• 한국조리학회지
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• 제16권3호
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• pp.307-316
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• 2010

본 논문의 목적은 자일리톨을 설탕 대체제로 사용하여 만든 머핀의 최적 배합을 개발하고자 함이다. 자일리톨을 첨가한 머핀의 특성은 높이, 부피, 무게, 비용적, 굽기 손실률, 영상분석, 색도와 관능검사에 의해 측정되었고, 저장기간 동안(0, 1, 3, 5일)의 머핀의 노화에 대한 자일리톨의 영향은 조직감 분석 기계에 의해 측정되었다. 자일리톨 첨가량이 증가할수록 머핀의 경도는 증가하였고, 저장기간 동안 유의적으로 증가하였다. 머핀 껍질의 명도(L값)는 자일리톨 첨가에 의해 유의적으로 증가하였다. 관능검사에서 자일리톨을 첨가하지 않은 대조구는 외관과 조직감에 가장 높은 수치를 보였다. 풍미, 맛과 전체적인 기호도에서는 자일리톨을 25% 첨가한 머핀이 가장 좋은 결과를 보였지만 대조구와는 유의적인 차이는 없었다.

• Steel and Composite Structures
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• 제34권6호
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• pp.853-862
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• 2020

In recent years, due to the many advantages cable-stayed bridges have often constructed in medium and long span. These advantages can be listed as an aesthetically pleasing appearance, economic and easy construction, etc. The main structural elements of cable-stayed bridges are listed as deck, pylon, cables and foundation. Perhaps one of the most vital and expensive of these structural elements is stay-cables. Stay-cables ensure the allowable displacement and distribution of bending moments along the bridge deck with prestressing force. Therefore the optimum design of the stay-cables and prestressing force are very important in achieving the performance expected from the cable-stayed bridges. This paper aims to obtain the stay-cables size and prestressing force optimization of the cable-stayed bridge. For this purpose, single pylon and fan type cable configuration Manavgat Cable-Stayed Bridge was selected as an example. The three dimensional (3D) finite element model (FEM) of the bridge was created with SAP2000. Analysis of the 3D FEM of the bridge was conducted under the different combined effects of the self-weight of the structural element, prestressing force of stay-cable and live load. Stay-cable stress and deck displacement were taken into account as constraints for the optimization problem. To optimize this existing bridge a metaheuristic algorithm named Jaya was used in the optimization process. 3D FEM of the selected bridge was repeatedly analyzed by using Open Applicable Programming Interface (OAPI) properties of SAP2000. To carry out the optimization process the developed program which integrates the Jaya algorithm and the required codes for calling SAP2000 is coded in MATLAB. At the end of the study, the total weight of the stay-cables was reduced more than 40% according to existing stay cables under loads taken into account.

• BMB Reports
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• 제36권4호
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• pp.337-343
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• 2003

Rhus verniciflua Stokes (RVS) has been used as a traditional herbal medicine. Several earlier studies indicated that an ethanol extract of RVS has both anti-oxidant and anti-tumor properties, although the mechanism for the activity remains to be elucidated. In this report, we prepared a highly purified ethanol extract from RVS, named REEE-1 ($\underline{R}$hus $\underline{e}$thanol $\underline{e}$luted $\underline{e}$xtract-1), and investigated the mechanism involved in its growth-inhibitory effect on the human B and T lymphoma cell lines, BJAB and Jurkat, respectively. Results from tritium uptake proliferation assays showed that the proliferative capacities of both BJAB and Jurkat cells were strongly suppressed in the presence of REEE-1. This was further confirmed through trypan blue exclusion experiments that revealed a dose-dependent decrease in viable cell numbers after REEE-1 treatment. REEE-1-mediated suppression of cell growth was verified to be apoptotic, based on the increase in DNA fragmentation, low fluorescence intensity in nuclei after propidium iodide staining, and the appearance of DNA laddering. In particular, REEE-1 exerted its anti-oxidant activity through the inhibition of hydroxyl radical-mediated degradation by iron ion chelation rather than direct scavenging of hydroxyl radicals. Furthermore, REEE-1 was revealed to be a potential scavenger of superoxide anions. Collectively, our findings suggest that REEE-1 is a natural anti-oxidant that could be used as a cancer chemo-preventive and therapeutic agent.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• 대한관절경학회지
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• 제2권2호
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• pp.124-128
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• 1998

From Feb. 1996 to Feb. 1997. among sixty-four patients of anterior cruciate ligament(ACL) reconstruction using multi-stranded hamstring tendon and EndoButton fixation, twenty-five patients of volunteer, 15 men and 10 women, from 16 to 50 years of age(mean 27.6 years) underwent arthroscopic evaluation. Arthroscopic evaluation was routinely performed one year after surgery along with an examination of stability. The purpose of this study was to arthroscopically evaluate the morphological changes that occurred in hamstring tendon autograft one year after ACL reconstruction. Both of the tendon graft and the adjacent fibrous tissues were observed for gross appearance and physical properties with probing and response to passive anterior translation. Biopsy samples were taken from the surrounding fibrous tissue and the tendon graft. Grossly, we found a well-defined ligamentous structure with good tension tested with a probe. A common finding was that the reconstructed ligaments were embedded in a layer of the synovium, and blood vessels could be seen on the anterior surface of the ligament. The biopsy tissue was placed in formalin solution and subjected to histological preparation by hematoxylin and eosin staining method. The hamstring tendon graft appeared histologically normal under light microscopic finding. There were a few vessels located between existing collagen bundles, and the vessels had an orderly pattern. The surrounding fibrous tissue envelope was covered with synovium. We pleased with preliminary findings in our evaluation.

