• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.191-200
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• 2021

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.

• Journal of KIISE:Computer Systems and Theory
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• v.27 no.7
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• pp.629-638
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• 2000

The main difference between mono-volume rendering and multi-volume rendering is data intermixing. In this paper, we first propose a selective rendering method for fast visualizing specific volume according to the surface level and then present data intermixing method for multiple volumes. The selective rendering method is to generate distance transformed volume using a distance transform to determine the minimum distance to the nearest interesting part and then render it. The data intermixing method for multiple volumes is to combine several volumes using intensity weighted intermixing method, opacity weighted intermixing method, opacity weighted intermixing method with depth information and then render it. We show the results of selective rendering of left ventricle and right ventricle generated from EBCT cardiac images and of data intermixing for combining original volume and left ventricular volume or right ventricular volume. Our method offers a visualization technique of specific volume according to the surface level and an acceleration technique using a distance transformed volume and the effective visual output and relation of multiple images using three different intermixing methods in three-dimensional space.

• Korean Journal of Biological Psychiatry
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• v.25 no.3
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• pp.60-71
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• 2018

Objectives A growing body of evidence has suggested that morphologic changes in cerebellum may be implicated with pathophysiology of major depressive disorder (MDD). The aim of this study is to investigate a difference in the volume and cortical thickness of the specific region of cerebellum between patients with MDD and healthy controls (HC). Methods A total of 127 patients with MDD and 105 HC participated in this study and underwent T1-weighted structural magnetic resonance imaging. We analyzed volume and cortical thickness of each twelve cerebellum regions divided by left and right and the volume and cortical thickness of the whole cerebellum from T1-weigted image of participants. One-way analysis of covariance was used to investigate the volume and cortical thickness difference of total and specific regions between two groups adjusting for age, gender, medication, and total intracranial cavity volume. Results We found that the patients with MDD had significantly greater volume in the left cerebellum lobule III region [false discovery rate (FDR)-corrected p = 0.034] compared to HC. Also, our findings indicate that cortical thickness of left lobule VIIB (FDR-corrected p = 0.032) and lobule VIIIB (FDR-corrected p = 0.032) are significantly thinner in the patients with MDD compared with the HC. No significant volume and cortical thickness differences were observed in other sub-regions of the cerebellum. The volumes and cortical thickness of whole cerebellum between patients with MDD and HC did not differ significantly. Conclusions We observed the region-specific volume and cortical thickness difference in cerebellum between the patients with MDD and HC. The results of our study implicate that the information about structural alterations in cerebellum with further replicative studies might provide a stepping stone toward a specific marker to diagnose MDD.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.31 no.2
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• pp.112-116
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• 2018

Electric double layer capacitors (EDLCs) are promising candidates for energy storage devices in electronic applications. An EDLC yields high power density but has low specific capacitance. Carbon material is used in EDLCs owing to its large specific surface area, large pore volume, and good mechanical stability. Consequently, the use of carbon materials for EDLC electrodes has attracted considerable research interest. In this paper, in order to evaluate the electrochemical performance, graphene is used as an EDLC electrode with flake sizes of 3, 12, and 60 nm. The surface characteristic and electrochemical properties of graphene were investigated using SEM, BET, and cyclic voltammetry. The specific capacitance of the graphene based EDLC was measured in a 1 M $TEABF_4/ACN$ electrolyte at the scan rates of 2, 10, and 50 mV/s. The 3 nm graphene electrode had the highest specific capacitance (68.9 F/g) compared to other samples. This result was attributed to graphene's large surface area and meso-pore volume. Therefore, large surface area and meso-pore volume effectively enhances the specific capacitance of EDLCs.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.890-894
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• 1988

The baking quality of flours produced from Dark Northern Spring(DNS). Hard Red Winter(HRW) and Australian Standard White(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate$(KBrO_3)$ were added. The protein content of HRW was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and $KBrO_3$ 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and $KBrO_3$ but not much in ASW.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.3
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• pp.323-328
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• 2008

