• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.447-452
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• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Economic and Environmental Geology
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• v.23 no.4
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• pp.411-424
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• 1990

Mechanical, physical and petrographic properties of seventeen marble specimens collected from ten marble mines in Korea were investigated. Studied marbles were mainly composed of calcite, dolomite, and various amounts of serpentine, tremolite, olivine, quartz and opaque minerals. Complete and sutured textures were dominant. Compressive strength measured normal to the bedding plane is larger almost two times than that measured parallel to the bedding plane. From the results of Shore hardness test on marbles, water content was an important factor to decrease Shore hardness values. Engineering geological properties, especially, compressive strength, Young's modulus, wear resistance and water absorption could be controlled by the presence of quartz, and the type of marble texture. Water absorption-porosity, compressive strength-Young's modulus, and impact strength index-Los Angeles abrasion couples show good correlation. According to the comparative utility as commercial stone, it could be concluded that marbles from the Banglim mine, Songbo mine, Kwangdeok mine and Bongjeong mine were superior to that of other studied marbles.

• Journal of electromagnetic engineering and science
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• v.12 no.2
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• pp.161-165
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• 2012

The electrical properties of pig internal organs including lung, liver, heart, kidney, blood, stomach, and small intestine are measured using an open-ended coaxial probe and an improved virtual transmission-line model. The measured complex permittivities of the pig organs are compared with the given values of the corresponding human organs. A similarity between these values is confirmed. For organs such as lung, liver, heart, and kidney that have regular texture and contents, the complex permittivities are almost identical to those of the corresponding human organs. The complex permittivities of human and pig blood are also very close in value. However, relatively large deviations are observed for the cases of stomach and small intestine because the internal contents of these organs significantly affect the measured electrical properties.

• Transactions of Materials Processing
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• v.13 no.6 s.70
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• pp.522-527
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• 2004

Permalloys were successfully fabricated by melt drag casting in the present study, and their microstructure and consequent magnetic properties have been investigated as a function of Si content. In order to understand the relationship between magnetic properties and Si content, microstructure and texture were observed and phase analysis were performed by TEM. The effective permeability went through a maximum value at $2\%$ Si and then decreased with increasing Si content. Increasing Si content enlarged grain size, which resulted in improvement of permeability. However, over-added Si caused the formation of $Ni_3Fe$ order phase so that $5\%$ Si added permalloys had the smallest permeability.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.301-306
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• 1993

Effects of pressure and pressing time of soyprotein-CaSO4 coagulates on the yield, water holding capacity and textural characteristics of SPI (soy protein isolated) tofu were investigated. The tofu was prepared by addition of CaSO4 into SPI suspension at 9$0^{\circ}C$ and then compressed. As the compressing pressure increased from 8.66g /cm2 to 49.43g /cm2, the volume yield and moisture absorbed on filter paper were decreased and the textural properties of hardness, adhesiveness, cohesiveness and gumminess were increased. Increase in hardness and gumminess were more significant at high pressure than those at low pressure.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.254-259
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• 2006

Milling qualities and indigestible carbohydrate fractions (ICF) depending on harvesting time of Goami2 (G2), mutant of Ilpum (IP) rice, was examined. Fifty days after heading (DAH) maximized head rice milling quality (57.69%) and ICF content ($5.09{\pm}0.36\;g/100\;g$). ICF contents and physical properties of G2 and IP at 50 DAH were compared. ICF of G2 was three times higher than that of IP ($1.61{\pm}0.09\;g/100\;g$). Parboiling treatment increased ICF of G2 to $7.18{\pm}0.16\;g/100\;g$. G2 showed lower water absorption index, which could lower pasting properties, but higher water solubility index, implying it contains more soluble components. Texture properties of G2 were different from those of IP, showing higher hardness, and lower adhesiveness and cohesiveness. Positive correlation was observed between ICF and hardness, but reverse correlation between ICF and cohesiveness.

