• Korean journal of food and cookery science
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• v.9 no.3
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• pp.198-203
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• 1993

The objective of this study was to evaluate the effect the Seokibyung, when the ingrdients were changed in a variety aspects ; the amount of Seoki flour to rice flour, and several kinds of sweeteners such as sugar, honey and syrup and condition of water. The evaluation of these result were as followings ; 1. According to sensory evaluation, the, flavor, grain, softness, moistness, chewiness, sweetness, overalquality of Seokibyung were the most excellent the mixture of 60g sugar, 280g rice flour, 70g glutious rice flour and 10.5g seoki flour mixed in 90$m\ell$ boiled water. 2. According to Instron evaluation that the higer level resulted to the left to the right treatment that Hardness : syrup, honey, sugar Cohesiveness : honey, syrup, sugar, Adhesiveness : syrup, honey, sugar Gumminess : honey, syrup, sugar Springness : honey, sugar, syrup, Chewiness : honey, syrup, sugar. there was no significant difference among the three treatment groups in each experimental group. 3. The Color & color difference evaluation_that Overall color difference was sugar, honey, syrup in turn. 4. percentages of moisture of honey-added, sugar-added and syrup-added Seokibyung were 42.49%, 41.45% and 36.73% respectively.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.9-15
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• 2003

All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(${\alpha}$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.848-857
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• 2007

Sikhe, a traditional Korean drink, was prepared with Hovenia dulcis extract (HDE), and its quality and storage characteristics were evaluated through sensory and microbial analyses. In the color analysis, the lightness of the Sikhe showed a decreasing tendency according to the addition of HDE, while redness and yellowness increased. The Sikhe prepared with 20% HDE had the highest sugar concentration at 12days of storage ($4^{\circ}C$). Interms of sensory quality, both the 20% and 40% HDE-added Sikhes had the highest overall preference. The microbial cell counts presented no distinct differences early in the storage. period, but the general bacteria counts of the Sikhe made with the increasing concentrations of extracts decreased with a longer storage period. The coliform counts of the Sikhe prepared without HDE (control) was 10.5 CFU/g at 10 days of storage, but the 100% HDE-added Sikhe had a level of 7.9 CFU/g at 16 days of storage. These results indicates that Hovenia dulcis may inhibit normal microbial growth and extend the shelf-life on Sikhe.

• Journal of the Microelectronics and Packaging Society
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• v.10 no.3
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• pp.19-27
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• 2003

Surface finishes of PCB laminates are important in the solder joint reliability of flip chip package because the types and thicknesses of intermetallic compound(IMC), and compositions and hardness of solders are affected by them. In this study, effects of surface finishes of PCB on the low cycle fatigue resistance of Sn-based lead-free solders; Sn-3.5Ag, Sn-3.5Ag-XCu(X=0.75, 1.5), Sn-3.5Ag-XBi(X=2.5, 7.5) and Sn-0.7Cu were investigated for the Cu and Au/Ni surface finish treatments. Displacement controlled room temperature lap shear fatigue tests showed that fatigue resistance of Sn-3.5Ag-XCu(X=0.75, 1.5), Sn-3.5Ag and Sn-0.7Cu alloys were more or less the same each other but much better than that of Bi containing alloys regardless of the surface finish layer used. In general, solder joints on the Au/Ni finish showed better fatigue resistance than those on the Cu finish. Cross-sectional fractography revealed microcracks nucleation inside of the interfacial IMC near the solder mask edge, more frequently on the Cu than the Au/Ni surface finish. Macro cracks followed the solder/IMC interface in the Bi containing alloys, while they propagated in the solder matrix in other alloys. It was ascribed to the Bi segregation at the solder/IMC interface and the solid solution hardening effect of Bi in the $\beta-Sn$ matrix.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.292-309
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• 1983

This study is intended to find out the degree of compaction in field compaction, with soil type, the thickness of soil layer and the number of roller passing through the field density test and the field C. B. R. test by comparing vibration and non-vibration compactions. The results in this study are summarized as follows. 1. When the number of roller passing is few, it shows that the efficiency of the compaction by vibratory compaction is greater than that by non-vibratory compaction, the difference of the compaction ratio between vibratory and non-vibratory compaction is decreased according as the number of roller passing is more frequent. 2. Mechanizing on a large scale it is possible for a large equipment to be able to reach the point of A-1 compact ion method with three to five times of roller passing. To provide for mechanizing on a larger scale it is advisable to fix the standard by the D-2 compaction method. 3. As dry-density increases, the C. B. R. value increases, but the increasing ratio of C. B. R. value showed greater in vibrating compacting. 4. According as the number of roller passing increases, the increasing tendency of the C. B. R. Value is slow and the difference of the C. B. R. value between vibration and non-vibration compaction is large, the C. B. R. value showed greater about 20% in vibration compaction than in non-vibration compaction. 5. In C-5 soil type, with increasing the thickness of compaction, the degree of compaction is decreased. When the thickness of compaction is increased from 20cm to 30cm, the degree of compaction is decreased slowly, while the thickness of the compaction is increased from 30cm to 40cm the degree of compaction is decreased remarkably. Therefore it is advisable to compact the ground under the thickness of 30cm.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1982.05a
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• pp.10.3-11
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• 1982

