• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.61-68
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• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• Corrosion Science and Technology
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• v.17 no.5
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• pp.231-241
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• 2018

Atmospheric corrosion is generally an electrochemical degradation process of metal. It can be caused by various corrosion factors of atmospheric component, weather, and air pollutants. Moisture, particles of sea salts, and sulfur dioxide are major factors in atmospheric corrosion. Galvanizing coating is one of the most efficient ways to protect iron from corrosion by zinc plating on the surface of the iron. Galvanized steels are being widely used in automobiles, building structures, roofing, and other industrial structures due to their high corrosion resistance compared to bare iron. Atmospheric corrosion of galvanized steel has shown complex corrosion behavior depending on coating process, coating thickness, atmospheric environment, and air pollutants. In addition, different types and kinds of corrosion products can be produced depending on the environment. Lifespan of galvanized steels is also affected by the environment. Therefore, the objective of this study was to determine the corrosion behavior of galvanized steel under atmospheric corrosion at six locations in Korea. When the exposure time was increased, content of zinc from GA surface decreased while contents of iron and oxygen tended to increase. On the other hand, content of iron was constant even after 36 months of exposure of GI.

• Journal of Ocean Engineering and Technology
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• v.13 no.4 s.35
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• pp.28-36
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• 1999

Wet underwater arc welding process is investigated by using experimentally developed flux coated underwater arc welding electrode and SS400 steel plate of 12mm thickness as base metal. Three kinds of different flux covered wet arc welding electrode of 4mm diameter(BK-01, BK-02, BK-03) are individually developed, and one of the improved underwater welding electrode (BK-03) may be put to practical use for underwater wet arc welding process. The results obtained from this experimental study are as follows : 1. Arc stability of developed underwater wet welding electrode is better than that of the domestic covered arc welding electrode. 2. Workability of welding electrode, remove ability of slag and bead appearances using improved underwater wet welding electrode are remarkably better than that of others. 3. Heat affected zone of test specimen welded in the underwater gets to become a lot smaller than that of test specimen welded in the air, and the maximum hardness of heat affect zone of developed underwater wet welding electrode is lower to that of domestic arc welding electrode.

• Journal of Fashion Business
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• v.9 no.3
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• pp.88-98
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• 2005

This study focuses on the needs at both consumers and manufacturers. It aims to find ways for consumers to purchase outfits that would fit their particular body type and preferences at reasonable prices, choose raw materials and style at garments, and virtually try them on. In addition, the study is designed to help apparel manufacturers identity customers' changing needs, reduce inventories, manage information on customers' body type in a digitalized form, and eventually contribute to promoting electronic commerce. Based on nine basic patterns that tit each subject, 108 virtual garments are created by adjusting the size of the patterns (9 subjects $\times$ 4 body parts $\times$ 3 patterns = 108 outfits). In order to determine fitting preferences for each body part and find optimized conditions, cross-tabulation analysis including $X^2$ and frequency analysis were performed to measure the appearance rate. A style of virtual garment, which is minus 2cm from chest size was chosen as the most appropriate pattern to the baseline location of front the chest. For the waist parts, the C style as an appropriate virtual garment to front and back view. In the front, lateral and back view, a style was chosen in the response to the sleeve-bodice combinations, the ease amount of armhole area, the armhole depth and the loosening of tightening or armhole line.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2005.09a
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• pp.161-164
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• 2005

Data mining techniques can be applied to identify patterns of interest in the gene expression data. One goal in mining gene expression data is to determine how the expression of any particular gene might affect the expression of other genes. To find relationships between different genes, association rules have been applied to gene expression data set [1]. A notable limitation of association rule mining method is that only the association in a single profile experiment can be detected. It cannot be used to find rules across different condition profiles or different time point profile experiments. However, with the appearance of time-series microarray data, it became possible to analyze the temporal relationship between genes. In this paper, we analyze the time-series microarray gene expression data to extract the sequential patterns which are similar to the association rules between genes among different time points in the yeast cell cycle. The sequential patterns found in our work can catch the associations between different genes which express or repress at diverse time points. We have applied sequential pattern mining method to time-series microarray gene expression data and discovered a number of sequential patterns from two groups of genes (test, control) and more sequential patterns have been discovered from test group (same CO term group) than from the control group (different GO term group). This result can be a support for the potential of sequential patterns which is capable of catching the biologically meaningful association between genes.

• The Transactions of the Korean Institute of Electrical Engineers P
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• v.64 no.4
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• pp.236-240
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• 2015

Natural ester has a higher biodegradability, flash and fire points, and a greater permittivity compared to conventional mineral oils. However, natural ester also has a higher pour point, viscosity, and water content. These characteristics hamper circulation and the electrical properties of oil-filled transformer. Thus, this paper applied electromagnetic-thermal-flow coupled analysis method to predict temperature distribution inside 154kV single phase power transformer using natural ester. It modeled in the actual appearance for the tank and winding of the power transformer to improve the accuracy of analysis and applied heat flow analysis that considered hydromechanics and heat transfer at the same time. It calculated the power loss, the main cause of temperature rise, from winding and core with electromagnetic analysis then used for the heat source for the heat flow analysis. It then compared the reasonability of result of measurement analysis based on the result acquired from temperature rise test using FBG sensor on the power transformer.

• Geomechanics and Engineering
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• v.15 no.2
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• pp.775-781
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• 2018

Shake table tests were conducted on scaled tunnel model to investigate the mechanism and effect of seismic loadings on horseshoe scaled tunnel model in ground fissure site. Key technical details of the experimental test were set up, including similarity relations, boundary conditions, sensor layout, modelling methods were presented. Synthetic waves and El Centro waves were adopted as the input earthquake waves. Results measured from hanging wall and foot wall were compared and analyzed. It is found that the seismic loadings increased the subsidence of hanging wall and lead to the appearance and propagation of cracks. The values of acceleration, earth pressure and strain were greater in the hanging wall than those in the foot wall. The tunnel exhibited the greatest earth pressure on right and left arches, however, the earth pressure on the crown of arch is the second largest and the inverted arch has the least earth pressure in the same tunnel section. Therefore, the effect of the hanging wall on the seismic performance of metro tunnel in earth fissure ground should be considered in the seismic design.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.