• Journal of the Korean Institute of Telematics and Electronics T
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• v.35T no.3
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• pp.120-127
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• 1998

In this paper, ultrasonic images of 25MHz bandwidth were acquired by applying peak value variation, time average and depth profile algorithm to acoustic microscopy and its performance was compared and analysed with each other. In the time average algorithm, total reflecting pulse wave from a spot on the coin was converted to digital data in time domain and average value of the converted 512 data was calculated in computer. Time average image was displayed by gray levels colour of acquired N x N matrix average data in the scanning area on the sample. This technique having smoothing effects in time domain make developed an ultrasonic image on a highly scattering area. In depth profile technique, time difference between the reference and the reflected signal was detected with minimum resolution performance of 2ns, thus we can acquired real 3 dimensional shape of the scanning area in accordance with relative magnitude. Through these experiments, peak value, time average and depth profile images were analysed and advantages of each algorithm were proposed.

• Journal of Korean Biological Nursing Science
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• v.18 no.3
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• pp.169-175
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• 2016

Purpose: The aim of this study was to examine the effects of hand massage with nail art on depression, self-esteem and vital signs of elderly women. Methods: The research design was one group pre and post test experimental design. Data were collected from December 7 to December 14, 2015. All participants had hand massage with nail art for 10 minutes. Depression, self-esteem and vital signs were measured before, immediately after the hand massage with nail art and one week later. Data were analyzed using descriptive statistics and repeated measures ANOVA with SPSS/Win 12.0 Program. Results: Depression (F=30.80, p<.001), self-esteem (F=60.02, p<.000), diastolic pressure (F=29.56, p<.001) and body temperature (F=13.87, p<.001) were significantly different compared to pre-study values. Systolic pressure (F=3.85, p=.059) and pulse rate (F=0.32, p=.576) had no significant difference compared to pre-study values. Conclusion: The findings of this research show that hand massage with nail art has positive effects on decreasing depression and improving self-esteem for senior women who chose nail polish colour by themselves.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.171-183
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• 2011

This research is to figure out the manufacture proper1ies and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn't show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1635-1641
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• 2009

In this study, we have prepared plastic lenses with both photochromic and hard properties by hard coating, and evaluated their optical properties and surface characteristics. Photochromic effects could be observed on the UV spectra of the closed forms and the visible spectra of the open forms. Visible light transmittance of photochromic lenses was from 83.44% for graphite(GP) to 85.15% for blue(BL) in colourless state and from 71.10% for red(RE) to 79.98% for yellow(YE) in colour state. Red photochromic lens was higher in optical density(${\Delta}$OD) and color difference(${\Delta}$$E^{\ast}_\;{ab}$) than the others. Photochromic lenses applied by hard coating showed good adhesion, hot water resistance, chemical resistance and surface appearance. Also, compared to the uncoated lens, hardness and abrasion resistance were increased. Consequently, this coating system could impart functional properties such as photochromic and hard coating property onto ophthalmic lenses.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.

• Journal of Conservation Science
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• v.37 no.5
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• pp.426-439
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• 2021

In this study, we compare the properties and estimate the durability of five oil colors that are the most popularly used colors in the conservation of oil paintings. A set of these colors was obtained form four manufacturers each, and their properties were analyzed by conducting deterioration experiments. Subsequently, we observed the colors and performed X-ray fluorescence analysis. As a result of colour observation and XRF analysis, it was confirmed that there are the differences according to the pigment types, mixing rations and the manufacturers even for colors having the same product name. The deterioration test indicated differences in the appearance of the colors ; for instance, the color difference was above 12.0 in most of the samples, including restoration color and acrylic gouache. In the case of Lemon Yellow a lot of discoloration and cracking occurred, and difference in gloss was ob served in Viridian of manufacturer C. Most cracks were ob served in the restoration color obtained from manufacturer B and were assumed to be because of the resin used by the manufacturer. Nevertheless, additional research will have to be conducted by controlling variables in order to find out the cause. Through this study, we demonstrated that retouching materials for conservation of oil painting differed in their physical properties according to the color and manufacturer. Therefore a conservator should be mindful during the selection and use of materials for retouching oil paintings.

