• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.99-108
• /
• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• The Korean Journal of Community Living Science
• /
• v.27 no.3
• /
• pp.509-520
• /
• 2016

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

• Journal of The Institute of Information and Telecommunication Facilities Engineering
• /
• v.8 no.4
• /
• pp.170-181
• /
• 2009

When a slow-moving vehicle occupies one of the lanes of a multi-lane highway, it often causes queuing behind, unlike one is caused by an actual stoppage on that lane. This happens when the traffic flow rate upstream from the slow vehicle exceeds a certain critical value. This phenomena is called as the Moving Bottleneck, defined by Gazis and Herman (1992), Newell (1998) [3], and Munoz and Daganzo (2002), who conducted the flow estimates of upstream and downstream and considered slow-moving vehicle speed and the flow ratio exceeding slow vehicle and the microscopic traffic flow characteristics of moving bottleneck. But, a study of delay on moving bottleneck was not conducted until now. So this study provides a average delay time model related to upstream flow and the speed of slow vehicle. We have chosen the two-lane highway and homogeneous traffic flow. A slow-moving vehicle occupies one of the two lanes. Average delay time value is a result of AIMSUN[9], the microscopic traffic flow simulator. We developed a multiple regression model based on that value. Average delay time has a high value when the speed of slow vehicle is decreased and traffic flow is increased. Conclusively, the model is formulated by the negative exponential function.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.46 no.3
• /
• pp.65-72
• /
• 2014

In this study, effects of alkali swelling at low concentration below 2 percent on properties of hardwood bleached kraft pulp (HwBKP) were elucidated. Swelling treatment of HwBKP was performed at various NaOH concentrations with/without beating. Then, the swelling characteristics of pulp fiber was evaluated by measuring the solvent retention values such as water retention value (WRV) and isopropyl alcohol retention value (LRV). It was found that fiber characteristics were influenced by NaOH swelling even at low alkali concentration and beating treatment as well. The values of WRV and LRV were decreased when the alkali concentration was increased. It is the result from the decreased acidic groups of pulp which were formed during beating. The acidic groups could be neutralized and then removed by alkali. The difference between WRV and LRV was decreased with increasing alkali concentration while the difference was increased when the alkali swollen pulp was beaten. In addition, the crystalline structure of HwBKP was almost not changed while the crystallinity was influenced by swelling treatment at a low alkali concentration.

• Elastomers and Composites
• /
• v.43 no.2
• /
• pp.104-112
• /
• 2008

The ethylene propylene diene terpolymer (EPDM) blends with styrene butadiene rubber (SBR) were prepared from an open 2-roll mill following the conventional rubber blend method, and then cure characteristics, mechanical properties and ozone resistance were subsequently examined. With incorporation of SBR the torque value of the EPDM and SBR blends showed a gradual increase in the cure curve. The maximum torque value was obtained with lowest level at 25wt% of SBR and it was increased linearly with more than 25wt%. As the SBR loading increased scorch time and optimum cure time decreased. Hardness represented a maximum at 50wt% of SBR. However upper and lower than that value it decreased. It was found that the unfavorable characteristics of ozone resistance of pure SBR was significantly improved through the blending of SBR with EPDM.

• Korean Institute of Interior Design Journal
• /
• v.15 no.4 s.57
• /
• pp.138-146
• /
• 2006

Main elements in definition of space value were physical, formal, and reasonable characteristics in the past. Howener recently, definition of space value is changing by being advanced about study concerned with human's cognition and thinking way in definition and analysis of space. As you see, cognitive psychologists have emphasized the importance of human's cognitive structure and process and studied diverse aspects of human's thinking ; consciousness, perception, memory, image, language, decision-making, inference, and so on. Therefore main elements in definition of space value are five-dimensional, psychological, symbolic, mental, emotional characteristics above physical, formal, and reasonable characteristics. As mentioned above, the conversion of thinking focused on reason to thinking focused on human's spirit and emotion is achieved in contemporary architecture and 'human's experience' in space becomes a very important factor. For that reason, the purpose of this study is consideration of human's cognitive process in space by conversion of thinking and gives a definition about experience. And, I would like to define 'experience design' whose main attribute is experience in space and establish theoretical basis of experience design through theoretical researches about experience. This study on experience design that induces users to participate in space and stimulate human's spirit is a important point in definition of space value not only contemporary interior architecture but also prospective generation.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.2
• /
• pp.99-108
• /
• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.826-835
• /
• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• The Journal of Pediatrics of Korean Medicine
• /
• v.21 no.3
• /
• pp.145-156
• /
• 2007

Objectives The object of this study is to investigate the characteristics of Ryodoraku score in the Children who visited Department of Pediatrics, Hospital of Oriental Medicinewith Growth treatment as a chief complaint. Methods Subjects were 58 children who visited Department of Pediatrics, Hospital of Oriental Medicine the first time with Growth treatment as a chief complaint. We measured the height and Ryodoraku score, and we also checked bone age from some of them. This study was designed to investigate the characteristics of Ryodoraku score in children with Growth treatment as a chief complaint. Results and Conclusions The results were follows 1. The average value of Ryodoraku score in 58 children was $41.8800{\pm}13.82641$. 2. The value of H1(肺), H5(三焦), H6(大腸), H2(心包), H3(心), F4(膀胱) and F5(膽) had significant statistical differences compared to its total average. 3. The value of F3(腎) had no relationship with Mid-Parental Height(MPH) percentile. 4. The value of F1(脾), F3(腎) and total average was classified by the height percentile values when children visitedand the difference between the predicted height percentile, and it resulted as there were no relationship between those two

• Journal of Digital Convergence
• /
• v.10 no.11
• /
• pp.295-306
• /
• 2012

This study analyzed empirically difference of purchase intention about price raising of luxury brand according to consumer characteristics such as consumption value, prior knowledge. and perceived risk. Fist, groups according to consumption value showed obvious differences. Group of pursuing uniqueness and ostentation value and group of pursuing quality and pleasure value showed positive purchase intention but group of pursuing social recognition value showed negative purchase intention. Second, groups according to perceived risk. didn't show difference and groups according to prior knowledge showed obvious difference. group of high prior knowledge showed positive purchase intention but group of low prior knowledge showed negative purchase intention. Third, analyzed result about interaction effect of consumer characteristics, Classified group of pursuing uniqueness and ostentation value, expressing high prior knowledge and Classified group of pursuing quality and pleasure value, expressing high perceived risk only showed positive purchase intention, The results of this study present implication to domestic companies aiming luxury brand that performing differently strategy of product and price according to target characteristics is more effective way in differentiating oneself from existing luxury brands and expanding market.