• 한국식품과학회지
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• 제36권5호
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• pp.784-789
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• 2004

본 연구의 목적은 배추를 중륵, 잎, 전체와 같이 부위별로 나누어 각각 다른 김치를 제조하여 김치의 품질특성 즉, 젖산균의 생육과 산생성, 관능성 및 휘발성냄새성분을 조사하고, 아 울러 동결건조가 부위별로 나누어 제조된 김치의 품질에 미치는 영향을 조사하는 것이다. 먼저 염도를 보면 whole(전체)은 2.31%인데 비하여 중륵부위는 2.03%로 낮았고, 잎부위는 2.68%로 높았으며 배추의 부위사이에 유의적인 차이가 있었다(p<0.05). $20^{\circ}C$, 3일 숙성된 시료의 pH를 보면 중륵시료가 4.00으로 가장 낮았고, 잎시료가 4.62로 가장 높았다. 산도는 whole시료 0.652%, 중륵시료 0.667%에 비하여 잎시료는 0.422%로 낮았으며 잎시료의 산도 수치는 다른 두 시료와 유의적인 차이를 보였다(p<0.05). 젖산 균수는 whole시료 $1.7{\times}10^9$, 중륵시료 $1.8{\times}10^9$, 잎시료 $1.0{\times}10^9$으로 whole시료와 중륵시료가 잎시료보다 다소 높았다. 관능적특성을 보면 동결건조여부에 관계없이 표준시료(전체)와 중륵시료의 전반적인 기호도, 맛 및 냄새가 잎시료보다 우수하였다. 숙성시료 또는 동결건조/복원시료의 경우에는 whole시료와 중륵시료에서 ethanol과 함유황화합물과 같은 휘발성냄새성분 함량이 잎시료보다 대체적으로 높았다.

• 말소리와 음성과학
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• 제2권4호
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• pp.173-184
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• 2010

The purpose of this study is to investigate the speech rate characteristics (whole speech rate, articulation speech rate, and articulation percentage) and the pause characteristics (pause duration, pause frequency, and pause percentage) of Korean-speaking patients with idiopathic Parkinson's disease (referred to as IPD hereafter). The study aims first to examine the differences between the patient group with IPD and the other group without IPD concerning those measurements, and secondly to investigate the relevant measurements of the two groups following the sentence length changes. There were two groups of subjects in this study. The first group consisted of 7 subjects between the ages of 50 and 60 who were diagnosed as IPD with mild severity, and the second group consisted of 13 subjects without IPD who matched the age and gender of those in the first group. Those two groups were asked to read 8 different sentences in length at habitual speed. Speech rate and pause characteristics of the two groups were measured and compared each other. The followings results were observed. First, in a study of speech rate characteristics, the whole speech rate and the articulation speech rate of the patient group scored within the normal range, which is same as the group without IPD. On the other hand, with regard to the pause characteristics, differences between two groups were shown; the patient group had shorter pause duration, lower pause frequency, lower pause percentage, and higher articulation percentage. Secondly, in a study of relevant measurements following the sentence length, both groups showed a tendency for whole speech rate and articulation rate to increase as the length of the sentence increased, but the result of pause characteristics showed a difference between two groups. While the group without IPD showed a longer pause duration, higher pause frequency, and higher pause percentage as the length of sentences increases, no differences were shown among the patient group concerning the length of sentences. This study suggests a result that the patients with IPD of mild severity retained a normal speech rate and examined pause characteristics of the patient group which showed a different result from the group without IPD in terms of quality. Future studies on the speech rate and pause characteristics of Korean-speaking patients with IPD in various severities.

• 한국원자력학회:학술대회논문집
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• 한국원자력학회 2003년도 춘계학술발표대회 요약집
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• pp.54.1-54.1
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• 2003

• 한국생활과학회지
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• 제14권3호
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• pp.401-409
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• 2005

The purpose of this study is to investigate mothers' beliefs regarding children's literacy development and self-reported home literacy practices with their children. The instrument used for this study measured mothers' beliefs toward the whole language approach against the traditional approaches in children's literacy development. The total number of 340 mothers participated in this study who are sending their children to daycare centers of kindergartens in Seoul and its suburban area. Mean, Standard Deviation, frequency, Spearman's rho, and Kendall's tau were employed to analyze the data. The results showed that mothers' beliefs on the whole language approach have relationships with their home literacy practices, and their demographic characteristics - such as mothers' education, their spouses' education, and income - were also related with mothers' beliefs. The results of this study explore the inter-relationship of mothers' beliefs with home literacy practices, and also the importance of mothers' belief system on children's literacy learning at home.

• 한국식품조리과학회지
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• 제23권6호
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• pp.810-817
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• 2007

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.

