• Food Science and Preservation
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• v.18 no.3
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• pp.288-293
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• 2011

This study investigated the changes in the quality of fresh-cut lotus roots that were treated with hot water. Lotus roots were purchased from Daegu, Korea. They were washed, peeled, and cut into lcm-thick slices with a ceramic knife. The peeled and sliced lotus roots were dipped for 45 sec in water at 30, 55, and $80^{\circ}C$. After they were air-dried at room temperature, the slices were packed in polyethylene films and stored at $4^{\circ}C$ for 12 d. Then the changes in the weight loss, color, total viable cell, and sensory characteristics were measured. Generally, the weight loss of the lotus roots that were treated with hot water slightly increased. The application of the heat treatment delayed the browning of the lotus roots, especially the treatment with $55^{\circ}C$ hot water. The L and a values of the lotus roots that were treated with $80^{\circ}C$ hot water significantly increased during their storage, though. The heat treatment effectively inhibited the growth of microorganisms. The organoleptic quality of the lotus roots that were treated with $55^{\circ}C$ hot water was the best.

• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.171-177
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• 2012

We bred a mulberry cultivar named Sangberry, through local adaptability test, which is under registration as a new cultivar for fruit production. Local adaptability test had been carried out at four places(Suwon, Kongju, Jangseong and Sangju) for six years from 2005. This is tetraploidy variety belonging to(Morus alba L.) made by colchicine treatment on growing point of winter buds. Sangberry was high yielding cultivar in fruit productivity by 70% compared to control cultivar "Chungilppong(Morus alba L.)" for four years. Although Sangberry was a little lower in sugar content of mulberry fruits, it contains more bioactive materials like C3G, rutin and amino acids than Chungilppong. It is adaptable to every where except the places where cold damage and sclerotic disease happen frequently.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.109-109
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• 2019

2018년 5월 전라북도 남원군에서 재배하여 수확 후 $0^{\circ}C$ 저장고에서 예냉을 마친 산마늘을 사용하였으며 외 포장 상자는 골판지로 구성된 통기공이 없는 골판지상자 1kg용을 사용하였다. 골판지상자와 함께 내부 포장으로 사용하기 위한 내포장 필름은 $20{\mu}m$ 두께의 HDPE으로 된 필름 봉지, 흡습종이는 파라핀왁스 코팅 종이($32{\times}35cm$, 태영산업)를 이용하여 조합 처리하고 국내에서 개발한 기능성 필름2종으로 포장처리는 총 4가지로 (1) PE(관행) (2) PE+흡습지 (3) 기능성필름1($30{\times}58cm$, 기능성물질 1%+40,000OTR, 제조사: 신영산업사) (4) 기능성필름2($30{\times}58cm$, Key fresh, 제조사: 씨앤케이프로팩(주)) 각 처리당 1kg 씩의 산마늘 잎을 포장하였다. 실험은 포장 처리 후 상온상태로 전북 완주군 실험실까지 수송하였으며 실험실 도착 후 상온 실험실에 두고 2일과 6일 후 중량감소율, 색도, 엽록소, 손실률 및 종합선도 등 품질특성 변화를 조사하였고 각 포장방법별 온도와 상대습도 변화를 보기 위하여 산마늘 잎이 포장된 상자 내부 중앙 부분에 디지털온습도기록계(SP-2000-20R)를 고정한 후 측정하였다. 대조구로 사용한 PE필름 단용으로 포장한 산마늘 잎은 상온저장 6일 경과 후 중량 소율이 1.7%, PE필름+신선지 처리는 1.0%, 기능성필름1과 기능성필름2는 거의 중량감소가 없어 1% 미만의 변화를 보였다. 산마늘 잎의 SPAD 값에 의한 엽록소 수치와 색도를 측정한 명도($L^*$)와 Hue angle 값의 변화는 기능성필름1과 기능성필름2가 유사하게 높게 유지되었고 반면에 PE필름은 저장 2일 후 부터 값이 감소하기 시작하여 6일 후 크게 감소하였다. 저장 6일 후 기능성필름1과 기능성필름2가 외관품위에서 높은 평가를 받아 상품성을 유지하고 있었으나 PE필름 처리와 PE필름+흡습지 처리는 상품성을 상실한 상태였다. 이러한 경향은 건전율에 있어서도 유사하였으며 기능성필름1(다공성 나노 물질이 혼입되어 있으며 산소투과율을 $40,000cc/m2{\cdot}day{\cdot}atm$으로 조성한 필름)이 상온저장 6일 후 상품성을 유지하는 건전율이 83%로 가장 높았다.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.1-6
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• 2019

Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ${\Delta}E$ was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained ${\alpha}-tocopherol$. The contents of ${\gamma}-tocopherol$ in Jeju and Halla horse fat, lard, and beef-tallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid ($C_{16:1}$) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.332-342
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• 2018

This study is aimed at suggesting information about technical choices for designing LED camping lights based on emotional lighting contents of integrated IOT and design areas which take a central role in creation and knowledge based industries and the procedure for materializing them. 'i-Light,' a portable LED camping light, is 'connected lighting' connecting men, space and emotion and a smart camping light based on IOT and emotional lighting contents. 'i-Light' has two functions. One is about lighting for adjusting color and color temperature naturally and the other is about safety for detecting harmful gases. 'i-Light' also has various emotional functions for experiencing interaction and taste of light. For the purpose, portable LED camping lights were designed, first of all, and then a highly color rendering/full-color lighting module, a smart sensor module and an IOT device platform were developed. In addition, efforts were made to establish detailed data about emotional lighting contents and to develop a Web application based on them. Finally, prototypes of portable LED camping lights were made to get a test bench and usability evaluation from related organizations. According to the results, all of 12 developed emotional lighting contents and three IOT safety sensors were suitable and prototypes were satisfactory. This paper will suggest a direction about actual technical choices for development of contents and products integrating artificial intelligence and big data and about the procedure for materializing them.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.1
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• pp.142-156
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• 2011

This study aims to suggest improvements in night landscape lighting of Bomun Lake, a representative waterfront landscape in Gyeongju which is the city designated as UNESCO World Heritage in December 2000. This study divided the area into three types of sections-that is, road section, walking section, and landscape section- based on the present condition of land use and users of the Bomun Lake area. In addition, this study classified the lightingtypes by section into nine lighting types-that is, road, crossroad, parking lot, pedestrian passage, trail, sculpture, tree, waterfront deck-by comparing them to the park lighting types suggested by the KS A illuminance standards, and examined the problems of the current Bomun Lake lighting base on the standards. By using this as basic data, this study established relevant plans and collected research material. This study suggested directions of each of the three sections and improvements in illuminance, color temperature, creating methods of each of the nine lighting types to the night Lighting planning of the Bomun Lake area reflecting the landscape characteristics of Gyeongju, a historical, cultural city.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.1
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• pp.124-130
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• 2017

This study is aimed to find out whether there is difference in the physiological change of a human body according to the illumination and color of interior space or not and to specify the effect of the condition of illumination and color, respectively on the attention. In order to do so, White and Green were selected for colors and 4,000k, 5,000k, and 6000k were done for color temperature, and then attention was identified. Examining the results, the more color temperature increased, the more attention improved (P < 0.05), and in the case of EEG, ${\alpha}$ wave decreased while performing the task of attention (P < 0.01), and ${\beta}$ wave decreased more in Green than White in color condition, and it increased more in 4,000k than 5,000k and 6,000k (p < 0.05) in color temperature condition. To sum up, color condition didn't contribute to the attention much, in the case of color temperature, when it is 6,000k, it is judged that it helped to improve attention. It is considered that relaxation contributed to improving attention, as ${\beta}$ wave and sympathetic nerve decreased in 6,000k (p < 0.05). It is judged that the relaxation of tensions which happened due to a beta wave and the reduction of sympathetic nervous system activity in 6,000k, a condition of high color temperature, contributed to the improvement of concentration. In further researches, it is intended that a test will be conducted for the subjects of different ages, and the correlation between color temperature and color stimulation and the influence of them on human body would be observed in subdivided, various test conditions through various color temperature and color stimulation.

