• Culinary science and hospitality research
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• v.21 no.6
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• pp.206-217
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• 2015

This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice($5.17^{\circ}Brix$) was higher than the other groups($2.47{\sim}3.47^{\circ}Brix$). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.75-80
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• 2015

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

• Journal of the Society of Naval Architects of Korea
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• v.32 no.1
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• pp.42-57
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• 1995

An efficient and accurate scheme has been constructed by taking advantages of the hi-quadratic spline scheme and the higher-order boundary element method selectively depending on computation domains. Boundary surfaces are represented by 8-node boundary elements to describe curved surfaces of a ship and its neighboring free surface more accurately. The variation of the velocity potential complies with the characteristics of the 8-node element on the body surface. But on the free surface, it is assumed to follow that of the hi-quadratic spline scheme. By which, the free surface solution is free from numerical damping and has better numerical dispersion property. As numerical examples, steady and unsteady Neumann-Kelvin problems are considered. Numerical results for a submerged spheroid, Series 60($C_B=0.6$) and a modified support the proposed method. Finally, a new upstream radiation condition is derived using a wave equation operator in order to deal with problems for subcritical reduced frequency. The relevance of this operator has been confirmed in the case of unsteady Kelvin source potential.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.392-398
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• 2004

The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

• Journal of Dental Rehabilitation and Applied Science
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• v.20 no.2
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• pp.109-120
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• 2004

INTRODUCTION: The build-up method has been used for application of porcelain powder on the metal framework to make final tooth shape conventionally. This method takes time and need skill to mimic final shade and shape of porcelain fused to metal crown. The purpose of this study was to develop standard shape and shade laminating porcelain forms to reduce build-up time. METHODS: To make tooth form porcelain paste, several liquid organic compounds were added to conventional feldspathic porcelain. The amount of additives and rheologic property were tested to find out best composition. Comparison of mixing methods to reduced porosity, proper heating schedule, and measurement of shrinkage amount and residual organic materials were performed to set-up standard procedures. Finally, biaxial flexural strength and color of preformed laminated paste porcelain were compared with those of porcelain which fabricated by the conventional build-up method. RESULTS: There was no significant difference in physical properties and color stability between two fabrication methods after various testing methods. Conclusion: This new build-up method can be applied to fabricate the PFM crown and bridge without any loss of strength and optical properties.

• Food Science and Preservation
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• v.23 no.2
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• pp.180-187
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• 2016

The objective of this study was to investigate the quality characteristics and antioxidant activities of aronia jam prepared with different content of mashed apple. To analyze the quality characteristics pH, texture, color, antioxidant activity, total polyphenol content, and sensory property were investigated. As aronia amounts decreased, the pH of aronia jam level increased from 3.97 to 4.40, while its total acidity decreased from 0.39 to 0.27. In color, the L-, a-, and b- values increased with decreases in aronia contents when compared with 100% aroma jam. Texture evaluation revealed that the hardness, springiness, gumminess, and chewiness of 100% aronia jam were markedly higher than those of the control and other samples (p<0.05). As the aronia content decreased, both the antioxidant activity and total polyphenol content significantly decreased (p<0.05) and the total anthocyanin content gradually decreased. In the sensory evaluation, the jams containing 50% and 70% aronia showed higher values than those of other samples in overall acceptability. Taken together, aronia jam with 30% apple could be the best in order to meet the taste and functional requirements for consumers.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.769-774
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• 1993

Defatted rice bran was microparticulated using fluidized bed opposed jet mill and air-classified at different air classifying wheel speed (ACWS) in Turboplex classifier. The median particle size and the standard deviation decreased, and concomitantly the specific surface area increased generally with increasing ACWS. The protein, fat and ash contents of the recovered rice bran increased with ACWS. The contents of minerals; magnesium, zinc, iron and manganese; increased positively with ACWS. The phytic acid content, however, was slightly higher at middle ACWS. The dietary fiber content was highest in the ACWS 15,000 rpm fraction showing 31.47%. Higher ACWS resulted in lighter colored powder. The water holding capacity (WHC) showed the maximum value at ACWS 12,000 rpm and decreased with increasing ACWS, while the oil holding capacity (OHC) increased with ACWS. The rheological property of the microparticulated rice bran/water suspension fitted to the linear model. The yield stress and viscosity of the suspension increased with ACWS. The shape of microparticulated rice bran at ACWS 21,000 rpm was spherical, and the median particle size was $3.7{\mu}m$. When cake was prepared with substitution of microparticulated rice bran at 5%, the cake height and volume increased remarkably.

