• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.28 no.2
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• pp.471-489
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• 1998

For the successful endodontic treatment, root canal should be cleaned thoroughly by accurate mechanical and chemical canal preparation and sealed completely with canal filling material without damaging the periapical tissues. The accuracy of the root canal length measurement is a prerequisite for the success of the endodontic treatment, and the root canal length is often determined by the standard periapical radiographs and digital tactile sense. In this study, the accuracy and the clinical usefulness of Digora/sup (R)/, an intraoral digital imaging processor and the conventional standard radiographs were compared by measuring the length from the top of the file to the root apex. 30 single rooted premolars were invested in a uniformly sized blocks and No.25 K-file was inserted into and fixed in each canal. Each block was placed in equal distance and position to satisfy the principle of the bisecting angle and paralleling techniques and Digora/sup (R)/ system's image and standard periapical radiographs were taken. Each radiograph was examined by 3 different observers by measuring the length from top of the file to the root apex and each data was compared and analyzed. The results were as follows; 1. In the bisecting angle technique, the average difference between the Digora/sup (R)/ system and standard periapical radiograph was 0.002 mm and the standard deviation was 0.341 mm which showed no statistically significant difference between the two systems(p>0.05). Also, in the paralleling technique, the average difference between these two system was 0.007 mm and the standard deviation was 0.323 mm which showed no statistically significant difference between the two systems(p>0.05). 2. In Digora/sup (R)/ system, the average difference between the bisecting angle and paralleling technique was -0.336 mm and the standard deviation was 0.472 mm which showed a statistically significant difference between the two techniques(p<0.05). Also, in the standard periapical radiographs, the average difference between the bisecting angle and paralleling technique was 0.328 mm and the standard deviation was 0.517 mm which showed a statistically significant difference between these two techniques(p<0.05). 3. In Digora/sup (R)/ system and the standard periapical radiographs. there was a statistically significant difference between the measurement using the bisecting angle technique and the actual length(p<0.05), But there was no statistically significant difference between the measurement using the paralleling technique and the actuallength(p>0.05). In conclusion. the determination of the root canal length by using the Digora/sup (R)/ system can give us as good an image as the standard periapical radiograph and using the paralleling technique instead of the bisecting angle technique can give a measurement closer to the actual canal length. thereby contributing to a successful result. Also. considering the advantages of the digital imaging processor such as decreasing the amount of exposure to the patient. immediate use of the image. magnification of image size. control of the contrast and brightness and the ability of storing the image can give us good reason to replace the standard periapical radiographs.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.1
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• pp.42-42
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• 2012

The First stars (Pop.III stars) in the universe are expected to be formed between the recombination era at z - 1100 and the most distant quasar (z - 8). They have never been directly detected due to its faintness so far, but can be observed as a background radiation at around 1${\mu}m$ which is called the Cosmic Near-Infrared Background (CNB). Main part of the CNB is thought to be redshifted Lyman-alpha from gas clouds surrounding the Pop.III stars. Until now, the COBE (COsmic Background Explorer) and the IRTS (Infrared Telescope in Space) observed excess emission over the background due to galaxies. To confirm the COBE and the IRTS results and pursue more observational evidences, we carried out the sounding rocket experiment named the Cosmic Infrared Background ExpeRiment (CIBER). The CIBER is successfully launched on July 10, 2010 at White Sands Missile Range, New Mexico, USA. It consists of three kinds of instruments. We report the results obtained by LRS (Low Resolution Spectrometer) which is developed to fill the uncovered spectrum around 1${\mu}m$. LRS is a refractive telescope of 5.5 cm aperture with spectral resolution of 20 - 30 and wavelength coverage of 0.7 to 2.0${\mu}m$. After subtracting foreground components (zodiacal light, integrated star light and diffuse galactic light) from the sky brightness of observed five fields, there remained significant residual emission (even for the lower limit case) consistent with the IRTS and the COBE results. In addition, there exists a clear gap at 0.7 - 0.8${\mu}m$ in the CNB spectrum over the background due to galaxies according to recent results (Matsuoka et al. 2011; Mattila et al. 2011). The origin of the excess emission could be ascribed to the Pop.III stars with its active era of z = 7 - 10.

• The Journal of the Korea Contents Association
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• v.12 no.5
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• pp.52-61
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• 2012

Text visualization is one of sectors in data visualization. This study is on methods to visually represent text's contents, structure, and form aspects based on various analytic techniques about wide range of text data. In this study -as a text visualization study-, 1) a method to find out the characteristics of a book's genre using words in the text of the book was looked into, 2) elements of visualization of a book's genre based on verification through an experiment were drew, and 3) the ways to intuitionally and efficiently visualize this were explained. According to visualization suggested by this study, first, actual genre of a book can be understood based on words used in the book. Second, with which genre is closed to the book can be found out with one glance through images of visualization. Moreover, the characteristics of complicated genres included in a book can be understood. Furthermore, the level of closeness (similarity) of a genre -which is found to be a representative genre using the number of dots, curvature of a curve, and brightness in the image- can be assumed. Finally, the outcome of this study can be used for a variety of fields including book customizing service such as a book recommendation system that provides images of personal preference books or genres through application of books favored by individual customers.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.3
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• pp.293-300
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• 2015

