• 한국식품영양학회지
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• 제2권1호
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• pp.18-26
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• 1989

The objective of this study was to improved the limited functional characteristics of mungbean whole globulin. The mungbean whole globulin was acylated with succinic and acetic anhydride, and the functional properties of acylated protein were investigated, The results obtained ware as follows. 1. The UV-absorption spectra of acylated whole globulins with that of the succinylated 74% whole globulin as large blue shift of the absorption maximum and minimum wavelength from 275 nm to 269 nm, respectively. 2. The mobility of acylated whole globulin were increased on PAGE pattern, and degree of mobility was particularly remarkable in case of succinylation, 3. The water absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 174,02% from succinylated 74%. The oil absorption capacity of whole globulin was increased by acylation The most increased rate of whole globulin was 165.41% from acetylated 81.77%. 4. The bulk density of whole globulin was decreased by acylation. and the greater the extent of acylation, the smaller the bulk density. 5. The foaming capacity and stability of whole globulin was increased by acylation, and remarkably high in 74% succinylated whole globulin. In contrast, however, the foaming capacity and stability of native and acylated whole globulin were decreased by heat treatment.

• 한국식품영양과학회지
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• 제25권5호
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• pp.817-823
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• 1996

전립분의 입도를 달리하여 거친전립분, 고운전립분을 각각 첨가했을 경우 첨가량에 따른 반죽의 물리적 성질을 조사하였다. Farinograph는 전립분 첨가량이 증가함에 따라 흡수량은 거친전립분에서 감소하는 반면 고운전립분은 증가하였다. 반죽도달시간 및 반죽형성시간은 거친전립분의 경우 고운전립분 보다 길어졌다. 약화도는 전립분 첨가량이 증가할수록 약화도가 커졌다. Extensograph는 전립분 첨가량이 증가할수록 신장도 및 신장저 항도가 감소하였으며, 거친전립분에서 신장저항도가 고운전립분 보다 전반적으로 높은 수치를 보였다. Amylograph는 전립 분 첨가량이 증가할수록 최고 점도가 감소하였다. 백도는 전립분 침가량의 증가에 따라 낮았으며, 동일량의 첨가구에서는 거친전림분이 고운전립분 보다 백도값이 다소 높아 약간 밝은 색을 띠었다.

• 패션비즈니스
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• 제19권5호
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• pp.199-212
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• 2015

Environmentally-friendly whole-cut designs can minimize carbon dioxide emissions which are harmful to the earth, and reduce energy, labor force and time in cutting or sewing clothes. The design and way of wearing clothing will be investigated by classifying whole-cut clothing appearing in the history of costume and past traditional outfits such as Drapery, a Pancho, Tunic, or Loincloth. According to the results from the analysis of whole-cut methods applied in design, they were classified as follows: whole-cut, utilizing square-panels as is, pleats, smoking, lip band, origami, cutting way, and subtraction-cutting whole-cut design. The whole-cut design utilizing square panel as it is can minimize the waste of energy and material but can also maximize the possibility of circulation by recycling. In utilizing an all square panel, it broke away from the existing whole-cut in the western pattern, namely, the pattern of clothes clinging to the body, and was found to have new aesthetic value with a new approach. Due to the whole-cut method having a restriction in the use of dart and line cutting in its designing process, there were only designs that did not show the body line, such as designs clinging to the body. Therefore we developed a design similar to those that cling to the body by whole-cut, In addition, the work produced was with high efficiency and variability, which produces simple designs but can be worn in a variety of ways.

• 한국언어정보학회지:언어와정보
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• 제12권1호
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• pp.67-83
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• 2008

The semantics of whole involves distributivity, which may not be accounted for by the distributive operator for plurals or quantifiers. I review the pragmatic approach to whole by Moltmann (2005) and propose that the semantics of whole can be explained by the member specification function, which maps a group to its members. Although NPs with whole are morphologically singular, they become semantically plural with the application of the function. The distributive operator for plurals is introduced on a sentence with whole, which explains the distributivity of whole.

