• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.523-532
• /
• 2001

The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.4
• /
• pp.318-325
• /
• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of Korean Home Economics Education Association
• /
• v.9 no.2
• /
• pp.17-30
• /
• 1997

Purpose of this study is to analyze the validity of textbook content on practical arts for the 6th curriculum, to grasp the content problems and to propose the strategy of reformation to be satisfied with consumer better than supplier. The data collected from 196 elemantary school teachers who lived in Gyungsang-namdo and analized by SPSS/PC(sup)+ package program. The statistical methods used for analysis were frequency, descriptives, validity, t-test, oneway ANOVA. The major findings can be summarised as follows： 1. The textbooks on practical arts for 3rd, 4th, 5th and 6th grades showed unbalanced division for picture, figure, table unite and evaluation type of all units doesn’t show diversity. 2. The validity of textbook contents on practical arts was found to be the highest for 3rd grade textbook and the lowest for 6th grade one. Among the validity of the evaluation items,‘differentiation with other subject’and ‘usefulness of living’showed high scores, wheres ‘fitness of child level’marked lowest score. 3. There was no significant difference Among the validity contents of teachers based on socio-demographic variables.

• Proceedings of the KSME Conference
• /
• 2004.04a
• /
• pp.96-101
• /
• 2004

Cast austenitic stainless steel is used for several components, such as primary coolant piping, elbow, pump casing and valve bodies in light water reactors. These components are subject to thermal embrittlement at the reactor operating temperature. The objective of this study is to summarize the method of estimating ferrite content, Charpy impact energy and J-R curve and to evaluate the thermal embrittlement of the cast austenitic stainless steel piping used in the domestic nuclear power plants. The result of evaluation, two domestic nuclear power plants used CF-8M and CF-8A material has adequate fracture toughness after saturation.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.239-245
• /
• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• Journal of Families and Better Life
• /
• v.10 no.2
• /
• pp.179-190
• /
• 1992

The purpose of this study was to investigate the importance of personal information at family purchasing behavior. For this purpose, 300 questionnaires were distributed to the housewives in Seoul. The data were analyzed by Frequency. Percentage, Mean , x2-Test, t-Test, Anova, Duncan's Multiple Range Test. The results were as follows; 1) According to the age of respondent. the content and number of information sources had differences significantly. 2) According to the employment status of respondent and family income, the evaluation of goods had differences significantly. 3) According to the content and number of information sources. the evaluation after purchase had differences significantly. Through these result, the availability of personal information as a house hold resource was identified.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2006.11a
• /
• pp.473-476
• /
• 2006

In this study, evaluation of fire-resistant performance for polypropylene fiber-mixed mortar was performed to establish specification for stability of tunnel structure against fire afterward. In the fire-resistant performance test with mix proportion of polypropylene fiber, cracks were observed for mortar under 0.15% of fiber content, but micro-cracks were remarkably reduced for mortar more than 0.2% of fiber content. From the results, we are concluded that optimal mix proportion of polypropylene fiber is $0.20{\sim}0.25%$.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2006.11a
• /
• pp.477-480
• /
• 2006

In this study, evaluation of fire-resistant performance for polypropylene fiber-mixed mortar was performed to establish specification for stability of tunnel structure against fire afterward. In the fire-resistant performance test with mix proportion of polypropylene fiber, cracks were observed for mortar under 0.15% of fiber content, but micro-cracks were remarkably reduced for mortar more than 0.2% of fiber content. From the results, we are concluded that optimal mix proportion of polypropylene fiber is $0.20{\sim}0.25%$.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.1
• /
• pp.111-116
• /
• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.266-271
• /
• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.