• Journal of Information Technology and Architecture
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• v.11 no.3
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• pp.347-357
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• 2014

This research aims to suggest the possibility of functional culture contents based on interdisciplinary methodologies, especially for people who have Autism Spectrum Conditions, or those who have disabilities on express and receive gamsung (emotions). Recently, the development of application technologies in smartphones and tablet computers needs of functional culture contents, which are connected with the gamsung system. Moreover, the potential of marketplace of functional culture contents is emerging, as can be seen from the success of Augmentative and Alternative Communications (AAC) applications. Therefore, with the development of more applications that prevent and resolve Gamsung Disabilities anticipatively, there will be a positive economic effect of reducing back on intervention expenses as well as the construction of new contents ecosystem. So, in this research, we will attempt to make an approach of using the cultural semiotics methodology in finding attributes and features of applications that help to keep mental stability and balance for people with gamsung Disabilities. Particularly, this research will suggest an interdisciplinary theory on healing contents making methodology, using contents analysis; user interface (UI) analysis; and user experience (UX) analysis on existing smart healing applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.62-69
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with defatted hydrolyzed soybean protein (DFHSP) with different temperatures and pressures. Physicochemical properties of MRPs were investigated; also, DPPH and hydroxyl radical scavenging activity and sensory properties were evaluated. MRPs from ribose and DFHSP had the highest reactivity with larger pH reduce, higher browning index increase and higher antioxidant activity than other MRPs from other sugars. The antioxidant activities were increased with increasing temperatures and pressures of reaction. The highest antioxidant activity and sensory preference were obtained from MRPs with ribose at $140^{\circ}C$ with 2.8 kg/$cm^2$ for 30 mins.

• MISULJARYO - National Museum of Korea Art Journal
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• v.96
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• pp.181-208
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• 2019

This paper presents a new classification and code system on the Archives of the Government-general Museum of Joseon in the National Museum of Korea. Three points were noted that since the Museum belonged to the Government-general of Joseon, the classification system of the Archives should be established to comply with the Archives system of the Government-general of Joseon; based on the concept of the functional provenance, it is necessary to establish a classification system in accordance with the organization structure of the Government-general Museum of Joseon; a systematic and simple classification codes should be given based on the classification system to improve the convenience of searching and using the official document. The classification system and its code are proposed in the order of major function, medium function, small function, and detailed function. The major function of the Archives is 'A-Educational affairs', medium function 'Museum.' The small function may be divided into General affairs (01), Temple (02), Scenic Spot and Natural Monument (03), Historical Site (04), and Museum (05). The detailed function and detailed sub-functions are categorized by the various work assignments in each work units. I hope that this new classification system will make a contribution to organizing and utilizing the Archives of the Government-general Museum of Joseon in the National Museum of Korea.

• Smart Media Journal
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• v.12 no.1
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• pp.102-111
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• 2023

As one of the image symbols, the second frame has rich symbolic metaphor. In previous studies, second frames are mostly presented in physical forms such as doors, windows, but in <The Power of the Dog>, there are various forms of second frames, providing more types for the study of second frames. Panofsky's Iconology has put forward a rigorous research method on how to interpret the meaning of image symbols in the picture. This study aims to use Panofsky's Iconology to analyze the second frame in <the Power of the dog>. The purpose is to expand the methodology of film image research and break through the problem that the Iconology analysis of film image stays in narrative analysis (iconographical analysis). It can be seen from the results of this study that the second frame has different visual presentation according to the requirements of narrative. In the narrative of the film, it symbolizes the depressed tone of the film and the stressful relationship between different characters. What director Campion wants to show through the second frame is that in the film industry where the problem of women is getting better, the motif of feminist film creation has changed from the expression of female appeals in binary opposition to the expression of the appeals of diverse groups in "decentralization."

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1423-1430
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• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.426-430
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• 2006

This study was conducted to investigate the effects of gender on sensory scores, fatty acid and amino acid of Berkshire pork A total of 40 pigs (60 kg) were divided into 2 group (gilt and barrow) and raised up to 110 kg live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The results obtained were as follows; In sensory evaluation, color, marbling score, aroma and overall acceptability of brrow groups were significantly higher than that of gilt groups (p<0.05). In fatty acid analysis, linoleic acid and arachidonic acid of gilt groups were higher than those of barrow groups, EFA (essential fatty acid) and UFA (unsaturated fatty acid) were lower in barrow groups compared to the gilt groups. In amino acid compositions, alanine, tyrosine and arginine of barrow groups were significantly higher and threonine, proline and histidine lower than those of gilt groups (p<0.05).

