• Korean Journal of Remote Sensing
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• v.28 no.5
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• pp.531-548
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• 2012

To identify Cochlodinium polykrikoides red tide from non-red tide water (satellite high chlorophyll waters) in the South Sea of Korea (SSK), we improved a spectral classification method proposed by Son et al.(2011) for the world first Geostationary Ocean Color Imager (GOCI). C. polykrikoides blooms and non-red tide waters were classified based on four different criteria. The first step revealed that the radiance peaks of potential red tide water occurred at 555 and 680 nm (fluorescence peak). The second step separated optically different waters that were influenced by relatively low and high contributions of colored dissolved organic matter (CDOM) (including detritus) to chlorophyll. The third and fourth steps discriminated red tide water from non-red tide water based on the blue-to-green ratio, respectively. After applying the red tide classification, the spectral response of C. polykrikoides red tide water, which is influenced by pigment concentration as well as CDOM (detritus), showed different slopes for the blue and green bands (lower slope at blue bands and higher slope at green bands). The opposite result was found for non-red tide water. This modified spectral classification method for GOCI led to increase user accuracy for C. polykrikoides and non-red tide blooms and provided a more reliable and robust identification of red tides over a wide range of oceanic environments than was possible using chlorophyll a concentration, or proposed red tide detection algorithms. Maps of C. polykrikoides red tide in SSK outlined patches of red tide covering the area near Naro-do and Tongyeong during the end of July and early of August, 2012 and extending into from Wan-do and Geoje-do during the middle of August, 2012.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.287.1-287.1
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• 2016

Three-dimensional (3-D) semiconductor nanoarchitectures, including nano- and micro- rods, pyramids, and disks, are emerging as one of the most promising elements for future optoelectronic devices. Since these 3-D semiconductor nanoarchitectures have many interesting unconventional properties, including the use of large light-emitting surface area and semipolar/nonpolar nano- or micro-facets, numerous studies reported on novel device applications of these 3-D nanoarchitectures. In particular, 3-D nanoarchitecture devices can have noticeably different current spreading characteristics compared with conventional thin film devices, due to their elaborate 3-D geometry. Utilizing this feature in a highly controlled manner, color-tunable light-emitting diodes (LEDs) were demonstrated by controlling the spatial distribution of current density over the multifaceted GaN LEDs. Meanwhile, for the fabrication of high brightness, single color emitting LEDs or laser diodes, uniform and high density of electrical current must be injected into the entire active layers of the nanoarchitecture devices. Here, we report on a new device structure to inject uniform and high density of electrical current through the 3-D semiconductor nanoarchitecture LEDs using metal core inside microtube LEDs. In this work, we report the fabrications and characteristics of metal-cored coaxial $GaN/In_xGa_{1-x}N$ microtube LEDs. For the fabrication of metal-cored microtube LEDs, $GaN/In_xGa_{1-x}N/ZnO$ coaxial microtube LED arrays grown on an n-GaN/c-Al2O3 substrate were lifted-off from the substrate by wet chemical etching of sacrificial ZnO microtubes and $SiO_2$ layer. The chemically lifted-off layer of LEDs were then stamped upside down on another supporting substrates. Subsequently, Ti/Au and indium tin oxide were deposited on the inner shells of microtubes, forming n-type electrodes of the metal-cored LEDs. The device characteristics were investigated measuring electroluminescence and current-voltage characteristic curves and analyzed by computational modeling of current spreading characteristics.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.198-211
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• 2015

The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.233-241
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• 2015

Kimchi cabbage 'Choon Gwang' cultivar that was grown in highlands in Gangneung was subjected to predrying, room cooling, and forced air cooling, and then packed with/without 0.02 mm HDPE film to investigate the effect of postharvest treatment on quality characteristics during 8 weeks storage at $2^{\circ}C$ (RH $90{\pm}5%$). Weight loss in forced air cooling and room cooling was lower than 3-4% with 0.02 mm HDPE film liner treatment during storage. However, it was only below 10% in room cooling without liner treatment and forced air cooling without liner treatment led to the highest weight loss, above 15%. Conversely, the control had lower weight loss than the others. SSC was $2-4^{\circ}brix$ for all treatments and there was no difference between postharvest treatments and liner treatments. Color index and firmness both showed no differences with/without 0.02 mm HDPE film and postharvest treatments. In sensory evaluation, forced air cooling with liner treatment was effective, with the highest score, especially in appearance and crispness. After 6 weeks, control kimchi cabbage without liner treatment was damaged seriously in appearance and the internal color had changed to brown. Room cooling and predrying with liner treatment changed the start of internal browning to after 8 weeks storage.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.272-278
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• 2009

This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.699-709
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• 2017

This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujukr using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability ($IC_{50}$)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability ($IC_{50}$) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.

