• Journal of the Korean Wood Science and Technology
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• 제47권1호
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• pp.110-123
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• 2019

This work was conducted to examine the relationship between lignin content and the durability of larch (LAR) pellets. LAR sawdust was immersed in tap water (TW), sulfuric acid (AC) and sodium hydroxide (AK) solutions, and then the immersed sawdust was used for pellet fabrication. Klason lignin (KL) content of the immersed LAR, contents of soluble lignin (SL) and monomeric sugars liberated from the immersion of LAR, and durability of LAR pellets were measured. KL content decreased as the concentration of AC and AK solutions increased, but glucose content increased with increase in AC and AK concentration. Durability of wood pellets fabricated using non-immersed LAR sawdust was the highest, followed by those made using TW-, AK- and AC-immersed sawdust. LAR pellets became more durable as the concentration of KL and SL increased, but a significant positive correlation was found only between pellet durability and KL content. Through the fluorescent microscopic observation and SEM-EDX analysis, it was verified that lignin content of non-immersed LAR pellets was higher than that of AC- and AK-immersed LAR pellets. These results suggest that lignin might contribute to an increase in inter-particle bonding in wood pellets.

• 문화기술의 융합
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• 제9권5호
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• pp.859-865
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• 2023

OTT 시장의 과열로 서비스 사업자들이 콘텐츠 개발에 주력하는 상황에서 시청자들의 능동적인 참여를 독려하는 인터랙티브 콘텐츠가 주목받고 있다. 그에 따라 인터랙티브 콘텐츠에 관한 연구 역시 활발히 이루어지고 있다. 본 연구는 온라인상의 비정형 데이터를 중심으로 텍스트 마이닝을 통해 인터랙티브 콘텐츠에 관한 분석을 목적으로 한다. 가중치에 따른 키워드 특징 도출, OTT와 인터랙티브 콘텐츠의 관계, 그리고 인터랙티브 콘텐츠의 트렌드 변화를 객관적인 데이터에 근거하여 '워드클라우드', '관계도 분석', 그리고 '키워드 트렌드'라는 세부 기법을 활용하여 연구 결과 및 함의점을 도출하였다.

• 한국식품영양과학회지
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• 제23권5호
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• pp.805-810
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• 1994

Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20 $^{\circ}C$ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).

• 한국식품영양과학회지
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• 제14권1호
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• pp.23-26
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• 1985

This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under $20^{\circ}C$ of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under $10^{\circ}C$ of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at $20^{\circ}C$ than at $10^{\circ}C$ in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at $20^{\circ}C$ and $10^{\circ}C$ was Y=21.30X+40.32(r=0.69.)

• Computers and Concrete
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• 제23권4호
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• pp.267-272
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• 2019

In order to study the effect of moisture on the compressive strength of low-strength hollow concrete blocks, an experimental study was carried out on 96 samples of locally manufactured hollow concrete blocks collected from three different locations. Uniaxial compression tests were conducted on dry specimens and three types of saturated specimens with moisture contents of 30%, 50% and 80% respectively. The range of moisture content adopted covered the range within which the concrete block samples are saturated in the dry and monsoon seasons. The compressive strength of low-strength hollow concrete blocks decreases with increase in moisture content and the relationship between compressive strength of hollow concrete blocks and their moisture content can be considered to be linear. However, the strength degradation of 30% moist concrete blocks with respect to dry blocks is relatively low and can be considered to be comparable to dry concrete blocks. A formula indicating the relationship between the moisture content and compressive strength of low-strength hollow concrete blocks is also proposed.

• 한국작물학회지
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• 제51권1호
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• pp.81-88
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• 2006

