• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.367-375
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• 2011

For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from $10^9\;cfu/m{\ell}$ in the control to $3.8{\times}10^9\;cfu/m{\ell}$ in sample E, and the number of yeast increased from $6.1{\times}10^7\;cfu/m{\ell}$ in the control to $1.65{\times}10^8\;cfu/m{\ell}$ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at $0.38mg/m{\ell}$ and sample E contained $0.64mg/m{\ell}$. Histidine was also low in the control at $0.42mg/m{\ell}$ and sample E contained $0.65mg/m{\ell}$. On the other hand, glutamic acid was highest at $4.13mg/m{\ell}$ in the control whereas sample E had $6.96mg/m{\ell}$. Proline was also high in the control at $1.71mg/m{\ell}$ in control, but E contained $2.80mg/m{\ell}$. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from $12,661{\mu}g/100m{\ell}$ in the control to $37,140{\mu}g/m{\ell}$ in sample E. Butyric acid was not detected in the control and was measured as $1,950{\mu}g/100m{\ell}$ in sample E. Caproic acid content was $177{\mu}g/100m{\ell}$ in the control and $812{\mu}g/100m{\ell}$ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as $22{\mu}g/100m{\ell}$, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.

• Journal of Mushroom
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• v.16 no.4
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• pp.257-262
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• 2018

The aim of this study was to re-use spent mushroom substrate (SMS) with increased total nitrogen (T-N) and amino acid content and reduce the amount of cottonseed meal used as nutrient supplement in Pleurotus ostreatus cultivation. Bacteria used for improvement of the T-N content were GM20-4(Bacillus sp.) and Rhodobacter sphaeroides (RS). GM20-4 was isolated from the SMS of P. ostreatus and RS was obtained from Gwangjusi agricultural technology center. SMS in T1, T2, and T3 was reused as substrate after drying and the T-N content of dried SMS (D-SMS) was increased by 0.34% by treatment with the bacteria. T1 with 8% D-SMS and T2 with 18% D-SMS had higher rates of primordia formation compared with T3 and the control. The biological efficiency of the control and of treatment with 8%, 18%, and 26% D-SMS was 110%, 114%, 112%, and 79%, respectively. Considering the economic cost, yield, and biological efficiency, T2 with 18% D-SMS as the culture substrate for P. ostreatus was shown to be the most effective for cultivation.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.49 no.2
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• pp.76-82
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• 2012

As the portable camcorder becomes popular, various video stabilization algorithms for de-shaking of camera motion have been developed. In the past, most video stabilization algorithms were based on 2-dimensional camera motion, but recent algorithms show much better performance by considering 3-dimensional camera motion. Among the previous video stabilization algorithms, 3D video stabilization algorithm using content-preserving warps is known as the state-of-the art owing to its superior performance. But, the major demerit of the algorithm is its high computational complexity. So, we present a computationally light full-frame warping algorithm based on ROI (region-of-interest) while providing comparable visual quality to the state-of-the art in terms of ROI. First, a proper ROI with a target depth is chosen for each frame, and full-frame warping based on the selected ROI is applied.

• Journal of Biosystems Engineering
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• v.13 no.3
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• pp.52-58
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• 1988

This study was conducted to develop a grain moisture content measurement sensor for automatic control of rough rice drying by natural air. For the above objective, the electrod type sensor was designed and tested. The sensor was able to produce electrical resistance which changes with moisture content of grain. An A/D converter and a micro-computer wed for processing measurement data of sensor. The developed sensor satisfied most design requirements and the results of statistical analysis show that there it no difference between the measurement method of sensor developed and of the dry-oven. Using the developed sensor and measurement system, we are able to measure moisture content of rough rice automatically in drying by natural air.

• Elastomers and Composites
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• v.27 no.4
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• pp.275-280
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• 1992

Vulcanization reaction was studied by DSC through the comparison cure states to physical properties and the investegation of chemicals effect on vulcanization. Reaction enthalpy showed a good correlation with physical properties, increased with the increase of sulfur content, and increased with accelerator content, as well, where the ratio of MOR to sulfur was less than 1.0. Reaction temperature was decreased with increasing accelerator content and decreased also with sulfur content where the ratio of MOR to sulfur was more than 1:3. As a result, the cure state and reaction temperature could be controlled effectively with the ratio of accelerator to sulfur in the range of a third to unity.

