• Korean journal of food and cookery science
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• v.26 no.2
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• pp.171-179
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• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1008-1012
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• 1995

Glutinous rice was microparticulated and air-classified at different air classifying wheel speeds (ACWS) of 20,000 rpm and 15,000 rpm in a Turboplex classifier. The starch was concentrated to a coarse fraction and the protein was shifted to a fine fraction. The degree of starch damage of the coarse fraction was comparable to that of traditionally soaked glutinous rice. Yoogwa(Korean cracker) made from the fractions of $ACWS\;15,000{\sim}20,000\;rpm$ and below ACWS 15,000 rpm was very comparable to that made by the traditional method in degree of puffing, hardness and internal structure. It was also confirmed by the sensory evaluation, indicating that the microparticulation/air classification technology could be applied to produce raw material of Yoogwa. The developed noble process could exclude the long soaking step in the traditional Yoogwa process and reduce the pretest time remarkably.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.5B
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• pp.381-387
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• 2003

The importance of protection for data and information is increasing by the rapid development of information communication and network. And concern of the private-information protection is increasing for the requested user's demand. Analysis of unknown signal characteristics is importance for the safe system maintenance from hacker and cracker. Detected target of unknown signals is virus, inner invader and outer invader, etc. Because existed unknown signal detection method exist individually for the virus, inner invader and outer invader system performance is very lower and system cost is very much. Therefore, in this paper proposed merging IDS system performs detection for virus, inner intrusion and outer intrusion method. Design of the proposed system is used Synopsys Ver. 1999.10 and VHDL coding. The proposed IDS system is practical in the system performance and cost for the individually existed IDS, and proposed IDS system utilized a part of system resources.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.297-297
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• 2011

일반적으로 고출력 반도체 레이저 다이오드는 발진 파장 및 광출력에 따라 다양한 분야에 응용되고 있으며, 특히 발진파장이 808 nm 대역인 고출력 레이저 다이오드의 경우 재료가공, 펌핌용 광원, 의료 분야 등 다양한 응용분야를 가진 광원 중의 하나라고 할 수 있다. 808 nm 대역의 레이저 다이오드 제작에는 현재 InGaAsP/InGaP/GaAs 및 InGaAlAs/GaAs 양자우물을 이용하여 제작되고 있으나 양자우물과 이를 둘러싸는 장벽물질간의 band-offset이 적어 효율적인 고출력 레이저 다이오드의 제작에 다소 어려움이 있기 때문에 강한 캐리어 구속 효과를 지니는 양자점 혹은 양자대쉬 구조를 사용하는 것이 고출력 레이저 다이오드를 제작할 수 있는 한 방법이다. 실험에 사용된 InP/InGaP 양자구조는 Riber사의 compact21 MBE 장치를 사용하여 성장하였으며 GaAs기판을 620-630도에서 가열하여 표면의 산화층을 제거하고 580도에서 약 100 nm 두께의 GaAs 버퍼층 및 50 nm 두께의 InGaP층을 성장하였다. 양자 구조는 MEE (migration enhanced epitaxy) 방식으로 성장되었는데, 이는 InP/InGaP 의 lattice mismatch율이 작아 양자 구조 형성이 어렵기 때문에 InP/InGaP 양자 구조 성장에 적합하다고 생각하였으며, Indium 2초, growth interuption time 10초, phosphorous 2초 그리고 growth interuption time 10초를 하나의 시퀀스로 보고, 그 시퀀스를 반복하여 양자 구조를 성장하였다. 본 실험에 사용된 P 소스는 Riber사의 KPC-250 P-valved cracker모델을 사용하였으며 InP의 성장률은 0.985${\AA}/s$이다. InP/InGaP 양자구조 성장 중에, 성장 온도, 시퀀스 수의 변화 등 다양한 조건을 변화 시켜 샘플을 성장시켰고, 양자 구조 성장을 확인하기 위하여 AFM 및 SEM을 통해 구조적 분석을 하였으며 PL 측정을 통해 광학적 분석을 진행하였다.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.17-23
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• 1974

