• Journal of Sericultural and Entomological Science
• /
• v.35 no.1
• /
• pp.52-59
• /
• 1993

Raw silk degumming, by which the sericin and other marterials are eliminated from fibroin, is very essential process to produce silk fabrics. Alkali chemicals and enzymes have been used for the silk-degumming process. In this paper, the effect of heat treatment was investigated on silk fibers degummed by two different methods, soap and enzymatic degumming method. The difference between these two degumming methods was analyzed on the basis of results of mechanical testing, thermal analysis and intrated spectroscopy. The tenacity and the elongation of silk fiber are decreased by the heat-treatment in wet state. This tendency is observed in both cases of two degumming methods. The peak temperature in DSC analysis, which is attributed to thermal decomposition of silk fiber, was shifted to higher value with the heat-treatment temperature for the soap degummed silk fiber, however, it was not for the enzymatic degummed one. The IR crystallinity of soap digummed silk fiber is increased with the heat-treatment temperature, while that of enzymatic degummed fiber is not.

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.687-693
• /
• 2008

Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.

• Journal of Nutrition and Health
• /
• v.16 no.3
• /
• pp.146-153
• /
• 1983

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making properties, various levels of strong wheat flour and additives such as sodium alginate (SA) and xanthan gum(XG) were added to buckwheat. 1) The buckwheat $B_2$ and $B_3$ flours contained much higher amounts of crude ash, protein and fat than the $B_1$ flour. 2) Buckwheat $B_3$ flour demonstrated lower maxium viscosity value by amylograph than the $B_1$ flour, but it demonstrated 2 times higher maximum viscosity value than wheat flour. Buckwheat $B_1$ flour demonstrated 4-5 times higher maximum viscosity value than wheat flour. Addition of SA and XG increased the viscosity of the flour mixtures. 3) It was possible to make dried noodles from the composite flour of (buckwheat 40 %+wheat 60 %). The lesser the quantity of buckwheat flour was, the better the kneading property of mixed flour was. 4) SA and XG, which were added at the level of 1.0-1.5%, significantly improved dough making properties and the cooking quality of the noodles.

• Journal of Sericultural and Entomological Science
• /
• v.46 no.1
• /
• pp.32-37
• /
• 2004

Gayageum and Geomungo are the traditional stringed music instrument in Korea. These strings are usually made of raw silk. This study was carried out to investigate the optimum condition for silk string producing method using several kind of silk and setting temperature of silk string. If the ply of strings and twisting condition were same, tenacity and elongation of every silk strings were similar, in spite of silk strings prepared by physically different raw silk. On the other hand, in setting treatment of twisted string, it was disclosed that the proper setting temperature of silk strings were 11$0^{\circ}C$ for 20 min.

• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.303-305
• /
• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of KIISE:Computer Systems and Theory
• /
• v.31 no.5_6
• /
• pp.305-320
• /
• 2004

Moving object segmentation is a fundamental function for content-based application. Moving object edges are produced by matching the detected moving edges with the current frame edges. But we can often experience the object edge disconnectedness due to coincidence of similarity between the object and background colors or the decrease of movement of moving object. The edge disconnectedness is a serious problem because it degrades the object visual quality so conspicuously That it sometimes makes it inadequate to perform content-based coding. We have solved this problem by developing a robust and comprehensive edge linking algorithm. And we also developed an automatic moving object segmentation algorithm. These algorithms can produce the completely linked moving object edge boundary and the accurate moving object segmentation. These algorithms can process CIF 30 frames/sec in a PC. These algorithms can be used for the MPEG-4 content-based coding.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.297-304
• /
• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• International Area Studies Review
• /
• v.13 no.1
• /
• pp.3-16
• /
• 2009

This paper investigates the existence of uncovered interest rate parity between the Korea-USA as well as the Korea-Japan. We may ascertain the existence of uncovered interest rate parity by examining the empirical relationship between real exchange rates and interest rate differentials in the Korea-USA as well as in the Korea-Japan. The empirical relationship between real exchange rates and interest rate differentials in the Korean-USA and Korean-Japanese economies is investigated using cointegration tests. In the context of this study, cointegration technique is appropriate to examine the relationship between two(or more) nonstationary time series. Also, this method is useful to detect the possibility that the nonstationarity in both series can be explained by a single factor. The empirical results support the nonexistence of a long run equilibrium relation between real exchange rates and interest rate differentials. Also, the results show that the nonstationarity cannot be explained by a single factor.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.212.2-212
• /
• 2003

Gluten 대체재료로써 gum질과 지방질 및 활성 gluten을 첨가하여 쌀빵의 특성을 비교 검토하였다. 실험에 사용한 모든 종류의 gum질 첨가에 의해서 쌀빵의 제조는 가능하였으며, 특히 3% hydroxypropyl-methyl-cellulose를 첨가하여 제조하는 경우 제빵의 성형성이 좋았다. 쌀빵 제조시 첨가하는 지방질로는 상온에서 액체상인 식용유를 사용하는 편이 고체상의 지방인 마아가린이나 라아드보다 쌀빵의 비용적을 증가시키며, 부드러운 조직감을 부여하고 있었다. 쌀빵 제조시의 가열방 법은 습식가열보다는 건식가열이 바람직한 결과를 얻었다. 3% hydroxypropyl-methyl-cellulose를 첨가하여 품종별 쌀로서 빵을 제조한 경우, 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 특히 수원조, AC 27, IR 44 등의 쌀로서 제조한 쌀빵의 성형성은 아주 좋았다. Gluten과 강력분을 첨가하여 제조하는 경우에도 한강찰벼를 제외한 모든 품종에서 쌀빵 제조가 가능하였으며, 수원 230이나 pusa-33-30등의 쌀로서 제조한 것이 다른 품종의 쌀보다 제빵성이 좋았다.

• Proceedings of the Optical Society of Korea Conference
• /
• 2000.08a
• /
• pp.242-243
• /
• 2000

매우 짧고 결맞는 극자외선 광원의 개발에 대한 기대로 강력한 레이저 장과 상호작용하는 원자에서 일어나는 비선형 다광자 현상에 대한 연구가 최근에 활발하게 전개되고 있다. 이 상호작용 과정에서 발생하는 빛은 매우 넓은 파장 영역에 걸쳐있으며, 입사 레이저의 홀수 배에 해당하는 매우 높은 차수의 조화파들을 포함하고 있다고 알려져 있다$^{(1,2)}$ . 최근의 이론 및 실험에 의하면, 강력하고 짧은 레이저 펄스를 사용하면 고차조화파의 파장에 청색변이를 일으킬 수 있다$^{(3.4.5)}$ . 실제 관측된 청색변이는 이웃하는 홀수 조화파의 간격보다 더 크다$^{(5)}$ . 따라서, 원리적으로는 매우 넓은 가변 폭을 갖고 연속적으로 파장을 조정할 수 있는 파장가변 극자외선 광원의 개발이 가능하다. (중략)