• 펄프종이기술
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• 제38권4호
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• pp.47-52
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• 2006

This study is about the effect from properties of coated paper and ink dispersion to the printed mottle. Ink receptivity would be expected that it is mainly effected by roughness of coated paper Because the transfer of ink can not be uniform with rough surface, it will cause the optical appearance such like printed mottle. And also it may be able to cause the printed mottle from uneven transfer of ink due to absorption property of based paper, depend on size degree, by using dampening in Off-set printing. Each different specific of surface and ink dispersion could cause printed mottle. Therefore this study was carried out by using densitometer and image analysis to show the interaction between properties of domestic coated paper and ink dispersion.

• 패션비즈니스
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• 제21권4호
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• pp.144-158
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• 2017

Fur garment has long been the conventional symbol for luxury, or conspicuous consumption. However, as fashion items began to diversify as part of overall fashion trend, fur items are now more about individual taste and style than just lavishness. Synthetic fur is especially emerging as a new promising fashion material, with a touch almost like natural fur at an affordable price. Along with the emergence of 'Vegan Fashion' trend, synthetic fur is establishing itself as a popular fashion textile. This study is an attempt to investigate subjective evaluation and physical properties of natural and synthetic furs, whose results will further serve as basic data in developing synthetic fur materials. Sensory and emotional evaluations are carried out on natural and artificial furs. For analysis, factors such as weight, thickness, air permeability, gloss and compressibility were surveyed to observe how they influence the physical properties. According to the subjective evaluation, natural and artificial fur samples do not differ in conspicuous ways in appearance. Experiments on physical properties, specifically warm/cool touch experiment, show that natural fur has a slightly higher warm sensation than artificial fur. Luster analysis by using a microscope revealed that there are subtle qualitative differences between natural and artificial fur. During the subjective evaluation, subjects found it hard to state distinct quantitative differences in luster. A survey as a means of assessing qualitative differences in gloss seems to be necessary to complement the evaluation. Results from this study will potentially serve as resources for diversification of fashion product designs using synthetic fur.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품과학회지
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• 제25권5호
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• pp.438-443
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• 1993

Physico-chemical properties of glucitol fatty acid polyesters (GPE)-one of the potential fat substitutes-were analyzed and compared with conventional edible oil. The refractive Index, apparent viscosity and melting point of S-GPE (soybean oil GPE) were 1.472, 103 cps. at $37^{circ}C\;and\;-53^{\circ}C$, respectively. S-GPE were liquid at room teperature and the Yellowness of S-GPE was slightly stronger than that of soybean oil. The acid value and smoke point of S-GPE were 0.06 and $200^{\circ}C$. To supplement the weak thermal stability of S-PEG, SP-GPE (soybean-palm blended oil GPE) was prepared with soybeanpalm blended oil (70% of soybean oil and 30% of palm oil). The appearance and color of SP-GPE was not much different from S-GPE but the smoke point of that was increased to $210^{\circ}C$. It means that thermal stability of GPE can be enhanced by increasing saturation of the fatty acid composing GPE. Because most of physico-chemical properties of S-GPE or SP-GPE were similar to conventional edible oil, they are expected to be considered as a potential fat substitute with further study for confirming the safety.

• 한국조리학회지
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• 제13권2호
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• 한국자기학회지
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• 제10권5호
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• pp.191-195
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• 2000

