This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature (25±1℃) and refrigeration temperature (4±1℃). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at 4℃, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

This study examined the understanding and use of information on nutrition labels based on one serving size among female consumers above the age of 20 in Seoul area. According to the survey, 69.9% of respondents were aware of the current system of nutrition labeling based on one serving size, and 51.8% of the respondents expressed their dissatisfaction with the system because the nutrition labels were difficult to understand or appeared unreliable. The nutrition label literacy of the consumers varied with respect to different packaging units. The respondents were likely to be less accurate in calculating the expected caloric intake when only portions of a multi-serving package were used. Initially 69.0% of respondents reported that they had read the nutrition label before purchasing a product but 91.9% of respondents said that they would check the label after learning how to read the label properly. It is very important to make consumers aware that the labels are very reliable sources of nutrition information. A public education campaign on the use of nutrition labels should focus on developing the consumers' ability and skills in using the label information when choosing foods.

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

This article examines the types of tteok (Korean rice cake) recorded in 21 old literatures of the Joseon dynasty (1392-1909) according to its main ingredients. Tteok varieties of the Joseon dynasty were categorized into jjin-tteok, chin-tteok, jijin-tteok, salmeun-tteok and guun-tteok and their changes in cooking method were discussed from the early to late eras of the Joseon dynasty. These can be summarized as follows. In the early, middle and late eras of the Joseon dynasty, there were 1, 15 and 84 kinds of tteok using non-glutinous rice as the main ingredient, and 6, 24 and 120 kinds using glutinous rice, respectively. Tteok using wheat flour was not found in the early Joseon dynasty, whereas 6 and 32 kinds were found in the middle and late eras, respectively. There were 1, 4 and 5 kinds of tteoks using buckwheat, and 5, 11 and 19 kinds using other ingredients such as yam, barley, elephant's ear, oat, and arrowroot flour, in the early, middle and late eras, respectively. The frequency of the main ingredient increased in the order of glutinous rice>non-glutinous rice>wheat flour>other ingredient>buckwheat flour during the Joseon dynasty and the ratio of tteoks using non-glutinous and glutinous rice flours was 1:1.5. The number and types of tteok were noted to increase abruptly throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed in the late Joseon dynasty. Further study will be conducted on their recipes and ingredients recorded in these old literatures to develop a standardized recipe for the globalization of tteok.

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

This study is concerned with the development of the basic planing hull form of small fishing boat in 25 knots high speed. A series of model test to determine the optimum performance hull form of actual fishing boat with 10 gross tonnage was carried out for 5 models made available planing hull form in the circulation water channel. Model test was performed with the resistance test to study the hydrodynamic characteristics of model ships and the sinkage and trim measurement to investigate the stability of model ships and also the wave pattern observation to analyze the effectiveness of model ships. As the result, the planing hull form of P-4 with deep V type bow can be derived as the best hull form with good performance especially in ship's resistance efficiency showing less residual resistance and sinkage and trim and the spray effect, etc..

