• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.527-533
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• 2017

As the clothing industry has advanced, dyeing technologies using various dyes have been developed. In recent years, interest in natural pigments has been increasing because of the negative impact of synthetic pigment on human health; therefore, development and application of microbial pigments is demanded. In this study, the dyeing effects on multifiber fabrics and biological activity were assessed using violet natural pigment from the marine bacterium, Microbulbifer sp. PPB12. The violet pigment produced by cultivation of Microbulbifer sp. PPB12 using Marine broth 2216 for 3 days was extracted using ethanol. Once dissolved in 20% ethanol, the violet pigment could be used to dye bleached cotton, diacetate, and especially polyamide. The optimal temperature, time, pH, and bath ratio under the dyeing conditions were $80^{\circ}C-90^{\circ}C$, more than 1 hour, pH 4-6, and 1:25, respectively. The mordant treatment was more suitable for color expression when $Na_2SO_4$ was used after 10 minutes of dyeing, but no significant difference was observed from untreated samples. The violet pigment also showed antibacterial activity against B. subtilis. The results of the present study indicate that the marine bacterial pigment could be an alternative for textile dyeing as a natural dye with antibacterial activity.

• Clean Technology
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• v.17 no.2
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• pp.110-116
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• 2011

The dyeing of polyester fiber with two different disperse dyes (Disperse Red 60 and Disperse Yellow 54) was carried out using supercritical carbon dioxide ($SCCO_2$) as a dyeing medium at temperatures ranging from $50^{\circ}C$ to $90^{\circ}C$ and at pressures from 15 MPa to 30 MPa. The dye uptake of Disperse Red 60 on polyester fiber was found to increase with temperature at constant pressure and $SCCO_2$ density (700 kg/$m^3$). At $90^{\circ}C$ and 30 MPa, the dye uptake on polyester fiber increased with dyeing time and the saturation concentration of Red 60 was attained within 240 min, while a longer dyeing time was required for Yellow 54 to reach its saturation concentration. When dyestuff mixtures with mixing ratios of 0.01 to 9.0 (Red 60/Yellow 54) were used, the uptake ratio of the two dyes was found to be proportional to 0.26 power of their mixing ratio. Dyed fibers showed an orange color and the depth of the color depended upon the mixing ratio of the dyestuffs.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Journal of the Korean Institute of Telematics and Electronics S
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• v.35S no.8
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• pp.1-11
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• 1998

One of the desired features for the realizations of high quality Information and Telecommunication services in future is "the Sensation of Reality". This will be achieved only with the visual communication based on the 3- dimensional (3-D) moving images. The main difficulties in realizing 3-D moving image communication are that there is no developed data transmission technology for the hugh amount of data involved in 3-D images and no established technologies for 3-D image recording and displaying in real time. The currently known stereoscopic imaging technologies can only present depth, no moving parallax, so they are not effective in creating the sensation of the reality without taking eye glasses. The more effective 3-D imaging technologies for achieving the sensation of reality are those based on the multiview 3-D images which provides the object image changes as the eyes move to different directions. In this paper, a multiview 3-D imaging system composed of 8 CCD cameras in a case, a RGB(Red, Green, Blue) beam projector, and a holographic screen is introduced. In this system, the 8 view images are recorded by the 8 CCD cameras and the images are transmitted to the beam projector in sequence by a signal converter. This signal converter converts each camera signal into 3 different color signals, i.e., RGB signals, combines each color signal from the 8 cameras into a serial signal train by multiplexing and drives the corresponding color channel of the beam projector to 480Hz frame rate. The beam projector projects images to the holographic screen through a LCD shutter. The LCD shutter consists of 8 LCD strips. The image of each LCD strip, created by the holographic screen, forms as sub-viewing zone. Since the ON period and sequence of the LCD strips are synchronized with those of the camera image sampling adn the beam projector image projection, the multiview 3-D moving images are viewed at the viewing zone.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.1
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• pp.27-34
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• 2005

Photochromic lens is the color changing lens from colorlessness to colorness when exposed to UV light. It can protect eyes from UV-B light which cause the cataract and can be used as sunglass in the summer since it can cut off 70~80% of sun light. Surface coating technique was used to develop lens which has 70% light transmittance and of which fading time of color change is within 5 min. Various color lenses were developed so that these had various color such as blue, green, brown, violet, yellow and red etc. Lens has an excellent physical properties, 100% adhesion and 4~5H hardness. The chemical and the scratch resistance of this lens were the greatest and the thermal stability was also higher. The clinical trial of developed lens were applied to 65 patients who had photophobia by various reasons at ophthalmology of Soonchunhyang University Hospital. Results showed that glaring was significantly reduced and the visual health were remarkably improved. Especially, anti-glaring effect in the night was great for the patient who had the LASIK operation. Protection of UV-B and blue light also can prevent the patient from cataract and the yellowish crystalline lens at old ages. Through the result of clinical. trial, we know that photochromic lens could be a new technique for both cure and precaution of photophobia.

