• Food Industry
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• s.15
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• pp.61-64
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• 1973

요지음같이 더웁고 땀을 많이 흘릴때 생각나는 것은 시원한 마실것 즉 청량음료수일것이다. 옛날에는 갈증이 나면 냉수를 마시든것이 냉수에 설탕이나 꿀 또는 분말쥬스등을 타서 마시는 것으로 요지음에 와서는 여러가지 청량음료가 개발되어 ''사이다''를 마셔왔으나 요지음에 와서는 여러가지 청량음료가 개발되어 ''콜라''를 비롯하여 ''오렌지'' ''그레이프'' ''레몬''등의 부향음료가 널리 보급되고 있다.

• Journal of the Korean Chemical Society
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• v.66 no.3
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• pp.251-255
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• 2022

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2022.11a
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• pp.392-393
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• 2022

선박에 IT/OT가 도입되면서 사이버 위협이 증가하고 있습니다. 선박에서의 사이버 리스크 관리를 위해 현존하는 선박 내 사이버자산을 식별하고, 노출된 사이버 위협을 인지하고, 사이버 리스크 평가를 통한 대응방안을 이론적, 사례적으로 분석한 내용을 공유합니다.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.2
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• pp.63-67
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• 2002

Langasite single crystal was grown by Xenon-arc floating zone method in mixutre of Af and $O_2$ gas atmosphere. Growing and rotation speed were 1.5 much and 15 rPm respectively. The grown crystal had a c-axis and color of orange. Composition of the grown crystal was $La_{3.10}Ga_{4.73}Si_{1.17}O_{14}$. Activation energy of the crystal was 0.23 eV and was PTC characteristics.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.951_952
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• 2009

기존의 소듐이나 메탈할라이드 램프는 수명이 짧아 잦은 유지보수가 필요하다. 8~12m정도의 도로조명은 유지보수 중에 사고가 발생할거나 교통의 흐름에 불편을 가져와 이에 대한 대책이 필요하다. LED조명장치는 반도체 특유의 장수명으로 유지보수의 문제에 솔루션을 가지고 있다. 또한 기존의 조명시스템은 단색으로 색온도의 제어가 어려워 기능성조명장치의 구현이 거의 이루어지고 있지 않지만 반도체조명 장치인 LED조명은 다양한 LED칩을 적절히 배치하고 활용함으로서 색온도를 가변시켜 우천시나 안개시에 운전자의 주의를 환기시킬 수 있어 도로안전을 확보할 수 있다. 본 논문에서는 백색LED와 오렌지LED를 혼색하여 우천시나 안개시, 즉, 습도의 변동상황에서 색온도를 가변시켜 운전자나 보행자의 시인성을 확보하고 통행의 주의를 환기시켜 기능성조명으로서의 역할을 부여하는 LED가로등조명장치를 구현하여 이에 대한 성능을 실험하였다.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.1
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• pp.69-76
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• 2012

A laboratory experiment on methyl orange degradation in pulsed corona discharges was carried out. Effects of operating parameters such as applied voltage, pH, conductivity and initial concentration on methyl orange degradation were investigated. The pulsed corona discharges decreased the pH of solution and increased conductivity, probably due to products generated from methyl orange degradation by corona discharges. The decrease of initial pH enhanced the methyl orange degradation. The methyl orange degradation was fastest in $100{\mu}S/cm$ conductivity solution, followed by 50 and $200{\mu}S/cm$, indicating that $100{\mu}S/cm$ is the most favorable in the aspect of radical generation among the experimented conditions. The methyl orange of initial concentration from 20 to 60mg/L was effectively degraded in pulsed corona discharges. The lower initial concentration of methyl orange, the faster degradation was observed.

• Journal of the Korean Applied Science and Technology
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• v.39 no.5
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• pp.589-595
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• 2022

The white OLED is fabricated with the anthracene-based blue emitting material, 9-(2-naphthyl)-10-(p-tolyl)anthracene (2-NTA) in various volume-ratios of orange dopant, rubrene, which results in pure white emission with C.I.E. coordinate of ~(0.32, 0.39). The devices with <1.5% rubrene show better EL properties (efficiency) than >3% devices. Furthermore the turn-on voltage of 2-NTA WOLED (3.7 V) is lower than that of 2-NTA blue OLED (5.4 V) at the same condition. Conclusively 2-NTA with rubrene less than 1.5% (v/v) could be utilized for the pure WOLED.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.247-254
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• 2016

This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C contents, and sensory evaluation were investigated. There was no significant increase or decrease in Brix/acid ratio, total sugar content, reducing sugar content, or vitamin C content between the non-irradiated and irradiated samples. Color value of orange peels decreased with increasing levels of irradiation treatment. Color b value of orange pulp increased with an increase in irradiation dose. Difference in hardness between the non-irradiated and irradiated samples decreased at the end of storage. For the sensory evaluation after 30 days, sweetness and overall acceptability of irradiated samples at more than 0.6 kGy were low. These results suggest that X-ray irradiation under 0.6 kGy does not affect quality characteristics and sensory evaluation.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.651-654
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• 2011

Cymbidium 'Orange Bowl' (Lucky Rainbow 'Randevous' ${\times}$ 'Eastern Star') was developed from a cross between hybrids at the National Institute of Horticultural & Herbal Science, Rural Development Administration in 2006. A cross was made between the pink colored flower C. Lucky Rainbow 'Randevous' as maternal line and pure yellow colored flower, C. 'Eastern Star' as paternal line in 1995. The seed germination, cultivation, selection, and characteristic trials were conducted from 1996 to 2006. The line was named as Wongyo F1-18 and phenotype was characterized in 2006 as a new 'Orange Bowl'. The 'Orange Bowl' has having light yellow basal color (RHS, YO21D) and orange line (RHS, OR30B) on both of sepal and petal with red lip (RHS, OR30B). 'Orange Bowl' has about 10.9 flowers per flower stalk and flower size of 7.4 cm. General appearance of the petals and sepals is slightly incurved shape. The plant size is intermediate having erect peduncle. Blooming is started from the late of January (mid winter) under optimal culture condition. Leaf attitude and twisting is half- erect and very weak respectively. This hybrid has attractive floral arrangement, long flower stalk (71.8 cm) and vigorous growth. We expect that 'Orange bowl' has a great potential for exporting to Chinese market.