This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

공동주택단지내 조경수목의 생장과 피음시간과의 관계를 파악하기 위하여 과천주공아파트 2단지 내의 조경수목 4종을 대상으로 현재의 규격과 식재위치를 조사하여 개체별 그림자시간을 분석하고 피음시간과 수목규격을 단순회귀분석하였다. 전체적으로 R2값이 낮아 두 변수간의 상관성은 설명력이 약하다 하겠으며, 도출된 회귀방정식도 일반화 할 수는 없는 것으로 판단되었다. 즉, 본 연구대상지내에서 조경수목의 생장과 피음시간과의 상관관계가 낮아 대상지내 조겨수목의 생장에 있어서 피음시간은 타 환경여인보다 상대적 중요도가 낮은 것으로 추정되었다. 다만, 전반적으로 스츠로브잣나무는 부(-)의 상관관계를, 단풍나무와 백목련은 정(+)의 상관관계를 보여 음양수의 특성이 나타난 것으로 추정되었다. 또한, 수종별로 통계적으로 유의성이 있는 경우는, 단풍나무의 경우 근원직경 및 수관폭, 백목련의 경우 수관폭과 피음시간과의 관계로서 상관계수 0.4 미만의 낮은 상관성을 보였다.