• 한국식품조리과학회지
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• 제28권6호
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

• 한국의류학회지
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• 제28권6호
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• pp.819-829
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• 2004

This study was carried out to suggest a new swimsuit fabric with improved durability, comfort and appearance, by employing PTT(polytrimethylene terephthalate). Objective and subjective performances of newly woven PTT/PU (polyurethane) blend fabric were estimated and compared with nylon/PU(80/20) which is currently used for swimsuit. According to the questionnaire, the most serious problems of swimsuit fabrics were such that they were easily degraded by chlorinated water and this made fabric inelastic and transparent. After exposure to the chlorinated water, PTT blend fabrics showed higher retention of breaking strength, bursting strength, elastic recovery and crystallinity. suggesting that PTT/PU(87/13) was the most excellent material in durability. PTT blend fabrics absorbed less water and dried faster than nylon/PU and thus PTT/PU(87/13) was shown to be the best in respect of comfort. All of the specimens used in this study exhibited satisfactory colorfastness to sea water, chlorinated water and light except that nylon/PU(80/20) represented weak colorfastness to chlorinated water. From the subjective wearing sensation test, PTT/PU(82/18) was shown to posess the best wearing sensation. From the overall evaluation or objective and subjective properties, PTT blend fabrics exhibited superior performances to nylon/PU(80/20), suggesting that they can be successfully used as a new durable and comfortable swimsuit fabric.

• 한국염색가공학회지
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• 제27권4호
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• pp.270-274
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• 2015

Molecules always show broad absorption band envelopes, and this results from the vibrational properties of bonds. The width of an absorption band can have an important influence on the color of a dye. A narrow band imparts a bright, spectrally pure color to the dye, whereas a broad band can give the same hue, but with a much duller appearance. Typically, half-band widths of cyanine dyes are about 25nm compared to value of over 50nm for typical merocyanine dyes. Thus, cyanine dyes are exceptionally bright. The factors influencing the width of an absorption band can be understood with reference to the Morse curves. The width of the absorption band depends on how closely the bond order of the molecules in the first excited state resembles that in the ground state. We have quantitatively evaluated the "molecular structure-absorption band shape" relationship of dye molecules by means of Pariser-Parr-Pople Molecular Orbital Method(PPP-MO).

• 패션비즈니스
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• 제15권5호
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• pp.103-114
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• 2011

During a wearer's movement, the apparel fabric layers collide each other in a highly complicated manner. The collision involves cloth-cloth, and cloth-body collision. The diversity of the textile fabrics, including silk, wool, cotton, and other synthetic fibers, together with the complex details of the apparel construction, makes the collision and other calculation procedure involved in the 3-dimensional clothing software system much more complicated. Therefore, there is a need to measure the behavior of the fabrics during the fabric collision cycles. In this study, as a first step, static measurements pertinent to the factors governing the appearance of the apparel fabrics were implemented. The drape profile, stiffness(Sd and Sf), tensile properties, thickness, and the air permeability were measured. The correlation between the parameters were calculated and reviewed. It is found that there is a high correlation of 0.97 between the actual fabric drape parameters and the 3D virtual fabric drape parameters. The measured drape coefficients of the fabrics show relatively good correlation with the measured fabric stiffness.

• 한국초전도ㆍ저온공학회논문지
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• 제17권1호
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• pp.6-9
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• 2015

For many applications of $ReBa_2Cu_3O_{7-x}$ (ReBCO) tapes it is needed to know the anisotropic properties of the used conductor in a broad range of magnetic field. In this paper we present the results of transport measurements on the SuNAM tape (GdBaCuO) with the rotation of the sample in magnetic fields up to 5 T in liquid nitrogen. The critical current over the magnetic field orientation ($I_c({\theta})$) curves demonstrate the appearance of distinct second peak around c-axis in low fields. This peak almost vanishes in the fields over 3 T. The evolution of the ab-peak form is also presented: the peak consistently reduces its height with the magnetic field going up and in the high fields the shoulders rise, changing the type of the distribution. To describe experimental curves the vortex path model was applied to the angular distributions of the critical current in magnetic field. Good agreements of the experimental data with the analytical expressions were obtained that confirm the vortex path model approach.

• 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.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1997년도 하계학술대회 논문집 C
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• pp.1555-1559
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• 1997

The thin films were obtained by plasma polymerization of phenyl isothiocyanate. Polymerizations were carried out in rf(13.56[MHz]) glow discharge generated in an inter-electrode capacitively coupled gas flow system. It was found that this monomer produces uniform films with a wide range of thicknesses, from hundreds of nanometers to tens of micrometers. The deposition rate appeared to be dependent on the substrate distance from the monomer inlet. The IR data revealed significant decrease in -NCS groups content in the polymer as compared with the monomer spectrum and indicated for the appearance of new absorption bands corresponding to the -CN and C-H aliphatic groups. The soluble fraction by GC was found to be composed of numerous low molecular-weight compounds.

• International Journal of Oral Biology
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• 제30권4호
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• pp.111-116
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• 2005

Resveratrol (3,4',5-trihydroxy-trans-stilbene), a naturally occuring polyphenol compound which present in the skin of grapes and red wine has been considered to posses chemopreventive and antioxidant properties. However, little is known about the cellular actions by which resveratrol mediates its therapeutic effects. In this study, the effect of resveratrol on cell proliferation and induction of apoptosis in human osteogenic sarcoma (HOS) cells was investigated. $IC_{50}$ value was determined to be approximately $6.0{\mu}g/ml$. Chromosomal DNA framgmentation analysis showed the appearance degraded DNA in time-and dose-dependent manner upon treatment of resveratrol. In order to observe the molecular mechanism involved in resveratrol-induced apoptosis, Western blot analysis was performed. We observed the decrease in the level of procaspase-3, the zymogen form of active caspase-3 in resveratrol-treated cells. This result implies that caspase-3 is activated upon treatment of resveratrol. The activation of caspase-3 was confirmed by the cleavage of poly(ADP-ribose) polymerase. Taken together, our data demonstrate that resveratrol has anti-proliferative effect on HOS cells and induced apoptosis through activation of caspase-3 and PARP cleavage.

• 폴리머
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• 제35권5호
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• pp.390-394
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• 2011

현탁중합에 의한 폴리(비닐 아세테이트)((poly(vinyl acetate)(PVAc))/은 미세입자 제조시 사용된 은 나노입자가 중합속도 및 PVAc 미세입자의 형태에 미치는 영향을 고찰하였다. 주사전자현미경, 투과전자현미경, X선 회절, 원자흡수분광분석법을 이용하여 제조된 미세입자의 형태와 특성을 분석한 결과, 사용된 은 나노입자 표면의 친수성 정도와 계면활성제의 농도에 따라 미세입자의 표면이 골프공 표면처럼 오목해지거나 다양한 형태의 중공 구조를 가지는 PVAc/은 미세입자가 제조됨이 관찰되었다. 계면활성제로 개질된 은 나노입자를 이용하여 중합한 경우에 중합속도가 약간 증가하였으며, 80% 이상의 전환율을 가지는 PVAc/은 미세입자를 제조할 수 있었다.

• 동아시아식생활학회지
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• 제15권5
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• pp.574-581
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• 2005

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.