• Applied Chemistry for Engineering
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• v.24 no.1
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• pp.24-30
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• 2013

The adsorption characteristics of cationic starches and starch-oligomers were investigated using the quartz crystal microbalance with dissipation monitoring (QCM-D). The adsorbed amount of modified starches was higher than that of cationic surfactants such as $C_{12{\sim}16}$ trimethylammonium bromide. Cationic starches did not show the tendency depending on the degree of cationic substitution and molecular weight. On the other hand, the softness of the adsorption layer increased with the molecular weight of cationic starches in a viscoelasticity terms. During the adsorption/desorption steps, the amount of adsorbed cationic surfactants was 4~9 times. On the other hand, the difference in the amount of adsorption of all the $C_1$ grafted cationic starches was just 0~50%. In addition, the rigidity of the adsorption layer of cationic surfactant in the desorption step decreased, while, that of cationic starches increased at the same condition.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1571-1583
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• 2008

The study aimed to investigate the actual condition of working clothes in the Changwon National Industrial Complex and to analyze the industrial workers' satisfaction with and preference to the working clothes in terms of the clothing performance and work motion factors. 1 major companies in machinery, automotive, industrial engineering, shipbuilding and rolling stock industries located in the industrial complex were selected as the subject firms. Approximately 900 workers responded to the questionnaire designed for the research and the results derived from the research were as follows. (1) The subject employees were divided into 4 work groups, i.e. the $1^{st}$ work group: managerial, general affairs, sales, production planning; the $2^{nd}$ group: quality assurance, material planning and distribution, product inspection; the $3^{rd}$ group: electric, facilities, machinery, vehicles; and the $4^{th}$ group: cutting, pressing, rolling, welding and coating. (2) The significant work environmental factors considered by all work groups were air ventilation, noise and dust factors and in particular, the most dissatisfied factors evaluated by manufacture workers were insulation, noise, dust and vibration. (3) According to the employees' work motion evaluation, the work motion diversity and frequency increased in proportion to the degree of work intensity. Besides, manufacture workers more frequently wore the working clothes even during the off-duty hours comparing to the evaluation of the other work groups. (4) The most important clothing performance factors considered by manufacture work groups were perspiration absorption, stretch, air permeability, tactile sense softness, soil proof in order.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.16 no.1
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• pp.17-25
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• 2013

The mechanical properties appeared at the concrete mixed with Polypropylene fiber($1kg/m^3$, $3kg/m^3$, $5kg/m^3$) are compared with normal concrete and wire mesh one and evaluated. Achieved slump test to search effect that PP fiber gets to workability, even if the mixing amount of fiber increases, confirmed that slump value is no change almost. The no difference can be caused by hard mixture, but because of the big softness of fiber there is no effect greatly up to PP fiber mixing amount $5kg/m^3$ even with soft mixture. Compressive strengths and flexural strengths of the concretes with PP fiber and without the fiber are appeared almost alike. If examine load resistance ability by PP fiber mixing amount increase, it could know that the increase of fiber mixing amount improves load resistance ability and the toughness index is increased. While normal concrete is broken at the same time with crack, fiber mixed concrete stand in flexure load continuously after crack occurrence. In compare with wire mesh embeded concrete, wire mesh mixed concrete stands in some degree in flexure load by wire mesh crack occurrence and the test piece was broken at the same time. But, it could know that the PP fiber mixed concrete resist continuously to flexure load in bigger displacement.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.351-359
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• 2014

The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at $40^{\circ}C$. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in $40^{\circ}C$ salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at $40^{\circ}C$. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at $40^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.365-377
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• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Journal of the Korean Society for Heat Treatment
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• v.18 no.1
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• pp.18-23
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• 2005

