• Food Science of Animal Resources
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• v.31 no.1
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• pp.66-73
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• 2011

Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at $4^{\circ}C$ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.04a
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• pp.51-54
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• 2007

This study investigates the properties of paste and mortar from different types and forms of silica fume on cement binder for ultra high strength. Although most Silica Fumes distributed in the market fulfill the KS quality standard, each type showed different levels of loss of ignition. When evaluating cement binder for ultra high strength in a form of paste. Flow, viscosity and moving freely time show great difference depending on the Silica Fume's form and type of primary particle's dispersibility. The evaluation of Silica Fume's dispersibility can be possible with the paste test since there is a high correlation of flow quality between paste and mortar. The compressive strength when using Silica Fume was correlated to the SiO2 content. Synthetically, selecting Silica Fume with the most the ideal primary particle is the key to optimizing the formation for cement binder for ultra high strength.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.3
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• pp.65-71
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• 2018

There is no significant difference in the initial viscosity of a propellant applied with yellow iron oxide and red iron oxide. In addition, the thermal decomposition rate of the material with added yellow iron oxide is faster than that with the addition of red iron oxide. Specifically, it was confirmed that the pressure exponent was 18% lower at high temperature and high pressure with yellow iron oxide than with red iron oxide. The initial viscosity was lowest at 71% of the large particle to small particle ratio.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• Journal of the Korean Graphic Arts Communication Society
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• v.28 no.2
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• pp.101-116
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• 2010

Last printing market is changing to high-quality color prints for web offset printing. But, color image reproduction based on the relative sheet-ped printing compared to the way, web offset printing are falling. Moreover, it's difficult to maintain the quality of the web offset print. The reason is the worker's decision to rely on. Therefore, the quality of prints was no difference in uniformity and objectivity. We have thought the reason, that the physical properties of inks such as fluidity, viscosity and tack. In addition, varies depending on the physical properties of paper, such as thickness, smoothness, roughness and porosity. Therefore, we studied the properties of ink and paper on the relations between the properties used IGT printability tester. This study of domestic web offset printing inks and papers on the relationship between physical properties and printability were studied. So, to improve printability will be used as the basis resources for web offset printing.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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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.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.29-32
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• 2005

In this study, the experiment was carried out to investigate and analyze the strenth properties and flowability of ultra-high strength concrete accroding to types of mineral admixtures. The main experimental variables were water/binder ratio 25.0, 27.5 and 30.0$\%$, water content 155, 160, 165, and 170kg/$m^{3}$ and mineral admixtures such as fly ash, silica fume and meta kaolin. According to the test results, the principle conclusions are summarized as follows. 1) In case of using admixtures, superplasticizer amount need more than plain concrete. 2) According to kinds of admixtures, the viscosity of concrete show much difference. 3) The compressive strength of concrete that use admixtures becomes low in early-age strength, but appeared by higher than plain concrete in long-term strength. 4) Meta kaolin is excellent in side but has viscosity enlargement efficiency a little. But, problem estimates that is not to make design strength 600 and 700kgf/$cm^{2}$ if use mixing condition with water-binder ratio properly.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.498-503
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• 2017

There is no unusual difference in the initial viscosity of the propellant applied with yellow iron oxide and red iron oxide. In addition, the thermal decomposition rate of the material added with yellow iron oxide is faster than that of the addition of red iron oxide. Especially, it was confirmed that the pressure exponent was 18% lower at high temperature and high pressure. The initial viscosity was lowest at 71% of large particle/small particle ratio

• The Journal of Korean Academy of Prosthodontics
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• v.35 no.3
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• pp.535-543
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• 1997

In order to compare the accuracy of impression technique using the addition silicone putty and improved heavy body material, impression were taken for the natural 6 maxillary anterior teeth, and for the metal mast model that has full arch shape with 4 cylindrical abutment teeth. Marginal gingiva was retracted by routine method using retraction cord, and two techniques were tried to compare the length of impression materials in the gingival sulcus. This was aimed to see the effect of viscosity and hydraulic pressure of impression materials for the subgingival impression. Impressions for the full arch-shaped metal master model were taken to compare the linear stability of the different impression materials and their related techniques. The conclusions were as belows : 1. The one-step impression technique showed longer extension of impression material in gingival sulcus than two-step impression technique. 2. High viscosity and hydraulic pressure of impression material were useful to take subgingival impression. 3. There was no statistically significant difference for the two-dimensional accuracy of impression technique, but two-step technique showed better trend than one-step technique.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.4
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• pp.294-300
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• 2015

Purpose: The purpose of this study was to measure the color of low viscosity bulk-fill resin with a capping layer and to compare it with the color of microhybrid composite resin. Materials and Methods: A low viscosity bulk-fill resin (SDR) and microhybrid composite resin of shade A2 (A2) or A3 (A3) were fabricated to 4 mm thickness and light cured for 20 seconds. CIE $L^*a^*b^*$ values of the resin specimens were measured with a colorimeter. Then shade A2 and A3 microhybrid composite resin was capped over low viscosity bulk-fill resins in 2 mm thickness (SA2, SA3). The resin specimens were light cured for 20 seconds and the color was measured and analyzed (n = 10). Color differences (${\Delta}E$) between SA2 and A2, SA3 and A3 were also calculated. Results: $L^*$ value was highest in SDR followed by SA2 and SA3. $L^*$ value of A2 and A3 was the lowest. $a^*$ value was lowest in SDR followed by SA2 and SA3, and A2 and A3 was the highest. $b^*$ value was lowest in SDR followed by A2 and SA2, and A3 and SA3 was the highest. ${\Delta}E$ between A2 and SA2 (${\Delta}E=3.4$), and that between A3 and SA3 (${\Delta}E=3.1$) was lower than the perceptible color difference threshold of ${\Delta}E=3.7$. Conclusion: ${\Delta}E$ between low viscosity bulk-fill resin with a capping layer and microhybrid resin was lower than the perceptible color difference threshold.