• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.3
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• pp.124-139
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• 2016

This study was carried out to characterize 127 recently developed cultivars of Rose of Sharon (Hibiscus spp.) in Korea and foreign Countries for landscape uses. The examined factors were growth characteristics such as tree height of a 1-year grafted plant(cm), plant type, growth habit, leaf characteristics such as shape and size, flower characteristics such as color, shape, size, and red eye during 2014 and 2015 for landscape uses. The results are obtained as follows; In the results of flower color of the 127 recently developed cultivars, pink color with red eye spot, white color with red eye spot, purplish red color with red eye spot, violet purple color with red eye spot, crimson color with red eye spot, asadal, blue color with red eye spot, and white color were distributed. In the flower characteristics, Hibiscus hybrid 'Daewangchun' had the largest flower size of 16.0cm out of the 127 cultivars. H. syriacus 'Antong', 'Lil Kim', and 'Ggoma' were cultivars with smaller flowers than other cultivars. H. syriacus 'Hunjang' had largest red eye, of 5.2cm of length compared to the other cultivars. The cultivars with unique flower color for landscape uses are H. syriacus 'Kwangmyung', 'Nanpa', 'North face', 'Bulsae', 'Bidan', 'Songam', 'Youngchang', 'Jukpeoso', 'Kiho', 'Tamla', 'Hwasoored' and 'Hwanhee'. These flowers had a purplish red color and were developed in Korea. H. syriacus 'Aphrodite', 'Dr. Uemoto', 'Freedom', 'Pink Cup', 'PS 80-1', 'Purpureus Variegatus', 'Red Giant', 'Woodbridge' also had unique flowers with a purplish red color and were introduced from foreign countries. In addition, cultivars with violet pink flowers were H. syriacus 'Ggoma', 'Doturak', 'Myungmi', 'Byunghwa', 'Sancheonyu', 'Taehwa', 'Hikari-hanagasa', and 'Little Kim Violet'. 'Jongmoo' and 'Ruffled Satin' had flowers with crimson color. Therefore, the new cultivars with unique flower colors were a promising cultivars to a woody landscape plant. Cultivars with large flower sizes were Hibiscus hybrid 'Daewangchun', Hibiscus hybrid 'Daemang', and Hibiscus hybrid 'Jina'. H. syriacus 'Ggoma', 'Mibeak', 'Antong', 'Lil Kim', and 'Eunhasu' had small flower sizes. Cultivars with long red eye were H. syriacus 'Hunjang' and H. syriacus 'Hi Lea Red'. Therefore, the new cultivars, Hibiscus hybrid 'Daewangchun', Hibiscus hybrid 'Daemang', Hibiscus hybrid 'Jina' with large flower sizes, H. syriacus 'Ggoma', 'Mibeak', 'Antong', 'Lil Kim', and 'Eunhasu' with small flower sizes, H. syriacus 'Hunjang' and H. syriacus 'Hi Lea Red' with long red eye, were promising cultivars to a woody landscape plant.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Food Science and Industry
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• v.50 no.4
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• pp.82-91
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• 2017

The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.57-69
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• 2009

This study was conducted the physicochemical and sensory characteristics of fish paste with yam powder(0~5%). The pH of the samples ranged from 6.89 to 7.02, and moisture content ranged from 79.53 to 80.44%. Increasing the amount of yam powder in the fish paste tended to decrease the lightness(L) in Hunter color value while increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of yam powder increased strength, gumminess, cohesiveness and springiness. Fish paste with 3~5% yam powder had good flexibility and wasn't broken even after 4 times folds. In sensory evaluation, the addition of 2% yam powder had the best score in color, taste and overall preference. Therefore, this results suggest that 2% yam powder can be applied to fish paste for the purpose of high quality, preference and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1589-1596
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• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.516-523
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• 2020

