• Food Science of Animal Resources
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• v.41 no.5
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• pp.779-787
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• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• Korean Journal of Radiology
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• v.20 no.4
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• pp.599-608
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• 2019

Objective: To evaluate the effectiveness of computed tomography (CT) Hounsfield unit histogram analysis (HUHA) in postoperative pancreatic fistula (PF) prediction. Materials and Methods: Fifty-four patients (33 males and 21 females; mean age, 65.6 years; age range, 37-89 years) who had undergone preoperative CT and pancreaticoduodenectomy were included in this retrospective study. Two radiologists measured mean CT Hounsfield unit (CTHU) values by drawing regions of interest (ROIs) at the level of the pancreaticojejunostomy site on preoperative pre-contrast images. The HUHA values were arbitrarily divided into three categories, comprising HUHA-A ≤ 0 HU, 0 HU < HUHA-B < 30 HU, and HUHA-C ≥ 30 HU. Each HUHA value within the ROI was calculated as a percentage of the entire area using commercial 3-dimensional analysis software. Pancreas texture was evaluated as soft or hard by manual palpation. Results: Fifteen patients (27.8%) had clinically relevant PFs. The PF group had significantly higher HUHA-A (p < 0.01) and significantly lower mean CTHU (p < 0.01) values than those of the non-PF group. The HUHA-A value had a moderately strong correlation with PF occurrence (r = 0.60, p < 0.01), whereas the mean CTHU had a weak negative correlation with PF occurrence (r = -0.27, p < 0.01). The HUHA-A and mean CTHU areas under the curve (AUCs) for predicting PF occurrence were 0.86 and 0.65, respectively, with significant difference (p < 0.01). The HUHA-A and mean CTHU AUCs for predicting pancreatic softness were 0.86 and 0.64, respectively, with significant difference (p < 0.01). Conclusion: The HUHA-A values on preoperative pre-contrast CT images demonstrate a strong correlation with PF occurrence.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.4
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• pp.541-550
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• 1999

The purpose of this study is to find out the factors that explain the sense of touch and preference of man-made leather. Date base of descriptors for man-made leather was collected by interviewing 50 consumers, 33 different kinds of commercial man-made leathers(synthetic leather and artificial leather) were assessed subjectively by 605 consumers using the 9-point scale of 34 pairs of bipolar descriptors based on the data base. Subjective ratings were analyzed by principal axis factoring with varimax rota-tion. The sense of touch of man-made leather is explained by five factors ; surface property stretchiness thickness& weight thermal property(warmth & coolness) and moisture property (sticky & clingy). The difference in the sense of touch of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leather is explained by three factors ; surface property stretchiness and quality. Higher preference is found in man-mad leather of better quality touch and softness.

• Journal of the Korean Graphic Arts Communication Society
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• v.18 no.1
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• pp.141-155
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• 2000

To examine how the difference of molecular weight distribution of cellulase influenced the beating process according to surface pore size of the fiber, high molecular weight enzyme and low one were applied to soft wood pulp, hard wood pulp, cotton linter pulp. Some enzymes with the distribution of low molecular weight penetrated into cellulose in the proportion of surface pore size and the results were negative as like : the low viscosity, decrease of refining Yield, decrease of fine fibers content and so on. But in cotton linter pulp in the small surface area, the fiber softness was increased and it had a positive result that the paper intensity was high. Other enzymes with the distribution of high molecular weight had an enzyme reaction on the most surfaces of cellulose. They were effective in eliminating the fuzz of hydrophile fine fibers and the freeness was increased.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• Management & Information Systems Review
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• v.12
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• pp.181-201
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• 2003

An employee employment of Enterprise must consider efficiency, balance attribute and effectiveness as important variable. but Our country's Enterprise reduce the personnel without basic guide line about employee employment. because Our country's Enterprise thinks of personnel expenses or sales amount decrease as important variable. Therefore, Research background sets out that there is no basic guideline for employment management one of the most important elements in Enterprise administration. and I examined employment control's concept and concept about softness of labor market in theoretical background setting. Also, was abreast of employment control effect, case study and literature research about employment control's basis. Finally, In fluctuation change of Enterprise's employee number, I examined which relation is formed in comparison with sales amount, net profit and the employee number of individual Enterprise using investment analysis material of Stock Company focused on Enterprise that stock is listed on the stock exchange.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Journal of the Korean Chemical Society
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• v.13 no.2
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• pp.115-120
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• 1969

Kinetics of reactions of halide ions with 1-naphthyl methyl halide have been investigated in anhydrous acetone. Semi-quantitative analysis of the results shows that if the softness of the substrate increases remarkably, the nucleophilicity order of halide ions is $I^- > Br^- > Cl^-$ even in dipolar aprotic solvent. But for 1-naphthyl methyl bromide, though the reaction center which was made soft by symbiosis of bromine atom raises the reactivity of soft nucleophile, nucleophilicity order indicates that soft-soft interaction is interfered by perihydrogen.