• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.716-721
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• 1997

In order to improve the quality of sikhe, Korean traditional sweat rice drink, wheat malt, covered barley malt and naked barley malt were used to prepare sikhe. The optimum temperature of amylase was $60^{\circ}C$ in malt extract. After heat treatment of amylase for 2 hr at $70^{\circ}C$, residual activity of amylase was less than 20% in malt extract. Amylase activity during sikhe preparation was decreased gradually. The sikhe saccharifyed for 6 hr had $6250{\sim}25029$ units of amylase acitivity. The contents of glucose, maltose and maltotriose were increased with increasing time. Maltose content was the highest, followed by glucose and maltotriose. The pH and titrable acidity were slightly changed. The sweetness of sikhe prepared with wheat was 11.3%, and others were 11.1% and 10.4%. The sikhe prepared with naked barley was evaluated the most palatable sikhe.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.4
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• pp.43-48
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• 2018

This study was conducted to reproduce digital colour based on the lightness of the background and size of the colour stimulus so that colour can be similarly perceived under different conditions. With the evolution of display technologies, display devices of various sizes can now reproduce more accurate colour and enhanced images, thus affecting the overall quality of display images. This study reproduced digital colour by considering the visual characteristics of the digital media environment. To accomplish this, we developed a colour appearance model which distinguishes the properties of foveal and peripheral vision. The proposed model is based on existing research on the lightness of the background and size of the colour stimulus. Based on experimental results, an analysis of variance was performed in order to develop the colour appearance model. The algorithm and modelling were verified based on the proposed model. In addition, to apply this model to display technologies, a practical colour control system and a method for handling complex input images were developed. Through this research, colour conversion errors which might occur when the input image is converted to fit a specific display size are resolved from the perspective of the human visual system. As a result, more accurate colour can be displayed and enhanced images can be reproduced.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1503-1510
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• 1999

This study was performed to investigate the physicochemical properties of Korean Citrus sudachi fruit which were harvested at different harvesting time(every 20 days from Sep. 3 to Nov. 8) and region(Seogwipo and Cheju city area). The average weight of Citrus sudachi fruit harvested from Seogwipo area was as twice as that of Cheju area at the same period. The moisture content in fruit peel increased by ripening of fruit, but that of fruit juice showed no difference. The content of reducing sugar in fruit peel and fruit juice increased 2 times from Sep. 3 to Nov. 8. The content of crude fiber decreased both in fruit peel and fruit juice as progression of ripening. Crude protein and ash contents decreased in fruit peel but revealed no differences in the fruit juice during the same period. pH decreased in fruit peel and juice with its ripening. The content of vitamin C decreased by ripening of fruit. The transmittance which is important quality factor in fruit juice increased from Sep. 20 to Oct. 13. The content of free sugar increased about 2 times in fruit peel from Sep. 3 to Nov. 8 and showed 4 times increase in fruit juice at the same period. In the composition ratio of mineral, Ca and K were abundant in the fruit peel, but only K was the most abundant mineral in fruit juice than any others.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.166-172
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• 2003

Changes in the number of microorganisms, chemical composition, and sensory quality of chungkukjang by gamma-irradiation up to 120 kGy were investigated. The total viable cell counts in chungkukjang irradiated with 10 kGy decreased from $10^9\;CFU/g$ of the control to $10^5\;CFU/g$. Proximate chemical composition and pH of chungkukjang were not much affected by irradiation. Acidity of chungkukjang decreased by irradiation with over 20 kGy. Fatty acid contents of chungkukjang irradiated under 20 kGy were the same as those of the nonirradiated ones. Polyunsaturated fatty acids content, decreased at over 40 kGy. The color and odor of chungkukjang were not significantly affected by irradiation up to 20 kGy. Unpalatable odor (p<0.01), off-flavor (p<0.001), and fish-odor (p<0.001) increased, and brown intensity (p<0.05) and acceptability (p<0.001) decreased at over 20 kGy. Results indicate 20 kGy is sufficient to decrease the microbial count of chungkukjang and prevent decrease in the content of polyunsaturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Cartoon and Animation Studies
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• s.25
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• pp.41-63
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• 2011