Fe$_{78}$Si$_{9}$B$_{13}$ 비정질 합금을 스위칭 전원의 평활용 쵸크 코어로 사용하기 위한 최적 열처리 조건을 조사하였다. 코어의 모양은 자기경로 상에 공극을 넣지 않는 무공극형으로 하였으며, 보다 효과적으로 쵸크 코어 특성을 얻기 위해 산화 분위기 중에서 열처리하였다. 이 합금에서 가장 양호한 쵸크 코어 특성은 44$0^{\circ}C$, 2시간의 열처리에 의하여 얻어졌으며, 그 때의 실효투자율은 180 정도로서 수 MHz의 높은 주파수 영역에 이르기까지 그 크기가 일정하게 유지되었다. 또 12A가지의 직류 바이어스 전류 또는 8,000 A/m의 직류 바이어스 자장을 가하여도 실효투자율의 저하가 나타나지 않는 우수한 직류중첩 특성을 나타내었다. 그리고 교류 자심 손실도 종래의 쵸크 코어에 비해 상당히 낮은 것으로 나타났다. 이와 같은 열처리 조건하에서 비정질상은 미세한 $\alpha$-Fe 결정상의 석출 입자를 포함하는 혼합상으로 변태하는데 , 상기의 쵸크코어 특성은 주로 이들 미세 결정 입자에 의해 효과적으로 자벽 이동이 억제되고 자구가 미세화 되는 것에 기인하는 것으로 생각되었다.

• 임산에너지
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• 제22권2호
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• pp.26-35
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• 2003

Bamboo strand board (BSB) was made with Phyllostachys banbusoides growing in Damyang district. Physical and mechanical properties of this BSB were summarized as follows; The specific gravity of BSB was 0.63∼0.79. Specific gravity decreased slightly with the thickness and length of BSB. Moisture content of BSB manufactured was 5.8∼6.9%. The absorption ate of BSB (42∼48%) did not show any relationship with the thickness and length of BSB. The thickness swelling rate of BSB was 13.9∼17.0%, relatively higher than any other panel products. Thickness swelling rate increased with the thickness of BSB, showing the strand thickness influenced much more on the rate of thickness swelling of BSB than the length of strand. The 3-point bending strength of BSB was 98∼126kgf/$\textrm{cm}^2$. Bending strength of showed the tendency of increase with the increased length of BSB, but with the decreased thickness. In particular, the length of BSB showed more effect on the increase of bending strength of BSB than the thickness of BSB. The compression strength perpendicular to BSB surface was 411 ∼ 465 kgf/$\textrm{cm}^2$, and the optimal length of strand for the 1mm- and 2mm-thickness of strand was 40mm and 60mm, respectively. Compression strength paralleled to BSD was 160∼221kgf/$\textrm{cm}^2$ and the optimal length of strand for the 2mm-thickness of strand appeared to be 60mm. The present work showed that appearance, physical and mechanical strength of BSB appeared quite positive in terms of board qualities, suggesting that bamboo would be appropriate for the production of board materials. In addition, our work showed that the crucial factor for determining the mechanical characteristics of BSB was the dimension of strand.

• 한국초등수학교육학회지
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• 제21권4호
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• pp.643-662
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• 2017

초등학교 수학에서 등식은 덧셈식에서 등호를 기호와 말로 나타낼 때 용어에 대한 정의 없이 처음 제시된다. 대부분의 초등학교 학생들은 등식에서 나타나는 등호의 의미를 연산적으로 이해한다. 또한 교과서에서 연산의 성질이 암묵적으로 사용되어 학생들이 연산의 성질을 명확하게 이해할 수 있는 기회가 제한된다. 따라서 교과서에 특정한 수로 나타난 연산의 성질을 명시적으로 도입하는 것과 등호의 의미를 관계적으로 이해할 수 있는 다양한 맥락의 등식이 필요하다는 주장이 꾸준히 제기되어 왔다. 이에 본 연구에서는 초등학교 수학 교과서에 제시된 계산식을 등식으로 나타내어 암묵적으로 사용된 연산의 성질과 등호의 관계적 의미를 이해할 수 있는 방안을 학습자의 이해 수준에서 논의하고자 한다. 이와 더불어, 연산의 성질과 등호의 관계적 의미를 적용하여 효율적인 계산을 할 수 있는 구체적인 사례를 제시한다.

• 한국식품영양학회지
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• 제30권4호
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• pp.804-812
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• 2017

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.