• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.2
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• pp.443-449
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• 2015

In this paper, we proposed Channel allocation scheme according to the user's location with IR. In VLC System, LED can generate various colors of light by controlling the mixing ratio of each individual RGB color element. Thus, each RGB channel will have a different signal power, and each channel will have different performance. This proposed system using Visible light(RGB) as way to transmit signals, it depends on the mixture RGB, which decided the color of light, moreover, each things determined their performance. However, if the signal were fixed allocated RGB to transmit such as the original system, the importance of the each signals a different occur the limit on the quality of signals. To solve this problem in this paper, according to the RGB mixture ratios analyze the performance for the LED, which analyzed based on allocating the signal by transmitting to improve the quality was about how researched. In addition, our proposed system is able to improve the performance of BER and satisfied the Qos to desire users.

• Journal of Korean Society for Quality Management
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• v.42 no.4
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• pp.757-768
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• 2014

Purpose: In this paper we present a case study of developing fast curing adhesives for insulation material of LNG carriers using an extreme vertices design with four mixture components. Three material properties are considered - shear strength, viscosity, and tensile strength. In the optimization experiment, we used hardness instead of tensile strength due to shortage of specimens. Methods: We employ four-factor extreme vertices design with 19 runs and desirability function approach for simultaneously optimizing three responses. After selecting optimal condition of the mixture components, we do confirmation experiments to verify the reproducibility of the optimal condition under manufacturing circumstance. Results: Simultaneous optimal condition for the three responses, that is, shear strength, viscosity, and harness is obtained. At the optimal condition, confirmation experiments are executed in manufacturing circumstance. The variation for the shear strength is not satisfactory, which is due to the variation of the humidity. Conclusion: At the optimal condition three material properties are satisfactory. To reduce the variability for the shear strength, robust design is needed.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.6
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• pp.623-633
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• 2017

Food waste has been recognized as a organic sources for composting and many research was conducted to efficiently utilize or treat. This study was to evaluate a feasibility for producing food waste compost under co-composting with mixture of food and animal waste. The mixing ratio of food and animal waste was 35% as main material, which additionally mixed 30% of sawdust for co-composting. Total days of composting experiment were 84 days and each sub samples were collected at every 7 days from starting of composting. Results showed that inner temperature in composting was rapidly increased to $70{\pm}4^{\circ}C$ within 3~5 days depending on mixing animal waste of cattle, pig, and chicken base compared to sole food waste base. Expecially, the CN ratio in the mixture of food and pig water was the highest (16.2) among compost. After finishing composting experiment, maturity was evaluated with solvita and germination test. Maturity index (MI) of the mixture of food and animal waste was ranged between 6~7, but was 3 in sole food waste. Calculated germination index (GI) was at the range of about 100 irrespectively of mixing of food and animal waste. However, NaCl content and heavy metal as Cr, Cu, Ni, Pb, and Zn contents was increased in the mixture of food and animal waste. which was the highest in compost mixed the food and pig waste. Both MI and GI showed that manufactured fertilizer was suitable for fertilizer criteria while sole food waste was not adequate for composting due to composting periods. Overall, mixing the food and animal waste can be utilized for improving compost maturity, but more research should be conducted to make high quality of food waste compost with animal waste in agricultural fields.

• Journal of The Korean Society of Agricultural Engineers
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• v.61 no.3
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• pp.31-41
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• 2019

More than 90% of roadway in the world are paved as asphalt concrete pavement due to its excellent properties compared with other paving materials; excellent riding quality, flexibility, anti-icing property and easy maintenance-ability. In this study, to make best use of the softer property of the asphalt mixture, the flexible sand asphalt mixture (FSAM) was developed for pedestrian ways. The mix design was conducted to prepare FSAM using PG64-22 asphalt, screenings (sand) less than 5mm, crumb rubber, hydrated lime and limestone powder without coarse aggregate. The deformation strength ($S_D$), indirect tensile strength (ITS) and tensile strength ratio (TSR) tests were conducted to make sure durability of FSAM performance. The impact energy absorption and flexibility were measured by drop-boll test and the resilient modulus ($M_R$) test. The impact energy absorption of FSAM was compared with normal asphalt pavement, concrete pavement, stone and concrete block for pedestrian way. As a result of drop-boll test, FSAM showed higher impact energy absorption compared with other paving materials with the range of 18% to 43%. Impact energy absorption of FSAM increased with increasing test temperature from 5 to $40^{\circ}C$. The results of $M_R$ test at $5^{\circ}C$ showed that the flexibility of FSPA was increased further, because the $M_R$ value of the sand asphalt was measured to be 38% lower than normal dense-graded asphalt mixture (WC-1). Therefore, it was concluded that the FSAM could provide a high impact absorbing characteristics, which would improve walking quality of the pedestrian ways.

