• Korean Journal of Ecology and Environment
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• v.51 no.4
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• pp.345-353
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• 2018

Hibernation is regarded as a physiological and behavioral adaptation that permits the survival of animals such as bats during seasonal periods of energy shortage. This study investigated the hibernation period of Plecotus ognevi in the temperate climate zone and the relationship between the thermal preference and hibernating process of bats. We hypothesized that the hibernation period of bats is closely related to the external temperature and temperature preference of bat species in the temperate region. To verify this hypothesis, we surveyed the distribution of the P. ognevi population in South Korea, and the temperature preference and the characteristics of hibernacula of P. ognevi. We predict that hibernation in the bat will begin when the external temperature drops below the thermal preference of the species and will leave from hibernation when the external temperature is higher than the thermal preference. P. ognevi hibernated in roosts maintained in low temperature ambient conditions with $-3.5{\sim}7.5^{\circ}C$). The body temperatures (averaged $3.01{\pm}1.30^{\circ}C$, ranged $0.1{\sim}7.8^{\circ}C$) of hibernating bats were closely related to the rock surface temperatures rather than the ambient temperatures. The bats began to hibernate in late November and final arousals occurred in mid-March, so that the total length of the hibernation was 115~120 days. The period of hibernation was strongly influenced by fluctuations in the external mean temperature. This study suggests that the onset and termination of P. ognevi hibernation is due to the interaction between the temperature of the hibernacula and that of the external environment and is based on the thermal preference of the bats. The study also suggests that the hibernation strategy such as thermal preference and hibernation periods of this species affect to distribution as bat species adapting to a severely climate.

• Journal of Broadcast Engineering
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• v.15 no.2
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• pp.290-303
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• 2010

Recently, researches to improve a quality and a color of a display are being actively studied because of the prosperous growth of the flat panel displays such as LCD, PDP and OLED. Automatically adjusting color temperatures based on user preferences is the one of the researches to provide the optimum display color. In this paper, along with defining the problems of prior methods, the user preferences against the priori defined ranges proposed by the MPEG-7 color temperature descriptor are inspected. Based on the analysis of user preferences, an optimal color temperature conversion curve is proposed. As a result of an analysis by ANOVA, tendencies of the user preferences against each range are proven to be similar to the prior research results. The repetition of the color temperature conversion against an image is not statistically significant.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Science of Emotion and Sensibility
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• v.14 no.2
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• pp.311-320
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• 2011

To quantitatively analyze the effects of color stimulation which is one of the major affecting factors on human emotion, we studied the relationship between color preference and the Electroencephalography (EEG) to 3 color stimuli; bright yellow red (BYR), deep green yellow (DGY), and vivid blue (VB). Physiological signal measured by EEG on the color stimulation was closely related with their well-known colorful images. The brain become more activated with decreasing the color temperature (BYR${\geq}$DGY>VB), and the right brain is more sensitive than the left. On the whole, the EEG values of the frequency bands are in order to beta ${\geq}$ theta and alpha > gamma. As decreasing the color temperature, beta wave increased (BYR${\geq}$DGY>VB), and alpha, beta and gamma waves increased with increasing the color temperature (BYR${\geq}$DGY>VB). The relationship between the color preference and EEG values showed EEG gets more activated at some frequency bands when the color preference becomes higher. In conclusion, the specific frequency band could be activating by a color stimuli which had showed higher the preference. It means that these color stimuli can apply for various industries such as beauty industry, interior design, fashion design, color therapy, and etc.

• Proceedings of the Korea Information Processing Society Conference
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• 2009.11a
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• pp.305-306
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• 2009

본 논문에서는 홈네트워크 서비스 환경에서의 사용자 맞춤형 디바이스 제어 솔루션을 제공하기 위해 디바이스 제어와 관련된 사용자 선호도 스키마를 정의하고, 이를 기반으로 한 프로파일 관리 기법을 제시하였다. 나이, 성별, 직업 등과 같은 사용자 개인정보에 대한 스키마와 향기, 온도, 조명, 바람 등에 대한 선호도 스키마를 포함하는 가전 디바이스 제어와 관련된 다양한 요소들에 대한 스키마를 XML로 정의하였으며, 사용자의 인터랙션이나 프로파일 정보 입력을 통해 사용자 선호도 정보를 획득하여, 단방향의 수동적인 단일 디바이스 제어가 아닌 여러 개의 디바이스를 최적으로 제어할 수 있는 사용자 맞춤형 홈서비스 환경을 제시하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1028-1033
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• 2004

This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

• Korean Journal of Ecology and Environment
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• v.47 no.4
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• pp.258-272
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• 2014

Bats hibernating in caves and unused mines were surveyed during six hibernation periods (from December to February, 2005 and 2011) in Korea. We recorded 13,288 individuals of 11 species at 140 hibernacula (60 caves and 80 abandoned mines): Rhinolophus ferrumequinum (n=3,509), Eptesicus serotinus (n=6), Hypsugo alaschanicus (n=349), Miniopterus fuliginosus (n=5,919), Murina hilgendorfi (n=417), Myotis aurascens (n=294), Myotis bombinus (n=2), Myotis formosus (n=401), Myotis macrodactylus (M.mac, n=151), Myotis petax (n=2,131) and Plecotus ognevi (n=109). We studied the thermal preference and selection of hibernacula of seven dominant bat species. Four species (Myotis petax, Hypsugo alaschanicus, Plecotus ognevi and Murina hilgendorfi) hibernated mainly at the cold site below than $7^{\circ}C$, while three species (Myotis formosus, Rhinolophus ferrumequinum and Miniopterus fuliginosus) hibernated at warm site above than $7^{\circ}C$. Rhinolophus ferrumequinum had broad-ranged temperature zone for their hibernating site. The mean body temperature of each species was $2.64{\pm}0.98^{\circ}C$ for Murina hilgendorfi, $2.76{\pm}1.68^{\circ}C$ for Hypsugo alaschanicus, $2.78{\pm}0.98^{\circ}C$ for Plecotus ognevi, $4.52{\pm}1.02^{\circ}C$ for Myotis petax, $7.83{\pm}1.94^{\circ}C$ for Miniopterus fuliginosus, $9.19{\pm}2.35^{\circ}C$ for Rhinolophus ferrumequinum and $13.64{\pm}0.76^{\circ}C$ for Myotis formosus, respectively. The body temperatures of hibernating bats were closely related to the rock surface temperatures rather than the ambient temperatures. In conclusion, the diversity of bats community in hibernacula were closely related to the range of inner ambient temperature of hibernacula, and more species of bats were occupied at sites presenting a broad range of ambient temperatures.