• 한국식품영양학회지
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• 제29권6호
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• 전기학회논문지P
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• 제66권4호
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• pp.252-257
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• 2017

In this paper for developing and implementing the HD level triple streaming hybrid security camera which output the three type of video outputs(HD-SDI, EX-SDI, Analog). We design the hardware and program the firmware supporting the main and sub functions. We use MN34229PL as image sensor, EN778, EN331 as image processor, KA909A as reset, iris, day&night function part, A3901SEJTR-T as zoom/focus control part. We request the performance test of developed security camera at the broadcasting and communication fusion testing department of TTA (Telecommunication Technology Association). We can get the three outputs (HD-SDI, EX-SDI, Analog) from the developed security camera, get the world best level at the jitter and eye pattern amplitude value and exceed the world best level at the signal/noise ratio, and minium illumination, power consumption part. The HD level triple streaming hybrid security camera in this paper will be widely used at the security camera because of the better performance and function.

• Journal of Animal Science and Technology
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• 제61권3호
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• pp.147-153
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• 2019

A goal for swine farming is the improvement in the number of live-born and weaned piglets per sow. Hence, the effect of parities should consider the correlation between the component traits of reproductive performance, weaning, and duration. Sows were housed in farrowing pens (W 2.2 ${\times}$ D 1.8 ${\times}$ H 1.2 m) on a partially slatted plastic floor. Twenty sows used in this study were between the first and sixth parity in gilts (P1), parity 2-5 (P3), and parity 6-9 (P6). Data collection by parity was classified into three categories: (1) reproduction performance (gestation length, total number of piglets born, number of piglets live born, number of piglets stillborn, total piglet birth weight; (2) weaning traits (weaning period, number of piglets weaning, total piglets weaning weight); (3) duration traits (farrowing duration, placenta expulsion duration, time from last piglet to first placenta, average birth interval, and tail wagging behavior). Gestation length was higher in P6 than P1 and P3 of different parity sows. The maximum value in P1 and P3 was 117 days, but the median value in P6 was 117 days (p < 0.05). The total number of piglets born (p = 0.113), number of piglets live born (p = 0.118), number of still piglets born (p = 0.151), and total piglet birth weight (p = 0.117) were not affected by parity. The number of live piglets was higher than the other parities by an average of $15.6{\pm}2.1$ in P1. The duration of farrowing was the lowest at 22.2 min in P6, but the maximum value was 42.2 min more than other parities (p = 0.355). Weaning traits of sows also did not differ significantly (p > 0.05), but the weaning period from P1 was lower than that of the other parities (p = 0.170). The number of piglets weaned was 10 heads on average in P1, P3, and P6 (p < 0.05). However, the mean values of the total piglet weaning weight (p = 0.377) of P6 (62.0 10.4 kg) were higher than those of P1 (54.9 10.2 kg) and P3 (58.4 13.6 kg). The placenta expulsion duration was higher in P6 than that in P1 and P3 (p = 0.447). The time from the last piglet to first placenta was be lower in P3 than that of the other parities (p = 0.206). The average birth interval was higher in P3 than that of the other parities (p = 0.156). Tail wagging (count) behavior was higher in P6 than in the other parities (p = 0.065). The data showed that the reproduction performance, total piglets born, and weight were higher in the gilts group, and higher in the weaning trait than that in the P6 group. This study examined the relationship between reproductive performance, birth interval and tail motion according to sow parity. Regarding duration, farrowing duration was lower in P6 than that in the other parities, but placenta expulsion and tail wagging were higher in P6 than in the other parities. Therefore, it is possible that the results from these sows could be used as basic data for effective farm management.

