• Journal of the Korean Home Economics Association
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• v.49 no.2
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• pp.13-26
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• 2011

The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.

• Proceedings of the KIEE Conference
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• 2006.07b
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• pp.1155-1156
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• 2006

In this paper, we analyzed the effect of EVA Sheet Gel Content depending on curing condition for photovoltaic module. Gel Content was measured by manufacturing Glass/EVA Sheet/Back Sheet scheme at several curing temperature and curing time. And the surface analysis of EVA Sheet depending on process condition could be observed using SEM(Scanning Electron Microscope). Through this experiment, we could confirm that there are differences on Gel Content of EVA Sheet and surface configuration depending on curing temperature and curing time. To find out the optical characteristic dependency on curing condition, Class/EVA Sheet/Glass scheme was fabricated. The optical transmittance of EVA Sheet at visible wavelength was enhanced 5% when compared to Glass/Glass scheme. And the transmittance of $130^{\circ}C$/4min, $110^{\circ}C$/4min, $160^{\circ}C$/6min process condition was higher at ultraviolet wavelength range. These curing conditions could be regarded as the best process for suppression the discoloration speed of EVA Sheet under UV light.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.1
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• pp.1-7
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• 2007

This study was conducted in order to predict the chemical and physical properties by climatic factors during the growing season of flue-cured tobacco as soon as possible. The data of eight chemical and five physical properties were collected from "Analysis of physical and chemical properties on farm leaf tobacco" conducted at KT&G Central Research Institute from 1987 through 2006. Data of climatic factors from April to July in 10 districts were collected from Korea Meteorological Adminstration. Except for yellowness(b), all probabilities of linear regression equations between the climatic factors(X) and the average contents of twelve grades(whole plant) for chemical and physical properties(Y) were significant($P{\leq}0.05$). The predicable probabilities within ${\pm}20%$ range of difference were 100% in ether extract content, in nicotine content, and in filling value, 90% in total nitrogen content, and 70% in total sugar content. These results suggest that the regression equations may be useful to predict the average content of twelve grades for eight chemical and four physical properties by climatic factors during the growing season of flue-cured tobacco at the beginning of August.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.547-552
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• 2014

This study was conducted to evaluate the influence of fertilization on characteristics of growth and accumulation of anthocyanin in fruit of Omija (Schisandra chinensis Baillon). Nitrogen supply mainly affected growth of fruit and the anthocyanin content in Omija respective of vegetative growth steps. The anthocyanin content in fruit was significantly low in high N supply and non-fertilization. The conjunctive supply of nitrogen and compost tea resulted in a higher anthocyanin content of fruit, total nitrogen content of leaf, and nitrate in soil. This result implies that nitrogen supply to Omija plant, affects the accumulation patterns of anthocyanin in different ways, e.g. it delays the quantitative biosynthesis at low nitrogen supply during fruit maturation or enhances anthocyanin degradation during the final maturation steps.

• Carbon letters
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• v.10 no.1
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• pp.9-13
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• 2009

We propose an evaluation method of the relative content of single-walled carbon nanotubes (SWCNT) in SWCNT soot synthesized by arc discharge using UV-VIS-NIR absorption spectroscopy. In this method, we consider the absorbance of semiconducting and metallic SWCNTs together to calculate the relative content of SWCNTs with respect to a highly purified reference. Our method provides the more reliable and realistic evaluation of SWCNT content with respect to the whole carbonaceous content than the previously reported method.

• Agricultural and Biosystems Engineering
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• v.2 no.2
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• pp.59-62
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• 2001

The starch content of apples, which is related to the maturity and ripeness, was quantified by using a computer vision system. The stained area was measured by image analysis when an apple slice was stained with KI/I$_2$ solution. The ratio of stained area of the apple slice to its whole area, so called the starch index, was defined as an indicator of the starch content. When Tsugaru apples were manually sorted into immature, turing and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. The starch index had relationships to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1%, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1% significant level, it had the correlation with the density and moisture content.

• Korean Journal of Medicinal Crop Science
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• v.28 no.6
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• pp.455-462
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• 2020

Background: The purpose of this study was to analyze the applicability of dried jujube (Zizypui Fructus) distributed by size as a functional food material and herbal medicine by evaluating its physicochemical characteristics and betulinic acid content. Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 mg/g, 0.54 mg/g, and 0.58 mg/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid. Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.

• Journal of the Korea Concrete Institute
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• v.19 no.2
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• pp.179-188
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• 2007

Recently, the concern on the receipt of poor ready-mixed concrete in the construction field and the durability of concrete has been increased. Based on the such background, a large number of measuring methods of water content for fresh concrete have been developed and enforced in a developed country. In this study, to investigate practicality for quality control of ready-mixed concrete among various water content measurement techniques, microwave range method, air meter method and capacitance measurement method as measuring methods of water content were selected. Then, it was evaluated estimating performance of water content according to the change of binder types, fine aggregate types, absorption ratio, water content and water-binder ratio in series I and II. Also, it was examined influence on error occurrence of water content according to change of properties of used materials in series III. Finally, based on this study, it was proposed fundamental data to utilize measurement technique of water content to quality control of ready-mixed concrete in construction field.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.385-386
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• 2018

본 연구는 안동시 중구동을 사례로 역사문화자원을 활용한 도시재생 방안을 제안하였다. 주요내용은 관광상품개발, 체험프로그램, 축제이벤트, 스토리텔링, 영상콘텐츠개발, 환경정비가 있다.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.299-308
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• 2020

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.