• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1052-1058
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• 1996

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• The Journal of Korean Academy of Prosthodontics
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• v.28 no.1
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• pp.137-163
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• 1990

The properties of a investment material can be described by the consistency at the slurry state, the setting time, the compressive strength and the thermal expansion during the casting. In this study the effect of the production parameters which are included the ratio of quartz and cristobalite, the content of binder, the water powder ratio and the content and concentration of additives on the Properties of the gypsum-bonded investments has been investigated with help of the consistency test, the vicat needle test, the compressive strength test, the thermal expansion test, x-ray diffraction and DTA thermal differential test. The experimental results showed that the constitution of a investment with W/P ratio of 0.34, 30% of gypsum, 0.8% aluminium sulfate, 2% magnesium sulfate, 0.6% sodium phosphate was adapted for the properties of the KDA Spec. No. 13 type I investment. The important experimental results are summarized as follows. 1. The consistency of the investment decreased with increasing amount of aluminium sulfate and decreasing amount of sodium phosphate. An addition of magnesium sulfate up to 2% an increase of the consistency was shown. But 3% magnesium sulfate in investment showed a decrease of the consistency. The consistency did not vary significantly with a variation of the content of gypsum and cristobalite and the W/P ratio. 2. Aluminium sulfate and the magnesium sulfate promoted the hardening and the aluminium phosphate delayed the hardening. The setting time increased with amount of gypsum. The effect of the matrix on the setting time was insignificant. With the W/P ratio of 0.34 the setting time was 14 min. 3. The compressive strength decreased with the amount of aluminium sulfate up to 0.25% and increased with the amount of aluminium sulfate greater than 3%. The compressive strength decreased as decreasing the amount of magnesium sulfate and gypsum and as increasing the W/P ratio. The effect of the refractory on the compressive strength was also not significant. With the W/P ratio of 0.34 the compressive strength was $34Kg/mm^2$. 4. The 1st thermal expansion was found at the temperature near and the steady state or the contraction stage was found at the temperature between $250^{\circ}C$ and $500^{\circ}C$. After this stage the 2nd thermal expansion took place at the temperature near $500^{\circ}C$. The amount of thermal expansion increased with decreasing the content of magnesium sulfate, aluminium sulfate and gypsum and the W/P ratio. And the amount of thermal expansion increased as the content of sodium phosphate and cristobalite. With the W/P ratio of 0.34 the amount of total expansion was 1.2%.

• The Journal of Korean Academy of Prosthodontics
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• v.29 no.1
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• pp.139-165
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• 1991

The properties of a investment material can be described by the consistency at the slurry state, the setting time, the compressive strength and the thermal expansion during the casting. In this study the effect of the production parameters which are included the ratio of quartz and cristobalite, the content of binder, the water powder ratio and the content and concentration of additives on the properties of the gypsum-bonded investments has been investigated with help of the consistency test, the vicat needle test, the compressive strength test, the thermal expansion test, x-ray diffraction and DTA thermal differential test. The experimental results showed that the constitution of a investment with W/P ratio of 0.34, 30% of gypsum, 0.8% aluminium sulfate, 2% magnesium sulfate, 0.6% sodium phosphate was adapted for the properties of the KDA Spec. No. 13 type I investment. The important experimental results are summarized as follows. 1. The consistency of the investment decreased with increasing amount of aluminium sulfate and decreasing amount of sodium phosphate. An addition of magnesium sulfate up to 2% an increase of the consistency was shown. But 3% magnesium sulfate in investment showed a decrease of consistency. The consistency did not vary significantly with a variation of the content of gypsum and cristobalite and the W/P ratio. 2. Aluminium sulfata and the magnesium sulfate promoted the hardening and the aluminium phoshpate delayed the hardening. The setting time increased with amount of gypsum. The effect of the matrix on the setting time was insignificant. With the W/P ratio of 0.34 the setting time was 14 min. 3. The compressive strength decreased with the amount of aluminium sulfate up to 0.25% and increased with the amount of aluminium sulfate greater than 3%. The compressive strength decreased as decreasing the amount of magnesium sulfate and gypsum and as increasing the W/P ratio. The effect fo the refractory on the compressive strength was also not significant. With the W/P ratio of 0.34 the compressive strength was $34Kg/mm^2$. 4. The 1st thermal expansion was found at the temperature near $250^{\circ}C$ and the steady state or the contraction stage was found at the temperature between $250^{\circ}C$ and $500^{\circ}C$. After this stage the 2nd thermal expansion took place at the temperature near $500^{\circ}C$. The amount of thermal expansion increased with decreasing the content of magnesium sulfate, aluminium sulfate and gypsum and the W/P ratio. And the amount of thermal expansion increased as the content of sodium phosphate ad cristobalite. With the W/P ratio of 0.34 the amount of total expansion was 1.2%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1293-1297
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• 1999

Effect of rice protein and lipid on rheological properties of gelatinized rice flour solutions(4%) with three rice varieties(Dongjin, Jinmi, Tamjin) known for varying taste of cooked rice was investigated with Haake viscometer. The rheological behaviors of all rice flour solutions were illustrated by Herschel Bulkley equation and exhibited pseudoplastic behavior with yield stress. When rice flour solutions treated with protease and dithiothreitol, there was decreased in flow behavior index value. Flow behavior index was decreased by dealbumin and deglutelin rice flour solutions among deprotein groups. The Jinmi rice flour solutions exhibited slightly lower consistency index than Dongjin and Tamjin. Defatted rice flour solutions exhibited lower consistency index than rice flour solutions, while dealbumin, deglutelin rice flour solutions exhibited high consistency index. Protease treated rice flour solutions exhibited increase in Dongjin and Tamjin. The yield stress was increased in sequence eating quality. Yield stress of defatted rice flour solutions was decreased, while deglutelin and rice starch flour solutions was increased. The time dependent charac teristics of all rice flour solutions appeared forming hysteresis loop and thixotropic behavior showed. The time dependent characteristics was appeared in sequence eating quality. Rice starch and deglutelin flour solutions appeared greatly time dependent characteristics, but defatted rice flour solutions appeared very little.

