• Proceedings of the Acoustical Society of Korea Conference
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• autumn
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• pp.355-360
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• 1999

이 연구는 폴란드어의 음성. 음운 체계를 조음 음성학에 기초를 두어 살펴보고, 한국어의 음성. 음운과 대조한다 모음은 한국어가 많고, 자음은 폴란드어가 더 많다. 한국인이 구별하기 힘든 모음 /i/와 /y/의 차이점과 슬라브어에서 유일하게 폴란드어에만 있는 비모음을 알아보고, 한국어에 없는 자음 $/\'{3}/$와, 중설연구개음 $/\'{k},\;\'{g},\;\'{s},\;\'{z},\;\'{c},\;\'{3},\;\'{n}/$과 기본적으로 자음에서 일어나는 음운 규칙들을 살펴본다. 모음 변화는 형태론과 연관지어 살펴보아야 하므로 여기에서는 제외한다. 폴란드어와 한국어의 음성. 음운 대조는 첫째, 모음과 자음 분절음의 대조, 둘째, 음운 현상의 대조, 셋째, 음절구조상의 대조로 분류하고, 분절음의 대조에 초점을 두고 조음표상에 대조를 이음과 함께 표시한다.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.808-814
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• 2006

The effects of vegetable oils addition on the quality characteristic of pound cake were investigated. The volume of pound cake prepared by adding vegetable oils increased from 1005.8 to 1075.8 mL, compared to 752.8 mL for the control. The volume index of pound cake prepared by adding vegetable oils increased by 3.46${\sim}$3.65, compared to 2.88 for the control. The hardness and penetration of pound cake with added vegetable oils were decreased significantly compared to those of the control during storage for 72 hours. The texture of pound cake with added vegetable oils was not decreased compared to that of the control. The lightness and yellowness values of the cake increased and the redness values of the cake decreased by adding vegetable oils compared to those of the control. The sensory quality of the pound cake with added vegetable oils, as estimated by color, taste, moistness and overall acceptability, was better than that of the control.

• Journal of the Korean Institute of Intelligent Systems
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• v.21 no.5
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• pp.569-574
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• 2011

In this paper, we introduce the subspace contrasting group identification problem and propose an algorithm to solve the problem. In order to identify contrasting groups, the algorithm first determines two groups of which attribute values are in one of the contrasting ranges specified by the analyst, and searches for the contrasting groups while increasing the dimension of subspaces with an association rule mining strategy. Because the dimension of microarray data is likely to be tens of thousands, it is burdensome to find all contrasting groups over all possible subspaces by query generation. It is very useful in the sense that the proposed method allows to find those contrasting groups without analyst's involvement.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.759-767
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• 2014

This study examined the effect of Momordica charantia L. (bitter melon: BM) on lipid and hepatic antioxidative enzyme levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats by injection of streptozotocin (STZ), and rats were fed for 4 weeks with experimental groups divided into four groups: a normal control group, STZ-control and STZ-BM 5% & STZ-BM 10% treated groups. Levels of free fatty acids (FFA), high-density lipoprotein cholesterol (HDL-chol), triglycerides (TG) in plasma and malondialdehyde (MDA) & protein in liver, catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), and xanthine oxidase (XOD) were measured in liver cytosol. Level of HDL-chol significantly increased in the STZ-BM 5% diabetic group. TG & FFA levels were significantly higher in all diabetic groups compared to the control group. MDA and protein levels were significantly higher in the STZ-BM 5% group compared to all other experimental group. CAT level was higher in the supplementary group with BM compared to the STZ-control group, although the difference was not significantly different. SOD level was not significant in any experimental groups. GST level was significantly higher in the BM-treated groups compared to the STZ-control group. XOD level was significantly lower in the BM 5% group and significantly decreased in all experimental groups. These results show that supplementation of BM fruit powder may have beneficial effects on diabetic complications and damage caused by oxidative stress.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.106-112
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• 2012

