• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.179-184
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• 1998

As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$ the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000$\times$G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5$^{\circ}C$, and those during 60 days storage at $25^{\circ}C$ and 4$0^{\circ}C$ were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/$\ell$.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of Soil and Groundwater Environment
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• v.12 no.4
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• pp.1-7
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• 2007

Slug/bail tests were conducted in sand layer (sbt-1 well), silty sand layer (sbt-2 well), and mixed sand and silty sand layer (sbt-3 well). Hydraulic conductivity and specific storage coefficient were estimated through slug/bail tests. Pore volumes of groundwater level drawdown zone for bail test were estimated by using hydraulic conductivity and specific storage coefficient. KGS model was most suitable interpretation method of slug/bail tests. Average hydraulic conductivity for slug/bail tests were estimated to be $6.65{\times}10^{-5}$ m/sec in sbt-1 well, $6.33{\times}10^{-6}$ m/sec in sbt-2 well, and $3.72{\times}10^{-5}$ m/sec in sbt-3 well. Average specific storage coefficient for slug/bail tests were estimated to be 0.0225 in sbt-1 well, 0.0177 in sbt-2 well, and 0.0259 in sbt-3 well. Dimensionless time and dimensionless wellbore storage were estimated by use of transmissivity, storativity, test time, and specification of test wells. And, dimensionless drawdown were selected by parameter ${\alpha}\;and\;{\beta}$ parameter from Cooper et al. (1967). Radius of influence were estimated by estimated dimensionless time, dimensionless wellbore storage, and dimensionless drawdown. The average radius of influnce for slug/bail tests were estimated to be 1.377 m in sbt-1 well, 1.253 m in sbt-2 well, and 1.558 m in sbt-3 well. Pore volume at groundwater level drawdown zone by dummy withdrawal for bail tests were estimated to be $145,636cm^3$ in sbt-1 well, $71,561cm^3$ in sbt-2 well, and $100,418cm^3$ in sbt-3 well. Pore volume excepted well volume at groundwater level drawdown zone by dummy withdrawal for bail tests were estimated to be $145,410cm^3$ in sbt-1 well, $71,353cm^3$ in sbt-2 well, and $100,192cm^3$ in sbt-3 well.

• Geophysics and Geophysical Exploration
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• v.13 no.1
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• pp.80-87
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• 2010

This study was conducted to develop a reservoir modelling workflow to reproduce the heterogeneous distribution of effective permeability that impacts on the performance of SAGD (Steam Assisted Gravity Drainage), the in-situ bitumen recovery technique in the Athabasca Oil Sands. Lithologic facies distribution is the main cause of the heterogeneity in bitumen reservoirs in the study area. The target formation consists of sand with mudstone facies in a fluvial-to-estuary channel system, where the mudstone interrupts fluid flow and reduces effective permeability. In this study, the lithologic facies is classified into three classes having different characteristics of effective permeability, depending on the shapes of mudstones. The reservoir modelling workflow of this study consists of two main modules; facies modelling and permeability modelling. The facies modelling provides an identification of the three lithologic facies, using a stochastic approach, which mainly control the effective permeability. The permeability modelling populates mudstone volume fraction first, then transforms it into effective permeability. A series of flow simulations applied to mini-models of the lithologic facies obtains the transformation functions of the mudstone volume fraction into the effective permeability. Seismic data contribute to the facies modelling via providing prior probability of facies, which is incorporated in the facies models by geostatistical techniques. In particular, this study employs a probabilistic neural network utilising multiple seismic attributes in facies prediction that improves the prior probability of facies. The result of using the improved prior probability in facies modelling is compared to the conventional method using a single seismic attribute to demonstrate the improvement in the facies discrimination. Using P-wave velocity in combination with density in the multiple seismic attributes is the essence of the improved facies discrimination. This paper also discusses sand matrix porosity that makes P-wave velocity differ between the different facies in the study area, where the sand matrix porosity is uniquely evaluated using log-derived porosity, P-wave velocity and photographically-predicted mudstone volume.