During the full-scale water treatment operation at "G" Water Treatment Plant in Seoul, we investigated changes in pore volume distribution and specific surface area of GAC with time. The pore volume of the used GAC decreased to the level below 0.6 cc/g while that of the brand new GAC was ranged 0.7~0.9 cc/g. The specific surface area of GAC pores changed within the range between $1100{\sim}1200m^2/g$ and $700{\sim}800m^2/g$. Bacteria attached to the surface of GAC shows a gradual increase ($0.4{\time}10^6{\sim}8.5{\time}10^6CFU/g$) under scanninig electron microscope (SEM). TOC removal was enhanced due to growth of the attached bacteria on GAC. It was found that TOC removal was closely related with physical parameters (pore volume, specific surface area) linearly under the investigated conditions. The used GAC need to be exchanged into new one or re-generated to remove organic matters (TOC) effectively from the finished drinking water.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.1
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• pp.120-131
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• 1995

Thermodynamic analysis of extraction process from the constant pressure LNG(Liquefied Natural Gas) vessel was performed in this study. LNG was assumed as a binary mixture of 90% methane and 10% ethane by mole fraction. The thermodynamic properties such as temperature, composition, specific volume and the amount of cold energy were predicted during extraction process. Pressure as a parameter ranges from 101.3kPa to 2000kPa. The result shows the peculiar phenomena for the LNG as a mixture. Both vapor and liquid extraction processes were investigated by a computer model. The property changes are negligible in the liquid extraction process. For the vapor extraction process, the temperature in the vessel increases rapidly and the extracted composition of methane decreases rapidly near the end of extracting process. Specific volume of vapor has the maximum and that of liquid has the minimum during the process. When pressure is increased, specific volume of vapor decreases and that of liquid increases. It was found that specific volume of vapor phase had a major effect on the heat absorption at constant pressure during vapor extraction process. If the pressure of the vessel increases, the total cold energy which can be utilized from LNG decreased.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Journal of Preventive Medicine and Public Health
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• v.27 no.4 s.48
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• pp.793-805
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• 1994

Investigating the existence of volume-outcome relationships for specific disease groups relates directly to the policy issue of whether, and how, specific inpatient services should be regionalized. This study examined whether medical costs and lengths of stay as outcomes were affected by changes in volume within hospitals. Based on the claims data obtained from National Federation of Medical Associations, each six disease categories from medical and surgical conditions were selected and 29,720 cases from 1,266 hospitals were analyzed. Main findings of the research can be summarized as follows: 1. Analyzing volume and cost per case relationship, tonsillectomy class 1, hernia procedure class 0, appendectomy and cesarean section class 0,1 in surgical conditions showed negative relationship significantly. In cases of medical conditions, costs per case in respiratory neoplasm class 2, COPD class 1, 2, digestive malignancy were also related to volume negtively. 2. Comparing volume with length of stay per case, lens procedure class 0, hernia procedure class 0, appendectomy class 0,1, cesarean section class 1 in surgical conditions showed negative relationships significantly. In medical conditions, volume of respiratory neoplasm class 2, COPD class 1,2, digestive malignancy class 0 were associated with negatively. 3. Within same disease categories, changes in cost and length of stay per case to volume were more remarkable in severe cases. These results suggested a significant inverse relationship between disease cases and cost, length of stay per case as outcome variables.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.305-311
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• 2010

This study was carried out to investigate the availability of sorbitol and maltitol as alternative sweeteners for replacement of sucrose in sponge cake. Physical characteristics of batter such as specific gravity, pH of cake batter and volume, texture of sponge cake were analyzed lst specific gravities of batters contained 10~40% of sorbitol and maltitol were lower than that of the sucrose. 2nd specific gravity of batters showed the same results as the lst specific gravity. pH of the cake batters contained sorbitol and maltitol revealed high value compared to the control. As the amount of replacement increased, pH value showed higher. In terms of cake volume, as the amounts of sorbitol and maltitol were increased, the volume was larger than that of the control. Up to 20% of replacement, the cake contained sorbitol showed higher volume than that containing maltitol, but the cake contained maltitol showed higher volume in above 30% In terms of texture of sponge cake, the control showed the highest in hardness, as the amounts of sorbitol and maltitol were increased, hardness value has lowered compared to the control on the same storage day. In this study, addition of sorbitol and maltitol to sponge cake showed good results.