• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1004-1010
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• 2015

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• Journal of Ceramic Processing Research
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• v.19 no.5
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• pp.434-438
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• 2018

The sintering behavior of $BaFe_{12}O_{19}$ with the addition of one and three weight % of $CuWO_4$ as a liquid phase sintering aid is studied. Samples are sintered in the temperature range $900-1250^{\circ}C$ and the effect of $CuWO_4$ addition on density, microstructure, phase composition and magnetic properties is examined. Compared to $BaFe_{12}O_{19}$ with no sintering aid addition, addition of 1 wt % $CuWO_4$ retards densification. Addition of 3 wt % $CuWO_4$ promotes densification at lower sintering temperatures but retards densification at temperatures > $1050^{\circ}C$. Three wt % $CuWO_4$ addition induces the formation of $BaWO_4$ and $Ba_3WFe_2O_9$ secondary phases at temperatures ${\geq}1100^{\circ}C$. Addition of $CuWO_4$ causes a decrease in saturation magnetization, remanent magnetization and coercivity.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.479-482
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• 2018

Polystyrene superstructure films show faint rainbow color, and this low color saturation limits its wide application. In this paper, polystyrene superstructure films with single bright blue color were prepared by vertical deposition self-assembly method using polystyrene microspheres with average diameter of $310{\pm}10nm$ as raw material. Polystyrene superstructure films were modified by adding nano-carbon powder, and effect of the amount of nano-carbon powde on color performance was studied. The results showed that without addition of nano-carbon powder, the superstructure films showed a faint rainbow color, while with addition of nano-carbon power, the superstructure films exhibited a single bright blue under the same natural light source. Changing the amount of nano-carbon powder addition could adjust color saturation of the film. With increasing the amount of nano-carbon powder addition from 0.008 wt% to 0.01 wt%, color saturation of the superstructure film increased gradually. Further increasing the amount of nano-carbon powder addition to 0.011wt%, color saturation of the superstructure film didn't increase anymore and tended to get dark.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.3
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• pp.247-251
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• 2013

Purpose: To analyse the addition power of new wearer of progressive addition lenses. Methods: Data of 636 subjects who have been prescribed progressive addition lenses as the first time were used for analyse. The range of age for was between 41~78 years old and they visited the optical practice in Gwangju metropolitan city from 2001 to 2013Date of refractive state, gender and age were analysed. Results: The difference of addition by gender was 1.71 D in male and 1.67 D in women. The difference of addition by refractive error was 1.67 D in emmetropic patients and 1.74 D in myopic patients, 1.90 D in hyperopic patients. The difference of addition by age was1.26 D in 41~44 years old sge group, 1.48 D in 45~49 years old age group,1.72 D in 50~54 years old age group 1.84 D in 55~59 years old age group, 2.10 D in 60~64 years old age group and 2.43 D in over 65 years old age group. The difference of addition by diopter in myopic patients was 1.58 D in low myopic patients and 1.48 D in middle myopic patients, 1.67 D in high myopic patients. The difference of addition by axis of astigmatism was 1.80 D in with-the-rule astigmatism, 1.64 D in against-the-rule astigmatism and 1.65 D in oblique astigmatism. Conclusions: The Addition power of progressive lenses were different according to the types of refractive error, astigmatism axis and age.

• Communications of Mathematical Education
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• v.23 no.3
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• pp.707-734
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• 2009

The purpose of the study was to investigate how children understand addition and subtraction of fractions and how their understanding influences the solutions of fractional word problems. Twenty students from 4th to 6th grades were involved in the study. Children's understanding of operations with fractions was categorized into "joining", "combine" and "computational procedures (of fraction addition)" for additions, "taking away", "comparison" and "computational procedures (of fraction subtraction)" for subtractions. Most children understood additions as combining two distinct sets and subtractions as removing a subset from a given set. In addition, whether fractions had common denominators or not did not affect how they interpret operations with fractions. Some children understood the meanings for addition and subtraction of fractions as computational procedures of each operation without associating these operations with the particular situations (e.g. joining, taking away). More children understood addition and subtraction of fractions as a computational procedure when two fractions had different denominators. In case of addition, children's semantic structure of fractional addition did not influence how they solve the word problems. Furthermore, we could not find any common features among children with the same understanding of fractional addition while solving the fractional word problems. In case of subtraction, on the other hand, most children revealed a tendency to solve the word problems based on their semantic structure of the fractional subtraction. Children with the same understanding of fractional subtraction showed some commonalities while solving word problems in comparison to solving word problems involving addition of fractions. Particularly, some children who understood the meaning for addition and subtraction of fractions as computational procedures of each operation could not successfully solve the word problems with fractions compared to other children.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4404-4410
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• 2010

The purpose of this study is to find out the optimal mixing ratios of three different amount of red ginseng powder(0, 5, 10%), water(12, 16, 20%) and sugar(4, 8, 12%) per weight of glutinous rice powder. The microbial count increased with increasing moisture content. The microbial count has decreased in 10% addition group though the microbial count according to the red ginseng powder addition did not have a difference the having mind in 5% addition group. Control group(the red ginseng powder no addition) showed an exponential increase in the change in hardness according to the amount of the red ginseng powder addition 24 hours after(except the moisture addition amount 20%). However, the change in devotion hardly appeared without the relation in moisture and the amount of the sugar addition in the addition group of the red ginseng powder 5%. Moreover, the change in hardness besides the moisture addition amount 12% hardly appeared also in the addition group of the red ginseng powder 10%. It has been understood that the red ginseng powder addition 5% crowd smells, and the taste and the color are suitable though it was clarified to the red ginseng powder addition 10% crowd that a peculiar smell taste and taste to the red ginseng are very strong by the sensory inspection. In conclusion, according to its microbial count, texture and sensory analyses, the optimal Injulmi formulation consisted of red ginseng powder, water and sugar were 5, 16 and 8%. The results suggested that red ginseng powder is effective in increasing the self life of Injulmi.

• International Journal of Advanced Culture Technology
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• v.6 no.3
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• pp.117-128
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• 2018

This study attempts to derive the possibility of literary therapy through addition and subtraction of emotional codons. It is presumed that the remnants of the emotions formed by the addition and subtraction of emotions will remain in the human body and cause chemical reactions. When this research is activated, cluster of emotional codons will be created by a combination of literary emotions. This is expected to accelerate therapeutic action of sentences by encoding certain emotional codons in AI.