• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.477-490
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• 2019

This study analyzes the process of overcoming prejudice and discrimination experiences of mothers with disabilities and looks for improvement points. It is interviewed 9 mothers of children with disabilities who were experiencing prejudice and discrimination while raising children with disabilities. The data collection was conducted from October to November, 2018 and one by on one in depth interview by using semi - structured questionnaires. Data analysis was done through consensual qualitative research (CQR). The result of CQR while it is a experiencing the process of prejudice and discrimination as well as coping the raising disabled children. 'Prejudice and discrimination experience of mothers with disabilities' and 'overcoming of discrimination experiences of mothers with disabilities' were derived. And the seven sub-regions, 28 categories, were finally constructed. The results of the study are as follows. Firstly, Prejudice and discrimination experiences of mothers with disabilities in raising children with disabilities are view of looking at children with disabilities comparing to those of normal children and children with disabilities. It seems that they want to treat the disabled child as the general child with an attitude of understanding and accepting the disabled child rather than looking at the disabled child with wrong perception, prejudice, stereotypes and rejection. Secondly, The process of overcoming the discrimination experiences of the mother of the disabled child is strengthening the cohesion and cohesion within the family in the process of accepting and coping with the disability family of the child with disabilities even if they raise the child with disability and have difficulties such as recognition bias and discrimination of the general public. Based on the results of this study, we suggested practical and policy implications for the mother's psychological stability of the child with disability and the disabled child's healthy life.

• Journal of the Mineralogical Society of Korea
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• v.31 no.4
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• pp.267-275
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• 2018

The purposes of this study were to analyze the mineralogical characteristics of slaked lime used for wall repair of traditional buildings in Bagan, Myanmar and to evaluate the physical properties of lime plaster produced by the same method as Bagan region. In the X-ray diffraction and thermal analysis of the Myanmar slaked lime, portlandite ($Ca(OH)_2$) and brucite ($Mg(OH)_2$) were detected as main constituent minerals, and a carbonate rock mainly composed of dolomite ($CaMg(CO_3)_2$) minerals may be used as a raw material to make slaked lime. The field-emission scanning electron microscope analysis showed that the Myanmar slaked lime was composed of irregularly shaped crystals of $0.5{\mu}m$ or larger and a small amount of $0.1{\mu}m$ of plate - like crystals. The size and uniformity of crystals in Myanmar lime is different from that of Korea slaked lime. This may be attributed to the effect of the mineral composition and the lime hydration method of Myanmar, which produces slurry by immersing the burnt lime in excess water for a long period of time. The compressive strength of the lime plaster in Myanmar resulted in a mean value of $1.13N/mm^2$ for the specimens cured for 28 days. The strength of the specimens with Bale juice was $1.03N/mm^2$, respectively. The lime is an air setting material that exhibits strength through long carbonation process. Therefore, it is necessary to evaluate physical properties according to curing period through long-term curing over 28 days in the future.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.43-50
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• 2010

The study was carried out to investigate the effects of chitosan-adding (0.5-1.5%) on nitrite-reduced (30 ppm) and sodium lactate-reduced (0-2%) sausages to avoid using excessively sodium lacte, which is substituted for sodium nitrite, The number of 24 rats for blood properties were used in this experiment and raised for 1-4 weeks. The color of sausages showed significant differences each treatment (p<0.05) and $a^*$ (redness) had the highest value in control (nitrite 100 ppm) and $b^*$ (yellowness) had the lowest value in T3 (nitrite 30 ppm + sodium lactate 0% + chitosan 1.5%). There were not significant differences in pH (5.53-5.66) and water holding capacity (66.06-69.75%) between control and two treatments (T1, nitrite 30 ppm + sodium lactate 2% + chitosan 0.5%; T2, nitrite 30 ppm +sodium lactate 1% + chitosan 1%), but T3 had significant differences in pH (5.06) and water holding capacity (62.44%), respectively. Springiness, cohesiveness, chewness and adhesiveness in texture analysis had not significant differences between control and three treatments, but hardness and gumminess had lower values in control than in three treatments. Appearance and color in sensory evaluation had higher values in control than in T1, but texture and flavor had lower values than in three treatments. Microbial counts had not significant differences in control, T2 and T3 for 1 week, for 3 weeks, it showed the lowest value in control than in three treatments. Anti-oxidant activity (TBARS) in sausages were more effective in control (p<0.05). The body weigh gain of rat were significantly increased in three treatments and also neutral fat, total cholesterol, LDL-cholesterol were significantly decreased in three treatments. However, T1 treatment had higher blood glucose content and significantly decreased in HDL-cholesterol, compared with control, but T2 and T3 treatments showed similar results in body weight gain and blood properties. So, through the addition of chitosan, it's possible to manufacture nitrite-reduced and sodium lactate-reduced sausage which is supplemented its function.

