• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.341-348
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• 2013

The Rubus coreanus Miquel concentrate was added in 0 (control), 10, 20, 30, and 40% substitution ratios by weight per sugar. The specific gravity and water content in pound cake batter tended to increase specific gravity according to the added Rubus coreanus Miquel concentrate. The volume, weight, and specific loaf volume in pound cake tended to decrease by according to the addition Rubus coreanus Miquel concentrate. Moisture contents in pound cake tended to increase long the addition Rubus coreanus Miquel concentrate. Brix and pH also decreased. 'L' and 'b' along with the increase in 'a' values were followed in proportion to the substitution ratio. Typical textural parameters like hardness, gumminess, and chewiness were increased in proportion to the substitution ratios, but springiness decreased. Adhesiveness and cohesiveness did not show any considerable differences between the pound cakes. The sensory evaluation showed a high preference for pound cake made with 30% Rubus coreanus Miquel concentrate.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.621-630
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• 2014

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

• Journal of the Korean Society of Radiology
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• v.11 no.5
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• pp.407-412
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• 2017

This study investigates the correlations between the total prostate volume (TPV), using the prostate specific antigen (PSA) and prostate specific antigen density (PSAD) as the blood test results and transrectal ultrasound (TRUS), and the prostate transition zone volume (PTZV), as well as variables such as age; the findings can be used as clinical indicators. A retrospective analysis was conducted on 68 healthy men in their 30s who underwent TRUS and PSA and PSAD blood tests from June 2007 to April 2016, with no history of treatment in their prostate. Siemens Acuson sequoia 512 and the probe Siemens EC-10C5 Endocavitary were used as the ultrasound equipment. For statistical analysis, SPSS 18.0 was used to calculate the standard deviation and mean of each variable; Pearson's correlation analysis was also performed. The descriptive statistics of the variables were $24.27{\pm}6.60$ for TPV, $6.99{\pm}6.60$ for PTZV, $2.12{\pm}2.76$ for PSA, and $0.281{\pm}0.1$ for PSAD. The coefficients of correlations between PTZV and variables were 0.831 for PSAD, 0.707 for TPV, 0.398 for age, and 0.118 for PSA. While PSA and age were positively correlated, PSAD and TPV were highly correlated. Therefore, PTZV of men in their 30s without underlying diseases can be predicted using PSAD and TPV.

• Journal of Korean Elementary Science Education
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• v.20 no.1
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• pp.139-147
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• 2001

This paper is to study on the change of volume and temperature of the solution which mixed water with ethanol. And its main purpose is to examine closely how the volume changes, and to find the method to maximize the change of the volume. The summaries for results of the study are; First, we were known that water and ethanol are homogeneously mixed. But two solvents does not mix homogeneously by different specific gravity at early stages. Second, we could see that the volume changed large at homogeneous mixed water with ethanol by stirrer, the change of volume is the largest value when water mixed with ethanol in the ratio of one to one. Third, when water mixed with ethanol in the ratio of one to one, the change of temperature is very large by activated hydrogen bond. We conclude that it is the best result when ratio of water and ethanol is one to one and the solution is well mixed.

• Proceedings of the Korean Geotechical Society Conference
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• 2010.03a
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• pp.717-721
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• 2010

Soil volume conversion factors are used for estimation of an excavated the soil volume which will be removed or added in levelling the ground surface of a construction site. An accurate evaluation method will help us reduce a construction cost and time consuming. In this study, we performed the laboratory tests, including grain size measurement, water content, specific gravity, porosity, density and XRD tests, to suggest reliable soil volume conversion factors and weathering indices in field using nondestructive methods. The weathering index and soil volume conversion factor L are obtained for different types of soils. At results, the CIW index is the best method measuring the weathering index and the factor L is relative to natural porosity, void ratio, density and dry density.

• Journal of the Korea institute for structural maintenance and inspection
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• v.25 no.5
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• pp.157-164
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• 2021

Recently, a number of studies have been conducted on photocatalysts and adsorbents that can remove harmful substances to improve environmental problems related to fine particles. In this study, a porous foam composites were fabricated using palm-based activated carbon having a large amount of micro-pores and foam concrete with a significantly larger total pore volume compared to general construction materials. To evaluate the adsorption potential of fine particles, the pore structure of the foam composites were analyzed. For the analysis of the pore structure of the foam composite, BET and Harkins-jura theory were applied from the measured nitrogen adsorption isotherm. From the results of the analysis, the specific surface area and micro-pore volume of the foam composite containing activated carbon increased significantly compared to Plain. As thereplacement of activated carbon increased, the specific surface area and micro-pore volume of the foam composite tended to increase. It seems that the foam composite has high adsorption performance for gaseous fine particle precursor such as nitrogen oxides.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.586-593
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• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.