• Economic and Environmental Geology
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• v.47 no.4
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• pp.441-453
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• 2014

Thermal and physical properties were measured on 206 Jurassic granite samples obtained from three boreholes in the central part of Korea. Thermal conductivity(${\lambda}$), thermal diffusivity(${\alpha}$), and specific heat(Cp) were measured in a laboratory; the average values are ${\lambda}$=2.813 W/mK, ${\alpha}=1.296mm^2/sec$, and Cp=0.816 J/gK, respectively. In addition, porosity(${\phi}$), and dry and saturated density(${\rho}$) were measured in the laboratory; the average values are ${\phi}$=0.01, ${\rho}(dry)=2.662g/cm^3$ and ${\rho}(saturated)=2.67g/cm^3$, respectively. Thermal diffusivity of 10 granite samples were measured with increasing temperature from $25^{\circ}C$ to $200^{\circ}C$. In this study, we found that thermal diffusivity at $200^{\circ}C$ is about 30% lower than thermal diffusivity at $25^{\circ}C$. In correlation analysis, thermal conductivity increases with increasing thermal diffusivity. However, thermal conductivity does not show good correlation with porosity and density. Consequently, we know that thermal conductivity of granite would be more influenced by mineral composition than by porosity. We also derived ${\rho}=-2.393{\times}{\phi}+2.705$ from density and porosity data. XRD and XRF analysis were performed to investigate effects of mineral and chemical composition on thermal conductivity. From those results, we found that thermal conductivity increases with increasing quartz and $SiO_2$, and decreases with increasing albite and $Al_2O_3$. Regression analysis using those mineral and chemical composition were carried out ; we found $K=0.0294V_{Quartz}+1.93$ for quartz, $K=0.237W_{SiO_2}-14.09$ for $SiO_2$, and $K=0.053W_{SiO_2}-0.476W_{Al_2O_3}+6.52$ for $SiO_2$ and $Al_2O_3$. Specific gravities were measured on 10 granite samples in the laboratory. The measured specific gravity depends on chemical compositions of granite. Therefore, specific gravity can be estimated by the felsic-mafic index(F) that is calculated from chemical composition. The estimated specific gravity ranges from 2.643 to 2.658. The average relative error between measured and estimated specific gravities is 0.677%.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.321-325
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• 2002

For examination, amaranth was first dried its surface after sufficient soaking in water. Dried amaranth was roasted when the moisture contents reached 30∼50%, its nasty smell disappeared and its color turned to yellow and it was puffed. Pretreated amaranth was added to biscuit for the improvement of apparence and merchandise value. The maximum expansion was reported at the moisture percentage of 130∼160% according to the examination of expansion and moisture percentage. In order to compare gelatinization of different processing, three different amaranth were prepared as follows ; Raw amaranth, steamed/dried amaranth, and roasted amaranth. The degree of gelatinization was increased as the percentage of moisture was increased and the degree of gelatinization of roasted amaranth was higher than the one of steamed/dried amaranth, their moisture contents were 62.10% and 57.59%, respectively In addition, the hardness($\times$10$\^$5/dyn/㎠) of roasted amaranth was showed lower values than that of steamed amaranth and raw amaranth were showed the large values. After examining biscuits containing each amaranth, raw amaranth had problem with nasty smell and bad texture, and streamed/dried amaranth were able to remove viscosity but turned brown. Biscuits containing roasted amaranth had good smell and texture, and besides the color of biscuits became bright because roasted amaranth turned white. Biscuits tasted best when it contained 5% of roasted amaranth. The rancidity of biscuits with 5% roasted amaranth were proceeded slowly while roasted amaranth itself had high acid value and peroxide value. For the safety from oxidation, it was fairly safe for about 6 months.

