals are quartz and calcite. 3. The grain size of each ore minerals before grinding are; max. $2\frac{1}{2}$ mesh, medium 48-100 mesh(main size, contained over 80%), min. 3200mesh. And the grain size of each ore minerals after grinding is; max. 42mesh, medium 65-250mesh(main size, contained over 80%), min. 3200mesh. 4. The properties of the mineral texture effected on the ore dressing are follows; a) Inclusion texture; the fine grains of chalcopyrite is included in most acanthite, and rarely, that of galena included in acanthite. b) Exsolution texture; pyrargyrite is exsolved in acanthite. c) Replacement texture; native silver replaced pyrargyrite, and acanthite replaced galena. d) Interlocking paragenetic texture; the interlocking paragenetic minerals are pyrite, chalcopyrite, chalcocite, canfieldite. e) Fissure filling texture; chalcopyrite was filled along the cracks in acanthite. Among of the above texture, it is impossible to liberate the grains of a), and more difficult to liberate those of b) and c), while easy to liberate those of d) and e).

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Journal of Magnetics
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• 제16권3호
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• pp.220-224
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• 2011

Die-upset magnets from a mechanically-milled Pr(Co,In)$_5$-type alloy are known to have a peculiar texture; the easy magnetization axis (c-axis) is perpendicular to the pressing direction. This peculiar texture is thought to be linked closely to the anisotropic mechanical properties of Pr(Co,In)$_5$-type hexagonal compounds. The hardness of the Pr(Co,In)$_5$-type crystal was measured using selectively grown grains in an annealed $Pr_{17}Co_{82}In_1$ alloy button, and the crystallographic orientation was determined by observing the magnetic domain image. The hardness (549 VHN) on the plane with a 'cogwheel'-type domain image was significantly higher than that (510 VHN) on the plane with a 'cigar'-type domain image, indicating that the inter-layer bonding force between the (000l) basal planes is stronger than that between the (hki0) planes. This suggests that the most probable slip plane is the (hki0) plane parallel to the c-axis. During die-upsetting of the Pr(Co,In)$_5$-type alloys the deformation proceeds by (hki0) plane slip, and the c-axis rotates to ultimately become oriented perpendicular to the pressing direction. It is proposed that the peculiar texture in the die-upset Pr(Co,In)$_5$-type magnets is probably developed by slip deformation of the (hki0) plane of the Pr(Co,In)$_5$-type grains.

• Journal of Biomedical Engineering Research
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• 제44권5호
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• pp.336-345
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• 2023

The present study was designed to evaluate changes in neuromuscular properties and the structural and qualitative characteristics of muscles during submaximal isometric contractions at low-to-relatively vigorous target forces and to determine their influence on force steadiness (FS). Thirteen young adult males performed submaximal isometric knee extensions at 10, 20, 50, and 70% of their maximal voluntary isometric contraction using their non-dominant legs. During submaximal contractions, we recorded force, EMG signals from vastus medialis (VM), vastus lateralis (VL), and rectus femoris (RF), and ultrasound images from the distal RF (dRF). Force and EMG standard deviation (SD) and coefficient of variation (CV) values were used to measure FS and EMG steadiness, respectively. Muscle thickness (MT), pennation angle (PA), echo intensity (EI), and texture features were calculated from ultrasound images to assess the structural and qualitative characteristics of the muscle. FS, neuromuscular properties, and texture features showed significant differences across different force levels. Additionally, there were significant differences in EMG_CV among the quadriceps at the 50% and 70% force levels. The results of correlation analysis revealed that FS had a significant relationship with EMG_CV in VM, VL, and RF, as well as with the texture features of dRF. This study's findings demonstrate that EMG steadiness and texture features are influenced by the magnitude of the target force and are closely related to FS, indicating their potential contribution to force output control.

• Proceedings of the Materials Research Society of Korea Conference
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• 한국재료학회 2001년도 춘계학술발표강연 및 논문개요집
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• pp.39-39
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• 2001

• The Korean Journal of Food And Nutrition
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• Journal of the Korean Society of Food Culture
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• 제29권6호
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• pp.637-647
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• 2014

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

• Korean Journal of Soil Science and Fertilizer
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• 제48권3호
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• pp.194-204
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• 2015

Six study sites in Gumi, Goryeong in Gyeongbuk province and Naju in Jeonnam province were selected to investigate soil properties of poorly drained horizons in paddy soils. The horizons were re-established layers which were parent material layers originated from fluvial deposits. Topsoil layers were differentiated from piled parent materials while soil structure of the topsoil layer was massive with striated microstructure. Compaction at soil re-establishment and a lack of structure and aggregate development in these soils may cause the limitation of vertical water movement and result in poorly drained horizons. Soil samples were taken from paddy fields with top soils of sandy loam, silt loam and silty clay loam and re-established soils of coarse and fine texture. The samples were taken from each horizon for the analyses of soil chemical and mineral properties. Soils with re-established soils of coarse texture had greater amounts of sands from top soil texture distributions, while soils with fine texture had greater amounts of silts. Chemical properties of top soils were analyzed from rice cultivated soils at the time of re-establishments and one year after the re-establishments. The coarse texture of the re-established horizons decreased in EC values from 0.23 to $0.11(dS\;m^{-1})$, available phosphate values from 112 to $54(mg\;kg^{-1})$, and exchangeable Ca values from 6.6 to $4.9(cmol_c\;kg^{-1})$. On the other hand, soils with fine texture showed decrease only in pH and exchangeable Ca values. Especially, organic matter and available phosphate contents showed heterogeneous distributions from each horizon. This result may be caused by mixture of plough layer and subsurface layer during and consolidation. Hydraulic conductivity values were low at the boundaries of top soil and parent material layers except SL/coarse soil. Soil microstructure was massive structure without soil clods or pores and showed striated structure. Therefore, re-established paddy fields with fluvial deposits as parent material layers showed limited vertical movements of soil water because of occurrence of compacted layers and less-development of soil clods and aggregates.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제29권5호
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• pp.663-676
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• 1996

Physical properties and textural parameters of thirty-five piston tore samples recovered from the southeastern coast of Korea (Korea Strait), were investigated using the autopycnometer. The physical properties (porosity, water content, wet bulk density, dry bulk density, gram density, and void ratio) were measured at rather uniform intervals along each core. Sediment texture (grain size, sand, silt, and clay contents) was also measured at the same subbottom depth. The measured and calculated results are; mean grain size $0.57\~8.09\phi(average:3.67\phi)$, porosity $26\~81\%\;(average:\;55\%)$, water content $16.7\~61.4\%(average:\;31.6\%)$, wet bulk density $1.37\~2.18g/cm^3\;(average:\;1.85g/cm^3)$, dry bulk density $2.55\~3.11g/cm^3\;(average:\;2.35g/cm^3)$, grain density $2.40\~3.10g/cm^3\;(average:\;2.85g/cm^3)$, and void ratio $0.56\~2.54$ (average: 0.94). The sediment texture generally coincides well with the bathymetry indicating the influence of Pleistocene-Holocene sea level changes. Also the contours of physical properties are closely related to the sediment texture. Fluctuation of physical properties are similar to the textural variation. It seems that sediment texture is a significant factor in determining physical property in this study area.