• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1053-1059
• /
• 2003

This study aimed to determine the amount of vitamin C from vegetable & fruit juice by high performance liquid chromatograhy (HPLC). Components for estimation of measurement uncertainty associated with the analysis of vitamin C, such as standard weight, purity, molecular weight, dilution of standard solution, calibration curve, recovery, and precision, were importantly applied. The estimation of uncertainty obtained with systematic and random error based on the GUM (Guide to the expression of uncertainty in measurement) and EURACHEM document with mathematical calculation and statistical analysis. The components, evaluated ty either Type A or Type B methods, were combined to produce an overall value of uncertainty known as the combined standard uncertainty. An expanded uncertainty was obtained by multiplying the combined standard uncertainty with a coverage factor (k) calculated from the effective degree of freedom. The content of vitamin C from vegetable and fruit juice was 27.53 mg/100g and the expanded uncertainty by multiplying by the coverage factor (k, 2.06) was 0.63 mg/100g at a 95% confidence level. It was concluded that the main sources were, in order of recovery and precision, weight and purity of the reference material, dilution of the standard solution, and calibration curve. Careful experiments on other higher uncertainties is further needed in addition to better personal proficiency in sample analysis in terms of accuracy and precision.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.395-404
• /
• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.181-186
• /
• 2017

This study was conducted to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum) using non-destructive method to measure identical tomato samples during 15 days storage at low temperature and high humidity. Tomatoes were harvested at the light red stage, sorted, box packed and then stored in thermo-hygrostat ($10{\pm}1^{\circ}C$, $90{\pm}10%RH$). The quality changes in weight loss, firmness and external color were measured every 3 day interval. Weight loss was increased by $1.13{\pm}0.15%$, but it may not be considered to affect quality. Surface color of fruit was changed, especially in lightness and hue angle value. The color values were analyzed by analysis of variance (ANOVA), and the results were significant (p<0.001). Firmness of fruit declined during storage, but it did not decrease in direct proportion. On the storage of day 15, firmness was decreased to 40% of initial state. At last, all the experiment data are summarized and the relationship between firmness and weight loss is analyzed to construct a linear regression mathematical model that can predict the weight loss with the firmness value measured by non-destructive method. This research result could be useful in helping tomato exporters and suppliers to get real-time quality factor by using proposed method and regression model.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.474-480
• /
• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions preserving valuable functional properties of fluid Cheonggukjang obtained from red ginseng. Based on a central composite design, the study plan was established using variations in microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. A maximum electron donating ability (EDA) of 99.09% was obtained under the specific extraction conditions of microwave power 135.62 W, ratio of solvent to sample contents. 3.60 g/mL, and an extraction time of 11.79 min. The maximum inhibitory effect on tyrosinase activity was 10.02% at 119.16 W, 4.02 g/mL, and 5.57 min. The maximum superoxide dismutase (SOD)-like activity was 63.83% under the extraction conditions of 125.29 W, 4.04 g/mL, and 11.02 min. Based on superposition of four-dimensional RSM data obtained to optimize electron donating ability, nitrite-scavenging ability, inhibitory effect on tyrosinase activity, and SOD-like activity, the optimum ranges of extraction conditions were found to be a microwave power of $l{\sim}85 W$, a ratio of solvent to sample content of $1.4{\sim}2.8\;g/mL$, and an extraction time of $6.5{\sim}11\;min$.

• Journal of Gifted/Talented Education
• /
• v.19 no.1
• /
• pp.69-94
• /
• 2009

The purpose of this study was to develop and apply a Korean language education program based on multiple intelligences in a bid to foster the multiple intelligences, self-efficacy and achievement motivation of elementary schoolers in regular language arts class. It's basically meant to create the educational conditions for every child to exert his or her abilities. Two research questions were posed: 1. What should be the objectives, content and teaching-learning methods of a Korean language education program based on multiple intelligences? 2. What effect does a Korean education program based on multiple intelligences have on children's multiple intelligences, self-efficacy and achievement motivation? The subjects in this study were 58 Students in two different third-grade classes in M elementary school in the city of Daejeon. A Korean language education program based on multiple intelligences was implemented during a 4month period of time, and an inclusive approach of multiple intelligences and cooperative learning were applied. The major findings of the study were as follows: First, in order to develop a Korean education program based on multiple intelligences, the kinds of themes that could cover multiple intelligences in an inclusive way were selected in consideration of the learning objectives of the major units of a third-grade language arts textbook(second semester) of the 7th national elementary language arts curriculum. And then an inclusive Korean education program was prepared, which consisted of four stages: problem awareness, problem-solving planning, problem solving, and reflection/application/development. Second, the Korean education program based on multiple intelligences had a positive effect on the children's multiple intelligences, self-efficacy and achievement motivation and suggested some of new directions for school education that typically stressed linguistic and logical-mathematical intelligences only.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.272-279
• /
• 1988

Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of $9{\sim}12g/g$ dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at $4{\sim}6g/g$ dry solid and decreased with further moisture decrease.

• School Mathematics
• /
• v.16 no.2
• /
• pp.259-283
• /
• 2014

This research investigated the Revised mathematics curriculum and the National Achievement Test of Japan that advanced by leaps and bounds in PISA 2012. As compared with Korea, Japan shows similar trends in the affective domain and the cognitive domain of international achievement test. To put it concretely, this research compared and analyzed the mathematics contents domain of the 2009 revised mathematics curriculum of Korea and the 2008 revised mathematics curriculum of Japan being applied. The analysis was conducted in many aspects including overall of Japanese mathematics education system, the contents to be covered in each grade, and the methods of essential learning themes. We compared the mathematics contents dealt with each country based on the framework of analysis such as