• 한국식품조리과학회지
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• 제15권6호
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• 대한공간정보학회지
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• 제8권1호
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• pp.121-130
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• 2000

지금까지 토지피복 분류에 다중파장의 광학센서로 취득된 위성영상만을 적용하는 것이 일반적이었다. 그러나, 현재 다양한 영상센서들이 존재하고 그 획득기회가 증가함에 따라 동일지역에 대하여 여러 영상들을 이용할 수 있게 되었다. 특히 SAR 센서의 경우에는 광학센서로는 탐지가 불가능한 지표특성에 대한 정보를 제공할 수 있으며, 기상의 영향을 적게 받는다는 장점을 지니고 있다. 따라서 본 연구에서는 SAR 영상을 기존의 SPOT XS 영상에 적용하여 토지피복분류에 이용함으로써 그 결과를 비교 평가하여 보았다. SAR 강도 영상으로부터 여러 가지 크기의 창을 적용한 질감 정보를 추출하여 연구에 적용하였으며, 그 결과 SPOT 영상만을 이용하여 분류한 경우보다 SAR 정보를 이용하여 분류한 결과가 미소한 차이로 증가하였으며, 특히 도시지역의 경우에는 좀 더 높은 정확도를 나타내었다. 분류결과는 전체정착도로는 그 차이가 미미하였으나 시각적으로나 공간적인 분포의 측면에서 눈에 띄게 달라졌음을 확인할 수 있었다.

• 한국해양환경ㆍ에너지학회지
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• 제15권4호
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• pp.292-301
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• 2012

지구온난화에 따른 해수의 온도 상승은 태풍의 대형화와 강도증가의 원인이 된다. 본 논문에서는 태풍발생에 있어서의 열역학적 최대한계이론을 적용하여 미래의 기후변화 시나리오에 따른 해수온도의 상승과 기온의 수직성층분포 변화를 고려한 동북아 해역의 지역별 가능 최대태풍의 강도를 추정하였다. IPCC 4차 보고서[2007]에 제시된 기후변화 시나리오를 적용하였으며 각 시나리오에 따라 추정된 태풍의 최대 가능 강도의 결과는 최저중심기압 및 최대풍속의 공간분포로 제시하였는데, 대기 중 이산화탄소의 농도 증가에 비례하여 더 큰 최대 가능강도가 추정되었다. 또한 각 시나리오에 따른 최대 가능강도를 가지는 가상태풍에 의한 폭풍해일고를 수치모의 하였다. 가상태풍의 경로에는 태풍 Maemi(2003)를 따라 적용하였다. 산출된 폭풍해일고의 결과는 최대기후변화 시나리오의 경우, 태풍 Maemi를 모의한 경우에 비해 지역에 따라 약 29~110 cm(36~65%)의 해일고 상승이 나타났으며, 특히 마산에서는 기존의 재귀년도 200년 폭풍해일고를 최대 19cm 상회하는 것으로 나타났다.

• 한국식품과학회지
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• 제45권4호
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• pp.451-459
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• 2013

국내 주요 산지 9개소(전북 고창, 순창, 정읍, 전남 함평, 강원도 횡성, 충남 당진, 충남 논산, 경남 거창, 전남 곡성)에서 생산된 복분자와 전국에서 시판되는 24종의 복분자주를 수거하여 이화학적 특성을 분석하였다. 전반적으로 각 지역별 복분자와 시판 복분자주의 이화학적 특성에서 차이가 크게 나타났다. 특히 당도와 총산도, L값, b값, Hue, Intensity와 같이 색상관련 항목과 총 페놀성 화합물 함량(phenolic), 유기산 함량에서 시료간의 차이가 컸다. 일반적으로 음료 및 주류로의 제품화에서 주요 항목인 총 산도, Brix, 환원당에서 정읍(naja) 시료가 다른 지역의 복분자에 비해 높게 나타났다. 반면 곡성(woori)과 논산(neulso) 시료의 경우 색상 진하기 정도인 Intensity, 총 페놀성 화합물 함량, 유기산 수준에서 다른 시료에 비해 현저히 낮은 수준을 보여 착색이 부족한 것으로 나타나 향후 품종 개량이나 재배 환경 최적화가 필요할 것으로 여겨진다. 현재 복분자 품종에 대한 정확한 조사 및 관리가 명확하지 않아 품종이나 지역 간의 비교가 정확히 이루어지지 못 하고 있다. 향후 복분자관련 산업의 활성화를 위해 가장 중요한 원료인 복분자의 품종, 재배지역 및 재배 방법 등에 따른 다양한 이화학적 및 생물학적 특성분석과 데이터베이스화 작업이 필요하리라 사료된다. 복분자주의 경우도 이화학적 특성에서 지역 간의 차이보다 각각 시료간의 차이가 크게 나타나 향후 관능특성 및 소비자 기호도 조사를 통한 좀 더 상세한 연계조사가 필요하리라 여겨진다.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• Asian Pacific Journal of Cancer Prevention
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• 제13권6호
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• pp.2467-2471
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• 2012

