• Culinary science and hospitality research
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• v.23 no.3
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.38-45
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• 2009

First of all, the properties imparted to PET fabrics are resistance to and recovery from creasing or wrinkling when wet or dry; high resistance to stretch in the filament yarns but not in the staple; high abrasion resistance; good texture and appearance; resistance to heat ageing; good chemical resistance and good resistance, behind glass, to sunlight. But, the low moisture regain of PET fabric conduces to static troubles in textile processing. Furthermore, garments made from PET may, during wear, develop electric charges which attract to the fabric particles of soil(dirt, swarf, dust) flying in the air, so that the cuffs of shirts, for example, become soiled quickly and are not easily laundered clean. The sericin constitutes 25$\sim$30％ of silk protein and surrounds the fibroin fiber with sticky layer that supports the formation of a cocoon. The useful biochemical properties of sericin protein are oxidation resistant, antibacterial, UV resistant, hydrophilic property, and good affinity with hydrophobic material. These properties can be used as an improving reagent or a coating agent for natural and synthetic fibers, fabrics, and other intermediate products. The sericin is also applied to cross-link, and can be blended with other materials. In this study, we modified the surface of PET fabric by mixture of sericin finishing agent; sericin, polyuretane binder and 1,2,3,4-butanetetracarboxylic acid (BTCA) cross-link agent. Also, we investigated the finshing effect; moisture regain, stiffness, handle, drape and electrostatic. The moisture regain of PET fabric treated with sericin finishing agent was higher than that of untreated PET fabric. As a result of evaluating influence about handle of PET fabrics treated with sericin finishing agent, it was confirmed that the sericin finishing agent could be use as a linen like finishing agent.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1754-1759
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• 2010

Because the stone cultural properties located outdoors, they have been altered and deteriorated in external appearance due to environmental factors such as acid rain, extreme change in temperature, and salts. Damage to stone cultural properties is accelerated particularly due to recent industrial development and environmental pollution. An experimental study was conducted to evaluate the effect of environmental contaminants(sea water and air pollutants such as, $SO_2$, NO, $CO_2$) on the weathering of granite. And as part of the developing of conservation method, $TiO_2$ catalyst was prepared and tested. After expose a granite to sea water and air pollutants, the mineral compositions of the tested granite surface were lower then that of the fresh granite. And absorption capacity of the weathered granite was steadily increased. From these results, it was expected that granite could be weathered by sea water and air pollutants. For the $TiO_2$ coated granite, absorption capacity was slightly enhanced compared to the $TiO_2$ non-coated granite. Therefore, the $TiO_2$ coating method tested in this study considered to be a viable method to assist in the conservation of granite from environmental contaminants.

• Phonetics and Speech Sciences
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• v.1 no.3
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• pp.3-18
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• 2009

Do loanword properties emerge in the acquisition of a foreign language and if so, how? Classic studies in adult language learning assumed loanword properties that range from near-ceiling to near-chance level of appearance depending on speech proficiency. The present research argues that such variations reflect different phonological types, rather than speech proficiency. To investigate the difference between learner speech and loanword phonology, the current research analyzes the speech data from five different proficiency levels of 92 Korean speakers who read 19 pairs of English words and sentences that contained loanwords. The experimental method is primarily an acoustical one, by which the phonological cause in the loanwords (e.g., the insertion of [$\Box$] at the end of the word stamp) would be attested to appear in learner speech, in comparison with native speech from 11 English speakers and 11 Korean speakers. The data investigated for the research are of segment deletion, insertion, substitution, and alternation in both learner speech and the native speech. The results indicate that learner speech does not present the loanword properties in many cases, but depends on the types of phonological causes. The relatively easy acquisition of target pronunciation is evidenced in the cases of segment deletion, insertion, substitution, and alternation, except when the loanword property involves the successful command of the target phonology such as the de-aspiration of [p] in apple. Such a case of difficult learning draws a sharp distinction from the cases of easy learning in the development of learner speech, particularly beyond the intermediate level of proficiency. Overall, learner speech departs from loanword phonology and develops toward the native speech value, depending on phonological contrasts in the native and foreign languages.

• Bulletin of the Korean Chemical Society
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• v.33 no.1
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• pp.189-193
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• 2012

ZnO nanorods were grown on the $Cd_xZn_{1-x}O$ seed layers with various Cd mole fractions by hydrothermal method. The effects of the Cd mole fraction for $Cd_xZn_{1-x}O$ seed layers on the structural and optical properties of the ZnO nanorods were investigated by scanning electron microscopy, X-ray diffraction, and photoluminescence. The narrowest full-width at half-maximum and largest grain size of the $Cd_xZn_{1-x}O$ seed layers, indicating improvement in crystal quality, were observed at the Cd mole fraction of 0.5. At the Cd mole fraction of 0.5, the largest enhancement in the density, the crystal quality, and the growth rate of the ZnO nanorods was observed while their appearance was not affected significantly by the incorporation of the Cd in the $Cd_xZn_{1-x}O$ seed layers. Consequently, the luminescent properties of the ZnO nanorods were enhanced. The largest improvement in the structural and optical properties of the ZnO nanorods was observed at the Cd mole fraction of 0.5.

• Journal of the Korean Magnetics Society
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• v.9 no.6
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• pp.285-290
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• 1999

The magnetic properties of sputtered amorphous $Fe_{86.7}Zr_{3.3}B_4Ag_6$ thin films, which contains an additional insoluble element Ag, have been investigated as a function of uniaxal field annealing temperature. The amorphous $Fe_{86.7}Zr_{3.3}B_4Ag_6$ thin films produced by relatively low temperature annealing at 40$0^{\circ}C$ for 1 hour was found to have very high permeability of 7800 at 50 MHz, 0.2 mOe, high magnetization of 1.7 T, low coercivity of 1.0 Oe and very low core loss of 1.4 W/cc at 1 MHz, 0.1 T, respectively. It is notable that the permeability and core loss values for various kinds of the soft magnetic thin films reported up to now. The reason for the appearance for the good soft magnetic properties is presumably due to the homogeneous formation of very fine bcc $\alpha$-Fe clusters with the size in the amorphous $Fe_{86.7}Zr_{3.3}B_4Ag_6$ thin films matrix, which can be deduced from the XRD results.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1635-1641
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• 2009

In this study, we have prepared plastic lenses with both photochromic and hard properties by hard coating, and evaluated their optical properties and surface characteristics. Photochromic effects could be observed on the UV spectra of the closed forms and the visible spectra of the open forms. Visible light transmittance of photochromic lenses was from 83.44% for graphite(GP) to 85.15% for blue(BL) in colourless state and from 71.10% for red(RE) to 79.98% for yellow(YE) in colour state. Red photochromic lens was higher in optical density(${\Delta}$OD) and color difference(${\Delta}$$E^{\ast}_\;{ab}$) than the others. Photochromic lenses applied by hard coating showed good adhesion, hot water resistance, chemical resistance and surface appearance. Also, compared to the uncoated lens, hardness and abrasion resistance were increased. Consequently, this coating system could impart functional properties such as photochromic and hard coating property onto ophthalmic lenses.