• 한국식품영양학회지
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• 제22권4호
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• pp.479-484
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• 2009

This study investigated the characteristics of baking bread and cookies supplemented with taurine and the effect of taurine addition on BAC(blood alcohol concentrations) and UAC(urine alcohol concentrations). Healthy male college students were divided into two groups, the control and the taurine group. Bread was baked with the addition of 0, 2, 4 and 6% taurine and baked with the addition 0, 3 and 6% taurine. The bread containing 2% taurine showed the fastest fermentation among the 4 groups. Fermentation and oven-spring of breads baked with a taurine concentration greater than 4% of taurine disturbed. In some areas of the sensory test, the taurine supplemented bread had higher scores than the control bread. We served 6 g of taurine supplemented cookies with 1,000 $m{\ell}$ of beer to 8 students in the taurine group. After 2 hours of drinking beer, the BAC and UAC of the taurine group were found to be lower than the control group. But no difference was found in the alcohol excretion of their urine. From this study we concluded that the taurine has an effect on the detoxication of alcohol, which reduces the BAC.

• 동의생리병리학회지
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• 제28권4호
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• pp.403-410
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• 2014

The purpose of this study was to examine the anti-depressive effects of OnDam-Tang with addition of Linderae Radix (ODT-L) on the animal model of depression induced by chronic immobilization stress. Depression model was made by chronic immobilization stress for 2 hours for 21 days. And we performed forced swimming test, analysis of the neurotransmitter and immunohistochemical staining, measured expression levels of serotonin in the brain. ODT-L has decreased immobilization time in forced swimming test. ODT-L has increased amount of melatonin in the brain. ODT-L has increased expression levels of serotonin in the brain. ODT-L prevented damage in the hippocampal region. ODT-L has reduced the expression level of CRF receptors in in hippocampus region. These results suggest that ODT-L may have anti-depressive effects on depression.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• 한국재료학회지
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• 제11권4호
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• pp.266-271
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• 2001

Al-Cu-Mn 주조합금의 응력부식균열 저항성에 미치는 Cd첨가의 영향을 C-ring test와 전기전도도 시험을 통하여 조사하였다. Cd첨가량이 증가함에 따라 전기전도도가 증가하였고 SCC 저항성도 증가하였다. SCC 시험결과 균열이 입계를 따라 전파되는 입계파괴가 일어났으며, 파면은 취성파괴양상을 나타내었고, 입계를 따라 조대 석출물과 무석출대가 나타난 것으로 보아서 이 합금의 SCC 기구는 anodic dissolution model이라고 판단된다. Cd을 첨가하지 않은 경우 최대경도값은 127Hv였으나, Cd을 첨가한 경우 최대경도값은 138∼146Hv로 증가하였다.

• 동아시아식생활학회지
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• 제20권3호
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• pp.433-438
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• 2010

블루베리를 이용한 쿠키의 개발을 위해 블루베리를 각각 (0, 1, 3, 5, 7%) 첨가한 쿠키를 제조하여 품질 특성을 알아보았다. 쿠키의 pH와 당도는 블루베리 첨가량이 증가할수록 감소하였다. 쿠키의 색은 블루베리 첨가량이 증가할수록 L(lightness), b(yellowness)값이 감소하고, a(redness)값이 증가하는 것으로 나타났다. 이는 다른 안토시아닌 계의 식품을 첨가한 것에서도 같은 결과를 나타내었다. 쿠키의 직경과 퍼짐성은 블루베리 첨가량이 증가할수록 높게 나타났으며, 두께는 첨가량이 증가할수록 높게 나타났다. 쿠키의 경도는 블루베리 첨가량이 증가할수록 낮게 나타났다. 관능검사는 대조구보다는 블루베리를 3%와 5% 첨가한 쿠키가 가장 좋은 결과를 나타냈으며, 블루베리 쿠키의 개발 상품화의 가능성이 가장 높은 것으로 확인되었다.

