• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.53-61
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• 2013

To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

• Journal of Korean Academy of Nursing
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• v.28 no.2
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• pp.256-269
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• 1998

The purpose of this study was to evaluate the usefulness of variables which were known to be related to blood pressure for discriminating between hypertensive and normotensive groups. Variables were obesity, serum lipids, life style-related variables such as smoking, alcohol, exercise, and stress, and demographic variables such as age, economical status, and education. The data were collected from 400 male clients who visited one university hospital located in Incheon, Republic of Korea, from May 1996 to December 1996 for a regular physical examination. Variables which showed significance for discriminating systolic blood pressure in this study were age, serum lipids, education, HDL, exercise, total cholesterol, body fat percent, alcohol, stress, and smoking(in order of significance). By using the combination of these variables, the possibility of proper prediction for a high-systolic pressure group was 2%, predicting a normal-systolic pressure group was 70.3%, and total Hit Ratio was 70%. Variables which showed significance for discriminating diastolic blood pressure were exercise, triglyceride, alcohol, smoking, economical status, age, and BMI (in order of significance). By using the combination of these variables, the possibility of proper prediction for a high-diastolic pressure group was 71.2%, predicting a normal-diastolic pressure group was 71.3%, and total Hit Ratio was 71.3%. Multiple regression analysis was performed to examine the association of systolic blood pressure with life style-related variables after adjustment for obesity, serum lipids, and demographic variables. First, the effect of demographic variable alone on the systolic blood pressure was statistically significant (p=.000) and adjusted $R^2$was 0.09. Adding the variable obesity on demographic variables resulted in raising adjusted $R^2$to 0.11 (p=.000) : therefore, the contribution rate of obesity on the systolic blood pressure was 2.0%. On the next step, adding the variable serum lipids on the obesity and demographic variables resulted in raising adjusted R2 to 0.12(P=.000) : therefore, the contribution rate of serum lipid on the systolic pressure was 1.0%. Finally, adding life style-related variables on all other variables resulted in raising the adjusted $R^2$to 0.18(p=.000) ; therefore, the contribution rate of life style-related variables on the systolic blood pressure after adjustment for obesity, serum lipids, and demographic variables was 6.0%. Multiple regression analysis was also performed to examine the association of diastolic blood pressure with life style-related variables after adjustment for obesity, serum lipids, and demographic variables. First, the effect of demographic variable alone on the diastolic blood pressure was statistically significant (p=.01) and adjusted $R^2$was 0.03. Adding the variable obesity on demographic variables resulted in raising adjusted $R^2$to 0.06 (p=.000) ; therefore, the contribution rate of obesity on the diastolic blood pressure was 3.0%. On the next step, adding the variable serum lipids on the obesity and demographic variables resulted in raising the adjusted $R^2$ to 0.09(p=.000) ; therefore, the contribution rate of serum lipid on the diastolic pressure was 3.0%. Finally, adding life style-related variables on all other variables resulted in raising the adjusted $R^2$ to 0.12 (p=.000) : therefore, the contribution rate of life style-related variables on the systolic blood pressure after adjustment for obesity, serum lipids, and demographic variables was 3.0%.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2004.10a
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• pp.76-83
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• 2004

The most important element is a rise ratio when regarding beauty and economics of arch bridges. Only the effect of dead load has been considered to decide the rise ratio. In this study, when going over the rise ratio of arch bridges, examined the problems, that the determination of the rise ratio by the dead load has, by adding the factor of a determination of optimum rise ratio, which is not only the effect of the dead load that has been currently considered but also the problem with respect to wind resistant dynamic stability that is now taken seriously. Synthetically, when deciding rise ratio that is investigated in basic step of design, it is not necessary to consider the evaluation wind resistant dynamic stability.

