• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

• 한국신재생에너지학회:학술대회논문집
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• 2005.06a
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• pp.634-637
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• 2005

Multichannel seismic data acquired in Ulleung Basin of East Sea for gas hydrate exploration. The seismic sections of this area show strong BSR(bottom simulating reflections) associated with methane hydrate occurrence in deep marine sediments. Very limited information is available from deep sea drilling as the risk of heating and destabilizing the initial hydrate conditions during the processing of drilling is considerably high. Not so many advanced status of gas hydrate exploration in Korea, the most of information of gas hydrate characteristics and properties are inferred from seismic reflection data. In this study, The AVO analysis using the long offset seismic data acquired in Ulleung Basin used to explain the characteristics and structure of gas hydrate. It is used primarily P-wave velocity accessible from seismic data. To make a good quality of AVO analysis input data, seismic preprocessing including 'true gain correction', 'source signature deconvolution', twice velocity analysis and some kinds of multiple rejection and enhancing the signal to noise ratio processes is carried out very carefully. The results of AVO analysis, the eight kinds of AVO attributes are estimated basically and some others of AVO attributes are evaluated for interpretation of AVO analysis additionally. The impedance variation at the boundary of gas hydrate and free gas is estimated for investing the BSR characteristics and properties. The complex analysis is performed also to verifying the amplitude variation and phase shift occurrence at BSR. Type III AVO anomaly appearance at saturated free gas area is detected on BSR. It can be an important evidence of gas hydrate deposition upper the BSR.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.41-47
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• 2011

The effects of adding Dandalion powder (Taraxacum mongolicum powder, TMP) to yoghurt manufacture on quality characteristics during the fermented and storage were investigated. Yoghurt samples were prepared with 0.3%, 0.6%, 0.9% TMP. Changes in Titratable acidity, Lactic acid bacterial (LAB) population, pH, viscosity, sensory characteristics were monitored during the fermented and storage. LAB and titratable acidity added with the TMP in yoghurt was higher, and pH, viscosity was lower than those of the control yoghurt during the fermented. Also the TMP yoghurt was lower viscosity than control in fermentation but this viscosity became to be increased higher than the control during storage. The sensory values of the yoghurt added with the TMP were low compared with the Control. Regarding taste, appearance, sensory properties it were suggested that the added optimum ratio of TMP for yoghurt was below 0.3%. This study suggests that dandalion powder (TMP) added yoghurt supply additional nutrients while maintaining the flavor and quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1742-1747
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• 2004

Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.398-398
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• 2013

The electronic properties and the local structure of tantalum oxide thin film with variation of oxygen flow rate ranging from 9.5 to 16 sccm (standard cubic centimeters per minute) have been investigated by X-ray photoelectron spectroscopy (XPS), Reflection Electron Energy Loss Spectroscopy (REELS), and X-ray absorption spectroscopy (XAS). The XPS results show that the Ta4f spectrum for all films consist of the strong spin-orbit doublet $Ta4f_{7/2}$ and $Ta4f_{5/2}$ with splitting of 1.9 eV. The oxygen flow rate of the film results in the appearance of new features in the Ta4f at binding energies of 23.2 eV, 24.4 eV, 25.8, and 27.3 eV, these peaks attribute to $Ta^{1+}$, $Ta^{2+}$, $Ta^{4+}$/$Ta^{2+}$, and $Ta^{5+}$, respectively. Thus, the presence of non-stoichiometric state from tantalum oxide ($TaO_x$) thin films could be generated by the oxygen vacancies. The REELS spectra suggest the decrease of band gap for tantalum oxide thin films with increasing the oxygen flow rate. The absorption coefficient ${\mu}$ and its fine structure were extracted from the fluorescence mode of extended X-ray absorption fine structure (EXAFS) spectra. In addition, bond distances (r), coordination numbers (N) and Debye-Waller factors (${\sigma}^2$) each film were determined by a detailed of EXAFS data analysis. EXAFS spectrapresent both the increase of coordination number of the first Ta-O shell and a considerable reduction of the Ta-O bond distance with the increase of oxygen flow rate.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.4
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• pp.413-419
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• 2011

