• Title/Summary/Keyword: Addition Test

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A Study on Physicochemical Characteristics and Sensory Evaluation According to Development of Herbal Sauces of Jujube and Omija (대추와 오미자 약선소스의 이화학적 밑 관능적 특성에 관한 연구)

  • 곽은정;안준희;이호근;신민자;이영순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.1
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    • pp.7-11
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    • 2002
  • Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

A Study on the Effect of Pair Check Cooperative Learning in Operating System Class

  • Shin, Woochang
    • International Journal of Internet, Broadcasting and Communication
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    • v.12 no.1
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    • pp.104-110
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    • 2020
  • In the 4th Industrial Revolution, the competitiveness of the software industry is important, and as a solution to fundamentally secure the competitiveness of the software industry, education classes should be provided to educate high quality software personnel in educational institutions. Despite this social situation, software-related classes in universities are largely composed of competitive or individual learning structures. Cooperative learning is a learning model that can complement the problems of competitive and individual learning. Cooperative learning is more effective in improving academic achievement than individual or competitive learning. In addition, most learners have the advantage of having a more desirable self-image by having a successful experience. In this paper, we apply a pair check model, which is a type of cooperative learning, in operating system classes. In addition, the class procedure and instruction plan are designed to apply the pair check model. We analyze the test results to analyze the performance of the cooperative learning model.

The Influences of Whole-body Activity in A Short Time Period on Mental Work (단시간의 전신근력활동이 정신적 작업에 미치는 영향)

  • Kim Jeong-Man
    • Proceedings of the Society of Korea Industrial and System Engineering Conference
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    • 2002.05a
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    • pp.69-78
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    • 2002
  • This paper examines the effects on mental fatigue of changes in the intensity of physical activity. A treadmill-equipped instrument and perception tester were used to attain several levels of physical activity In this paper, In order to determine the individual levels of physical activity of subjects, Borg-RPE scale, Heart Rate(HR) and Respiratory Quotient(RQ) were used. Also, an addition test in whole-body activity on treadmill-equipped instrument as an indicator of mental fatigue were performed. In the above experiments, the scores obtained in addition test administered before and after physical activity at each intensity level used. Restricted within the limits of this paper, the results of these tests showed that mental fatigue decreased after physical activity.

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The Physicochemical and Sensory Characteristics of Jook Containing Different Levels of Skate(Raja kenojei) Flour (홍어 분말을 첨가한 죽의 품질 특성)

  • Kim, Kyung-Hee;Cho, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.207-213
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    • 2008
  • This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

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Quality Characteristics of Jook Prepared with Lotus Root Powder (연근 분말을 첨가한 죽의 품질 특성)

  • Park, Bock-Hee;Cho, Hee-Sook
    • Journal of the Korean Home Economics Association
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    • v.47 no.3
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    • pp.79-85
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    • 2009
  • This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

An Experimental Study on Performance of neater Stops at Construction joints in Tunnel (터널 시공이음부에서의 방수재 역할에 대한 실험연구)

  • 백송훈
    • Proceedings of the Korean Geotechical Society Conference
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    • 1999.10a
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    • pp.217-223
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    • 1999
  • Mostly, water leakage took place in construction joints. In case of cable tunnels constructed by open-cut method, waterstops have been used to prevent the water leakage. But, we haven't any experience to install the waterstops in NATM cable tunnels. So, it is necessary to develope the waterstops and test the performance of it in laboratory. We manufactured cable tunnel lining quarter scale model by pouring concrete, and installed the waterstops. After filling the inside of concrete lining about two-third with water, we put the air pressure on the water, In addition, it is also carried out water leakage test for concrete lining model without waterstops. As a result, we confirmed the performance of waterstops and its adaptability. It is also tested that the performance of rubber gaskets used in concrete segments of Shield tunnelling. In addition, we determined the allowable infiltration rate for cable tunnel with non-drainage system.

