• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.471-476
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• 2008

The thermal and mechanical properties and morphology of epoxy/polyamide/DDS/2E4MZ-CNS reactive blends with various amounts of polyamide were investigated. The amount of polyamide was 10, 20, and 30 phr and 2 phr of catalyst was added to the blend to cure at $180^{\circ}C$ for 30 min. By adding the catalyst, 2E4MZ-CNS, to the blend, the cure reaction occurred at a lower temperature. From the SEM images, it was found that the boundary of separated-phase was unclear and the phase was co-continuous. Without the catalyst, however, the boundary of separated-phase was clear. The control of cure temperature and morphology could be achieved by using a proper catalyst and consequently the mechanical strength increased by 20% compared to the blend without the catalyst due to the strong interaction between epoxy matrix and phase-separated polyamide at the interface.

• 한국공간정보시스템학회:학술대회논문집
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• 2004.12a
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• pp.139-143
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• 2004

최근 고 해상도 위성영상정보의 민간 활용에 대한 수요가 증가하면서 기존의 공간 정보를 다루는 여러 응용분야에서 이에 관련된 많은 연구를 하고 있다. 도시교통 환경 분석을 위하여 위성영상정보를 처리하는 과정에 있어서 도로, 건물, 기타 선 구조와 같은 지형지물을 분석하는 과정은 사용자에 따라 주관적일 수 있다. 이러한 배경에서 수학적 그레이 레벨 모폴로지는 하나의 효과적인 접근으로 간주된다. 본 연구에서 지형지물 추출을 위해 윈도우 운영체제에서 실행되는 실질적인 응용 프로그램을 구현하였다. 이 프로그램에서 주요한 지형지물은 그레이 레벨 영상을 이용하여 개방(opening), 폐쇄(closing), 침식(erosion), 팽창(dilation)의 순차적 처리를 통하여 자동적으로 추출된다. 결과적으로, GDPA, 허프 변환 또는 다른 알고리듬들과 비교시 하나의 이점이 된다. 모폴로지 처리와 같이 본 프로그램은 그레이 레벨 값의 범위에 기반하여 지형지물을 추출을 위한 density slicing 기능 또는 주어진 경계치 보다 작은 화소 군집을 제거하는 처리인 'sieve filtering'을 제공한다. 이러한 기능들은 형태학적으로 처리된 결과를 증대하고 지형지물 종류들을 분리하는데 유용하다. 또한 배경의 제거, 잡음 탐지, 도시 환경 원격 탐사에서의 지형지물 특성화에 기여한다. 본 프로그램을 이용하는데 있어서 IKONOS 위성영상을 이용하여 시험 구현하였다. 결과, 다중 경계치 또는 steve filtering을 이용한 그레이 레벨 모폴로지 처리는 복잡한 지형지물과 많은 데이터로 구성된 고해상도 영상 내의 주어진 대상에서 자동적인 처리와 사용자 정의 sieve filtering으로 인한 효과적인 지형지물 추출 방법으로 간주 된다. 시안을 작성 표준화를 위한 첫 단계 시도를 소개하였다.분석 결과는 문장, 그림 및 도표, 장 끝의 질문, 학생의 학습 활동 수 등이 $0.4{\sim}1.5$ 사이의 값으로 학생 참여를 적절히 유도하는 발견 지향적 인 것으로 조사되었다. 그러나 장의 요약은 본문 내용을 반복하는 내용으로 구성되었다. 이와 같이 공통과학 과목은 새로운 현대 사회에 부응하는 교과 목표와 체계를 지향하고 있지만 아직도 통합과학으로서의 내용과 체계를 완전히 갖추고 있지 못할 뿐만 아니라 현재 사용되고 있는 7종의 교과서가 교육 목표를 충분히 반영하지 못하고 있다. 따라서 교사의 역할이 더욱더 중요하게 되었다.괴리가 작아진다. 이 결과에 따르면 위탁증거금의 징수는 그 제도의 취지에 부합되고 있다. 다만 제도운용상의 이유이거나 혹은 우리나라 주식시장의 투자자들이 비합리적인 투자형태를 보임에 따라 그 정책적 효과는 때로 역기능적인 결과로 초래하였다. 그럼에도 불구하고 이 연구결과를 통하여 최소한 주식시장(株式市場)에서 위탁증거금제도는 그 제도적 의의가 여전히 있다는 사실이 확인되었다. 또한 우리나라 주식시장에서 통상 과열투기 행위가 빈번히 일어나 주식시장을 교란시킴으로써 건전한 투자풍토조성에 저해된다는 저간의 우려가 매우 커왔으나 표본 기간동안에 대하여 실증분석을 한 결과 주식시장 전체적으로 볼 때 주가변동율(株價變動率), 특히 초과주가변동율(超過株價變動率)에 미치는 영향이 그다지 심각한 정도는 아니었으며 오히려 우리나라의 주식시장은 미국시장에 비해 주가가 비교적 안정적인 수준을 유지해 왔다고 볼 수 있다.36.4%)와 외식을 선호(29.1%)${\lrcorner}$ 하기 때문에 패스트푸드를 이용하게 된 것으로 응답 하였으며,

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.364-369
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• 1983