• Corrosion Science and Technology
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• v.20 no.4
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• pp.196-203
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• 2021

To improve corrosion resistance and reduce the hydrogen uptake of 22MnB5, up to 5% Mg was added to the AlSi coating of 22MnB5. After hot-stamping and electrocoating were done on the metallic-coated specimen, the surface characteristics of the steel, hydrogen uptake content, and corrosion resistance were examined by transmittance electron microscopy, thermal desorption spectrometry, cyclic corrosion testing, and electrochemical impedance spectroscopy. Mg was investigated as MgO on the surface layer after hot-stamping while it existed as Mg₂Si before hot-stamping. The total hydrogen content of 22MnB5 was decreased along with the Mg content. However, there was no difference at 0.2 wt% or more. When a small amount of Mg was added, the coating corrosion resistance was decreased, but when it was added at around 1.0 wt%, the greatest corrosion resistance increase was seen. However, when 3 wt% or more was added excessively, the corrosion resistance was decreased. MgO on the surface was considered to suppress H uptake by the AlSi melting solution and increase the barrier effect of the coating.

• Korean Journal of Materials Research
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• v.32 no.10
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• pp.403-407
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• 2022

This research investigated the effect of Si addition on the microstructure, mechanical properties, electric and thermal conductivity of as-extruded Al 6013 alloys. As the content of Si increased, the area fraction of the second phase increased. As the Si content increased, the average grain size decreased remarkably, from 182 (no Si addition) to 142 (1.5Si), 78 (3.0Si) and 77 ㎛ (4.5Si) due to dynamic recrystallization by the dispersed second particles in the aluminum matrix during the hot extrusion. As the Si content increased, the yield strength and ultimate tensile strength increased. The maximum values of yield strength and ultimate tensile strength were 224 MPa and 103 MPa for the 6013-4.5Si alloy. As the amount of Si added increased, the electrical and thermal conductivity decreased. The electrical and thermal conductivity of the Al6013-4.5Si alloy were 44.0 % IACS and 165.0 W/mK, respectively. The addition of Si to Al 6013 alloy had a significant effect on its thermal conductivity and mechanical properties.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2012.11a
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• pp.92-95
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• 2012

대한민국에서 3DTV 방송서비스는 더 이상 '미래방송서비스'가 아니다. EBS는 올해 4월 지상파 DTV 주파수에서 세계최초로 2D/3D 혼용방송서비스를 실시하였으며, 오는 10월 15일에는 APC(Automatic Program Controller)와 연동하여 방송스케줄에 따라 자동으로 3D 방송을 송출하는 시스템을 구축하여 2차 시범방송을 진행할 예정이다. 이렇게 3D 방송을 위한 기술적 준비는 차근차근 이루어지고 있음에 반하여, 3D 방송서비스에 대한 시청자의 호응은 그다지 크지 않다. 이것은 방송되는 3D 콘텐츠의 양과 질이 부족하기 때문으로 풀이된다. 이 같은 3D 방송서비스의 장애요소에 착안하여, 본 논문에서는 3D 콘텐츠 제작효율을 높이고, 만들어지는 3D 방송콘텐츠의 품질을 높이기 위한 하나의 방법으로서, 제작현장에서 활용할 수 있는 3D 콘텐츠 제작과 밀접한 관련이 있는 새로운 참조지표인 '입체충실도(Depth Fidelity)'를 정의하여 제안하고자 한다. 입체충실도를 도출하기 위해 우선 양안식(兩眼式) 3D 입체영상의 특징을 분석하였고, 시청자 체감 가상깊이를 계산하여 활용하였다. 또한 연구를 통해 도출한 입체충실도 계산 알고리즘이 적용된 EBS 입체계산기(Stereoscopic Calculator) 애플리케이션을 개발하여 안드로이드 스마트폰에서 이용할 수 있도록 함으로써, 카메라감독과 프로듀서 등 방송제작 현업 스태프들이 연구결과를 활용할 수 있도록 했다.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.178-184
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• 2023

AI image generation technology has become a popular research direction in the field of AI, which is widely used in the field of digital art and conceptual design, and can also be used in the process of 3D texture mapping. This paper introduces the production process of 3D texture mapping using AI image technology, and discusses whether it can be used as a new way of 3D texture mapping to enrich the 3D texture mapping production process. Two AI deep learning models, Stable Diffusion and Midjourney, were combined to generate high-quality AI textures. Finally, the lmage to material function of substance 3D Sampler was used to convert the AI-generated textures into PBR 3D texture maps. And applied in 3D environment. This study shows that 3D texture maps generated by AI image generation technology can be used in 3D environment, which not only has short production time and high production efficiency, but also has rich changes in map styles, which can be quickly adjusted and modified according to the design scheme. However, some AI texture maps need to be manually modified before they can be used. With the continuous development of AI technology, there will be great potential for further development and innovation of AI-generated image technology in the 3D content production process in the future.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.