• 순환기질환의공학회:학술대회논문집
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• 순환기질환의공학회 2002년도 제2회 학술대회 초록집
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• pp.3-18
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• 2002

Hemorheology plays an important role in atherosclerosis. Hemorheologic properties of blood include whole blood viscosity, plasma viscosity, hemaocrit, RBC deformability and aggregation, and fibrinogen concentration in plasma. Blood flow is determine by three parameters (pressure, lumen diameter, and whole blood viscosity), whole blood viscosity is one of the key physiological variables. However, the significance of whole blood viscosity has not yet not been fully appreciated. Whole blood viscosity has a unique property, non-Newtonian shear-thinning characteristics, which is primarily due to the presence of RBCs. Hence, RBC deformability and aggregation directly affect the magnitude of blood viscosity, and any factors or diseases affecting RBC characteristics influence blood viscosity. Therefore, on can see that whole blood viscosity is the causal mechanism by which traditional risk factors such as hypertension, hyperlipidemia, smoking, exercise, obesity, age, and gender are related to atherogenesis. In this regard, we included whole blood viscosity in the three key determinants of injurious pulsatile flow that results in mechanical injury and protective adaptation in the arterial system. Because whole blood viscosity is a potential predictor of cardiovascular diseases, it should be measured in routine cardiovascular profiles. Incorporating whole blood viscosity measurements into a standard clinical protocol could improve our ability to identify patients at risk for cardiovascular disease and its complications.

• 한국수학교육학회지시리즈A:수학교육
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• 제51권1호
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• pp.21-45
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• 2012

The purpose of the study was to investigate how students understand each operations with whole numbers and fractions, and the relationship between their knowledge of operations with whole numbers and conceptual understanding of operations on fractions. Researchers categorized students' understanding of operations with whole numbers and fractions based on their semantic structure of these operations, and analyzed the relationship between students' understanding of operations with whole numbers and fractions. As the results, some students who understood multiplications with whole numbers as only situations of "equal groups" did not properly conceptualize multiplications of fractions as they interpreted wrongly multiplying two fractions as adding two fractions. On the other hand, some students who understood multiplications with whole numbers as situations of "multiplicative comparison" appropriately conceptualize multiplications of fractions. They naturally constructed knowledge of fractions as they build on their prior knowledge of whole numbers compared to other students. In the case of division, we found that some students who understood divisions with whole numbers as only situations of "sharing" had difficulty in constructing division knowledge of fractions from previous division knowledge of whole numbers.

• 대한지역사회영양학회지
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• 제19권2호
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• pp.176-186
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• 2014

Objectives: Epidemiological studies have suggested that a higher consumption of whole grain foods can significantly reduce the risk of chronic diseases including cardiovascular diseases, type 2 diabetes and obesity. The objective of the current study was to examine associations among the consumption of whole grains and nutrient intakes and biochemical indicators associated with chronic diseases among generally healthy middle-aged Korean women. Methods: Using 24-hour recall data from the 2008-2009 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of generally healthy 1,953 subjects. The subjects were divided into three groups by the level of whole grain consumption (0 g/day, > 0 and < 20 g/day or ${\geq}20g/day$). Mean values or proportions of various nutrient intakes and metabolic risk factors were compared according to the level of whole grain consumption. All statistical analysis was conducted using SAS software version 9.2. Results: We observed that the overall consumption of whole grains was quite low. Specifically, 58.2% of subjects reported no whole grain consumption on the day of the survey, and the mean whole grain intake was only 15.3 g/day. The whole grain consumption was positively associated with intakes of various macro and micronutrients, namely, plant proteins and fats, dietary fiber, calcium, plant iron, potassium, zinc, vitamin A, ${\beta}$-carotene, thiamin, riboflavin, niacin, vitamin $B_6$ and folic acid. In addition, we found significantly decreasing trends in abdominal obesity and hypertriglyceridemia as whole grain intake levels increase. Conclusions: The study findings suggested the importance of promoting whole grain consumption as an efficient tool for improving various dietary aspects and preventing chronic diseases.

• 동의생리병리학회지
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• 제19권5호
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• pp.1162-1168
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• 2005

For raising to the significance of whole Dody form diagnosis, I studied comparatively oriental medicine's whole body form diagnosis, biological evolution and physiognomy. In the oriental medicine, the whole body form diagnosis was recognized a means to deal with 'an individual physiology-pathology' and applied practically 'the typing of whole body form'. The physiognomy was applied to whole body form for the conversion of conception in social science and attached great importance to 'the face of human'. The biological evolution was applied to whole body form for the means by grasping the human individual characteristic, so much as magnified to the size of unconscious body-language(Synergologie, Tells exe.).

• 복식문화연구
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• 제13권2호
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• pp.189-199
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• 2005

The purposes of this study are to see a manufacturing process on knit by comparison, and to present whole garment knitting machine different from the traditional method of the production by using the whole garment system. The characteristics of each stage were examined through SDS-one, Shimaseiki Design CAD System and the whole garment knitting machine. The whole garment knitting machine as a method of composing a suit of knitting product is a way of making creative knitting fashion, which also can be used as a basic material for the further study on the whole garment knitting machine. Eventually, it is expected that this machine can satisfy the knit wearers' various needs by showing more useful method to knit designers.

• 한국조리학회지
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• 제23권4호
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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.