• Journal of Biomedical Engineering Research
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• v.24 no.3
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• pp.183-192
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• 2003

A transformation methode of the chromaticity coordinates was proposed to calibrate the measured data obtained by a urine analysis system which implemented in our previous study. Generally. the reacted color of a reagent strip by urine analysis system often exhibit the color distortions due to nonlinear characteristics of the various devices that is the optic module mechanism. hardware, and surround circumstance. A color correction method for minimizing the color distortion play a few role in maintaining high accuracy and reproduction of the urine analysis system. In this work, we used the compensation method such as the shading correction, the characteristic curve extraction of RGB color by means of third order spline interpolation, and linear transformation using a reference color. In addition, 1931 CIE XYZ color space was used to compensate the color of the measured data by a standard reference system as colorimeter. A compensation matrix was obtained so that the output values of the urine analysis system is nearly equal to that of a standard reference system for identical color sample. Color correction obtained by a urine analysis system which implemented in our previous study exhibited a good color accuracy when it was compared with the reference data. Observed result from an experiments on ten items or a urinalysis strip that color difference or between two urine analysis system was 1.28.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.55-60
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• 1986

The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.

• Proceedings of the Turfgrass Society of Korea Conference
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• 2011.02a
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• pp.25-32
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• 2011

본 연구는 화력발전의 부산물로 발생하는 석탄바닥재가 골프장 사질 토양의 개량재로 사용 적합한지를 평가하기 위해 수행되었으며, 결과를 요약하면 다음과 같다. 1. 석탄바닥재의 화학성을 분석한 결과 총질소 0.34%, 가용성 인산 $52mgL^{-1}$, 치환성 칼륨 $51mgL^{-1}$ 뿐만 아니라 소량의 치환성 칼슘과 마그네슘을 함유하고 있어 식물생육에 이롭고, 유해중금속함량은 Cd, $Cr^{6+}$, Pb, Ni, As는 $1mgL^{-1}$ 이하, Cu 농도는 $1.25mgL^{-1}$ 검출되어 토양환경보전법의 토양오염우려기준 이하이므로 석탄바닥재 재활용으로 인한 토양오염 가능성은 매우 낮은 것으로 판단된다. 2. 모래 토양에 석탄바닥재를 부피비로 0~50% 비율로 혼합한 시료의 투수계수와 유효수분함량을 측정한 결과 석탄바닥재 혼합비율이 증가할수록 투수계수는 유의성 있게 감소하고 유효수분함량은 유의성 있게 증가해 석탄바닥재가 모래 토양의 낮은 수분보유력을 개선하는 효과가 있음을 확인하였다. 3. 모래 토양에 석탄바닥재를 부피비로 0~50% 비율로 혼합한 시료를 잔디식재층으로 조성한 라이시미터에 잔디종자 파종 후 약 4개월 뒤 잔디밀도가 완전히 형성된 후에 시비 후 3일 간격으로 채취한 용탈수를 분석한 결과 1일과 4일 후에 채취한 초기 용탈수에서는 석탄바닥재 혼합비율이 높을수록 $NO_3-N$, $NH_4-N$ 및 K함량이 유의성 있게 감소했으며, 대조구에 비해 석탄바닥재 혼합비율이 높은 처리구일수록 $NO_3-N$, $NH_4-N$ 및 K함량이 용탈수 채취기간 동안 지속적으로 용탈되었다. 이 결과로 석탄바닥재가 모래 토양의 낮은 양분 보유력을 개선하는데 효과적이고 석탄바닥재처리가 대조구에 비해 오랫동안 식물 생육에 필요한 양분을 공급하는 효과가 있음을 확인하였다. 4. 골프장 그린상구조와 동일한 시험포장을 만들고 모래 토양에 석탄바닥재 10%와 20% 그리고 피트, 액시스, 이소라이트를 부피비로 10% 비율로 혼합한 시료를 잔디식재층으로 조성하고 크리핑 벤트그래스(Agrostis paulstris Huds), Penn A-4 $10gm^{-2}$을 파종한 후에 처리구별로 잔디 품질을 평가하기 위해 잔디 밀도, 뿌리길이, 색상 및 시각적 품질을 조사한 결과 석탄바닥재 처리구는 기존에 사용하는 개량제인 피트, 액시스, 이소라이트 처리구와 동등한 잔디생육 촉진 효과가 있는 것으로 조사되었다. 5. 결론적으로 석탄바닥재는 골프장 토양의 물리적 특성과 화학적 특성을 개선하고 잔디생육에 필요한 양분을 공급하는데 효과적인 토양개량재라고 할 수 있다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.3
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• pp.193-198
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• 2010

Melanin is synthesized by the melanocytes in basal layer of epidermis and distributed over all the layers of skin including corneocytes in stratum corneum, outermost layer of the epidermis. Melanin of corneocytes was stained using Fontana-Masson method and quantified by image analysis. The correlation between melanin contents and skin color value was estimated in the skin of 71 Korean women. Melanin covering area (MCA) showed good correlation with $L^*$ value and $ITA^{\circ}$ (Individual Typology Angle) (r = 0.6049, 0.6651, respectively). MCA can be used as new parameter for skin color study and has potential application for evaluating the efficacy of the skin whitening cosmetics.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.1-223
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• 2003

