• Journal of the Korean Ceramic Society
• /
• v.42 no.1
• /
• pp.1-6
• /
• 2005

In aqueous alumina tape casting, the effects of altering the composition of the suspensions, the binders and the casting thickness were studied. The rheological behavior of the suspensions and the defects of the dried tapes were examined and the relationships between them are discussed. The changes in the defect regions reported in the previous paper were related with the rheological properties with variations of the binder, the composition and the casting thickness. The shear thinning factor increased with the organic content and the solid content (the decrease of water content). The apparent viscosity increased with the shear thinning factor. The relation between the shear thinning factor and the log apparent viscosity was similar for all binder types. In the relation between the defect free region and the rheological properties, the defect free region became narrower with increasing casting thickness. The defect free region is independent of binder type. Therefore, the thicker tape is more difficult to produce in aqueous alumina tape casting. Knowledge of the rheological properties of the suspensions could help Predict the defect type and the possibility of defect free dried tapes.

• Journal of the Korean Applied Science and Technology
• /
• v.9 no.2
• /
• pp.181-187
• /
• 1992

This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.12
• /
• pp.1764-1769
• /
• 2000

The purpose of this experiment was to investigate the antioxidant effect of nitrite on total, neutral, and polar lipids and fatty acid composition in laboratory-cooked ground pork. Muscle samples (Biceps femoris) were analyzed using Iatroscan, gas chromatography, phosphorus content, and TBARS value. The total and neutral lipid contents of muscle were higher in nitrite-untreated meat (0 ppm) than in nitrite-treated meat (100 ppm) but the reverse was observed for polar lipid contents. The results for neutral lipids showed a similar trend when compared with total lipids. Polyunsaturated fatty acids contents of total, neutral and polar lipid in 100 ppm treated meat were higher than that of 0 ppm. The phosphorus content was higher in 100 ppm meat than in 0 ppm but the reverse was observed for TBARS value. These results showed that the addition of 100 ppm nitrite to ground pork resulted in a remarkable antioxidant effect during refrigeration storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.35-37
• /
• 1998

This study was performed to investigate lipid content, melting point, refractive index, fatty acid composition and energy intake from lipid of commercial fried instant noodles. Sixty five samples were collected in Seoul area, and analyzed. The average of lipid content was 16.7%, melting point and refractive index were 29$^{\circ}C$ and 1.46, respectively. The fatty acid composition mainly consisted of C16:0, C18:1 and C18:2. The ratio of P/M/S in fried instant noodles was 0.19 : 0.77 : 1.00. The average energy intake from lipid of 100g fried instant noodles was 150.3kcal.

• Korean Journal of Agricultural Science
• /
• v.37 no.2
• /
• pp.261-266
• /
• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.

• Elastomers and Composites
• /
• v.36 no.1
• /
• pp.37-43
• /
• 2001

Influence of the filler composition ratio on cure characteristics and bound rubber content of the compounds and on physical properties of the vulcanizates were studied using both silica and carbon black-filled styrene-butadiene rubber (SBR) compounds with the total filler content of 80.0 phr. The bound rubber content increased slightly with increase of the silica content ratio. The viscosity also increased with increasing the silica content ratio, especially increased steeply after the silica content of 60.0 phr. The cure times obtained with a rheometer, t2, t40, and t90, are increased by increasing the silica content ratio and the cure rate decreased. The delta torque increased with the increased silica content ratio. Variation or the modulus with the silica content ratio showed a decreased trend though the delta torque increased. The tan ${\delta}$ at $60^{\circ}C$ decreased with increased of the silica content ratio.

• Electronics and Telecommunications Trends
• /
• v.37 no.4
• /
• pp.70-80
• /
• 2022

With the rapid growth in media service platforms providing broadcast programs or content services, content production has become more important and competitive. As a strategy to meet the diverse needs of global consumers for a variety of content and to retain them as long-term repeat customers, global over-the-top service providers are increasing not only the number of content productions but also their production efficiency. Moreover, a considerable amount of scene composition in the flow of content production work appears to be combined with rendering technology from a game engine and converted to object-based computer programming, thereby enhancing the creativity, diversity, quality, and efficiency of content production. This study examines the latest technology trends in content production such as virtual studio technology, which has emerged as the center of content production, the use cases in various fields of artificial intelligence, and the metadata standards for content search or scene composition. This study also examines the possibility of using object-based computer programming as one of the future candidate technologies for content production.