• 한국주조공학회지
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• 제19권6호
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• pp.456-465
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• 1999

The overall objective of this study is to investigate the effect of Ag addition on the mechanical properties and microstructure of rapid solidified 7000 Al series alloys. Al-Zn-Mg-Cu alloys with small amounts of Ag was fabricated into the powder by gas atomization. The powder was extruded after the cold compaction and degassing and then followed by T6 heat treatment. Microstructure observation, phase analysis, room and high temperature tensile test and hardness test were pursued. The tensile strength and hardness of Ag-added alloy after heat treatment was increased with increasing Ag contents. However, the elongation of extruded alloys was not increased as much as to be expected. The reason of this result seems to be related to $the{\Omega}$ phase, which contribute to the high temperature strength stability of Al-Cu-Zn alloys through the formation of eutectoid with Ag addition.

• 한국재료학회지
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• 제24권1호
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• pp.13-18
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• 2014

In order to clarify the effect of Nb addition on the ductile-brittle transition property of sintered TiC, TiC-10 mol% Nb composites were researched using a three-point bending test at temperatures from room temperature to 2020 K, and the fracture surface was observed by scanning electron microscopy. It was found that the Nb addition decreases the ductile-brittle transition temperature of sintered TiC by 300 K and increases the ductility. The room temperature bending strength was maintained at up to 1800 K, but drastically dropped at higher temperatures in pure TiC. The strength increased moderately to a value of 320MPa at 1600 K in TiC-10 mol% Nb composites, which is 40% of the room temperature strength. Pores were observed in both the grains and the grain boundaries. It can be seen that, as Nb was added, the size of the grain decreased. The ductile-brittle transition temperature in TiC-10 mol% Nb composites was determined to be 1550 K. Above 1970 K, yieldpoint behavior was observed. When the grain boundary and cleavage strengths exceed the yield strength, plastic deformation is observed at about the same stress level in bending as in compression. The effect of Nb addition is discussed from the viewpoint of ability for plastic deformation.

• 한국식품과학회지
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• 제19권1호
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• pp.50-53
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• 1987

Cytochrome C가 돼지지방의 산화에 미치는 영향을 조사하고자 돼지등 지방, cytochrome C, 아스콜빈산 및 아질산염을 사용하여 pH 5.8에서 지방산화도를 TBA방법으로 측정하였다. Cytochrome c첨가랑이 증가할수록 지방산화는 증가하였고, 산화증가정도는 Cytochrome c 첨가량이 증가할수록 감소하였다. 아스콜빈산이나 아질산염은 Cytochrome c의 지방산화촉진효과를 억제하지못하였으나, 두가지를 동시에 첨가하였을때는 지방산화촉진을 억제하였다. 결과적으로 가공육제품에 Cytoch-rome 가 다량함유된 염통을 첨가하여도 육제품 품질에 나쁜 영향을 주지 않을 것으로 사료된다.

• 한국식생활문화학회지
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• 제24권2호
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• pp.199-205
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• 2009

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3${\sim}$9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.

• 구강회복응용과학지
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• 제31권1호
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• pp.26-32
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• 2015

목적: 본 연구는 상악 중절치(#11) 금속 도재 하부구조물(metal-ceramic substructure) 제작 시 반복첨가법(addition method)과 침적법(dipping method)의 차이점을 비교 분석하여 작업의 효율성의 차이를 평가하여 침적법의 활용 방안을 제시하는 것이 주요 목적이다. 연구 재료 및 방법: 주 모형과 경석고 복제모형을 제작하여 반복첨가법과 침적법으로 코핑을 각 10개씩 20개를 제작하여 실험하였다. 코핑은 경석고 지대치 모형에 고정시키고 에폭시 마운팅 컵(epoxy mounting cup)에 매몰하였다. 시편은 경화 후 절단기를 사용하여 순,설방향으로 절단하여 사포 후 디지털 현미경을 이용하여 4지점을 측정하였다. 결과: t-test를 이용하여 제작된 지대치 substructure의 측정값 평균을 비교한 결과는 전반적으로 유의한 차이가 나타나고 있다(P < 0.05). 결론: 본 연구의 결과는 금속 도재 하부구조물 제작 시 반복첨가법과 침적법의 유의적 차이가 없으므로 활용 방안으로써 제시 될 수 있다.