• Korean journal of food and cookery science
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• v.29 no.3
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• pp.275-281
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• 2013

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Economic and Environmental Geology
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• v.21 no.1
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• pp.97-106
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• 1988

The purpose of this study is to collect basic data which are prerequisite for quantitative analysis of coal logging data. The study involves laboratory measurements of physical properties such as seismic velocities (P,S-waves), resitivity and density of domestic and imported foreign coals. The relationships between these properties were analyzed by using cross-plots. Correlation between the physical properties of coal and the results of chemical analysis (calorie, fixed carbon, ash, moisture, volatile matter and sulfur contents) was also studied to obtain ideas about coal quality analysis using logging data. Summarized results are as follows: 1. $V_P$ is exponentialy related to $V_S$. And the average value of $V_P$ is about l.8 times as large as $V_S$. 2. Since coal has very low density compared with surrounding sedimentary rocks, density logging is appeared to be the best method for identifying coal seams and evaluating their qualities. 3. For the case of domestic coals, the ash contents and calorie show a perfect inverse relationship. Since the density increases as increase of ash content with a well-defined functional form, the ash content of domestic coals can be estimated by density measurements. 4. Because of low ash content, low density and high resistivity, foreign coals and domestic lignites are easily distinguished from domestic coals.

• Journal of Applied Biological Chemistry
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• v.49 no.3
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• pp.95-100
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• 2006

Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.

• Journal of The Korean Society of Grassland and Forage Science
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• v.11 no.1
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• pp.53-59
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• 1991

This experiment was conducted to investigate the effects of propionic acid and wilting on fermentation quality of Italian ryegrass silage. Grass material was wilted for a day before ensiling and propionic acid(0. 0, 0. 2. 0. 5 and 0.8 7~ of fresh matter) was applicated at ensiling time. Chemical composition, fermentation acids, pH, microbial population and distribution of the nitrogen contents were evaluated. The results obtained are summarized as follows: 1. The contents of dry matter and water soluble carbohydrate in the silage were increased by wilting, and crude fibre, NDF and ADF were decreased with increasing propionic acid levels. 2. The pH values of the silage increased by increasing DM content, but decreased with increasing propionic acid levels. Lactic acid content lowed in wilted silage, and acetic acid and butyric acid formation were decreased with increasing propionic acid levels. 3. Total nitrogen content in the silage was i n ~ r e a s e d ( ~ < . 05) by addition of propionic acid and wilting, and was the highest in the prewilting-0.8 Q propionic acid applicated silage. The production of NHBN was decreased with propionic acid and was the lowest in the 0.8 % treated silage. 4. The number of total bacteria and yeasts were estimated $10^6~10^7$, $10^2~10^3$ respectively. Moulds number were decreased with increasing propionic acid levels.

• The Korean Journal of Health Service Management
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• v.7 no.1
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• pp.119-131
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• 2013

The purpose of this study is to analyze contents on media about the problems of long-term care facilities. For achieving this purpose, we reviewed 'KINDS(http://www.kinds.or.kr/)' from July, 2008 to May, 2012 which was an synthetic newspaper and TV news searching system. Among 320 articles, we finally analyzed 72 articles: 218 articles were duplicated and 30 articles did not directly related or were not objective. The results were divided with seven parts: 'long-term care facilities', 'employee' 'health care and accidents', 'providing and management of service', 'meals related problems', 'maltreatment of client', 'disorders & unfairness long-term care benefit. Among these seven parts, we could confirm specific and major problems, which were lack of safety management, incompleteness facilities & equipments, shortage of long-term care manpower, insufficient service providing low quality of service, hiding money from elderly's accounts, and providing some money to get national subsidies. For resolving these problems, the long-term service guidelines must be prepared and the related facilities must cooperate each other for providing high quality of service. In addition, the efficient systems must be made to find out long-term care problems and unfairness of service providing and strict management rules or sanctions must be needed.

