• Korean Journal of Plant Resources
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• v.33 no.5
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• pp.446-459
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• 2020

This study analyzed the phenotypes and chemotypes of 74 tartary buckwheat (Fagopyrum tataricum) germplasms using principal component analysis and cluster analysis. The average seed size of tartary buckwheat germplasm was 5.2 × 3.4 mm, which is smaller than the seed size of common buckwheat. The dark browned colored ovate or elliptic shape was mostly observed in collected germplasm. The average content of rutin was 1,393 mg per 100 g dry weight (DW) in tartary buckwheat seed. Similarly, the flavonoid and polyphenol contents ranged from 253 to 2,669 and 209 to 1,823 mg, respectively, per 100 g DW in the collected germplasm. The three components (PC1, 2, and 3) of principal component analysis revealed 68.55% of the total variance of the collected accessions. Cluster analysis using descriptors showed that 74 accessions were clustered into five groups. The study showed that the most interesting resources for functional breeding programs are: Five resources (HLB1004, HLB1005, HLB1007, HLB1009, and HLB1013) due to the rich rutin, polyphenol, and flavonoid.

• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.4
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• pp.291-299
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• 2011

Purpose: This study was designed to measure patient satisfaction and oral health-related quality of life and to assess an association between patients' satisfaction and oral health-related quality of life after implant surgery by using structural equation modeling. Materials and methods: A total of 257 participants who visited 6 dental clinics located in Daegu city for the purpose of implant treatment participated in this study. Six months after completion of implant surgery, the patients' satisfaction and oral health-related quality of life were surveyed. The effect of factors associated with patients' satisfaction such as functions and aesthetics, maintenance and cost on oral health-related quality of life after implant surgery was analyzed using AMOS 4.0. Results: Oral health-related quality of life was improved in all dimensions of OHIP-14 after implant surgery. Functions and aesthetics as well as maintenance had a significant effect on oral health-related quality of life (P<.05), while cost was not a critical factor influencing oral health-related quality of life. Conclusion: High satisfaction with functional aspects and maintenance aspects significantly affected good quality of life. The result of this study supported the fact that education and management for patients after implant therapy were positively related to good quality of life based on a theoretical model.

• Journal of the Korea Concrete Institute
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• v.20 no.1
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• pp.89-97
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• 2008

By replacing the meta-kaolin with cement and the waste tire chip with fine aggregate separately, the high strength concrete is protected from the spalling in fire and the method to constrain the temperature increase of steel bar within the concrete and the basic properties of the high strength concrete mixed with the material are reviewed. As the result, meta-kaolin increases the self fire proof characteristics of the concrete, the waste tire chip can share the internal expanding pressure so it can be deleted. In detail, using the meta-kaolin about the cement in 4$\sim$8% of weight ratio about the cement and the waste tire chip under the grade scope of 0.6$\sim$3 mm in 5$\sim$10% of weight ratio about the sand is very effective to prevent the spalling.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.238.1-238.1
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• 2015

