• Korean journal of food and cookery science
• /
• v.11 no.3
• /
• pp.237-243
• /
• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

• Korean Journal of Microbiology
• /
• v.5 no.2
• /
• pp.43-54
• /
• 1967

The characteristics of enzymic sources and its effective uses concerned with brewing of Yack-Tack Joo which is traditional and popular liquors for all Korean have been studied. Results obtained are as follows; 1)Kock Ja (enrich of fungi and yeast produced in Korean brewery) is found to be weak in its liquifying(600U.) and saccharifying activity(1300U.), so that it is useful to conbine two factors effectively for better brewing. 2) The additional ratio of Kok Ja per materials is seems proper at line of 20 percent for better fermentation and the enzymic preparations inoculated of microorganisms in wheat bran is seems proper at 25 percent line. 3) Adding the enzymic preperation in which the strain Rhyzopus had been inoculated to the experimental mash at 5 percent per material, the rate of fermentation was revealed highest degree than those of else. 4) It is not proper to add a single Bun Kok in fermentation, as it produce much acid in mash during brewing. 5) However, the enzymic preparation composed of Asp usami and Rhyzopus sp. produced less acid in brewing. 6) The increasing of temparature in enzymic samples, temparatures of the mixtured Kuk(Kok Ja and enzymic preparation) are higher than those of single addition at the first stage in pre-fermentation, but there are no differences at the late stage of post-fermentation. 7) Amount of amino acids in the plot of enzymic prepation are found much more than those of single use at late stage of post-fermentation. In the plot of single use of Kock Ja, the amount was the most than else, the proteinase activity is strongest more than else. 8) In the brewing of Korean Tack-Yack-Joo, it is desirable less amount of acidity, more amount of amino acid, stronger liquifaction of starch and vigorous saccharification. Thren it was found that the application of two prepations(Kock Ja and Bun kok) is most effective to get moderate quality in Tack-Yack-Joo brewing.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.6
• /
• pp.574-579
• /
• 2002

The effect of Woomegi Dduct mixed with Tack-ioo and So-ju, and made of glutinous rice flour added with various proportions of nonwaxy rice and wheat flour, were studied by the textural and the sensory characteristics. Springiness, gumminess of Woomegi Dduck added with wheat flour tended to be higher than the one with nonwaxy rice flour and cohesiveness tended to increase as the addition amount of glutinous rice flour increased. The degree of gelatinization tended to decrease as the addition of nonwaxy rice flour and wheat flour contents increased from 10 to 50% Overall sensory score of the sample with 50% of wheat flour added to the glutinous rice flour and mixed with Tack-joo was the highest.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2002.02a
• /
• pp.147-147
• /
• 2002

• Applied Chemistry for Engineering
• /
• v.18 no.2
• /
• pp.121-125
• /
• 2007

Siloxane monomer and oligomer were introduced to n-butyl acrylate and methyl methacrylate copolymer for improvement of water resistance and tactile sensation of acryl-type emulsion. Terpolymerimerization of n-butylacrylate, methyl methacrylate and siloxane monomer or oligomer was carried out in aqueous solution. The glass transition temperature (Tg) of terpolymer decreased with increasing siloxane monomer, however, the Tg of terpolymer increased with increasing siloxane oligomer due to the crosslinking of acrylated end group. The adhesion property and surface energy of the obtained terpolymer decreased with introducing siloxane monomer or oligomer in terpolymer. Decrement of tack and surface energy means the enhancement of water resistance and tactile sensation of the emulsion.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2002.02a
• /
• pp.149-149
• /
• 2002

• 대한임상약리학회:학술대회논문집
• /
• 1997.12a
• /
• pp.58-58
• /
• 1997

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2009.06a
• /
• pp.419-420
• /
• 2009

The authors fabricated the nanostructural patterns on the surface of SiN antireflection layer of polycrystalline Si solar cell and the surface of crystalline Si wafer using anodic aluminum oxide (AAO) masks in an inductively coupled plasma(ICP) etching process. The AAO nanopattern mask has the hole size of about 70~80nm and an ave rage lattice constant of 100nm. The transferred nano-patterns were observed by the scanning electron microscope (SEM) and the enhancement of solar cell efficiency will be presented.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2009.06a
• /
• pp.427-428
• /
• 2009

The authors investigated anomalous nanoporous structures of aluminum oxides during the Al anodization process. We implemented two-steps anodizing process for the electrolyte of oxalic acid. As increasing DC voltages, lattice constants are proportionally increased. For the curved surface, the surface electric field was distorted so that the nanoporous pipe channel changed to a cone-type shape. We confirmed the periodicity by using the FFT(Fast Fourier Transform) analysis.

• Proceedings of the KIEE Conference
• /
• 2011.07a
• /
• pp.2177-2178
• /
• 2011

In this paper, adaptive speed sensorless vector control, sliding mode observer to be present. Adaptive sliding mode observer of the motor stator coordinate system using the voltage equations of the rotor flux components are observed. Lyapunov function of the induction motor speed is estimated by the relationship further. In order to establish such a control scheme based on the way conventional PI controller and sliding mode observer annexing characteristics of the system through simulation and experiment were compared. Analyzed and compared according to the results presented confirmed the usefulness of the system.