• Journal of Pharmaceutical Investigation
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• 제24권3호spc1호
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• pp.11-18
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• 1994

We have studied the iron uptake by the purified brush-border membrane vesicles (BBMVs) to determine the effect of fructose on the absorption of iron. BBMVs were prepared by the modified calcium precipitation method, The degree of purification was routinely assessed by the marker enzyme, alkaline phosphatase, and the functional integrity was tested by $D-[1-^3H]glucose$ uptake. The appearance of membrane vesicles was shown by transmission electron microscopy (TEM). The uptakes of complexes of labeled iron $[^{59}Fe]$ with fructose and ascorbate were measured with a rapid filtration technique, The uptake rate and pattern of the two iron-complexes, Fe(III)-fructose and Fe(III)-ascorbate, were also observed. A typical overshooting uptake of D-glucose was observed with peak value of $2{\sim}3$ times higher concentration than that at equilibrium. This result was similar to other studies with BBMVs. TEM showed that the size of BBMVs was uniform and we can hardly find any contaminants, Fe(III)-fructose has the higher value of $V_{max}$ and the lower value of Km than those of Fe(III)-ascorbate, respectively. It may be concluded that D-fructose is more effective in promoting the iron absorption than ascorbate.

• Computers and Concrete
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• 제5권2호
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• pp.101-116
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• 2008

The microscopic determination of air void characteristics in hardened concrete, defined in EN 480-11 as the linear-traverse method, is an extremely time-consuming and tedious task. Over past decades, several researchers have proposed relatively expensive mechanical automated systems which could replace the human operator in this procedure. Recently, the appearance of new high-resolution flatbed scanners has made it possible for the procedure to be automated in a fully-computerized and thus cost-effective way. The results of our work indicate the high sensitivity of such image analysis automated systems firstly to the quality of sample surface preparation, secondly to the selection of the air void threshold value, and finally to the selection of the probe system. However, it can be concluded that in case of careful validation and the use of the approach which is proposed in the paper, such automated systems can give very good estimate of the air void system parameters, defined in EN 480-11. The amount of time saved by using such a procedure is immense, and there is also the possibility of using alternative stereological methods to assess other, perhaps also important, characteristics of air void system in hardened concrete.

• 한국조리학회지
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• 제23권8호
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• 한국의류학회지
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• 제20권6호
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• pp.1039-1047
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• 1996

The purpose of this study is to examine and to evaluate the properties of pile materials to produce velvet fabrics which have excellent handle. In order to perform this purpose, the mechanical properties, hand value (H.V.), total hand value (T.H.V.), total appearance value (T.A.V.) of acetate, cuprammonium rayon, cotton materials for velvet as the typical commercial Pile fabric were measured and analyzed by KES-F system. The important results obtained by this study are as follows. 1 For acetate pile, elogational deformation was easy and bending rigidity of weft was high and elastic recovery was excellent compared with the other materials. 2. Cuprammonium rayon velvet was shown that pile bending rigidity and hysterisis were low. Cotton velvet was shown that compressional energy was high and compressinal elasticity was exellent. 3. In the case that specimens were applied by men's winter suit program, H.V was shown that Koshi of acetate velvet was similar to that of cotton. Numeri of cuprammonium rayon velvet was higher than the others and Fukurami values for all of the three fabrics were similar. 4. But in case that specimens were applied by women's winter suit program Koshi of cuprammonium rayon velvet was lower. But Numeri of that was higher than the others and Fukurami for all of the three fabrics were similar and Sofutosa of cotton velvet was lower than the others. T.H.V. of the acetate velvet was the highest in men's winter suit program while cuprammonium rayon velvet was the highest in women's winter suit program T.A.V. of acetate velvet was highest.