Supercritical carbon dioxide (_SCO2) extraction was applied for the defatting of mealworm to prepare defatted powder (DP) and protein isolate (PI) and compare the process to press and hexane extraction, with respect to DP and PI physicochemical properties. _SCO2 DP was obtained by extracting 34.40% oil at 41.37 MPa, 40℃ for 180 min, and the product contained 71.66% crude protein, which is similar to that of hexane DP and higher than that of press DP. In using alkali protein extraction to prepare PI from DP, _SCO2 was as effective as hexane and better than press. _SCO2 produced brighter DP and PI than press, but not as much as hexane. Protein solubility was similar in all DP, with minimum values at pH 5. The highest water adsorption capacity was noticeable for _SCO2 PI, and _SCO2 DP showed an oil adsorption capacity comparable to that of hexane DP. _SCO2 DP and PI had better foaming capacity than press DP and PI and showed superior emulsion activity compared to others.

• Science of Emotion and Sensibility
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• v.21 no.3
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• pp.3-16
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• 2018

Despite the substantial changes made in the product design field to adopt light as an essential design element, there has been little effort to define how customers respond emotionally to the light design of products. Therefore, it is necessary to analyze the emotional effect of light as a new design element. However, previous research focuses solely on deriving optimal lighting conditions to achieve particular emotional effects. Therefore, this paper investigates the customers' desired emotional effects of product's light design. We studied refrigerators that utilize light as the main design element of the product. We applied mixed methods by combining close-ended questions and open-ended question to efficiently derive the desired emotion. Participants were asked to choose the most favorable refrigerator image in each of the twelve image groups and indicate why they choose that image with the short-answer survey form. Approximately one thousand terms were collected, and those terms were classified into 29 groups using thesaurus relationships. The term groups were again classified into the four big emotion categories and labelled as "abstract quality," "light property," "space perception," and "visual comfort." Also, a model of the relationship between desired light style and light properties was proposed, since we observed the light properties related to three other categories. This study used mixed methods to identify the emotional value of a new design element. We suggest that the emotional categories derived and the proposed relationship model could be used to evaluate the product's light design.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Journal of KIISE:Databases
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• v.30 no.3
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• pp.320-335
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• 2003

Location-Based Services(LBS) give rise to location-based queries of which results depend on the locations of moving objects. One of important applications of LBS is to examine tracks of continuously moving objects. Moving objects databases need to provide 3-dimensional indexing for efficiently processing range queries on the movement of continuously changing positions. An extension of the 2-dimensional R-tree to include time dimension shows low space utilization and poor search performance, because of high overlap of index nodes and their dead space. To solve these problems, we propose a new R-tree based indexing technique, namely TR-tree. To increase storage utilization, we assign more entries to the past node by using the unbalanced splitting policy. If two nodes are highly overlapped, these nodes are forcibly merged. It is the forced merging policy that reduces the dead space and the overlap of nodes. Since big line segments can also affect the overlap of index nodes to be increased, big line segments should be clipped by the clipping policy when splitting overfull nodes. The TR-tree outperforms the 3DR-tree and TB-tree in all experiments. Particularly, the storage utilization of the TR-tree is higher than the R-tree and R*-tree.

• Korean Journal of Optics and Photonics
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• v.12 no.3
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• pp.240-249
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• 2001

A high speed ultra-compact lens with a diffractive optical element (DOE) is designed, which can be applied to mobile communication devices such as IMT2000, PDA, notebook computer, etc. The designed hybrid lens has sufficiently high performance of less than f/2.2, compact size of 3.3 mm (1st surf. to image), and wide field angle of more than 30 deg. compared with the specifications of a single lens. By proper choice of the aspheric and DOE surface which has very large negative dispersion, we can correct chromatic and high order aberrations through the optimization technique. From Seidel third order aberration theory and Sweatt modeling, the initial data and surface configurations, that is, the combination condition of the DOE and the aspherical surface are obtained. However, due to the consideration of diffraction efficiency of a DOE, we can choose only four cases as the optimization input, and present the best solution after evaluating and comparing those four cases. On the other hand, we also report dramatic improvement in optical performance by inserting another refractive lens (so-called, field flattener), that keeps the refractive power of an original DOE lens and makes the petzval sum zero in the original DOE lens system. ystem.