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.750-755
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• 1996

Citrus juice was treated with supercritical carbon dioxide $(SC-CO_{2})$ and the effect of temperature and pressure on quality of citrus juice was determined. Pectinesterase (PE) was inactivated by $(SC-CO_{2})$ below temperatures necessary for thermal inactivation. There was no significant change in the pH, Brix and total acidity of citrus juice before and after $(SC-CO_{2})$ treatment, but brightness was improved. More ascorbic acid was retained during $(SC-CO_{2})$ treatment of citrus juice than thermal treatment $(93^{\circ}C/0.66\;min)$.During storage of supercritically treated citrus juice at $4^{\circ}C$, activity of PE was reversible. Sensory evaluation showed that color, flavor, taste and overall acceptance of $(SC-CO_{2})$ treated juice were not significantly different from untreated juice. This method offers potentially beneficial processing avenues for citrus juice and other juices, especially in the area of minimally processed products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.6227-6235
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• 2015

The HUD has recently been downsized due to the development of micro display and LED technology as a see through information display device, gradually expands the application areas. In this paper, using a DLP micro display device designed a compact head-up display(HUD) optical system for biocular observation of the image exhibition area 5 inches. It was analyzed for each design element of the optical system in order to design a compacted HUD. DLP, projection optical system and concave image combiner were discussed the design approach and the characteristics. Through a connection structure analysis of each optical system, detailed design specifications were set up and designed the optical system in detail. Put a folded configuration in the form of a white diffuse reflector between the projection lens and concave image combiner was designed to be independent, respectively. Distance of the projected image is adjustable up to approximately 2m ~ infinity and observation distance is 1m. Resolution could be recognized by 1 ~ 2pixels in HD($1,280{\times}720pixels$) class, various characters and symbols could be read. In addition, color navigation map, daytime video camera and thermal imaging cameras can be displayed.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.29-34
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• 2003

It has been well documented that white egg layers are far more resistant to fowl typhoid than the brown egg layers. In Korea, however, most consumers prefer brown eggs to white ones. Therefore, a study was conducted to Produce fowl typhoid-resistant crossbred layers producing somewhat brown-colored eggs. Several crossbred strains were obtained from crossbreeding white egg lines (W) with brown egg lines (B). These crossbred layers (W${\times}$B) produced eggs with varying degrees of brown-colored shells between the white eggs obtained from W (White) and the brown eggs from B (Brown). Eggs from the peak stage of production were collected and their eggshell color values were measured. The mean eggshell color values of White and Brown were 81.9 and 36.4, respectively. Eggs from the crossbred lines (W${\times}$B) were collected, and their eggshell color values were measured to re-group these eggs according to their color. The mean eggshell color values of Trt-White, Middle, and Trt-Brown were 70, 60, and 50, respectively (Fig. 1). A total of 247 people living in Daejeon area, mainly housewives, took part in this survey. First, they were offered eggs with varying degrees of eggshell color in a paper egg-tray, together with a questionnaire. After they filled out the first questionnaire, they were instructed that the eggshell color has nothing to do with its nutritive value. In the second questionnaire, their preference on both eggshell color and price, i.e., purchasing will, were investigated. In the first questionnaire, the Brown (eggshell color lightness 36.4) were most preferred, and the Trt-white (eggshell color lightness 70) were least preferred. No statistical significance was detected between Brown and Trt-Brown, and White and Trt-White. In the second questionnaire, the trend was the same as in the first. Although no significant difference was found between Trt-Brown and Brown, however, the Trt-Brown were most preferred, surpassing the Brown. In conclusion, regardless of the nutritive values, the Korean consumers prefer brown eggs to white ones, and this trend could be changed gradually through consumer education.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.28 no.8 s.227
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• pp.961-967
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• 2004

An inclined jet impinging on a pin fin heat sink is proposed and investigated experimentally. To investigate the flow pattern, flow visualization using fluorescence and velocity measurement using particle image velocimetry(PIV) are conducted with water. The jet impinges over a wide span of the heat sink with a large recirculation in the upper free space and occasionally with another smaller one in the upstream corner. Further, thermal experimentation is conducted using air to obtain temperature profiles using a thermocouple rake in the air and using thermal image on the heat sink back plate, with impinging angles of 35, 45 and 55 degrees. The Reynolds number range based on the nozzle slot is varied from 1507 to 6405. The results show that impinging angle of 55 degree shows the largest heat transfer capability. The results of thermal experiment are compared and discussed with those of flow visualization.