• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Journal of the Korean Magnetics Society
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• v.21 no.1
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• pp.10-14
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• 2011

We have measured the ferromagnetic resonance (FMR) signal in as deposited and $400^{\circ}C$ annealed CoFeB/MgO thin film to investigate the annealing effect on magnetic anisotropies and FMR linewidth (${\Delta}H_{PP}$). The uniaxial anisotropy field ($H_{K1}$) was only observed in the as deposited sample. Whereas, in the $400^{\circ}C$ annealed sample, the biaxial anisotropy field ($H_{K2}$) was additionally observed in accompany with uniaxial anisotropy field ($H_{K1}$). The appearance of biaxial anisotropy fields was originated from the crystalline growth of bcc CoFeB(001) from the MgO(001) interface and by the B diffusion during thermal annealing. Also, the ${\Delta}H_{PP}$ of $400^{\circ}C$ annealed sample was increased compared with that of as deposited sample, which was due to the broad distribution of the magnetization axis by the biaxial anisotropy.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.3
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• pp.319-326
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• 2012

For many years, ceramics have been used in fixed prosthodontics for achieving optimal esthetics. but, they have another use as well. Many studies today show ceramics can be used for biomaterials. In the beginning researchers made a start in the study of aluminium oxide and sapphire for biomaterial. The appearance of Zirconia began a new phase of research. Zirconia was introduced into implantology as an alternative to titanium, because of its white color, good mechanical properties and superior biocompatibility. But it is not easy to surface treatment in comparison with titanium. To overcome the limitation, interconnected porous bodies of zirconia were fabricated by sintering technique. And the technique of coating was developed. Therefore, some zirconia implants are currently available. It is thought that Research of biomaterials as a variety of puposes for the use of zirconia is looking very promising. The purpose of this paper reviews are to evaluation of zirconia as biomaterials.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.673-676
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• 2008

Color concrete utilizes peculiar texture and color sense in external appearance actively as a finish. But, this color concrete is essential use of pigment for required color revelation, and color cone cleat from mixing of this pigment are different existent achromatic color concrete and basic properties of matter. this study progressed slump test and setting time examination through mortar injection resistance examination of mortar that mix Pigment.

• Journal of Korean Dental Science
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• v.8 no.2
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• pp.57-64
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• 2015

Purpose: This study was conducted to determine cell viability and differentiation capability of human periodontal ligament (PDL) cells and to elucidate the effects of cryopreservation on the activity of human third molar PDL cells by comparing PDL cells with and without cryopreservation. Materials and Methods: Human PDL fibroblasts obtained from immature third molars were cultured and divided into two groups. The experimental group was cryopreserved with a slow freezing rate of $0.5^{\circ}C/min$ from $4^{\circ}C$ to $-35^{\circ}C$ followed by plunging in liquid nitrogen at $-196^{\circ}C$ and cultured after fast thawing. The control group was cultured without cryopreservation. Cell viability, growth capacity and morphology were evaluated in both groups. Bivariate statistics were used to compare 2 groups and linear mixed model analysis was used to investigate the growth trends difference over time. Result: Cell viability and growth capacity were not significantly different between the 2 groups (P>0.05). Cultured cell of both groups showed fibroblast-like in appearance, and there were no significant differences in morphology between 2 groups. The mixed model analysis revealed no significant difference of growth capacity between 2 groups over time (${\beta}=-0.0009$; P=0.138). Conclusion: This study demonstrates that cryopreservation under control does not affect the biological properties of PDL cells, supporting the feasibility of autotransplantation of cryopreserved impacted third molars.

• Journal of the Korea Convergence Society
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• v.8 no.5
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• pp.137-143
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• 2017

Augmented reality makes people feel realistic and reduces the damage to cultural properties that can come into contact with the actual cultural heritage. Augmented reality has the advantage that it can show the past appearance of the historical building or relics, the environment, or related information in addition to the current real environment. Despite these values ​and advantages, As a result of researches and analyzes of the Augmented Reality contents of the National Museum, 'palace in my hand', and the Miruksa project In the field of domestic cultural heritage warriors, augmented reality technology has shown a very negative attitude such as simply showing cultural heritage content or using it as a guide. However, various conditions such as display and sensor hardware and technology needed to realize augmented reality more effectively are improving day by day. And If you have various facilities such as the idea of ​adding storytelling to the exhibits and WiFi building, In the near future, it will be equipped with a display system of cultural heritage contents that combines augmented reality with a more complete one.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.215-226
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• 2012

Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies 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 rice cookies added with Curcuma Longa L.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.231-242
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• 2013

This study was performed to develop cod bone stock using various nutritional elements in cod bone with the addition of various amounts of tomatoes (2%, 4%, 6% and 8%). Moisture contents, pH, L value and Na contents decreased, while the salinity, sugar contents, a value, b value and Mg, K, Ca, Fe contents increased with increased rates of tomatoes. Fourteen types of free amino acid were detected, and stock containing 6% of tomato addition had the highest free amino acid content. In the test on different attributes, tomato content significantly affected the properties of the stock including color intensity, savory flavor, tomato flavor, tomato taste, savory taste and after taste. In the acceptance test, 6% of tomato addition was preferred for appearance, flavor, taste, texture and overall quality. Consequently, the optimal tomato content for maximizing the overall quality of cod bone stock was 6%.