• Food Science and Preservation
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• v.31 no.2
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• pp.199-209
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• 2024

This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5℃, 10℃, and 15℃. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa·s, 258.0-550.6 mPa·Sn, 1.80-0.48) and pepper puree (2,105.6-4,562.0 mPa·s, 268.4-580.4 mPa·Sn, 0.22-0.48). The temperature and storage time had significant (p≤0.05) effects, but moisture content did not affect these properties. Flow behavior and consistency coefficients demonstrated relative variation with apparent viscosity, indicating pseudoplastic behavior. Optimal processing and storage conditions were identified within specific ranges: 13.21-14.42℃ for 2 days with 92.22-94.23% (w/v) moisture content for pepper, and 8.42-11.77℃ for 2-6 days with 85% (w/v) moisture for tomato.

• Journal of the Korean Institute of Intelligent Systems
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• v.13 no.5
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• pp.505-511
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• 2003

Production rule based knowledge representation method has many advantages, but has the difficulties in maintaining the consistency of knowledge. Since the consistency maintenance of knowledge exercises a marked effect on the reliability of inference results, the system for consistency maintenance of knowledge is indispensable to increase the reliability. In the most popular pairwise checking method among consistency verification methods, the valuable rules can be omitted and it takes much time in checking the consistency when the rules are numerous. So, this paper is to propose and implement the verification system which can remove the structural errors and semantic ones, making up for the defects of pairwise checking method by using the certain property list and eventual property list and improving the steps of verification.

• Journal of Korea Multimedia Society
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• v.10 no.4
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• pp.421-431
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• 2007

Due to the rapid development of wireless communication technology, demands on data services in mobile computing environment are gradually increasing. In mobile computing environments, a mobile host began to use cache to overcome the weak point. Caching at mobile host could reduce the bandwidth consumption and query response time, but mobile host must maintain cache consistency. In this paper, we propose a cache consistency strategy to consider the period of data usage. The server allows an effective broadcasting by classifying data into two groups of periodic and non-periodic. By classifying the data, it prevent from elimination of cache after disconnection of periodic data by using expired time. By storing IR(Invalidation Report) messages, this scheme divides cached data by selection after disconnection. Consequently, we have shown much improvement in total consumption of bandwidth than the conventional scheme.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.1
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• pp.38-44
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• 2021

Purpose: Digital communication is becoming increasingly important in clinical practice and research. The finding that stool consistency can be evaluated similarly using either "in vivo" or photographic material by health care professionals will decrease subjective interpretation by parents. The primary outcome of this study was the reliability of stool consistency scoring using the Brussels Infant and Toddler Stool Scale (BITSS) between fresh stools and their photos; the secondary outcome was the inter-rater reliability based on the fresh stools. Methods: Fresh stool samples from healthy children were collected in a day care center. These stools, and one month later the corresponding photos presented in a random order, were presented to 14 observers. Reliabilities were analyzed using absolute agreements and weighted and unweighted Cohen's κ. Results: In total, 202 samples were rated 576 times. Absolute agreement between photographic and real time assessment ranged between 71.1% and 83.3% among observers. This corresponded with substantial agreement (unweighted κ=0.70 [95% CI, 0.61-0.78]; weighted κ=0.86 [95% CI, 0.78-0.88]). The inter-observer agreement showed similar percentages of absolute agreement (81.4-82.0%) and κ-values corresponding with fair-to-moderate agreement. Conclusion: Our findings suggest that the assessment of fresh stool consistency can also reliably be done on photographic material when using the BITSS. This opens opportunities in scientific surroundings and in our daily life communication with parents and caretakers.

• Journal of Institute of Control, Robotics and Systems
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• v.7 no.7
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• pp.632-639
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• 2001

This paper proposes an improved architecture of web-based monitoring systems for monitor of processes in plants from the soft real-time point of view. The suggested model is designed to be able to guarantee the temporal and spatial consistency and transmit the monitoring data periodically via the intranet and the Internet. The model generates one thread for monitoring management, one DB thread, one common memory, and corresponding monitoring threads to clients. The monitoring thread is executed during the smaller time than the execution time of the process used in the conventional methods such as CGI and servlet method. The Java API for the server API, VRML, EAI(External Authoring Interface) and Java Applets for efficient dimensional WEB monitoring are used. The proposed model is implemented and tested for a FMS plant, Some examples show that the proposed model is useful one.

• Journal of KIISE:Databases
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• v.27 no.1
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• pp.22-32
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• 2000

The Digital Library is the integrated system of Information Retrieval System(IRS) and Database Management system(DBMS). In the Digital Library environment where dynamic query and update processes are required, however, the existing transaction management methods cause the following problems. First, since the traditional consistency criteria is too restrictive, it causes increment of query processing time and cannot guarantee the reflection of recency. Second, query result could be unreliable because the consistency criteria between source data and metadata is not defined. This paper models the access to metadata based on Dublin Core as query transactions and update transactions, and gives the efficient method to manage them. Particularly, this paper describes the consistency criteria of metadata which takes it Into consideration the consistency between the result of query transaction and status of source data in the Digital Library, that is different from the consistency criteria in traditional transaction management. It also presents analysis of the view point of query transaction to reflect recency and proposes metadata management to guarantee recency within metadata consistency.