• 한국수산과학회지
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• 제49권3호
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• pp.310-316
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• 2016

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

• 한국식품영양과학회지
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• 제31권6호
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• pp.994-998
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• 2002

콩 종자에 가해진 열충격이 콩나물의 품질에 어떠한 영향을 미치는지 살펴보기 위하여 콩에 다양한 열처리를 한 후 콩나물을 재배하면서 콩나물의 생장특성과 부패 및 관능적 특성을 조사하였다. 콩나물의 중량, 배축과 자엽의 길이와 두께를 재배기간동안 측정한 결과 4$0^{\circ}C$에서 60분과 120분 동안 열처리한 시료의 생장이 대조군보다 높거나 비슷한 생장을 하였다. 부패율은 열처리한 시료들이 대조군보다 높은 값을 나타내었는데, 예외적으로 4$0^{\circ}C$/60분 시료는 낮은 값을 나타내었고, 총균수의 결과에서도 4$0^{\circ}C$에서 60분 동안 열처리한 시료는 대조군보다 약간 낮은 미생물 수를 나타내었다. 콩나물 자엽의 색은 열처리함에 따라 밝아져서 대조군이 가장 높은 황색도를 나타내었다. 비타민 C함량도 열처리에 의해 모두 증가하였다. 관능검사 결과 열처리에 의해 비린 냄새와 쓴맛이 약해지고 고소한 맛이 증가하는 것을 확인하였고, 4$0^{\circ}C$/60분 처리한 시료가 외관과 전체적인 수용도에서 가장 좋은 평가를 받아 열처리하지 않은 대조군에 비해 유의적인 차이를 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권4호
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제15권6호
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• pp.454-458
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• 2009

가상 환경 표현의 기술은 실물의 정확한 표현보다는 화면 안에 잘 보일 수 있는 형태로 묘사되어 왔다. 컴퓨터 그래픽스 기술의 발전으로 다양한 분야에서 컴퓨터그래픽스 물체 표현의 활용이 증대함에 따라서 단지 가시화의 기능 뿐 아니라 정확한 측정 정보를 요구하는 응용이 늘고 있다. 본 논문에서는 가상세계에서 정확한 측정 정보를 제공할 수 있도록 물리적 단위 체계를 적용할 수 있는 방법을 제안한다. 본 논문에서의 물리적 단위 속성의 명세는 웹에서의 3D 구현 기술인 X3D를 기반으로 정의하였다. 물리적 속성 중에서 X3D 장면 내에서 물리적 길이 속성을 정의하는 노드의 구성에 대하여 기술하고, 길이 외의 질량, 시간, 온도 등과 같은 다양한 물리적 속성의 단위를 국제 단위체계인 SI 단위계 (International System of Units)를 기반으로 각 객체에 정의할 수 있는 방법에 대하여 기술한다.

• 한국식품과학회지
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• 제40권6호
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• pp.643-648
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• 2008

본 연구는 효모와 젖산균을 이용하여 sourdough을 제조하고 이것을 첨가하여 만든 식빵의 제조 특성, 식미 및 저장성에 미치는 효과를 연구하였다. Sourdough 30, 50, 100%를 각각 첨가 시 1차 발효 후 젖산균과 효모의 생육에서 젖산균수는 $10^{9-10}CFU/g$로 크게 증가함을 나타내었고, 효모는 젖산균의 생육에 의해 감소하는 경향을 보였다. 빵의 관능적 평가는 sourdough가 첨가된 빵인 경우 다소 신맛을 나타내었고 식감과 조직감은 대조구와 유의성이 없었으며 종합적 기호도에서는 sourdough 100% 첨가한 빵이 선호도가 높은 것으로 나타났다. 빵의 저장성에서 sourdough 첨가 식빵은 6일만에 곰팡이가 발생하여 3일만에 곰팡이가 발생한 대조구에 비해 보존기간이 늘어나는 것으로 나타났다. 또한, 세균과 곰팡이의 오염도에 있어서도 sourdough 첨가량이 증가할수록 미생물의 균수가 적게 나타났다. Sourdough 첨가시 빵의 노화속도는 sourdough가 30, 50 및 100%로 첨가량이 증가할수록 대조구에 비해 각각 13, 20 및 36% 지연되는 것으로 나타났다.