• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies 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. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.699-709
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• 2017

This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujukr using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability ($IC_{50}$)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability ($IC_{50}$) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.

• Clean Technology
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• v.17 no.2
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• pp.110-116
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• 2011

The dyeing of polyester fiber with two different disperse dyes (Disperse Red 60 and Disperse Yellow 54) was carried out using supercritical carbon dioxide ($SCCO_2$) as a dyeing medium at temperatures ranging from $50^{\circ}C$ to $90^{\circ}C$ and at pressures from 15 MPa to 30 MPa. The dye uptake of Disperse Red 60 on polyester fiber was found to increase with temperature at constant pressure and $SCCO_2$ density (700 kg/$m^3$). At $90^{\circ}C$ and 30 MPa, the dye uptake on polyester fiber increased with dyeing time and the saturation concentration of Red 60 was attained within 240 min, while a longer dyeing time was required for Yellow 54 to reach its saturation concentration. When dyestuff mixtures with mixing ratios of 0.01 to 9.0 (Red 60/Yellow 54) were used, the uptake ratio of the two dyes was found to be proportional to 0.26 power of their mixing ratio. Dyed fibers showed an orange color and the depth of the color depended upon the mixing ratio of the dyestuffs.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• Korean Institute of Interior Design Journal
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• v.19 no.4
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• pp.58-65
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• 2010

The purpose of this study is to be applied with the basic data for the design method in the housing space which is differential. So, we analyzed the expression method and the application characteristic to materials of units in housing complex. To that, we researched on the condition of finishing material about the kind of material, color, texture and pattern for components in living room space. The results of this study are as follows : First, at the present time, the Object concept is expressed by 'mixing' and 'juxtaposition' of material, texture and pattern of finishing materials in housing space. But, we could find that the Object concept was used restrictively in housing space. So, we have to find different expression methods to be the effective and differential design by being applied Object concept for the housing space. Second, the 'mixing' which is the method to express the Object concept is showed in only 'art wall'. so, we can estimate that the method is the limited method to plan the varied housing. It is needed various expression methods to design components for the housing space. Third, it showed that the 'mixing' was a passive expression method using a little differential for design of housing space. We could estimate that similar methods were applied to the housing design. By results of this study, we can think that the develop study is needed to find design methods for expression of the Object in housing space.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5721-5727
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• 2015

Paint must be resistant to the wear and tear of the atmosphere and should maintain its color and finish for a long time. The solvents of paints were organic solvent and water, common artificial source of VOCs(Volatile organic Solvent) include organic solvent. Using of organic solvent paint was decreased in the interior parts of automotive, exterior parts were still used organic solvent paint. Adhesive strength of water-paint was poor to compare with organic solvent paint and peeled off from the base materials, it was big quality problem. In this study, adhesive characteristics of water-paint and silane mixture was investigated. To improve adhesive strength of water-paint, it was necessary to mixing of adhesive material. Adhesive strength was measured using UTM(Universal Test Instrument) by ASTM D1002 and Peeling off condition was by ASTM D3359. Optimal mixing condition of water-paint and silane adhesive were $25^{\circ}C$, 500rpm, 20min., concentration of silane adhesive was 5 wt%.

• Journal of Conservation Science
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• v.31 no.2
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• pp.115-123
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• 2015

This study aims to increase the transparency of the natural adhesives made with lacquer and glue. For the purpose, samples were prepared by mixing urushiol with glue in varied proportion and the characteristics and adhesive properties were investigated. By adding glue on urushiol, IR spectra of the natural adhesives became similar to that of glue as the N-H band related with protein of glue increased, while that of methylene C-H bond related to urushiol decreased. Samples were dried within a day and maintained a bright color without blackening by oxidation during the curing process. The natural adhesives with urushiol and glue showed various range of viscosity and tensile shear strength as Cemedine C or Epoxy resin according to mixing ratio. In addition, the sample of mixing ratio of 6:4 showed bright and transparency in appearance and tensile shear strength similar to that of Araldite AY103-1/HY956 for earthenware layer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1102-1107
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• 2001

The mixing conditions of kochujang added pumpkin extract were optimized by response surface methodology. The organoleptic color of pumpkin kochujang showed the maximum score for the mixing condition of 433.63 g pumpkin extract, 81.76 g red pepper powder and 17.03 g meju powder. The organoleptic aroma of pumpkin kochujang revealed the maximum score for the condition of 437.07g pumpkin extract, 83.65 g red pepper powder and 11.90 g meju powder. The organoleptic taste of pumpkin kochujang showed the maximum score in 382.94 g pumpkin extract, 63.44 g red pepper powder and 13.10 g meju powder. The optimum mixing conditions for overall acceptability of pumpkin kochujang were 442.04 g pumpkin extract, 62.58 g red pepper powder and 16.30 g meju powder.

• Journal of Digital Convergence
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• v.18 no.4
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• pp.341-346
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• 2020

Polymethyl methacrylate (PMMA), a self-curing resin mainly used in removable orthodontic appliances, is an acrylic resin mainly used in the field of modern dentistry. As an advantage, it has been used for a long time as a material for orthodontic devices in dentistry due to its color and volume, tissue affinity, and stability. The production of PMMA can be divided into self-polymerization method and thermal polymerization method according to activation method. Self-curing resins have long been used as orthodontic devices. The resin injection method is largely divided into a sprinkle-on method and a mixing method. In this study, we intend to test the mechanical properties according to the resin injection method of the orthodontic device, such as strength, modulus of elasticity, and surface roughness. There was no significant difference in strength as a result of three-point bending strength test on rectangular specimens (1.4 × 3.0 × 19.0 mm) of orthodontic PMMA. There was also no significant difference in hardness. There was no significant difference in surface roughness. It was confirmed that the orthodontic PMMA had no significant difference in mechanical properties according to the resin injection method of the orthodontic device.