• Culinary science and hospitality research
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• v.17 no.4
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• pp.285-294
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• 2011

Using mulberries, a kind of functional food rising these days, we made muffins that people often eat to find the best recipe for mulberry muffins. Also, to find their quality characteristics and show possibility of making new products using mulberries, tests of pH, specific gravity, specific volume, chromaticity, mechanical quality characteristics and preference were done. As more mulberry concentrate was added, pH of muffin dough was decreased and specific gravity was increased. Specific volume was decreased as more mulberry concentrate was added Weight became heavier while volume decreased; and it seems decrease of volume was caused by additives like roughage of concentrate. For chromaticity, all L, a, b values decreased. Acceptance test of muffins with 15% substituted sample showed the highest figure and the rest of the samples were similar to one another in general. For texture, hardness and chewiness were increased as more mulberry concentrate was added, but springiness and adhesiveness were decreased. For example, general interest was the highest in 20% added group, and the order is as follows; 20% > 15% > 10% > 0% > 25%. Addition of mulberry concentrate could lower the quality of products by decreasing their volumes and increasing their hardness. Therefore, this research suggests that the optimum addition rates of mulberry concentrate should be between 15~20%.

• Korea-Australia Rheology Journal
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• v.12 no.2
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• pp.101-105
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• 2000

The crystallization behavior of homo polypropylene (PP) and PP in the PP-poly($\varepsilon$-caprolactone) (PCL) blends during isothermal crystallization has been investigated using differential scanning calorimeter (DSC) and advanced rheometric expansion system (ARES). From the storage modulus data of the homo PP and PP-PCL blends during isothermal crystallization, the volume fraction of crystallized material ($X_t$) of the homo PP and PP in the PP-PCL blends was calculated using the various rheological models. The results of $X_t$ of the homo PP and PP in the PP-PCL blends from ARES measurement were compared with the results from DSC. The $X_t$ of the homo PP was found to be higher in the ARES measurement than in the DSC. The crystallization rate of the homo PP was found to be faster in the rheological measurements than in the thermal analysis. The $X_t$ of PP in the PP-PCL blends with various compositions was obtained from the thermal analysis and rheological measurements. The $X_t$ of PP in the PP-PCL blends obtained from the thermal analysis and rheological measurements are not consistent. This discrepancy of $X_t$ may be due to the morphological changes resulted from the different crystallization kinetics of PP in the PP-PCL blends.

• Macromolecular Research
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• v.17 no.7
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• pp.528-532
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• 2009

The size and shape of free volume (FV) holes available in membrane materials control the rate of gas diffusion and its permeability. Based on this principle, a segmented, thermo-sensitive polyurethane (TSPU) membrane with functional gate, i.e., the ability to sense and respond to external thermo-stimuli, was synthesized. This smart membrane exhibited close-open characteristics to the size of the FV hole and water vapor permeation and thus can be used as smart food packaging materials. Differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), positron annihilation lifetimes (PAL) and water vapor permeability (WVP) were used to evaluate how the morphological structure of TSPU and the temperature influence the FV holes size. In DSC and DMA studies, TSPU with a crystalline transition reversible phase showed an obvious phase-separated structure and a phase transition temperature at $53^{\circ}C$ (defined as the switch temperature and used as a functional gate). Moreover, the switch temperature ($T_s$) and the thermal-sensitivity of TSPU remained available after two or three thermal cyclic processes. The PAL study indicated that the FV hole size of TSPU is closely related to the $T_s$. When the temperature varied cyclically from $T_s-10{\circ}C$ to $T_s+10^{\circ}C$, the average radius (R) of the FV holes of the TSPU membrane also shifted cyclically from 0.23 to 0.467 nm, exhibiting an "open-close" feature. As a result, the WVP of the TSPU membrane also shifted cyclically from 4.30 to $8.58\;kg/m^2{\cdot}d$, which produced an "increase-decrease" response to the thermo-stimuli. This phase transition accompanying significant changes in the FV hole size and WVP can be used to develop "smart materials" with functional gates and controllable water vapor permeation, which support the possible applications of TSPU for food packaging.

• The KIPS Transactions:PartA
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• v.10A no.1
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• pp.59-68
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• 2003

3-D data modeling of a volumetric scattered data is highly demanded for geological structure inspection, environment visualization and supersonic testing. The data used in these area are generally irregularly scattered in a volume data space, which are much different from the structured points data (cuberille data) used in Marching cube algorithm. In this paper, first we explore a volume modeling method for the scattered data based on tetrahedral domain. Next we propose a method for solving the ambiguity of tetrahedral domain decision using asymptotic decider criterion. Last we implement a simple visualization system based on the proposed asymptotic decider criterion and compare it with a system based on sphere criterion. In deciding tetrahedral domain, sphere criterion considers only positional values but asymptotic decider criterion considers not only positional values but also functional values, so asymptotic decider criterion is more accurate on deciding tetrahedral domain than sphere criterion.

