• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.105-114
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• 2019

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.163-170
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• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.1
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• pp.57-62
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• 2009

Purpose: TiN films were deposited on sus304 by unbalanced magnetron sputtering system which was designed and developed as unbalancing the strength of the magnets in the magnetron electrode. The color and hardness of deposited TiN films was investigated. Methods: The cross sections of deposited films on silicon wafer were observed by SEM to measure the thickness of the films, the components of the surface of the films were identified by XPS, the components of the inner parts of the films were observed by XPS depth profiling. XPS high resolution scans and curve fittings of deposited films were performed for quantitative chemical analysis, Vickers micro hardness measurements of deposited films were performed with a nano indenter equipment. Results: The colors of deposited films gradually changed from light gold to dark gold, light violet, and indigo color with increasing of the thickness. It could be seen that the color change come from the composite change of three compound,$TiO_{x}N_{y}$, $TiO_2$, TiN. Especially, the composite change of$TiO_{x}N_{y}$ compound was thought to affect the color change with respect to thickness. Conclusions: Deposited films had lower than the value of general TiN film in Vickers hardness, which was caused by mixing three TiN, $TiO_2$,$TiO_{x}N_{y}$ compound in the deposited films. The increasing and decreasing of micro hardness with respect to thickness was thought to have something to do with the composite of TiN in the films.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.29-33
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• 1999

Transition metallic $Cr^{3+}$ ion was diffused in white sapphire {0001}, ${10\bar{1}0}$ crystal plane which were grown by the Verneuil, it enhanced and changed the physical, electrical and optical properties of sapphires. After mixing the metallic oxide and metal powder, it were used for diffusion powder. When it was used the mixing powder of metal and metallic oxide, the dopping was slowly progressed and it needed the longer duration time and higher temperature, relatively. Metallic powder was vapoured under $1{\times}10^{-4}$ torr of vacuum pressure at $2050^{\circ}C$, first step, it were kept by the diffusion condition of 6 atm of $N_{2}$ accelerating pressure at $2050~2150^{\circ}C$. Each surface density of sapphire crystal are 0.2254(c) and $0.1199\;atom/{\AA}^2(a)$. The color of the Cr-doped sapphires was changed to red. Dopping reaction was come out more deep in the plane of ${10\bar{1}0}$ than {0001}. It was speculated that the planar density was one of the factors to determine diffusion effect.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Journal of Conservation Science
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• v.35 no.4
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• pp.345-361
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• 2019

This study demonstrates the application of hyperspectral analysis as a pigment identification method for modern and contemporary Dancheong, the polychrome surface on traditional Korean wooden buildings. In particular, green pigments are the focus of this study. Green pigments in modern and contemporary Dancheong have the largest variation of materials and show a noticeable timeline. Thus, they are most suitable for estimating the manufacture or restoration period of Dancheong. Hyperspectral analysis is a noncontact, long-distance measurement technique that has advantages in the field of Dancheong analysis. It is capable of identifying both organic and inorganic pigments, unlike existing analysis methods. For this experiment, green and other pigments used during the modern and contemporary era were selected and made into painted samples under various mixing conditions that reflect their actual uses. Through hyperspectral analysis, their reflectance characteristics were observed, which enables the derivation of four main features that can distinguish the type of pigments used for color mixture. Based on these, a pigment identification system was designed in the form of a flowchart, and its utility was confirmed through site application. Despite some limitations at this stage, the technique can be complemented by considering proper measurement methods or the continuous accumulation of samples and data. If a database on various materials, mixing ratios, painting techniques, and other external interference factors is developed in future research, it would provide the foundation for a faster and safer analysis environment of Dancheong sites.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.380-386
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• 2018

One of the most difficult technical aspects of music is vocals (the voice). Unlike ordinary musical instruments, it is difficult to apply common values because the tone (that is, the color) varies greatly depending on the singer, and therefore, it is necessary to properly mix in various effects. Therefore, this study is intended to suggest concepts, the current state, and effective usage of reverberation (or reverb), which is the most typical of vocal effects, using wave renaissance reverb, which is one of the effects that are the most commonly used by students. The most important part of the mixing process in popular music is how to enhance the voice. Since the spatial impression of sound makes music more beautiful, the role of reverb as a vocal effect is absolute. Computer technology has made it easier to create music, but it has produced a side effect in which individual technique falls short, such as using predetermined presets only. Studies on the use of reverb by musicians through more detailed efforts are expected to contribute to creating good music.