• Journal of the Korean earth science society
• /
• v.26 no.5
• /
• pp.436-442
• /
• 2005

We have performed multiple geophysical surveys comprised of gravity, magnetic and resistivity methods at the Yangsan fault zone which runs through the Eonyang area, the eastern part of Kyeongsang in southeast Korea. The gravity and magnetic data provide information about geological structures. Furthermore, sections of electrical resistivity show the sharp contrast of electrical resistivity distribution across the fault zone. Since the fractured zone tends to be more conductive than fresh host rocks, the electrical resistivity survey is effective in determining the detailed structure of the fault zone. We have made gravity measurements at a total of 71 points alongside two profiles across the fault zone, and carried out an electrical resistivity survey with a dipole-dipole array at the same location using 40m dipole length. In addition, we have analyzed the aeromagnetic data on the corresponding area. The multiple geophysical properties appear to be abruptly changed in electrical resistivity, gravity and aeromagneticclearly show the different appearance across the fault zone. The fault is identified by its sub vertical attitude which is well known in the Yangsan fault zone. We have also confirmed that the magnitude of the response of the fault is much larger in the southern part of the survey area than the northern area. These results most likely to provide basic information for the further studies about the physical properties and the structures at the Yangsan fault.

• Culinary science and hospitality research
• /
• v.20 no.4
• /
• pp.14-26
• /
• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Korean Journal of Materials Research
• /
• v.5 no.7
• /
• pp.802-807
• /
• 1995

The electrochromic properties of vacuum deposited V$_2$O$_{5}$ thin films as a function of crystallinity and film thickness have been systematically investigated. The as-deposited films have slightly yellow appearance. V$_2$O$_{5}$ films deposited at higher substrate temperature(>14$0^{\circ}C$) are found to be crystalline while those deposited at low substrate temperature are amorphous. The optical modulation on lithium ion injection indicates that V$_2$O$_{5}$ films exhibit anodic coloration in the 300~500 nm wavelength range and cathodic coloration in the 500~1100nm wavelength range independent of crystallinity and film thickness. The optical band gap energy of crystalline and amorphous Li$_{x}$ VV$_2$O$_{5}$ films shifts to higher energies by 0.17 eV and 0.75 eV, respectively, with increasing lithium ion injection up to x=0.6. The coloration efficiency of amorphous Li$_{x}$ V$_2$O$_{5}$ exhibits very little dependence on film thickness and lithium ion injection amounts in the near-infrared while it increases significantly with increasing film thickness and decreasing lithium ion injection amounts in the blue and near-UV due to the shift in absorption edge below around 500nm. However, the coloration efficiency of crystalline Li$_{x}$ V$_2$O$_{5}$is relatively independent of film thickness and lithium ion injection in the 300~1100 nm wavelength range.

• Korean Journal of Food Science and Technology
• /
• v.39 no.6
• /
• pp.619-624
• /
• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.401-406
• /
• 2011

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.42-48
• /
• 1998

Physicochemical properties of waxy maize starch and oxidized waxy maize starch with sodium hypochlorite $(0{\sim}60\;mg\;CL_2/g\;starch,40^{\circ}C,\;pH\;10,\;3.0\;hr)$ were studied. As sodium hypochlorite concentration was increased, the content of crude lipid and crude protein of the oxidized starch were decreased. And crude protein content and whiteness was considered to show negative regression. However, the crude ash content of the oxidized starch increased significantly with oxidation and bore a positive regression to the chlorine content. There was a progressive increase in the carboxyl content with increasing oxidant level. After pasting in hot water and cooling, viscosity of the oxidized starches were drastically lower than that of native starch . As carboxyl contents of the oxidized starch increased, the solubility and swelling power was increased. When waxy maize starch treated with 0, 1.5, 3.0 and 6.0% sodium hypochlorite, temperature of initial gelatinization of oxidized starch was shown to 65, 65, 60 and $50^{\circ}C$, respectively. The oxidized waxy maize starches also form clearer pastes. Water binding capacity of the oxidized starch decreased as the degree of carboxyl group substitution increased. Waxy maize starch has polygonal and some round granules which range from about 3.7 to $20\;{\mu}m$ in diameter. Surface appearance of the waxy maize starch became rough when oxidized with sodium hypochlorite. When homogenate of the oxidized waxy maize starch solution and corn germ oil was stored under room temperature for 24 hours, the emulsion stability was considered to depend on starch concentration and degree of substitution.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.232-237
• /
• 2002

The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1068-1074
• /
• 2014

This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.

• Restorative Dentistry and Endodontics
• /
• v.17 no.2
• /
• pp.307-330
• /
• 1992

The aim of this study was to investigate the physical properties of visible light curing Glass Ionomer cement for restorative esthetic filling. The control group was the autopolymerizing GC Fuji II Glass Ionomer cement (2.2: 1 P/L ratio) and the experimental groups were made by following procedure. To induce the polymerization by visible light, the powder of GC Fuji II GI cement and the liquid of Vitrabond for base & liner were mixed in an amalgam capsule with 2.5:1, 3.0:1, 3.5:1 P/L ratio (% wt/wt). After fabrication of specimens, compressive strength, fracture toughness ($K_{IC}$) Scanning Electron Microscope and X-ray Diffraction, water-leachable content, marginal leakage and surface roughness were studied. The results were as follows: 1. Only experimental No. 1 group (visible light curing) showed less compressive strength than control group 1 hour after curing. Strength was increased with aging in all groups, so the compressive strength of light curing groups was no less than that of autopolymerizing group after 3 weeks. 2. Experimental No.3 group (visible light curing) was inferior to No.2 group (visible light curing) in fracture resistance but light curing groups were more resistant to fracture than autopolymerizing group and showed ductile fracture pattern as compared with the brittle fracture pattern of autopolymerizing group. 3. From scanning electron microscopic image, various sized unreacted powder particles, surrounded by silica gel, were embedded in polysalt matrix. Light curing groups showed little crack and more dense unreacted particles than autopolymerizing group. 4. From X-ray diffraction analysis, GC Fuji II Glass Ionomer cement powder and all groups showed glassy appearance but light curing groups seemed to be more intensive in crystaline than autopolymerizing group. S. The most significant dissolution was shown in early setting period in all group. Light curing groups were dissolved less than autopolymerizing group. 6. Marginal leakage was not different significantly in case of cavity margin composed of same tooth structure (ex. only enamel margin, only dentin margin) but much more leakage was shown in dentin/cementum margin than enamel margin. In only case of only enamel margin, light curing groups were superior to autopolymerizing group. 7. All groups showed relatively smooth surface, which irregularity was less than $1{\mu}m$. Light curing groups were smoother than autopolymerizing group.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.19-27
• /
• 2002

The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.