• 한국정보디스플레이학회:학술대회논문집
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• 2008.10a
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• pp.4-4
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• 2008

The progress in flat panel displays over the last two decades has been astonishing. In just 20 years, the LCD-TV grew up from a 2-inch curiosity, to an industry that will sell about 120 million flat panel TV's this year, with viewing area up to 4000 times larger. That success is based on continuous innovation, especially in manufacturing processes. For the next decade to bring another doubling of the business, progress will need to continue in four major areas: Human factors, ecological impact, visual quality, and of course continued drive towards affordability. This talk will detail the technology advances that can allow this industry to meet those challenges. Human factors. Today, we adapt our lifestyle to our technology. People organize their offices, and their homes, around displays. We pass around mobile phones to share images, rather than experiencing them as a group. Billions of newspapers continue to be sold daily. Advances in flexible displays can lead to large portable displays. "New era projection" includes the handheld Pico Projectors that are already on the market, and will ultimately appear integrated in mobile phones the same way cameras do today. "Eco" impact. Today TV's are one of the top energy consumers in a U.S. home, and the fastest growing. Watching a large flat panel TV can cost twice as much as running a large refrigerator. With today's concern about energy consumption, regulations are starting to emerge worldwide to limit TV electrical use. Fortunately, good solutions exist in using light management films to eliminate bulbs, saving power without increasing cost. Going forward, LED backlights will drive another step downward. OLED displays might be the ultimate solution. Visual quality. The color of an LCD-TV is still often considered inferior to a far less expensive CRT. And almost all displays suffer from representing a three-dimensional world on a two dimensional surface. The technology to improve color is available today, and will likely move from premium sets into the mainstream as costs come down. 3D is now arriving in movie theaters worldwide, and that will drive up the demand for similar realistic images in home theaters. And the technology is emerging today for 3D representation to move beyond specialized applications into everyday use, on screens large and small. Affordability. The world takes cost-down miracles for granted in consumer electronics. Each of these other advances will be balanced with a drive for affordability, especially as the market grows in emerging countries. The other three challenges must be met without increasing cost. Putting this all together, the next few years will emphasize "eco friendly" designs, and enhanced images such as 3D. By 2013 we will start to see serious penetration by emissive technologies (OLED, high efficiency plasma, or other), with the "ultimate display" likely not in the market for a decade. Lots of opportunities for innovation remain ahead of us.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.301-309
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• 2016

To facilitate the effective use of butter clam shell as a natural calcium resource, we determined the optimal conditions for calcium lactate (BCCL) preparation with high solubility using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratios of calcined powder (BCCP) from butter clam shell led to reduced solubility, yield, color values and overall quality. The critical values of multiple response optimization to independent variables were 1.75 M and 0.94 M for lactic acid and BCCP, respectively. The actual values (pH 7.23, 97.42% for solubility and 423.22% for yield) under optimization conditions were similar to the predicted values. White indices of BCCLs were in the range of 86.70–90.86. Therefore, organic acid treatment improved color value. The buffering capacity of BCCLs was strong, at pH 2.82 to 3.80, upon the addition of less than 2 mL of 1 N HCl. The calcium content and solubility of BCCLs were 6.2–16.7 g/100 g and 93.6-98.5%, respectively. Fourier transform analysis of infrared spectroscopy data identified BCCL as calcium lactate pentahydrate, and the analysis of microstructure by field emission scanning electron microscopy revealed an irregular form.

• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.497-503
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• 2014

In order to produce the high quality of dried-ear mushroom, various drying methods such as hot-air drying at $40{\sim}80^{\circ}C$, freeze drying and drying in vinyl house were carried out. Drying hours of hot-air drying, freeze drying and drying in vinyl house were 12.5~21.5, 36.0 and 72.0 hrs, respectively. Vitamin $D_2$ content of sample was the highest as $6.77{\mu}g/g$ DW in drying in vinyl house and then followed by freeze drying as $5.90{\mu}g/g$ DW and hot-air drying as $1.89{\sim}5.01{\mu}g/g$ DW. After dry, external appearance and color of mushrooms applied hot-air drying and drying in vinyl house were better than freeze-dried one. After rehydration, water uptake of sample in drying in vinyl house and hot-air drying at $50{\sim}60^{\circ}C$ were 17.8 and 19.3~21.0 times, respectively. The methods of drying in vinyl house and hot-air drying at $50{\sim}60^{\circ}C$ also led to high hardness, good shape and resilience. As the results of production of dried-ear mushroom with high quality, we suggest that the best method for drying is the drying in vinyl house due to not only high vitamin $D_2$ content, good external appearance and color after drying but also high hardness and good shape after rehydration.

• Food Science and Preservation
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• v.9 no.2
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• pp.212-220
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• 2002

Spray drying was used a means for microencapsulation of Aster scaber and Aster glehni. The optimum conditions of spray drying were found to be 210$^{\circ}C$ for the inlet temperature and 5 $m\ell$/min for the feeding rate. The color difference decreased by 12∼25 % far the herb extracts depending on storage temperatures. With an increase in storage temperature, color of the control changed considerably compared to microencapsulated powders. This is due to the fact that wall materials minimized effect of oxygen on the herb extracts. Microencapsulated powders in the amounts of 50 ppm and 250 ppm added to hydrogenated soybean oils led to lower acid values and conjugated diene values during 6 day storage. Compared to the control, the herb extracts displayed 16∼48% increase in antioxidation effect, while the microencapsulated powders exhibited 46∼88% increase. Extracts also showed lower conjugated dienoic acid contents than those of the control. Although antioxidation effect of the microencapsulated powders did not prevail on the significant level in the early stage of storage of oils tested, it became predominant after one week of storage as wall materials were gradually degraded under the high temperature thereby releasing core material from the microcapsule.