• Preventive Nutrition and Food Science
• /
• v.13 no.4
• /
• pp.340-347
• /
• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.19 no.6
• /
• pp.521-532
• /
• 2007

In the derivation of mild slope equation, a Galerkin method is used to rigorously form the Sturm-Liouville problem of depth dependent functions. By use of the canonical transformation to the dependent variable of the equation a reduced Helmholtz equation is obtained which exclusively consists of terms proportional to wave number, bottom slope and bottom curvature. Through numerical studies the behavior of terms is shown to play an important role in wave transformations over variable depth and it is proved that their relative magnitudes limit applicability of the mild slope equation(MSE) against the modified mild slope equation(MMSE).

• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.283-294
• /
• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.3
• /
• pp.421-429
• /
• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• Experimental and Molecular Medicine
• /
• v.50 no.12
• /
• pp.6.1-6.10
• /
• 2018

Bmal1 is one of the key molecules that controls the mammalian molecular clock. In humans, two isoforms of Bmal1 are generated by alternative RNA splicing. Unlike the extensively studied hBmal1b, the canonical form of Bmal1 in most species, the expression and/or function of another human-specific isoform, hBmal1a, are poorly understood. Due to the lack of the N-terminal nuclear localization signal (NLS), hBMAL1a does not enter the nucleus as hBMAL1b does. However, despite the lack of the NLS, hBMAL1a still dimerizes with either hCLOCK or hBMAL1b and thereby promotes cytoplasmic retention or protein degradation, respectively. Consequently, hBMAL1a interferes with hCLOCK:hBMAL1b-induced transcriptional activation and the circadian oscillation of Period2. Moreover, when the expression of endogenous hBmal1a is aborted by CRISPR/Cas9-mediated knockout, the rhythmic expression of hPer2 and hBmal1b is restored in cultured HeLa cells. Together, these results suggest a role for hBMAL1a as a negative regulator of the mammalian molecular clock.

• Journal of Mushroom
• /
• v.21 no.3
• /
• pp.110-117
• /
• 2023

Cordycepin (3'-deoxyadenosine) is a nucleoside analog known for its diverse range of biological activities. This study investigated the effect of different types of sawdust on the production of the bioactive compound cordycepin. The results of the study showed that different types of wood sawdust affected the biosynthesis of cordycepin and a significant increase was observed when the conventional SDB medium was replaced with 1% NaOH treated pine sawdust. To optimize cordycepin production from Paecilomyces tenuipes in a medium containing 1% NaOH-pretreated pine sawdust, we employed Response Surface Methodology (RSM) in its Box-Behnken design (BBD) canonical form. The optimal conditions were determined as follows: a particle size of 109.5111-mesh (140 ㎛) for 1% NaOH-pretreated pine sawdust, an input weight of 21.1679 g/L, and an incubation time of 73.8423 hours. According to our model, this combination is expected to yield a maximum cordycepin content of 896.1428 ㎍/mL. Experimental validation of this prediction was performed using the suggested optimal conditions, resulting in an average cordycepin content of 922.6771 ㎍/mL across three replicates, thus confirming the model's accuracy.

• Nuclear Engineering and Technology
• /
• v.55 no.6
• /
• pp.2298-2304
• /
• 2023

Titanium alloys are expected to become one of the candidate materials for nuclear-powered spacecraft due to their excellent overall performance. Nevertheless, atomistic mechanisms of the defect accumulation and evolution of the materials due to long-term exposure to irradiation remain scarcely understood by far. Here we investigate the heavy irradiation damage in a-titanium with a dose as high as 4.0 canonical displacements per atom (cDPA) using atomistic simulations of Frenkel pair accumulation. Results show that the content of surviving defects increases sharply before 0.04 cDPA and then decreases slowly to stabilize, exhibiting a strong correlation with the system energy. Under the current simulation conditions, the defect clustering fraction may be not directly dependent on the irradiation dose. Compared to vacancies, interstitials are more likely to form clusters, which may further cause the formation of 1/3<1210> interstitial-type dislocation loops extended along the (1010) plane. This study provides an important insight into the understanding of the irradiation damage behaviors for titanium.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.1
• /
• pp.54-60
• /
• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.3
• /
• pp.321-330
• /
• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.186-193
• /
• 2002

This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.