• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.

• Science of Emotion and Sensibility
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• v.17 no.3
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• pp.95-106
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• 2014

This research analyzed biosignals associated with the change of emotion from lighting felt by the occupants and task type under various indoor thermal environments and illuminance, and examined the biosignals' impacts on work. To this end, the indoor thermal environment was constructed on the basis of PMV (predicted mean vote) index value, and various indoor environments were created by changing the brightness of LED stands. In this manner, a variety of indoor environments were constructed, and experiments were carried out. This research evaluates the sensibility response to lighting through a questionnaire survey in the given environment and incorporates different types of error searches. In this way, changes were analyzed by measuring electroencephalogram (EEG) and electrocardiograms (ECG). As a result, all biosignals on the task type showed significant differences from the thermal environment change. When PMV index value was 0.8 (temperature: $25^{\circ}C$, humidity: 50 %), concentration and attention were the most activated. However, the biosignals did not show significant differences from the illuminance change. Concentration on an occupant's work capability was confirmed to be closely related to the thermal environment. As for the subjective emotional response to lighting, the occupants felt comfort as illuminance was lower, while they felt discomfort as illuminance was higher. However, there were no significant differences from the thermal environment change.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.2
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• pp.257-264
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• 2007

In order to obtain a fine picture, a camera has many convenient functions. Its representative functions are Auto Focus(AF), Auto White Balance(AWB) and Auto Exposure(AE). In this paper, we present the new algorithm of Auto Exposure control system, one of its useful functions The proposed algorithm of Auto Exposure control system is based on IIR Filter with Variable Time Constant. First, in order to establish the standards of exposure control, we compare change of the picture luminance with luminance of an object in the Zone system. Second, we make an ideal characteristic graph of luminance by using the results. Finally, we can find the value of the right exposure by comparing an ideal characteristic graph of the luminance with the value of the current expose of a scene. We can find an appropriate exposure as comparing the ideal characteristic graph of the luminance with current exposure of a scene. In order to find a suitable exposure state, we make use of IIR Filter instead of a conventional method using micro-controller. In this paper, the proposed system has therefore simple structure, we use it for compact image sensor module used in the handheld device.

• Journal of the Korean Geotechnical Society
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• v.39 no.2
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• pp.31-42
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• 2023

A study was conducted to use soil color obtained from digital im ages as an indicator of soil water content. Digital images of Jumoonjin standard sand with five different water contents were captured under nine different lighting conditions. Through digital image processing, the soil color of the sample was obtained based on the CIELAB color system, and the effect of lighting conditions and water content on the soil color was analyzed. The results indicated that L^* showed a high correlation with illuminance, whereas a^* and b^* showed a high correlation with color temperature. As the water content increased, L^*, which represents the brightness of the soil color, decreased, and a^* and b^* increased. Therefore, the soil color changed from green and blue to red and yellow. Based on the regression analysis results of lighting conditions, water content, and soil color, a water content predicting method based on the soil color of silica-based sand photographed under irregular light conditions was proposed. The proposed method can predict the water content with a m axim um error of 0.29%.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.333-340
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• 1998

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

• Journal of Science Education
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• v.33 no.1
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• pp.111-121
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• 2009

The purpose of this research is to survey elementary pre-service teachers' in understand the legal Units, focusing on seven basic unit such a 'm', 'm2', 'L', 'kg', 'K', 'cd', 's'. This study specifically investigates whether the students understand the legal units. The subjects were 1096 students from the University of Education in Jinju, Gyeongnam. Data was collected through a questionnaire which was designed by this research and checked by authority, and the frequency and percentage of responses to each question were obtained and analysed. The survey was the legal units on interesting, using the experience of confusing and understanding of elementary pre-service teachers. The Korea Government is regulating using traditional measures such as 'pyeong' or 'don' in commercial transactions change to adopt the metric system for as a subsidiary the first of July, 2007. The interesting of the legal units dose not exceed a positive answer to the question 52.1%. Their were answered that the experience of the confused of 60.1% in the life. How to do efforts for the settle down of the legal units that answered broadcasting>in class>a campaign>study and training by an academic year in oder. Findings show regardless of academic year, gender and from the department of liberal arts or the science department all the students knew very well that 'm' '$m^2$', 'L', 'kg' are included in the legal units, compared to the others low percentage of 'K', 'cd' and 's' the legal units. In case of time(s), women has correct answered 2.7 times than man. In case of academic year, except for the third-year students was not to exceed 50%. In case of from the department of liberal arts or the science department contrary to one's expectations increase of 50% or more correct answer while half the students scored in science. The elementary pre-service teachers are seems to thinking separate the legal units with their in university life. Also elementary pre-service teachers are the lack of interest on society. Their should be for settle down of the legal units through learning to class in university, newspapers, strengthen publicity activities of broadcast media's further more by maintenance efforts of the government.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.4
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• pp.65-69
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• 2009

