• 한국산림과학회지
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• 제102권3호
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• pp.338-344
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• 2013

이 연구는 산양삼의 상품 속성에 대하여 소비자들이 얼마만큼의 가치를 부여하고자 하는지를 파악하고 그것에 대한 경제적 가치를 평가하고 한다. 이를 위해 선택실험기법을 이용하였으며, 선택실험기법에 사용된 속성은 재배연령, 식재방법, 산양삼의 몸통 크기, 산양삼의 수염뿌리 길이, 색채 등과 같이 외관 특징에 기초하였다. 분석을 위해 모집단은 서울을 포함한 수도권에 거주하는 일반시민을 대상으로 하였으며, 조사방법은 설문면접조사로 총 173부의 설문지를 획득하였다. 분석결과, 모형은 안정적인 범위에 속하였으며, 응답자는 직파삼에 대하여 가장 높은 가 치를 부여한 반면 몸통크기에 대해서는 상대적으로 그 가치가 낮은 것으로 나타났다.

• KIEAE Journal
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• 제14권6호
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• pp.59-64
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• 2014

The purpose of this study was suggested to establish of student housing by using shipping container. The research method are a study of shipping container and characteristics of student housing by using shipping container, compared typically student housing with student housing by using shipping container. Also there are planning though a case study of various planes and survey based on the student housing city in Amsterdam, Netherland, is called Keetwonen. It is a planning for housing unit to actual build at the part of land to devise master plan The 40FT(High Cube) Shipping Container housing unit are double occupancy room with toilet and balcony. The common areas are the kitchen, laundry facilities, conference room and lounge are available on the first floor with a lightweight steel frame construction method applied for obtain substantive utilization of the space. Considering into the type and scale of site shall be planning in the form of side corridor and central corridor, which is preferable to separate the interior space into two areas by a central corridor to secure personal privacy. Also, planning such as a separate exterior panel, color and landscape design to improve the external image of the container and block the solar radiation heat influx with a pitched roof. Allow 24 college students shall live at the site of Seongnae-dong, Gangdong-gu in Seoul, Korea (site area $330.9m^2$), including common facilities and a lounge with a building that has three stories above ground were established to build plans to target the actual land.

• 방송공학회논문지
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• 제20권6호
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• pp.938-949
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• 2015

본 논문에서는 외부압력에 의한 외형 손상이나 빛의 방향에 따른 색상 대비변화 등에 견고한 영상기반 속도 제한 표지판 인식 시스템 설계를 제안한다. 속도 제한 표지판 인식을 위해서 최근 패턴 인식 분야에서 뛰어한 성능을 보여주고 있는　CNN (Convolutional neural network)을 사용한다. 하지만 기존의 CNN은 특징 추출을 위해 다수의 은닉층이 사용되고 추출된 결과에 대해 MLP(Multi-layer perceptron) 등과의 완전 연결(fully-connected) 방식을 사용함으로 학습과 테스트 시간이 많이 걸리는 단점이 있다. 본 논문에서는 이러한 단점을 줄이기 위해 2계층의 CNN을 구성하고 패턴 분류를 위해 랜덤 포레스트(Random forest)를 결합하여 완전 연결이 아닌 랜덤 연결 방식을 적용하였다. GTSRB(German Traffic Sign Recognition Benchmark)데이터의 교통안전표지판 중에서 8개 속도 제한 표지판 데이터를 사용하여 제안하는 방식이 SVM (Support Vector Machine)이나 MLP 분류기를 적용할 때 보다 성능이 우수함을 입증하였다.

• 한국식품조리과학회지
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• 제29권3호
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 한국식품영양과학회지
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• 제30권2호
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• pp.261-265
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• 2001

꿀의 25%, 50%를 이소말토올리고당(IMO)으로 대체한 약과를 제조하여 IMO가 약과에 질에 미치는 영향을 검토하였다. 꿀만을 사용한 대조군 약과(Y-0), 꿀의 25%를 IMO로 대체한 약과(Y-1), 꿀의 50%를 IMO로 대체한 약과(Y-2)를 제조하여 세 종류의 약과를 시료로 사용하였다. IMO를 사용한 약과는 Y-0에 비해 환원당 함량은 감소하였고, 지방함량은 증가하였다. 약과 표면의 색은 L, a, b값이 모두 약과간에 유의적 차이를 보였다(p<0.05). IMO를 사용한 약과는 대조군 약과에 비해 명도는 높아졌고 적색도와 황색도는 낮아졌다. 약과의 관능적 특성을 검토한 결과 IMO를 사용한 약과는 Y-0에 비해 색이 엷으며 균열이 많고, 잘 부서지며 견고성이 낮다고 평가되었다(p<0.05). 기호도는 꿀의 25%를 IMO로 대체한 약과인 Y-1이 가장 높게 평가되었으며, 견고성 및 냄새와 정의 상관관계(p<0.05)를 느끼한 맛과는 부의 상관관계(p<0.05)를 나타내었다. 텍스쳐 특성을 검토한 결과, IMO를 사용한 약과는 꿀만을 사용한 약과에 비해 견고성, 응집성, 검성이 낮아졌다(p<0.05).