• Journal of Mushroom
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• v.20 no.3
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• pp.107-112
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• 2022

This study was conducted to reduce the phenomenon of biased cultivation and to pursue the diversification of mushroom items. We focused on developing Sparassis latifolia varieties with a short cultivation period, stable pinheading, and a high yield. We have collected and determined the characteristics of genetic resources domestically and abroad since 2016. We bred the unique domestic variety, "Hanyeoul" and the results of this study are as follows. The optimal temperatures for mycelial growth and fruit body growth were 22~25℃ and 19~21℃, respectively. The color of the pileus was pale-yellowish white, which was similar to the color of the control variety, "Neoul". The number of days required for cultivation was 125 for bottle cultivation and 98~102 for bag cultivation, which was shorter than the number of days required for the control variety. Bottle cultivation took 39 days shorter for the new variety than the control variety. The fruiting body of the new variety was similar in size or larger than that of the control variety. The pinheading rate was more than 90% in bottle cultivation and bag cultivation, which was more stable than pinheading in the control variety. The yield was 79.1 g/bottle (1,100 cc) for bottle cultivation, which was 22.6% higher than the yield of the control variety, and 641.1~689.5 g/bag (2.6 kg) for bag cultivation, which 5.8~10.4% higher than yield of the control variety.

• Journal of Mushroom
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• v.20 no.3
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• pp.153-162
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• 2022

The purpose of this study was to breed a variety of stable productivity and high storage characteristics of white Hypsizygus marmoreus, which has high demand at domestic and global market due to a low bitter taste and the preference for white species. Accordingly, 'Baekmaru' was bred by hybridizing brown and white cap color species and backcrossing with white species. The 'Baekmaru' variety was bred by crossbreeding the brown and white species and backcrossing the white species. Through repeated cultivation of 'Baekmaru', a variety with a low contamination rate was selected when culturing the spawn for stable cultivation. As a results of demonstration test, the yield of 'Baekmaru' was 14% higher than that of the commercial variety. In addition, among the fruiting body characteristics of 'Baekmaru', diameter and thickness of the pileus were 16.43±15.27mm and 6.46±0.58mm, which were slightly higher than the commercial variety, and the hardness was 2.69±0.89N for the pileus and 3.09±0.89N for the stipe. The shelf life showed less change in thickness and color of pileus compared to commercial variety. The hardness of pileus of 'Baekmaru' was maintained in the range of 3.5 to 4.0N in the 4℃ and 4℃ and 20℃ mixed treatment until 30 days of storage, and was higher than that of the commercial variety. Therefore, it was suggested to be excellent in storability.

• Journal of Conservation Science
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• v.38 no.3
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• pp.180-191
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• 2022

Wooden cultural heritage are exposed to the external environment as they and there are many difficulties in conservation due to their location and size. Among them, biological damage caused by termites or mold consumes a lot of money and time. Select and use wood preservatives to prevent biological damage: Wood preservatives were selected and the worst environmental conditions, temperature 60±3℃, humidity 55±5%, and light intensity of 0.35 W/m², were subjected to aging treatment to analyze chemical changes. Through the deterioration process, it was confirmed that the change in color difference decreased in the wood preservative treatment compared to the Control group. As a result of measuring the content of the active ingredient contained in the deterioration process of the wood preservative, it was confirmed that the active ingredient content of Gori22 and Bondex Preserve III was higher than that of the comparative Wood Keeper A. Through experiments, the shelf life and treatment period can be predicted by measuring the extent to which wood preservatives affect the change of wood specimens during the deterioration process and the content of active ingredients. In conclusion, various wood preservatives were prepared, and the possibility of selectively selecting wood preservatives according to the environment, topography and period was presented as a major evaluation factor.