Purpose: Recently incidence of VDT syndrome has gradually increased as extensive use of computers. VDT syndrome reported by VDT workers include musculoskeletal disorder, neuropsychiatric disoders and eye symptoms such as eye strain, tired eyes, irritation and blurred vision. The environmental factors of VDT syndrome include electromagnetic waves, size, brightness and lighting of computer screen, height of a monitor and a worktable, working hours, kind of task, distance between screen and workers, indoor humidity and temperature, indoor air contamination and ventilation. In this study, we investigated the environmental factors related to body symptoms and health effects included in VDT syndrome. Methods: Study subjects were total 120 persons (54 male, 66 female) with age from 19 to 28. We surveyed the body symptoms and physical discomfort when doing an activity in a short distance such as reading book or paper, computer work. The questionnaire included main body symptoms, self-consciousness symptoms of eye, satisfaction of working environment, pain of the wrist when using keyboard and mouse. Results: Most of people (70%) felt physical pain from long time work of computer, paper, electrical apparatus. They mainly complained pain of neck and low back (57.1%), eye (45.2%) and head (31%). With the environmental factors, 78.3% of the subjects complaint pain of eye from inappropriate illumination. Most of the symptoms included 'eye fatigue'(38.3%), 'dryness of eye'(31.9%) and 'blurred vision'(23.7%). Subjects in this study complained discomfort of their chairs and most of them experienced pain in the wrist when using keyboard or mouse. Conclusions: When people use electrical apparatus or work with paper, people would get their eye fatigue and feeling of physical fatigue because of not harmonizing various environmental factors such as light, space, posture, worktable with theirselves. Therefore, workers should develop preventive method such as self-control of adequate break time to avoid fatigue while VDT work. Work environment should be changed to ergonomic design for optimal visual environment to prevent musculoskeletal disorder through constant research.

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.5
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• pp.63-72
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• 2012

In contemporary times, "environmental designers" need to consider both exterior and interior aspects because of the growing trend in dissolution between exterior and interior spaces. To quantify "spatial sense" which serves as the standard for environmental design, this study has asked 63 subjects to evaluate 15 interior and 14 exterior spaces. The "spaciousness (small-large)", "openness(closed-open)", "warmness(warm-cold)", "brightness(bright-dark)", "softness(soft-hard)", "spatial intimacy" and "frequency of visit" were adopted as variables of spatial sense. Through the analysis of these variables, this study could gain the difference between spatial sense for exterior and interior environments, quantify the spatial sense that physically and psychologically appropriates to human beings. The result of this study can be summarized as follows: Twice the amount of spaciousness was observed between the interior and exterior spaces. And the standard on intimate space is established with W/H ratio of 5.71 and high Window/Wall Area ratio in the interior and an area of 3,800m2 and a W/H ratio of 5.57 in exterior. The difference between the spatial sense in the interior and exterior space is mostly dependent on the psychological sense. The increase of physical size caused by the interior space to be perceived as cold, dark and hard psychologically, but exterior space to be perceived as warm, bright and soft. Psychological senses, especially softness, affect spatial intimacy to the greatest extent among the given variables. As the psychological senses for interior spaces were largely independent from the given space's size and perceptive senses, the size of the interior space, which exhibited spatial intimacy, could not be deduced. In comparison to this, due to the high dependency between the psychological senses for exterior spaces and the given space's size and perceptive senses. The study also showed that interior and exterior spaces have relatively different spatial sense and physical standards. Such research results are predicted to provide applicable standards for environmental designers for exterior and interior spaces in the future.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.498-502
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• 2007

A total of 5 female elk deer($220kg{\pm}10kg$) were included in a study on the changes in physico-chemical properties of deer meat during storage at $-4^{\circ}C\;and\;-2^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 1, 2, 3, 4, 5 and 6 months at $-30^{\circ}C\;and\;-60^{\circ}C$. During the freezing period, the changes of moisture maintenance was slower for the meats kept at $-60^{\circ}C$ than that at $-30^{\circ}C$. The meat softness represented higher value after freezing, and it tended to be decreased with the passage of storage time. Comparing the values between freezing temperature, the value at $-30^{\circ}C$ was higher than at $-60^{\circ}C$. All meats frozen at $-30^{\circ}C\;and\;-60^{\circ}C$ were edible after storage for 6 months. Loin was inedible, and leg was edible after freezing storage for 6 months. The pH values of the meats were increased during freezing period, even though pH value of the meats stored for 6 months was less than 5.70. Luminosity of loin was significantly increased with the passage of storage time, although loin stored at $-60^{\circ}C$ was darker, and leg stored at $-30^{\circ}C$ was darker. The index of red color was rapidly decreased for loin stored at $-30^{\circ}C$, and for leg stored at $-60^{\circ}C$, respectively. There were no changes in the index of yellow color for loin stored at $-60^{\circ}C$, and the index for leg was increased with regardless of the freezing storage temperature after 6 months.

• Journal of Life Science
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• v.17 no.3 s.83
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• pp.362-367
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• 2007

A total of 5 female elk deer (220 $kg{\pm}10$ kg) were included in a study on the changes in physico-chemical properties of deer meat during storage at $4^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% $CO_2$ +20% $N_2$)and stored for 3, 7, 11, 15, 20 and 25days at $4^{\circ}$. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.