• 동아시아식생활학회지
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• 제20권4호
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• 한국식생활문화학회지
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• 제31권3호
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• 한국산업정보학회:학술대회논문집
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• 한국산업정보학회 1997년도 추계학술대회 발표논문집:21세기를 향한 정보통신 기술의 전망
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• pp.91-101
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• 1997

The demand for handling images in digital form has increased dramatically in recent years. Digital image compression is required to store and transmit mass information in different from general information. JPEG(Joint Photographic Experts Group) committee founded by CCITT and ISO is define the still-image standard compression/restoration algorithm. JPEG is proposed the standard of grayscale and color still-image compression/restoration. In the image quality, JPEG is applicable to the various applications in which compression is able to from 1/10 to 1/50 without the visible obstacle. In this paper, we proposed that the proposed method enhance the compression ratio which is reducing the higher frequency in order to increasing the spatial redundancy in the image. The proposed method is using the low pass filter in order to reducing the higher frequency. The low-pass filters are using the median filter and convolution filter in the spatial domain, FFT filter in the frequency domain. We acquired the additive compression ratio reducing the higher frequency using the low-pass filter.

• Bulletin of the Korean Chemical Society
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• 제30권12호
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• pp.3057-3060
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• 2009

Ionic palladium(II) complex, [($Me_4en)Pd(L)]_2(ClO_4)_4\;(Me_4$en = N,N,N',N'-tetramethylethylenediamine; L = bis-(4-(4-pyridylcarboxyl)phenyl)methane), allows to form a monodisperse submicrosphere without any template or additive. Surface-perchlorates on the submicrosphere have been exchanged by anionic pH indicators such as thymol blue, bromothymol blue, and bromocresol green. The ionic and amphiphilic properties of the palladium(II) complex appear to be primarily associated with the formation and easy surface-anion exchange of submicrosphere. The surface-anion exchange through the electrostatic interaction is a very good tool for the surface-modification. The color of the pH indicator-exchanged submicrospheres is very sensitive to pH and Hg$^{2+}$ cation, and thus they are promising to submicrospherical indicators.

• 구강회복응용과학지
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• 제23권2호
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• pp.157-170
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• 2007

Purpose: This investigation was designed to determine the translucency and color stability of various core ceramics for all-ceramic restoration using the CIE $L^*a^*b^*$ system. Material and Methods: IPS e.max Press ceramic(Ivoclar-Vivadent, Liechtenstein), $LAVA^{TM}$ All Ceramic(3M-Espe, Germany), Cercon Smart Ceramic(Dentsply, Germany), and Z-match Ceramic(DentAim, Korea) were used for this study. For the specimens of zirconia oxide ceramics, the as-sintered cylindrical blanks($11.0{\times}25.0mm$) were machined into the shape of a disk(0.4, 0.8, 1.5 mm in thickness, 10 mm in diameters) with a diamond grind machine. The IPS e.max Press specimens ($0.8{\times}10mm$) were fabricated using the "lost wax" technique. CIE $L^*a^*b^*$ coordinates and light transmission were recorded for each specimen with a spectrophotometer(CM-2600d, Minolta, Japan). Color differences were calculated using the equation, ${\Delta}E^*ab=[({\Delta}L^*)2+({\Delta}a^*)2+({\Delta}b^*)2]1/2$. Results: The results were obtained as follows: 1. The most translucent group was IPS e.max Press ceramic that is a glass-ceramic, and $Lava^{TM}$ and Z-match ceramic were more translucent than Cercon Smart ceramic in zirconia ceramic group. 2. In the all groups, there was no significant translucent change after 6 times heat-treatments required to make a final restoration. 3. Colored zirconia was showed more yellowish and dark than uncolored zirconia. 4. After heat-pressing, IPS e.max Press ceramic was showed high ${\Delta}E^*ab$ value(4.1 of eM1, 6.8 of eM2) that means to be more whiter than before heat-pressing. However, there was no color change after additive heat treatments for final restoration. 5. In the colored zirconia groups, there was no significant color change after some heat-treatments required to make a final restoration.

• 한국잠사곤충학회지
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• 제41권1호
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• pp.20-28
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• 1999

각종 고치색을 검정하여 Pink계, Orange Yellow계, Yellow계, Yellow Green계, White계 등 5계통으로 정리하고, Munsell 부호와 한국표준색표 일련번호를 명시하는 동시에 영어 및 한국어 색이름을 규정하였다. 色 이론을 도입한 표색계에서는 공시한 21종의 유색견 고치색은 Pink계 1종, Orange Yellow~Yellow계 12종, Yellow Green계 3종으로서 16종이 확인되었다. Pink계는 노랑띤 분홍색; Orange Yellow계는 등황색, 금잔화색, 치자색, 계란색; Yellow 系는 해바라기색, 노른자색, 노랑, 벼색, 네이플즈 엘로, 황수선화색, 땅콩색, 크림색; Yellow Green계는 청포도색, 백연두색, 백합꽃색이 확인되었다. 관용 색이름인 肉色繭은 F 유전자가 지배하는 치자색 및 살색으로 세분되며, 藁色繭은 C$^{st}$는 벼색, 땅콩색 등을 포함하는 부류로 간주할 수 있었다. 고치색 유전자와 관련된 색파장 범위는 Pk가 593 nm, F는 580~593 nm, Grc 및 Ga Gb Gc 계열은 567~570 nm였으며, Y 유전자는 가장 폭넓은 575~593 nm의 색파장에 관여하였다. 가시광선 스팩트럼 593~567 nm 범위에 7종의 파장을 기본으로 18종 이상의 고치색이 성립되며, 특히 575~584 nm 영역은 유색견 21계통 중 78% 가 포함되어, 580 nm를 중심으로 色彩識別역이 예민한 색파장 영역에서 최소폭의 변화로 다양한 고치색 발현이 가능한 것으로 밝혀졌다. 중부견사선 외층세리신이 정상인 멧누에와 집누에 교잡종($+^Y+^C/Y^AYmc$)은 고유의 멧누에고(5Y9/4) 외에 황수선화색(5Y8.5/8)이 분리되었다. YC 발현에서 Y와 동일한 연관군 및 좌위(2~25.6)인 Y$^A,\;Y^D$ 등은 누에계통별 특이 인자가 관여한 결과로 추정되며, 이와같이 C$^1,\;C^{st}$도 C와 동등한 유전자일 가능성이 제기되었다. 녹색견은 Grc와 관계되는 2종의 청포도색, 독립유전 녹색견 Gc와 유사한 백연두색, Ga 또는 Gb와의 관련성이 추정되는 백합꽃색이 확인되었다. Pink계${\times}$Yellow계 고치색은 가법혼색의 경향을 보이고 , Yellow계의 "매우 진한 노랑" 고치 간의 교잡에서는 해바라기색이 우위로 발현되었다. 그러나, 일반적으로 유색견 원종 간의 F1 고치색은 감법혼색의 결과와 유사하며, 교잡종 고치색은 양친의 평균과 비교하여 색파장은 단파장 쪽으로 이동하고 명도와 채도가 저하되는 경향을 나타내었다.