인산 쌀 전분을 제조, 이용하기 위한 기초 자료를 얻기 위하여 추청벼와 삼강벼를 원료로 하여 쌀 전분을 제조하고 이에 15% sodium tripolyphosphate를 가하여 15$0^{\circ}C$에서 30분간 반응시켜 얻어진 인산 쌀 전분(D. S.=0.015)의 이화학적 성질을 검토하였다. 인산 쌀 전분의 투명도는 원료 전분에 비하여 높았으며 원료 전분은 6$0^{\circ}C$, 인산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였다. 인산 쌀 전분의 색도는 원료 전분에 비하여 명도가 감소하였으며, 적색도 및 황색도는 증가하였다. 이것은 초산 처리 쌀 전분보다는 색상에서 좋지 않게 평가되었다. 인산 처리한 추청벼 및 삼강벼 전분의 호화개시 온도는 각각 5$0^{\circ}C$, 53$^{\circ}C$로서 인산 처리에 의해 원료 쌀 전분보다 14~15$^{\circ}C$ 낮아졌으며, 인산 쌀전분의 점도는 원료 쌀 전분에 비하여 7.4~8.4배 증가하였고 추청벼 전분이 삼강벼 전분보다 높게 나타났다. 인산 쌀 전분 겔의 견고성, 응집성, 접착성, 탄력성, 점착성 및 씹힘성은 원료 전분 겔보다 높았으며 두 품종간에는 추청벼 전분이 다소 높았다. 인산 쌀 전분 입자의 표면 구조는 원료 쌀 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈다. 이상의 결과를 볼 때 인산 처리 쌀전분이 원료 쌀 전분보다 호하 개시 온도가 낮고, 점도가 높아 즉석면의 제조 시 호화 온도를 낮추고 쫄깃쫄깃한 촉감의 면을 만들 수 있음을 시사하고 있으며, 정이 보고한 초산 처리 쌀 전분과 이용성을 비교할 때 인산 처리 전분이 라면 제조에 있어 더 효과적일 것임이 예상된다.desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.370-378
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• 2002

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 15 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Propam for Window (mean, ANOVA, $\chi$$^2$). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.4 s.304
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• pp.95-102
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• 2005

In this paper, we propose a user friendly object-based image retrieval system using the interaction between cortex and hippocampus. Most existing ways of queries in content-based image retrieval rely on query by example or query by sketch. But these methods of queries are not adequate to needs of people's various queries because they are not easy for people to use and restrict. We propose a method of automatic color object extraction using CSB tree map(Color and Spatial based Binary をn map). Extracted objects were transformed to bit stream representing information such as color, size and location by region labelling algorithm and they are learned by the hippocampal neural network using the interplay between cortex and hippocampus. The cells of exciting at peculiar features in brain generate the special sign when people recognize some patterns. The existing neural networks treat each attribute of features evenly. Proposed hippocampal neural network makes an adaptive fast content-based image retrieval system using excitatory learning method that forwards important features to long-term memories and inhibitory teaming method that forwards unimportant features to short-term memories controlled by impression.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.728-735
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• 2006

This study investigated the development of health promoting high quality Mumalangi Kimchi. Angelica gigas Nakai leaves (AGL) were extracted with water and 70% ethanol, and the extracts tested for their electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA and A549 cells. The EDA in 100-1,000 ppm water extracts from AGL ranged from 40 to 80%, but that of the ethanol extracts ranged from 37 to 81%. The NSA increased with increasing AGLconcentration in the extracts and decreasing pH. The NSA of the 1,000 ppm water and ethanol extracts from AGL were 29 and 35%, respectively, at pH 1.2. The inhibition ratios of the water and ethanol extracts from AGL on MDA cell growth were 35 and 32%, while those on A549 cell growth were 27 and 23%, respectively, at 1,000 ppm. After sun drying radishes for 15 hours, for the preparation of Mumalangi, the water contents were higher in summer radishes (39.5%) than fall radishes (32.6%) the color of summer radish also changed to brown. During storage of Mumalangi Kimchi, with the addition of 1-3% AGL, at 20?for 4 weeks, the yeast growth was inhibited. The shelf-life of Mumalangi Kimchi was extended by the addition of AGL. In the sensory evaluation of Mumalangi Kimchi, that with the addition 2% AGL had the highest scores for color, flavor, taste, texture, after taste and overall acceptability. Mumalangi Kimchi with the addition of 2% AGL had significant high scores for both taste and overall acceptability (p.0.05).

• The Journal of the Petrological Society of Korea
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• v.25 no.3
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• pp.299-310
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• 2016

The Stele for Buddhist Monk Wonjong at Godalsa Temple Site was destroyed a long time ago. Only the tortoise-shaped pedestal and the ornamental capstone in the form of a hornless dragon remain at the site and the broken stele body is stored at the National Museum of Korea today. The stele is made of two kinds of rocks that are coarse-grained biotite granite for the pedestal and the capstone, and fine-grained biotite granite including hornblende assemblages and feldspar phenocrysts for the stele body. The coarse-grained biotite granite of the pedestal and capstone showed same magnetic susceptibility and lithological characteristics with biotite granite outcrops in Yeoju area, whereas the fine-grained granite of the stele body did not. To find a provenance of the stele body stone, we investigated Korean granites in terms of magnetic susceptibility, lithology and old recordings about construction process of the stele. As a result, Haeju granite is the most likely to be a cognate rock of the stele body stone as it has same texture and lithological characteristics like color, hornblende assemblages, mineral composition and magnetic susceptibility. It is imported from Haeju (North Korea) to South Korea via China commercially, and the most suitable for a replica stone of the stele body.