• Culinary science and hospitality research
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• v.18 no.5
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• pp.267-278
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• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• Food Science and Preservation
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• v.24 no.8
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• pp.1067-1078
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• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Korean Journal of Optics and Photonics
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• v.21 no.2
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• pp.82-88
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• 2010

Photopolymer is a material for recording three dimensional holograms containing photo information. Photopolymer has been found to be a proper material due to many advantages such as high DE value, easy processing, and low price. Compositions of PVA, monomer, initiater and photosensitizer were determined by previous experiments and the compositions of $SeO_2$ and $TiO_2$ were considered as variable to find out the effects of $TiO_2$ on DE. The DE values were constant for the varying compositions of $TiO_2$ (0.1 mg~1.0 mg). In other words, $TiO_2$ is not directly effective on the DE values. Composition change experiments from $SeO_2$ 0.1 mg, $TiO_2$ 0.9 mg to $SeO_2$ 0.9 mg, $TiO_2$ 0.1 showed a maximum DE value of 73.75% at a component of $SeO_2$ 0.8 mg, $TiO_2$ 0.2 mg. It seemed that regardless of the amount of $TiO_2$, increasing the amount of $SeO_2$ gently increases DE`s. If nano particles are heavily added, transparent films could not be made due to the separation of particles by the solubility decrease. Photopolymer films could be made with high DE values for an extensive angle range if $TiO_2$ additions were kept minimum and $SeO_2$ additions were kept maximum.

• Food Science and Preservation
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• v.22 no.2
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• pp.211-217
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• 2015

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

• The Korean Journal of Nuclear Medicine
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• v.7 no.2
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• pp.1-12
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• 1973

The most commonly used methods for determining thyroxine binding globulin(TBG) concentration as the total thyroxine-binding capacity utilize electrophoretic seperation of serum. Although technically simple, the electrophoretic method is time consuming and is limited in the number of samples which can be run in a single assay. The author presented a single $T_4$ load ion exchange resin method as an approach to simplify the technique as with clinical practicability and results were analyzed. For construction of the standard curves, serum mixtures were diluted with barbital buffer.which effectively blocked $T_4$-binding to TBPA. For each serum dilution, a constant amount of $T_4-^{125}I$ and increments of unlabelled $T_4$ were added. After incubation in water bath, resin beads were dispensed to the samples which binded all $T_4$ not bound to TBG. The radioactivity in the supernatant was counted in the gamma scintillation counter. Each standard curve was plotted from the percent counts in the supernatant and total $T_4$ in each tube. Unknown samples were diluted to 1:40 and ran at a single $T_4$ loading concentration, and the TBG capacity of the samples was able to be read on the standard isobars. The following results were obtained. 1) Mean and standard deviation for TBG capacity in normal population was $28.6{\pm}5.09{\mu}g\;T_4/100ml$. 2) $24.9{\pm}3.87{\mu}g\;T_4/100ml$ in hyperthyroidism showed low TBG capacity comparing to normal population.(p<0.025) 3) $31.0{\pm}2.40{\mu}g\;T_4/100ml$ in hypothyroidism showed high TBG capacity tendency comparing to normal population. 4) Reversed correlationship existed between TBG capacity and $T_3$ resin uptake(r=-0.624), TBG capacity and serum $T_4$ value (r=-0.859), and TBG capacity and free thyroxine index(r=-0.623). The author assumes that this method of assay is considerably simpler in instrumentation and technique than any other assays traditionally being used, and seems to be more practical for routine clinical laboratory use.

• Food Science and Preservation
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• v.17 no.3
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• pp.343-350
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• 2010

Cheongkukjang was prepared by addition of medicinal herb powder (from Lentinus edodes, Codonopsis lanceolata BENTH et HOOK, or Houttuynia cordata THUNB) to improve Cheongkukjang quality and functional properties. Redness and yellowness (measured using Hunter’s color values) increased with increasing amounts of medicinal herb powder, whereas lightness (the third Hunter's color value) and pH decreased. Crude protein and lipid levels of Cheongkukjang decreased with increasing amounts of added medicinal herb powder, whereas powder addition did not affect either the moisture or crude ash content of Cheongkukjang. The major organic acids of Cheongkukjang were lactic acid, acetic acid, succinic acid, and citric acid, and acid levels increased as the proportion of medicinal herb powder in the Cheongkukjang preparation increased. The major amino acids of Cheongkukjang were glutamic acid, aspartic acid, leucine, arginine, and lysine and the principal fatty acids were linoleic acid, oleic acid, palmitic acid, and linolenic acid. Addition of medicinal herb powder to Cheongkukjang increased both crude saponin and quercetin contents. Sensory scores of Cheongkukjang containing 2% (w/v) medicinal herb powder were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of the Korean Society for information Management
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• v.19 no.1
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• pp.23-46
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• 2002

With explosively increasing digital contents, library and Information center should have a new role between knowledge providers and knowledge users as information brokering organization. Electronic transaction system should be required for performing this brokering service since economic value is added to information and knowledge in information society. The developments and changes around library are keeping up with increasing building digital library and digitalizing printed sources. With the rapidly changing circumstances, the Internet is currently witnessing an explosive growth. By serving as a virtual information resource. the Internet can dramatically change the way business is conducted and Information is provided. However because of features o( the Internet like openness and information sharing, it has fundamental vulnerabilities in security issues. For Instance, disclosure of private information and line eavesdropping such as password, banking account, transaction data on network and so on are primary obstruction factors to activation of digital contents delivery on network. For high network security and authentication, this paper looks at smart card technologies and proposes multi-authentication protocol based on smart card on open network, implements and analyzes it.