• Journal of the Korean Dietetic Association
• /
• v.13 no.2
• /
• pp.123-137
• /
• 2007

The purpose of this study was to investigate the current nutritional labeling practices in the processed foods industry. Package labels provide consumers with reliable nutritional information, which has been considered a useful aid for food selection and a potent educational tool for nutrition in a daily life. To assess the nutritional composition labeling and nutritional claims on the food package labels in the Korean market, 2,691 processed foods were purchased from a wholesale market in August, 2004, under the food categories specified in the 2004 Food Code. Nutritional composition labels were found on 674 out of the 2,691 processed foods items. The study findings were as follows. Milk and dairy products showed the highest percentage(56.6%) of nutritional composition labeling among the food categories, while 86.2% of processed foods carried inappropriate types of nutrition labels. The title of nutritional composition labeling was ordered according to the nutritional composition presented on the top part of the box. The regulations method which it indicates was 77.8%. The expression unit of the nutritional composition labeling was per 100g(32.8%) or per OOg (29.4%). Of total processed foods, 83(3.1%) offered nutritional claims in their labels. These claims were divided into two ways: nutrient content claims and nutrient comparative claims. The most frequently used term in nutrient content claims was "contained"(67.2%). "More" or "Plus" were frequently used term in nutrient comparative claims(11.2%). Calcium was the most popular among nutrients claimed by processed foods(34.3%).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.35 no.5
• /
• pp.464-475
• /
• 1990

To obtain the basic informations about the repeseed Quality improvement, If varieties were analyzed for their seed protein content and amino acid composition, and discussed comparing to several other oilseed crops or varietal origin and seed weight or maturity. Total protein content of the tested varieties were ranged from 15.3 to 36.2% with mean protein content of 23.2%. The highest protein content was recorded in B. hirta var. Ochre, whereas the lowest in B. napus var. Mirado. Grouped by seed weight, small seed varieties were higher in protein content. A high negative correlation (-0.524) was observed between the content of protein and oil. Further, more the relationship between protein content and 1,000 seed weight was also very significant with the correlation coefficient of -0.622. The amino acid composition of rapeseed meal was characterized by a relatively high methionine and lysine content. Main amino acids were glutamic and aspartic acid in rapeseed.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.2 no.1
• /
• pp.71-82
• /
• 1969

The present investigations were carried out with the purpose of making clear the fundamental features of the seasonal variations in chemical composition of the brown algae. Three species of samples, Ecklonia cava, Sargassum sagamianum and Hizikia fusiforme have been analyzed monthly for their contents of total ash, crude protein, alginic acid, mannitol, and laminarin over a year period. Three kinds of samples were collected from the same locality, situated on the southern coast of the Che-ju Island, from September 1966 to August 1967. In addition, the comparative analysis was made on fronds and stipes of the plant for their chemical composition. The results obtained are summarized as follows: 1, In general, the three species examined underwent a similar mode of seasonal variation, and no essential difference was detected among them. 2. The chemical composition of the plant exhibited a considerable difference between the species. The content of total ash in H. fusiforme was remarkably higher than those in the two other species respectively. The alginic acid content was relatively high in S. sagamianum and low in H. fusiforme. The contents of crude protein, mannitol and laminarin were appreciably high in E. cava and low in H. fusiforme in general. 3. The most outstanding feature in the seasonal variation was that, in general, the total ash, crude protein, and alginic acid contents were at a maximum in the winter months while laminarin and mannitol contents were at a minimum. The converse was true in summer. Total ash-Maximum values were observed from December to February and minimum from August till October. Crude Protein-All species exhibited maxima in January and February, and minima from August to October. Alginic acid-Maximum contents occured from January to March and minimum from September to November. Mannitol-The maximum content of mannitol was In May and lune and minimum in January, February and March. Leminerin-Maximum content was in September and October, and minimum in January and February. 4. The wide seasonal variation in chemical constitution occured in the fronds, but the stipes showed a slight seasonal variation. In the chemical composition, the stipe was high in alginic acid, low in mannitol and laminarin. The reverse was in the frond.