• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

• 제어로봇시스템학회:학술대회논문집
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• 1995.10a
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• pp.191-194
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• 1995

This paper evaluates the influences of sex on the human emotions while coexisting with robots. When we consider human vision, robot's motion is the most important parameter which influences human emotions and must be well controlled for males and females emotions. On the other hand, when we consider human touch of sense, which is effective for cooperation transmitting mutual forces, the softness of robot is an important parameter for human emotions and must be also well controlled for males and females emotions. From these points of view, at first, we evaluate robot's motion under four different shapes of velocity pattern while handing over a cup to humans. Second, we evaluate robot's softness realized by impedance control. From the first experiment, we concluded that the conditions of choosing an adequate maximum velocity value and locating the velocity peak at the center or the first half of the duration are necessary for male's emotions. In addition, the smooth velocity decrease in the last part of the velocity pattern's duration is desired for female's emotions. From the second experiment, we concluded that females prefer lighter values of virtual impedance characteristics than males and any small increase on the heaviness of virtual impedance values is followed by the negative exponential change on human emotions.

• Journal of the Korean Magnetics Society
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• v.10 no.2
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• pp.49-52
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• 2000

The changes of magnetic properties in neutron irradiated F $e_{81}$ $B_{13.5}$S $i_{3.5}$ $C_2$ amorphous ribbon were studied by X-ray diffraction, hysteresis loop, temperature dependence of magnetization and complex permeability. The fluences of thermal ( $n_{th}$) and fast ( $n_{f}$) neutron were 6.95$\times$10$^{18}$ $n_{th}$ c $m^{-2}$ and 4.56$\times$10$^{16}$ $n_{f}$c $m^{-2}$ , respectively. The changes of XRD Profiles were not observable at the neutron irradiated sample. The complex permeability spectra showed that the permeability from domain wall motion decreased due to the increase of pinning force against domain motion by the neutron irradiation, and the relaxation frequency of rotational magnetization moved to higher frequency region. The measurement of hysteresis loop showed the increase of magnetic softness, related to rotational magnetization, but saturation magnetization was decreased in neutron irradiation sample. The Curie temperature was decreased in the neutron irradiated sample.e.e.e.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.5 no.3
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• pp.23-30
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• 2002

In recently, using of steel reinforcements by reinforcing materials of the reinforced earth, micro-pile and root-pile etc,. is wide-spreading in the stabilizing control of cutting and embankment slopes, but the failure mechanism of reinforced earth as well as the effect of insert angles or types of reinforcement and others are not defined clearly. In this study, therefore heavy-duty direct shear tests were exercised on the reinforced soil and the non-reinforced soil, which was executed for research on the interaction of soil-reinforcement and theirs behavior. The hardness and softness and the standard sands were used for modeling of reinforced soil, the material constants for the computer simulation were estimated from the results of CD-Test. The effects of reinforcing and of friction increasing on the softness, area ratio of reinforcements is equal, were the better than them of the hardness, as well the reinforcing effects of shear strength without regard to the area ratio is much the same at $10^{\circ}$, insert angle of reinforced bar, differ from them of the existing study. Then, the results of numerical analysis showed that the behavior of reinforcements displayed bending resistance and shear resistance at $15^{\circ}$ and $30^{\circ}$, respectively. Also, the state of strain transfer was observed and the behavior of resistance mechanism on reinforcements presented almost the same them of landslides stabilizing pile.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.3
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• pp.218-226
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• 2013

The objective of this study is to estimate the optimal net twine thickness of drift net for yellow croaker. The filed experiments of the fishing performance were conducted with three kinds of drift net with different monofilament diameters (No.3=0.284mm, No.4=0.330mm, No.5=0.370mm) the total eight times in the southwest coastal sea of Korea. And the physical properties tests on the monofilaments of experimental net were carried out to estimated breaking load and softness in dry and wet conditions, respectively. From the results, the No.3 mono. was the strongest break load per unit area in dry and wet conditions. And the softness showed that the No. 3 mono. was the most soft than another experimental monofilaments. The fishing performance was; the No. 3 drift net showed the most catches. Conversely, the catches of No. 4 and No. 5 drift net showed the half on the catches of No. 3 drift net. Consequently, the diameter of monofilament in the drift net for yellow croaker should carefully choose to consider the economic sides such as the amount of catches and the cost of catches.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.317-329
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• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• Applied Chemistry for Engineering
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• v.1 no.2
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• pp.168-175
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• 1990

Softners-BHICS, BBICS, and BTICS were prepared from 1, 2-disubstituted imidazoline compounds, such as 1-behenoylaminoethyl-1-glycidyl-2-heneicosylimidazolinium chloride(BHIC), 1-behenoylbis(aminoethyl)-1-glycidyl-2-heneicosylimidazolinium chloride (BBIC), and 1-behenoyltris(aminoethyl)-1-glycidyl-2-heneicosylimidazolinium chloride(BTIC), and treated to acrylic fiber. The measurements of softness, lubricating and antistatic properties showed that they have not only good softness and lubricating property but also a little antistatic property. Furthermore, the initial bending resistance for BBICS and BTICS was 5 grade, and remained 3~4 grade after 5 times washing. As results of these tests, they showed good softner effects having durability. The prepared softners were proved to be durable softner through a series of experimental results for washable properties of feeling by varying treating temperature and pH change.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.328-333
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• 1995

Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.4 s.152
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• pp.531-541
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• 2006

The purpose of this study is to examine the semantic structure about the image shown on the product, brand and advertisement and figuring out its features through the correlation among brand images. For the study, nine brands(Guess, Bangbang, ONG, NIX, TBJ, Levi's, OPT, FRJ, Jambangee) as subjects for investigation has been selected and divided into the image of brand(9 brands), product(108 products, 12 pieces for each product) and advertisement(9 points) by the measure of 26 adjective pairs. The survey has been collected on the subject of 540 men and women who live in around Busan city areas and has been taken the statistics. The results on investigating the semantic structures of the product images about jean brands, there are five main factors, such as, individuality, attractiveness, activeness, modernity, hardness & softness. The results on examining the semantic structures of the brand images about jean brands, the factors are attractiveness, activeness, vitality, hardness & softness, fadness. The results on investigating the semantic structure of the advertisement images about jean brands, the factors are attractiveness, individuality, modernity, activeness. The results on the classification of brand images are presented as four groups, the first group is that brand and advertisement image are pretty similar but product image is differential according to brand and the second group, product and advertisement image are similar but brand image is differential. The third group is that product and brand image are similar but advertisement is differential and the fourth group, product, brand and advertisement are similar.