• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.407-417
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• 2016

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.281-284
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• 2007

The effect of Ca addition on the microstructure evolution and deformation behavior of AZ31 magnesium alloy produced by hot extrusion was investigated. For this purpose, Ca was added into AZ31 melts to the level of 0.7 and 2.0 wt.% Ca. Then, AZ31 base alloy and Ca modified AZ31 alloys were extruded at $383^{\circ}C$. Ca added alloys showed finer grain size and increased hardness value rather than AZ31 base alloy. After isothermal hot compression, the shape of tested specimen exhibited a noticeable anisotropy due to the crystallographic texture effect. The ratio of major and minor axes of ovality was not directly related to test condition and Ca amount. Flow stress level increases with the increase of Ca addition at temperature below $300^{\circ}C$ because of fine microstructure. However, at high temperature and low strain rate region ($400^{\circ}C$ and $10^{-3}s^{-1}$), reverse tendency was observed since main deformation mechanism changes from dislocation slip to grain boundary sliding or diffusional process at high temperature.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.10a
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• pp.331-334
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• 2010

This paper proposes a new design of a video-base fire detection system using texture and color spatial distribution information. The video sequences used are taken in different days with different lighting conditions having different backgrounds. The time complexity of most previous vision-based fire detection techniques are very high due to lengthy programing. To overcome the problems of lengthy codes and time complexity, in this algorithm, at first we normalize the video image frames by size and color information. Then the spatial distribution of the color information is used to extract the candidate regions, later using visual texture of the fire, we detect the fire regions. The experimental results show an real-time fire detection over thousands of image frames, and have higher detection rate when compared to the conventional fire detection techniques.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

• Proceedings of the KIEE Conference
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• 2007.10c
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• pp.207-208
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• 2007

높은 효율의 태양전지의 개발은 태양전지 상용화에 꼭 필요한 일이다. 고효율 태양전지 개발을 위해 태양전시 시뮬레이션 프로그램인 PC1D를 이용하여 현재 많이 사용되고 있는 p-n 접합형 실리콘 태양전지의 변환효율에 영향을 주는 요소들, 특히 웨이퍼 표면의 texturing과 doping 농도를 변화시켜 최적의 요건을 찾고자하였다. texture depth = 3um, texture angle=$80^{\circ}$, base의 비저항=$0.1{\ell}{\cdot}cm$, emitter doping 농도=$5e+18cm^{-3}$에서 20.37%의 고효율을 얻을 수 있다.

• International Journal of Costume and Fashion
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• v.5 no.2
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• pp.11-27
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• 2005

La demarche et l'objet de cette recherche sont d'analyser, psychiquement, biologiquement, les marques de l'intersexualite presentent en Occident et les elements intersexuels, binaires dans le vetement, et egalement de comprendre l'ambiguite ou encore la fusion des identites sexuees. qui presente symboliquement a travers le vetement, dans la societe moderne. Malgre tous les points communs et differents, la base fondamentale dans les theories de I'Occident est que tout individu est psychiquement, biologiquement en quelque sorte un intersexuel qui s'ignore, avec des variations selon l'individu. En definitive, les compositions doubles des elements dans le vetement occidental montraient emblematiquement nos qualites doubles, masculins et feminins, et les trois elements semblent primordiaux pour l'elucidation de la predisposition du porteur : la couleur du tissu, sa texture et la forme du vetement. La mode d'aujourd'hui bascule entre masculin et feminin. Cette fusion de la mode semble le reflet d'une tendance intersexuelle et d'une fusion du genre.

• Journal of the Ergonomics Society of Korea
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• v.16 no.2
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• pp.83-100
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• 1997

The Human Sensory Feedback Laboratory, park of the Armstrong Laboratory at Wright-Patterson Air Force Base, Ohio, is involved in the development and evaluation of systems that provide sensory feedback to the human operator in telerobotic and virtual environment applications. Specific projects underway in the laboratory are primarily concerned with the information provided by force and vibrotactile feedback to the operator in dextrous manipulation tasks. Four specific research projects are described in the present report. These include : 1) experiments evaluating a 30-element fingertip display, which employs a titanium-nickel shape memory alloy actuator design to provide vibrotactile feedback about object shape and surface texture ; 2) of a fingertip force-feedback display for 3-dimensional information about object shape and suface texture ; 3) use of a force- feedback joystic to provide "force tunnel" information in pilot pursuit tracking tasks ; and 4) evaluations of a 7 degree-of-freedom exoskeleton used to control a robotic arm. Both basic and applied research questions are discussed.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.1
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• pp.50-63
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• 1998

This study investigated the effects of resin surface primers for rebase resins on the surface texture of denture base resins by the use of scanning electron microscopy. This study also evaluated the bond strength of rebase resins to denture base resin. The denture base resin in this study was Vertex RS (Dentimex Co., Ltd., Holland). The rebase resins used were Tokuso Rebase (Tokuyama Co., Ltd., Japan), Metabase (Sun Medical Co., Ltd., Japan), New True Liner(Harry J, Bosworth Co., Ill.), and Reverse (Nissin Co., Ltd., Japan). The test samples were divided into four parts: Group 1 : Treated with primer with brush. Group 2 : Immersed in the primer for 5 seconds. Group 3 : Immersed in the primer for 10 seconds. Group 4 : Immersed in the primer for 30 seconds. Control group : not treated with primer The results were as follows; 1. The bond strength of rebase resins to denture base resin is increased by application of primers. 2. Regardless of the rebase resin type, there was no significant difference among the bond strength in groups G1, G2, G3, G4. There was a significant difference with the control. (P<0.05) 3. Regardless of each group, the bond strength according to the rebase resin type was decreased in the following order: Tokuso Rebase, New Tru Liner, Reverse and then Metabase. 4. Under the scanning electron microscope, brush application produced a softening of the denture base surface. After immersion, all primers produced a spongelike structure on the denture base resin surface. The results of this study suggest that primers produce a significant effect by means of brush application, therefore it is recommended as the most convenient and logical procedure for application of the primers.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.