In order to understand the growth and ecophy -siological response of ginseng to global warming condition, we cultivated one and two year ginseng seedlings in control (ambient $CO_2$ + ambient temperature) and global warming treatment (elevated $CO_2$ + elevated temperature) from March 2010 to July 2011. Shoot appearance and initiation of flowering were advanced by 3-4 days in global warming treatment than in control. However, timing of fruit setting and seed ripeness was similar in both control and global warming treatment. Shoot length was longer in global warming treatment than in control, and also the number of leaves was much in global warming treatment. Fresh root weight was not different between control and global warming treatment. Photosynthetic rate was higher in global warming treatment than at control. Photosynthetic rate and transpiration rate were higher in two year seedlings than in one year seedlings at control, but was not different between seedling age of ginseng in global warming treatment. Water use efficiency was higher in one year seedlings than two year seedlings at control and global warming treatment. These results demonstrated that Korean ginseng more or less positively responds to global warming situation.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.18 no.1
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• pp.27-49
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• 2005

당귀음자가감방(當歸飮子加減方)과 외치방(外治方) 병용의 아토피 치료 기전을 규명하고자 NC/Nga 생쥐의 동물 병태 모델을 이용하여 다양한 면역 반응을 관찰하였던 바, 다음과 같은 결론을 얻었다. 1. NC/Nga 생쥐의 피부손상 정도 16주와 20부에 대조군에 비해 36.0%, 37.8% 감소하다. 2. NC/Nga 생쥐의 혈중(血中) IgE, IL-4, IL-5, IL-6, IgM, IgG1 및 IgG2a 수준은 대조군에 비하여 유의성 있게 감소하였고, IL-13 수준은 대조군에 비하여 감소하였으나 유의성을 나타내지 않았다. 반면, $IFN-{\gamma}$ 수준은 유의성 있게 증가하다. 3. NC/Nga 생쥐의 비장 무게는 대조군에 비하여 유의성있게 감소하였다. 4. NC/Nga 생쥐의 lymph node에서 B/f ratio는 증가된 대조군에 비하여 감소하였으며, $CD4^+$와 $CD8^+$ 세포 발현은 대조군에 비하여 증가하였고, $CD4^+$는 유의성있는 감소를, $CD8^+$는 유의성 없는 약간의 증가를 나타내었다. $CD69^+$, CD11a 세포 발현은 대조군에 비하여 유의성있게 감소하였다. 5. NC/Nga 생쥐의 피부조직배양에서 IL-4 IL-5, CCR3 유전자 발현은 대조군에 비하여 현저히 감소하였고, IL-6, IL-13, $CD69^+/CD3{\varepsilon}^+,{\;}CD19^+/CD44^+$ 발현량은 유의성있게 감소하였으며, $IFN-{\gamma}$의 유전자 발현은 대조군에 비하여 증가하였다. 6. NC/Nga 생쥐 귀, 목의 피부 조직 변화에서는 표피와 진피의 염증 정도와 침윤된 염증 면역세포 등이 대조군에 비하여 현저하게 감소되었다. 7. Lymphokine assay에서 IL-4 발현량은 대조군에 비하여 유의성 있게 감소(減少)하였고, $IFN-{\gamma}$의 발현량은 유의성 있게 증가하였다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.127-130
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• 2004

본 연구는 발효시킨 머루주박을 배합사료와 혼합하여 급여한 돈육의 품질특성을 검토하기 위하여 실시하였다. 수분, 조단백질 및 조회분은 급여돈육과 대조돈육이 비슷하였으나, 지방함량은 급여돈육이 높았고, 콜레스테롤 함량은 급여돈육이 2.19 mg/100g으로 대조돈육의 61.13 mg/100g보다 현저하게 낮았다. 휘발성 염기질소와 pH는 두개의 시료가 비슷하였으나, TBARS 값은 급여돈육이 대조돈육보다 낮았다. 육색의 경우 급여돈육의 적색도 및 황색도가 대조돈육보다 높았으며, 지방색의 경우 명도와 황색도는 두 개의 시료가 차이가 없었으나 적색도는 급여돈육이 높았다. 아미노산 조성은 glutamic acid가 가장 많았고, 포화지방산은 stearic acid, 불포화지방산은 oleic acid가 가장 많이 함유되어 있었으며, 급여돈육의 EPA, DHA 함량이 대조돈육보다 높았다. 그리고 대조돈육의 점착성, 응집성, 저작성, 전단력가가 급여돈육보다 높았으며, 보수력은 급여돈육이 높게 나타났다. 관능검사 결과 급여돈육의 맛(p<0.001), 향기(p<0.01), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조돈육보다 유의하게 높았다.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.198-205
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• 2010

In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.