• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.7 no.2
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• pp.224-232
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• 1996

The present study was conducted to investigate cognitive characteristics of children with dyslexia and/or attention deficit/hyperacidity disorder. Cognitive characteristics were evaluated by using KEDI-WISC, the Basic Achievement Test, TOVA, MFFT, and neuropsychological tests. ADHD group showed significantly lower level of performance in response time for correct responses and presented variability for correct responses in TOVA. Dyslexia and mixed group showed lower performance in Reading I and Reading II, Writing subtest in the Basic Achievement Test than those of ADHD group and in Information subtest of KEDI-WfSC. In order rd determine the diagnostic effectiveness of each psychological tests, discriminant analysis was conducted. In this analysis, 11 subtests of KEDI-WISC and 4 variables of TOVA, 4 subtests of the Basic Achievement Test, and MFFT, WCST were included as independent variables and each diagnostic roups were dependent variables. Discriminant analysis indicated that overall percentage of correct classification was 93.88%. The clinical implifications and limitations of the present study were listed and discussed.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.231-240
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• 2016

The purpose of this study is to investigate the relationship among fatigue, personality, learning strategies, and academic achievement of medical students. 146 students from year 1 to year 4 at one medical school participated in this study. Students completed the fatigue, Big Five personality traits(Neuroticism, Extraversion, Openness, Agreeableness, Conscientiousness), learning, strategies. The academic achievement of students measured by GPA. The data were analyzed by t-test and stepwise multiple regression. The student's fatigue differed by grade, and the students of low grade had higher scores than high grade. But personality traits and learning strategies were not significantly different by grade. The factors that affect on academic achievement differ by grade. In low grade, neuroticism, extraversion, and rehearsal affected students' academic achievement. In high grade, conscientiousness and extraversion had an effect on the academic achievement of students. These results could guide the design of medical education improvement, and be useful in developing a supporting program for medical students.

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 2001.11a
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• pp.291-295
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• 2001

지하탐사 레이더를 이용한 고 건축물의 목재 기등에 대한 비파괴 검사에 응용 가능성을 조사하였다. 실험실에 공동이 존재하는 목재 기둥을 마련하고, 자체 설계 및 제작한 안테나로 구성한 지하탐사 레이더 시스템을 이용하여 기둥 축 방향으로 안테나를 이동시키면서 펄스의 송수신 특성을 측정하였다. 측정에 사용한 펄스와 목재 기둥의 전기적 특성, 안테나, 급전선 등 레이더 시스템 전체를 3차원 FDTD로 모델링하였다. 측정과 동일한 상황에 대한 FDTD 해석결과와 측정자료가 부합됨을 입증하였다. 목재 기둥과 공동간의 낮은 유전율 차이도 쉽게 탐지할 수 있음을 보임으로써 향후 지하탐사 레이더를 고건축물의 비파괴 검사에 효과적으로 응용할 수 있음을 제시하였다.

• Composites Research
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• v.17 no.1
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• pp.1-9
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• 2004

A new non-destructive evaluation method using tapping sound is proposed. This method, named Tapping Sound Analysis, is using the difference between tapping sound data of healthy structure and defective structure as the criteria of determination of internal defect of composite structure. For the characterization of tapping sound, a feature extraction method based on wavelet packet transform is proposed. And a feature index is defined for the decision of existence of internal defects. To prove the possibility of proposed method as a non-destructive evaluation method, experimental study is performed. The tapping sound data of healthy structure and defective structure are measured and compared based on the proposed decision method. The experimental results showed that the feature index is a good indicator for the determination of internal defects.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.210.3-211
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• 2003

흑미가루를 0%, 10%, 15％, 20%, 25％로 첨가량을 다르게 하여 제조한 흑미를 첨가한 인절미의 관능적 특성, 수분 함량, 색도, 기계적인 특성을 비교 검토하였다. 관능검사에서 전체적인 조화도는 흑미가루 15% 첨가군이 가장 높게 나타났고, 흑미가루 10% 첨가군이 그 다음으로 높게 나타난 것으로 보아 유색인절미로서 흑미가루의 첨가량이 15%가 이하일 때 가장 적당한 것을 알 수 있었다. 단단한 정도, 조직의 거친 정도, 씹힘성, 향미는 흑미가루의 첨가량이 증가할수록 높은 점수를 나타내었다. 수분함량은 각 시료간의 큰 차이는 없었으나 흑미가루 첨가량이 증가할수록 수분 보유량이 증가하는 것은 흑미의 식이섬유소 때문으로 추정한다. 색도는 흑미가루의 첨가량이 증가할수록 명도는 낮아지고, 적색도와 청색도가 증가함을 알았다. 기계적 검사에서는 경도, 씹힘성, 껌성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌고, 응집성과 탄력성은 모든 시료가 거의 비슷한 수치를 나타내었으며, 부착성은 흑미가루의 첨가량이 증가할수록 그 값이 높아졌다. 즉, 흑미가루 비첨가군에 비해 흑미가루 첨가량이 증가할수록 더 단단해지고, 탄력성이 감소하였음을 알 수 있었다. 관능적 특성에서 단단한 정도, 조지의 거친정도, 씹힘성은 기계적인 특성에서 경도, 응집성, 씹힘성과 비교해 볼 수 있는데, 두 가지의 검사의 결과 모두 흑미가루의 첨가량이 증가할수록 그 값이 커져 그 결과가 일치함을 알 수 있었다.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Journal of the Korean Chemical Society
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• v.65 no.6
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• pp.468-483
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• 2021

The purpose of this research was to analyze the impact of Collaborative Problem solving for Character competency (CoProC) applied science classes on the character competence and scientific affective characteristics of vocational high school students. To achieve this, two junior classes of chemical industry majors in a vocational high school, were selected as the experimental group with 43 participants, and character competence test, scientific affective characteristic test, group discussion voice recordings, reflection activity sheets were analyzed. Based on the results of the study, the experimental group showed a statistically significant differences in value for the total character competence test score compared to the control group, and it had statistically significant differences in the nine lower character competence factors. Based on the results of the scientific affective characteristic test result, the experimental group was higher in total score to a statistically significant degree compared to the control group, and showed a statistically significant difference in seven of the lower factors, excluding consistency in interest. Therefore, science classes with CoProC applied were effective in cultivating the character competence and enhancing the scientific affective characteristics of vocational high school students.

• Journal of radiological science and technology
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• v.39 no.4
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• pp.517-526
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• 2016

This study analyzed the correlation between BMD (bone mineral density) value calculated in the MDCT (multidetector computed tomography) and lifestyle, physical features and social characteristics. From July 15 2015 to June 6 2016, we converted from HU (hounsfield unit) value measured by using MDCT to T-score for BMD of 141 patients (male: 63, female: 78) in W medical center. We measured the 2nd, 3rd and 4th lumbar spine and analyzed the correlation between gender differences in BMD and lifestyle, physical features and social characteristics. Statistical significance was validated using independent sample T test with one way Anova. Gender BMD was confirmed that a statistically significant difference (p<0.05). BMD values decreased with increasing age but for the statistically men, there was no significant difference from 20s to 50s, it only showed a significant difference in 20s and 60s (p<0.001). For the statistically women, there was no significant difference from 20s to 40s. but since 50s BMD was decreased rapidly, which showed a significant difference (p<0.001). women showed significant differences for the menstruation and menopause, childbirth, alcohol, cereals and greasy food in bone mineral density (p<0.05) but there were no significant differences in men. The bone mineral density values calculated by the MDCT and lifestyle, physical features and social characteristics correlation analysis method is considered to be used as a basis for estimating the state in BMD and osteoporosis management.