• Bulletin of the Korean Chemical Society
• /
• v.25 no.7
• /
• pp.959-964
• /
• 2004

A low-dimensional metal frequently exhibits a metal-insulator transition through a charge-density-wave (CDW) or a spin-density-wave (SDW) which accompany it's structural changes. The transition temperature is thought to be determined by the amount of energy produced during the transition process and the softness of the original structure. $AMo_4O_6$ (A=K, Sn) are known to be quasi-one dimensional metals which exhibit metalinsulator transitions. The difference of the transition temperatures between $KMo_4O_6$ and $SnMo_4O_6$ (A=K, Sn) is examined by investigating their electronic and structural properties. Fermi surface nesting area and the lattice softness are the governing factors to determine the metal-insulator transition temperature in $AMo_4O_6$ compounds.

• Fibers and Polymers
• /
• v.6 no.3
• /
• pp.263-268
• /
• 2005

Alpaca fibers have some distinct properties such as softness and warmth, which have not been fully understood in combination with the fiber internal structures. In the present investigation, the internal structures of alpaca fibers have been closely examined under the scanning electron microscope (SEM), especially in the longitudinal direction. The results showed that numerous pigment granules reside loosely inside pockets in brown and dark-brown alpaca fibers. These pigment granules were mainly distributed inside the cortical cells, the medullation regions as well as underneath the cuticles. Their size in the brown alpaca fibers was smaller and more uniformly round than in the dark-brown fibers. These granules in colored alpaca fibers loosen the bundle of cortical cells, providing many crannies in the fibers which may contribute to the superior flexibility, warmth and softness of the fibers. Moreover, there are no heavy metal elements found in the granules. The mordant hydrogen peroxide bleaching employed could eliminate the pigment granules and create many nano-volumes for further dyeing of fibers into more attractive colors.

• Preventive Nutrition and Food Science
• /
• v.5 no.3
• /
• pp.160-164
• /
• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.677-683
• /
• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Korean Journal of Rural Living Science
• /
• v.6 no.2
• /
• pp.91-97
• /
• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.24 no.8
• /
• pp.1177-1186
• /
• 2000

The Study was consist of clothing shape(H-line, A-line, V-line, X-line, O-line) and color(Blace, Grey1, Grey2, White). The main purpose of this study is to analyze image differences due to shape variation, image differences due to observers characteristic differences. The main findings can be summarized as follow. First, image differences due to shape variation are statistically significant ar five factors - the maturity level, the degree of softness, attractiveness, the degree of recognition, and the activity. But the degree of recognition is found out to be the least significant factor. H-line is estimated the mature image, A·X-line is estimated young, feminine and active image. Second, image differences by observers characteristics are various depending on the shape of clothing.

• Bulletin of the Korean Chemical Society
• /
• v.32 no.2
• /
• pp.451-454
• /
• 2011

The traditional BCS superconductors $AOs_2O_6$ (A=K, Rb, and Cs) were investigated to find the relationship between their structures and superconducting transition temperatures. The $T_c$ decreases with increasing the unit cell parameter of $AOs_2O_6$. This is in contrast to the case of conventional BCS superconductivity in a single bond model, where $T_c$ may increase with increasing the the unit cell parameter since the DOS at Fermi level increases as the unit cell parameter increases. Instead, the $T_c$ of a $\beta$-pyrochlore oxide is proportional to the lattice softness of the compound.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.29 no.6
• /
• pp.877-884
• /
• 2005

The importance and usefulness of a subjective evaluation of the sensorial properties of scoured silk fabrics is discussed. Silk fabric was treated at 12 different scouring rates and the scoured fabrics were used as specimens. Using paired comparisons, three trained subjects, evaluated seven subjective sensorial properties; softness, elasticity, drape, stiffness, crispness, and luster. A quad experimental design was adopted as an effective and reliable evaluation method. Results showed that some properties such as drape, luster were easily discriminated depending on the scouring rates whereas the smoothness was not easily discriminated. As the scouring rate increased, it was hard to discriminated the softness, drape, and stiffness, which indicates there is an optimum scouring rates to have a certain sensorial properties. It was suggested that these results should be applied to the manufacturing process.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.24 no.7
• /
• pp.987-994
• /
• 2000

Cotton fabrics were finished with mixture of BTCA and silicone by pad-dry-cure process to achieve better mechanical properties than those of finished with BTCA alone. The changes of mechanical properties o( finished cotton fabrics were measured with by the KES-FB System and the hand values were calculated from the data of mechanical properties. With the durable press finish with BTCA tensile, bending, shear and compression properties increased. In hand values, Stiffness Crispness and Anti-Drape Stiffness increased, and Fullness & Softness decreased. Whereas silicone treatment reduced bending and shear properties and improved tensile and compressional resilience. Thus, Stiffness Crispness and Anti-Drape Stiffness decreased, and Fullness & Softness increased. These results indicated that BTCA treatment restricts fiber/yarn mobility in the fabric structure due to crosslinking, but silicone treatment reduces inter-fiber and inter-yarn frictional forces. Therefore, finish with mixture of BTCA and silicone provided cotton fabrics with a lower Stiffness, Crispness and Anti-Drape Stiffness and a higher Fullness & Softnesss than finish with BTCA alone.

• Journal of Magnetics
• /
• v.5 no.3
• /
• pp.102-105
• /
• 2000

The extremely soft magnetic behaviors in the nanocrystalline $Fe_81B_11Nb_7Cu_1$ alloy annealed at 450 $\circ C$ and 550 $\circ C$ for 1 hour in a vacuum were investigated by means of the magnetoimpedance (MI) effect and the incremental permeability. Because the MI effect can be obtained only in ultra-soft magnetic materials, the improvement of magnetic softness by proper thermal treatment was carefully monitored by the MI effect for all annealed samples. The changes of the incremental permeability as a function of an external field were also measured to verify the magnetic softness along with the MI measurement.