• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.161-161
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• 2022

This study aimed to investigate the effect of growth regulators on the formation of the organ in the in vitro propagation of diploid and tetraploid Codonopsis lanceolata, and gain the basic data for in vitro propagation of superior C. lanceolata. In the case of diploid C. lanceolata, the highestshoot formation (3.0) was observed at 0.5 mg·L^-1 addition medium with low IBA concentration. The shoot formation of tetraploid C. lanceolata was suppressed by addition of IBA. In the addition of lAA, the shoot formation of diploid C. lanceolata was slightly higher at 1.0 mg·-L^-1 addition medium than that of control group, whereas tetraploid C. lanceolata showed the highest number (5.4) from control group. In the case of NAA, the shoot formation of diploid and tetra C. lanceolata tended to decrease at higher concentration. In terms of BA addition, the shoot formation of diploid C. lanceolata was increased by the addition of BA, whereaswhile the growth of shoot was decreased by the addition of BA. In the case of tetraploid C. lanceolata, shoot was found to be formed by the addition of low concentration of BA, and the growth of shoot was inhibited with the higher addition concentration of BA. With the addition of kinetin, the shoot formation of diploid C. lanceolata was slightly higher than that of control group, and the formation of adventitious root was highest (5.3) in the control group. In the case of tetraploid C. lanceolata, the shoot formation was similar in all treatment groups, but the formation and growth of adventitious root were significantly lower than that of diploid C. lanceolata. In the case of TDZ addition, the shoot formation of diploid C. lanceolata showed the pronounced results at 5.0 mg·L^-1 addition medium, and the growth of shoot was inhibited by the addition of TDZ. The formation of adventitious root was 5.3 and 4.9 in the control group and 0.1 mg·L^-1 addition medium respectively. The formation of the shoot of tetraploid C. lanceolata showed better results with the higher concentration of TDZ, and the growth was better with the lower concentration of TDZ. The formation and growth of adventitious root were significantly slower than that of diploid C. lanceolata.

• Journal of the Korea Institute of Building Construction
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• v.7 no.4
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• pp.117-124
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• 2007

Focused on the material-related aspect for enhancing the durability of concrete, the present study analyzed the effect of glycol ether admixture, which is a chemical admixture that can compact the structure of concrete by entraining air inside the concrete, on the basic physical properties and durability characteristic of the concrete. In analyzing the results of experiment, we examined the basic physical properties and durability characteristic of concrete according to addition rate based on OPC and selected the optimal addition rate. In addition, with the optimal addition rate, we added glycol ether admixture to concrete, which contained fly ash used as binder and high-performance water reducing agent for reducing the unit quantity, and examined changes in the characteristics of the concrete. According to the result, the optimal addition rate of glycol ether admixture was 3% of the unit quantity of cement, and the addition of binder and chemical admixture did not have a significant effect on unhardened concrete but reduced the air content. In addition, concrete showed resistance performance of around 30% to carbonation and around 40% to drying shrinkage. In addition, as for resistance to freezing and thawing, the relative dynamic modulus of elasticity was over around 85% through atmospheric curing. These performances prove the effect.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.8
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• pp.830-834
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• 2004

In this study, lead-free pirzoelectric ceramics were investigated for pressure sensor applications as a function of the amount of ${La}_2{O}_3$ addition at $Bi(Na, K)Ti{O}_3-SrTi{O}_3$system. With increasing the amount of addition, the density and dielectric constant increased up to 0.9 wt% ${La}_2{O}_3$ addition and decreased above 0.9 wt% ${La}_2{O}_3$addition. Electromechanical coupling factor( $K_{P}$) showed the maximum value at 0.2 wt% ${La}_2{O}_3$addition and decreased above 0.2 wt% ${La}_2{O}_3$ addition. Electromechanical coupling $factor{(K)}_P$, density, dielectric constant$(\varepsilon_\Gamma)$, piezoelectric constant$(d_33)$ and curie temperature$(T_C)$ showed optimum value of 0.40, 5.75 g/㎤, 768, 215 pC/N and 320 $^{\circ}C$ at 0.2 wt%${La}_2{O}_3$addition, respectively.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.140-146
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• 2006

The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.04b
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• pp.145-149
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• 2004

In this study, leed-free piezoelectric ceramics were investigated for pressure sensor applications as a function of the amount of $La_2O_3$ addition at BNKT system. With increasing amount of $La_2O_3$ addition, density and dielectric constant were increased up to 0.9wt% addition and decreased after 0.9wt% addition, electromechanical coupling factor$(k_p)$ and mechanical quality factor$(Q_m)$ showed the maximum values at 0.2wt% addition and decreased after 0.2wt% addition. The $k_p$, density, dielectric constant and $Q_m$ were showed the optimum values of 0.40, $5.71g/cm^3$, 768 and 118 at $La_2O_3$ 0.2wt% addition, respectively.

• Journal of the Korean Applied Science and Technology
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• v.14 no.1
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• pp.27-32
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• 1997

Furfurylidene acetophenone derivatives were synthesis, it was measured that nucleophilic addition made use of UV at a wide pH 1.0${\sim}$13.0 range in 30% dioxane-$H_2O$ solution, 25$^{\circ}C$. On the basis of general base catalysis, substitutent effect, confirmation of nucleophilic addition products, it was measured the reaction rate of furfurylidene acetophenone derivatives for the pH change. It may be concluded that a part was unrelated to pH and another part was in proportion to concentration of hydroxide ion: Above pH 10.0. sulfide anion adds to the double bond (Michael type addition), a part having no concern with pH, addition reaction to double bond is initiated by addition of neutral thiourea molecule. From the result of measurement the reaction rate, nucleophilic addition of furfurylidene acetophenone derivatives confirmed to the irreversible first order. Through measurement the substituent effect. It found that reaction rate was accelerated by electron attracting group. On the basis of these findings, nucleophilic addition of thiourea for the furfurylidene acetophenone derivative was proposed a fitting mechanisms.

• Current Optics and Photonics
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• v.1 no.5
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• pp.538-543
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• 2017

Progressive addition lenses (PAL) have very wide application in the modern glasses market. The unique progressive surface can make a lens have progressive refractive power, which can meet the human eye's different needs for distance-vision and near-vision. According to the national glasses fabrication standard, the difference between actual optical power after fabrication and nominal design value should be less than 0.1D over the lens effective area. The optical power distribution of PAL is determined directly by the surface. Consequently, the surface processing accuracy requirement is proposed. Beginning from the surface expressions of progressive addition lenses, the relationship equations between the surface sag and optical power distribution are derived. They are demonstrated through tolerance analysis and test of an example progressive addition lens with addition of 2.09D (5.46D-7.55D). The example addition surface is fabricated under given accuracy by a single-point diamond ultra-precision machine. The optical power of the PAL example is tested with a focal-meter after fabrication. The optical power addition difference between test result and design nominal value is 0.09D, which is less than 0.1D. The derived relationship between the surface error and optical power is verified from the PAL example simulation and test result. It can provide theoretical tolerance analysis proof for the PAL surface fabricating process.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.321-330
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• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.561-571
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• 2023

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.