• Korean journal of food and cookery science
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• v.28 no.1
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.1-13
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• 2013

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

• Bulletin of the Korean Chemical Society
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• v.26 no.7
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• pp.1065-1070
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• 2005

$[Mn_{12}O_{12}(O_2CPh-4-SMe)_{16}(H_2O)_4]{\cdot}7CH_2Cl_2$ (1), a new single-molecule magnet complex has been successfully synthesized by substitution of acetate ligand of Mn12ac with 4-(methylthio)benzoic acid. Complex 1 crystallizes into triclinic P$\overline{1}$ with a = 18.321(3) $\AA$, b = 19.011(3) $\AA$, c = 27.230(4) $\AA$, $\alpha$ = 86.973(3)$^{\circ}$, $\beta$ = 76.919(3)$^{\circ}$, $\gamma$ = 87.613(3)$^{\circ}$, and Z = 2. In complex 1, one Mn(III) ion has an abnormal Jahn-Teller elongation axis oriented at an oxide ion. Complex 1 has two out-of-phase ac susceptibility peaks in the 2-4 K and 4-7 K regions. Effective anisotropy energy barrier and pre-exponential factor are $U_{eff}$ = 45.95 K, 1/$\tau$0 = 8.6 ${\times}\;10^9s^{-1}\;for\;{\chi}_M$'' peaks in the lower temperature region and $U_{eff}$ = 59.45 K, 1/$\tau_0$ = 2.2 ${\times}\;10^8\;s^{-1}$ for $\chi_M$'' peaks in the higher temperature region. The parameters of S = 10, g = 1.87, D = -0.40 $cm^{-1}$, and E = 0.00034 $cm^{-1}$ were obtained from the M/N${\mu}_B$ vs. H/T plot of complex 1.

• Transactions on Electrical and Electronic Materials
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• v.7 no.6
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• pp.313-318
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• 2006

This paper introduces a partial discharge (PD) severity metric, S, based on the evaluation of time-sequence PD data capture and resulting Time-Sequence-Analysis Discharge (TSAD) level distributions. Basically based on an IEC60270 measurement technique, each PD event is time stamped and the discharge level noted. By evaluating the time differences between a previous and subsequent discharge, a 3D plot of time-sequence activity and discharge levels can be produced. From these parameters a measurement of severity, which takes into account dynamic or instantaneous variations in both the time of occurrence and the level of discharge, rather than using standard repetition rate techniques, can be formulated. The idea is to provide a measure of the severity of PD activity for potentially measuring the state of insulation within an item of plant. This severity measure is evaluated for a simple point-plane geometry in $SF_{6}$ as a function of gap distance and applied high voltage. The results show that as the partial discharge activity increases, the severity measure also increases. The importance of future investigations, quantifications and evaluations of the robustness, sensitivity and importance of such a severity measurement, as well as comparing it with typical repetition rate assessment techniques, and other monitoring techniques, are also very briefly discussed.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.617-622
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• 2003

Experimental designs were applied to optimize the mixture ratio for the extrudate made by soymilk residue and corn grits. Nine candidate points were examined for their significance on extrudate using the modified distance design. Bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI) and color $(L^*,\;a^*,\;b^*)$ were the significant factors improving the extruded cereal production, and these values were applied to the mathematical models. Results showed that bending force, expansion ratio WSI, WAI and color $(L^*,\;b^*)$ increased with increasing the corn grits, whereas bulk density tended to decrease. The statistical study showed that the fitted models were adequate to describe the contour plot and all responses. Optimum mixture ratio allowing to maximize the two responses (expansion ratio and $b^*$) and minimize the response (WAI) were examined with a numerical optimization methods. The numerical optimization method was obtained as 53.18% : 46.19% (corn grits : soymilk residue).

• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.92-100
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• 2016

Recently, new detached houses on a small plot in low-rise residential urban area have attracted more public interests than ever before. This study aims to categorize basic types of interior plans in small urban detached houses by analyzing the layouts of the public space(LDK) within them which are popular in Japan. The results of this study may be summarized as follows. Unit floor plans were basically classified as 16 types according to the layout of LDK. Among these, the LDK type in a straight line shows the most at 28.9%. Again, these plans were sub-classified into 38 types by plan composition. The new 'LDKL' (a new term the authors propose to be used) type was observed in cases where K was directly connected to L. This type appears at 9 out of 38 types. In the connection of LDK, the LDK type shows the most at 60.8%; secondly the L-DK type at 29.9%; thereafter the LD-K type at 6.2%; and lastly L-D-K type, the least frequently at 1.0%. The cases of inter-level connection between LDK and the surrounding space were observed in various cases such as the open workplace of the upstairs hallway visually connected with LDK through the void space and as the attic space of the pitched roof visually linked to it.