• 한국생활과학회지
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• 제23권3호
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 한국조리학회지
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• 제23권2호
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• pp.181-188
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• 2017

아로니아는 항산화 성분을 풍부하게 함유하고 있는 슈퍼베리로서 그 영양학적 가치로 인해 많은 관심과 연구가 이루어지고 있다. 본 연구에서는 스펠트 밀가루에 아로니아를 첨가하여 나타나는 가공적성을 pH와 발효팽창율을 중심으로 측정하였으며, 일반인을 대상으로 아로니아 첨가에 따른 기호도를 조사하였다. 산도측정 결과, 아로니아 첨가량이 증가함에 따라 pH 값이 낮아지는 경향이 나타났다. 발효팽창률에 있어서 아로니아를 첨가한 반죽의 부피는 아로니아를 첨가하지 않은 경우보다 약간 작은 것으로 측정되었다. 아로니아를 첨가한 빵의 기호도 조사 결과, 아로니아가 3% 첨가되었을 때는 맛에서 가장 많은 기호도가 나타났다. 색깔과 향기 그리고 전반적 호감도에서는 아로니아가 6% 첨가되었을 때 가장 많은 기호도가 나타났다. 이러한 결과를 토대로 스펠트 밀가루 식빵에 대한 아로니아 성분의 적정 배합비율은 6%로 선정되었다.

• 한국조리학회지
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• 제22권8호
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• pp.89-98
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• 2016

사과가공 공정 중 많은 양의 사과박이 발생하며, 일부는 사료로 사용되나 대부분 버려지고 있다. 따라서 본 연구에서는 영양학적 가치가 높은 부산물을 10~30% 수준에서 밀가루를 대체하여 쿠키제조에 활용하고자 하였다. 반죽의 비중과 pH는 사과박의 첨가량이 증가함에 따라 다소 감소하는 경향을 보였다. 그러나 비중은 사과박을 첨가한 그룹 간에 유의적인 차이가 있지는 않았다. 당도는 30% 첨가 시 $2.07^{\circ}Brix$로 증가하였다. 쿠키의 수분함량, 퍼짐성, 손실률 및 팽창률은 사과박 첨가량이 증가함에 따라 증가하였다. 쿠키색의 밝기, 적색도 및 황색도는 사과박의 첨가량이 증가함에 따라 각각 70.46, 5.60, 37.52에서 56.25, 3.01, 27.92까지 감소하였다. 관능평가 결과, 사과박을 10%, 20% 첨가한 쿠키의 색, 향, 조직감, 외형, 전체적 기호도의 점수가 높았다. 따라서 쿠키제조 시 사과박의 첨가량은 20% 이내에서 사용하는 것이 좋을 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제60권5호
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• pp.8.1-8.9
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• 2018

Background: Indiscriminate use of antibiotics in livestock and poultry farming has caused emergence of new pathogenic strains. The situation has warrented the development of safe and alternative growth promoters and immunity enhancers in livestock. Herbal additives in animal and bird feed is a centuries-old practice. Thus, the present study investigated the efficacy of a standardized formulation of lipophilic turmeric extract containing curcumin and turmerones, (TF-36), as a natural growth promoter poultry feed additive. Methods: The study was designed on 180 one-day old chicks, assigned into three groups. Control group ($T_0$) kept on basal diet and supplemented groups $T_{0.5}$ and $T_1$ fed with 0.5% and 1% TF-36 fortified basal diet for 42 days. Each dietary group consisted of six replicates of ten birds. Body weight, food intake, food conversion ratio, skin colour, blood biochemical analysis and antioxidant status of serum were investigated. Results: Body weight improved significantly in $T_1$ with a 10% decrease in FCR as compared to the control. TF-36 supplementation in $T_1$ enhanced the antioxidant enzyme activity significantly (p < 0.05) with a decrease (p < 0.05) in lipid peroxidation. It also caused a slight yellow skin pigmentation without any change in meat color, indicating the bioavailability of curcumin from TF-36. However, no significant change in the concentration of serum creatinine, total protein and liver enzyme activities were observed, indicating the safety. Conclusion: In summary, we concluded that TF-36 can be a natural feed additive to improve growth performance in poultry, probably due to the better antioxidant activity and antimicrobial effects contributed by the better bioavailability of curcuminoids and turmerones. Besides, curcuminoids and turmerones were also known to be gastroprotective and anti-inflammatory agents.