2차원 탄소나노재료인 그래핀은 본연의 우수한 물성으로 인하여 전자소자, 에너지 저장매체, 유연성 전도막 등 다양한 분야로의 응용가능성이 제기되었다. 그러나 실제적인 응용을 위해서는 그래핀의 구조적인 결함을 최소화하며, 특성을 자유로이 제어하거나 향상시키는 공정의 개발이 필요하다. 일반적으로 화학적 도핑은 그래핀의 전기적 특성을 제어하는 효율적인 방법으로 알려져 있다. 화학적 도핑의 방법으로는 그래핀을 특정 가스 분위기에서 고온 열처리하거나 활성종들이 존재하는 플라즈마에 노출시킴으로써, 그래핀을 구성하는 탄소원자를 이종원자로 치환하거나 표면에 흡착시켜 기능화 된 그래핀을 얻는 방법 등이 제시되었다. 특히 플라즈마를 이용한 도핑방법은 저온에서 단시간의 처리로 효율적인 도핑이 가능하고, 인가전력, 처리시간 등의 플라즈마 변수를 변경하여 도핑정도를 수월하게 제어할 수 있다는 장점을 가지고 있다. 그러나 플라즈마 내에 존재하는 극성을 띄는 다양한 활성종들로 인하여 그래핀에 구조적인 결함을 형성하여 오히려 특성이 저하될 수 있어 이를 고려한 플라즈마 공정조건의 설정이 필수적이다. 따라서 본 연구에서는 플라즈마에 노출된 그래핀의 Raman 특성을 고찰함으로써 화학적 도핑과 구조적인 결함의 경계를 확립하고 구조결함의 형성을 최소화한 효율적인 도핑조건을 도출하였다. 고품질 그래핀은 물리적 박리법을 이용하여 300 nm 두께의 실리콘 산화막이 존재하는 실리콘 웨이퍼 위에 제작하였으며, 평행 평판형 직류 플라즈마 장치를 이용하여 전극의 위치, 인가전력, 처리시간을 변수로 암모니아(NH3) 플라즈마를 방전하여 그래핀의 Raman 특성변화를 관찰하였다. 그래핀의 구조적 결함 및 도핑은 라만 스펙트럼의 D, G, D', 2D밴드의 강도비와 G밴드의 위치와 반치폭(Full width at half maximum; FWHM)의 변화를 통해 확인하였다. 그 결과, 인가전력과 처리시간이 증가함에 따라 그래핀의 도핑레벨이 증가되고, 이후에는 도핑효과가 없어지고 결함의 정도가 상승하는 천이구역이 존재하며, 이를 넘어서는 너무 높은 인가적력의 처리는 그래핀에 결함을 형성하여 구조적인 붕괴를 야기함을 확인하였다.

• The Journal of Korean Academy of Prosthodontics
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• v.56 no.4
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• pp.360-367
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• 2018

Extensive dental erosion and wear will cause serious loss of function and aesthetics in the mouth. In order to recover this condition, careful analysis of the patient's bite relationship is required. In particular, a treatment plan should be established considering the possibility of reproduction of the vertical dimension and centric relation, and appropriateness of the occlusal plane and anterior guidance. Also, the choice of prosthetic materials is an important consideration in patients with severe wear. In this case, patients with overall wear and erosion on tooth was established anterior guidance by orthodontic treatment and fully restored with monolithic zirconia, without increasing vertical dimension.

• Microbiology and Biotechnology Letters
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• v.29 no.3
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• pp.176-180
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• 2001

In plant tissues intercellular cementing portion called as middle lamella consists of high proportion of protopectin that is water insoluble form of pectin on their backbone Protopectinase (PPase) a heterogeneous group of enzymes that hydrolyze or dissolve the insoluble protopectin in plant tissues by restricted depolymerization liberates water solu- ble pectin with the resultant separation of plant tissues that have been protected against environmental shock by rigid cel wall . Bacillus subtilis EKll was most effective for PPase Production For increasing of PPase productivity effects of glucose concentrations, pHs and aeration rates were studied in batch culture The most proper concentra- tion of glucose pH and air condition for PPase Production were 1% 8.0 and lvvm respectively In these condi- tion PPase productivity was $84,364 UL^{-1}$ $h^{-1}$ and increased about 15.6 times than flask fermentation.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.69-80
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• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.

• Journal of Korean Society of Steel Construction
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• v.18 no.3
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• pp.395-403
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• 2006

Recently constructed bridges often have long spans and simple structure details considering not only the function but other important factors such as aesthetics, maintenance, construction duration and life cycle cost. Therefore, bridges require high-performance steels like extra-thick plate steels and thermo-mechanical control process (TMCP) steels. TMCP stels are now gaining wide attention due to their weldability improved strength and toughness. Recently, SM570-TMC steel, which is a high-strength TMCP steel with a tensile strength of 600 MPa, has been developed and applied to steel structures. However, using this steel in building steel structures requires the elucidation of not only material characteristics but also the mechanical characteristic of welded joints. In this study, high-temperature tensile properties of SM570-TMC steel were investigated through the elevated temperature welded joints of SM570-TMC steel were studied through the three-dimensional thermal elasticplastic analyses on the basis of mechanical properties at high temperatures obtained from the experiment.