• Science of Emotion and Sensibility
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• v.16 no.4
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• pp.557-566
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• 2013

This study is to investigate the color emotion associations of the color vision defectives, considering that the colors do have an effect on human emotional conditions. To realize this investigation, firstly we selected 100 normal persons (group C)and other 34 color vision defectives(group A), dividing the last group into two small groups as protanomaly group(group P) with 8 persons and deuteranomaly group(group D) with 16 persons. All participants have been offered to select one color from ten colors for each of three positive emotions such as 'favorite', 'happy' and 'friendly' and of three negative emotions like 'sad', 'disliked' and 'awkward'. And they selected another one color for each active and passive emotions. For 'favorite color' the group C selected 'blue' and 'red' while the group A chose 'blue'. For 'happy color' the two groups selected 'yellow'. For 'friendly color' the group C chose 'green', but the group A selected 'blue'. For 'sad color' the group C preferred 'blue', but the group A chose 'purple'. For 'disliked color' all groups selected 'bluish green'. For 'awkward color' the two groups preferred 'bluish green'. For 'active color' all groups selected 'red'. And for 'passive color' the group C chose 'bluish green', but the group A selected 'blue'. Depending on the type of color vision deficiency(group P and group D) some more differences were revealed relatively. These results should be applied to develop some intelligent color conversion technology for enhancing the usability of culture contents for color vision defectives.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.15-23
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• 2009

In order to develop a new starter for fermented milk, 2082 bacteria were isolated from raw milk. The strain that showed excellent acid forming and ${\gamma}$-aminobutyric acid (GABA) production ($711.40{\mu}g/g$ D.W) characteristics after incubation at $37^{\circ}C$ for 18 hr was selected and identified as Lactobacillus acidophilus by the result of API carbohydrate fermentation pattern and 16S rDNA sequence. L. acidophilus RMK567 was investigated for its physiological characteristics. RMK67 strain showed good GABA production compared with commercial lactic acid bacteria. The optimum growth temperature of L. acidophilus RMK567 was $40^{\circ}C$ and cultures took 15 hr to reach pH 4.3. L. acidophilus RMK567 showed higher sensitivity to penicillin-G, novobiocin, as compared to other 14 different antibiotics. However, it showed more resistance to kanamycin, neomycin, streptomycin. It showed higher leucine arylamidase and ${\beta}$-galactosidase activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed resistence to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 29.2%, 39.1% and 51.4%, respectively. Based on these and previous results, L. acidophilus RMK567 could be an excellent starter culture for fermented milk with excellent GABA contents.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of Science and Technology Studies
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• v.13 no.1
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• pp.145-180
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• 2013

STS studies into science documentaries for television are rare, and they do not even reflect the constructivist fruits of STS. STS have been calling for the need of analyzing 'science-in-the-making' in order to understand science more deeply. Similarly, our starting point is the assumption that science documentary can be better understood when we look into its making process. Under this assumption, we adopted the method of participant observation in analyzing 'documentary practice', trying to open the 'black box' called 'science documentary'. We have here focused on the documentary named "Light" made by a scientific documentary team of EBS, who made "Culture and Mathematics" and "Life". Each of us worked as a main consultant and an assistant staff in making "Light". We will address two main points in this study. First, based on our participant observation and interviews, we will show that the members of documentary making team are thinking about 'science' in distinctive ways. The team tended to emphasize visualization, knowledge linked to people's everyday life, and the distinctive characters of scientists who appear in the documentary. Second, by looking closely into the interaction between the team members and the consultant in the process of completing the script of the documentary, it was possible to understand how the contents of the documentary was constructed more accurately. In the making process, consultant's idea was not simply accepted by the making team, but there were conflicts and compromises. By showing this, we will be able to bring up a reflexive question about the role of consultant in the process of making a science documentary.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.172-177
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• 2004

This experiment was conducted to investigate the effect of daytime temperature on fruit crack-ing in the paprika cv. Fiesta and cv. Jubilee under soil culture experiment of vinyl house for two years from 2003 to 2004. The rate of cracked fruit was higher in cv. Fiesta than cv. Jubilee and was the highest at the high daytime temperature of $34\pm$$1^{\circ}C$. and then rapidly increased after April becomes better weather conditions. The flesh hardness and the rate of flesh dry weight were lower in cv. Fiesta than cv. Jubilee and were the lowest at the high daytime temperature of $34\pm$1$^{\circ}C$. but the thickness of flesh was thicker in cv. Fiesta than cv. Jubilee and was the thinnest at the high daytime temperature of $34\pm$$1^{\circ}C$. Inorganic matter contents of flesh was observed no difference to the cultivars and also the temperature treatments. Root condition in harvesting time was better in cv. Fiesta than cv. Jubilee and was not difference in temperature treatments. Therefore, the rate of cracked fruit showed up a positive correlation to the flesh hardness, flesh dry weight, flesh firmness and root condition, and has not correlation to the flesh thickness and inorganic matter con-tents. In conclusion, differences in cultivar sensitivity and the highest rate of cracked fruit in daytime temperature of $34\pm$$1^{\circ}C$ may be partly due to difference in flesh characteristic and root condition but additional factors may be involved.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.272-277
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• 2013

In this study, the tar compounds derived from the plant cell cultures of Taxus chinensis were first identified and then quantified via gas chromatography/mass spectrometry (GC/MS) and gas chromatography (GC). 2-Picoline, 2,5-xylenol, acenaphthene, 1-methylnaphthalene and o-xylene were found to be the major tar compounds by biomass. These compounds were identified and confirmed by comparing their retention times with those of authentic compounds. Each compound also spiked with the pure standard. The contents of 2-picoline, 2,5-xylenol, acenaphthene, 1-methylnaphthalene, and o-xylene in biomass were 0.2512, 0.1586, 0.1240, 0.0942 and 0.0525 wt%, respectively. Liquid-liquid extraction and adsorbent treatment were able to remove 42% and 94% of the tars from biomass, respectivly. After hexane precipitation, all of the tars were perfectly removed.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.341-349
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• 2013