Recently through the advancement of medical and surgical managements and the development of low pressure cuffed endotracheal tube, incidence of tracheal stenosis was decreased significantly. Though its incidence was decreased markedly, stenosis was developted unfortunately in the situations such as long term use of respirator, heavy infection, trauma of the trachea and long term intubation etc. Tracheal stenosis had been handled with various methods such as mechanical dilatation, tissue graft techniques, luminal augumentation and end to end anastomosis due to their individual advantages but their effects were not satisfactory. In 1959 Lester had been found the regenerated cartilage from the perichondrium of the rib incidentaly. Since then Skoog, Sohn and Ohlsen were reported chondrogenic potential of perichondrium through the animal experiments. Though many different materials have been tried to rebuild stenosis and gaping defect of trachea, tracheal reconstruction has been a perplexing clinical problems. We choose the perichondrium as the graft material because cartilage is the normal supporting matrix of that structure and it will be an obvious advantage to be able to position perichondrium over a defect and obtain new cartilage there. The young rabbits, which were selected as our experimental animals, were sacrified from two to eight weeks after surgery. The results of our experiment were as follows; 1) In control group, the defect site of trachea was covered with fibrosis and vessels but graft site was covered with hypertrophied perichondrium and vessels. 2) Respiratory mucosa was completely regenerated in defect sites both control and grafted groups. 3) The histologic changes of the grafted sites were as follows: 2 weeks- microvessel dilatation, inflammatory reaction, initiation of fibrosis 4 weeks- decreased microvessel engorgement, submucosal fibrosis, decreased inflammatory reaction immatured cartilage island was noted in the grafted perichondrium (one specimen) 6 weeks- mild degree vascular engorgement submucosal fibrosis. chronic inflamatory reaction cartilage island and endochondrial ossification was noted in the grafted perichondrium (Two specimens) 8 weeks- minute vascular engorgement dense submucosal fibrosis. loss of inflammatory reaction. cartilage island was noted in the grafted perichondrium (two specimens) 4) There was no significant differences in regeneration between active surface in and out groups. 5) We observed immatured cartilage islands and endochondrial ossification in the perichondrial grafted groups where as such findings were not noted in control groups except fibrosis. We concluded that perichondrium was the adequate material for the reconstruction of defected trachea but our results was not sufficient in the aspect of chondrogenic potential of perichondrium. So further research has indicated possibility of chondrogenic potential of perichondrium.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.29-32
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• 2005

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of $75.7\%,\;11.0\%,\;8.0\%,\;and\;5.3\%$ respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at $64.7\%,\;25.3\%\;and\;10.0\%$ respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled vice, on the other hand, had $36\%$ head rice and $64\%$ white core & belly rice. The immature opaque brown rice, when milled, had $25.3\%$ white core & belly and $74.7\%$ damage & opaque rice. With the respect to grain quality, the viscosity of white core at belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of vice palatability. Mixing $1\%$ each of white core at belly rice and damaged h opaque rice decreased the palatability value by $5\%$ as compared with the head rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.145-152
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• 2016

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.35-46
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• 2015

Recently, much attention has been paid to the development of a value-added food category containing probiotics so as to improve human health and prevent diseases. Among various foods, the health benefits of milk and dairy products are known to humanity, and could be attributed to the bioactive components present in milk. In fermented milk products, the health benefits could be due to suitable modulation activities produced by the action of probiotic bacteria. Besides the modification of various milk components, probiotics might also act directly as preventive and therapeutic agents against some severe diseases. Probiotics promote health via their positive effects on the immune response, stimulation of natural immunity, and modulation of the production of antimicrobial peptides, cytokines, and so on. Whey proteins, a byproduct of cheese production could also have anticarcinogenic, immunostimulatory, antimicrobial, and health-promoting activities such as improving insulin sensitivity and reducing fat deposition. Therefore, milk and dairy products containing probiotics could provide various opportunities in the field of functional foods. Additionally, these functional foods may be important in the human diet and may help improve human health and prevent diseases.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.700-707
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• 2013

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.