Introduction: Although bleomycin/etoposide/cisplatinum (BEP) chemotherapy is established as the standard treatment for germ cell tumours, it requires significant experience in administration and toxicity management to maintain optimal dose intensity. A retrospective review of 30 patients was conducted at UKMMC to study treatment outcomes. Methods & Materials: Patients with GCTs and treated with at least two cycles of BEP chemotherapy between January 2003 and Oct 2009 were eligible for this study. Patients received 4-6 cycles of bleomycin 30,000IU IV D1, D8 & D15 and either etoposide $100mg/m^2$ IV D1-D5 and cisplatin $20mg/m^2$ IV D1-D5 (5 day BEP regimen) or etoposide $165mg/m^2$ D1-D3 and cisplatin $50mg/m^2$ D1-3 (3 day BEP regimen) every three weeks per cycle. All patients received prophylactic granulocyte colony-stimulating factor (GCSF) from days 6 to 10 of each cycle. The overall response rates, 2 year progression-free survival and overall survival of the whole cohort were assessed. Results: Thirty patients fulfilled the inclusion criteria. Non-seminomatous GCTs comprised 93.3% of cases and gonadal and mediastinal primary sites were the most common. Sixty percent were classified as IGCCCG poor risk disease. Median follow-up was 26.6 months. The overall response rate (CR+PR) was 70%. The two year PFS and OS were 70% and 66%. There was a significant difference in terms of the overall response rate (85% vs 40%, p = 0.03) and in PFS (94.7% vs 50%, p = 0.003) between gonadal and extragonadal primary sites. Conclusion: It is possible to achieve outcomes similar to those in international clinical trials with close monitoring and good supportive care of patients undergoing BEP chemotherapy. There is a strong argument for patients with IGCCCG poor prognosis disease to be treated in specialist tertiary centres to optimize treatment outcomes.

• 한국조리학회지
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• 제14권3호
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• pp.136-142
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• 2008

This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

• 한국식생활문화학회지
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• 제28권4호
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Water Engineering Research
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• 제1권2호
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• pp.147-158
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• 2000

In this study, we characterized the seasonal variation of rainrate fields in the Han river basin using the WGR multi-dimensional precipitation model (Waymire, Gupta, and Rodriguez-Iturbe, 1984) by estimating and comparing the parameters derived for each month and for the plain area, the mountain area and overall basin, respectively. The first-and second-order statistics derived from observed point gauge data were used to estimate the model parameters based on the Davidon-Fletcher-Powell algorithm of optimization. As a result of the study, we can find that the higher rainfall amount during summer is mainly due to the arrival rate of rain bands, mean number of cells per cluster potential center, and raincell intensity. However, other parameters controlling the mean number of rain cells per cluster, the cellular birth rate, and the mean cell age are found invariant to the rainfall amounts. In the application to the downstream plain area and upstream mountain area of the Han river basin, we found that the number of storms in the mountain area was estimated a little higher than that in the plain area, but the cell intensity in the mountain area a little lower than that in the plain area. Thus, in the mountain area more frequent but less intense storms can be expected due to the orographic effect, but the total amount of rainfall in a given period seems to remain the same.

• 한국자동차공학회논문집
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• 제9권1호
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• pp.181-188
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• 2001

The evaluation of the noise for the an existing engine was carried out to improve the current noise level. The applied techniques were 1m air-borne noise, combustion noise analysis, torsional analysis at the front pulley and sound pressure intensity. In addition, the evaluation of the possibility to the noise reduction by means of wrapping the parts was performed to propose the detailed information in engine design. In view of the obtained results, the following countermeasures were recommended to reduce the current noise level through the above methods. Furthermore, in order to assess the influence of combustion noise on the overall engine noise, the noise test was also performed by the change of intake air temperature up to 5$0^{\circ}C$ in steps of 1$0^{\circ}C$. Finally, the fixed design specifications to reduce the engine noise will be decided in consideration of the test data for proto type engine.