• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.156-169
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• 2016

The purpose of this study is to verify relationships among attributes of ramen package design, ramen image, and chinese customer's choice of ramen. We chose, as a sample, ramen 'sour ramen', 'squid jjambbong', 'tasty ramen', 'noodle beef soup', and 'seasame ramen'. The findings and implications can be summarized as follows. first, while chinese customers chose 'sour ramen' as the most favorable ramen, followed by 'tasty ramen', 'squid jjangbbong', 'noodle beef soup', and 'seasame ramen', for ramen image they most highly evaluated 'sour ramen' followed by 'squid jjangbbong', 'tasty ramen', 'seasame ramen', and 'noodle beef soup'. Second, there is a significant difference in popularity and reliability of quality, but no significant difference in attractiveness and healthiness among most attributes of ramen package design. Third, compared to 'seasame ramen', the popularity and reliability of quality for 'sour ramen', reliability of quality for 'squid jjangbbong', reliabilty of quality, and healthiness for 'tasty ramen' had positive effect on choice, while attractiveness for 'noodle beef soup' had a negative effect on their choice.

• Horticultural Science & Technology
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• v.16 no.1
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• pp.40-41
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• 1998

This experiment was conducted to investigate the effects of growth retardant uniconazole on the growth and flowering of Cymbidium Pine Clash 'Moon Venus' and Cym. Green Sour 'A One'. Reduction in leaf length of both cultivars was proportional to the amount (0-5g) of uniconazole and growth reduction of 'A One' was more remarkable than 'Moon Venus'. The inflorescence length was reduced 18.4% in 'Moon Venus' and 15.3% in 'A One' by 5g treatment of uniconazole. There was no significant difference in flowering time, number of inflorescences and florets and size of lower sepal regardless of uniconazole treatment. It was concluded that uniconazole treatment is effective in reducing the leaf growth of Cymbidium. However, as high concentration (5g) of uniconazole reduced the growth of inflorescence causing low quality, 1g was recommended as useful concentration.

• Horticultural Science & Technology
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• v.17 no.3
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• pp.344-345
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• 1999

This experiment was conducted to investigate the effects of a growth retardant uniconazole treatment time on the growth and flowering of Cymbidium Pine Clash 'Moon Venus' and Cym. Green Sour 'A One' in order to develop a substitutional technique on the highland cultivation. Leaf growth of both cultivars was more remarkably reduced by earlier uniconazole treatment time and growth reduction of 'A One' was more remarkable than 'Moon Venus'. Flowering time of 'Moon Venus' treated with uniconazole at May 7 and 27 was accelerated by 5 and 6 days respectively. Moreover, the number of inflorescences and florets showed a tendency to increase. However there was no difference in flowering time of 'A One' among treatments but there was a tendency to decrease in the number of inflorescences and florets by uniconazole treatment. In both cultivars, there was no difference among treatments in the length and width of lower sepal which represent the floret size.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.171-176
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• 2004

The purpose of this study was to examine physical properties of the bread flour added two different commercial sour dough powder. Addition of sour dough powder didn't show different water absorption, but reduce stability and increase breakdown on farinogram. Initial pasting temperatures of bread flour were increased by 0.7-1.3$^{\circ}C$ when sour dough powder was added. Peak viscosity were increased by 3-6 RVA with addition of Phil IM 1, but addition of Phil XN 290 didn't show much difference with unadded bread flour Hardness of bread added Phil XN 290 and Phil IM 1 were lower than control after 2 days of making bread, but after 4 days they showed rapid increment. Sensory test showed that addition of Phil XN 290 2％ and Phil IM 1％ had better general evaluation than the others.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.708-718
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• 2010

The objective of the current study was to determine seasonal changes in glucose, cholesterol, non-esterified fatty acids (NEFA), serum inorganic phosphorous (SIP), calcium, magnesium and iron concentrations in Nguni and crossbred cattle on the sweet and sour rangelands of the Eastern Cape Province of South Africa. Body weights, body condition scores (BCS) and serum concentrations of energy-related metabolites and mineral profiles were determined in late cool-dry, hot-dry, hot-wet, post-rainy and early cool-dry seasons in 100 cattle raised on communal rangelands from August 2007 to May 2008. Nguni cattle had lower (p<0.05) and higher (p<0.05) serum concentrations of glucose in the hot-wet and post-rainy seasons, respectively, compared to crossbreds in the same seasons. Serum cholesterol and NEFA concentrations in Nguni were lower (p<0.05) than in the crossbreds. Nguni and crossbred cattle had higher (p<0.05) serum NEFA concentrations on the sweet rangeland during the late cool-dry season than on sour rangeland. Nguni cattle had higher (p<0.05) SIP concentration in the hot-wet season than the crossbreds. Generally, both breeds had lowest SIP concentration during the hot-wet season on the sour rangeland. The lowest magnesium and highest iron concentrations were observed in the hot-wet and post-rainy seasons, respectively, compared to other seasons. Cattle on the sour rangeland had lower (p<0.05) iron concentrations than those on the sweet rangeland. It was concluded that Nguni cattle had lower cholesterol and NEFA, and higher SIP concentrations in the hot-wet season than crossbreds and energy deficits mostly occurred during the late cool-dry season on the sweet rangeland.

• Applied Chemistry for Engineering
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• v.7 no.6
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• pp.1027-1033
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• 1996

Under the Irradiation of the radiofrequency wave, the dipole materials vibrate as microwavic phase change. This causes friction between adjacent molecules and enables an unique charateristics of interior heating of the materials. When dipole gases are adsorbed inside of a solid radiofrequency wave absorber, the gases can be decomposed easily by the microwave energy. The decomposition of sour gases was successfully tested in this manner to develop a sour gas removal process from the combustion flue gas. The standard gas bearing NO and $SO_2$ was passed through and microwave was applied on the calcined char bed as the wave absorber and the gas adsorbent. It was found that more then 95% of NO and 70 % of $SO_2$ was decomposed to the environmentally clean elements during the passage through the 20 gram char bed under the microwave impingement. The surface area and the porosity of char increased because the oxygen radicals produced from decomposed gas attacked carbon in the char capillaries and formed $CO_2$. For a lower concentration of sour gas, general cases in the commercial combustion processes, almost complete decomposion is believed possible and this method is surely expected to be useful for the prevention of air pollutions.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of Korean Society on Water Environment
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• v.27 no.2
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• pp.188-193
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• 2011

The effects of coagulants on the microorganisms when they are injected directly into the biological treatment facility for T-P removal have been easily observed from the results of past experiments. As such this study is set out to derive the effective plans for the coagulant dosage by analyzing the effects of the injected coagulant on the microbial activity during the chemical treatment for T-P removal. The research methods entailed the assessment of removal efficiency of T-P according to the coagulant dosage while changing the molar ration between Alum and influent phosphorus. At the same time Specific Oxygen Uptake Rate (SOUR) according to the coagulant dosage was measured. SOUR was used as a method for indirect assessment of the microbial activity according to the coagulant dosage. The results from the study showed that with the increase in the alum dosage, the removal efficiency T-P tended to increase. On the other hand, the increase in coagulant dosage resulted in the decrease in SOUR, which indicates the decrease in the microbial activity. Such reduction in the activity could be explained by the increase in the concentration of removal efficiency of $TBOD_5$. Based on experiment results from the study, it is determined that coagulant dosage affects the microbial activity. Moreover, the indirect assessment on the microbial activity using SOUR is considered possible.