Different types of bap(cooked rice) was cooked using barley or/and SoRiTae with rice as the base. Total(TS), rapidly digestible(RDS), slowly digestible(SDS) and resistant(RS) starch fractions were determined. Other physicochemical properties such as moisture, protein, amylose contents, protein digestion in vitro and color values as well as sensory properties of different bap were also investigated. Cooked rice with SoRiTae(RiSo) showed the highest moisture content of 63.9%, whereas other bap showed simillar content ranging from 62.3-63.0%. Crude protein content of RiSo was the highest, while that of cooked rice(Ri) was the lowest(p<0.05). Amylose content of RiBa was the highest, while that of RiSo was the lowest(p<0.05). In in vitro protein digestibility(IVPD), cooked rice with barley and SoRiTae(RiBaSo) was the highest, while Ri was the lowest, showing no significant difference at p<0.05. In starch fractions, as barley or/and SoRiTae were added to rice, a decrease in RDS content and increases in SDS and RS contents were observed. In addition, starch digestion index(SDI), which derived as an indicator of their in vitro starch digestibility and rapidly available glucose(RAG) value, which determined as a predictor of potential glycemic response decreased. A decrease in L value from RiSo and RiBaSo, which comprised of SoRiTae and increases in a and b values in RiSo and RiBa were observed, respectively. All sensory parameters involving color, glossiness, sweet taste, wetness, roughness, hardness and stickiness were shown to be a significant difference except sweet taste among different bap(p<0.05). L value of instrumental characteristic was negatively correlated with color of sensory characteristic and a value was positively correlated. Significant negative correlation was found between RS content and glossiness, however, positive correlation with roughness and hardness, respectively. These results suggested that cooked rice mixed with barley and SoRiTae contain significant RS and SDS contents and may improve diabetes and hyperlipidemia, due to the lowering RDS and RAG, respectively.

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul·Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p〈0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) 〉 brown rice (73.4%) 〉 black rice (72.7%) 〉 waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p〈0.001) and marital status(p〈0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p〈0.05). Also, while viscosity showed to increase significantly (p〈0.05), on the opposite end, the property of spreadability decreased. TS ranged from 15.95~17.31%, RDS 9.36~10.16%, SDS 5.46~6.91% and RS 0.33~1.07%, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p〈0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p〈0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p〈0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

A series of model tests carried out at the CWC of WJFEL for the purpose of prediction of resistance for the performance and improvement of resistance by attaching appendage for the ship of 50 knots class planing hull. The resistance performance evaluation has been carried out for the bare hull and for the appendage hull with two different depth of vertical type wedges. In the bare model test, trim and sinkage is calculated for the planing hull and the resistance is calculated. For minimizing the resistance, wedge appendage is attached and tested. Analysis and tests shows that for a 12.5mm wedge, resistance is minimum and overall power tallied to 5636ps.

In spite of many efforts, in the design of high speed fishing vessel the sea-keeping performance improvement without neglection of resistance-propulsion performance by hull form itself has its limitations. In this paper, the development of sea-keeping improving appendage pitching and trim improver for high speed planing hull on behalf of the hull form of fishing vessel has been introduced. The developed appendage verified its effectiveness in the full scale test and also has been proved the better resistance performance in the model test and full scale test.

본 논문에서는 펌프 노즐이 부착된 잠수 선형의 유동에 관해 수치해석 결과를 보여준다. 이는 속도분포, 양력계수, 영각의 값을 갖는 펌프젯 노즐이 선체와 부착되었을 때와 부착되지 않았을 때의 종강도 모멘트 등의 값들을 계산한다. 선형의 속도 분포에 따른 노즐의 영향면적과 양력계수(변호의 특성요인) 종강도 모멘트, 영각에 따른 도함수 등을 보여준다.

해저에 설치된 파이프에서 분출되는 기포에 의해 형성된 강한 수평압력분포를 이용하여 선박을 신속 하고 정밀하게 유도, 정박시키는 도선시스템으로 항구, 협수로, 해협 등과 같이 복잡한 수상, 수중 장애물 지역에서 선박을 신속하고 정밀하게 유도함과 동시에 협소한 부두에 안전하게 선박을 정박시키기 위하여 본 도선 시스템을 고안하였다.

This study was carried out at the CWC of Chosun university for the purpose of resistance performance improvement of planing hull, and the results of the tests were confirmed cooperatively with WJFEL. G/T 100 ton class planing hull form was selected, and the improvement of hull form including appendages were performed by using some model test techniques. The model test scope comprises resistance relative tests including wave profile observation, trim and sinkage measurement and flow visualization tests at full load and trial conditions for one bare hull and for two appended hulls. The final wedge and spray strip combined with improved hull form showed about 1.0 knot speed improvement at both of full and trial conditions, and outstanding improvement for fore wave phenomena.