Effect of cold rolling on microstructural changes has been investigated for a Zn-15%Al alloy to elucidate the reason for its work softening behavior. Fully annealed microstructure of the Zn-15%Al alloy is characterized by ${\eta}$ grains and (${\eta}+{\alpha}$) lamellar colonies, where ${\eta}$ and ${\alpha}$ are Zn-rich HCP and Al-rich FCC phases, respectively. The hardness decreases continuously with increasing cold rolling degree, exhibiting work softening behavior. It is revealed that during the cold rolling, (${\eta}+{\alpha}$) lamellar colonies gradually change into equiaxed ${\eta}$ and ${\alpha}$ grains due to dynamic recrystallization at room temperature, while pre-existing ${\eta}$ grains are only deformed without recrystallization. Furthermore, cold rolling causes the precipitation of dissolved Al solutes in ${\eta}$ grains. In view of these results, change of (${\eta}+{\alpha}$) phases from lamellar to equiaxed morphology, which results in structural softness and increase in equiaxed ${\eta}/{\alpha}$ grain boundaries with higher mobility, and deterioration of solution hardening by precipitation of Al solutes from ${\eta}$ grains, are thought to contribute to the work softening of Zn-15%Al alloy.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• The Journal of Korean Physical Therapy
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• v.6 no.1
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• pp.23-35
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• 1994

In this research, the mentally-handicapped children being able to be trained were investigated the actual condition of train function making 40 mentally-handicapped children in Kummi Hyedang Spacial Education School, to exmine the effect of physical exercise function when training the mentally-handicapped children who can be trained as applying exercise education programs, and trains for 10 weeks by assigning to both experiment group and control group according to children who are similar to training functions from pre-examination. The results are in following: First, the results of test in the exercise ability of mentally-handicapped children with the degree of being able to trained are very delayed in comparison with normal mental children through the both top and bottom examination. The developments of 5 exercise functions classified by domain, have the order of eyesight exercise, softness, physical strength, quickness, parallelism, the interaction of both eye and hand, and, have the exercise function being equal to the level of between 6 and 12 years old. In 13 bottom test, throwing bean-bag is equal to the nomal 12 years old boy. the board jump, sitting position / bending forward / closing are equal to the level of 12 years old boy. standing with only leg is the level of 9 years old, threading pearls is 7 years old, transfering the wood building, picking the upper body up, walking board, balancing one leg with opened, eye, fist / opening palm / palm, bending and opening arm with postrating on chair, are the exercise functions of below 6 years old. Second, there are great effects in carrying out the exercise education program to the mentally-handicapped children with the level of being able to trained. In experiment group, it is elevated to the middle level of 12 years old nomal children. Classified by domain of test the board jump, training, the bean-bag are far higher level than 12 years old normal children, and are elevated the level of 11 years old boy. Balancing only leg with closed eye is below the level of 10 years old boys, fist / opening palm / palm are the level of 9 years old boys. There and back running, picking the upper body is the level of 9 years old girls. Walking board is the level of 8 years old boys. Bending and opening arm with postrating on chair is the level of 7 rears old boy. Balancing one leg with opened eye is elevated to the level of f years old girls. These functions have the more balanced exercise function rather than pre-examination. In control group, they have little change by classified the bottom test, but have the exercise function on the time of pre-examination, go backward in physical strength. quickness. Third, the exercise function being learned by exercise education program on the mentally-handicapped children of the level with being able to train is appeared to maintain continuately. Softness, physical strength, quickness, eyesight training are maintained the learned exercise function, the interaction of both eye and hands, parallelism are delayed a little. Classified by the bottom test. threading pearls, transfering the wood building, throwing the bean-bag, sitting position / rolling forward / reaching, the broad jump and picking upper body up, there and bark running, picking upper body up, balancing with only leg as opened eye, bending and opening arm with postrating on chair, etc. are maintained. Fist / opening palm / palm, balancing with only leg as opened eye are delayed a little. The change of body position is elevated. Seeing these results, it is appeared to the mentally-handicapped children that the exercise education programs, which is suitable their actual condition and acomplishes in voluntary participation, have very positive effect. So, to develop the function of body exercise in mentally-handicapped children with the level of being to able to be trained, the measures must be groped so that the exercise education programs can be practiced positively, and the ,body exercise can be experienced more.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.