• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.25 no.7
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• pp.757-766
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• 2014

In this paper, economic loss due to high power electromagnetic pulse is estimated and the methodology used for calculating its impacts is suggested using a macro approach. In order to investigate the most critical infrastructure for the high power electromagnetic pulse assault, the vulnerability assessment that provides information on the threats of concern is conducted. As a result, this study concentrates on the electric power networks. The presented assessment model is considered with gross domestic product (GDP) and energy consumption when the electric power networks are damaged due to high power electromagnetic pulse. In addition, economic losses are calculated by the extent of damages considering different types of the high power electromagnetic pulse assault generated by nuclear and man-made weapon. Through the estimation of these damages, the resulted economic loss will be compared with the protection cost. Consequently, protection of the vulnerable infrastructures can be prepared against electromagnetic pulse attack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1338-1343
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• 2016

The purpose of this study was to investigate the quality characteristics and antioxidant activities of noodles added with red lentil powder (RLP). Noodles were prepared by addition of 0, 15, 30, and 45% powder to flour of the basic formulation. RLP noodles were evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, sensory characteristics, and antioxidant activities. The weight, water absorption, and volume of cooked RLP noodles increased according to RLP content. The turbidity values of cooking water increased according to RLP content. The L value of RLP noodles decreased with increasing amounts of RLP, whereas a and b values increased with increasing amounts of RLP. The texture characteristics of RLP noodles decreased compared to those of control noodles except for adhesiveness. Antioxidative activities of RLP noodles significantly increased with increasing RLP content (P<0.05). The sensory preference test revealed that RLP 30% noodles showed the highest scores for smell, taste, chewiness, and overall preferences. It is suggested that RLP 30% noodles could be substituted for wheat flour to improve noodle quality.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.665-671
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• 1999

Post mortem bovine muscle. semitendinosus was used to investigate the effects of gamma irradiation on physicochemical properties. The muscle was cut into pieces of 2 cm in thickness and packaged with 2 different methods; vacuum-packaged and air-packaged. The packaged samples were irradiated at designated doses of 0, 1, 3 and 5 kGy by Cobalt-60 irradiator. Muscle protein solubility, purge loss, composition and contents of free amino acids, and shear force were observed during storage at $4^{\circ}C$. We found no significant differences in the purge loss and the contents of free amino acids. Muscle protein solubility slightly increased depending upon the increase of the dose. The decrease of shear force by gamma irradiation was observed. Therefore, it is considered that meat quality can be improved by gamma irradiation.

• Korean Journal of Pharmacognosy
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• v.42 no.2
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• pp.144-148
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• 2011

Rhubarb (Rhei Rhizoma) has been used for the various clinical purposes such as purgative, stomach protective and pain relief for a long time. However, rhubarb in current market has a problem of quality control under which many of rhubarb fail to meet the standard specified in Korean Pharmacopoeia. This study was carried out to validate the method for the evaluation of the quality of five rhubarbs and Rumex species; Rheum palmatum, R. officinale, R. tanguticum, R. franzenbachii, R. undulatum, and Rumex species. The content of sennoside A with five anthraquinones (aloe-emodin, rhein, emodin, chrysophanol and physcion) in five rhubarbs and one Rumex has been performed by using HPLC quantitation analysis. In results, only four samples in Palmata sect. were qualified with sennoside A and those samples were R. officinale and R. tanguticum. Samples of R. palmatum did not meet the standard contents of sennoside A. The contents of anthraquinones in Palmata sect. were two times larger than those in Rhapontica sect. Moreover the content variations of anthraquinones were smaller than those of sennoside A. Thus, anthraquinones can be the key characterizing molecules to control quality of rhubarb.

• Applied Chemistry for Engineering
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• v.27 no.5
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• pp.455-466
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• 2016

Organic light-emitting diode (OLED) has drawn a lot of attention in academic and industrial fields, which has been successfully commercialized in mobile phones and TV's. In the field of lighting, unlike the existing incandescent or fluorescent lighting, OLED has distinctive qualities such as surface lighting-emission, large-area, lightweight, ultrathin, flexibility in addition to low energy use. This article introduces prominent fluorescent, phosphorescent, and luminescent materials applied to white OLED (WOLED). The understanding and systematic classification of previously studied substances are expected to be greatly helpful for the development of new luminous materials in future.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.71-77
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• 2009

The principal objective of this study was to develop processed food with the effect of aged garlic by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded aged garlic at varied levels of 0, 1, 3, 5, and 7%. The pH of dough decreased significantly with the addition of aged garlic. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of aged garlic exerted a significant effect on cookie hardness. The sensory evaluation showed that the properties of color, garlic aroma, and garlic taste of cookies tended to increase with increased levels of addition of aged garlic. The cookies with 1% and 3% added aged garlic had similar or significantly higher acceptance scores than the control cookies, for all properties except color.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.766-772
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• 2008

The objective of this investigation was to develop iced cookies with freeze-dried yellow onion powder (YP) and red onion powder (RP) at composition levels of 0, 1, 3, 5 and 10%. The moisture (13.61%) and crude ash contents (3.43%) of YP was higher than RP, while the crude protein (7.58%) and crude fat contents (0.65%) of RP was higher than YP. Freeze-dried YP showed a higher lightness and yellowness value compared to RP, because of the unique color of the onion. The browning index was lower in YP. The pH of the dough significantly decreased by addition of onion powder, while the density of the dough was significantly increased in RP samples than the others. The iced cookies showed a lower lightness value, and a higher redness value with increase of onion powder contents. Hardness of YP cookies up to 5% and RP cookies up to 3%, were lower compared to the control. With regards to the sensory characteristics, $3{\sim}5%$ YP cookies and 3% RP cookies were more acceptable than the others. As a result, the optimal ratio of freeze-dried YP and RP iced cookies were calculated at 5% YP and 3% RP levels.

• Journal of the Optical Society of Korea
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• v.20 no.6
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• pp.669-677
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• 2016

A miniaturized FTIR spectrometer based on lamellar grating interferometry is being developed for passive remote-sensing. Consisting of a pair of micro-mirror arrays, the lamellar grating can be fabricated using MEMS technology. This paper describes a method to compute the optical field in the interferometer to optimize the design parameters of the lamellar grating FTIR spectrometer. The lower limit of the micro-mirror width in the grating is related to the formation of a Talbot image in the near field and is estimated to be about $100{\mu}m$ for the spectrometer to be used for the wavelength range of $7-14{\mu}m$. In calculating the far field at the detection window, the conventional Fraunhofer equation is inadequate for detection distance of our application, misleading the upper limit of the micro-mirror width to avoid interference from higher order diffractions. Instead, the far field is described by the unperturbed plane-wave combined with the boundary diffraction wave. As a result, the interference from the higher order diffractions turns out to be negligible as the micro-mirror width increases. Therefore, the upper limit of the micro-mirror width does not need to be set. Under this scheme, the interferometer patterns and their FT spectra are successfully generated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.750-756
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• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in muffin manufacturing at different concentrations from 0, 3, 5, 7, and 10% (w/w). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of muffin increased as the concentrations of cherry powder increased. As the concentration of cherry powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. Lightness (L) and yellowness (b) of muffin decreased as the concentration of cherry powder increased, whereas the redness (a) increased. The muffins containing 3, 5, 7, and 10% cherry powder had acceptable sensory properties, such as color, flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the muffin increased antioxidant activity. The highest quality improvement was obtained by incorporating 5% (w/w) of cherry powder into the muffin formula.