Purpose: To evaluate blue light hazards of LED lightings in an optical store with blue light radiance used as the quantitative indicators of photobiological hazard. Methods: The spectral radiance of each LED lightings was measured, and blue-light radiance and the corresponding maximum exposure time were calculated. Then each LED lighting was classified according to the risk group from IEC 62471 standard. Results: The yellow LED lightings used in showcases and white LED lightings used on ceilings and logo were classified into risk group RG0. But the white LED lightings used on showcases were classified into risk group RG1. The blue light radiances of white LED lightings used in showcases are dozens of times larger than that of fluorescent lamp. Conclusions: Using the value of the blue light radiance could quantitatively express the blue light hazard to various lightings. It was confirmed that white LED lightings for the showcases had high blue light hazards because of their high luminance and color temperature. Therefore, when replacing lightings in optical shop it is necessary to select the appropriate brightness and color temperature for eye health in the long term.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.432-437
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• 2017

Yellow sticky traps have been commonly used for monitoring tobacco whitefly populations in open-fields, as well as in greenhouses. However, the attractiveness depends on various factors such as the reflected intensity (brightness) and hues of yellow color (wavelength) of the trap surface, which is often influenced by environmental conditions and may sometimes affect tobacco whitefly capture. Therefore, the use of light-emitting traps can be a significant complementary tool to strengthen the attractiveness and selectivity of these traps. This research was carried out in tomato greenhouses to evaluate the light-emitting trap as potential attractants for Bemisia tabaci adults. The results showed that B. tabaci adults on average preferred (p>0.05) traps in yellow lights (590 nm) ($168{\pm}7.6adults/trap$) compared to traps in white lights ($106{\pm}4.6adults/trap$) and traps without lights ($60{\pm}4.8adults/trap$). The yellow light trap(590 nm) showed the most attractive to B. tabaci adults, followed by a little lower attraction to the white light trap(450-625 nm), whereas the control (no light trap) was little attractive to B. tabaci adults. These results suggested that yellow and white light traps could have a promising use in greenhouses for the identification, monitoring, and pest control tools of tobacco whiteflies.

• Journal of Life Science
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• v.30 no.10
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• pp.860-866
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• 2020

This study examined the characteristics of eggs obtained from layer chickens reared with feed that included Tenebrio molitor larvae, which were in turn bred using feed that included dried food waste powder. The eggs showed a tendency to be slightly thinner in the treated groups, but the Haugh unit indicating freshness was higher in the treated groups than the control group, and the 5% larval-treated group showed the highest value. The color of the yolk tended toward higher redness, lower brightness, and lower yellowness in the 5%-treated group, which also showed similar crude fat and protein values to the control group; the 10%- and 15% larval-treated groups had lower crude fat and protein values, although the carbohydrate content was higher. Structural amino acids in the treated groups showed a higher ratio of non-essential amino acids to essential amino acids than the control. The polyphenol content, which is an index of antioxidants, was highest in the 5%-treated group, and it is thought that this may affect the storage and antioxidant properties of the eggs. Thus, when employed with a feed source to maintain high protein and high fat, T. molitor larvae may cause critical changes in the nutrient content of eggs and improve their freshness.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.345-350
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• 2017

The sintered density of uranium oxide pellets for pressurized water reactors is generally analyzed with pellet's samples completed with the sintering process. In this paper, the sintered density was analyzed by the newly developed method measuring the chromatography of ammonium diuranate, a precursor of uranium oxide, by a spectrophotometer (CM-5, Konica Minolta) before completing the sintering process. As a result of the sintered density analysis based on the brightness, color coordinate values (L, a, b) obtained from five ammonium diuranate samples by a spectrophotometer and the trend line of sintered density analyzed by a previous method, the sintered density with respect to the L value was observed with 0.9967 of the decision factor $R^2$. In case of a value, $R^2$ value was 0.9534 indicating lower reliability than that of the L value. However, b value with $R^2$ value of 0.4349 showed a very low correlation.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.766-773
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• 2018

The purpose of this study is to make rice pie, a bakery item, to enhance use of rice flour and analyze quality characteristics of rice pie by adding roasted peanut flour and peanut sprout flour. Water content of rice pie adding roasted peanut flour or peanut sprout flour is lower than that of wheat pie. The pH of rice pie is lower than that of wheat pie, and pH becomes higher when roasted peanut flour or peanut sprout flour is added. Density of dough is lower in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals higher density. Loss rate is higher in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals lower loss rate. When roasted peanut flour or peanut sprout flour is added to rice pie, its brightness (L) and yellowness (b) decrease, while redness (a) increases. Hardness is higher in pie made of rice powder than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, hardness becomes lower. Regarding composition of fatty acids in rice pie, saturated fatty acids observed are myristic acids, palmitic acids, and stearic acids. Monounsaturated fatty acids found are mainly oleic acids. Polyunsaturated fatty acids detected are linoleic acids, and are found more in pie made of rice powder, than in wheat pie.