• 한국조리학회지
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• 제23권4호
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• 한국식품조리과학회지
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• 제33권3호
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• Asia Pacific Journal of Business Review
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• 제5권1호
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• pp.21-36
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• 2020

This paper examines the effect of the choice properties of food carving decoration lectures on the recommendation and revisiting intention. As the culinary industry grows, consumers seek not only the value of satiety through food but also the value of aesthetics. They perceived satisfaction from the taste and appearance of the food as well as the interior of the restaurant and the service. Food carving is an important means of fulfilling consumer satisfaction value which is ever-changing. This study attempts to analyze the relationship between the choice properties of food carving lectures and the course recommendation and revisiting intention. This study hypothesis was formulated and the survey was conducted on 125 respondents who had experienced food carving lectures. The reliability and validity of measurement items were verified through Cronbach's Alpha and factor analysis. As a result, all measurement items showed no abnormality. The results of the analyses are as follows. The education satisfaction, education commitment, and brand image, the choice properties of food carving decoration lecture, were found to have a positive effect on the recommendation intention. The results also showed that the education commitment and brand image of food carving decoration lectures were positively associated with revisiting intention. Lastly, the implications of these findings were suggested and for future research were discussed.

• 한국주거학회논문집
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• 제24권6호
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• pp.189-197
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• 2013

The purpose of the study was to analyze the improvement elements depended on housing quality measurement tool related to mental health. The data for the analysis was collected through questionnaire survey method from November 1, 2012 to January 17, 2013, and the sample consisted of 720 respondents living in single detached houses, multi-families detached houses, apartments, and town houses in 4 cities, Seoul, Busan, Daejeon, and Kwangju. The data were analyzed using descriptive statistics. The results of improvement elements are as follows: 1) Pedestrian-threaten street from cars in physical safety 2) A secluded or dark spot and fear of walking at night in social security, 3) Indoor noise, outdoor noise, and evidence of abandoned trash heap/bottle in neighborhood in health & sanitation, 4) Illegal parking and heating control system in facility convenience, 5) Extra kitchen, number of bathrooms, and community spaces in space convenience, 6) Openness and spaciousness of indoor room, and satisfaction of house and neighborhood in comfort, 7) Management common/sharing space in maintenance, 8) Energy saving facility and environment friendly materials use in sustainability, 9) Burden on housing cost, asset value on house, and school district in economic value, 10) Reflection of residents style, surrounding building's number of layers, and neighborhood appearance of preference in housing environment image.

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.707-716
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• 2015

To evaluate the effects of cherry silverberry (Elaegnus multiflora) juice on sulgidduk, rice cakes were prepared using different quantities of cherry silverberry juice (0%, 33%, 66%, and 100%). The pH level of the control group was higher than that of other groups with cherry silverberry juice. The moisture content of the control group was higher than that of other groups with cherry silverberry juice. In terms of color, the L-value were significantly higher in the control group than in other groups, whereas the a-value and the b-value were significantly lower in the control group than in other groups (p<0.001). The hardness, springness, gumminess, and chewiness of the control group showed the lowest values. Preferences for the appearance, texture, flavor, and overall acceptability of sulgidduk with 66% and 100% cherry silverberry juice were higher than those for other groups. These results suggest that cherry silverberry juice can increase the acceptability of sulgidduk and that 66-100% cherry silverberry juice may be appropriate for making sulgidduk.

• 한국의류학회지
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• 제19권4호
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• pp.637-650
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• 1995

The purpose of the study was to develop a model to explain how a fashion style is determined within a society and how the style diffuses. The research was carried out in two stages, theoretical study followed by empirical study. In the theoretical study, explanatory model about decision of fashion style and diffusion was developed and then fashion diffusion theories and fashion phenomenon of postholder society were explained by the model developed. The theoretical framework of the explanatory model was constructed in that fashion changes by ambivalence of pursuit values within an individual as well as within a society. The empirical study was carried out to validate the model by looking into fashion phenomenon in the postmodern society A questionnaire was developed including style image, pursuit value, preference style and administered to 19 to 30 year-old women living in Seoul area. Frequency distribution, discriminant analysis, one-way ANOVA. were used for the statistical analysis. As pursuit values differed in each style preference stoup, and pursuit value coincided with image of preference style it was confirmed that clothing selection behavior was determined by pursuit value. In a postmodern society where variety of values are pursued, appearance of various products and preference of all styles altogether considered, it could assume that subcultural collective selection phenomenon appeared.