Many educational facilities have been formed due to the nation's revival policy in the animation industry since about 1995. Owed to the active financial support of the nation, the production industry rapidly vitalized, production technology rapidly advanced, and a large workforce is being passed on into society through educational institutions. The reality of many developing countries appearing to be putting emphasis on the industrialization of animation, similar to our country, is becoming a great pressure on us industrially. It is never easy to develop a certain field into a globally competitive industry in a short period of time. Our countermeasure, pursuant to these international circumstances, lies in innovation and creativity that has broken away from the existing methods of production, and mass production of high quality animation specialists. This paper is a new educational proposition for the consolidation of national competitiveness. Animating, the core of producing an animation, completely depends on the animator's artistic and technical ability. In order to supplement the existing methods of studying by theory and make up for the biggest weak point, which is the lack of "on the scene" learning contents, I propose incorporating movements based on frequently appearing characters in popular animations and acting them out slowly and including the "Slow Motion" kinetic effect, a way of enabling someone to learn and sense astrodynamic fundamental principles by oneself. It is a new method of learning movement, a plan made to achieve sensual performance gestures, and an improvement in direction for students who wish to become animators in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3704-3712
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• 2012

Recently, antiwashout underwater concrete has been increasingly used for marine foundations of long span bridges. However, to shorten the construction period of antiwashout underwater concrete used in marine foundations, high fluidity antiwashout underwater concrete should be manufactured largely improving fluidity than the previous one. Thus, the objective of this experimental research is to suggest optimum mix proportions of high fluidity antiwashout underwater concrete. For this purpose, concrete specimens containing ground granulated blast furnace slag were manufactured according to the dosage of antiwashout admixture for unit binder contents of 550 and 600kg/$m^3$, respectively. And then, their quality performances such as slump flow, setting time, underwater segregation resistance, and ratio of compressive strength were evaluated according to the related specification of Korea Concrete Institute. It was observed from the test results that the minimum dosage of antiwashout admixture was necessary to satisfy the related specification.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.569-581
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• 2016

The purpose of this study was to determine factors affecting self-rated health status among the elderly in urban areas. The study subjects were 390 persons aged 65 years and older who had lived more than 5 years in D city. Interviews from the questionnaire were conducted from June through August 2016. The distribution of self-rated health status was rated in terms of dependent variables, with odds ratios and their 95% confidence intervals calculated using unconditional logistic models. As a result, 67.2% of the study subjects answered that they were healthy, whereas 32.8% were unhealthy. In the logistic regression analysis, disability and lowered IADL greatly lowered self-rated health status. The group without an occupation, living expenses from governmental subsidies, frequency of relative contents is seldom, anxiety is high, subjective sleep quality is low, satisfaction of daily life is low, had low levels of self-rated health status. Above results suggest that the self-rated health status of the elderly in urban areas is closely related to sociodemographic characteristics, physical health status, social activity participation, and psychosocial factors.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.468-477
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• 2019

This study analyzed the major contents and results of revision through an analysis of the specifications and the field survey to revise the construction cost calculation criteria. The result of the survey found that the background processing difficulty was reduced due to an improvement of the quality level of the field floor, and the enhancement of the material's function brought a decrease in construction time and the application of various construction methods. In addition, the application of combined waterproofing methods using more than one material was increasing and the productivity differed according to the site and location. Based on these results, waterproof items were subdivided and applied to the composite construction method, and the input items were differentiated according to the material and construction method. The adequacy of the construction calculation criteria was ensured by presenting the criteria classified according to the construction area, and deleting the items that are not applicable and amending them to make them suitable for the specifications by reflecting the actual conditions of the construction on the site.