TPI는 고속 활주선의 소음, 진동, 트림 및 핏칭운동을 감소시킨 것으로 실선 시운전에서 증명되었다. 또한 모형시험에서 저항성능도 미소하게나마 개선시킨 것으로 입증되었다

이상에서와 같이 LCG위치에 따른 일련의 실험으로부터 다음과 같은 결론을 도출하였다. 1. 선형개발에 있어서 최적선형을 선정하고 이에 대한 성능검증의 일부로써 최적의 LCG위치를 찾는 것은 일반배치의 고려 및 실선에서의 운항 경제성 결정에 중요한 역할을 하며, 이와 같은 연구자료를 데이터 베이스화 함으로써 앞으로의 선형개발에 있어서 유용하게 쓰이게 될 것이다. 2. 저항시험 결과로부터 선미방향으로 LCG위치를 2% 포인트씩 이동하게 되면 서서히 저항이 감소하다가 8%포인트 위치에서 최저점을 이루며 이는 실선속도 25노트에서 초기상태(0%LCG)에 비해 만재상태에서는 약 12.4%, 시운전 상태에서는 약 10%의 저항감소효과가 있었다. 그 이후 (10%LCG)부터는 다시 저항이 증가하게 되는데, 이는 선수트림이 커지게 되면서 선저의 활주면에 과도한 동적 압력이 발생하게 되고, 저항감소의 원인이 되었던 침수표면적의 감소로 인한 마찰저항의 감소보다 동적압력에 의한 압력증가 영향이 더 커지게 된 것으로 추측된다. 3. 나선상태에서보다 스프레이스트립(spray strip) 및 스케그 등과 같은 선형에 적합한 부가물을 부착하면 저항감소 및 직진성능 (course keeping ability) 향상 등의 이점이 있다. (이 논문의 결론 부분임)

The origin as well as the culinary aspects such as ingredients, types, preparation methods of Dasik and materials and ornamental patterns of Dasik mould(다식판) are discussed and analyzed through the literature survey. 1. The origin of Dasik came from the custom of Umdha(飮茶) together with the Worship of Buddhism(숭불정책) and the abundant production of rice due to the Policy for Agricultural Development(권농정책) of the Koryo Dynasty. 2. The main ingredient of Dasik was rice flour and wheat flour and thereafter, plant materials such as Song-wha(송화), Mungbean starch flour(녹두녹말가루) and Hwang-yul(황율) were followed. Honey, sugar and syrup were used as coagulating agents. Dasik was often colored by the addition of Omija(오미자), a plant material containing red pigment. 3. Originally. Dasik mould was not used until Jeungbo-Sanlim-Kyungje. Major types of Dasik were reviewed from the literature survey. 4. The materials of Dasik mould were wood or porcelain. Their shapes and ornamental patterns were reviewed. Circular design was predominant in the wood and lettered designs were predominant in porcelain. 5. Utilization of Dasik recorded in Koryo-History(고려사) and Chosun-Wangjo Shilloc(조선왕조실록) were reviewed.

활주선 선형을 갖는 고속어선의 저항특성을 체계적으로 연구하기 위한 제 1단계로서 단면형상 및 장-폭비와 저항특성과의 관계에 대한 실험적 연구를 수행하였다. 본 연구는 새로운 고속 활주형 어선을 개발하기 위한 초기연구로서 다음의 내용을 포함하고 있다. - 4가지 단면형상에 대한 저항 특성 - 4가지 장-폭비에 대한 저항 특성

The new concept of hull form for G/T 19 ton class off-shore long liner was studied with the support of special research fund of Korean Ministry of Science and Technology. Newly developed hull form of semi-twin afterbody combined with part. curvilinear type forebody shows outstanding improvement in resistance performance point of view compared with hard chine form, especially at the range of high speed.

Three potato cultivars were prepared as slices and stored for 4 weeks at 5℃. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.