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폐금속광산 주변 오염물질의 안정화 처리

  • Gwon Ji-Cheol;Jeong Myeong-Chae;Jeong Mun-Yeong
    • Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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    • 2006.04a
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    • pp.41-44
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    • 2006
  • The objective of this study was to evaluate the stabilization of As and heavy metals in tailings from the Samkwang Au-Ag mine with $Ca(OH)_2$. In order to evaluate the stabilization ability of As and heavy metals in the tailings, column test was implemented with various conditions as 1) particle size of $Ca(OH)_2$, 2) mixing method and 3) flow rate of eluents during 60 days. The results showed that addition with 5% of $Ca(OH)_2$ in 1kg of the tailings had the most effective ability of stabilization up to 95%. In addition, stabilization ability of As and heavy metals in tailings was enhanced using a fine powder of $Ca(OH)_2$. Therefore, stabilization technology can be used as a remediation of As and heavy metals in mine wastes including tailings and a nearby soils from abandoned metal mines.

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Corrosion and Adhesion of Electrophoretic Paint on AZ31 Magnesium Alloy Pretreated in Cerium Chemical Conversion Coating Solution

  • Phuong, Nguyen Van;Moon, Sungmo
    • Proceedings of the Korean Institute of Surface Engineering Conference
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    • 2015.11a
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    • pp.189-189
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    • 2015
  • In this study, the corrosion resistance and adhesion of electrophoretic paint (E-paint) were studied on AZ31 magnesium alloy pretreated in cerium chemical conversion coating solutions with the addition of various ethanol concentrations. It was found that with increasing ethanol concentration from 0 to 90 percent can decrease the formation of $Mg(OH)_2/MgO$ and increase the formation of nano-crystalline cerium oxides on the coating. Both corrosion resistance and adhesion of E-painted AZ31 increased with increasing ethanol concentration. The best E-paint sample was observed on the sample pretreatment in cerium chemical conversion coating solution with the addition of 80 percent of ethanol. This sample showed an excellent adhesion without paint detached after water immersion test for 500 h at $40^{\circ}C$, and only a few blisters observed at the near scratched sites after 1000 h salt-spray test.

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A Study on Ni Base Anti-galling alloy with Finely Dispersed Precipitates (석출상이 분산제어된 내마모성 니켈기 윤활합금 연구)

  • Kim, Young-Kyu;Kim, Kyung-Tak
    • Journal of Korea Foundry Society
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    • v.26 no.4
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    • pp.191-196
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    • 2006
  • The effects of Bi and Te on the anti-galling behaviors of Ni base alloy were investigated by SEM, galling test and wear test. Anti-galling characteristics depended on the structure of matrix and distribution of Bi-rich phase which was precipitated at grain boundary. The addition of 5 wt% Bi markably enhanced anti-galling properties. The addition of Te caused Bi-rich precipitates to disperse finely and casting structure to form equiaxed type. From the above tests, the concentration of 5 wt% Bi and 1 wt% Te was selected to optimize in this alloy.

The relation between phonetic differences of Korean learners' production of English vowels, pronunciation intelligibility and speaking proficiency test scores (한국인 학습자 영어 모음 발화의 음성학적 차이와 발음 이해도, 말하기 점수와의 관계)

  • Kim, Ji-Eun
    • Phonetics and Speech Sciences
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    • v.9 no.2
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    • pp.1-7
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    • 2017
  • The purpose of this study is to investigate the relations between phonetic differences among Korean learners' production of English front vowels, pronunciation intelligibility and speaking proficiency test score. To do so, thirty Korean university students were asked (1) to read English text book paragraphs and (2) describe a picture. Two English native raters and one Korean rater evaluated Korean subjects' English pronunciation intelligibility and speaking. In addition, subjects' English vowel productions were acoustically analyzed(F0, F1, F2, vowel duration, intensity). The results of the study show that the vowel quality and pitch of the unstressed vowels and lax vowel are related to the pronunciation intelligibility. In addition, the scores of pronunciation intelligibility and speaking are highly related.