• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.577-582
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• 2002

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.135-145
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• 2004

The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups (4 pigs/group) and subjected to one of five treatment diets (0, 1.25％ CLA for 2weeks, 2.5％ CLA for 2weeks, 1.25％ CLA for 4weeks and 2.5％ CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for texture characteristics, sensory evaluation, fatty acid composition and CLA content. There was no significant difference in texture among control and CLA treatment groups. It was not clearly changed by storage time. No remarkable differences were found in sensory properties (color, flavor, texture and acceptability) between control and CLA treatment groups. It was not clearly changed by the passage of storage time. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid than control. As dietary CLA was increased in feed, the content of CLA in pork was increased.

• Journal of Digital Contents Society
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• v.18 no.6
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• pp.1067-1078
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• 2017

Previous research on university life of Chinese students studying in Korea has been conducted on students in Korea, but Chinese students have a sense of belonging and university prejudice against Korean universities, so the objectivity of research is not clear. This paper conducted a survey of the Chinese people in China and conducted a media search for attracting foreign students. Not all foreign students are proficient in Korean language. Even students who have completed more than one year of education in the Korean language institutes or passed advanced level of Test of Proficiency in Korean(TOPIK) have difficulties in everyday life and acquiring a degree. According to the results of this study, until foreign students who lack sufficient Korean language skills are able to adapt to culture and acquire information in Korea, it is desirable to prepare multilingual content services so that they can obtain academic information or daily information necessary for studying in their native language.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.92-92
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• 2012

나노필라멘트 섬유는 직편물 등으로 구조/용도 다양화 가능하다. 나노필라멘트 섬유는 소재특유의 닦음성, 흡착성, 고밀도 특성 등을 활용하여 직편물의 형태로 다양한 용도 개발이 가능하며, 나노기술을 접목시킨 새로운 기능성과 고성능 섬유 소재 개발을 통한 자동차 분야의 개발 트랜드인 고급화, 경량화, 고성능화 추진을 위해 연료전지, 신슐레이터, 고성능 필터, 시트나 도어트림, 헤드라인과 같은 인테리어류와 전자 분야의 제조원가 절감, 공정 단순화를 위해 프린터 토너, 하드디스크 연마제, 다용도 No Dust Cleaner 등의 개발, 의료/바이오 분야의 혈액필터, 수술용 보호제, 창상억제제(유착 방지막), 항균마스크, 의료용 약물전달 시스템 및 환경 분야의 정수/공기 정화 시스템, 건축 토목용 보강제, 고(高)인성 콘크리트, 폐수처리용 슬러리 담체(Matrix) 등 다양한 분야로 용도 개발이 가능하다. 본 연구는 나노필라멘트의 다양한 분야로의 용도 개발 적용의 기초연구로서, 부직포 상으로 얻어지는 나노섬유 제조기술의 단점인 직경의 불균일, 물리적 특성의 한계와 필라멘트가 아닌 단섬유로 인해 발생하는 용도 및 상품 개발에의 제한성을 개선하기 위하여 연속적으로 필라멘트를 생산가능한 해도형 복합방사 방법을 도입하여 개발한 장섬유 필라멘트 형태의 해도형 나노 섬유 소재를 활용하는 것으로 방사된 SDY 형태의 나노필라멘트 섬유를 제직상에서의 작업성 용이 및 직물의 벌키성 증대와 Crimp성을 향상 시켜 터치감 및 후가공에 용이할 수 있도록 DTY를 제조함에 있어 기존 일반 POY사에서의 DTY공정과는 달리 소재의 특성 즉, 해도사의 해성분 및 도성분의 후공정을 감안하여 최적의 Crimp는 발현하되 단면의 형상을 유지할 수 있는 다양한 사가공 조건을 설정 하고 이에 따라 가공사를 생산하여 공정조건에 따른 가공사의 물성 및 수축특성을 비교 분석 하여 염색 및 후가공시 소재의 물성 및 수축특성이 미치는 영향성을 살펴보고자 하였다.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.47 no.5
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• pp.56-70
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• 2010

Rendering technique generating 2 dimensional image to give reality and high performance graphical processor for efficient processing of massive data are necessary to support realistic 3 dimensional graphical image. Recently, graphical hardwares have evolved rapidly. This enables high quality rendering effect that we were unable to process in realtime. Improving shading technique enabled us to render realistic images but still much time is required for this process. Multiple operational units are being integrated in a graphical processor for effective floating point operation using massive data to process almost real looking images. In this paper, we have designed and implemented a special functional unit to support high quality 3 dimensional computer graphic image on programmable integrated shader processor. We have done evaluation through functional level simulation of designed special functional unit. Hardware resource usage rate and execution speed are measured implementing directly on FPGA Virtex-4(xc4vlx200).

