• 한국초전도학회:학술대회논문집
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• v.14
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• pp.94-94
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• 2004

• Food Science of Animal Resources
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• v.34 no.5
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• pp.561-569
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• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.97-101
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• 2017

X-ray diffractometers are used to characterize material properties, such as the phase, texture, lattice constant and residual stress, based on the diffracted beams obtained from specimens. Quantitative analyses using X-rays are typically conducted by measuring the peak positions of the diffracted beams. However, the long-term use of the diffractomer, like any other machine, results in errors associated with the mechanical parts, which can deteriorate the accuracy of the quantitative analyses. In this study, the process of correcting systematic errors in the $2{\theta}$ range of $30{\sim}90^{\circ}$ is discussed, for which strain-free Si powders from NIST were used as the standard specimens. For the evaluation of the impact of such error correction, we conducted a quantitative analysis of the true lattice constant for tungsten thin films.

• Economic and Environmental Geology
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• v.15 no.4
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• pp.189-204
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• 1982

The Geodo mine is located in the southern limb of the Hambaeg syncline. Geology of the area consists of Paleozoic-Mesozoic sedimentary Rocks and Cretaceous igneous rocks. The important igneous rocks presumably related to skarnization and ore mineralization in the area, are the early granodiorite and the late porphyritic granodiorite. Two mineralogical types of ore deposits are recognized in the area. They are the Fe-Cu deposits in the Myobong formation and the Au-Bi-Cu deposits in the Hwajeol formation. Contact metamorphism due to granodiorite intrusion includes hornfelsization, exoskarnization and endoskarnization. Wall-rock alterations related to the Fe mineralization are grouped into the hydrothermal replacement skarnization and the hydrothermal filling skarnization. Another hydrothermal alteration is associated with the Cu mineralization. Various mineralogical analyses have been applied for the identification of minerals. They include optical microscopy, chemical analysis, etching test, X-ray diffraction, and infrared absorption spectroscopic analyses. The ore minerals in these ore deposits are classified into two groups;hypogene and supergene minerals. Hypogene minerals consist of magnetite, pyrite, chalcopyrite, and chalcocite. Supergene minerals consist of chalcocite, bornite, and geothite. Ore minerals show various kinds of ore texture: open-space filling, exsolution, replacement, and cementation texture. The gangue minerals consist of quartz, diopside, epidote, garnet and plagioclase in the hornfelsic zone, garnet, diopside, scapolite, actinolite, sericite, chlorite, quartz, and calcite in the skarn zone, and, epidote, chlorite, sericite, quartz, and calcite in the late hydrothermal alteration zone. This study shows that the Fe-Cu deposits are of metasomatic pipe type with the later hydrothermal fillings, and the Au-Bi-Cu deposits are of hydrothermal fissure-filling type. The mineralization is probably related to the intrusion of porphyritic granite.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.459-467
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• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.3
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• pp.194-204
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• 2015

Six study sites in Gumi, Goryeong in Gyeongbuk province and Naju in Jeonnam province were selected to investigate soil properties of poorly drained horizons in paddy soils. The horizons were re-established layers which were parent material layers originated from fluvial deposits. Topsoil layers were differentiated from piled parent materials while soil structure of the topsoil layer was massive with striated microstructure. Compaction at soil re-establishment and a lack of structure and aggregate development in these soils may cause the limitation of vertical water movement and result in poorly drained horizons. Soil samples were taken from paddy fields with top soils of sandy loam, silt loam and silty clay loam and re-established soils of coarse and fine texture. The samples were taken from each horizon for the analyses of soil chemical and mineral properties. Soils with re-established soils of coarse texture had greater amounts of sands from top soil texture distributions, while soils with fine texture had greater amounts of silts. Chemical properties of top soils were analyzed from rice cultivated soils at the time of re-establishments and one year after the re-establishments. The coarse texture of the re-established horizons decreased in EC values from 0.23 to $0.11(dS\;m^{-1})$, available phosphate values from 112 to $54(mg\;kg^{-1})$, and exchangeable Ca values from 6.6 to $4.9(cmol_c\;kg^{-1})$. On the other hand, soils with fine texture showed decrease only in pH and exchangeable Ca values. Especially, organic matter and available phosphate contents showed heterogeneous distributions from each horizon. This result may be caused by mixture of plough layer and subsurface layer during and consolidation. Hydraulic conductivity values were low at the boundaries of top soil and parent material layers except SL/coarse soil. Soil microstructure was massive structure without soil clods or pores and showed striated structure. Therefore, re-established paddy fields with fluvial deposits as parent material layers showed limited vertical movements of soil water because of occurrence of compacted layers and less-development of soil clods and aggregates.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.302-309
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• 2014

In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.637-647
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• 2014

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).