• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.839-845
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• 2018

As a solution to the rural shortage of labor, mechanization crop production is necessary, but in some cases, the mechanization can cause problems such as a decrease in products due to the expansion of the necessary moderate workspace. The purpose of this study was to compare the yields of pepper by the planting-density for the mechanization of pepper cultivation. Experiments were done with three planting-density levels of $900{\times}300mm^2$(A-T), $1200{\times}450mm^2$(B-T), and $1500{\times}600mm^2$(C-T). In the analysis of growth, the highest values in plant height and thickness and the number of branches were observed with the B-T. C-T showed the highest values in the number of green-pepper and red-pepper and weight of the green-pepper and red-pepper, followed by B-T and A-T. In the analysis of growth, it was concluded that the proportion of the pepper body to the total length increased as the planting-density decreased. C-T had the biggest maximum diameter of the body, followed by B-T and A-T. On the other hand, A-T had the biggest minimum diameter of the body, followed by B-T and C-T. It was judged that the larger the planting-density was, the shorter the length was and the thicker the form was. As a result of measuring the chromaticity, there was no significant statistical difference in quality. Based on the experiment results, the ranking in total yields was in the order of C-T, B-T, and A-T. The reduced planting-density seemed to increase the productivity, while the labor intensity and time were reduced due to the improvement of the working environment.

• Journal of Conservation Science
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• v.37 no.3
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• pp.302-311
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• 2021

This study uses traditional lacquer techniques to coat the metal surface and evaluates its physical properties to check the applicability of the lacquer coating. For this purpose, a total of six specimens were produced by setting the variation conditions for the number of times (1, 2, 3) and the heating temperature (120℃, 150℃) using SS275 metal(60*60 mm) and 'Wonju lacquer'. For analysis, chromaticity measurements, contact angle/surface energy measurements, Chemical Resistance, and cross-cut tests were used. The analysis showed that the corrosivity was improved and the adhesion of lacquer to the metal surface was excellent. There was no significant change in contact angle/surface energy. Also, there was no significant difference in color. Through this study, it was confirmed that lacquer on metal surfaces improves waterproofing and has a anticorrosion effect. We could also check the proper number of lacquer and heating temperature. Additional physical characteristics such as hardness and wear rate should be studied. It is also necessary to study how lacquer can be painted with a certain thickness.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.1
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• pp.223-232
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• 2014

The feasibility of a virtual colored overlay is based on constraints of computer and user preference and it is evaluated for people with Scotopic Sensitivity Syndrome. We draw ${\alpha}$ and chromaticities of virtual colored overlay which will be implemented on IT devices by measuring optical characteristics of 2 representative film overlays and simulating them. We analyzed the influence of two illuminating conditions on the virtual colored overlay. We find that it is possible to get the multiple combinations of alpha and source RGB values to match a chromaticity which is presented in CIE-Luv color space under ideal white condition of display, a user can select one among them with respect to clarity and comfort. Under 100 lx difference of illumination conditions, the changes of chromaticities are negligible, but luminances are increased $37.8cd/m^2$ average(std 2.006) at high illumination condition.

• Korean Journal of Digital Imaging in Medicine
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• v.9 no.1
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• pp.53-65
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• 2007

PACS has been run at the Kyung Hee University Medical Center(KHMC) since 2001, and the installation and operation of PACS have contributed to automation and quantification of KHMC's medical environment During these five years our greatest concern is how to make our own guiding principle of diagnostic monitor QA which is adapted to international standards. In accordance with the terms of 'KHMC QA Guideline', 'AAPM TG18', 'SMPTE RP133', 'DICOM Part14', 'DIN V 6868-57', 'JESRA X-0093', 'JIS Z4752-2-5' and 'KCARE', concern about quality assurance of medical images are on the increase. With the investigation of acceptance testing and quality control of international standards for medical display devices, and data collection and analysis for recommended guideline, it is reported that acceptance testing(quality control), including geometrical distortion, display reflection, luminance response, luminance uniformity, display resolution, display noise, veiling glare and color chromaticity being adequate and effective to domestic hospital environments for medical display devices and assessment methods according to each performance. Accordingly, KHMC classified the checkpoint items by period, at the time of monitor setting, monthly, quarterly, half-yearly and annually. Periodic classification of checkpoint items for monitor QA makes a good guideline for image QA/QC and useful guideline for persistent good quality of monitor.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.813-820
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• 2015

