• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.530-536
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• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.273-278
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• 1997

In order to investigate the punch properties of some vegetables-cucumber, radish, garlic, ginger and potato-force, distance, and time were measured with a texturometer, and the correlations between compositions and cell characteristics of samples were characterized. Many reflection and rupture points on the force-distance and distance-time curve were observed, and these points appeared when the cells of sample were resisted and yielded against the applied force. They were big and clear at the slow crosshead speed. The regression analysis for force-time and distance-time to the rupture point showed $R^{2}>0.95$. The rupture time and rupure force were 5.63 sec, 4.88 N in ginger and 4.15 sec, 2.00 N in cucumber. The rupture forces become large values at the fast crosshead speed. As cell sizes were increased, the moisture content and rupture distance were increased, while the viscosity of juice, density, regularity of cell, and slope of force-time were decreased. Rupture force, time and distance were decreased at the large specific gravity of samples. The slopes of distance-time curve were inversely proportional to slope of force-time curve.

• Journal of the Korean Wood Science and Technology
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• v.44 no.6
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• pp.828-841
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• 2016

Relatively little information is available regarding the correlation between wood and veneer quality, especially for Samama wood, an endemic wood species in eastern Indonesia. This study addresses the quality of 8 years old Samama wood and its effect on the veneer quality. Samama wood quality was determined by evaluating its specific gravity, moisture content, fiber dimensions, and microfibril angle from pith toward bark. Meanwhile, veneer quality was assessed by examining veneer thickness and lathe check characteristics. Geometry factor model was constructed to elaborate the quantities of lathe check from pith toward bark. Results show that fair variations of veneer thickness, ranging from 1.5 mm to 3.0 mm, could be obtained from Samama wood. The quantity, depth, and length of lathe check were noticeably decreasing toward bark. Further, in the same manufacturing process, geometry factor was determined as the dominant factor over other wood properties in affecting the frequency of lathe checks from pith towards bark. These facts should be put into consideration in producing veneer from Samama wood. Moreover, these results enlighten the potential of Samama wood as plywood and other excellent veneer-based products.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.144-152
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• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

• Geotechnical Engineering
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• v.4 no.2
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• pp.33-44
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• 1988

The Taechong Dam completed in 1980 is a composite dam at which a junction was formed partly by butting the core against the end face of the concrete gravity section and partly by the core overlapping the upstream face of the concrete. In order to evaluate the performance of the junction, the interfaces between the concrete dam and core of the embankment dam were well instrumented with total pressure cells and piezometers. A nonlinear incremental finite element analysis simulating its construction behaviour was carried out under plane strain conditions. Material parameters for the core are determined from triaxial tests on the specimens, sampled in the quarry site and compacted to the field dry density at the field moisture content. Material parameters for the filter, transition materials and the rockfill are estimated from literature. When compared with the earth pressures measured at the interfaces, the analytical results show good agreement in the core, however, there are some discrepancy in the shell. A nonlinear model for pore pressure response is used successfully to predict the pore pressures at the interface in the core.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.375-379
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• 1998

Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly tossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were ${\gamma}$-, ${\alpha}$-, $\delta$-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Journal of the Korea institute for structural maintenance and inspection
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• v.12 no.2
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• pp.149-155
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• 2008

The road construction, as part of effort to ease the worsening traffic, has been underway throughout the nation, while the existing road has been increasingly losing its load carrying capacity due to such factors as heavy traffic and weathering. In the case of site, the soil type, plasticity index, and specific gravity were SC, 12.2%, and 2.66, respectively. The maximum dry density, optimum moisture content and modified CBR were $1.895g/cm^3$ (Modified Compaction D), 13.6%, and 16.2%, respectively. A correlation of coefficient expressed good interrelationship by 0.90 between the CBR estimated from a dynamic penetration index of dynamic cone penetrometer test and a deformation modulus converted from a dynamic deflection modulus obtained from a portable FWD test.

• The Journal of Engineering Geology
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• v.14 no.2
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• pp.199-210
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• 2004

In this study, the physical and mechanical properties of the weathered shale soils distributed in the Hwasun area have been measured in the laboratory. The physical and mechanical properties of the weathered shale soils in the study area as follows: the specific gravity is 2.66 to 2.68, the liquid limit is 36.39 to 36.92(%), the plastic limit is 18.53 to 19.48(%), the plasticity index is 17.44 to 17.86 and soil classification is CL. The maximum dry unit weight and optimum moisture content as calculated by compaction test is 22.5 to 23% and 1.58 to $1.61t/\textrm{m}^3$, respectively. The result of direct shear testing show that cohesion in saturated and unsaturated conditions increases according to the increase of dry unit weight. Internal friction angle in an unsaturated condition increases with an increase of dry unit weight, but in a saturated condition, it increases after decreasing. When compares with engineering characteristics of tile weathered shale soils in the Daegu area (Kim et al., 1995), specific gravity is found to be similar, but the liquid and plastic limit of soil samples in this study area is slightly higher than those of soil samples in the Daegu area.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.2
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• pp.137-143
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• 2016

The sedimentary environment and sediment were surveyed at the West-Northern site of Chagwi-do nearby Jeju Island for the design of the embedded suction anchor system of 10 MW-class floating wave-offshore wind hybrid power generation system. According to the classification scheme of Chough et al.[2002], the echo type of the seismic profiles using the chirp III was classified. As a results, the center and west-northern area of survey site were proved to be type I-3 where subbottom layer with thickness 5~15 m exists under the flat seafloor. On the other hands, the east-southern area were regarded to be type I-1, I-2 and III-1 where seafloor reflection is much stronger than type I-3. Also, the physical tests (unit weight, moisture content, grain size, liquid limit, specific gravity) were performed with samples taken from 8 fixed locations. It is found that the sand (SP), the sand blended with silt (SM) and the mixture of SP-SM are distributed uniformly on the survey area.