• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.382-388
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• 2010

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• Journal of the Chungcheong Mathematical Society
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• v.25 no.4
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• pp.771-777
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• 2012

We give a result on the density of certain additive arithmetic functions which count the number of restricted irreducible polynomials on the polynomial ring.

• Journal of applied mathematics & informatics
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• v.13 no.1_2
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• pp.471-477
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• 2003

In this paper we invstigate the new additive type functional equation f(2x - y) + f(x-2y) = 3f(x)-3f(y) and prove the stability problem for this equation in the spirit of Hyers, Ulam, Rassias and Gavruta.

• The Pure and Applied Mathematics
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• v.22 no.4
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• pp.365-374
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• 2015

In this paper, we solve the additive ρ-functional equations

• The Pure and Applied Mathematics
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• v.22 no.4
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• pp.375-382
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• 2015

In this paper, we solve the additive ρ-functional equations

• Journal of the Chungcheong Mathematical Society
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• v.36 no.4
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• pp.267-277
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• 2023

In this paper, we will first prove the linearity of additive mappings with bounded value near a point. And by using our theorem we will investigate the instability of the Cauchy equation in ℝ².

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2007.04a
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• pp.209-212
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• 2007

Non-additive measures and their corresponding Choquet integrals are very useful tools which are used in both insurance and financial markets. In both markets, it is important to to update prices to account for additional information. The update price is represented by the Choquet integral with respect to the conditioned non-additive measure. In this paper, we consider a price functional H on interval-valued risks defined by interval-valued Choquet integral with respect to a non-additive measure. In particular, we prove that if an interval-valued pricing functional H satisfies the properties of monotonicity, comonotonic additivity, and continuity, then there exists an two non-additive measures ${\mu}_1,\;{\mu}_2$ such that it is represented by interval-valued choquet integral on interval-valued risks.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.21 no.12
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• pp.1130-1134
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• 2008

Thermal and electrochemical properties were discussed with tris(2,4,6-trimethoxyphenyl)Phosphine (TTMPP) as a flame retradant additive for Li-ion battery. TTMPP showed excellent thermal stability with charged cathodes. Addition of 1 wt.% of the additive to the electrolyte improved the thermal stability without damaging the performance of the battery. The oxygne evolution reaction delayed nearly by $60^{\circ}C$. The capacity retention ratio in cycle life tests of the battery with 1 wt.% TTMPP was slightly improved comparing to the no additive cells.

• Magazine of the Korean Society of Agricultural Engineers
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• v.42 no.6
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• pp.115-121
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• 2000

The purpose of this research is to investigate properties and field application of non-shrinkage high strength concrete containing expansive additive. Before the field applications, several basic laboratory test are performed to evaluate the characteristics of air content, workability and strength of the concrete using calcium sulfa aluminate(CSA) expansive additive. As a result, high strength concrete using CSA expansive additive show similar workability and compressive strength to that normal concrete, and the optimum replacement ratio of them is obtained by 10% CSA expansive additive. Accordingly, it can be concluded that the use of CSA expansive additive is effective to prevent shrinkage crack and to achieve volume stability of concrete structure.