• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Korean Journal of Optics and Photonics
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• v.24 no.6
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• pp.338-341
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• 2013

Prothrombin Time (PT) is used as a measure of blood coagulation time. An optical analysis of the signal generating mechanism is described here for the reflection-type arrangement. Thromboplastin added into serum or whole blood initiates the coagulation process. We added a sufficient amount of magnetic particles into the sample before adding thromboplastin and subjected the mixture to a rotating magnetic field. The laser light gets reflected in a periodically modulated fashion with respect to the magnetic field rotation. Analysis of this decaying modulation could produce a reasonable coagulation time. We also introduce a simulation model to explain the signal generating mechanism using LightTools.$^{TM}$

• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.109-111
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• 2012

The success of biological control depends upon the standard setting and effective mass rearing of natural enemies. In this work, we have investigated cold storage condition of Hypoaspis aculeifer(Canestrini) and Tyrophagus putrescentiae(Schrank). which has been stored at 8, $12^{\circ}C$, RH $70{\pm}5%$, in dark condition. An appropriate temperature of cold storage was $12^{\circ}C$ with wheat bran(50%) and rice bran(50%) for T. putrescentiae. 7o% of T. putrescentiae and H. aculeifer could survive for 28 days and 70 days at $12^{\circ}C$. After storing at $12^{\circ}C$ with prey mite for 28 days, 56 days and 84 days, their reproduction rate showed similar resultes.

• Journal of the Korean Magnetics Society
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• v.26 no.5
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• pp.159-167
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• 2016

We have examined the perceptions of 6th grade elementary school students' conceptions on the magnetic fields of a permanent magnet by cognitive style. Students' conceptions on the magnetic fields of permanent magnet after the iron powder experiment are grouped into four models; Partial Distribution Model (PDM), Pole Separation Model (PSM), Homogeneous Distribution Model (HDM), and Field Model (FM). After the experiment to observe the magnetic field of the permanent magnet with compass, the students' conceptions are grouped into three models; Pole Separation Model (PSM), Complex Homogeneous Distribution Model (CHDM), and Field Model (FM). And after the application of the alternative experimental method to observe the magnetic field with only one compass, students' conceptions on magnetic field has been enhanced in both field-dependent and general-cognitive groups of students.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.175-176
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• 2022

By studying the characteristics of matrix insulated through heat generated through oxidation of iron powder, the basic research results on the possibility of buffering and applicability of Cold weather concrete as a curing method are presented. In order to prevent freezing due to a sharp decrease in temperature in the initial stage of curing, iron powder (Fe), powder activated carbon, which is a small amount of porous carbonaceous adsorbent, and salt (NaCl) as an oxidizing agent are replaced with iron powder admixture. As the curing temperature increases, the strength tends to increase, and when replacing the admixture at the same curing temperature, the strength slightly decreases. This is determined as a result of generating iron oxide through an oxidation reaction of iron powder, activated carbon, and NaCl generating a large amount of pores in the matrix. In addition, the internal temperature tends to increase as the mixing substitution rate increases, and it is judged that the oxidation heat of the iron powder mixture affects the increase of the internal temperature during curing. The higher the replacement rate of the iron powder mixture, the slightly lower the strength, but it is determined that freezing and melting that may occur in the early stage of curing can be prevented due to an increase in the initial internal temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1746-1752
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• 2009

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.

• Korean Journal of Weed Science
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• v.30 no.4
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• pp.454-459
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• 2010

This study was conducted to investigate the phytotoxic reaction and the impact on the growth of apple fruit included the yield amount by misuse of non-selective herbicide, glufosinate-ammonium in apple field and for the study, 4 cultivars of apple were tested. The results showed that the highest phytotoxic degree was observed on Sansa-cultivar and then the degree was diminished on Tsugaru, Hongro and Fuji in order in the application year. In one year after application, the highest phytotoxic degree was showed on Fuji and then diminished on Tsugaru, Hongro and Sansa in order. However, in one year after application, the phytotoxic symptom was negligible in comparison with the degree in the year of application and the flowering and fruiting were reduced 30% only in Fuji, but in the other cultivars, the phytotoxic symptoms were not observed. Meanwhile, the residue of glufosinate-ammonium was below the detection limit as 0.04ppm in all tested cultivars and in 2years after application, the phytotoxic symptom was not observed in all cultivars of the apple.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.6
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• pp.87-92
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• 2007

Strain-stress behavior of soil is of importance in dealing with geo-techniques which relate to bearing capacity, slope stability, earth pressure and many geo-technical problems. So understanding mechanism of the behavior and reinforcing soil to the required state has been an issue for many years. This paper presents the possibility of magnetic force in enhancing shear strength. To analyze the reinforcing effect, triaxial compression tests were performed on two sets of steel-sand mixtures, one of which is influenced by permanent magnet, NdFeB. With magnetic force under 50 kPa confining pressure, maximum shear strengths increased according to steel percentages but under 100 kPa, no significant changes in maximum shear strengths occurred. Therefore the analysis by Mohr's circles indicates that magnetic force converts the shearing characteristics of sand into those of clay.

• Journal of The Korean Association For Science Education
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• v.19 no.3
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• pp.487-500
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• 1999

Observation is one of the important aspects in science and science education. However. observation has so many varieties that the purpose and the meaning of scientific observations used in science education are different in persons, contexts, and subjects. In this study, we tried to understand the natures of scientific observation and investigated students' observational activities using four observation tasks: candle, double pendulum, iron filings around bar magnet, two electric bulbs connected in series. We required the subjects to observe the given tasks and described what did they observe. Based on students' observational descriptions, students' observational activities could be classified in four categories: primitive, interpretive, operational, and interfered observation. Also, we could find that some of the descriptions were non-observational activities such as predicting and questioning and so on. Finally, implications for the teaching of observation in science education are suggested.