• Culinary science and hospitality research
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• v.19 no.5
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• pp.76-86
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• 2013

This study was performed to investigate the quality characteristics of gruel added with ramie leaves. For this study, ramie leaves were made into powder, which consists of 5.37% of moisture content, 27.10% of crude protein, 5.99% of crude lipid, 47.17% of carbohydrate, 14.37% of crude ash. The gruel was prepared with rice powder, salt, and various levels (0, 2, 4, 6, 8%) of ramie powder. After making the gruel, it was examined for the effect of adding ramie on quality characteristics using a mechanical test and a sensory evaluation. The solid contents of gruel tended to decrease with increased amounts of ramie powder. As the amount of ramie powder increased, there were several changes in the sample groups as follows. The pH increased, and the lightness(L) and redness(a) decreased, while yellowness(b) increased; the viscosity decreased, whereas spreadability increased gradually. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the gruel containing 6% level of ramie. In conclusion, the gruel added with 6% of ramie is the best in quality and acceptability.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Journal of Pharmaceutical Investigation
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• v.29 no.3
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• pp.217-225
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• 1999

These studies were designed to determine the effect of hydroalcoholic gel system (lower alkanol concentration: 40-60%) compared to general hydrogel system (lower alkanol concentration: 10-35%) on transdermal delivery of piroxicam and its anti-inflammatory activity. Piroxicam was incorporated into a hydroalcoholic gel and a hydrogel containing polymers, solvents, and cosolvents. The pH of gel was about 6.3-7.3 and the solvent mixtures were composed of water and various concentrations of ethanol (35, 40, 50, and 60%). For the in vitro study, the skin permeation of piroxicam from the gel formulations was investigated using Franz modified diffusion cells fitted with hairless mouse skin. For the in vivo study, the anti-inflammatory activity of hydroalcoholic gel was compared to other commercial products (piroxicam hydrogel and ketoprofen hydrogel) in rat and human. The anti-inflammatory activity was determined using carrageenan induced foot edema model in rat. For the clinical study, it was evaluated from determining efficacy and acceptability with 98 patients suffering from musculoskeletal pain. A novel piroxicam hydroalcoholic gel was successfully formulated in the range of 40-50% of ethanol as solvent, more than 10% of propylene glycol, 5% of $Transcutol^{\circledR}$ and 1 % of benzyl alcohol. The skin permeation of piroxicam using hydroalcoholic gel system was greater than that of general hydrogel system $(flux\;:\;139.1-148.2\;{\mu}g/cm^2/hr\;vs.43.0-84.5 {\mu}g/cm^2/hr)$ in vitro. In carrageenan-induced edema model, the anti-inflammatory activity of hydroalcoholic gel was better than that of piroxicam hydrogel for edema inhibition (75.1 % vs. 62.9%, p

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Journal of Digital Convergence
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• v.19 no.10
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• pp.453-467
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• 2021

In this study, the autoregressive cross-lagged model was applied to verify the longitudinal correlation between the three factors and the pattern of changes over time in the mother's cultural adaptation type, the multicultural acceptability of multicultural adolescents, and national identity. For the study, longitudinal data from the 2nd, 4th, 6th, and 8th years of the MAPS tracked from the 5th grade of elementary school to the 2nd grade of high school were used for analysis. As a result of the analysis, all four types of mother's acculturation were analyzed to have a significant longitudinal effect over time. The four types of mothers' cultural adaptation were analyzed to have a longitudinal mediating effect on the relationship between the national identity of multicultural youth. Based on these analysis results, it is necessary to provide a continuous acculturation support program. In order to have a sense of belonging and solidarity with the country, it was suggested that education to increase multicultural receptivity should be carried out in parallel.