• Economic and Environmental Geology
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• v.32 no.1
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• pp.1-11
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• 1999

In the last decade, the supply of natural aggregates has been continuously increased due to the other types of aggregates. In general, aggregates constitute 70-80% of the total volume of concrete, so the quality of aggregates is main factor controlling physical characteristics of concrete. For this reason, physical properties of aggregate according to different rock types were studied. The majority of crushed aggregates is taken out of granite, gneiss, sandstone, andesite, basalt and so forth. The physical properties of these rock types were tested and most of them fell within the acceptable limit on the base of Korean standard regulation. The major lithology of the crushed aggregates is granite and gneiss, both of which are marked for more than 50% of total lithology thpes in Korea. A to the physical properties of granite, the high specific gravity coincides with low porosity, low absorption ratio, while the abrasion and soundness index show, in general, no specific trend. It has been assumed that slight differences of the physical properties of granite aggregates are related with those of the mineral composition, grain size, and so on. In comparison to granite, the physical properties of gneiss have little correlation one after another. This trend is related to different mineral composition, grain size and typical sheet fractures typically prevailing in the texture of gneiss. Spatial pattern of physical properties shows that high specific gravity of granite coincides only with low porosity and absorption ratio in all provinces except Cheolla province, and high specific gravity of gneiss coincides with low porosity and absorption ratio only in Cheolla and Gandwon provinces.

• 한국문화재보존과학회:학술대회논문집
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• 2004.10a
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• pp.115-130
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• 2004

Plant-based cultural assets using straw and grass as household goods of our people's have been used as indispensable tools for practical living for a very long time. However, only a limited number of artifacts were unearthed so far due to tile fragility of the material. For this reason, research on plant-based cultural properties had close to no progress, and the appropriateness of the PEG method, high-grade alcohol method, alcohol--ether-resin method, and Paraloid B-72 used in preserving plant-based cultural properties has not been sufficiently investigated. Therefore, this study examined the weight change rate by applying the methods of Primal MC-76 and vacuum freeze-drying used mostly as a earth-layer hardening material among PEG and acrylic resin, which are applied widely for preservation of waterlogged archaeological wood, as a means to preserve plant-based cultural properties along with the examination of the subject material, and an experiment was also performed on moisture absorption. The findings as a result were, first, the plant-based material being studied was found to be Typha (Typha orientalis Presl). Secondly, the weight change experiment applying $PEG\#400$ and $PEG\#4000$ confirmed a steady increase of weight if PEG -2Step is used for treatment. Third, in preserving all subject materials with soil, treatment with $PEG\#4000$, Primal MC-76, and vacuum freeze-drying showed that tile vacuum freeze-drying method resulted in the largest or $20\%$ reduction in weight, while Primal MC-76 resulted in $18\%$ and $PEG\#4000$ in $8\%$ of weight reduction. It was concluded that, considering the stability of soil measurement, this came to be because resin permeation was carried out along with tile drying process. Fourth, the weight changes were found to be around $10\%$ in various humidity conditions after the preservation treatment. The greatest weight change rate was seen in the case of $PEG\#4000$, particularly having chemicals gush out in a high humidity (RH $84\%$ or higher) environment. In the case of Primal MC-76 and vacuum freeze-drying methods, $6\~8\%$ weight changes were detected, and the lowest weight change was found in the case of the vacuum freeze-drying method. Fifth, as for color changes after treatment, blackening occurred most strongly with $PEG\#4000$, while Primal MC-76 and vacuum freeze-drying manifested colors closest to dry straw or grass. However, the texture of straw was not very evident in the case of Primal MC-76, due to a glossy surface, but vacuum freeze-drying was found to offer tile best result in terms of texture. Putting together the results of the above experiments, vacuum freeze-drying presented after being treated with PEG2-Step the most stabilized changes in weight, while it offered the smallest change in color as well.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.51-64
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• 2016

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.