• 한국진공학회지
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• 제12권S1호
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• pp.60-62
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• 2003

In this study we report the results of ab initio first-principles calculations to investigate the possibility of metamagnetic behavior in Fe$_3$Al alloy. We used the WIEN2k package of full-potential linearized-augmented- plane-wave method within the local-spin-density approximation to the density-functional theory. The exchange-correlation functional is the generalized-gradient approximation of Perdew-Burke-Ernzerhof. The theoretical lattice constant, which is about 0.5% smaller than the experimental one, is obtained by minimizing the total energy. If the volume decreases about 9 % from the equilibrium, the total magnetic moment decreases abruptly from 4.6 $\mu_{B}$/f.u. to 4.0 $\mu_{B}$/f.u. Since this change is considerably large (∼14%), it is possible to measure by a simple high-pressure experiment at about 180 kbar.

• 한국식품영양학회지
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• 제36권6호
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• pp.561-571
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• 2023

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2021년도 가을 학술논문 발표대회
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• pp.244-245
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• 2021

Design VE (Value Engineering) has been basic design and implementation design separately, but due to the recent change in guidelines, it is changing to implement only once in the implementation design stage. However, in the implementation design stage, construction costs, plans, and specifications based on the volume details are almost completed. Therefore, it is effective to perform the function analysis step after identifying information analysis and key issues through CostModeling based on functional center for the selected target in the process of implementing the VE performance procedure.

• 대한수의학회지
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• 제44권2호
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• pp.317-322
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• 2004

This study was performed to evaluate echocardiographic parameters in dogs with experimental mitral regurgitation subjected to dobutamine stress testing. In 8 beagle dogs, a 4-prong grasping forceps was inserted into the left ventricle through the carotid artery with fluoroscopic guidance. The disruption of chordae or mitral valve leaflet was performed. Echocardiographic protocols included quantitative Doppler echocardiography and M-mode measurement for evaluating left ventricle function. After all measurement was obtained at rest, dobutamine was infused incrementally. In stress testing, all measurement also was performed at rest as the same method. In stress Doppler echocardiography, regurgitant fraction and aortic stroke volume was increased significantly (P<0.001). Effective regurgitant orifice and regurgitant volume was not changed. In M-mode examination, fractional shortening was increased significantly at stress test (P<0.001). From the results obtained in this study, it could be suggested that dobutamine stress echocardiography increase left ventricle performance in non-functional mitral regurgitation and quantitative Doppler echocardiography is non-invasive, accurate method in valvular regurgitation.

• 한국식품조리과학회지
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• 제28권4호
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• pp.423-429
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• 2012

We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.

• 소성∙가공
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• 제8권1호
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• pp.47-56
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• 1999

The governing functional in plastic deformation has to satisfy the incompressibility constraint. This incompressibility constraint imposed on velocity fields can be removed by introducing either Lagrange multiplier or the penalty constant into the functional. In this study, two-dimensional rigid plastic FEM programs using these schemes were developed. These two programs and DEFORM were applied in a cylinder upsetting and a closed die forging to compare the values of load, local mean stress and volume loss. As the results, the program using Lagrange multiplier obtained a more exact and stable solution, but it took more computational time than the program using the penalty constant. Therefore, according to user's need, one of these two programs can be chosen to simulate a metal forming processes.

• Nuclear Medicine and Molecular Imaging
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• 제41권2호
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• pp.71-77
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• 2007

Advance of neuroimaging technique has greatly influenced recent brain research field. Among various neuroimaging modalities, positron emission tomography has played a key role in molecular neuroimaging though functional MRI has taken over its role in the cognitive neuroscience. As the analysis technique for PET data is more sophisticated, the complexity of the method is more increasing. Despite the wide usage of the neuroimaging techniques, the assumption and limitation of procedures have not often been dealt with for the clinician and researchers, which might be critical for reliability and interpretation of the results. In the current paper, steps of voxel-based statistical analysis of PET including preprocessing, intensity normalization, spatial normalization, and partial volume correction will be revisited in terms of the principles and limitations. Additionally, new image analysis techniques such as surface-based PET analysis, correlational analysis and multimodal imaging by combining PET and DTI, PET and TMS or EEG will also be discussed.

• 한국식품영양학회지
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• 제34권4호
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• pp.321-330
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• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• 한국식생활문화학회지
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• 제19권3호
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.

• 한국식품조리과학회지
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• 제31권1호
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• pp.18-25
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• 2015

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.