• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Journal of Biosystems Engineering
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• v.7 no.1
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• pp.1-16
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• 1982

The thermal conductivies of grain are influenced by many physical factors such as' initial temperature, moisture content, composition, bulk density or porosity of grain. However, not only few researchers considered all these factors in determining thermal conductivities of grain but also many researchers considered only moisture content as a major effective factor on the thermal conductivity. This study was conducted to experimentally determine the thermal conductivities of rough rice (3 Japonica-type, 3 Indica-type) and barley(covered, naked) as a function of initial temperature, moisture content and porosity of grain, and to investigate the effect of those physical factors on the thermal conductivities of grain. The results of this study are summarized as follows; 1. The average time correction value for this experimental apparatus was 7 sec, which. was insignificant to the calculated thermal conductivity. The resulting conductivity for considering time correction value was only 4.9 percent higher than that calculated by the non-corrected equation. 2. The thermal conductivity was in the range of 0.1208~0.2058W/$m^{\circ}K$ for naked barley, 0.1138~0.1724W/$m^{\circ}K$ for covered barley, 0.0912~0.1864W/$m^{\circ}K$ for Japonica-type rice and 0.086~0.1774W/$m^{\circ}K$ for Indica-type rice. 3. The thermal conductivities of grain increased with initial temperature and moisture content of grain but decreased with porosity of grain. 4. The regression equations of the thermal conductivity of each grain were determined as a function of initial temperature, moisture content and porosity. The regression equations of the thermal conductivity of both Japonica-type and Indica-type rough rice were also determined.

• Journal of the Korea Institute of Building Construction
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• v.4 no.1
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• pp.133-140
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• 2004

This study is intended to investigate the properties of bleeding reduction of concrete using AE water reducing agent for the type of bleeding reduction with the replacement admixture. According to the results, when the adding ratio of AE water reducing agent for the type of bleeding reduction increases, a range of normal fluidity and aimed air content are satisfied, setting time is faster than that of normal AE water reducing agent. And bleeding amount decreases, bleeding speed is highest between 60 and 90 min, and sinking depth increases drastically in 50 min. When AE oater reducing agent for the type of bleeding reduction is added, compressive strength shows a slight variation by air content, but there is not a large influence by addition of AE water reducing agent for the type of bleeding reduction. Synthetically, it proves that AE water reducing agent for the type of bleeding reduction satisfies aimed air content in the range of normal slump and can reduce only bleeding without quality variation of compressive strength.

• The Journal of Information Systems
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• v.29 no.2
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• pp.71-94
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• 2020

Purpose With the development of Social Network Service(SNS) and mobile devices, many companies have been using the Facebook as a Word-of-Mouth(WOM) channel. This study examines the effects of psychological distance and message type on WOM using the Facebook's real messages. And the moderating effect of the message type on the relationship between psychological distance and WOM was also analyzed. Design/methodology/approach A content analysis was used as a research method. A total 7,483 messages were collected from 50 companies' Facebook Fanpage (based on the ranking of socialbakers.com) and content analysis was conducted using human coding. As the influencing variables, the message type and psychological distance and the number of 'Likes', 'Share', and 'Comment' were used as the dependent variable. The R3.4.4 was used to perform descriptive statistics, cross-tab analysis, and analysis of variance(ANOVA). Findings First, a larger proportion of Facebook messages have close psychological distance for all message types(information, advertisement, event, and customer relationship). Second, 'Like' and 'Comment' number were significantly higher in messages of close psychological distance. Third, the effects of psychological distance on 'Like', 'Share', and 'Comment' number were different according to message type. However, 'advertisement' message type had significantly more numbers for all WOMs('Like', 'Share', and 'Comment') in messages with close psychological distance.

• KSBB Journal
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• v.30 no.3
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• pp.119-124
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• 2015

Arthrospira platensis (A. platensis) is a microscopic and filamentous cyanobacterium that derives its name from the spiral or helical nature of its filaments. In this study, we induced mutants of A. platensis through NMU treatment and selected two strains by level of ipid contents. We named mutant '1-9', '2-5', and they were cultivated in the same way with the wild type. During 12 days cultivation, cell growth, dry cell weight, pigment content, and lipid content were measured for characteristics of mutants. As a result, pigment and lipid content of mutants were increased about 3.6, 1.8 times compared with wild type, respectively. It was shown that total flavonoid and polyphenol contents of mutants were increased about 1.5 times compared with wild type. And radical scavenging effect of mutants were increased about 10% compared with wild type.