• Agricultural and Biosystems Engineering
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• 제1권2호
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• pp.95-99
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• 2000

Nondestructive methods such as ultrasonic and magnetic resonance imaging systems have many advantages but still much expensive. And they do not give exact color information and may miss some details. If it is allowed to destruct some biological objects to get interior and exterior informations, constructing 3D image form a series of slices sectional images gives more useful information with relatively low cost. In this paper, a PC based automatic 3D model generator was developed. The system was composed of three modules. The first module was the object handling and image acquisition module, which fed and sliced the object sequentially and maintains the paraffine cool to be in solid state and captures the sectional image consecutively. The second one was the system control and interface module, which controls actuators for feeding, slicing, and image capturing. And the last was the image processing and visualization module, which processed a series of acquired sectional images and generated 3D volumetric model. Handling module was composed of the gripper, which grasped and fed the object and the cutting device, which cuts the object by moving cutting edge forward and backward. sliced sectional images were acquired and saved in a form of bitmap file. 2D sectional image files were segmented from the background paraffine and utilized to generate the 3D model. Once 3-D model was constructed on the computer, user could manipulated it with various transformation methods such as translation, rotation, scaling including arbitrary sectional view.

• 대한한방내과학회지
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• 제28권3호
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• pp.615-623
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• 2007

We made a comparative study, A patient who had suffered dizziness and ataxia took Hyungbangsabaek-san(荊防瀉白散) at first and next took Hyungbangdojeock-san(荊防導赤散). He was diagnosed as a Soyangin suffering chest knotting syndrome(結胸證) by Sasang constitutional medicine(四象醫學) and took two kinds of herbs in a row. We observed his phase of dizziness and ataxia with the conditions of stool and urine excavation, pink eye, sweating, and tongue color and tongue coating. When he took Hyungbangdojeock-san these conditions improved more than when he took the other one and his dizziness and ataxia also improved. Hyungbangdojeock-san was more useful when the severity of the disease was shallower and he had more exterior syndromes than Hyungbangsabaek-san.

• 한국산학기술학회논문지
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• 제16권8호
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• pp.5721-5727
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• 2015

페인트는 외부로부터 본체가 손상되는 것을 막아주며, 오랫동안 색깔과 마무리 상태를 유지해 준다. 유기용제와 물이 페인트의 용제로 사용되고 있으며, 유기용제는 VOCs의 인위적인 공급원으로 알려져 있다. 이러한 이유로 자동차 내장부품에서 유기용재 페인트의 사용은 줄어들고 있으며, 외장 부품에서는 계속 사용하고 있다. 수성페인트의 접착력은 유성페인트에 비하여 작아, 페인트가 기제로부터 박리되고 있어, 품질문제를 일으킨다. 본 연구에서는 수성페인트와 실린 혼합물의 접착 특성에 대하여 연구하였다. 수성페인트의 접착력을 향상시키기 위하여 접착제와 혼합이 필요하다. 접착력은 UTM을 이용하여 ASTM D1002 방법으로 측정하였고, 박리현상은 ASTM D1002를 사용하여 측정하였다. 수성페인트와 실란접착제의 최적 혼합조건은 $25^{\circ}C$, 500rpm, 20분 이었으며. 실란접착제 농도는 5wt% 이었다

• 한국식품조리과학회지
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• 제17권4호
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• pp.399-404
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• 2001

집청액의 주재료인 설탕의 50%를 이소말토올리고당과 프락토올리고당으로 대체한 집청용 시럽을 제조하여 집청액이 약과의 물리적, 관능적 특성에 미치는 영향을 비교, 검토하였다. 약과의 환원당 함량은 설탕만을 사용한 시럽에 집청한 약과인 Y-SU가 가장 적었으며 Y-FO, Y-IO 순으로 증가하였다(p＜0.05). 약과의 탈수율은 Y-SU, Y-FO, Y-IO순으로 증가하였으며, 집청 흡수율은 Y-SU, Y-FO, Y-IO순으로 감소하였다(p＜0.05). 약과 표면의 색도를 측정한 결과, 올리고당을 사용한 약과 표면의 색은 대조군 약과에 비해 명도가 감소하였고 황색도와 적색도는 증가하였다(p<0.05). 약과는 표면의 색, 윤기, 촉촉함, 단맛, 고소한 맛, 냄새, 전체적인 기호도와 같은 관능적 특성에서 유의적 차이를 나타내었다(p<0.05). 올리고당을 사용한 시럽에 집청한 약과가 대조군 약과에 비해 표면의 색이 진하고, 윤기가 더 강하며 더 촉촉하였다. 또한 단맛은 약했으나 고소한 맛이 강했으며, 전체적인 기호도는 올리고당을 사용한 시럽에 집청한 약과가 더 높았다. 전체적인 기호도는 윤기, 응집성과 정의 상관관계를 나타내어 (p＜0.05), 윤기가 강하고 응집성이 클수록 기호도가 높음을 알 수 있었다.