• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.430-435
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• 2008

The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.43 no.1 s.343
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• pp.7-12
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• 2006

In this study, we developed irreversible and stable micro-size ferromagnetic structures utilizing hydrogenation and electron-beam lithography processes. The compositionally modulated (CM) Fe-Zr thin films that had average compositions $Fe_XZr_{100-x}$ with $x=65-85\%$ modulation periods of similar to 1 nm, and total thicknesses of similar to 100 m were prepared. The magnetic properties of CM Fe-Zr thin films were measured using a SQUID magnetometer, VSM and B-H loop tracer. After hydrogenation, the CM films exhibited larger magnetic moment increases than similar homogeneous alloy films for all compositions and かey showed largest increase in $Fe_{80}Zr_{20}$ composition. After aging in air at $300^{\circ}K$ the hydrogenated $Fe_{80}Zr_{20}$ CM films showed much larger magnetic moment increases, indicating that they relax to a stable, irreversible, soft magnetic state. The selective hydrogenation through electron-beam lithographed windows were performed after the circle shaped windows were prepared on $Fe_{80}Zr_{20}$ CM films by electron beam lithography. The hydrogenation through electron-beam resist and W lithographic techniques give a $49\%$ magnetic moment increase. This method can be applied to nano scale structures.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.12
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• pp.1249-1255
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• 2011

In modern large-scale semiconductor manufacturing clean rooms, the energy consumed by the outdoor air-conditioning system during heating, humidification, cooling, and dehumidification of the incoming outdoor air represents about 45% of the total air-conditioning load required to maintain a clean-room environment. In particular, the energy required for humidification of the outdoor air in winter is very high. Therefore, evaluation and comparison of the energy consumption in key humidification systems, viz., steam-humidification and water-spray-humidification systems, used in outdoor air-conditioning systems would be useful to reduce the outdoor air-conditioning load in clean rooms. In the present study, an experiment with an outdoor air flow of 1000 $m^3$/h was conducted to compare the air-conditioning process and energy consumption in outdoor air-conditioning systems with electrodeboiler steam humidifiers and air-washer water spray humidification systems. The experimental results showed that the water-spray-humidification-type outdoor air-conditioning system consumed less electrical power than did the steam-humidification-type system and was more energy efficient during winter.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.238-245
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• 2004

The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L＊ (53.02∼55.64), a＊ (8.71∼9.87) and b＊ value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.

• Journal of Dental Anesthesia and Pain Medicine
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• v.22 no.2
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• pp.107-116
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• 2022

Background: Pain during fixed orthodontic treatment can have a detrimental effect on patient treatment compliance. To overcome this, there is a definite need to establish the best pain-relieving methods suitable for orthodontic patients in terms of efficacy and use. The objective of this study was to compare the effect of chewing gum and pre-emptive tenoxicam on pain after initial archwire placement and to evaluate the pain perceptions of orthodontic patients in the two groups while performing various functions at specific time intervals. Methods: Forty-two patients were selected and randomly divided into two groups: group A (chewing gum) and group B (pre-emptive tenoxicam). Pain perception was documented by patients immediately; at 4 h; at bedtime on the day of archwire placement; the next morning; at 24 h; and at bedtime on the 2nd, 3rd, and 7th day after the initial archwire placement. Pain scores were noted during fitting of the posterior teeth, biting, and chewing using a visual analog scale. The data obtained were subjected to statistical analysis. Results: Group A showed a significant increase in pain until the next morning while fitting the posterior teeth, biting, and chewing [36.2, 52.0, 33.4, respectively]], followed by a gradual decrease by the 7th day. Group B showed a significant increase in pain at bedtime on biting, with a peak value of 47.5. Pain on chewing, fitting posterior teeth, peaked the morning of the next day (100.0, 45.0). The Freidman test showed a statistically significant difference with a p-value of < 0.01. Higher pain scores were observed while chewing and biting compared with that while fitting the posterior teeth in both groups. The overall comparison of pain control between the two groups was not statistically significant [P > 0.05] between the two groups. Conclusions: Chewing gum was not inferior to pre-emptive tenoxicam. Thus, chewing gum is a non-pharmacological alternative to analgesics for orthodontic pain control that eliminates the chance of adverse reactions and can be used in the absence of adult observation.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.1B
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• pp.161-168
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• 2008