• Journal of Microbiology and Biotechnology
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• v.18 no.12
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• pp.1975-1983
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• 2008

The neuropeptide ${\alpha}$-melanocyte-stimulating hormone (${\alpha}$-MSH) has anti-inflammatory property by down regulating the expressions of proinflammatory cytokines. Because ${\alpha}$-MSH elicits the anti-inflammatory effect in various inflammatory disease models, we examined the therapeutic effect of oral administration of recombinant Lactobacillus casei, which secretes ${\alpha}$-MSH (L. casei-${\alpha}$-MSH), on dextran sulfate sodium (DSS)-induced colitis in Balb/c mice. Thus, we constructed the ${\alpha}$-MSH-secreting Lactobacillus casei by the basic plasmid, pLUAT-ss, which was composed of a PldhUTLS promoter and ${\alpha}$-amylase signal sequence from Streptococcus bovis strain. Acute colitis was induced by oral administration of 5% DSS in drinking water for 7 days. To investigate the effect of L. casei-${\alpha}$-MSH on the colitis, L. casei or L. casei-${\alpha}$-MSH was orally administered for 7 days and their effects on body weight, mortality rate, cytokine production, and tissue myeloperoxidase (MPO) activity were observed. Administration of L. casei-${\alpha}$-MSH reduced the symptom of acute colitis as assessed by body weight loss (DSS alone: $14.45{\pm}0.2\;g$; L. casei-${\alpha}$-MSH: $18.2{\pm}0.12\;g$), colitis score (DSS alone: $3.6{\pm}0.4$; L. casei-${\alpha}$-MSH: $1.4{\pm}0.6$), MPO activity (DSS alone: $42.7{\pm}4.5\;U/g$; L. casei-${\alpha}$-MSH: $10.25{\pm}0.5\;U/g$), survival rate, and histological damage compared with the DSS alone mice. L. casei-${\alpha}$-MSH-administered entire colon showed reduced in vitro production of proinflammatory cytokines and $NF-{\kappa}B$ activation. The ${\alpha}$-MSH-secreting recombinant L. casei showed significant anti-inflammatory effects in the murine model of acute colitis and suggests a potential therapeutic role for this agent in clinical inflammatory bowel diseases.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.479-488
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• 2013

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

• Journal of the Korean Home Economics Association
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• v.43 no.6 s.208
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• pp.113-131
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• 2005

The purpose of this study was to investigate older people's planning for estate distribution by examining the factors associated with their will-holding status. This study used data from the 1994 Assets and Health Dynamics among the Oldest Old (AHEAD) Survey, Wave One. The objectives of this study were (a) to establish profiles of older people who have a written will and to compare their financial portfolios across will-holding status; (b) to identify factors that influence the decision to make a will, and (c) to draw implications for family economists, financial educators, planners, and policy makers. The results suggested that a household's financial resources (i.e., liquid and illiquid assets, housing equity, and household income) positively influence the probability of having a will. Older people who resided in a community property state and who were in poor health were less likely to be will-holders than their counterparts, holding financial resources and other variables constant. Demographic characteristics such as age, education, and race, and behavioral characteristic also were significant determinants of the likelihood of having a will. Volunteer participation and charitable contribution, which are proxies for altruism, increased the likelihood of having a will. The probability of having a will also was higher among those who had life insurance and had gwen inter-vivos gifts of more than $\$5,000$ to their children or grandchildren in the past 10 years. On the other hand, the likelihood of having a will declined with increasing number of biological children. From the findings, implications for financial planners and educators were suggested along with directions for future research.