• Journal of Korea Foundry Society
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• v.4 no.2
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• pp.89-95
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• 1984

A Study on the Mechanical Properties of Molding Sand with Various Water/Clay Ratio A standard sample of molding sand was prepared by adding a various amount of bentonite, which has water/clay ratio from 0.4 to 0.6, into artificial sand, Hanyoung #6. The results obtained by measuring the room temperature properties of green mold are as follows. 1. This compressive strength of green molds which have 4% and 10% of bentonite decreased with increasing water/clay ratio, but the maximum strengths of 4.3 (psi) and 7.2 (psi) were observed in the samples with 6%, 8% bentonite respectively when the water/clay is 0.45. 2. The optimum water/clay ratio for strength and permeability increased from 0.4 to 0.5 with increasing clay. 3. The green compressive strength was proportional to the hardness. 4. Deformation increased with increasing water/clay ratio. 5. Flowability decreased with increasing water/clay ratio and clay content in molding sand.

• Proceedings of the KIEE Conference
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• 1998.11c
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• pp.919-921
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• 1998

In Color AC Plasma Display Panel(PDP). Low luminous efficiency is a major problem. We measured luminous efficiency of PDP as a function of the Ar mixing ratio. Our results show that efficiency has improved by $5{\sim}10%$ at the condition of 0.5% Ar mixing ratio, compared with Ne-Xe(4%) or He-Ne-Xe(4%) (He:Ne = 7:3) gas.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.1-6
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• 2001

The purpose of this study was to investigate sensory and mechanical characteristics of Surichwi-injeulmi by adding Surichwi contents. According to sensory evaluation of Surichwi-injeulmi, the acceptance was the best in the color, flavor and overall quality when adding 20% Surichwi. As the additional ratio of Surichwi was increased, the lightness and yellowness were decreased, however, the redness was negatively increased. As a results of textural analysis of Surichwi-injeulmi by adding Surichwi contents in storing at 20$\^{C}$, the hardness, chewiness, gumminess and cohesiveness were decreased with the increased by adding Surichwi contents. The hardness, chewiness, gumminess and cohesiveness were decreased by increased storage time, whereas the elasticity was increased. Textural characteristics of Surichwi-injeulmi added 30% and 40% Surichwi in storing at 20$\^{C}$ showed less change than those of 0 and 10% group.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.11a
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• pp.39-42
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• 2005

This study investigates influence of organic fiber reinforced materials, affecting crack reduction of cement mortar using low grade natural sand(LNS). According to the test, for the properties of fresh mortar, the mortar using natural sand(NS) exhibited that flow value increased until adding most of fiber less than 1$\%$, except for Polyvinly alchol fiber(PVA), and then it decreased. Meanwhile, the mortar mixed with LNS showed that increase of fiber content decrease flow value, regardless of fiber type. Air content increased in the mortar adding nylon fiber(NY) and polypropylene fiber(PP), while it maintained or decreased in the mortar adding cellulose fiber(CL) and PVA. Compressive strength of the mortar does not affect during early age, but mortar using NS and adding 0.1$\%$ of fiber content increased the value, except for PP, at 28 age days, while the mortar mixed with LNS decreased. For the properties of tensile strength, mortar, using NS and adding individually PP and PVA, exhibited higher value. Especially 0.1$\%$ of NY provided the highest value. In addition, the mortar mixed with LNS resulted in improved tensile value as fiber content increased. It is demonstrated that mortar using LNS led to higher length change ratio than natural sand.

• Journal of Korean Society of Forest Science
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• v.98 no.3
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• pp.351-356
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• 2009

This study purposed to judge potential possibility of building highly precise empirical model using environmental variables. Environmental variables such as altitude, mean annual rainfall, mean annual temperature and organic matter ratio of soil were added to height and diameter model for Chamaecyparis obtusa, and examined accuracy and residuals of prediction model. Improvement in precision was found for the Gompertz polymorphic height model by including mean temperature and altitude as independent variables, while the Gompertz diameter model with annual rainfall and altitude was showed improvement of precision and accuracy. Comparing the improvement of precision between the model before adding environmental variables and the model after adding them, an improvement or some ratio was obtained though it is not obvious. Therefore, there is enough proof that adding environmental variables, which can be easily acquired relatively when considering the difficulties of measurement and budget, into the model as independent variables would improve the accuracy and precision of growth models.