• Journal of The Korean Society of Grassland and Forage Science
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• v.26 no.4
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• pp.221-226
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• 2006

This study was conducted to investigate the effect of tall type mixtures and turf type mixtures on dry matter yield, botanical composition and quality. The experimental design includes two mixture types : Tall type mixtures; orchardgrass (Potomac) 50+tall fescue (Fawn) 20+ Kentucky bluegrass (Kenblue) 10+red clover (Kenland) 20%) and turf type mixtures; Kentucky bluegrass(Newport) 60%+tall fescue (reboil Jr.) 20+perennial ryegrass (palmer II) 20%. The DM yield was higher obtained in tall type mixture than that of turf type mixture (p<0.05). In the chemical composition, Turf type mixture was higher in crude protein (CP) and dry matter digestibility (DMD), but lower in fibrous compound as NDF, ADF, cellulose and lignin than those of tall type mixture (p<0.05). The crude protein dry matter (CPDM) and digestible dry matter (DDM) yield was higher in tall type mixture than turf type mixture (p<0.05). In this experiment, nutritive value of turf type mixture was higher than that of tall type mixture, but CPDM and DDM yield of turf type mixture were lower than that of turf type mixture due to low dry matter yield. On the other hand, turf type mixture was obtained high feed value, and maintaining the various botanical composition on the 13 th cutting frequency condition. therefore, turf type mixture had a utilization possibility under grazing livestock as sheep and milk goats.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.218-226
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• 2013

This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from $2,891{\sim}9,153\;cP{\cdot}s$ and soluble solid content ranged from $8.23{\sim}10.13^{\circ}Brix$ at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was $10.10{\sim}10.13^{\circ}Brix$ and $9,150{\sim}9,153\;cP{\cdot}s$. The L color of sample decreased with decreasing rice content, while "a" (redness) and "b" (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, "a" (redness) and "b" (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.784-791
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• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.243-250
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• 2008

This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005, mixture with A. oryzae KFRI 995 and B. subtilis F2315, mixture with A. oryzae KFRI 995 and B. subtilis F4005, and mixture using all three strains, respectively. Over two months of fermentation, pH gradually decreased, whereas total acidity increased. And across samples and fermentation periods, there were no considerable changes in moisture or crude protein. In all five samples, amino-type nitrogen levels increased approximately 2- to 3-fold as compared to initial levels; the sample inoculated with A. oryzae KFRI 995 showed the highest level (205.2 mg%) of amino-type nitrogen. Throughout fermentation, the five samples displayed differences in their reducing sugar levels according to the inoculated microorganisms. The lowest level of lightness and highest level of redness occurred in the sample inoculated with B. subtilis F2315 showed a lowest level in lightness and a highest level of redness, indicating a strong browning reaction. Finally, the samples inoculated with A. oryzae KFRI 995 and B. subtilis F4005, respectively, showed had similarly high preference scores as compared to the other samples.

• Journal of Radiation Industry
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• v.6 no.2
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• pp.111-117
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• 2012

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.

• Journal of the Korean Recycled Construction Resources Institute
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• v.12 no.2
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• pp.152-161
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• 2024

This paper investigates the manufacturing and fundamental quality characteristics of potassium magnesia phosphate-based non-cement high-volume fly ash repair mortar. To derive the optimal mix for non-cement mortar, the manufacturing characteristics were evaluated based on the magnesia ratio, and the mortar manufacturing characteristics were assessed with the fly ash mixture. Additionally, the non-cement magnesia repair mortar was produced considering the effects of fly ash mixture and basalt fiber. The evaluation results determined the optimal mix of non-cement magnesia repair mortar, and the feasibility was examined through workability and fundamental quality assessments. The optimal magnesia ratio was found to be P:M 1:0.5, with W/B at 30 %. It was also confirmed that mixing FA and basalt fiber improves fiber dispersion and workability. Even with over 50 % FA mixture, the target strength was achieved within six hours, with a flow increase of up to 18 % and a flexural strength decrease of about 1-2 MPa.