• Korean Journal of Clinical Laboratory Science
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• v.37 no.1
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• pp.56-60
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• 2005

Human chorionic gonadotrophin (hCG) and unconjugated estriol (uE3) were added to AFP to make what is commonly known as the Triple test. The Triple test combines results from these three tests and has been a standard screening procedure for several years. Recent studies have demonstrated the usefulness of adding inhibin-A to Down's syndrome risk assessment. The Quad test adds dimeric Inhibin-A (DIA) to the three other markers and uses the same computer program to calculate risk factors. Testing was performed between 14 and 21 weeks of gestation. Sample size were 648 samples and period of study was from 1, July, 2004 to 30, September, 2004. Used analytical methods for AFP, hCG and uE3 were radioimmunoassay (RIA) and dimeric inhibin A was enzyme-linked immunosorbent assay (ELISA). Adding dimeric inhibin-A as a fourth marker to the standard triple test increases the detection rate from 62 % to 75 % with a false-positive rate of 5%. The DIA based Quad test has been shown to be the most effective second trimester screening test for Down's syndrome suitable for routine use. Increased DIA values are observed during normal pregnancy where a bimodal pattern response is seen. Values increase during the first trimester, decline after 14 weeks, and re-ascend between 17-25 weeks. Values for DIA may be additionally elevated during a Down's syndrome pregnancy. Dimeric inhibin A is a glycoprotein hormone made by the ovary and placenta. DIA levels are twice as high in Down's syndrome pregnancies. AFP, hCG, and uE3 levels vary with gestational age, and incorrect gestational dating will influence results. DIA levels do not vary substantially with gestational age, resulting in greater screening accuracy. Although the Quad test is an improvement over the Triple test, it is important to underscore the fact that a positive test on both should be done. Most women who initially screen positive will be found to be carrying normal babies when amniocentesis and definitive diagnostic chromosome analysis are done.

• Journal of Korean Academy of Nursing Administration
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• v.5 no.2
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• pp.237-251
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• 1999

The purpose of this study is to suggest successful strategies through which the effect of the information system of a hospital can be forecasted at the nursing department. In order to set up successful strategies, in the first place, both the methods of CSF(Critical Success Factor: Rockart, 1979) and ULD(User-Led Development) method and the method suggested by the Korea Productivity Center were applied. In order to measure the improvement of nursing productivity, the Dissonance theory was used. The data were collected from 100 employees serving at the clinic department of Kwangju Patriots' and Veterans' Hospital from July 4 to July 25, 1998 with reference to all 222 cases, for sampling work; then the part of the efficiency of the treatment or management of hospital business - simplification of the process of the treatment of hospital business and reduction of the time of the treatment of hospital business were measured; and in order to forecast organizational behavior, 100 cases of organization behavior were analysed, based on the well structured, questionnaires. In order to forecast the user's organizational behavior, a tool(Ronald. 1988; Stephen, 1982: Senn, 1992: Olsen, 1980: Anderson, 1988: Kim. 1992: Cho. 1994) to measure the extent or degree of the user's recognition or understanding whose reliability coefficient is 0.63 was used: and regarding the items expected by the users concerning the convenience of the system, a tool created by Bernadett, Szajna and Richard W. Scamell(1993) whose reliability coefficient is 0.88 was used. And finally, those data were analysed, utilizing the statistical package of SPSS/PC 6.0. successful strategies are suggested as follows: 1. In order that the Kwangju Patriots' and Veterans' Hospital's purpose can be successful through its strategic, information system, the quality of its services should be elevated. and for elevating the quality of medical services, elevation of the quality of medical expertism or specialty is an important factor in determining such quality. 2. In order to make the hospital information system to be successful, the hospital's top manager should participate in the effort making it successful with helping hands of the members or personnel of the hospital. 3. In order to make users participate in the hospital information system, it is prerequisite that all nurses in a hospital should voluntarily participate in the system 4. In order to reduce the expense, the time in coping with business per duty should be reduced by 10${\sim}$33.23%. The time of the direct nursing care which added value is relatively high should be elongated in order to elevate the quality of hospital services. 5. Since the introduction and spread of the hospital information system are influenced by the duration in the experience of computer use, the user of the hospital information system should have a plan to receive well-planned computer education. Finally it is suggested that the forecast of long-term productivity through a review of the user's expectation of the system should be inspected and tested through continuous studies of its effectiveness.