The ecological environmental zones in coastal area, like tidal flat and salt marsh, were gradually decreased due to large scale of coastal development projects, reclamation and so on. Therefore, the development of artificial tidal flat and salt marsh has been emphasized in coastal area as mitigation concept and studies on related this background has performed. But studies on the quantitative evaluation for degree of restoration were insufficient. In this paper, as a fundamental study for evaluation of restoration on the creation of ecological environmental zones in coastal area, it was conducted that the monitoring and experiment for bio-chemical factors (bio-diversity, population and biomass of macro-benthos, survival ratio of reed, the number of heterotrophic bacteria and physico-chemical characteristics such as COD, IL, TN, TP and pH) using a in-situ pilot plant of tidal flat (Zone. P1) and salt marsh (Zone. P2), which was distinguished by content of dredged soil, in Jinudo, Nakdong estuary. From results of this study, the restoration index (RI), for evaluation concerning degree of restoration on the creation of ecological environmental zones in coastal area, was suggested and quantitative evaluation was performed using a restoration index (RI).

• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.56-62
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• 2011

We investigated quality characteristics of Seoktanju (one of the Korean traditional rice wine) which was fermented using five kinds of Korean commercial Nuruks. The purpose of this study was to research what effects on the quality of Seoktanju by using different Nuruks. We analyzed general component such as each mash's temperature change patterns, pH, titrable acidities, reducing sugar contents, volatile acids, and sugar contents during fermentation periods and studied sensory evaluation of produced Seoktanju (10 days). On the whole, temperature change patterns in the each mashes were depend on room temperature. All Seoktanju's pH was reduced rapidly up to three days after first mashing (pH 3.13-3.57) and after that was increased gradually. The end of fermentation pH was pH 3.6-4.05. Mostly, acidities were indicated high(0.59%) and Nuruk-B was showed highest acid value. These results seems to be different as occasion organic acids producing activity depend on the number of yeast, material contents, optimal temperature in the each mashes by fungi and lactic acid bacteria in Nuruks. In reducing sugar contents and sugar contents, Nuruk-C treatment were showed the highest value with 5.36%, $23^{\circ}brix$, respectively and alcohol content was lowest with 8.6%. In the five kinds of reproduced Seoktanju, alcohol content was the highest in the treated Nuruk-A group. Volatile acid value was the highest with 132.6~263.7 ppm at the 3 day after first mashing day but as the fermentation time goes on, it was reduced sharply by 5.25~5.94 ppm. Sensory evaluation was performed with 5 point scale, the Seoktanju using Nuruk-D was presented by 4 point, while Nuruk-A was presented lowest by 2.77 point on overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Publications of The Korean Astronomical Society
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• v.30 no.1
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• pp.11-16
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• 2015

First light galaxies have predictable linear clustering, and are expected to produce fluctuations with a characteristic spatial power spectrum, which peaks at an angular scale of ~ 10 arcminutes and in the $1-2{\mu}m$ spectral regions. The Cosmic Infrared Background ExpeRiment 2 (CIBER2) is a dedicated sounding rocket mission for measuring the fluctuations in the extragalactic infrared background light, following up the previous successful measurements of CIBER1. With a 28.5 cm telescope accompanied with three arms of camera barrels and a dual broadband filter on each H2RG (${\lambda}_c=2.5{\mu}m$) array, CIBER2 can measure 6 bands of wide field ($1.1{\times}2.2$ degrees) up to 3 AB magnitudes deeper than CIBER1. This project is leaded by California Institute of Technology/Jet Propulsion Laboratory, collaborating internationally with Institute of Space and Astronautical Science in Japan, Korea Astronomy and Space Science Institute, Korea Basic Science Institute, and Seoul National University. The Korean team is in charge of 1) one H2RG scientific array, 2) ground station hardware and software, 3) telescope lenses, and 4) flight and test bed electronics fabrication. In this paper, we describe the detailed activities of the Korean participation as well as the current status of the CIBER2 project.