• Microbiology and Biotechnology Letters
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• v.37 no.2
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• pp.170-175
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• 2009

The extract of Platycarya strobilacea is known to possess a wide range of pharmacological activities including anti-inflammatory, anti-fungal, and anti-cancer properties. We have reported that the ethyl acetate fraction of Platycarya strobilacea (PS-ET fraction) has high potential as an antioxidant agent (J. Soc. Cosmet. Scientists Korea 34(4) 275, 2008). In this study, antibacterial activity of the fraction and stability of the cream containing 0.2% PS-ET fraction were investigated for the application to cosmetics. Antibacterial activity of PS-ET fraction against various skin pathogenic bacteria (Propionibacterium acnes, Staphylococcus aureus, and Pityrosporum ovale) was measured by minimum inhibitory concentration (MIC). MIC values of PS-ET fraction on P. acnes, S. aureus, and P. ovale were 0.13%, 0.06% and 0.25%, respectively. The results showed that the antibacterial activity of the fraction was the highest in the S. aureus. For the stability evaluation, pH and viscosity of the cream containing 0.2% PS-ET fraction were measured. The results showed that pH changes of the cream containing PS-ET fraction was lower than the control cream without PS-ET fraction. And the PS-ET fraction could repress the decrease of viscosity of the cream against sunlight treatment. These results suggest that the fraction of Platycarya strobilacea has high potential as bactericide against the skin pathogenic bacteria and could be added to improve the stability of cosmetic products.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.503-510
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• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.140-145
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• 2004

This study was performed to compare and investigate major quality characteristics of traditional dried persimmons from various regions (Sangju, Haman, Youngdong and Dongsang) The moisture contents of dried persimmons were highest contained on 38.20％ at Sangju and crude protein contents were range from 1.41％ to 2.40% and crude fat contents were 0.11% to 0.20% and crude ash contents were 0.99% to 1.27%. Water activity (Aw) of dried Persimmons was 0.781 in Sangju and Brix was 55.1% in Sangju. In case of Hunter's value, ‘L’ value of dried persimmons was bright color value in Sangju (34.05) and Youngdong (33.06). ‘a’ value of dried persimmons was more red value in Youngdong (8.15) and Sangju (6.91), atso ‘b’ value of dried persimmons was more yellow value in Youngdong (16.72) and Sangju (15.80). At the texture of dried persimmons, hardness was highest in Dongsang (6818.80) and lowest in Sangju (1221.20), fracturability was highest in Youngdong (5630.10) and lowest in Sangju (3.82), adhesiveness was highest in Youngdong (425.67), springiness and coke-siveness were highest in Haman (2.67) and Sangju (0.46), gumminess and chewiness were highest in Youngdong (4641.29 and 6060.68). In the microfloral states of dried persimmons, cell counts of bacteria was highest number in 3000 cfu/g at Dongsang, lactic acid bacteria was highest number in 2600 cfu/g at Dongsang, yeast was highest number in 1000 cfu/g at Youngdong, mold was highest number in 320 cfu/g at Dongsang. Sensory score of dried persimmons, color and sweetness were highest in Youngdong (3.91 and 4.55), lowest astringency in Sangju (1.91), highest texture in Sangju and Haman (3.36 and ,3.36), highest overall acceptance in Sangju (3.64).

• Investigative Magnetic Resonance Imaging
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• v.11 no.1
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• pp.39-48
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• 2007