• Journal of Periodontal and Implant Science
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• 제45권3호
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• pp.94-100
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• 2015

Purpose: The aim of this study was to investigate the combined effects of physical and chemical surface factors on in vivo bone responses by comparing chemically modified hydrophilic sandblasted, large-grit, acid-etched (modSLA) and anodically oxidized hydrophobic implant surfaces. Methods: Five modSLA implants and five anodized implants were inserted into the tibiae of five New Zealand white rabbits (one implant for each tibia). The characteristics of each surface were determined using field emission scanning electron microscopy, energy dispersive spectroscopy, and confocal laser scanning microscopy before the installation. The experimental animals were sacrificed after 1 week of healing and histologic slides were prepared from the implant-tibial bone blocks removed from the animals. Histomorphometric analyses were performed on the light microscopic images, and bone-to-implant contact (BIC) and bone area (BA) ratios were measured. Nonparametric comparison tests were applied to find any significant differences (P<0.05) between the modSLA and anodized surfaces. Results: The roughness of the anodized surface was $1.22{\pm}0.17{\mu}m$ in Sa, which was within the optimal range of $1.0-2.0{\mu}m$ for a bone response. The modSLA surface was significantly rougher at $2.53{\pm}0.07{\mu}m$ in Sa. However, the modSLA implant had significantly higher BIC than the anodized implant (P=0.02). Furthermore, BA ratios did not significantly differ between the two implants, although the anodized implant had a higher mean value of BA (P>0.05). Conclusions: Within the limitations of this study, the hydrophilicity of the modSLA surface may have a stronger effect on in vivo bone healing than optimal surface roughness and surface chemistry of the anodized surface.

• The Journal of Advanced Prosthodontics
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• 제8권6호
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• pp.479-488
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• 2016

PURPOSE. The aim of this study was to test the modulus of elasticity (E) across the interfaces of yttria stabilized zirconia (YTZP) / veneer multilayers using nanoindentation. MATERIALS AND METHODS. YTZP core material (KaVo-Everest, Germany) specimens were either coated with a liner (IPS e.max ZirLiner, Ivoclar-Vivadent) (Type-1) or left as-sintered (Type-2) and subsequently veneered with a pressable glass-ceramic (IPS e.max ZirPress, Ivoclar-Vivadent). A $5{\mu}m$ (nominal tip diameter) spherical indenter was used with a UMIS CSIRO 2000 (ASI, Canberra, Australia) nanoindenter system to test E across the exposed and polished interfaces of both specimen types. The multiple point load - partial unload method was used for E determination. All materials used were characterized using Scanning Electron Microscopy (SEM) and X - ray powder diffraction (XRD). E mappings of the areas tested were produced from the nanoindentation data. RESULTS. A significantly (P<.05) lower E value between Type-1 and Type-2 specimens at a distance of $40{\mu}m$ in the veneer material was associated with the liner. XRD and SEM characterization of the zirconia sample showed a fine grained bulk tetragonal phase. IPS e-max ZirPress and IPS e-max ZirLiner materials were characterized as amorphous. CONCLUSION. The liner between the YTZP core and the heat pressed veneer may act as a weak link in this dental multilayer due to its significantly (P<.05) lower E. The present study has shown nanoindentation using spherical indentation and the multiple point load - partial unload method to be reliable predictors of E and useful evaluation tools for layered dental ceramic interfaces.

• 대한화학회지
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• 제23권4호
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• pp.243-247
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• 1979

Phenethyltosylate와 치환 피리딘의 반응속도를 전기전도법으로 아세트니트릴 용매에서 50, 60, 및 70$^{\circ}C$에서 측정하였다. 이 반응에서의 피리딘의 치환기 효과를 검토한 결과 피리딘의 전자주는 능력이 강할 수록 반응은 빨랐다. $E_{\alpha}$와 ${\Delta}S^{\neq}$ 사이에는 동속관계가 성립되었고 동속온도는 240$^{\circ}$K 였다. Bronsted 도시는 4-아미노피리딘을 제외하고는 1ogk=0.22pKa-3.7l (r=0.986)의 직선이 얻어졌다. Hammett 식에서도 역시 4-아미노피리딘을 제외하고 logk=-1.33${\sigma}$+0.08 (r=-0 987)의 직선이었다. 이와 같이 4-아미노피리딘의 편차는 용매효과와 공명효과 및 ${\sigma}$ 값 그 자체에 기인된다고 생각된다. 이상의 결과로서 본 반응은 전이상태에서 C…N 결합형성에 의하여 반응이 결정되는 $S_N2$ 반응메카니즘으로 진행된다는 것을 알았다.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.322-331
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• 2008

