• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.88-92
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• 1994

The influence of the storage temperature between $0^{\circ}C$ and $30^{\circ}C$ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M. mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature $0^{\circ}C$ than in $10^{\circ}C$, but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in $30^{\circ}C$ reached the final pH within 10 hrs. The muscle which was stored in $0^{\circ}C$ showed the increased R-value at fast speed from the beginning. It reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in $10^{\circ}C$. The muscle which was stored in $0^{\circ}C$ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in $10{\sim}20^{\circ}C$. The sarcomere length of Korean native cattle had the least contraction in $10^{\circ}C$ and it was contracted $18{\sim}20%\;(1.60{\sim}1.63\;{\mu}m)$ after 5 hrs., $45{\sim}46%$after 24 hrs in $0^{\circ}C$ and $30^{\circ}C$ which was generated cold shortening and rigor shortening. The meat that was stored in $0^{\circ}C$ and $30^{\circ}C$ showed about 2-fold higher shear force than it that was stored in $10^{\circ}C$ at postmortem 24 hrs. The meat that was stored in $10^{\circ}C$ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.

• Journal of Institute of Control, Robotics and Systems
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• v.7 no.9
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• pp.717-722
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• 2001

This paper presents a methodology on the backward path tracking control of a trailer type robot which consists of two parts: a tractor and a trailer. It is difficult to control the motion of a trailer vehicle since its dynamics is non-holonomic. Therefore, in this paper, the modeling and parameter estimation of the system using a real-coded genetic algorithm(RCGA) is proposed and a backward path tracking control algorithm is then obtained based on the linearized model. Experimental results verify the effectiveness of the proposed method.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.2
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• pp.66-73
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• 2004

As one of the typical farming practices in the sloped upland in Pyeongchang and Hongcheon area, application of piling with coarse saprolite materials has been practiced by farmers for several reasons such as reduction of damage by monocropping, better development of plant roots, and better drainage. However, adverse effect on application of coarse saprolite soil materials to environmental aspects should not be ignored. Therefore, this research was conducted to evaluate the physicochemical properties of coarse saprolite materials in upland fields in Pyeongchang area. According to particle size distribution of coarse saprolite materials, averaged gravel contents for Pyeongchang and Hongcheon county were 16.7 and 25.3%, respectively. There was no significant difference in gravel contents by soil depth, and CV values for each particle size ranged from 20 to 40%, which implied that application of coarse material with similar properties. When we compared CEC values of dressed soil with or without considering gravel content, CEC values decreased as increasing gravel contents. The penetration resistances were 0.04-7.48 MPa at the 0 to 10 cm surface soil, and 0.10 to 8.80 MPa at the depth below 11 cm. The bulk density of the soil was $1.15g\;cm^{-3}$ at the surface soil and 1.29 to $1.35g\;cm^{-3}$ at the soil depth below 10 cm. The organic matter content, cation exchange capacity, and avaliable $P_2O_5$ concentrations of soil in upland where piling with saprolite materials of Pyeongchang area applied were $12.4g\;kg^{-1}$, $7.1cmol_c\;kg^{-1}$, and $526mg\;kg^{-1}$, respectively. Cation exchange capacity was lower than that of averaged Korean upland soil, while available $P_2O_5$ concentration was relatively higher than that of averaged Korean upland, which indicated high input of various fertilizers.

• Korean Journal of Agricultural and Forest Meteorology
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• v.5 no.1
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• pp.11-17
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• 2003

pH value of sampled fogwater at source regions (above highway and road) in Yongin sites showed the lowest value and was increased after passing the forest stands. Changes of ion concentrations through the forest stands showed a lowering tendency at sampling sites. The fogwater passing the forest stands (Quercus mangolica and Pinus rigida) surrendered acid pollutants to crown and stem from the atmosphere. It was concluded that environmental moisture in the atmosphere is acidified in fogwater. The influence was extended to the pure zone, and the frequency of acid rain has increased. The forests are assumed to remove air pollutants because ion concentrations in fogwater decreased after passing the forests. The fogwater which functions as a local sink for pollutants (H$_2$SO$_4$, HNO$_3$, etc.) falling on plant surfaces is considered to effectively remove acid pollutants. But if the deposition of pollutants exceeds the capacity of purification, it would damage the forest ecosystem. Further investigation is necessary to identify tree species tolerant to acid pollutants.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.8-13
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• 2017

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.

