• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 1999.10c
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• pp.41-46
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• 1999

In the practice , ET was mainly estimated by Blaney-Criddle or FAO Penman method. But these methods were found to frequently overestimate ET. And calculation of effective rainfall by empirical formula is hardly to explain drop property and soil texture. Since 1990, FAO recommended the adoption of Penman-Moneteith combination method as a new standard for reference ET. Purpose of this study is establish new estimate method of upland crop requirements. We asopt P-M method to estimate ET and set up soil moisture balance equation to equation to calculate effective rainfall and irrigation water requirements. We expect that this new method rise efficiency to upland water management.

• The Journal of the Korean dental association
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• v.51 no.1
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• pp.18-24
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• 2013

Esthetic aspect is one of the most important factors in clinical dentistry. Esthetics of dental restorative materials consist of translucency, surface texture, and most importantly 'colour'. Main characteristics of optical properties and its clinical representation and general outlook as to the current information on colour and its representation has been considered in this study. Characteristics of esthetic materials are concerned with the field of science and dental professionals should take into consideration the importance, characteristics, and applications to actual clinical settings of esthetic restorative materials. Relevant information regarding natural teeth and esthetic restorative materials and training will lead to the heightened ability of dental professionals.

• The Research Journal of the Costume Culture
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• v.12 no.1
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• pp.12-27
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• 2004

The Tuck, an important component of modem clothing design, was analyzed through various sources of literature comprised chiefly of domestic and imported fashion magazines from 2000 to 2003. The results were as follows: 1) The Tuck was organized in horizontal, perpendicular, oblique and radial directions. Application methods included repetition, gradation, radial arrangement, sequence and alternation of individual lines. 2) The Tuck was found in a variety of forms and uses. But due to structural characteristics, its function is more psychological and aesthetic than functional. The aesthetic properties of the Tuck included rhythm, optical illusion, abstraction, and material. The structural property of the Tuck occasionally substituted bust or waist darts. 3) The individuality and originality of the Tuck was used in unpredictable ways to give spatial ornamentality and emphasis on material. This enabled aesthetically unique designs to arise. To summarize, the Tuck, a component of clothing design as a formative art, was used in a variety of methods towards developing creative clothing design.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.777-780
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the. present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• 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.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.8
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• pp.1142-1152
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• 2004

The purpose of this study is to verify the visual perception on various cotton fabrics of the same color. Results obtained through subjective evaluation of cotton fabrics showed that the textural adjectives could be classified into 3; warm/cool, flexibility and surface property, the sensibility adjectives into 5; simple, attractive, masculine, conservative, comfortable and visual perception adjectives into 6; hard, warm, smooth, brilliant, classic and casual. Image distribution results on 12 different fabrics, showed different distributions among textiles on visual perception due to varying texture and sensibility. In thickness, weight, weave type, bending and surface characteristics which are structure characteristics, significant differences were shown for visual perception examination. Having placed into an image scale, visual perception dimension developed divided into the ＇soft-hard＇ axis and the ＇warm-cool＇ axis.

• Food Engineering Progress
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• v.13 no.2
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• pp.99-104
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• 2009

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L$^{*}$ and b$^{*}$-values whereas significant increase in a$^{*}$-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.542-548
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• 2013

Soil properties and yields of liriopis platyphylla were investigated to establish soil suitability of Korean liriopis platyphylla at 116 farms in Korea. Morphological and physical properties of the soils were investigated along with the average yield of 2~3 years. The impact factors of soil properties to the yield of liriopis platyphylla were selected based on standard error of each factor. The yields of liriopis platyphylla showed the greatest values when the morphology was alluvial plains, when the drainage was well or moderately well, when the slope was 0-2%, the texture was coarse loamy, when the gravel content was less than 15% and when the available soil depth was more than 100 cm. Contribution factors of soil properties to the yields were 0.15 by morphology, 0.15 by drainage level, 0.13 by slope, 0.18 by texture, 0.16 by gravel content and 0.23 by available soil depth, respectively. Soil suitability classes were set as follows; the best suitable land if score was greater than 92, suitable land if score ranged from 91 to 86, the possible land if the score ranged from 85 to 83, and low productive land if score was less than 82. According to the criteria, 17.8% of the production area was the best suitable land, 43.1% was suitable land, 17.3% was possible land, and 21.8% was low productive land. The sum of both the best and suitable lands were 60.9% of the farm area of Miryang in Gyeongsangnam-do.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.