• Physical Therapy Rehabilitation Science
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• v.11 no.4
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• pp.414-420
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• 2022

Objective: In this study, the test-retest reliability and validity were presented to evaluate the usability of isokinetic rehabilitation equipment for the knee joint. Design: Cross-sectional design, reliability & validity study. Methods: Thirty healthy adults participated in the study. A CSMI dynamometer was used as a standardized measuring device to present the validity of the equipment. It was measured based on the dominant leg. The average peak torque value was selected as the measurement variable. After the measurement, a questionnaire was conducted on safety, satisfaction, and performance through the usability evaluation questionnaire. Results: The knee joint isokinetic rehabilitation equipment showed high reliability with Intraclass Correlations Coefficients (ICC) =0.883~0.956. In order to check the validity of the equipment, the 95% confidence interval of the mean difference limit was confirmed by the Bland & Altman plot. As a result, all three angular velocities showed a smaller confidence interval in the flexion than in extension. There were less than 10 plots that were not included in 2 Standard Deviation (SD) between all measurements. As a result of the usability evaluation questionnaire, the average of the safety domain(4.9±0.4), satisfaction domain(4.1±0.8), performance domain(4.3±0.8). Conclusions: If the product is improved by supplementing the items identified in the usability evaluation process, it is judged that it can be used as a useful device in various knee joint rehabilitation fields.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.779-787
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• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Physical Therapy Rehabilitation Science
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• v.13 no.2
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• pp.143-151
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• 2024

Objective: This study aims to assess the test-retest reproducibility of the Short Form Berg Balance Scale (SF-BBS) and the Short Form Postural Assessment Scale for Stroke (SF-PASS) among chronic stroke survivors, focusing on their reliability for consistent measurements over time. Design: A cross-sectional study design Methods: Thirty chronic stroke survivors participated in this study, undergoing evaluations with SF-BBS and SF-PASS scales at two different points, separated by a seven-day interval. The analysis focused on test-retest reliability, employing statistical measures such as the Intra-Class Coefficient (ICC_2,1), Standard Error of Measurement (SEM), Minimal Detectable Change (MDC), and MDC%, the Bland-Altman plot to assess the limits of agreement and the extent of random measurement error. Results: The study found notable test-retest reproducibility for both SF-BBS and SF-PASS, with ICC values demonstrating strong reliability (0.932 to 0.941, with a confidence interval of 0.889 to 0.973). SEM values for SF-BBS and SF-PASS were reported as 1.34 and 0.61, respectively, indicating low measurement error. MDC values of 3.71 for SF-BBS and 1.69 for SF-PASS suggest that the scales have an acceptable level of sensitivity to change, with reliability metrics falling below 20% of the maximum possible score. Conclusions: The findings suggest that both SF-BBS and SF-PASS exhibit high intra-class correlation coefficients, indicating strong test-retest reliability. The SEM and MDC values further support the scales' reproducibility and reliability as tools for evaluating mobility and dynamic balance in chronic stroke survivors. Therefore, these scales are recommended for clinical use in this population, providing reliable measures for assessing progress in rehabilitation.

• The Journal of Engineering Geology
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• v.19 no.4
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• pp.441-457
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• 2009

This study estimated ultimate load by the determination methods based on ultimate load, yield load and settlement using experimental data from static load tests that applied load to driven piles used in sandy grounds at home and overseas until failure appeared markedly. Estimated ultimate load was normalized with actually measured failure load, and was compared among the determination methods according to the characteristics of pile. In addition, I have identified to the determination methods suitable for estimating ultimate load, and reevaluated the safety factor when determining allowable load. From the results of this study were drawn conclusions as follows. Among ultimate loads estimated by the ultimate-load-based determination methods, the value interpreted by Chin's method tended to overestimate actual measurements, and B. Hansen 80% standard and the stability plot method were considered most reliable as their results were closest to actual measurements. According to the results of this study, in calculating the allowable load, if the safety factor to be applied to failing load obtained by the method of determining extreme load is converted to the safety factor applied to the Standards for Structure Foundation Design, a value larger than 3.0 should be applied except the B. Hansen 90% method, and a value larger than 2.0 should be applied in the methods of determining yield load. In addition, if the safety factor to be applied to load obtained by the settlement standard is converted based on safety factor 3.0 for extreme load, a value smaller than 3.0 should be applied to the total settlement standard and the net settlement standard.