This study was performed to develop patties with quality characteristics using mealworm powder, followed by assessments of general compositions and the branched-chain amino acid (BCAA) levels of the patties. An analysis of the chromaticity of the patties shows that the lightness and yellowness were decreased, whereas the redness was increased, as the amount of mealworm powder was increased. According to the sensory evaluation, the mealworm patty that contain 20% of mealworm powder (M20) showed an overall high preference level. In terms of the mechanical properties, the hardness, gumminess, and chewiness were significantly increased, whereas the springiness and cohesivensee were decreased, as the amount of mealworm powder was increased. The general composition of the M20 consists of 41.84% (moisture), 8.78% (carbohydrates), 34.42% (crude protein), 13.15% (crude fats), and 1.81% (crude ash). The BCAA contents (leucine, isoleucine, and valine) significantly increased in correspondence with the increases of the as mealworm-powder amount regarding the M20, the BCAA composition consists of the following: leucine (2,906.25 mg/100 g), isoleucine (1,459.09 mg/100 g), and valine (1,813.18 mg/100g). The conclusion of this study suggests that mealworm is a potential food material that could possibly replace meat.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.269-281
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• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.91-97
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• 2020

The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• Journal of Korea Multimedia Society
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• v.13 no.4
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• pp.535-546
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• 2010

Digital images have undesired color casts due to various illumination conditions and intrinsic characteristics of cameras. Since the color casts in the images deteriorate performance of color representations, color correction is required for further analysis of images. In this paper, an algorithm for detection and removal of color casts is presented. The proposed algorithm consists of four steps: retrieving similar image using color by correlation, extraction of near neutral color regions, kernel density estimation, and removal of color casts. Ambiguities in near neutral color regions are excluded based on kernel density estimation by the color by correlation algorithm. The method determines whether there are color casts by chromaticity distributions in near neutral color regions, and removes color casts for color constancy. Experimental results suggest that the proposed method outperforms the gray world algorithm and the color by correlation algorithm.

• International Journal of Highway Engineering
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• v.18 no.4
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• pp.69-75
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• 2016

PURPOSES : In this study, we evaluated changes in the retroreflectivity and luminance of phosphorescent road line markings with changes in glass beads and line marking thickness. METHODS : The color of line markings affects their retroreflectivity. Using a chromaticity test, we conducted the analysis of whether phosphorescent road line markings adhered to the "KS M 6080" standard. Then, we measured the dry retroreflectivity and wet retroreflectivity for various glass bead refractive indices. We conducted wet retroreflectivity test using the EN 1436 standard as the basis. We also conducted luminance tests for different glass bead refractive indices and line marking thicknesses. RESULTS : 1. Phosphorescent road line markings specimens satisfied the "KS M 6080" standard. 2. In dry retroreflectivity test, phosphorescent road line markings sprayed with glass beads satisfied the national police agency standard ($240mcd/(m^2{\cdot}Lux)$). Wet retroreflectivity test results showed that except for one type of No.1 glass beads, phosphorescent road line markings specimens sprayed with glass beads of one type of No.3 and two types of No.1 satisfied the national police agency standard ($100mcd/(m^2{\cdot}Lux)$). 3. Phosphorescent road line markings had higher retroreflectivity than non-phosphorescent road line markings in the dry condition. 4. Phosphorescent road line markings sprayed with glass beads demonstrated improved luminance. Luminance increased with higher glass bead refractive index and with increased line marking thickness. However, when the thickness crossed a certain threshold, phosphorescence ceased to increase; this is a characteristic of the phosphorescence phenomenon. CONCLUSIONS : Visibility across short distances can be ensured when phosphorescent road line markings are sprayed with glass beads, because of the retroreflection phenomenon. It is also possible to ensure far visibility using phosphorescent road line markings.