• Culinary science and hospitality research
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• v.3
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• pp.239-257
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• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Journal of the Korean Society of Combustion
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• v.3 no.1
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• pp.11-19
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• 1998

The influence of oxidant addition on soot formation is investigated experimentally with ethylene, propane and mixture fuel co-flow diffusion flames. Oxidant addition into fuel shows the increase of integrated soot volume fractions for ethylene, ethylene/ethane and ethylene/methane mixture flames. However, the increase of integrated soot volume fraction with oxidant addition was not significant for propane and ethylene/propane mixture flames. This discrepancy is explained with $C_2\;and\;C_3$ chemistry at the early stage of soot formation process. The oxidant addition increases the concentration of $C_3H_3$ in the soot formation region, and therefore, enhances soot formation process. A new soot formation rate model that includes both dilution effect and chemical effect of oxygen is suggested to interpret the increase of integrated soot volume fractions with oxidant addition into ethylene. Also, the role of adiabatic flame temperature for the chemical effect of oxygen addition into fuel was reviewed. The influence of oxidant or diluent addition into fuel on soot formation process are the fuel dilution effect, the adiabatic flame temperature altering effect and/or the chemical effect of oxygen. Their relative importance could change with fuel structure and adiabatic flame temperature.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.283-291
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• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.

• Korean Journal of Biological Psychiatry
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• v.8 no.2
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• pp.266-270
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• 2001

Objective : The purpose of this study was to compare the plasma amitriptyline and nortriptyline level between before and after fluoxetine addition with patients who were currently taking amitriptyline. Method : From the inpatient and outpatient unit of Soon Chun Hyang University Hospital, Chunan, fourteen subjects who were taking amitriptyline 25mg more than 1 week at least were given fluoxetine 20mg. Before and 2 weeks after fluoxetine addition, the plasma level of amitriptyline and nortriptyline are analyzed simultaneously by High Performance Liquid Chromatography(HPLC). At the same times, HAM-D(Hamilton Rating Scale for Depression) score and the UKU(Uldvalg for Klinske Unders${\Phi}$ gelser) side effect scale were checked. Results : After fluoxetine addition to the patients who were taking amitriptyline, the plasma level of amitriptyline, nortriptyline and sum of amitriptyline and nortriptyline had risen. The mean plasma amitriptyline level increased from $168.9{\pm}89.4ng/ml$ to $183.0{\pm}102.0ng/ml$ after fluoxetine addition(p=0.011), but the change was not statistically significant. The mean plasma nortriptyline level increased significantly from $114.3{\pm}70.2ng/ml$ to $168.0{\pm}86.2ng/ml$ after fluoxetine addition(p=0.011). In addition, the mean plasma level of total amitriptyline and nortriptyline increased significantly from $283.1{\pm}125.3ng/ml$ to $350.9{\pm}78.4ng/ml$ after fluoxetine addition(p=0.016). After fluoxetine addition, no significant change was noted in the UKU side effect scale score. Conclusion : As consequence of comparison of plasma amitriptyline and nortriptyline level before and after fluoxetine addition, mean amitriptyline, nortriptyline and total plasma level was increased after fluoxetine addition. This suggests that coadministration of amitriptyline and fluoxetine may induce improvement of depressive symptom in depressive patients by way of increased plasma level of amitriptyline.

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.1053-1055
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• 2002

Recently CRT is getting large-sized, Flatness and High Fine Pitched in the meantime the raw material for shadow mask is in rapid progress of thinness, Low Thermal Expansion and high strength.Until now we have used AK(Aluminum Killed) & Invar(Fe-Ni alloy) materials for main raw material of shadow mask component. However recently Nb and Co addition and Nb+Co addition, which has advantage of Low Thermal Expansion and High Strength. has been developed as well as applying in mass production as CRT's trend has become more flat and fine pitch. Among of them, Co addition has been mass production as forming type (Flat CRT) with the beneficial effect of low thermal expansion & high strength for the first time. Since then Nb+Co addition has been used in mass production by the request of much higher strength of shadow mask component. In case of Nb addition, It's thermal expansion coefficient is a little lower than normal Invar and a little higher than Co addition, meanwhile Its Mechanical property is almost similar to Co Addition. The used samples of this experiment are 36%Ni + Fe, 32%Ni + 5%Co + Fe, 32%Ni + 5%Co + 0.3%Nb + Fe, 32%Ni + 0.3%Nb + Fe with heat treatment temperature of 600$^{\circ}C$, 650$^{\circ}C$, 700$^{\circ}C$, 750$^{\circ}C$, 800$^{\circ}C$, 850$^{\circ}C$, 900$^{\circ}C$ respectively under the condition of 15min holding time. After heat treatment, we have observed the change of mechanical property with addition of small elements through mechanical property investigation and metal structure observation as well as transition of thermal expansion coefficient by measuring of thermal expansion coefficient at 850$^{\circ}C$. In conclusion, 5%Co addition indicates that its thermal expansion coefficient is very similar under the condition of at 850$^{\circ}C$ for 15min 's heat treatment. From the experimental result it is suggested that Co addition is mostly suitable for Doming property and Nb addition is mostly suitable for Drop property.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.4
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• pp.115-119
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• 2008

Purpose: To compare the tentative and final addition, a combination chart of cross-grid and red green with the final addition prescribed in presbyopia were used in this study. Methods: The study subjects were 60 persons with presbyopia who were 41 to 60 years (mean: 51.7 years). Tentative addition were determined using red green chart (RG), cross-grid chart (CG) and the combination chart (red green cross-grid chart, RGCG) of the above two. And the final addition for a 40 cm working distance was determined for each subject by adjusting the tentative addition. Results: It was found that there were statistically significant differences of the final addition and the tentative addition between the each different test method. This result indicated that using the red-green cross-grid chart is the higher repeatability. Conclusions: This study shows that red green cross-grid chart (RGCG) seems to be get proper data for determining addition in presbyopes, and this method would be helpful in the diagnostic evaluation of addition in binocular vision testing.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Electrical & Electronic Materials
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• v.10 no.10
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• pp.995-999
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• 1997

For melt-spun Fe-Nd-C alloy variation of phase development and magnetic properties with the variety of small Al addition was investigated. As the amount of Al addition increased the amorphization of Fe$_{14}$/Nd$_{2}$/C or $\alpha$-Fe was retarded and the residual Fe$_{14}$/Nd$_{2}$/C or $\alpha$-Fe did not eliminated after heat treatment resulting in poor coercivities of the ribbons. The grain size of Fe$_{14}$/Nd$_{2}$/C increased with the increase of Al addition and the abnormal grain was often found out in the ribbon heat treated for more then 10 min. The enhancement of coercivity was the highest with the addition of 0.5at%Al. As the amount of Al addition increase the coercivities dropped rapidly. The highest coercivity obtained so far is 13.9kOe which about 16% higher than that(11.2kOe) obtained from the Al-free specimen.

• Journal of the Korean Mathematical Society
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• v.55 no.5
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• pp.1179-1192
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• 2018

Several addition formulas for a general class of q-Appell sequences are proved. The q-addition formulas, which are derived, involved not only the generalized q-Bernoulli, the generalized q-Euler and the generalized q-Genocchi polynomials, but also the q-Stirling numbers of the second kind and several general families of hypergeometric polynomials. Some q-umbral calculus generalizations of the addition formulas are also investigated.