• The Journal of Internal Korean Medicine
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• v.39 no.3
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• pp.405-425
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• 2018

Objective: The purpose of this study was to analyze the correlation between Stomach Qi Deficiency and gastric emptying as measured by abdominal ultrasonography in postprandial distress syndrome (PDS), a subgroup of functional dyspepsia (FD). Methods: Ten patients who met the Rome III diagnostic criteria for PDS and ten healthy controls participated in this study Gastric emptying shown as the half-life of gastric volume ($T_{1/2}$) was measured by abdominal ultrasonography. The degree of Stomach Qi Deficiency was assessed using the scale for Stomach Qi Deficiency pattern (SSQD). In addition, functional dyspepsia-related quality of life (FD-QoL), Nepean dyspepsia index-Korean version (NDI-K), and visual analogue scale (VAS) of distention and fullness were conducted on all subjects. Results: The scores of SSQD, FD-QoL, NDI-K, and VAS of distention and fullness in the patient group were significantly higher than those in the control group (p<0.05). $T_{1/2}$ was also higher in the patient group than in the control group. The SSQD score significantly correlated positively with $T_{1/2}$ in the patient group (r=0.640, p=0.046). However, there was no significant correlation between $T_{1/2}$ and other questionnaire scores in the patient group. Conclusions: Our results suggest that the gastric emptying measured by abdominal ultrasonography could be a quantitative indicator to diagnose Stomach Qi Deficiency in FD patients, especially the PDS subtype.

• Bulletin of the Korean Chemical Society
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• v.29 no.2
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• pp.413-416
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• 2008

A synthesis route to ordered mesoporous carbons with controllable nitrogen content has been developed for high-performance EDLC electrodes. Nitrogen-doped ordered mesoporous carbons (denoted as NMC) were prepared by carbonizing a mixture of two different carbon sources within the mesoporous silica designated by KIT-6. Furfuryl alcohol was used as a primary carbon precursor, and melamine as a nitrogen dopant. This synthesis procedure gave cubic Ia3d mesoporous carbons containing nitrogen as much as 13%. The carbon exhibited a narrow pore size distribution centered at 3-4 nm with large pore volume (0.6-1 cm3 g-1) and high specific BET surface area (700-1000 m2 g-1). Electrochemical behaviors of the NMC samples with various N-contents were investigated by a two-electrode measurement system at aqueous solutions. At low current density, the NMC exhibited markedly increasing capacitance due to the increase in the nitrogen content. This result could be attributed to the enhanced surface affinity between carbon electrode and electrolyte ions due to the hydrophilic nitrogen functional groups. At high current density conditions, the NMC samples exhibited decreasing specific capacitance against the increase in the nitrogen content. The loss of the capacitance with the N-content may be explained by high electric resistance which causes a significant IR drop at high current densities. The present results indicate that the optimal nitrogen content is required for achieving high power and high energy density simultaneously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.62-66
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• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.18 no.1
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• pp.1-41
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• 1992

A new and unique class of nonionic surfactants was synthesized by reacting biological a-tocopherol with ethylene oxide for functional cosmetics. The structures were confirmed by Hl-UMR, FT-lR, TLC and elemental analysis. POV and conjugated diene value study for EPO showed POE(n)TE had antioxidative effect similar to tocopheryl acetate Protective effect on cell membrane in photohemolysis of POE(5)TE, POE(10)TE and POE(18)TE were slightly lower than tocopherol but higher than nonoxynol-12, and POE(10)TE had UV absorption power comparable with tocopherol and homosalate. Biological activity of the hydrophobic group of the new surfactants make them unique and different from those of conventional nonionic surfactants Systematic safety evaluations of POE(n)TEs on the skin and eye proved that they are as safe as tocopherol. The results of physicochemical study showed POE(10)TE had the lowest CMC value, POE(18)TE had the maximum surface tension reduction and the highest foam volume and POE(n)TEs had various HLB values by the degree of ethoxylation. The test resul Is of technological and practical applications of these surfactants for cosmetics showed some POE(n)TEs were superior to conventional surfactants. POE(5)TE in W/O emulsions, POE(10)TE and POE(12)TE in O/W emulsions, POE(12)TE in dispersions, POE(18)TE in solubilizations and POE(50)TE in gelations were shown to be excellent which was considered due to the structural characteristic and formation of liquid crystals of POE(n)TEs. By the development and applications of these excel lent multi-functional surfactants, innovative functional cosmetics were successfully formulated.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Tuberculosis and Respiratory Diseases
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• v.43 no.3
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• pp.449-454
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• 1996

Functional upper airway obstruction due to vocal cord dysfunction is being increasingly recognized and has been variously described as "Munchausen's stridor", "Emotional laryngeal wheezing", "Nervous asthma". It's features are symptoms of acute reversible recurrent dyspnea associated with an inspiratory stridor, normal anatomy of the upper airway, demonstration of variable severe exthrathoracic upper airways obstruction with pathologic adduction of the vocal cord at bronchoscopy. The patients with this condition are frequently misdiagnosed as asthma and the diagnosis is often delayed. So they can present a serious medical problem and are exposed to the complication of treatment and investigation. We report a case of functional upper airway obstruction due to vocal cord dysfunction who showed paradoxical vocal cord motion at bronchoscopy and typical features of variable exthrathoracic obstruction on Flow-volume loop during a symptomatic period.