Purpose : To determine the diagnostic accuracy of four different sequences : moderately T2 weighted, two heavily T2-weighted single shot turbo spin-echo sequence and breath-hold axial-2D balanced turbo field-echo sequence(bFFE) for characterization of focal lesions. Materials and Methods : During the 3-month period between June and August 2005, seventy-six patients were proved to have ninety-three focal hepatic lesions on MR imaging. The patients consisted of 49 men and 27 women (age range, 15-75 years; mean age, 56.23 years). All MR images were acquired on a 1.5-T MR using the following sequences: 1. A breath-hold axial T2-weighted single shot turbo spin-echo sequence, 2. a breath-hold axial-2D balanced turbo field-echo sequence. Two radiologists performed quantitative analysis. Another radiologist measured the lesion-to-liver contrast-to-noise ratio at the region-of-interest in the four sequences. Results : There was no significant difference in inter-observer variability between the four sequences. The accuracy for both cyst and malignancy of moderate T2 weighted MRI (echo time: 80 msec) was also highest. There was significant difference for lesion characterization between moderate T2 weighted MRI and balanced steady state procession (p-value: 0.004) in the second reader. For longer echo time, the CNR of cystic lesions were markedly increased in comparison to lesions of other component. Conclusion : The accuracy and inter-observer variability of single shot turbo spin echo T2 weighted sequence was higher than bFFE. Although there was no statically significant difference, moderate T2 weighted MRI (echo time: 80 msec) was more accurate than heavily T2 weighted sequence (echo time: 300 msec). If the results for lesion characterization is equivocal in TE 80, the addition of heavily T2 weighted MRI (echo time: 180 msec) can be helpful.

• Polymer(Korea)
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• v.30 no.6
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• pp.498-504
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• 2006

A suspension polymerization of styrene In aqueous phase was employed to study if polystyrene particles ranging from 1 to $20{\mu}m$ can be produced. Hydrophobic silica was selected as a stabilizer and azo-bisisobutyronitrile (AIBN) as an initiator. Polymerization reaction was carried out at a selected temperature in the range of $65{\sim}95^{\circ}C$. Stabilizer concentration was varied from 0.17 to 3.33 wt% compared to the water while the concentration of the initiator was raised from 0.13 to 6.0 wt% compared to the monomer. Dispersion of hydrophobic silica into the water phase was achieved by precise control of pH. Optimum dispersion of silica was obtained at pH 10. Average particle diameter decreased with increasing amounts of stabilizer concentration initially, exhibiting the minimum average diameter at 1.67 wt% of stabilizer concentration, after which it started to Increase. It is speculated that an excessive presence of stabilizer encouraged a secondary reaction in the reaction medium, which led to particle agglomeration, and as a result an increase in average particle diameter. Molecular weight was found to be independent of stabilizer concentration between 0.13 and 1.00 wt% whereas, it increased when stabilizer concentration exceeded 1.67 wt%. Variation of molecular weight was probably caused by the reduced activity and efficiency of initiator due to the high concentration of silica, and the secondary reaction in the reaction medium, as well. An increase in the Initiator concentration and/or reaction temperature resulted in an increase in both reaction rate and particle diameter. Consequently, we have confirmed that spherical polystyrene particles with $1{\sim}20{\mu}m$ in diameter can be prepared by careful selection of the concentration of stabilizer, initiator, pH and reaction temperature.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.498-506
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• 2019

This study is based on a coating method that provides utilization value as a micronised powder for cosmetic raw materials using natural minerals buried in Bonghwa, Gyeongsangbuk-do in Korea. The mineral powder name is called Buseok, and chemical name is pumice powder. The results of a study on the efficacy of cosmetics are reported by the development of particulate powder to assess the performance of this powder. First of all, in order to coat the surface of this powder with oil, aluminum hydroxide was coated on the particulate surface and then coated with alkylsilan. In addition, it was coated with vegetable oil to prevent condensation of the powder and increase the dispersion in the oil phase. First; the particle size of pumice powder was from 10 to 50mm having porous holes on the surface of the particles. Second; The components of this powder contained $SiO_2$, $Al_2O_3$, $Fe_2O_3$, MgO, CaO, $K_2O_2$, $Na_2O$, $TiO_2$, $TiO_2$, MnO, $Cr_2O_3$, $V_2O_5$. Third: The particles of this powder have a planetary structure and are reddish-brown with porosity through SEM and TEM analysis. Fourth; the far-infrared radiation rate of this parabolic powder was $0.924{\mu}m$, and the radiative energy was $3.72{\times}102W/m^2$ and ${\mu}m$. In addition, the anion emission is 128 ION/cc, which shows that the coating remains unchanged. Based on these results, it is expected to be widely applied to basic cosmetics such as BB cream, cushion foundation, powderfect, and other color-coordinated cosmetics, sunblock cream, wash-off massage pack as an application of cosmetics. (Small and Medium Business Administration: S2601385)

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).