• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.65-69
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• 2002

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik. Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

• Hwankyungkyoyuk
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• v.21 no.1
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• pp.70-81
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• 2008

The purpose of this study is to analyze the status of new & renewable energy education in elementary school textbooks and to develop workbook related new & renewable energy education for elementary school students. The results of this study are as follows. First, in the result of contents analysis energy education and new & renewable energy education through textbooks on 7th elementary school curriculum, subjects including contents related energy are Disciplined Life, Intelligent Life, Moral Education, Social Studies, Science, and Practical Arts. Contents related new & renewable energy are taught $4{\sim}6th$ grades but the quantity and quality of contents are very poor. Second, this study developed workbook related new & renewable energy education for 5th and 6th grades. The workbook is organized with 5 themes that are the need of new & renewable energy, the definition and kinds of new & renewable energy, strengths and weakness of new & renewable energy development, a case of new & renewable energy, and the application of new & renewable energy to practical life. Third, to improve workbook developed, it was applied to 6th grade and then more appropriately modified. Based on the results, it suggests the following for new & renewable energy education. Energy education in elementary school must equally be taught through the all scope of energy education. To solve the energy problem, the content related new & renewable energy education should be included much more both quantity and quality. New & renewable energy education workbook developed in this study is expected to reinforce current textbooks that is being taught a little content of new & renewable energy education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1283-1288
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• 2014

Pineapple flesh and core were added during fermentation to develop a new style of fruit makgeolli. Physicochemical characteristics were measured during fermentation, and sensory evaluation was performed after fermentation to estimate the quality of pineapple makgeolli. No significant differences were observed for pH, $^{\circ}Bx$, and alcohol contents between makgeolli with and without pineapple after fermentation. Total acidity of the pineapple makgeolli increased due to considerable elevation of citric acid, tartaric acid, malic acid, and pyroglutamic acid contents as well as slight elevation of lactic acid and propionic acid contents. On the other hand, the total amino acid contents of pineapple makgeolli were lower than those of control. The sensory preferences for pineapple makgeolli were higher overall than those for control, which can be attributed to the preferences for fruit flavor and sour taste in pineapple makgeolli.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.640-646
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• 2018

To determine whether there are differences in the food component characteristics of the cultured recessive small-sized abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally, extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05, 1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract (WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic qualities but not odor.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.34-38
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• 2003

This study was carried out to investigate the changes of dehydration process and quality of cured leaves with crushed midribs and cut of the yellowed leaves during drying stage of flue-cured tobacco. The crushed midribs of yellowed leaf dried out before raising the highest temperature of midrib drying stage and reduced the curing time by about 20 hours. However, the cut of yellowed leaf was not affected the curing time and dehydration process during drying stage of flue-curing due to a problem with the cut leaves packing excessively in the curing container. The cured weight yield was increased with crushed midrib and cut leaves, and nicotine and sugar contents of cured leaves and quality in terms of dollars per kilogram were decreased with crushed midrib and cut leaves.

• Journal of KIISE:Software and Applications
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• v.35 no.4
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• pp.207-218
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• 2008

With the growth of the Internet, multimedia streaming becomes an important means to deliver video contents over the Internet and the amount of the streaming multimedia contents is also getting increased. However, it becomes difficult to guarantee the quality of service in real-time over the IP network environment with instantaneously varying bandwidth. In this paper, we propose an optimal adaptation framework for streaming contents over the Internet in the sense that the perceptual quality of the multi-angie content with multiple visual objects is maximized given the constraints such as available bandwidth and transcoding cost. In the multi-angle video service framework, the user can select his/her preferred alternate views among the given multiple video streams captured at different view angles for a same event. This enhanced experience often entails streaming problems in real-time over the network, such as instantaneous bandwidth changes in the Internet. In order to cope with this problem, we assume that multi-angle video contents are encoded at different bitrates and the appropriate video streams are then selected or transcoded for delivery to meet such bandwidth constraints. For the user selective consumption of the various bitstreams in the multi-angle video service, the bitstream in each angle can be encoded in various bitrate, and the user can select a sub-bitrstream in the given bitrstreams or transcode the corresponding content in order to deliver the optimally adapted video contents to the instantaneously changing network condition. Therefore, we define the transcoding cost which means the time taken for transcoding the video stream and formulate a unified optimization framework which maximizes the perceptual quality of the multiple video objects in the given constraints such as the transcoding cost and the network bandwidth. Finally, we present plenty of the experimental results to show the effectiveness of the proposed method.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.605-612
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• 2013

The purpose of this study was to investigate the quality characteristics of maejakgwa prepared with Ligularia fischeri powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of maejakgwa dough significantly decreased in response to the addition of all levels of Ligularia fischeri powder. Spread factor values and water contents increased significantly with increasing amounts of Ligularia fischeri powder. In addition, the Hunter color L, a and b values decreased significantly with increasing amounts of Ligularia fischeri powder. Furthermore, hardness was increased significantly as the level of Ligularia fischeri powder increased. DPPH free radical scavenging activity increased significantly as the content of Ligularia fischeri powder increased (p<0.05). Finally, the results of the sensory properties indicated that maejakgwa containing 3% Ligularia fischeri powder had the highest scores. These results suggest that Ligularia fischeri powder can be applied to maejakgwa in order to achieve high quality and functionality.

• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.105-114
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• 2019

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

• Journal of the Korean Society of Safety
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• v.32 no.4
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• pp.59-65
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• 2017

This study examined the stakeholder cognition of the safety certification marking system by surveying manufacturers, lessors, and users. In addition, among various issues about safety certification marking systems, the improvement of safety certification marking contents was suggested in order to guarantee quality of temporary equipments. The results by statistical method show that it is necessary to increase of users' understanding about the safety certification marking system. In addition, the quality management system of temporary equipments should be introduced to control the actual condition that temporary equipments of various product companies are mixed in a site during removal and reuse processes. For detailed marking contents, it is recommended that a certification mark, an identification number, and the production year should be displayed and the manufacturer name could be selectively presented. Detail informations such as a safety certification number, a product company, a model type or name, a specification, a weight, a product number, and the location of a certification mark should be identified by the identification number.

• Journal of Ginseng Research
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• v.34 no.1
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• pp.1-7
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• 2010

The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with $5^{\circ}$ Brix (WGC-1) and $20^{\circ}$ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 mg/g and 0.6 mg/g, respectively. In the case of major ginsenosides, the contents of ginsenosides $Rg_1,\;Rg_2,\;Rb_1,\;Rb_2,\;Rg_2,\;Rh_1$, and $Rg_3$ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p<0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.