• Culinary science and hospitality research
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• v.16 no.4
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• pp.260-273
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• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Journal of the Mineralogical Society of Korea
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• v.31 no.1
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• pp.13-22
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• 2018

Aluminum silicates ($Al_2SiO_5$) undergo phase transitions among kyanite, andalusite, and sillimanite depending on temperature and pressure conditions. The minerals are often used as an important indicator of the degree of metamorphism for certain metamorphic rocks. In this study, we have applied classical molecular dynamics (MD) simulations and density functional theory (DFT) to the aluminum silicates. We examined the crystal structures as a function of applied pressure and the corresponding stabilities based on calculated enthalpies at each pressure. In terms of the lattice parameters, both methods showed that the volume decreases as the pressure increases as observed in the experiment. In particular, DFT results differed from experimental results by much less than 1%. As to the relative stability, however, both methods showed different levels of accuracy. In the MD simulations, a transition pressure at which the relative stability between two minerals reverse could not be determined because the enthalpies were insensitive to the applied pressure. On the other hand, in DFT calculations, the relative stability relation among the three minerals was consistent with experiment, although the transition pressure was strongly dependent on the choice of the electronic exchange-correlation functional.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.35 no.4
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• pp.791-799
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• 2015

This study focuses on the algae growth restraining. Many researches on a critical damage from algae growth are published, but it is hard to find how th restrain. Abnormal algae increasing is a problem, because it makes red tides, biodeterioration, etc. Therefore this study aims to decrease the damage from algae growth. Some metal ions have been used microorganism killing materials from old times. Especially, Cu ions are highly effective. Based on these uses of the metal ions, a functional mortar which restrains algae growth is developed. The mortar contains soluble glass which dissolve in water. The soluble glass was made of Cu ions and phosphates. When the soluble glass is dissolved, Cu ions are soaked out stably from the soluble glass. Culture mediums which incubate algae were made to evaluate the developed mortar specimens. Culture mediums were filled with fresh water and sea water. Algae were incubated for fourteen days in culture mediums. The evaluating methods are measuring volume of the dissolved organic carbon and the chlorophyll. Using these two measurements, the mortar specimens are judged that can restrain algae or not. According to the result, the functional mortars of culture medium filled with fresh and sea water shows similar trend. The functional mortar for restraining algae growth performs that's role well.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.1
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• pp.33-43
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• 2003

The midwater pair trawl which is being used at present in Korea have several problems. Firstly, it is difficult to control the net height on high towing speed. Secondly, net breaking often occurs owing to floats and thirdly, the volume of net on the net drum is so large. This study is aiming for examining the possibility of application for the Korean midwater pair trawl through the model experiment of non-float midwater pair trawl. The model of non-float midwater pair trawl was manufactured as 1/100 of the full scale net which is being used in bottom pair trawl for 850ps class considering the Tauti's Similarity law. The model experiment was carried out to analyze the opening efficiency according to the variation of lower warp length and the opening efficiency was investigated between th proto type and non-float type. The results obtained can be summarized as follows ; 1. The hydrodynamic resistance of non-float type was about 10~20% smaller than that of the proto type and it increased about 1ton according to the increase of dL at the condition of the same flow speed. The resistance acting on the lower warp decreased about 5% but that of the upper warp increased according to the increase of lower warp length (dL) at the condition of the same flow speed. 2. The net height of the non-float type decreased almost linearly according as the increased of flow speed and it increased in a logarithmic functional form with the increase of the lower warp length at the condition of the same flow speed. On the decreasing rate of the net height, the non-float type was lower than the proto type and the difference of the decreasing rate was about 12% at 3.0 knot, 25% at 4.0 knot, 25% at 4.0 knot respectively when dL was 30m. 3. The net width of non-float type was not varied so much as only 2m range and was larger than that of proto type. 4. The mouth area of non-float type decreased in a exponential functional form. On the decreasing rate of the mouth area, the non-float type was lower than the proto type. The filtering volume increased in a logarithmic functional form with increasing flow speed and the filtering volume of proto type decreased steeply over 3.0knot, but that of non-float type increased until 4.0knot. 5. The optimal length of lower warp was when the value of dL was about 30m and the optimal position of front weight was at the connection point of four net pendants.

• Journal of Digital Convergence
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• v.20 no.1
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• pp.191-202
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• 2022

The purpose of this study is to examine the effect of a 10-week body stability exercise program, which was conducted on 24 male football players. The result of the Visual Response Speed Test using BlazePod, showed a significant increase of the upper arms, left foot and right foot for 15 second in number of reactions and reaction time (p<0.001). As a result of evaluating whether or not 7 functional movements were improved in order to evaluate the functional movement screen, Hurdle Step (p=0.001) and Active Straight Leg Rise (p=0.022) movements were significantly improved. significantly improved. As a result of measuring the y-balance Test in order to evaluate the balance ability, composite score(p<0.001) of both sides was significantly improved. The result of evaluating vital capacity, which was conducted to evaluate mobility and muscle endurance, showed a significant improvement in Forced vital capacity(p<0.001) and Forced expiratory volume in 1.0(p=0.003). In conclusion, a 10-week BSE program intervention in high school period, which can most improve the technical fitness necessary for the game in power, agility, leg strength, leg stability, mobility, and muscle endurance, will improve overall technical fitness, prevent football players from being injured and enhance their performance.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.267-271
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• 2005

