• Journal of the Korean Society of Tobacco Science
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• v.7 no.2
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• pp.129-139
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• 1985

cent was carried out to study on the effect of temperature and humidity to chemical tobacco leaves during the yellowing stage. The results were follows : In the condition of high humidity and low temperature, yellowing time was delayed ; leaf color appeared lack clearness. In the higher temperature and the lower humidity during the yellowing stage : total sugar, reducing sugar and malic acid content were increased. Decomposition of nitrogenous components elevated in $38^{\circ}C$, 85%RH. Changes of total nitrogen content correlated with total curing time. Adecrease of linolenic acid with a corresponding increase of chlorogenic acid proceeded in the condition of low temperature and high humidity. In a view of tobacco quality by chemical components, the low temperature and high humidity during the yellowing stage decreased quality of tobacco leaves. It is considered to control of the proper condition of temperature and humidity during the yellowing.

• Proceedings of the IEEK Conference
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• 2002.06d
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• pp.307-310
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• 2002

Color reproductions in most ink jet printer are quite different from that of standard CRT (cathode ray tube) monitor display because of the nonlinear characteristic in subtractive color reproduction. Gray scale CCT(correlated color temperature) reproductions in a typical printer are vary with the input RGB level. A simple method for making constant gray scale CCT and gamma value in photo paper is proposed in this paper. The compensation of the CCT with white point of the photo paper under the CIE standard illuminant D65 and color correction has been confirmed using the LUT(look-up table) to compensate the CCT and gamma curve characteristic.

• Science of Emotion and Sensibility
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• v.9 no.4
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• pp.353-366
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• 2006

The aim of this study is to characterize the optical properties of white light-emitting diodes lighting modules and then to evaluate the sensitivity of students and teachers in reacting to the optical properties of these modules. For the sake of this study, each of 5 lighting modules was introduced to the 5 test cabinets. The 5 test cabinets were evaluated and analyzed the student and teacher's sensitivity reaction. We have selected If questions on sensitivity of the lighting and evaluated these questions with semantic differential method. To verify the reliability and objectivity of the questions, the feasibility survey was carried out by a preliminary test. As a result of the test, the sensitivities on the test cabinets were classified the 4 factors, namely, activity as the first factor, stability as the second one , potency as the third one and sensitive image as the fourth one respectively. By the evaluation of student and teacher's sensitivity on the correlated color temperature, they preferred the cabinet with the higher color temperature in view of the activity and potency. And they preferred the cabinet with the lower color temperature in view of the stability factor. In the sensitive image, they preferred the 5800K, bluish white lighting regardless of the color temperature. By the evaluation on the color rendering index, they preferred the cabinet with the higher color rendering index in view of the activity, stability and sensitive image. In the potency factor, they preferred the white lighting with the middle color rendering index.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.5 no.2
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• pp.49-57
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• 1991

A simple system to measure the correlated color temperature ($T_c$) and color rendering index ($R_a$) oflight sources was developed. And the T, and R, of incandescent lamps (I/L) and various fluorescent lamps(F/L) were measured with varying source voltage and power frequency. As results, $T_c$ variations of I/L and F/L with varying source voltage were relatively large, but $R_a$, variations were small. And $T_c$, $R_a$, variations of F/L under 5OkHz of power frequency were small, but over 50kHz, it is supposed that $T_c$, and $R_a$, will vary significantly.

• Korean Journal of Optics and Photonics
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• v.25 no.2
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• pp.102-107
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• 2014

In this paper the spectra of correlated color temperature (CCT) tunable white light-emitting diode (LED) luminaires, consisting of commercial red, green, blue, and amber LED chips, were optimized to increase color rendering index (CRI), and a special CRI of R9 for deep red color was obtained. To improve the design's accuracy, measured LED spectra were used instead of mathematically modeled ones. Real CCT tunable LED luminaires with CRIs of 87-90 and R9s of 34-93 were fabricated and demonstrated at CCTs of 3000-6000 K.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.603-612
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• 2002

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• Journal of Environmental Health Sciences
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• v.12 no.1
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• pp.39-45
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• 1986

This study was designed to observe the effect of temperature cycling on the production of aflatoxin by Aspergillus parasiticus R-716 in rice, barley, peanut and soybean. In those media, temperature cycling resulted in more total aflatoxin production by the strain of R-716 than constant incubation at $28{\circ}$C and natural condition did. Especially, high level of total aflatoxin ($1826{\mu}g$/30g) in rice medium at temperature cycling was produced. The intensity of yellow color of chloroform extracts correlated with the concentration of aflatoxin, and the ratio of aflatoxin $B_1$ to aflatoxin $B_2, G_1, G_2$ is lower at temperature cycling condition than at $28{\circ}$C.

• Current Optics and Photonics
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• v.1 no.4
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• pp.389-395
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• 2017

This paper investigates a method to improve the lighting performance of white light-emitting diodes (WLEDs), which are packaged using two separate remote phosphor layers, a yellow-emitting YAG:Ce phosphor layer and a red-emitting ${\alpha}-SrO{\cdot}3B_2O_3:Sm^{2+}$ phosphor layer. The thicknesses of these two layers are $800{\mu}m$ and $200{\mu}m$, respectively. Both of them are examined in conditions where the average correlated color temperatures (CCT) are 7700 K and 8500 K. For this two-layer model, the concentration of red phosphor is varied from 2% to 30% in the upper layer, while in the lower layer the yellow phosphor concentration is kept at 15%. It was found interestingly that the lighting properties such as color rendering index (CRI) and luminous flux are enhanced significantly, while the color uniformity is maintained in a relatively close range to the one of one-layer configuration (measured at the same correlated color temperature). Besides, the transmitted and reflected light of each phosphor layer are revised by combining Kubelka-Munk and Mie-Lorenz theories. Through analysis, it is demonstrated that the packaging configuration of two-layer remote phosphor that employs red-emitting ${\alpha}-SrO{\cdot}3B_2O_3:Sm^{2+}$ phosphor particles provides a practical solution for general WLEDs lighting.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.42 no.5
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• pp.1038-1046
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• 2017

In this paper, we propose the design of LED Streetlight Platform with capabilities of weather monitoring and color temperature control. Several previous works are focused on the energy efficiency or data management of streetlight system, but no work has been done on the lighting performance, especially when natural phenomenon such as fog or haze appears on the street and obstructs the visibility of drivers and pedestrians. To solve such issue, we propose the use of two LED lamps with different correlated color temperature, which will be activated interchangeably according to the condition on the street. We also present the design of communication scheme between each devices in the system. Moreover, our experimental results show the LED Streetlight Platform can perform well and the data can be displayed properly at the website.