• 한국식품조리과학회지
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• 제23권6호
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• pp.940-946
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• 2007

In this study, raw whole garlic and peeled garlic were pickled in brine, to test for changes in flavor compounds by aging period. Changes in pH, acidity and hardness were measured, and a sensory evaluation performed. The pH of the peeled garlic Jangachi in brine decreased as the aging period increased. The acidity increased as pH decreased, and the hardness tended to decrease as the aging time increased. For the peeled garlic Jangachi in brine, 3,3-thiobis-l-propene, allyl methyl trisulfide, diallyl trisulfide, and dimethyl trisulfide increased as aging proceeded, but allyl methyl disulfide and diallyl disulfide tended to decrease. In the sensory evaluation, hardness decreased as the aging time increased. Therefore, the above flavor compounds are considered to be major components of the characterized flavor of pickled garlic. When the overall quality was compared between the whole garlic Jangachi and peeled garlic Jangachi in brine after 60 days, the peeled garlic Jangachi was deemed superior.

• 대한인간공학회지
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• 제22권1호
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• pp.1-15
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• 2003

The resonance behaviour needs be understood to identify the mechanisms responsible for the dynamic characteristics of human body, to allow for the non-linearity when predicting the influence of seating dynamics, and to predict the adverse effects caused by various magnitudes of vibration. However, there are currently no known studies on the effect of vibration magnitude on the transmissibility to thoracic or lumbar spine of the seated person, despite low back pain(LBP) being the most common ailment associated with whole-body vibration. The objective of this paper is to develop a proper mathematical human model for LBP and musculoskeletal injury of the crew in a maritime vehicle. In this study, 7 degree-of-freedom including 2 non-rigid mass representing wobbling visceral and intestine mass, is proposed. Also, when compared with previously published experimental results, the model response was found to be well-matching. When exposed to various of vertical vibration, the human model shows appreciable non-linearity in its biodynamic responses. The relationships of resonance for LBP and musculoskeletal injury during whole-body vibration are also explained.

• 한국측량학회지
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• 제8권1호
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• pp.15-22
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• 1990

본 연구에서는 근접사진측량에 의하여 대상물의 전면에 대한 동시 정밀 3차원 위치해석의 가능성을 제시하는데 목적을 두었으며, 이를 위하여 network의 imaging geometry, 기준점 배치 등 기하학적 배치를 고려하여 대상물의 전면을 피복하는 스트립과 블럭을 형성, 번들조정기법으로 해석을 시도하였다. 그 결과, 양호한 정학도로 전면해석의 가능성을 입증할 수 있었고, network의 기하학적 배치에 따른 정확도의 특성을 도출하였다. 또한 국부적으로 배치된 소수의 기준점으로도 소기의 정학도를 얻을 수 있었으므로 전면해석을 위한 기준점 측량의 난제를 크게 줄일 수 있을 것으로 사료된다.

• 농업과학연구
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• 제46권3호
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• pp.629-636
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• 2019

This study was conducted to investigate the growth characteristics and yield of whole green rice grains during the ripening period. These were investigated using Hopumbyeo and Unkwangbyeo at two transplanting times and with two kinds of nitrogen fertilization. The transplanting times were May 30 and June 20, respectively, using 30-day seedling culture and transplanting conducted with 3 - 4 plants per hill in planting space of $15cm{\times}30cm$. During nitrogen fertilization, 9 kg and 18 kg was used, respectively. The harvest of the green whole rice grains was carried out on the 15th, 20th, 25th, 30th, and 40th day after the heading date. The clum length was greater with later planting and with application of more nitrogen. The rice yield was higher with nitrogen fertilization of 18 kg/10 a when transplanted on May 30 for Hupumbyeo, and for Unkwangbyeo, was higher at 9 kg/10 a nitrogen fertilization when transplanted on May 30. The protein content of Hopumbyeo was higher when the nitrogen fertilizer was 18 kg/10 a, and that of Unkwangbyeo was lower than that when transplanting on June 20. The greenness was not related to the nitrogen fertilization level when transplanted on May 20 but for later transplanting, the greenness was higher when the nitrogen application was increased, and the greenness was the greatest about 30 days after the heading date.

• 한국식품영양학회지
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• 제9권4호
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• pp.529-535
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• 1996

This study was performed to investigate some quality characteristics of 새려 prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porpyra tenera, Enteromorpha sp., Codium sp.) pulps in the ration of 9:1(v:v) with 20% MgCl2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp. increased but porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromprpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture, color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu prepared from whole soybean milk or tofu prepared other seaweed. Tofu prepared was possible with adding 0.5~1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard tan tat of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b values were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and phenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated fatty acid and monoene fatty acid content of tofu were increased and C18:2, C18:3(${\gamma}$), C18:3, C20:5 of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.