• Journal of the Korean Home Economics Association
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• v.44 no.3 s.217
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• pp.163-169
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• 2006

The effects of adding Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders on the quality characteristics of bread were investigated. The moisture, crude protein, ash, reducing sugar and vitamin C contents of Angelica plant (Bakluncho) powder were 7.78%, 6.07%, 7.37%, 6.13% and 50.10mg%, respectively, and of Angelica gigas (Senggumcho) powder were 8.69%, 12.28%, 5.15%, 2.21% and 108.00mg%, respectively. The lightness value decreased but the redness and yellowness values increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The mechanical hardness of bread decreased with the addition of 3% of Angelica plant (Bakluncho) powder, but increased with the addition of 1% and 5% of Angelica plant (Bakluncho) powder. The mechanical hardness of bread decreased with the addition of 1%, 3% and 5% of Angelica gigas (Senggumcho) powder. In sensory characteristics, the crust color, crumb color, moistness and springiness decreased, but aroma and hardness increased with the addition of Angelica plant (Bakluncho) and Angelica gigas (Senggumcho) powders. The savory taste and overall quality of breads with 1% Angelica plant (Bakluncho) and 1% Angelica gigas (Senggumcho) powders were higher than without either powder. A negative correlation was observed between mechanical hardness and overall bread quality with the addition of Angelica plant (Bakluncho) powder, while a positive correlation (p<0.01) was observed with the addition of Angelica gigas (Senggumcho) powder.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.43
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• pp.75-97
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• 2009

Article 35 of the CISG defines standards for determining whether goods delivered by the seller conform to the contract in terms of type, quantity, quality, and packaging. When we apply these article 35(1), (2) of the CISG to the business connection, we will face several issues in the business connection. Fist, we will face the interpretation of contracts. When we interpret the contract, we must remember the article 8 of the CISG. Statements made by and other conduct of a party are to be interpreted according to the intent of parties. Therefore parties of contract must describe their intent correctly. Second, we must make out a contract in written about the promised contents. And it is needed to insert a merger clause in order to prevent part of contract from disagreeing with each other. Third, there are several interpretation of fitness for the purpose for which the goods would ordinarily be used. So it is important to describe the quality standard to be applied. If it does not describe the standard, it is helpful to apply the reasonable quality test. Fourth, there may be some doubt regarding the question of whose standard-that of the seller's or that of the buyer's state-is relevant in order to determine which characteristics the goods must have in order to be fit for their ordinary purpose. Ultimately, the question of the relevant standard is a matter of the interpretation of the contract.

• Journal of Surface Science and Engineering
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• v.29 no.6
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• pp.829-833
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• 1996

Superconducting YBaCuO thin films were deposited on MgO (100) single crystal substrate by rf reactive sputtering method. Sputtering target was prepared by mixing the original powders of $Y_2O_3$, $BaCO_3$, and CuO at $830^{\circ}C$, and its composition was $YBa_2Cu_{3.3}O_x$ adding the excess CuO to compensate for the loss of Cu in the deposition process. The sputtering conditions for a high quality of YBCO thin film were: substrate temperature of 13$0^{\circ}C$; gas pressure of 10 mTorr; gas mixture ($O_2$: Ar =10: 90); distance of 2.5 inch; and rf power density of 4.87 W /$\textrm{cm}^2$. The deposition rate was 2.4~2.6 nm/min. From the RBS results, it was found that Cu and Ba contents in thin films decreased with the increase of substrate temperature. The increase of gas pressure resulted in significant deficiency of Ba elements.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.4
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• pp.128-136
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• 2020

In this paper, we presented a simple hologram recording set for learners to broaden their program choices and experience holographic techniques with lifelong education programs. In order to obtain quality 3D images, the quality of light sources and recording mediums, which are the main elements of hologram recording, must be good. In addition, due to the characteristics of the hologram, the ambient vibrations shall be minimized for accurate interference pattern recording. The simple hologram recording set presented in this paper has not significantly restricted in space and location, and anyone can easily experience it at a reasonable price compared to the existing hologram production method. Also, it can make two different type of hologram (transmission and reflection) for providing easy access to recording and reconstruction of the hologram. Experiments have shown that holographic manufacturing practices are a very useful way to educate the public on optics and photonics technologies.