• The Journal of the Korea Contents Association
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• v.11 no.2
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• pp.1-12
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• 2011

Movie contents requiring multiple shootings in places need much man power and many equipments. It is more serious in the case of multiple simultaneous shootings. In the points of small broadcasting companies, it is more difficult to cope with the situation, but it is also an essential task for the variety of video contents. We propose an one-person movie production scheme based on an IP camera-based live webcasting system which makes multiple shootings in places possible. It consists of three main functions of (1) collecting multiple video streams sent from IP cameras installed in places, (2) properly distributing them to Internet, and (3) receiving and editing them including recording video. By using the proposed scheme, we can be able to remotely utilize a new framework of Single-Person/ Multiple-Camera which beyonds the conventional Single-Person/Single-Camera framework. It becomes possible to take multiple simultaneous shoots in places. We can get an advantage of saving man power and time for producing various movie contents.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.51-51
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• 2011

Acetate 섬유는 고감성 제품의 대표적 핵심소재로서 실크와 같은 우아한 광택과 청량감을 주어 고가의 의류제품으로 사용되지만 편직 및 염색가공 공정이 까다롭고 비교적 저분자량의 분산염료로 염색되어 내열성, 염색견뢰도 및 물에 대한 형태안정성이 떨어진다. 특히, Acetate 편직물은 이태리나 일본 등 섬유선진국에서도 제조가 까다로운 기술적 난이도가 매우 높은 제품군이다. 반면 Tri-Acetate는 Acetate의 장점을 가지면서 내열성, 내세탁성, 원상회복력(resilience)등이 우수하여 기존 Acetate 시장의 고급제품 용도로의 전개가 가능할 뿐만 아니라 PET 등의 물성 및 형태가 다른 복수의 소재성분을 직물 사이에 공존시킴으로써 새로운 태, 기능, 외관, 광택의 부여가 가능하며 이를 활용한 차별화된 고부가가치 시장의 창출이 기대된다. Acetate와 Tri-Acetate 모두 셀룰로오스의 친수기가 아세틸화된 구조를 가지는 소수성 섬유로 분자구조가 치밀하여 분산염료로 염색된다. 그러나 일반적으로 Acetate 섬유의 경우 Acetate용 일반분산염료를 사용하여 저온상압염색을 하는 반면, Tri-Acetate의 경우 고온고압 분산염료를 사용하여 고온고압염색을 한다. PET와 Tri-Acetate 복합소재의 경우, 두 소재의 염색거동이 비슷하여 고온고압 분산염료로 염색이 가능하지만 T/P 복합소재에 상응하는 염색을 위해서는 복합소재를 구성하는 각각의 섬유소재에 적합한 염료의 선정 및 염색법의 개발이 필요하다. 본 연구에서는 Tri-Acetate 및 T/P 복합소재에 대한 염색최적조건을 규명하고자 염색온도별, 2종의 분산염료의 농도별 염색성, 염색시료의 인열강도 및 견뢰도를 측정하여 적정조건을 도출하였다.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Archives of design research
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• v.13
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• pp.153-162
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• 1996

The residence space has been in the trend of being expanded with the J'l'cent economic growth Therefore PAC may be said to have [wen from business use to home US(: the progressed living standard as the goods ior Uw "ummel' S('dSOn rest'ntly though sold in Uw fast for mainly buslTw"s use. PAC has been in the demand day ;lner day and in the tn'nd on the bc,ing the necessJty of the n'sent wf',lther warming phenomenon This study is the case study nf the products development and design process of PAC which has bpcn llrivcn and developed by Gold Star Co. ,Ltd. Which .is the firm for home electric appliances representing Korea. This studies for the development and the design of the products by the firm thus emphasizing the visulizing it based on this study. For example as they being the goods for the summer season I have tried to know the physical quakity and the characters of koreans by the weather conditions and estimated the demand by setting up the target customers of the PAC as the customers' environment. And I analyzed the acts in the living room in the apartments as the living envinorment which has the direct relation with PAC and also became a help to the moulding work of PAC by analyzing the complete interior image in the living room. In the practical moulding work the Design concept was classified into the envinorment of customer, living and products to drive as the below. Firstly - New shape (Round slim) has been realized which leads the minimizing the moulding space and visul sense of opening as its being spacious. The 2nd - the high class sense of the products which are harmonious with the atmosphere of the living room by making it interiorized has been visible. The 3rd - The shape stimulating the sensitivity of the users and surface treatment are emphasized by making it be touched. The 4th - During inviting use of technology image which appears in the electronics products are attemptedby making it be high quality.king it be high quality.