• Korean journal of food and cookery science
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• v.24 no.3
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.5
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• pp.143-151
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• 2016

The aim of this study is to investigate the optimal algorithm to extract medical radiation induced pixel signal from complementary metal-oxide semiconductor (CMOS) sensors of smartphones camera. The pixel intensity and pixel number of smartphone camera were measured as the X-ray dose was increased. The front camera of the smartphone camera has low noise property and excellent dose response as compared to the back camera of the smartphone. The indirect method which uses scintillation crystal in front of the smartphone camera, couldn't improve the X-ray detection efficiency as compared to the direct method which does not use any scintillator in front of the smartphone camera. When we used the algorithm which employing threshold level on the pixel intensity and pixel number, the dose linearity was more higher for the pixel intensity rather for the pixel number. The use of pixel intensity of Y color component which represents the grey scale, would be efficient in terms of the radiation detection efficiency and reducing the complexity of the image processing. We expect that the radiation dose monitoring can be managed effectively and systematically by using the proposed radiation detection algorithm, thus eventually will contribute to the public healthcare.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• Journal of Ginseng Research
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• v.28 no.3
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• pp.157-164
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• 2004

The study was conducted to investigate the tissue and chemical characteristics of rusty root epidermal cells. In histological study, the rusty symptoms were frequently observed in the epidermis of ginseng root and to be yellow under microscopic observation. Disks of the epidermal cell tissue of the rusty root were usually 2 and 3 times greater in the number of cell layer and thickness of cell wall than the healthy root, respectively. The color degree of methanol extracts from the rusty root epidermis was 5.5 times higher than that of the healthy root. And the extracts of rust matter in the root epidermis were easily dissolved in polar solvents compared to nonpolar solvents. UV-absorption spectra of methanol extracts in various fractions of phenolics showed a maximum peak between 275∼280 nm. The crude lipids and phenolic compounds such as acid insoluble bound phenolics, acid insoluble esterified phenolics, acid insoluble condensed phenolics, insoluble bound phenolics and free phenolics were also more in the rusty root epidermis than in the healthy one. Fe content in the rusty root epidermis was 2.7 times higher than that of healthy one. It was presumed that the phenolic compounds(precursor of the rusty) in association with lipid and iron in the root epidermis might defence the root when ginseng root was depressed by the unfavorable conditions in soil and/or portions of a root system were subjected to anoxic conditions.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Science of Emotion and Sensibility
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• v.13 no.1
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• pp.91-102
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• 2010

This study investigates the dominant degree of product design factors through the process of change of design factors. The previous research suggested a concrete measurement method of dominant designs, but it did not investigate empirically the degree of dominance due to the limited data for changes of designs. In this research, thus, after collecting design data of mobile phones and we measured the dominance and structure change of the designs by year. The analyses showed the following two things. First, in design factors of mobile phone the dominance on the body form and the edge grows more and both of them as dominant design factors tend to converge into the rectangular body form and the round edge, respectively. Second, the dominance on other design factors(e.g. the button type, the open type, whether or not to have digital multimedia broadcasting(DMB) and video telephony functions, the combination of colors and the body color) increases and decreases; and hence, design levels tend to diverge. In conclusion, the measurement of dominance on product design factors contributes to marketing managers and designers who are required to establish a strategy for products under the rapidly changing circumstances of market. This research aims to provide those managers and designers with a guide line for a successful development of new product to prepare for the dominant design from this empirical study.

• Journal of Korean Home Economics Education Association
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• v.21 no.3
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• pp.65-81
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• 2009

The purpose of this thesis was to analyze shopping orientations of adolescence and to understand the reasons of their dissatisfactions in purchasing garments at so-called internet malls. This study was to provide basic information helpful in clothing study by finding out dissatisfactory factors of adolescence purchasing clothes through internet malls. This survey was done among 273 students of 3 junior-high schools and 3 high schools within the boundary of Seoul and its suburb area, among which 265 of them were qualified as legitimate survey. The results were as follows. First, the youth shopping trends were divided into the 5 categories according to the basic trends. And the 5 categories were 'Convenience seeking', 'Peer-assimilating', 'Personality/trend worshipping', 'Passive and inactive', and 'Thrifty' The survey represented that girls showed higher garment assimilating rate and made better economic choices than boys did. The survey also showed that the highschool students used internet shopping mall in order to seek better prices. furthermore, the primary targets of the juvenile internet shopping were shoes and garments, which includes both upper and lower clothing. Second, The dissatisfaction factors of internet shopping were the 'Mismatch of the goods in the screen and those of the real life', 'Exchange/Refund', 'Qualify', 'Desigin and color', 'Shipping', and 'Size' in order of biggest to the smallest. The dissatisfaction rate was higher among the groups of 'Thrifty', 'Personality/Trend worshipping', 'Convenience seeking', girls and highschool goers.