• Elastomers and Composites
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• v.46 no.4
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• pp.277-283
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• 2011

In this study, engineering grade and high intensity reflective sheets were prepared with glass beads and their reflection performance and physical properties were investigated. The reflective sheets prepared by using glass beads are divided into enclosed or encapsulated lens type, depending on whether the glass beads are open in air or not. Because of an extra layer on the glass bead surface, the enclosed lens type reflective sheets show very little change in the properties by bad weather conditions, compared to encapsulated lens type reflective sheets. Optimization of the amount of glass beads on the surface was carried out, which determines the retroreflective properties. Enclosed and encapsulated lens type reflective sheets with various colors were prepared and their coefficients of retroreflection were determined. The encapsulated type reflective sheet with white color shows a coefficient of retroreflection of $210.4cd/1x{\cdot}m^2$, which is higher than the enclosed type ($74cd/1x{\cdot}m^2$). Effect of washing on the reflective property and adhesive power of the reflective sheets was investigated, and it is found that the number of glass beads decreased with washing and the aluminum layer deposited was damaged extensively in the encapsulated lens type reflective sheets.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.1
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• pp.164-173
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• 2005

Mechanical preparation has been introduced to provide the sealant retention. The objective of this study was to compare the fissure penetration and the microleakage of pit and fissure sealant using mechanical preparation(mechanical preparation + acid etching) and acid etching only. An additional objective of this study was to compare the fissure penetration and the microleakage of unfilled and filled sealant in both methods. Sixty human premolars extracted for orthodontic purpose were selected. Thirty teeth were acid etched alone and remaining thirty teeth were prepared with a $\frac{1}{4}$ round bur and then acid etched. One-half of teeth in each surface treatment method were sealed with unfilled sealant and the other half were sealed with filled sealant. All of the teeth were thermocycled for 1200 cycles at $5^{\circ}C\;and\;55^{\circ}C$ and immersed in 5% methylene blue for 24 hours. Each tooth was sectioned bucco-lingually at mesial pit and distal pit and examined under a Measurescope. In the case of mechanical preparation, fissure penetration of sealant was significantly increased compared with the case of acid etching only(P < 0.05). The filled and unfilled sealant using mechanical preparation showed significantly decreased microleakage when compared with the unfilled sealant using acid etching only(P < 0.05). No differences were found in fissure penetration and microleakage between unfilled and filled sealant in both methods. Taken together, the results of this study suggest that mechanical preparation and filled sealant are recommended when placing pit and fissure sealant. However, further clinical studies should be performed in regard to microleakage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.681-686
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• 2012

This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Archives of design research
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• v.13 no.2
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• pp.95-102
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• 2000

The purpose of this study is to find out what is the preference of users according to the location of benches at urban community parks. This location of benches is seperated into 4 patterns according to arranging pattern of water space, a walk, pergola and shelter, greenspace. To investigate the visual preference is examined by analyzing visual volume of 4 patterns. Results are as follows; 1. Factor analysis by the total data showed that 5 factors explain 60.40 percent of total variance of the location of bench visual character. They were classified by the sensitive factor, visual factor, physical-individual factor, distinct factor, density factor. Among 5 factors, the sensitive factor which represented psychological reaction was appreciated to be highest. 2. Most of 20 items showed the following scores of mean values in sementic differential experiment : Spot 1->Spot 4-> 2-> 3. The mean values between arrangement place locational differences showed significantly, that could explain to be a violent contrast between the natural factors(weater space, green space, etc) and the artificial factors (around of pergola, shelter, etc)