• 한국식품조리과학회지
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• 제8권3호
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• pp.233-239
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• 1992

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.

• 동아시아식생활학회지
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• 제20권1호
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2011년도 제45차 학술발표회
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• pp.13-13
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• 2011

Hair luster is a key objective for consumers in the hair care market. Recently, as consumers using hair coloring or bleaching product increase, measurement and quantification of hair luster become more important. A hair visual appearance measurement system called SAMBA can quantitate the luster and effectively separate specular and diffuse light. SAMBA usually has been employed to measure, mainly with the change of shine value, effects of cosmetic treatments on hair shine and surface smothness. We conducted a study on the effect of dyeing and bleaching on the luster, as a result, a strong bleaching caused large decline of the luster. But the large decline of luster was caused by increasing intensity of diffusion and width of chroma peak, not the shine value. The system of dye toning for higher luster can be developed on reference to the peak type of chroma and diffusion depends on kinds and combination of dye.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1067-1072
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• 2008

Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.

• 패션비즈니스
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• 제10권1호
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• pp.58-78
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• 2006

This study materializes body type measurement based on ISO(International Standard Organization)size system, targeting 1381 Chinese women, and suggests clothes size standards. It provides basic information on Chinese women size for Korean clothes companies advanced in China to strengthen the national competitiveness of Korean clothing industry. First, after the body type examination, based on the ISO's drop value, the results of types are in its decreasing order: A, M, H, and D. Second, women upper garment sizes by body types are set in the section of height 152cm, 160cm, and 168cm. Garment sizes are suggested based on the section that has more than 0.8% of appearance rate for the survey target: A, H, and M. Third, the clothes sizes of women pants are set in the section of height 152cm, 160cm, and 168cm just with the same as the upper garment.

• 한국정보시스템학회지:정보시스템연구
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• 제19권3호
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• pp.181-208
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• 2010

As knowledge-based society comes to the fore, sharing knowledge becomes a hot issue. Among various types of knowledge, a significance of software(applications) and contents is a huge in a current society. Moreover, along with appearance of smartphone, for instance iPhone, Application Store(also known as AppStore) utilized as a common gateway for sharing software and contents, brings a big interest for many users and developers. However, prior research to understand users' behavior on AppStore has been a scant. Therefore, the main purpose of this study is to investigate the impact of key smart service environmental factors on AppStore in order to empirically explain users' psychological feelings of intention to use AppStore. Based on a well-known technology adoption model, TAM, the study incorporates three main characteristics(user, society, and service) with six constructs(Innovation, Enjoyment, Subjective Norm, Information Level, Content variety, and Cost), influencing perceived usefulness, which then affects users' intention to use AppStore. Results provide evidence that support the tested hypotheses. The implications of the findings suggest a new theoretical work for future AppStore research and offers suggestions that the researchers and practitioners of AppStore should consider regarding the development of application and contents.

• 한국식품영양과학회지
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• 제20권1호
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• pp.13-20
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• 1991

For this experiment frist the fermented Soybean Meju was prepared by domestic ordinary method of Korean and concentrated Meju suspensoidal extract was made for toxicological test sample on mice and rat. Even the oral dose of 10g extract per kg of mice had not any acute toxicity. So the median lethal dose(LOD50) is lilely to be much greatr or not to be. In comparison of the average weight gain rate for 4 weeks the control and test groups of 0.308g Ex/rat kg and 9.24g Ex/rat kg daily were the much the same as about 19% but 3.08g Ex/rat kg group waas exceptionally 2.7% higher than control For this period all test groups did not show any abnormality in appearance and anatomic findings. In serum GPT GOT alkaline phosphatase and blood urea nitrogen value there were no difference significantly between control and the test groups of 0.308g/rat kg and 3.08g/rat kg but 9.24g/rat kg group was some what higher than control. Especially in cholesterol alkaline phosphatase and blood urea nitrogen value 9.24g/rat kg group or 28days had 100mg/이 37.5u 32mg/이 respectively which were increased significantly. The pathological findings of all test groups especially 9.24g/kg group did not showed any characterized sign of acute or subacute liver damage or intestine lesion. So it is supposed that there is not any tocixants originated from some molds in fermented Korean domestic Meju which is prepared traditionally in winter.

• 한국의류산업학회지
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• 제6권2호
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• pp.135-143
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• 2004

In an information-oriented and internalized society of the future, the quality and price of goods made by each country will be equalized. That eliminates competition. But the design and appearance of products is an important factor in international competition. Indeed, design symbolizes a country's culture visually, and it can show the cultural identity and originality of a nation in international society. And that will play an important part that can contribute to creating added value. It is necessary to revive our people's old lyrical stories which are far away from our memory, and we badly need design development to revive traditional cultural merchandise through visual modernization. Among various Korean cultural inheritances, lotus is often seen in tiles, porcelains and folk stories. In this study, I chose lotus as the subject material of textile design development, and my intention for this study is to reflect Korean traditional cultural value as much as I can, and to develop textile design of Korean images by adding modern scenes. For that, first I researched lotus pattern materials and examples of cultural merchandise.

• 한국수정란이식학회지
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• 제32권3호
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• pp.183-192
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• 2017

The mammary gland tumor (MGT) is the most common neoplasia in intact female dogs. Of these, 50% are malignant and metastasis to the other sites are often occurred. Therefore, it is very important for decision of treatment plan and prognosis to differentiate benign tumor from malignancies. Calcification of MGT is a very important imaging finding. The purpose of this study was to investigate the radiological and computed tomographic images of the MGT and the morphology and distribution of calcifications in the MGT using the Breast Imaging Reporting and Data System classification. A total of 42 dogs with MGT were included in this study. The dogs were divided into two groups into benign and malignant groups based upon histologic or cytologic results. The appearance of calcification in the tumor on radiographs and CT images was analyzed for the HU value of pre- and post-contrast injection, margin, surface, and shape of the tumor and the lymph node abnormalities. On radiographs, the positive predictive value of malignant and benign tumors was 72.72 and 85.71%, respectively. On CT examinations, the positive predictive value of malignant and benign tumors was the same value of 83.33%. The maximum diameter of the tumor and the presence of abnormal lymph nodes on CT images showed a strong correlation with malignancies. Therefore, it is thought that radiographs and CT provide useful information for evaluating MGT in dogs.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.