• 대한화학회지
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• 제54권4호
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• pp.479-486
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• 2010

본 연구의 목적은 과학적으로 논의가 되고 있는 탄산에 대한 고등학교 과학 교과서의 기술을 살펴보고 '탄산 용액'의 물리적인 특성을 MBL 기구를 이용하여 측정하고 교과서 자료와 비교하는 것이다. 네 가지 서로 다른 이산화탄소 수용액을 준비하여 분석하였다: 공기 중에 자연스럽게 노출된 수용액, 드라이아이스를 녹인 용액, $CO_2$ 버블링 용액 및 상업용 탄산수. 실험결과 이들 4가지 용액의 pH와 전기전도도는 각각 3.85 ~ 5.66 및 0.21 ~ 272.1 ${\mu}S$/cm의 범주에 있다는 것을 밝혔다. 이중에서 $CO_2$ 버블링 용액의 평형상수($K_{a1}$)를 $5.7{\times}10^{-7}$으로 추산할 수 있는데 이것은 교과서에 기재되어 있는 탄산의 $4.3{\times}10^{-7}$과 실험오차 범위 안에서 비교할 수 있는 수치이므로 교과서 화합물이 순수 탄산이 아니라 수화된 이산화탄소와 탄산의 평형 혼합물을 의미한다. 한편 교과서 분석에 의하면 대부분의 고등학교 교과서가 탄산을 약산과 혈액의 완충용액의 예로 많이 들고 있지만 탄산과 이산화탄소 수용액을 구별한 고등학교 교과서는 없었다. 하지만 단 한 교과서에서 두 화학종을 화학식에 병기하였다.

• 한국토양비료학회지
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• 제46권6호
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• pp.623-640
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• 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.

• 한국식생활문화학회지
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• 제8권3호
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• pp.289-293
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• 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.

• 한국식품영양과학회지
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• 제24권4호
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• pp.594-600
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• 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.

• 한국도서관정보학회지
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• 제37권1호
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• pp.131-150
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• 2006

본고는 충북유형문화재로 지정되어 있는 $\lceil$광국지경록$\rfloor$, $\lceil$남충장공시고$\rfloor$, $\lceil$눌재강수유고$\rfloor$, $\lceil$송원화동사합편강목$\rfloor$, $\lceil$활재선생문집$\rfloor$등 5종의 책판에 관하여 고구한 것으로, 주로 충북유형문화재로 지정된 이후의 유지 관리의 상황과 책판의 상태 등에 관하여 논급하였다.

• 한국식품영양과학회지
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• 제30권3호
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• pp.482-487
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• 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.

• 대한원격탐사학회지
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• 제33권4호
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• pp.359-375
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• 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.

• 동아시아식생활학회지
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• 제19권1호
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• pp.89-95
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• 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
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• 제38권4호
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• pp.290-307
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• 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.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.530-536
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• 2007

설탕의 50%를 이소말토올리고당 또는 프락토올리고당으로 대체한 쌀스폰지케이크의 품질 특성을 검토하였다. 올리고당을 사용한 스폰지케이크는 설탕만 사용한 대조군 스폰지케이크에 비해 반죽의 점도는 높고 비중은 낮았다. 올리고당 사용시 스폰지케이크의 굽기 손실은 감소하고 수분함량, 비체적, 부피 지수는 증가하였다. 스폰지케이크 표면 및 내부의 L값은 올리고당을 사용한 스폰지케이크가 대조군에 비해 낮아 더 어두운 스폰지케이크가 만들어진 것을 알 수 있었다. 올리고당을 사용한 스폰지케이크는 대조군에 비해 견고성, 씹힘성, 부서짐성이 낮아졌다. 관능검사에 의하면 올리고당을 사용한 스폰지케이크는 대조군에 비해 표면의 색이 진하고 단맛이 약하며 더 부드럽고 더 촉촉한 것으로 평가되었다. 선호도는 올리고당을 사용한 스폰지케이크가 대조군에 비해 높았으며 이소말토올리고당을 사용한 스폰지케이크가 가장 높은 선호도를 나타내었다.