• Korean Journal of Poultry Science
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• v.46 no.2
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• pp.87-94
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• 2019

Huge amount of persimmon peels, which are byproducts usually arising after making dried persimmons from fresh persimmons, are generated in fall, every year. As the dry matter of persimmon peel contains carbohydrates over 80%, it could be a good candidate for feed. In this study, we evaluated the persimmon peel as a feed resource for a hen laying eggs. Persimmon peel has lower ratio of crude protein and fat composition while higher ratio of crude fiber composition compared to a basal laying hen feed. Feeding the persimmon peel by adding to the feed at the level of 2% or 5% did not affect the egg-laying rate from beginning to the peak of laying. In addition, feeding the persimmon peel did not affect the egg quality either, as the pH, Haugh unit, yolk color and shell thickness of the egg were not different from each other. The composition of amino acids and fatty acids were also almost same for each other, except for the linolenic acid which was slightly higher in the persimmon peel feeding groups. In conclusion, addition of persimmon peel to the feed up to 5% might be helpful to increase the income and reduce the waste produced from the agricultural byproduct.

• Imaging Science in Dentistry
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• v.30 no.3
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• pp.155-158
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• 2000

The purpose of this paper is to explain the making procedure and the usage of receiver operating characteristic (ROC) curve for interpretation of radiographic images. The conventional radiograms obtained after the creation of the lesions in the acrylic plates and were enhanced in color. The observer were informed of which tooth to examine, the 'a priori' probability of a lesion present and the approximate diameter of the lesions. The two groups of films were interpreted separately by the same observer using the same rating scale. The following rating scale was used: A; definitely no lesion, B; probably no lesion, C; not sure, D; probably a lesion, and E; definitely a lesion. In analysis, for each observer the diagnostic results in terms of true positive (TP) and false positive (FP) decisions were plotted on a graph. The lowest point on the graph represents the TP and FP when only decisions designated as E according to the rating scale are included. The next point shows the TP and FP values when diagnoses designated as D are added and so forth. By connecting such plot points, a receiver operating characteristic (ROC) curves is obtained. The area under the curve represents the diagnostic accuracy resulting from a diagnostic performance at pure chance level and a value of 1.0 at perfect performance. This method has been known as an useful method to detect the minute difference for each radiographic technic, each observer and for the different lesion depths.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.38-47
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• 2007

This study was carried out to develop a new application field and obtain the basic data of citrus peel as waste in Jeju island and traditional Hanji for producing functional Hanji. The results measuring physical and optical properties, water vapor permeance and antibacterial activity are as follows. It was revealed that apparent density go as down but bulk raise up in the structural view of Hanji with increasing of the addition various Korean citrus peel (citrus unshiu, cheonggyun and hanrabong peel, and citrus unshiu peel powder) percentages, and that the density of Hanji added citrus unshiu peel was higher, but bulk was lower in compared with Hanji added other kinds of peel. Those Hanji added citrus unshiu peel, cheonggyun peel, hanrabong peel and citrus unshiu powder were very great not only in the strength (breaking length, burst index, tear index and folding endurance) but also in water vapor permeant rate in comparison with Hanji. The pHs of Hanji were neutrality (7 to 8). The brightness of the Hanji added various citrus peel percentages was low in compared to Hanji, and the 40% addition of hanrabong peel was the lowest. When 40% hanrabong peel was added to Hanji, it was very yellow in the color degree. When cheonggyun peel was added to Hanji manufacture, water vapor permeant rate was highly effective. It is known that vacant space of intrafiber was reduced by image analysis of Hanji and the additions of peel of citrus unshiu, cheonggyun and hanrabong were distributed equally in the interior of Hanji. The antibacterial activity of Hanji added citrus unshiu peel is more than 98%. After all, it would be able to increase utilization of Hanji, extensively. Namely, production of high quality Hanji added functional materials is expected for new valuable industry of citrus peel and Hanji.