• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.63-73
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• 1985

This study was conducted to investigate the effects of fermentation time and the proportion of wheat flour to rice flour on Jeung-Pyun's texture. Textural characteristics were examined through sensory Evaluation and Instron Universal testing machine. The properties examined through sensory evaluation were grain, softness, sourness, chewiness and overall quality. Wigh Instron, hardness, cohesivenessm elasticity, gumminess and chewiness were measured. RESULTS : 1. Sensory evaluation data indicated that Jeung-Pyun containing 25% wheat flour and fermented 2 hrs were obtained higher scores than any other Jeug-Pyuns in the grain, softness and overall quality. 2. pHs of Jeung-pyundough and Jeung-Pyun containing 100% rice flour were lower than pHs of those with wheat flour added. 3. Volume of Jeung-Pyun increased as the proportion of wheat flour to rice flour and the length of fermentation time increased. 4. Instron measurement indicated that the hardness of Jeung-Pyun with 50% wheat flour added and 2hrs fermentation time was higher than of others.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• Proceedings of the Korean Magnestics Society Conference
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• 2000.09a
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• pp.466-472
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• 2000

The extremely soft magnetic behaviors in the nanocrystalline Fe$_{81}$B$_{11}$Nb$_{7}$Cu$_{1}$ alloy annealed at 450 $^{\circ}C$ and 550 $^{\circ}C$ for 1 hour respectively in a vacuum were obtained, and examined by means of the magnetoimpedance(MI) effect and the incremental permeability. Because the MI effect can be obtained only in ultra-soft magnetic materials, the improvement of magnetic softness by proper thermal treatment was carefully monitored by the MI effect for all annealed samples. The changes of the incremental permeability as a function of an external field were also measured to verify the magnetic softness along with the MI measurement.ent.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.229-232
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• 2006

This study was conducted to select the most suitable dye bath soil of mat rush for good quality. Dry stem weight ranged from 102.5 to 107.0 g, dry stem ratio ranged from 34 to 36%, color of stem ranged from soft gray to heavy gray, degree of softness ranged from high to low and degree of floating ranged from extremely high to low. All the good quality components, such as dry stem weight, dry stem ratio, color of stem, degree of softness and degree of floating showed large variations. Hadong white ceramic soil, the superior dye bath soil of mat rush, showed relatively superior values for all the good quality components with 102.5 g in light dry stem weight, 34% in high dry stem ratio, good color of soft gray in color stem, high in degree of softness and extremely high id degree of floating. The results indicate that dye bath soils shows different adaptabilities to a particular dye bath and Hadong white ceramic soil seems to be the most suitable dye bath soil of mat rush for good quality.

• Journal of the Korean Magnetics Society
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• v.6 no.5
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• pp.317-322
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• 1996

Thin films of Fe-Zr-N were fabricated by rf magnetron reactive sputtering method. The saturation magnetization and coercivity as functions of annealing temperature and partial pressure of nitrogen gas, effective permeability at high frequencies, and thermal stability were investigated. Magnetic softness was exhibited in the composition range of $Fe_{72-78}Zr_{7-10}N_{15-18}$ which was boundary between polycrystalline and amorphous structure. These films exhibited magnetic softness with saturation magentic flux density of 1.55 T and effective permeability of about 3000 at 1 MHz. These films also exhibited thermal stability by sustaining effective permeability of 2500 or above as the temperature was raised to $550^{\circ}C$. It is asswned that good magnetic softness is obtained because grain growth of $\alpha-Fe$ is prohibited due to the precipitation of ZrN nanocrystals. The grain sizes of $\alpha-Fe$ films were $40~50\AA$ and the grain sizes of ZrN nanocrystals were $10~15\AA$.

• Journal of fish pathology
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• v.24 no.3
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• pp.197-204
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• 2011

The edible ascidian Halocynthia roretzi is a commercially important fisheries resource in Korea. However, for the last several years, outbreaks of mass mortalities of the species have been occurring along the south and east coasts of Korea, where most ascidians are produced. Although it is known that tunic-softness syndrome is associated with these mortality events, the agent causing the syndrome has not yet been confirmed. To determine the agent causing tunic-softness syndrome, healthy and diseased ascidians were collected in March 2011 from Tongyeong, on the south coast of Korea, and were used for biological and pathological investigations. The results showed that diseased ascidians exhibited remarkably reduced body fluid, fatness index, and tunic index compared with healthy specimens. Interestingly, bi-flagellated protozoans were observed specifically in the tissue imprints and tunic cultures of diseased ascidians at an occurrence rate of 97.5%. Histological observation showed that the thickness of the tunics of diseased ascidians was reduced by half, and irregular structure and breakdown of the tunic fiber bundles were observed. In particular, flagellate-like cells were observed in the diseased ascidians. Our study clearly shows that bi-flagellated protists are present only in the softened ascidians, suggesting that the flagellates are partly or entirely associated with soft-tunic syndrome. Accordingly, further investigations to verify the effects of the flagellates found in the present study on soft-tunic syndrome should be conducted.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.7
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• pp.607-612
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• 2019

The softness of the crashpad part is one of the important factors which affect the interior perceived quality of the vehicle interior. And while improving the softness of the crashpad part, every effort to lower the production cost has been going on. The PU foaming process for the crashpad part depends on the understanding of a lot of processes, tools and material properties. Therefore, to achieve the requirement of the customer for the interior part's visual quality, the integrated design techniques are investigated to correlate the processes, tool design, material design and the computer aided analysis. In this paper, IMG (In Mold Grain) designed concept is firstly developed to integrate the skin preforming, plastic injection molding of the substrate and the foaming process in a tool within reduced processes. Through the application of this technology, softness of crashpad is improved by 40% compared to the conventional vacuum molding method, and the existing process is reduced by 50% by integrating the injection process and the manufacturing process. And by integrating the injection mold and the skin mold and removing the foaming mold, the number of molds are reduced from 3 to 1, resulting in 20% reduction in the cost of applying a medium-sized passenger car.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.583-588
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• 1995

Fe rich nanocrystals embedded in an amorphous magnetic matrix have been shown to exhibit outstanding soft magnetic properties. The cause of softness in the exchange coupling between the two-phases. In this paper some effects of the exchange coupling between the nanocrystals and the matrix are reviewed.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.1-8
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• 2000

This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

• The Research Journal of the Costume Culture
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• v.16 no.5
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• pp.841-851
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• 2008

The purpose of the study was to examine the effect of motif categories and motif colors on evaluating sensory image of fashion materials with the gestalt theory as the background. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from march 19th to march 31st, 2007. A set of fabric stimuli and semantic differential scales were developed. The stimuli were thirteen fabric species(each measuring 12 by 13cm). Variables included; (a) motif colour(white, grey, pink and blue) (b) motif categories(plain, paisley, flower, stripes and zebra effect). The semantic differential scale to measure sensory image of fabric stimuli included 23 sets of bi-polar adjectives. The data were analysed by factor analysis and ANOVA and the major finding were as follows. 1) Four sensory dimensions emerged of importance: salience, attractiveness, comfort and softness. 2) The motif category effected on the four sensory image dimensions while the motif colour effected on salience, comfort and softness sensory dimensions. 3) An interaction effect was founded between motif category and motif colour. 4) Motif category showed significant effects on the preference and liking of the fashion, however the motif colour did not show any significant effects on the preference and liking. As a whole the results supported the gestalt theory and the results can be used for the marketing strategy for developing fashion fabrics.