In order to synthesize high-solid coatings, acrylic resins (HSAs) containing 90% solid content were first synthesized, then the synthesized HSAs were cured with a curing agent, isocyanate, at room temperature to obtain high-solid coatings. In the HSAs synthesis, conversion was in a range of $82{\sim}87%$, and viscosities and number-averaged molecular weight ($M_n$) of the HSAs were in a range of $4380{\sim}8010$ cP and $1540{\sim}1660$, respectively. From the correlation between $T_g$ value, viscosity and $M_n$, it was found that, with increasing $T_g$ value, viscosity increases rapidly and molecular weight increases slowly. From the visco-elasity measured by the pendulum method, it was found that the curing time decreased with increasing $T_g$ values. From the tests of physical properties of the coatings' film, $60^{\circ}$ specular gloss, impact resistance and heat resistance were proved to be good and pencil hardness, drying time and pot-life were proved to be poor.

• 한국식품영양학회지
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• 제30권2호
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• pp.226-235
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• 2017

본 연구에서는, 고유의 색과 항산화 활성이 있는 로젤 꽃받침을 활용하고자 로젤 꽃받침 분말을 대조군, 0.5%, 1%, 1.5% 및 2% 첨가한 설기떡을 제조하여 수분, pH, 색도 및 외관, 조직감, 항산화능 및 소비자 기호도를 분석하였다. 설기떡의 수분 측정 결과 0.5% 시료의 수분함량이 40.60%로 가장 높았으며, 2% 시료의 수분함량은 37.37%로 가장 낮았다. pH는 로젤 꽃받침에 함유된 다량의 유기산의 영향으로 로젤 꽃받침 분말의 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). 경도와 씹힘성의 경우, 대조군과 비교하여 로젤 꽃받침 분말 첨가시 유의적으로 증가하였으며, 1% 시료를 제외한 로젤 꽃받침 분말 첨가 시료들의 응집성은 대조군에 비해 유의적으로 감소하는 경향을 보였다(p<0.05). 탄력성의 경우, 시료들 간 유의적인 차이가 없었다. 로젤 꽃받침 분말 첨가량이 증가함에 따라 설기떡의 수분함량과 pH가 감소하여, 경도와 씹힘성의 증가에 영향을 준 것으로 여겨진다. 명도는 로젤 꽃받침 분말의 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 나타내었고, 적색도와 색차값은 유의적으로 증가하는 경향을 나타내었다(p<0.05). 로젤 꽃받침 분말 첨가 시료들의 황색도는 대조군과 비교하여 유의적으로 증가하는 경향을 나타내었다(p<0.05). 로젤 꽃받침의 안토시아닌은 설기떡 제조과정에서 파괴되지 않고 고유의 색을 나타낼 수 있으므로, 로젤 꽃받침 분말은 설기떡 제조 시 천연 착색제로 활용될 수 있을 것으로 사료된다. 총 폴리페놀 함량은 로젤 꽃받침 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타내었으며, 플라보노이드 함량은 로젤 꽃받침 분말을 첨가하지 않은 설기떡과 비교하여 로젤 꽃받침 분말을 첨가한 설기떡에서 높았다(p<0.05). ABTS $IC_{50}$은 로젤 꽃받침 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 나타내었다(p<0.05). 이를 통해 로젤 꽃받침 분말 첨가 시 항산화 활성이 있는 설기떡을 제조할 수 있음을 확인하였으며, 더 나아가 로젤 꽃받침을 다른 음식에 적용하였을 때에도 천연 항산화제로서 유용성이 있을 것으로 판단된다. 소비자 기호도 조사 분석 결과, 대조군과 1% 첨가군 두 가지가 종합적으로 가장 높은 점수를 받았으며, 항상화능은 로젤 꽃받침 분말함량이 가장 큰 2% 첨가군이 가장 높았으나, 신맛이 강하여 설기떡 제조에 적합하지 않을 것으로 사료된다. 이상의 결과로 미루어 보았을 때, 로젤 꽃받침 분말을 1% 첨가하는 것이 설기떡 제조에서 적절할 것으로 판단되며, 천연 착색제, 천연 항산화제로서 로젤 꽃받침을 식품산업에 활용할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.127-136
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• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

