• Culinary science and hospitality research
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• v.23 no.5
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• Korean Journal of Medicinal Crop Science
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• v.7 no.4
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• pp.282-287
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• 1999

This study was conducted to investigate the effects of different soil texture in agronomic characteristics, root yield and quality of baloon flower (Platycodon grandiflorum A. DC.). Three kinds of soil texture, sandy loam, silt loam and clay loam, were tested for two years. Baloon flowers were seeded with 20cm row space and cultivated in the one square meter pot with 0. 6m depth. Fifty plants per pot were remained. In growth characteristics of one-year-old plants, shooting date was not significantly different according to the changes of soil texture. The ratio of stem growth was highest between July and August. In two-years-old plants, it was showed between May and June. Plants grown on clay loam showed the highest growing characteristics than those of other soil textures. Dry root weight cultivated on clay loam was 274kg/10a in one-year-old and 934kg/10a in two-years-old plants. The content of ethanol extracts from root was highest at those of sandy loam as 47.1 % in one-year-old root. The crude saponin content was not different significantly among the three kinds of soil texture.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.7
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• pp.760-765
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• 1992

The material properties and the TFT characteristics fabricated on SiOS12T substrate by LPCVD using SiHS14T gas were investigated. The deposition rate showed Arrhenius behavior with an activation energy of 31Kcal/mol. And the transition temperature form amorphous to crystalline deposition was observed at 570$^{\circ}C$-580$^{\circ}C$. The strong(220) texture was observed as the deposition temperature increases. XRD analysis showed that the film texture of the as-deposited polycrystalline silicon does not change after annealing at 850$^{\circ}C$. The fabricated TFT's based on the as-deposited amorphous film showed superior electrical characteristics to those of the as-deposited polycrystalline films. It is considered that the different electrical characteristics result from the difference of flat band voltage(VS1FBT) due to the interface trap density between the gate oxide and the active channel.

• Journal of Dairy Science and Biotechnology
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• v.37 no.3
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• pp.177-186
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• 2019

Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.

• Proceedings of the Petrological Society of Korea Conference
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• 1999.06a
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• pp.99-102
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• 1999

• 한국초전도학회:학술대회논문집
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• v.14
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• pp.15-15
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• 2004

• Journal of Ecology and Environment
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• v.30 no.2
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• pp.151-159
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• 2007

We studied the optimal ranges of water and soil characteristics for wetland plants, particularly Scirpus tabernaemontani (softstem bulrush) and Typha latifolia (broadleaf cattail), which are dominant species with potential for restoration of Korean wetlands. We observed vegetation in S. tabernaemontani and T. latifolia communities from the mid to late June, 2005, and measured characteristics of water environments such as water depth (WD), temperature (WT), conductivity (WC), and concentration of several ions $(NO_3{^-}-N,\;Ca^{2+},\;Na^+,\;Mg^{2+},\;and\;K^+)$, and characteristics of soil environments such as soil texture, organic matter (loss on ignition, LOI), conductivity, and pH. The S. tabernaemontani community was accompanied by Zizania latifolia (Manchurian wildrice), Persicaria thunbergii (Korean persicary), Actinostemma lobatum (lobed actinostemma), and Beckmannia syzigachne (American slough grass), while the T. latifolia community was accompanied by P. thunbergii, T. angustifolia (narrowleaf cattail), and Glycine soja (wild soybean). We defined the optimal range for distribution (ORD) as the range that each plant was crowded. The optimal range of water characteristics for the S. tabernaemontani community was a $WD\;10{\sim}50cm,\;WT\;24.0{\sim}32.0^{\circ}C,\;WC\;100{\sim}500{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;7.50{\sim}17.50ppm,\; Na^+\;2.50{\sim}12.50ppm,\;and\;Mg^{2+}\;3.00{\sim}7.00ppm$. In addition, the optimal range of soil characteristics for the S. tabernaemontani community was a soil texture of loam, silty loam, and loamy sand, $LOI\;8.0{\sim}16.0%,\;pH\;5.25{\sim}6.25$, and conductivity $10{\sim}70{\mu}S/cm$. The optimal range of water characteristics for the T. latifolia community was a $WD\;10{\sim}30cm,\;WT\;22.5{\sim}27.5^{\circ}C,\;WC\;100{\sim}400{\mu}S/cm,\;{NO_3}{^-}-N\;0{\sim}60ppb,\;K^+\;0.00{\sim}1.50ppm,\;Ca^{2+}\;0.00{\sim}17.50ppm,\;Na^+\;0.00{\sim}12.50ppm,\;and\;Mg^{2+}\;0.00{\sim}5.00ppm$, and the optimal range of soil characteristics for the T. fatifolia community was a soil texture of loam, sandy loam, and silty loam, LOI $3.0{\sim}9.0%,\;pH\;5.25{\sim}7.25$, and conductivity $0{\sim}70{\mu}S/cm$.

• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.1236-1239
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• 2004

We developed a new cholesteric material for bistable LCDs. The material consists of dispersion of sub-micron ferroelectric particles in cholesteric host. We found that the doping of the cholesteric with ferroelectric particles in small concentration (< 1% by weight) strongly improved basic characteristics of the transition between poly-domain planar texture and focal conic texture. Decrease of the driving voltage, increase of the reflection contrast and the steepness of the transition is associated with giant steady dipole and dielectric constant of the ferroelectric particles.