• Journal of the Korean Chemical Society
• /
• v.54 no.4
• /
• pp.479-486
• /
• 2010

The purposes of this study are to investigate the description of scientifically debatable carbonic acid in the Korean high school textbooks, characterize the physical properties of 'carbonic acid solutions' by using an MBL set-up and compare the properties with textual ones. Four different aqueous solutions of carbon dioxide have been prepared and analyzed: naturally aerated aqueous solution, dry ice-dissolving solution, $CO_2$-bubbling solution and commercial carbonic acid water. Experimental findings showed that pH and conductivity of these 4 solutions ranged from 3.85 to 5.66 and from 0.21 ${\mu}S$/cm to 272.1 ${\mu}S$/cm, respectively. Out of these solutions, the dissociation constant($K_{a1}$) of the bubbling solution at room temperature could be calculated to $5.7{\times}10^{-7}$ which value is comparable to the textual $4.3{\times}10^{-7}$ within experimental errors, which means that textual compound is not pure carbonic acid but the equilibrated mixture of carbonic acid and the aqueous solution of carbon dioxide. On the other hand, textual analysis showed that most of high school textbooks used carbonic acid as an example of weak acid and buffer solution of the blood but none of them distinguished the carbonic acid from the aqueous solution of carbon dioxide. Only one textbook, however, tiered two species in the chemical equation.

• Korean Journal of Soil Science and Fertilizer
• /
• v.46 no.6
• /
• pp.623-640
• /
• 2013

Soil organic carbon (SOC) of soil series is necessary to calculate soil C sequestration due to IPCC default categorized by climate regions and by soil types. The 3,400 thousand data were downloaded from agricultural soil information system and analyzed to get averages of soil order, soil series, and textual family for the three different soil management practices in Korea. The SOC content was $13.3{\pm}5.38g\;kg^{-1}$ in paddy field, $13.7{\pm}7.19g\;kg^{-1}$ in upland field, and $15.2{\pm}8.22g\;kg^{-1}$ in orchard soil, respectively. As SOC in orchard was 10% greater than that in upland, orchard must be managed with applying compost. The SOCs of inceptisols, which was largely distributed in Korea, were $13.6{\pm}5.48g\;kg^{-1}$ in paddy field, $14.1{\pm}7.38g\;kg^{-1}$ in upland field, and $15.3{\pm}8.20g\;kg^{-1}$ in orchard soil, respectively. The SOCs of alfisols were $13.6{\pm}4.96g\;kg^{-1}$ in paddy field, $13.7{\pm}6.99g\;kg^{-1}$ in upland field, and $15.6{\pm}8.59g\;kg^{-1}$ in orchard soil, respectively. The SOCs of entisols were $11.7{\pm}5.16g\;kg^{-1}$ in paddy field, $12.8{\pm}7.05g\;kg^{-1}$ in upland field, and $13.7{\pm}7.81g\;kg^{-1}$ in orchard soil, respectively. The SOCs of ultisols were $12.7{\pm}4.79g\;kg^{-1}$ in paddy field, $12.7{\pm}6.22g\;kg^{-1}$ in upland field, and $16.3{\pm}8.49g\;kg^{-1}$ in orchard soil, respectively. The fact that soils containing greater clay content in textual family had also more SOC content revealed that SOC could be also dependent on some soil properties as well as soil order. Because SOC differences among soil series representing same textual family were greater than those among textual family, SOC differences should be mainly affected by management practices such as compost application.

• Journal of the Korean Society of Food Culture
• /
• v.8 no.3
• /
• pp.289-293
• /
• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.4
• /
• pp.594-600
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• Journal of Korean Library and Information Science Society
• /
• v.37 no.1
• /
• pp.131-150
• /
• 2006

The purpose of this study is to analyze physical and textual characteristics of five woodblocks designated as the Chungbuk Cultural Properties. Those woodblocks include Gwangguk-jigyeongrok, Songwonhwadongsa-happyeongangmok, Namchungjanggong-sigo, Nuljaegangsu-yugo, and Hwaljaeseonsaeng-munjip. In this study, discussed are the current physical conditions and the state of preservation of those woodblocks since they were designated as the Chungbuk Cultural Properties.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.3
• /
• pp.482-487
• /
• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• Korean Journal of Remote Sensing
• /
• v.33 no.4
• /
• pp.359-375
• /
• 2017

We developed fog detection algorithm (KNU_FDA) based on the optical and textural properties of fog using satellite (COMS) and ground observation data. The optical properties are dual channel difference (DCD: BT3.7 - BT11) and albedo, and the textural properties are normalized local standard deviation of IR1 and visible channels. Temperature difference between air temperature and BT11 is applied to discriminate the fog from other clouds. Fog detection is performed according to the solar zenith angle of pixel because of the different availability of satellite data: day, night and dawn/dusk. Post-processing is also performed to increase the probability of detection (POD), in particular, at the edge of main fog area. The fog probability is calculated by the weighted sum of threshold tests. The initial threshold and weighting values are optimized using sensitivity tests for the varying threshold values using receiver operating characteristic analysis. The validation results with ground visibility data for the validation cases showed that the performance of KNU_FDA show relatively consistent detection skills but it clearly depends on the fog types and time of day. The average POD and FAR (False Alarm Ratio) for the training and validation cases are ranged from 0.76 to 0.90 and from 0.41 to 0.63, respectively. In general, the performance is relatively good for the fog without high cloud and strong fog but that is significantly decreased for the weak fog. In order to improve the detection skills and stability, optimization of threshold and weighting values are needed through the various training cases.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.1
• /
• pp.89-95
• /
• 2009

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

• Korean Journal of Acupuncture
• /
• v.38 no.4
• /
• pp.290-307
• /
• 2021

Objectives : Perceptual experiences have a causal relationship with reality. If there exists something corresponding to acupoints, there should be perceptual experiences for that something. The purpose of this study is to identify and to analyze the perceptual experiences for acupoints within 『LingShu·BenShu』. Methods : First, we briefly propose a perceptual anatomy in order to describe the perceived human body parts, and their perceived directions and places. Second, we analyze the ways of identifying acupoints in the original text of 『LingShu·BenShu』. Results : From 『LingShu·BenShu』, the procedures of identifying total 64 acupoints were recognized. It was clarified that they are by way of visual and haptic explorations in body regions and partial regions. Conclusions : Perceptual explorations for acupoints follow three major principles: of gradual narrowing down, of determination of direction or place, of relative distance. At the final stages, categories of form and location are encountered by observers. The forms have either concavities or convexities. They are determinate indicators of where acupoints are, while the locations are indetermanate. Haptic forms of acupoints are newly discovered from textual analysis with perceptual anatomy. These properties will shed new light both on study of acupoints and on study of meridians.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.530-536
• /
• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.