• 한국조리학회지
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• 제22권3호
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• pp.11-21
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• 2016

본 연구에서는 소화와 혈액순환을 돕고, 항암, 향균, 콜레스테롤 생합성 억제, 혈압강하 등의 생리활성 기능을 함유한 홍국 분말을 스폰지 케이크에 첨가하여 가장 적합한 배합비율을 찾고자 하였으며, 홍국 스폰지 케이크의 품질 특성 및 노화 억제 영향을 살펴보았다. 홍국 분말은 동결 건조하여 40 mesh 체를 통과한 것을 사용하였고, 밀가루의 0%, 5%, 10%, 15% 및 20%로 첨가수준을 달리하여 control, RYR5, RYR10, RYR15 및 RYR20으로 스폰지 케이크를 제조하였다. 비중 측정 결과, RYR15가 0.57로 가장 낮은 비중을 나타내었으며, 굽기 손실율의 경우 대조군 및 첨가군 간에 유의적인 차이는 나타나지 않았다(p<0.05). 반죽 수율의 경우, RYR15가 96.61로 가장 높게 나타났다. 수분함량 측정결과, 대조군, RYR-5 및 RYR15가이 28.67%, 28.18% 및 26.82% 순으로 높은 수분함량을 나타내었다. 색도는 스폰지 케이크 외부의 L값(명도)의 경우 홍국 분말의 첨가량에 따라 L값이 증가하였고, 반면에 스폰지 케이크 내부의 L값은 첨가량에 따라 감소하는 경향을 보였다. a값(적색도)의 경우, 첨가량이 증가할수록 외부의 a값은 감소하였으며, 내부의 a값은 증가하는 경향을 보였다. b값(황색도)의 경우, 홍국 분말의 첨가량이 증가할수록 스폰지 케이크의 외부, 내부 모두 감소하는 경향을 보였다. pH의 경우, RYR5가 8.63으로 가장 높은 값을 나타내었으며, RYR15는 8.57로 가장 낮은 값을 나타내었다. 스폰지 케이크를 제조하여 60분간 방냉 후 조직감을 측정한 결과, 경도는 RYR15가 $163.33g/cm^2$로 가장 낮았으며, 탄력성은 시료간 유의적인 차이가 없었다(p<0.05). 응집성의 경우 RYR10이 133.06%으로 가장 높았다. 씹힘성의 경우, RYR10이 $391.63g{\cdot}cm$로 가장 높았으며, RYR15가 $169.92g{\cdot}cm$로 가장 낮았다. 노화 억제 분석을 위한 Avrami 방정식에서는 RYR15와 RYR20이 각각 0.0664와 0.4983으로 시료 중 가장 낮은 Avrami 지수(n)를 나타내었으며, 시간상수(1/k)는 RYR20이 200.00으로 가장 높게 나타났다. 관능 검사 결과, RYR15이 색(5.50), 향(4.95), 단맛(4.90), 씹힘성(4.75) 및 전반적인 기호도(4.60)에서 가장 높은 점수를 나타내었다.