The 117 soybean cultivars were collected from nine provinces in Korea, and various seed quality traits along with isoflavone contents were evaluated to elucidate their relationship. The 100-seed weight of the black soybean (31.2 g) was significantly higher (p<0.05) than yellow soybeans (28.6 g). The composition of genistein, daidzein, and glycitein accounted for 75.8, 22.8, and 1.4 % of total isoflavone in yellow soybean cultivars, while their compositions in black soybeans were 58.5, 39.7, and 1.8%, respectively. The mean contents of total isoflavone in yellow and black soybean were $l,561.6{\mu}g\;g^{-1}\;and\;l,018.3{\mu}g\;g^{-1}$. The isofalvone content showed significant variation among cultivars when classified by the seed size. In the yellow soybeans, total isoflavone content was higher in small size soybean cultivars $(1,776.0{\mu}g\;g^{-1})$ and medium size soybean cultivars $(1,714.3{\mu}g\;g^{-1})$ compared to large size ones $(1,518.5{\mu}g\;g^{-1})$. Genistein content was proved as the major factor determining the relationship between isoflavone content and 100-seed weights (r =-0.206*). Daidzein and glycitein, however, showed no significant relationship with the 100-seed weights. Isoflavone content was not significantly correlated with color parameters L (lightness) and a (redness) values, but color parameter b (yellowness) was positively correlated with glycitein (r=0.264*) in the yellow soybeans, while its negative correlation between daidzein (r=-0.245*) and total isoflavone (r=-0.256*) were observed in black soybeans. However, these findings suggested that the seed color value may not serve as an effective parameter for estimating the isoflavone intensity of the soybeans. Variation of protein and lipid contents between yellow soybeans (n=58) and black soybeans (n=59) was relatively stable, however, protein and lipid contents have no significant relationship with isoflavone content.

• 한국가정과교육학회지
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• 제31권3호
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• pp.1-21
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• 2019

본 연구는 백워드 디자인에 기반하여 고등학교 가정교과의 '건강한 커플관계' 교육과정(안)을 개발하는데 목적이 있다. 이에 따라 문헌 분석을 통해 '건강한 커플관계'의 내용요소를 추출하고, 가정과교사 197명, 고등학생 154명을 대상으로 '건강한 커플관계' 내용 요구도 조사를 하였다. 이를 바탕으로 백워드 교육과정 설계 모형으로 고등학교 가정교과의 '건강한 커플관계' 교육과정(안)을 개발하여 전문가집단의 타당도 검증을 받았다. 본 연구의 결과로 첫째, '건강한 커플관계' 내용 요소에 대하여 5점 리커트 척도로 요구도를 조사한 결과, 전체 내용 요소에 대한 평균은 가정과 교사 4.39, 고등학생 4.02였으며, '데이트 폭력에 대한 이해'의 내용 요소가 교사 4.70, 학생 4.19로 두 집단에서 모두 가장 높게 나타났다. 둘째, 고등학교 가정교과의 '건강한 커플관계' 교육과정(안)은 교육과정 목표와 2개의 단원으로 구성되었고, 각 단원은 단원 목표, 세부 학습 주제 및 내용 요소, 평가계획, 수업계획을 포함하였다. 각 단원별에 대하여 템플릿을 구성하여 총 2개의 템플릿을 구성하였다. 본 연구는 고교학점제 시행에 대비하여 고등학교 가정교과의 선택과목으로 '건강한 커플관계' 교육과정(안)을 제안하고, 선택 과목 개설의 기반을 마련한 것에 의의가 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권6호
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

• 한국축산식품학회지
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• 제36권2호
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.587-597
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• 2006

This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial spots to classify their skin types. Daily energy and nutrient intakes of the subjects were not deficient except in calcium and iron, which were 466.2 mg (66.6% RDA) and 8.5 mg (53.4% RDA) relatively. We observed no significant difference of energy and nutrient intakes among the 3 skin types. But significantly higher consumption of grains and slightly higher frequencies of several food groups (excepting starches) were shown in oily skin types, so they might have higher nutrient intakes. Serum indices and food preferences mostly revealed no difference among the 3 skin types. But in the oily skin type, serum phosphorus levels were significantly lower than others, suggesting phosphorus-rich food consumption like soft drinks and pains could lead to a dry skin type rather than an oily one. Also in the oily skin type, sweet taste preference was slightly tower than others; more-over, sweet intake was lower samely significantly. There was mostly no significant relationship between facial sebum contents and nutrient intakes, dietary behavior, food frequency and food preference except in some factors. Animal protein intake showed a significant negative relationship toward facial sebum content. On the other hand, in normal skin type, Fishes consumed was slightly higher than others, so that higher animal protein consumption presumably leads to normal skin type. Frequency of fried food and bacon and preference of fried foods showed slightly negative relationships toward facial sebum content. Regular meal times showed significantly increased facial sebum content.