• Korean Journal of Radiology
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• v.19 no.6
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• pp.1119-1129
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• 2018

Objective: To compare the image quality of low-tube-voltage and low-iodine-concentration-contrast-medium (LVLC) computed tomography urography (CTU) with iterative reconstruction (IR) with that of conventional CTU. Materials and Methods: This prospective, multi-institutional, randomized controlled trial was performed at 16 hospitals using CT scanners from various vendors. Patients were randomly assigned to the following groups: 1) the LVLC-CTU (80 kVp and 240 mgI/mL) with IR group and 2) the conventional CTU (120 kVp and 350 mgI/mL) with filtered-back projection group. The overall diagnostic acceptability, sharpness, and noise were assessed. Additionally, the mean attenuation, signal-to-noise ratio (SNR), contrast-to-noise ratio (CNR), and figure of merit (FOM) in the urinary tract were evaluated. Results: The study included 299 patients (LVLC-CTU group: 150 patients; conventional CTU group: 149 patients). The LVLC-CTU group had a significantly lower effective radiation dose ($5.73{\pm}4.04$ vs. $8.43{\pm}4.38mSv$) compared to the conventional CTU group. LVLC-CTU showed at least standard diagnostic acceptability (score ${\geq}3$), but it was non-inferior when compared to conventional CTU. The mean attenuation value, mean SNR, CNR, and FOM in all pre-defined segments of the urinary tract were significantly higher in the LVLC-CTU group than in the conventional CTU group. Conclusion: The diagnostic acceptability and quantitative image quality of LVLC-CTU with IR are not inferior to those of conventional CTU. Additionally, LVLC-CTU with IR is beneficial because both radiation exposure and total iodine load are reduced.

• Journal of Service Research and Studies
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• v.8 no.3
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• pp.97-114
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• 2018

This study was intended to empirically examine the influence that the omni-channel brand experience would have on omni-channel brand relationship formation and achievements. All hypotheses were adopted, except for 1 hypothesis(Hypothesis 5), among 12 hypotheses. Specific results were as below: First, omni-channel brand experience had a positive(+) influence on brand trust(Hypothesis 1), brand identification(Hypothesis 2), and consumer-brand relationship(Hypothesis 3) as a whole. The brand trust had a positive(+) influence on brand identification(Hypothesis 4), but did not have statistically significant influence on consumer-brand relationship(Hypothesis 5). Meanwhile, brand identification had a positive(+) influence on consumer-brand relationship(Hypothesis 6). Second, consumer-brand relationship had a positive(+) influence on re-purchase intention(Hypothesis 7), word-of-mouth intention(Hypothesis 8), and brand extension acceptability(Hypothesis 9) as a whole. Finally, omni-channel brand showed the following relationship with and achievements. re-purchase intention had a positive(+) influence on both word-of-mouth intention(Hypothesis 10) and brand extension acceptability(Hypothesis 11) while word-of-mouth intention had a positive(+) influence on brand extension acceptability. The results of this study may provide theoretical and practical implications for marketing managers' understanding and strategy planning in connection with consumer experience and relationship formation promoted recently by omni-channel brands of distribution companies.

• Journal of the Korean Society of Radiology
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• v.84 no.1
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• pp.240-252
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• 2023

Purpose To assess the effect of deep learning image reconstruction (DLIR) for head CT in pediatric patients. Materials and Methods We collected 126 pediatric head CT images, which were reconstructed using filtered back projection, iterative reconstruction using adaptive statistical iterative reconstruction (ASiR)-V, and all three levels of DLIR (TrueFidelity; GE Healthcare). Each image set group was divided into four subgroups according to the patients' ages. Clinical and dose-related data were reviewed. Quantitative parameters, including the signal-to-noise ratio (SNR) and contrast-to-noise ratio (CNR), and qualitative parameters, including noise, gray matter-white matter (GM-WM) differentiation, sharpness, artifact, acceptability, and unfamiliar texture change were evaluated and compared. Results The SNR and CNR of each level in each age group increased among strength levels of DLIR. High-level DLIR showed a significantly improved SNR and CNR (p < 0.05). Sequential reduction of noise, improvement of GM-WM differentiation, and improvement of sharpness was noted among strength levels of DLIR. Those of high-level DLIR showed a similar value as that with ASiR-V. Artifact and acceptability did not show a significant difference among the adapted levels of DLIR. Conclusion Adaptation of high-level DLIR for the pediatric head CT can significantly reduce image noise. Modification is needed while processing artifacts.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1995.06b
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• pp.1-3
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• 1995

Aspects of the current trend in lubricants and future challenges are discussed. The discussion highlights key enviromnental issues regarding to resource conservation, toxicological consideration and environmental acceptability. Also highlighted are base stocks trends relative to hydroprocessed stocks (HVI, VHQ and XHQ), synthetic base stocks (PAO and organic esters) and biodegradable fluids (vegetable oils and special esters). Equipment severity and lubricant performance quality are briefly described.