• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.854-859
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• 2000

A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.254-260
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• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.590-596
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• 2020

The fabric used for military winter inner clothing(top) is quilted with padded cotton to provide warmth. This quilting fabric is generally manufactured with yarns that intersect and are sewn substantially between the fabric and cotton. Thus, it is impossible to separate the fabric and cotton once after the quilting fabric is manufactured, which can result in a significant loss of fabric and cotton when separated. In this study, after fabricating the quilting fabric, we investigated a method to stabilize change rate of thickness and increase the warmth keeping property through subsequent processing without damaging the fabric. A relatively method of passing the quilting fabric through a part of the cotton production facility was used generally, and the following results were obtained. This indicates that after the quilting fabric was manufactured, the warmth keeping property was improved through the subsequent processing steps, so that the change rate of thickness due to washing was stabilized.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.470-476
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• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.

• Journal of the Semiconductor & Display Technology
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• v.11 no.4
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• pp.1-6
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• 2012

Keeping the polarization direction of the projection light unchanged is of crucial importance for high quality of images on a double-screen 3D projection display system. It has been found that the deposition of oxide layers on the surfaces of scattering polarizer film results in an improvement of polarization maintenance property of the film. The secondary image formed on the front screen by the light scattered from the rear screen decreases by 30% through the application of oxide layers on both surfaces of the screen. Since the oxide layer can also be used as an anti-reflection (AR) coating of the film, this method is very effective for the projection display applications.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.192-199
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• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.66-71
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• 2003

For the purpose of making a functional and stable yogurt, new type yogurt were prepared from 12% whole milk and 2% skim milk added hot-water extracted from sea tangle. The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, degree of curd sedimentation, quality-keeping property and sensory property. By addition of hot-water extracted from 0.5% sea tangle, the titratable acidity of yogurt(1.89%) was higher than that of yogurt not added hot-water extract of sea tangle(1.53%). The propagation of lactic acid bacteria was stimulated by adding hot-water extracted from 0.5% sea tangle, and the number of viable cells were about 1.4${\times}$10$\^$9/CFU/$m\ell$. On the other hand, the number of viable cells in control were 4.4${\times}$10$\^$8/CFU/$m\ell$. Viscosity of yogurt made from adding hot-water extracted from 0.5% sea tangle(25 CPS) was higher than that of yogurt with only milk(22 CPS). When yogurt made from adding hot-water extracted from sea tangle was kept at 7$^{\circ}C$ for 15 days, its quality-keeping was relatively good. The sedimentation of curd was repressed a little by adding hot-water extracted from 0.5% and 0.1% sea tangle. The overall sensory score of yogurt made from adding hot-water extracted from 1% sea tangle was the best of tested yogurt.

• The Journal of Korea CHUNA Manual Medicine
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• v.4 no.1
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• pp.55-65
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• 2003

The purpose of this article was to contribute to the knowledge of physiological and pathological changes of aging skeletal muscles, and of therapic method. By aging there were changes of distribution of muscle fibers, the loss of muscle mass, the loss of the number of muscle fibers, the loss of glycolysis capacity, the decrease of the oxidative enzymes and muscle vascularization in the skeletal muscles. And as a pathological change, the exhaustive maximal exercise increased oxidative stress that led to oxidative damage which were shown to be implicated in promoting aging. The property of intensity and duration exercise is important not only in keeping human health and physical fitness from oxidative stress, but also for the maintenance of well-being and quality of life.

• Journal of Fashion Business
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• v.11 no.5
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• pp.155-164
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• 2007

Viscose rayon has advantages such as vivid luster, good dyeability, low static electricity, good absorbance and good spinnability but also has flaws such as easy crease and decrease of physical properties when it gets wetting, and it requires dry cleaning. Therefore in order to synthesize the polymer to solve the problems of rayon while keeping the advantages of it, this study made the high specific gravity polyester for ultra drape property and high contraction polyester for rayon-like fiber having volume, soft and warm sense. The polyester with high specific gravity, 1.47 was made by adding 7 wt% of $BaSO_4$ as additive. High contraction polyester was made by copolymerization by using IPA 5 mole% to increase the amorphous region as comonomer and also using Newpol BPE-20(NPE) 1.5 wt% not to decrease the properties.