In this study, the anti-oxidative and anti-obesity activities of two medicinal herb extracts, Tetrapanax papyriferus (TP) and Siegesbeckia pubescens (SP), were evaluated using DPPH radical scavenging activity assay, lipase enzyme inhibition assay, and the cell culture model system. Both methanol extracts of TP and SP showed DPPH radical scavenging activities dose-dependently, and the $IC_{50}$ of DPPH radical scavenging activities of the two medicinal herbs were 65.23 and 47.79 ${\mu}g/ml$, respectively. Furthermore, both extracts suppressed effectively lipase enzyme activity dose-dependently. Moreover, TP and SP extracts significantly suppressed adipocyte differentiation, lipid accumulation, triglyceride (TG) contents on 3T3-L1 preadipocytes in a dose-dependent manner without cytotoxicity. Their anti-obesity effect was modulated by cytidine-cytidine-adenosine-adenosine-thymidine (CCAAT)/enhancer binding proteins ${\alpha}$ ($C/EBP{\alpha}$), $C/EBP{\beta}$ and peroxisome proliferator-activated receptor ${\gamma}$ ($PPAR{\gamma}$) gene and protein expressions. Furthermore, TP and SP possessed a synergistic effect on anti-obesity activity. The identification of the active compounds that confer the anti-obesity activity of TP and SP might be needed.

• Journal of Internet Computing and Services
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• v.19 no.1
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• pp.97-103
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• 2018

In oriental paintings, there is Luo-kuan that expressed in a single picture by compressing the artist's information. Such Luo-kuan includes various information such as the title of the work or the name of the artist. Therefore, information about Luo-kuan is considered important to those who collect or enjoy oriental paintings. However, most of the letters in the Luo-kuan are difficult kanji, kanzai, or various shapes, so it is difficult for the ordinary people to interpret. In this paper, we developed an Luo-kuan search application to easily check the information of the Luo-kuan. The application uses a search algorithm that analyzes the captured Luo-kuan image and sends it to the server to output information about the Luo-kuan candidates that are most similar to the Luo-kuan images taken from the database in the server. We also compared and analyzed the accuracy of the algorithm based on 170 Luo-kuan data in order to find out the ranking of the Luo-kuan that matched the Luo-kuan among the candidates. Accuracy Analysis Experimental Results The accuracy of the search algorithm of this application is confirmed to be about 90%, and it is anticipated that it will be possible to develop a platform to automatically analyze and search images in a big data environment by supplementing the optimizing algorithm and multi-threading algorithm.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.95-101
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• 2011

The influence of physicochemical properties of root substrates on the growth of mother plants and occurrence of daughter plants in 'Seolhyang' strawberry propagation were investigated through plastic bag cultivation. Six different formulations of root substrates were coir dust + perlite (5:5, A), coir dust + perlite (6:4, B), coir dust + perlite (7:3, C), coir dust + coconut chip (7:3, D), coir dust + coconut chip (6:4, E), and peatmoss + vermiculite (5:5, v/v; F). The total porosities (TP) and container capacities (CC) of all root substrates were higher than 85% and 55%, respectively, indicating that all substrates were in the acceptable range. But the TP and CC of F substrate were 91.5% and 60%, respectively, which were the highest among the root substrates tested. In the soil chemical properties analyzed before planting and after harvesting of 'Seolhyang' strawberry mother plants, the root substrates of A, B, C, and F had higher electrical conductivity and $NO_3$-N concentrations than those of D and F. The root substrates of A, B, C, and F had heavier runner fresh and dry weights, longer runner lengths, and more daughter plant occurrence than those of D and F. The treatment F had higher tissue N content than any other treatments at 120 days after the transplanting of 'Seolhyang' strawberry and statistical differences were not observed among remained 5 substrates. The treatment of F also had the higher tissue contents of other nutrients except N analyzed at 120 days after transplanting. These results indicated that soil chemical properties rather than physical properties severely influenced the growth of runners and occurrence of daughter plants.

• Journal of Bio-Environment Control
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• v.10 no.2
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• pp.88-94
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• 2001

Physical and chemical properties, the salt accumulation and leaching of salt by water of coal fly ash ball (ash ball) were evaluated in comparison with perlite and granule rockwool (rockwool). Bulk density, particle density, solid phase, and porosity of ash ball were 0.93 g.cm$^{-3}$ , 2.29 g.cm$^{-3}$ , 40.6%, 59.4%, respectively. The bulk density of ash ball was greater, while porosity was smaller, than that of perlite and rockwool. Saturation moisture capacity was 52% in ash ball, 71% in perlite, and 90% in rockwool. Water contents after drainage for 1 hr of ash ball, perlite, and rockwool were 21%, 27%, and 80%, respectively. Water content of small granules (3-5 mm) of ash ball was 5% greater than that of large (7-15 mm) grannules. The ash ball was a weak alkali substrate with pH 7.6, but not electric conductivity (EC), of the nutrient solution supplied to ash ball slightly increased. When the absorption of mineral ions to substrates were analyzed, ash ball and RW absorbed mainly PO￣$_4$. On tomato culture, salt accumulation in ash ball substrate was similar to that in perlite. Most of the salts in the ash balls were removed by submerging the substrate eight times in distilled water. It is concluded that water holding capacity of ash ball substrate was lo as compared to other substrates, but air permeability, and water diffusion was excellent, making control of medium water content easy.