• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.180-185
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• 2012

The objective of this study was carried out to elucidate the effect of LEDs (light emitting diodes) irradiation in relation to early growth and inorganic elements in leaf lettuce (Lactuca sativa L. 'Rollo Rosa'). In morphological changes of leaves, shoot elongation and hypocotyl length showed poor growth in red light irradiation, while the red + blue light irradiation induced shorter plant height and much greater leaf numbers resulting in increased fresh weight. In change of the Hunter's color and SPAD values, lettuce seedlings grown under in red + blue and fluorescent light irradiation had a higher $a^*$ value, otherwise SPAD values were not changed in these light irradiations. Interestingly, relative chlorophyll contents showed 1.8 times increased redness in the treatment of red + blue light irradiation. Inorganic element (N, Ca, Mg, Mn, and Fe) and ascorbic acid contents were increased in lettuce plants grown under LEDs light irradiation compared to those of lettuce grown under the fluorescent light which showed higher P and Mn contents. In conclusion, it is considered that red + blue light irradiation which stimulates growth and higher nutrient uptake in leaf lettuce could be employed in containers equipped with LEDs.

• Journal of Life Science
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• v.24 no.2
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• pp.148-153
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• 2014

The objective of this study was to elucidate the effect of light-emitting diode treatment on early growth and inorganic elements in leaf lettuce (Lactuca sativa L. 'Oak Leaf'). In changes to leaf morphology, shoot elongation and hypocotyl length showed poor growth under red light irradiation, while red+blue light irradiation induced shorter plant height and more leaves, resulting in increased fresh weight. With respect to Hunter's color and SPAD values, lettuce seedlings grown under red+ blue and fluorescent light irradiation had a higher $a^*$ value but showed no other changes to SPAD values. Interestingly, redness in relative chlorophyll content was 1.4 times higher under red+blue light irradiation. Inorganic element (N, Ca, Mg, and Fe) and ascorbic acid concentrations increased in lettuce plants grown under LED light irradiation compared to those of lettuce grown under fluorescent light, which showed a higher P content. In conclusion, red+blue light irradiation, which stimulates growth and higher nutrient uptake in leaf lettuce, could be employed in containers equipped with LEDs.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.8-14
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• 2020

Recently, there was an increasing demand for an integrated access control system which is capable of user recognition, door control, and facility operations control for smart buildings automation. The market available door lock access control solutions need to be improved from the current level security of door locks operations where security is compromised when a password or digital keys are exposed to the strangers. At present, the access control system solution providers focusing on developing an automatic access control system using (RF) based technologies like bluetooth, WiFi, etc. All the existing automatic door access control technologies required an additional hardware interface and always vulnerable security threads. This paper proposes the user identification and authentication solution for automatic door lock control operations using camera based visible light communication (VLC) technology. This proposed approach use the cameras installed in building facility, user smart devices and IoT open source controller based LED light sensors installed in buildings infrastructure. The building facility installed IoT LED light sensors transmit the authorized user and facility information color grid code and the smart device camera decode the user informations and verify with stored user information then indicate the authentication status to the user and send authentication acknowledgement to facility door lock integrated camera to control the door lock operations. The camera based VLC receiver uses the artificial intelligence (AI) methods to decode VLC data to improve the VLC performance. This paper implements the testbed model using IoT open-source based LED light sensor with CCTV camera and user smartphone devices. The experiment results are verified with custom made convolutional neural network (CNN) based AI techniques for VLC deciding method on smart devices and PC based CCTV monitoring solutions. The archived experiment results confirm that proposed door access control solution is effective and robust for automatic door access control.

