• Food Science and Biotechnology
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• v.17 no.5
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• Proceedings of the Korea Water Resources Association Conference
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• 2006.05a
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• pp.546-551
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• 2006

It considered the population decrease and becoming older in age of the Rural area and operates by unmaned-non power which self-controlled gate developed. The operational principal used a buoyancy and when water level in the canal arrived to the set water level, in order for gate to be opened. The plate in order to fix to the shape in the canal which begs, it did in the quadrilateral and the rainfall it is sour intensively, canal bank comfort plate in order to ascend completely, it designed. The result which establishes Self-controlled gate, the gate upstream 1km until degree there was water level synergistic effect. It developed 4 as the research project and it established in Ah San city, and it establishes the Self-controlled gate of $B3.2m{\times}H2.4m$ size in Damyang and 100ha it does water supply in the rice field.

• Journal of the Korean Professional Engineers Association
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• v.15 no.1
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• pp.14-23
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• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.

• Journal of Ocean Engineering and Technology
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• v.6 no.2
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• pp.10-20
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• 1992

강조류하의 인공 구조물 주변 해저 침식 및 재퇴적 현상을 연구하기 위하여 1987년 8월 24일 부터 9월 26일 까지 경기만에 발달한 조류성 사퇴위에서 현장 실험을 실시하였다. 인공구조물(원통 물체) 주변에 발달한 침식 구조는 전체적으로는 타원형으로 접시모양을 하고 있으며, 후류 및 이차류에 의한 복합 침식작용에 의한 것으로 분석되었다. 아울러 연속적인 침식구조 크기 측정자료를 이용 산술적으로 침식율$(1.5-20m_3/day)$및 재퇴적율(0.13-0.18gr/cm/sec)를 추정하였다.

• Food Science and Preservation
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• v.5 no.1
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• pp.73-80
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• 1998

Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.

• Corrosion Science and Technology
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• v.6 no.3
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• pp.96-102
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• 2007

The resistance of the linepipe steel to hydrogen-induced cracking (HIC) and sulfide stress cracking (SSC) is very important for steel to be used in sour oil/gas environments. Welding of steels is necessary to the construction of pipe-line transporting oil/gas. In this study, HIC and SSC resistance of an electric resistance welded (ERW) steel plate which belongs to API X70 grade was evaluated by using NACE TM0284-96A and NACE TM0177-96A methods. HIC and SSC fracturing behavior was investigated by observing fractured surfaces using optical microscopy (OM) and scanning electron microscopy (SEM). It was discussed in terms of metallurgical parameters such as the distribution of primary microstructure, second phases and inclusions. Results showed that the weld joint of ERW steel is more sensitive than base metal to HIC and SSC. This is due to difference in the contribution of metallurgical parameters to HIC and SSC nucleation and propagation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.20-24
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• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.443-448
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• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• Journal of Welding and Joining
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• v.23 no.3
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• pp.34-39
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• 2005

It is required for the steel materials used in the sour environment to have sufficient resistance to hydrogen induced cracking(HIC). For line pipe steels, HIC resistance could be varied during pipe making process due to the large plastic deformation applied in the thick-wall pipe. In order to figure out such effect, HIC tests were performed not only in the plate condition but in the pipe condition and their results were compared in terms of cracking ratio. Test results demonstrated a detrimental effect of plastic deformation to HIC resulting in a substantial increase in the cracking ratio after pipe forming process. All of the cracks found in the pipe material were located in the outer layer of pipe where the tensile strain was resulted during pipe forming stage. In order to understand the HIC resistance of the pipe but in the plate condition, it was suggested to pre-strain the plate to some extent before the HIC test.