This study was conducted to determine the physicochemical properties of a giant embryo rice 'P47JB-4-B-5-B' derived from the cross between 'P47', a mutant of 'Hwayoung' induced by T-DNA insertion, and 'Junam'. The grain appearance and chemical components of the embryo were analyzed and compared with a donor cultivar, 'Hwayoung'. The proportion of embryo weight to grain weight of 'P47 JB-4-B-5-B' was 2.2 times heavier (6.7%) than that (3.1%) of 'Hwayoung'. Total free amino acid content (75.81 mg/100 g) of 'P47JB-4-B-5-B' was 2.1 times higher than that of 'Hwayoung'. The GABA content in brown rice was 14.06 mg/100 g in 'P47JB-4-B-5-B' and 6.8 mg/100 g in 'Hwayoung'. Especially, the GABA content in brown rice of 'P47JB-4-B-5-B' remarkably increased (about 33 times from 1.48 mg to 44.81 mg/100 g) 2 days after germination. Continuous frequency distributions and transgressive segregation in embryo length and width were observed in the $F_2$ population of the cross between 'P47' and 'Cheongcheong', indicating that the giant embryo was controlled by quantitative trait loci. However, embryo length and width demonstrated high broad sense heritability, implying that giant embryonic traits could be selected in earlier generations in comparison with other quantitative traits.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.437-449
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• 2015

The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.

• Korean Journal of Materials Research
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• v.20 no.7
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• pp.374-378
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• 2010

$MgTiO_3$ thin films were prepared by r.f. magnetron sputtering in order to prepare miniaturized NPO type MLCCs. $MgTiO_3$ films showed a polycrystalline structure of ilmenite characterized by the appearance of (110) and (202) peaks. The intensity of the peaks decreased with an increase in the chamber pressure due to the decrease of crystallinity which resulted from the decrease of kinetic energy of the sputtered atoms. The films annealed at $600^{\circ}C$ for 60min. showed a fine grained microstructure without micro-cracks. The grain size and roughness of the $MgTiO_3$ films decreased with the increase of chamber pressure. The average surface roughness was 1.425~0.313 nm for $MgTiO_3$ films prepared at 10~70 mTorr. $MgTiO_3$ films showed a dielectric constant of 17~19.7 and a dissipation factor of 2.1~4.9% at 1MHz. The dielectric constant of the films is similar to that of bulk ceramics. The dielectric constant and the dissipation factor decreased with the increase of the chamber pressure due to the decrease of grain size and crystallinity. The leakage current density was $10^{-5}\sim10^{-7}A/cm^2$ at 200kV/cm and this value decreased with the increase of the chamber pressure. The small grain size and smooth surface microstructure of the films deposited at high chamber pressure resulted in a low leakage current density. $MgTiO_3$ films showed a near zero temperature coefficient and satisfied the specifications for NPO type materials. The dielectric properties of the $MgTiO_3$ thin films prepared by sputtering suggest the feasibility of their application for MLCCs.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.789-792
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• 2008

Recently, the deteriorations of RC bridge decks on express-way are frequently observed. The major cause of deterioration for the RC concrete bridge decks exposed to de-icing chemiclas would be chloride-induced reinforcement corrosion. Therefore, Waterproofing is necessary for improvement of bridge deck durability and comfortable utility. In this study is to investigate the appearance of deterioration and properties of concrete core from the collect in a bridge deck. The results of this study shows that penetration waterproofing agents shows low infiltration depth and low water-repellent. It appears that the damaging of concrete deck is primarily waterproofing system rather than physical property.

• Journal of architectural history
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• v.13 no.2 s.38
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• pp.21-38
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• 2004

This study provides a descriptive and analytical account of major aspects of urban development and transformation of housing types of Italian Firenze from the 13th century to the 19th century. It is a typo-morphological depiction of urban spatial structure of the extraordinary city, Firenze, the center of Italian Renaissance. And this study has proceeded on the assumption that the evolving form of the urban structure and housing types cannot be understood without reference to the larger context of political, economic, and social life. Based on these backgrounds, the purpose of this study is threefold: to provide a comprehensive discussion of general characteristics of urban spatial structure of Firenze, and to explain the process of formation of working-class neighborhoods by constructing new city wall in later 13th century, and to discuss transformation of housing types of the working-class neighborhood with understanding the mechanism of existence of housing in the newly formed residential neighborhoods. The development of residential neighborhoods was pursued by 'planned' manner through forming square-shaped blocks, and characterized by the subdivision of larger properties into standardized building lots for the construction of houses. On the bases of documentary evidences, several ecclesiastical institutions are identified as the agents of a distinctive type of development. While the institutions did the major role for developing lands, the construction of houses was done by small scale construction agents with moderate amount of properties. The major housing type of working-class neighborhoods of Firenze has been the 'casa a schiera' characterized by the form of narrow front and long depth. The type was generalized by the newly formed middle and working-class of Firenze which grew their body very rapidly, Even though the type assumed very uniform in its fen there were many variations. And through passing time, the casa a schiera developed to be multi-family housing, and the level of variation became deepen. Eventually, transformation of housing type of Firenze was ended by appearance of the 'casa in linea', which was very similar to modern apartment in its spatial organization.