• Archives of design research
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• v.19 no.1 s.63
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• pp.253-262
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• 2006

Research of color has been developed and also has raised consumer desire through changing from a tool to pursue curiosity or beauty to a tool creating effects in the 20th century. People have been interested in colors as a dynamic expression of results since the color TV appeared. The meaning of colors has been recently diversified as the roles of colors became important to the emotional aspects of design. While auto colors have developed along with such changes of the times, black led the color trend during the first half of the 20th century from 1900 to 1950, a transitional period of economic growth and world war. Since then, automobile production has increased apace with the rapid economic growth throughout the world and automobiles became the most expensive item out of the goods that people use. Accordingly, increasing production induced facility investment in mass production and a technology leveling was achieved. Auto manufacturing processes are very complicated, auto makers gradually recognized that software changes such as to colors or materials was an easier way for the improvement of brand identity as opposed to hardware changes such as the mechanical or design components of the body. Color planning and development systems were segmented in various aspects. In the segmentation issue, pigment technology and painting methods are important elements that have an influence on body colors and have a higher technical correlation with colors than in other industries. In other words, the advanced mixture of pigments is creating new body colors that have not existed previously. This diversifies the painting structure and methods and so maximizes the transparency and depth of body colors. Thus, body colors that are closely related to technical factors will increase in the future and research on color preferences by region have been systemized to cope with global competition due to the expansion and change of auto export regions.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.243.1-243.1
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• 2016

Recently, many groups have attempted to fabricate 3-dimensional (3D) structures of GaN such as pyramids, rods, stripes and annulars. Since quantum structures on non-polar and semi-polar planes of 3D structures have less influence of internal electric filed, multi quantum wells (MQWs) formed on those planes have high quantum efficiency. Especially, pyramidal and annular structures consist of various crystal planes with different emission wavelength, providing a possibillity of phosphor-free white light emtting diodes (WLEDs).[1] However, it still has problem to obtain high color rendering index (CRI) number because of narrow-band emission and poor indium composition caused by the formation of few number of facets during metal-organic chemical vapor deposition growth.[2] If we can fabricate 3D structure having more various facets, we can make broad-band emittied WLEDs and improve CRI number. In this study, we suggest a simple method to fabricate 3D structures having various facet and containing high indium composition by means of a combination of metal-organic chemical vapor deposition and wet chemical etching techniques.

• Journal of the Korean Ceramic Society
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• v.53 no.4
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• pp.381-385
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• 2016

Recently, white LEDs, especially, warm white LEDs have been intensively investigated due to outstanding optical properties, long term stability and low power consumption. In this study, mixed type and patterned type of remote phosphors were prepared by screen printing process employing green and red phosphor. Each type of remote phosphor exhibited distinctive photoluminescence spectrum. For example, the mixed type of remote phosphor exhibited unique spectrum, while the patterned type showed expectable spectrum depending on the concentration of phosphors. This indicates that a small amount of red phosphor dramatically reduced the green photoluminescence in the case of mixed-type remote phosphor, whereas the effect was negligible in the patterned-type remote phosphor. The possibility of undesirable chemical reaction was further investigated by using scanning electron microscopy and X-ray diffraction.

• Journal of the Korean Society of Costume
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• v.61 no.1
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• pp.84-93
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• 2011

The purpose of this study is to analyse the fashion image behind the colour black formed by existentialism in the 20th century. Human beings started to ask themselves questions about their nature and existence by undergoing two world wars in the 20th century. Existentialism was born out of these philosophical thoughts and in particular, French existentialists led the public discourse of the time and expressed their philosophical thoughts and ideas through black fashion. Therefore we revealed the existentialistic meanings of black by studying the French existentialist ideology and their black fashion. The thoughts of existentialism became popularized in France by French philosophers. Sartre especially played a big role in the popularization of existentialism in France. The black fashion worn by existentialists became popularized along with the ideology that it expressed. Sartre's thoughts on existentialism are summarized in existence Precedes Essence, self-reliance, and engagement. From these, the fashion image behind the colour black formed by existentialism was analogized to resistant image, nihilistic image and self-reliance image.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.257-262
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• 1987

The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Journal of Applied Biological Chemistry
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• v.49 no.4
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.