• Tuberculosis and Respiratory Diseases
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• v.54 no.3
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• pp.320-329
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• 2003

Background : The serum B-type natriuretic peptide (BNP) is released from the ventricles as a response to volume or pressure overload of the ventricles. A few studies have reported that the BNP measurements are useful in differentiating between heart failure and pulmonary causes in patients who visited the emergency department with dyspnea as the chief complaint. It is difficult to differentiate a right heart failure from a left heart failure in the emergency room. However, there is no report on the application of a BNP assay to differentiate in right heart failure from left heart failure. In this study, the BNP levels were measured from dyspneic patients in the emergency department to determine whether or not the BNP level would be useful in differentiating the cause of the dyspnea from right ventricular failure and left ventricular failure. Method : 89 patients who visited emergency department of the Bundang Cha Hospital with dyspnea from June 2002 to March 2003 were selected. The 29 patients from the outpatient clinics and inpatients were randomly selected as the control. Results : The BNP levels of patients in the left heart failure group were significantly different from that of the patients in the right heart failure group ($682{\pm}314$ pg/mL vs. $149{\pm}94$ pg/mL, p=0.000). When the BNP cut-off level was designated as 219 pg/mL using the receiver operating characteristic curve, the sensitivity was 94.3%, and specificity was 92.9%. In addition, the positive predictive value was 97% and the negative predictive value was 86.7% in differentiating right heart failure from left heart failure. Conclusion : Measurements of the serum BNP levels is an accurate and rapid method that can aid in distinguishing between right heart failure and left heart failure.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.207-220
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• 2012

There are around 7,500 manure tanks to treat the manures from pigs in Korea. In the tank, there are too much sediments deposited on the base and wall, which causes low efficiency of stock capacity and manure fermentation. In order to minimize sediments and to ferment manure effectively, we developed a 2-fluid jet mixer for mixing sediments in liquid livestock manure tank. For developing the prototype, we tested a factorial experimental system with various nozzles, and simulated CFD models with two kinds of nozzle arrangement. From the results of factorial experiment and CFD simulation, we concluded the dia. ratio of primary : secondary nozzle should be 1:2 and the nozzles should be arranged at the same distances toward to the circumferential direction. With this results, we manufactured a 2-fluid jet mixer which is consists of four 2-phase nozzles, centrifugal slurry pump and root's type air blower. And, we carried out the performance test of the prototype in the round shaped liquid manure tank in the farm. The performance test results showed that the uniformity of TS (Total Solid) and VS (Volatile Solid) was raised from 21.3 g/L, 13.3 g/L In steady state to TS and VS to 23.0 g/L, 14.1 g/L in the mixing operation. Therefore, we could conclude that the prototype of 2-fluid mixer could make the solid material which could be sediments in the tank not to be deposited in the tank and to be contacted to air bubbles which could enhance the efficiency of the fermentation of livestock manure.

• The Journal of Korean Society for Radiation Therapy
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• v.15 no.1
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• pp.19-27
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• 2003

I. Purpose In special cases of Total Body Irradiation(TBI), Half Body Irradiation(HBI), Non-Hodgkin's lymphoma, E-Wing's sarcoma, lymphosarcoma and neuroblastoma a large field can be used clinically. The dose distribution of a large field can use the measurement result which gets from dose distribution of a small field (standard SSD 100cm, size of field under $40{\times}40cm2$) in the substitution which always measures in practice and it will be able to calibrate. With only the method of simple calculation, it is difficult to know the dose and its uniformity of actual body region by various factor of scatter radiation. II. Method & Materials In this study, using Multidata Water Phantom from standard SSD 100cm according to the size change of field, it measures the basic parameter (PDD,TMR,Output,Sc,Sp) From SSD 180cm (phantom is to the bottom vertically) according to increasing of a field, it measures a basic parameter. From SSD 350cm (phantom is to the surface of a wall, using small water phantom. which includes mylar capable of horizontal beam's measurement) it measured with the same method and compared with each other. III. Results & Conclusion In comparison with the standard dose data, parameter which measures between SSD 180cm and 350cm, it turned out there was little difference. The error range is not up to extent of the experimental error. In order to get the accurate data, it dose measures from anthropomorphous phantom or for this objective the dose measurement which is the possibility of getting the absolute value which uses the unlimited phantom that is devised especially is demanded. Additionally, it needs to consider ionization chamber use of small volume and stem effect of cable by a large field.