• Journal of Embryo Transfer
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• v.18 no.2
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• pp.143-149
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• 2003

This study was carried out to cryopreserve and to investigate characteristics of semen in Hanwoo. Semen was obtained from bulls selected by Daekwanryeong Branch station. Semen was collected each morning of the experiment, placed in water jacketed tubes at 37$^{\circ}C$, and trans-ported to the research laboratory within 10 minutes. Semen was extended with Egg yolk-glycerol extender to contain 50${\times}$10$^{6}$ sperm/ml. Semen was cooled over a 6h period in water jacketed tubes from about 25 to 5$^{\circ}C$, Egg yolk-glycerol extender was added in one step at 5$^{\circ}C$. Semen was aspirated into 0.5ml straws, which were sealed with powder. Egg yolk-glycerol extender, which is used in Hanwoo sperm frozen and stored, semen from 13 Hanwoo bulls collected, the postthawed percentages of motile sperm were 65.7%. In semen characteristics of Hanwoo bulls, number of bulls volume are 5.7 ml and total cell count are 975${\times}$10$^{6}$ m1 ejaculate.

• Journal of Internet Computing and Services
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• v.18 no.6
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• pp.85-92
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• 2017

Recently, in the field of video surveillance, a Deep Learning based learning method has been applied to a method of detecting a moving person in a video and analyzing the behavior of a detected person. The human activity recognition, which is one of the fields this intelligent image analysis technology, detects the object and goes through the process of detecting the body keypoint to recognize the behavior of the detected object. In this paper, we propose a method for Body Keypoint Localization based on Object Detection using RGB-D information. First, the moving object is segmented and detected from the background using color information and depth information generated by the two cameras. The input image generated by rescaling the detected object region using RGB-D information is applied to Convolutional Pose Machines for one person's pose estimation. CPM are used to generate Belief Maps for 14 body parts per person and to detect body keypoints based on Belief Maps. This method provides an accurate region for objects to detect keypoints an can be extended from single Body Keypoint Localization to multiple Body Keypoint Localization through the integration of individual Body Keypoint Localization. In the future, it is possible to generate a model for human pose estimation using the detected keypoints and contribute to the field of human activity recognition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.973-980
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• 2000

This study was conducted to evaluate the quality of the cold air dried anchovies (CA), and compared with those of sun-dried anchovies (SA) and hot air dried anchovies (HA). Peroxide value increased, while ratio of percentage of (20:5+22:6) to that of 16:0 decreased during boiling and drying. The extents of change were CA>SA>HA in the order. In the case of CA, lightness was higher, but redness, yellowness and degree of browning was lower than in SA and HA. From the results of lipid properties, color test and sensory evaluation on color and rancidity odor, lipid deterioration was the lowest in CA of all boiled dried anchovy. Favorite properties such as a hot-water soluble nitrogen content and sensory evaluation on color and appearance of CA was superior to that of SA and HA. The nutritional properties (total amino acid contents, mineral contents and fatty acid compositions) of CA was similar to that of SA, but was superior to that of HA. Consequently, CA was recognized as a boiled dried anchovy with the most quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.203-209
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• 2008

Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and $50^{\circ}C$ under 95% humidity. 86% of the bittern was removed when the SD was kept at $30^{\circ}C$ for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at $350^{\circ}C$ for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at $350^{\circ}C$. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at $350^{\circ}C$. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at $350^{\circ}C$. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution, while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.

• Applied Biological Chemistry
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• v.11
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• pp.123-130
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• 1969

Five varieties of sweetpotatoes recommended in Korea were investigated with respect to the storing capacity, resin content and the possibility of developing sweetpotato chips as a new processed food item. The results are summarized as follows: 1) Two varieties, Suwon No. 147 and Chun-Mi were more resistant to chilling injury and soft-rot decay than other varieties. 2) The contents of resinous and polyphenolic substances were quite different depending upon the variety. 3) Sweetpotato chips of different color were made from different varieties and rapeseed oil was found to be the best as frying oil. 4) Best conditions to prepare sweetpotato chips with fresh color and proper texture were to dip slices of 1-2 mm thickness in 0.25% sodium bisulfite solution at $40^{\circ}C$ for 30-40 minutes and to subject to deep frying in an oil bath at $150-160^{\circ}C$ for 2.5 to 3.5 minutes. 5) Polyethylene-cellophane film as packing material of sweetpotato chips was the film in the moisture proof and film-impact tests.