• The Journal of Advanced Prosthodontics
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• v.13 no.3
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• pp.160-171
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• 2021

Purpose. This in-vitro study evaluated and compared the color stability of 3D-printed and conventional heat-polymerized acrylic resins following aging, mechanical brushing, and immersion in staining medium. Materials and methods. Forty disc-shaped specimens (10 mm in diameter and 3 mm thick) were prepared from two 3D-printed [DentaBASE (DB) and Denture 3D+ (D3D)] and one conventional polymethylmethacrylate (PMMA) denture materials. The specimens were thermo-cycled, subjected to mechanical brushing, and were immersed in either coffee, lemon juice, coke, or artificial saliva (AS) to simulate one and two years of oral use. Color measurements of the specimens were recorded by a spectrophotometer at baseline (T0), and after one (T1) and two years (T2) of simulation. The color changes (ΔE) were determined and also quantified according to the National Bureau of Standards (NBS) units. Descriptive statistics, followed by factorial ANOVA and Bonferroni post-hoc test (α=.05), were applied for data analysis. Results. The independent factors, namely material, staining medium, and immersion time, and interaction among these factors significantly influenced ΔE (P<.009). Irrespective of the materials, treatments, and time, the highest and the lowest mean ΔEs were observed for PMMA in lemon juice (4.58 ± 1.30) and DB in AS (0.41 ± 0.18), respectively. Regarding the material type, PMMA demonstrated the highest mean ΔE (2.31 ± 1.37), followed by D3D (1.67 ± 0.66), and DB (0.85 ± 0.52), and the difference in ΔE between the materials were statistically significant (P<.001). All the specimens demonstrated a decreased color changes at T2 compared to T1, and this difference in mean ΔE was statistically significant (P<.001). Conclusion. The color changes of 3D-printed denture resins were low compared to conventional heat polymerized PMMA. All the tested materials, irrespective of the staining medium used, demonstrated a significant decrease in ΔE values over time.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.156-160
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• 2011

A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1140-1150
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• 2009

Forage diets provide good quality carcasses in sheep but very little is known in tropical goats. An experiment was designed with Creole male goats using grass-based systems to assess carcass yield, scores, cuts and composition. After weaning (84 d, 9.2 kg LW) two modes of forage feeding were compared with two replicates of each. Feeding groups were: PF for animals reared at pasture (n = 62) and IF when reared indoors (n = 60). Given that forage finishing will result in low ADG it appeared necessary to study different fattening lengths. The kids were equally divided into 4 groups: group A (n = 32), 4mo after weaning; group B (n = 32), 4mo after A; group C (n = 30), 3mo after B and group D (n = 28), 2mo after C. The animals grazed (in two sub-flocks) on irrigated tropical pastures managed in a rotational system (28 d of re-growth) at a mean stocking rate of 1,200 kg/ha/yr LW. The IF groups were reared in collective pens on a slatted floor (2 replicates of 7 or 8 kids each). They were fed the same stand of tropical grass (25% DM, 12% CP) as that of pasture that was cut daily and provided ad libitum. The ADG (-10%), the weights of omental fat (-60%) and fat in shoulder (-18%), the ultimate pH of carcass (-12%), the meat colour score (-24%), the ""parameter accounting for redness (12%) and the DM and lipid contents (-4%) were significantly lower (p<0.05) in PF than in IF, while the liver was heavier (+23%, p<0.05). Feeding conditions seemed to be similar, thus, differences could be related to gastrointestinal parasitism in the PF system and hypotheses are discussed. Increasing the fattening duration, resulted in significant difference (p<0.01) in many traits: the weights at slaughter and of carcass increased by 40% and 60% from groups A to D and consequently the weights of body compartments and carcass cuts (1.5 to 2.0 fold more). When the results were presented as percentage of empty body weight and carcass weight, these preliminary results (carcass weight 9kg and yield 53%, muscle proportion 70%) and qualitative parameters (low fat score 2/5, fat proportion 5%), seem to be a good incentive for the sector to develop a niche market to meet consumer lean meat expectations. The indoors system could be implemented where there was low availability of grazing areas or problems of dog attacks.