Digestibilities of flour of white wheat, barley, potato, sweet potato, are $5{\sim}11$ percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to $20{\sim}30$ percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker $(19{\sim}29%,\;3hrs.)$ are similar to gelatinized flour of materials. Digestibilities of bread and castern is $21{\sim}32$ percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed $1{\sim}2$ months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.3
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• pp.660-677
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• 1997

The purpose of this study was to examine the morphological characteristics and combined effects of fluoride application and laser irradiation on artificial caries-like lesion formation in bovine enamel. Enamel specimens were divided into five experiment group and placed in no-treatment(group C), APF application alone(group F), laser irradiation alone(group L), APF application before laser irradiation (group FL), and APF application after laser irradiation(group LF) on artificial caries-like lesion. Sound enamel was used as a control group. The ultrastructural changes and physical effects of the fluorided and lased enamel has been investigated by using SEM, enamel solubility and microhardness test as well as distributions of calcium, phosphorus and fluoride in internal enamel by using EPMA. The following results were obtained. 1. In the all experiment groups, the amounts of dissolved calcium of enamel surfaces significantly decreased according to increasing exposure time of acid solution than control group(P<0.001). Group L showed higher than that group FL and LF in 30 and 60min(P<0.05). 2. The microhardness values of enamel surface in the control group was highest than that in the other experiment groups. Group F, L, FL and LF were significantly increased than group C(P<0.001). The enamel surface treated with APF produced deposites of numerous small globules and lased enamel showed a cracker-like appearance with microcrack and small pore. Numerous deposits were infiltrated in the fissured portion of enamel treated with APF after laser irradiation. 4. In the case of APF application alone, the elevation of the fluoride profile can be seen within $5{\mu}m$ of the outermost layer and a similar profile observed in the specimen treated with APF before laser irradiation. However, the specimen treated with APF after laser Irradiation showed a large elevation within $10{\mu}m$ of the outermost layer of the enamel. 5. The higher Ca/P ratios were observed in $10{\mu}m$ depth of lased and fluorided enamel when compared to the sound and carious enamel. The fluoride content decreased rapidly with distance from enamel surface, in the group F, fluoride concentration was significantly higher than that in the group C, L, FL, LF and control group according to increasing enamel depth (P<0.05).

• The Journal of Industrial Distribution & Business
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• v.9 no.7
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• pp.61-70
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• 2018

Purpose - The purpose of this research is reflected on the rapid development of online tourism industries. The study was to establish the strategy for Korean tourism enterprises to develop tourist commodities suitable for Chinese tourists and attract them to visit Korea by the empirical analysis of the relation between repurchase intention of tourists and its premise variables (e-service quality, perceived value and satisfaction). Research design, data, and methodology - This research carried out a questionnaire survey on Chinese tourists who visited Korea with experience of using the online travel agency web sites. A total 398 answers were recovered, 41 of them were excluded due to the dishonest answers and 357 of them were finally analyzed. The data was analyzed with IBM SPSS AMOS 22.0. Results - The research results show that in the online travel agency web site e-service quality, convenience, interactivity, information validity, credibility had a positive impacts on perceived value and satisfaction. The perceived value of online travel agency website users has positive impart on satisfaction and repurchase intention. Satisfaction of online travel agency web site users have positive impacts on repurchase intention. But safety has no impact on perceived value while positive impacts on satisfaction was affected. Conclusions - First, in the online travel agency web site e-service quality, safety has no impact on perceived value while it was shown to have positive impacts on satisfaction because the users of online travel agency web sites believe that the protection of personal information, the defense of cracker and the safeguard of payment security are the basic premises of website operation. Although safety does not have impacts on perceived value, users benefits will suffer damage when hacker intrusion and other accidents occur so that online travel agency web sites should not ignore the security concerns. Second, credibility is a major concern for online travel agency web site users. At this time, it is necessary for the web site to establish a system to display both the commodity information and the using experience published on the user's SNS, thus improving the credibility of the website information.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.9-21
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• 2007

This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.