The effect of irradiation on the shelf-life of commercial ham products and its quality were investigated during eight weeks storage at $30^{\circ}C$ following 3-8kGy irradiation. Total bacterial count of unirradiated group was proliferated from. $5.4{\times}10^{3}$ per gram of sample to $10^{6}$ after two weeks storage but the bacterial count in irradiated group was propagated to the same level after three to five weeks storage and the growth of coliform group was shown negative. The freshness of stored ham was better in irradiated group than in unirradiated one and the changes in components related to the quality of ham were almost the same between unirradiated and irradiated group. Discoloration and irradiation odor were positive in 8kGy irradiated group according to the sensory test, but 5 kGy irradiated group was not only good in texture but also in the extension of shelf-life to more than two times as compared with that of unirradiated one.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.521-527
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• 1989

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.565-570
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• 2010

A coenzyme Q10 nanoemulsion was prepared using high pressure homogenization with different valve type conditions (A, B, and C) and cycle numbers (1, 2, and 3). The particle size, transmittance, zeta potential, and coenzyme Q10 content of the prepared coenzyme Q10 nanoemulsion were measured. The stability of the prepared coenzyme Q10 nanoemulsion was evaluated on heating ($95^{\circ}C$), freezing ($-20^{\circ}C$), and different pH (2-10) conditions. Also, the prepared coenzyme Q10 nanoemulsion was stored at different temperatures of 4, 25, and $40^{\circ}C$ for 12 weeks to evaluate its storage stability. In this study, the optimal conditions of high pressure homogenization for the preparation of a coenzyme Q10 nanoemulsion were identified to be 150 MPa, C valve, and a cycle number of 3. The results showed that the prepared coenzyme Q10 nanoemulsion had an average particle size of 40 nm, generated no deposits or floating matter when stored at either 4 or $25^{\circ}C$ for 12 weeks, and displayed excellent dispersibility and transparency when processed at different pHs (4-10) or heating ($95^{\circ}C$) and, freezing ($-20^{\circ}C$) conditions. Our results indicated that a coenzyme Q10 nanoemulsion prepared by high pressure homogenization can be used for preparing beverages in the food industry.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.136-140
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• 2009

The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase ($R^2$= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose ($R^2$= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve ($TL_1$) was compared with the second glow curve ($TL_2$) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.473-477
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• 2013

The aim of this study was to identify the optimal ingredient-mixing ratio of Job's-tear and wheat flour subjected to extrusion. A modified distance-based mixture design analysis was chosen for the experimental design. The results showed that the bending failure force, the a-value, and the water absorbtion index (WAI) value had no correlation with the mixture ratio of Job's-tear and wheat flour. However, the diameter of the extrudates, the L- and b-values, and the water solubility index (WSI) value were all found to be correlated to the mixture ratio. While the first three values were determined using a linear model, the WSI value was determined using a quadratic model. The diameter and color had an inverse correlation to the mixture ratio: the higher the ratio of Job's-tear to wheat flour, the lower the diameter and darker the color. The L- and b-values were found to change in accordance with the mixture ratio of Job's-tear to wheat flour. The lowest WSI value was obtained at a 40:60 ratio of Job's-tear to wheat.

• Journal of KIISE:Computing Practices and Letters
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• v.9 no.1
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• pp.100-108
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• 2003

By choosing Multicast for transmission of educational contents in the Remote Educational System, we can reduce the server load and increase network bandwidth utilization. We design and implement Multicast Middleware for the Remote Educational System in this paper. There are three characteristics in this Multicast Middleware: 1) Through Centralized Multicast Group Management for passive members, it allows a host to make multicast group, which is composed of receivers, called Group Member and who are chosen by the host, called group Maker. Because, all groups are created by the Group Maker in Centralized Group Management, Group Member's join action will be passive 2) Maintenance and recovery of multicast group information in order to restore from exception and crash; the maintenance and recovery mechanism of Group Maker is distinct from that of Group Member. 3) The mechanism which enables to transmit large size multimedia data through multicasting and remove additional copy operation through shared buffer. Fragmentation/de-fragmentation for large data delivery results in additional copy operation in user level. But by using user level shared buffer, it can be done without user Bevel copy operation. By applying to Remote Educational environment which consists of 30 PCs and Fast Ethernet, we can examine the efficiency of this middleware, which can transmit 18frames/sec movie which resolution 320 $\times$ 120 pixels, 128Kbps encoded sound data and some text data.

• Economic and Environmental Geology
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• v.46 no.2
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• pp.165-178
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• 2013

This study is for the genetic differences of two closed asbestos mines from Jeongjeon and Ocheon areas in Boryoung, Chungnam. They are mined asbestos for past several decades. Host rocks are serpentinites for Jeongjeon mine and dolomites for Ocheon mine. Asbestos samples and their host rocks are collected from the field trips and examined with microscopes and FESEM, and analysed with XRD and EDX to confirm for the type and/or compositions of the minerals. The asbestos occur as layers, cracks and fractures assummed as a pathway of the hydrothermal water, but show different characteristics. The serpentinites from the Jeongjeon mine contain chrysotile, tremolite and actinolite asbestos. Non-asbestos minerals including tremolite and actinolite were also found. The chrysotiles occur as a cross fiber or slip fiber at veins and along cracks of several mm to cm thickness. Tremolite and actinolite asbestos occur along cracks and fractures of several cm to ten cm thickness. It suggests that the asbestos from Jeongjeon area were formed by the reactions between serpentinite and hydrothermal water. The dolomites of the Ocheon mine only contain tremolite and actinolite asbestos. The asbestos occur along layers, cracks and fractures, suggestive of asbestos from Ocheon area formed by the reactions between dolomite and hydrothermal waters influxed along layers, cracks and fractures. Overall results suggest that two asbestos mines showing different host rocks are located in a Boryoung area. They show a different type of asbestos minerals, reflecting variety of petrogeneses.