• Journal of Plant Biology
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• v.14 no.3
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• pp.29-35
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• 1971

Various types of short culm rice mutants were obtained by means of gamma-ray irradiation. In the present paper morphological observation and analysis of silicate content of the mutants are reported. 1. Short culm type had more useful characters than bushy and dwarf types. 2. In short culm and bushy types the number of nodes both above and under ground was similar to the mother varieties, while in dwarf type it decreased. 3. In short culm types the variation of length of above-ground culm and internodes tended to vary relattive to the mother varieties. 4. Positive correlation was found between culm length and the first and fourth internode length in short culm type. 5. Silicate content increased in short culm type-the increment being variety specific.

• Journal of Biosystems Engineering
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• v.4 no.1
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• pp.48-57
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• 1979

In order to obtain a standard reference for designing an adequate power rice transplanter, the cutting forces depending upon variety of seedling, sowing density, seedling age and soil moisture content of mat-type seedling were measured by the rice transplanter installed with force measuring device of dynamic strain gage system in the laboratory. The result of this study are summarized as follows : 1. Cutting velocity and acceleration transplanting hoe obtained from jinematic analysis of planting mechanism was 1.32m/sec and 81.5m/$sec^2$ when planting crank-shaft rpm was 160. 2. Little difference between cutting forces on 30-days old seelings of japonica and Indica type was observed, as the cutting forces determined were 2.0kg per hill for Japonica type and 2.1kg per hill for Indica type. 3. Cutting forces determined on 40-days old seedlings were 2.5kg, 2.3kg, 3.1kg and 2.9kg per hill for Milyang No.15, Tongil, Akibare and Milyang No.23 compared to the other varieties. 4. The cutting force was not greatly affected by the sowing densities , only five percent of differences were observed epending upon the sowing densities. 5. Cutting forces were 2.7kg and 2.0kg per hill on 40-days old seedlings and 30-days old seedlings respectively. About 38 percent of more forces was required in cutting 40-days old seedling than in cutting 30-days old seedlings. 6. More cutting forces were required as soil moisture content of mat-type seedling was decreased. 7. Root length after cutting by the planting hoe and their relationships with soil moisture content on 30-days old seedlings, are as follows ; $y=4.147-11.384x+ 28.854x^2$ where , $y$=root length after cutting. (cm) , $x$=soil ture content of mat type seedlings.(%, d.b.) 8. Cutting forces were varied with the width of cuttings ; those on 40-days old mat type seedlings were 2.7kg and 2.2kg per hill when cutting with 14 mm and 10mm of width respectively, about 32 percent of more forces was required when cuting with 14mm of width compared to 10mm of width.

• Journal of Welding and Joining
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• v.2 no.1
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• pp.30-40
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• 1984

Moisture content in the coating of an electrode is known to cause defects such as porosities, fish eyes and cracks in the weld metal, however, quantitative relationship between them is not clearly understood. In this study widely consumed and the most common type of arc welding rods such as ilmenite and low hydrogen type were chosen for the investigation, and attempts were made to correlate the relationship between the mechanical properties and gas contents when welding was carried out with electrodes of various moisture contents. As the relative humidity changed from 70% to 92%, it was determined that moisture content to reach saturation was in the range of 0.6~6.8%. As the moisture content in the electrode coating was increased, the amount of gaseous components (H, O, N) in the weld metal was accordingly increased, especially diffusible hydrogen showed prominent effect, i.e. it increased proportionally to the increase of the moisture content. The mechanical properties of the weld metal was observed to become more inferior as the diffusible hydrogen was greater. It was determined for ilmenite type of electrode that the increase of hydrogen content was approximately 1.8ml per unit weight percent increase of moisture and also tensile strength resulted lowering from $45.3kg/\textrm{mm}^2$ to $42.7kg/\textrm{mm}^2$ as moisture content increased from 0.7% to 6.8%. For low hydrogen type the increase of the hyrogen was about 2.4ml per unit percent of moisture and tensile strength decreased from $63.0kg/\textrm{mm}^2$ to $53.8kg/\textrm{mm}^2$ particularly in the region of moisture content 0.1~4.2%.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Journal of the Korean Home Economics Association
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• v.43 no.12 s.214
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• pp.15-28
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• 2005

This study groups the life content of adolescents according to their time spent during the week and compares their internet use. The data were collected from 2210 middle and high school students, including their life content and hours, and various internet factors such as self-evaluated internet addiction, internet support, internet experience, chatting subjects and the type of internet service. Adolescents were divided into five groups: TV-oriented group, computer-oriented group, peer-oriented group, self-study group and extracurricular institution group. The purpose of internet use, internet experience, chatting subjects, negative aspects of internet and internet addiction were different by adolescents' group type. The peer-oriented group had the highest real self image as opposed to the cyber self image and trusted other's words on the internet. The TV-oriented group had the lowest trust in the internet. The computer-oriented group received the highest internet support and internet experiences, but didn't use the internet for the purpose of information search. The self-study and extra-curricular institution groups used the internet the least, used it to solve stress and were interested in school circles on the internet.