• 한국조리학회지
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• 제12권3호
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• pp.108-118
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• 2006

This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.

• Journal of Advanced Marine Engineering and Technology
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• 제32권6호
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• pp.854-861
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• 2008

Heat transfer characteristics of protruding electronic components in a horizontal channel are studied numerically. The system consists of two horizontal channels formed by two covers and one printed circuit board which has three uniform protruding heat source blocks. A two-dimensional numerical model has been developed to predict the conjugate heat transfer. and the finite volume method is used to solve the problem. Five different cooling methods are considered to examine the heat transfer characteristics of electronic components according to the different cooling methods. The velocity and temperature of cooling medium and the temperature of the heat source blocks are obtained. The results of the five different cooling methods are compared to find out the most efficient cooling method in a given geometry and heat sources.

• 응용통계연구
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• 제25권4호
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• pp.575-587
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• 2012

The effect of a new treatment is proven through the comparison of a new treatment with placebo; however, the number of parent non-inferiority trials tends to grow proportionally to the number of active controls. In a non-inferiority trial a new treatment is approved by proof that the new treatment is not inferior to an active control; however, both additional assumptions and historical trials are needed to show (through the comparison of the new treatment with the active control in a non-inferiority trial) that the new treatment is more efficacious than a putative placebo. The two different methods of using the historical data: frequentist principle method and meta-analytic method. This paper discusses the statistical methods and different Type I error rates obtained through the different methods employed.

• Journal of Power Electronics
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• 제14권5호
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• pp.989-999
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• 2014

High-performance Current Source Inverter (CSI)-fed, variable speed alternating current drives are prepared for various industrial applications. CSI-fed Induction Motor (IM) drives are managed by using different control methods. Noteworthy methods include scalar Control (V/f), Input-Output Linearization (IOL) control, Field-Oriented Control (FOC), and Direct Torque Control (DTC). The objective of this work is to compare the dynamic performance of the aforementioned drive control methods for CSI-fed IM drives. The dynamic performance results of the proposed drives are individually analyzed through sensitivity tests. The tests selected for the comparison are step changes in the reference speed and torque of the motor drive. The operation and performance of different vector control methods are verified through simulations with MATLAB/Simulink and experimental results.

• Food Science and Biotechnology
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• 제14권3호
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• Korea-Australia Rheology Journal
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• 제18권1호
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• pp.15-24
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• 2006

The first international inter-laboratory study, involving six laboratories, has been conducted to examine issues associated with yield stress measurements in suspensions. The initial focus of the project was to evaluate the reliability and reproducibility of several common yield stress measuring techniques employed in different laboratories and with different instruments. Aqueous suspensions of colloidal $TiO_2$ at concentrations of 40-70 wt% solids were used as the test fluids. A wide range of instruments and techniques employing both direct and indirect methods were used to determine the yield stress of the samples prepared according to a prescribed procedure. The results obtained indicated that although variations of results existed among different techniques, direct yield stress measurements using static methods produced more reliable and repeatable results than other methods. Variability of the yield stress measured using different techniques within any laboratory however was less significant than variability of the results among different laboratories. The nature and condition of the test suspensions was identified as the most likely factor responsible for the poor reproducibility of yield stress measurements from different laboratories.

• 한국식생활문화학회지
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• 제4권1호
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• 농업과학연구
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• 제43권4호
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• pp.507-521
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• 2016

Landslides are one of the most common natural hazards causing significant damage and casualties every year. In Korea, the increasing trend in landslide occurrence in recent decades, caused by climate change, has set off an alarm for researchers to find more reliable methods for landslide prediction. Therefore, an accurate landslide-susceptibility assessment is fundamental for preventing landslides and minimizing damages. However, analyzing the stability of a natural slope is not an easy task because it depends on numerous factors such as those related to vegetation, soil properties, soil moisture distribution, the amount and duration of rainfall, earthquakes, etc. A variety of different methods and techniques for evaluating landslide susceptibility have been proposed, but up to now no specific method or technique has been accepted as the standard method because it is very difficult to assess different methods with entirely different intrinsic and extrinsic data. Landslide prediction methods can fall into three categories: empirical, statistical, and physical approaches. This paper reviews previous research and surveys three groups of landslide prediction methods.

• 한국축산식품학회지
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• 제37권3호
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• 대한치과보철학회지
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• 제42권6호
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• pp.641-646
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• 2004

Statement of Problem. Temporary soft relining materials are used in a diverse clinical situations such as tissue conditioner, relining material, functional impression by varying its viscoelasticity. However, reproduction of consistent viscoelasticity has been not possible. Materials and methods. Considering setting mechanism of this material, this study has measured the effect of varying amount of void in dynamic viscoelasticity of soft relining material, with three different mixing methods. In each methods 10 specimens were made and subjected to dynamic viscoelastic test which were measured at specific times over period of 72 hours. Results. The analysis of the result shown that there was no statistically significant differences between different mixing methods. Conclusion. Different mixing methods had no effect over control of viscoelasticity of soft lining material. Further research is recommended for under similar oral environmental condition.