Lecithin is a naturally occurring group of phospholipids found in nearly every living cell and has been widely used as the ingredient of functional foods. Lecithin has high content of phosphatidylcholine(PC), pharmaceutical material which promotes metabolism through the cell membrane. This study was carried out to improve the present inconvenient analytical method of PC in law for health & functional foods. The commodities used in this experiment, were two kinds of egg yolk and eight kinds of soybean lecithin functional foods. PC was separated with isocratic elution with hexane : isopropanol : D.W (30:60:8) through silica column (2.1$\times$150 mm) by HPLC with Evaporative Light-Scattering Detector (ELSD). The flow rate of the eluent was 0.5 ml/mim and infect volume was 10ul. The neubilizer temperature of detector was $60^{\circ}C$, drift tube temperature of that was $75^{\circ}C$ and gas flow was 30 psi. Quantification was carried out by external standardization. Limit of quantification was 0.15ppm. Lecithin contents of egg yolk and soybean Products were > $66\%$ and > $81\%$), respectively. Phosphatidylcholine contents of egg yolk and soybean products were > $74\%$ and > $18\%$, respectively.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.476-481
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• 2002

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

• Resources Recycling
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• v.29 no.6
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• pp.15-26
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• 2020

In recent years, there is an increasing interest in environmental friendly treatment of waste-plastics in terms of the generation of microplastics. Accordingly, the recycling of waste-plastics is very important because it provides advantages of volume reduction, mitigation of carbon dioxide emission, and reproduction of value-added products. In particular, in order to recycle the eco-friendly waste-plastics, it is necessary to use a physical separation methods, and among them, flotation separation, which can separate material (i.e., polymer component) in waste-plastics is well known as a very effective separation method in terms of material recycle. Therefore, in this review, the research trend of flotation separation for effective separation of mixture waste-plastics was investigated. In addition, through the reported research results, approaches to use as new functional materials from polymers, which are raw materials for waste-plastics, are summarized.

• Journal of Chest Surgery
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• v.25 no.12
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• pp.1391-1398
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• 1992

The hypothesis tested is that shifts in pH, induced when a cardioplegic solution is oxygenated, can be detrimental. The object of this study is to evaluate the effect of the pH of the oxygenating cardioplegic solution on postischemic recovery in the isolated rat heart. Either 100% oxygen or 95% oxygen: 5% carbon dioxide was added to the cardioplegic solution[St. Thomas` Hospital No. 2] and determined postischemic recovery of isolated rat hearts after 2 hours and 3 hours of 20oC cardioplegic protected ischemia. Heart were arrested and reinfused every 30 minutes throughout the ischemic period with cardioplegic solution. When 100% oxygen was added, the pH of the cardioplegic solution increased from 7.8[no oxygen] to 8.5[100% oxygen] without any change in postischemic functional recovery. But when 95% oxygen ; 5% carbon dioxide was added, the pH of the cardioplegic solution reversely decreased to 6.84 in the 2-hour ischemic group and 6.73 in the 3-hour ischemic group, associated with improved postischemic functional recovery. After 2-hour ischemia, systolic pressure improved from 88.2$\pm$3.7%[no oxygen] and 88.7$\pm$3.8%[100% oxygen] to 96.6$\pm$1.8%[95% oxygen : 5% carbon dioxide], p<0.05, aortic flow from 43.3$\pm$3.1% and 38.4$\pm$10.6% to 74.5$\pm$5.0%, p<0.001, cardiac output from 55.5$\pm$4.6% and 47.4%$\pm$10.6% to 73.1$\pm$4.6%, p<0.05, stroke volume from 62.7$\pm$4.6% and 52.0$\pm$10.1% to 77.2$\pm$4.6%, p<0.05, and dP/dT from 59.3$\pm$7.2% and 56.7$\pm$7.6% to 78.9$\pm$4.6%, p<0.05. The infused amount of the cardioplegic solution during 2-hour ischemic period was similar in three groups. After 3-hour ischemia, cardiac output improved from 17.0$\pm$3.8%[no oxygen] to 45.9$\pm$7.5%[95% oxygen: 5% carbon dioxide], p<0.05, and stroke volume from 21.0$\pm$3.9%[no oxygen] to 50.1$\pm$6.6%[95% oxygen: 5% carbon dioxide], p<0.01. In conclusion, the St. Thomas` Hospital No. 2 cardioplegic solution should be oxygenated but with 95% oxygen: 5% carbon dioxide and not 100% oxygen because of the additive effect of a relatively "Acidotic" pH.t; pH.

• Journal of Life Science
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• v.19 no.6
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• pp.781-786
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• 2009

The characteristics and preservation of plain bread with 0, 3, 6, 9, 12 and 15% of onion juice added were investigated during storage at room temperature. The weight, volume and specific volume of bread with added onion juice increased, compared to those of the control bread. The color value of bread when onion juice was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The pH was lower in the bread during storage, and it decreased with an increase of onion juice. Hardness was increased and water activity was decreased in the bread during storage. With an increment of onion juice, hardness was the lowest but water activity was the highest. The addition of onion juice also inhibited the growth of aerobic bacteria and mold on bread. Taste, flavor, surface, texture and overall acceptability by sensory evaluation were the best when 3% of onion juice was added, but there were no significant differences between it and 0% bread. The results imply that addition of onion juice into plain bread will create a healthy and functional bread with an extended shelf-life.