• Journal of Advanced Marine Engineering and Technology
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• v.39 no.1
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• pp.63-67
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• 2015

White light-emitting diode (WLED) is growing interest in using both illumination and communications. This paper reports visible light communication (VLC) composed of a super bright white light-emitting diode, low cost commercial photo-diode and a Fresnel lens. LED driver is consisted of the power MOSFET and MOSFET driver that switches the LED on and off. The modulation bandwidth of the LED used was determined to be 8 MHz. However, it was possible to communicate up to 1 Mbps under illumination of 500 lx because of the weak signal power and a low spectral sensitivity of the SHF213 as a PIN photodiode. In order to enhance the system bandwidth, the LED light was focused on the PIN photodiode by use of the Fresnel lens. As a result of that, visible light link was operated up to modulation bandwidth of the LED. The signal to noise ratio can be improved by 40 dB using an optical concentration at the receiver.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.191-196
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• 1999

The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Journal of Satellite, Information and Communications
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• v.12 no.4
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• pp.110-114
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• 2017

Using a small mobile wireless network as a supplement to the disaster safety network can be useful for eliminating small radio shadowing areas, reducing traffic overloads in disaster areas, and quickly building a disaster communication network in difficult access areas. Potable base station is needed to build a small mobile wireless network, and the portable base station using TVWS(TV White Space) is effective in terms of utilization of radio frequency resources and construction cost of wireless networks. In this paper, we design and implement a power amplifier for portable base station operating in TVWS. The implemented power amplifier operates at 470 ~ 698MHz. The gain of the implemented amplifier is more than 20.1dB, the input/output return loss is more than 11.4dB, and the isolation is more than 39.9dB when the output is off. The IMD characteristic of the power amplifier has characteristics of 61.0dBc with 18.8dBm output at 470MHz, 59.3dBc wih 18.6dBm output at 550MHz and 56.5dBc with 19.0dBm output at 690MHz. The power amplifier implemented in this paper can be used as a power amplifier for portable base station.

• International Journal of Industrial Entomology and Biomaterials
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• v.3 no.2
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• pp.127-133
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• 2001

With an objective of evolving quantitatively and qualitatively superior bivoltine breeds/hybrids of silkworm Bombyx mori L. for tropical conditions, breeding work was initiated in Central Sericultural Research and Training Institute, Mysore during 1992 by utilizing two Japanese hybrids namely BNl8$\times$BCS25 and Shunrei$\times$Shogetsu along with Indian evolved breed, KA. The breed CSR12 which is characterized with sex-limited larval marking and white oval cocoons was evolved from the Japanese hybrid BNl8 ${\times}$ BCS25 by crossing with KA, while the breed CSR6 which is characterized with normal marking (marked larvae) and white dumbbell cocoons was extracted from the Japanese commercial hybrid Shunrei${\times}$Shogetsu through continuous inbreeding coupled with selection. After fixation, these breeds along with other newly evolved breeds were subjected to hybrid study under optimum environmental conditions in the laboratory for expression of full potential of the genotypes. These hybrids were evaluated by Multiple Trait Evaluation Index (Mano et al., 1993). The hybrid CSR12${\times}$CSR6 was selected based multiple trait evaluation index value. The hybrid CSR12$\times$CSR6 recorded survival of 96.0%, shell weight of 50.0 cg, shell ratio of 24.3%, raw silk percentage of 19.6, filament length of 1,216 m, boil off loss of 22.4% and renditta of 5.1. On the other hand, the control hybrid (KA ${\times}$ NB4D2) has recorded survival of 90.6%, shell weight of 42.1 cg, shell ratio of 20.4%, raw silk percentage of 15.9, filament length of 999 m, boil off loss of 24.8% and renditta of 6.3. The hybrid CSR12$\times$CSR6 was authorized during 1997 by Central Silk Board, Government of India for commercial exploitation during favourable months based on national level race authorization test.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Korean Journal of Agricultural Science
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• v.39 no.4
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• pp.459-466
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• 2012

The objective of this study is to observe growth pattern of grand rapids(lettuce) according to different dexperimental conditions for minimizing its growth period such as composition of nutrient, irradiation time of light source and cultivation mode. The culture of water spray type using seeds of grand rapids was performed during growth period of total 50 days. Experimental conditions consist of five compositions of nutrient (PW 0.5 mS/cm, PW 1.0 mS/cm, PY 0.5 mS/cm, PY 1.0 mS/cm, PW 2.0 mS/cm) and three irradiation times of light source (12h(on) / 12h(off), 18h(on) / 06h(off), 24h(on) / 00h(off)). Illumination was adjusted to ratio of 7:1:1 of red, blue and white color, respectively. Indoor environmental condition for cultivating grand rapids is as follows: temperature (19-$22^{\circ}C$), relative humidity (60-70%) and carbon dioxide (1,000-1,200 ppm). The data were obtained from five iteration tests. The maximum growth level was observed in the experimental condition of 18 hr(on) / 06 hr(off) and PY 1 mS/cm for 1st week of cultivation period, 24 hr(on) / 00 hr(off) and PY 1mS/cm for 2nd week of cultivation period, and 24 hr(on) / 00hr(off) and PW 1 mS/cm for 3rd week of cultivation period, respectively. On the contrary, the minimum growth level was observed in the experimental condition of 18 hr(on) / 06 hr(off) and PW 0.5 mS/cm for 1st week of cultivation period, 12 hr(on) / 12 hr(off) and PW 0.5 mS/cm for 2nd week of cultivation period, and 12 hr(on) / 12 hr(off) and PY 0.5 mS/cm for 3rd week of cultivation period, respectively. Based on the results obtained from this study, it is concluded that the growth level of grand rapids varied with different irradiation time of light source and composition ratio of nutrient according to cultivation period.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.62-62
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• 2020

Ginseng is a shade-plant cultivated using shading facilities. However, at too low light levels, root growth is poor, and at high light levels, the destruction of chlorophyll reduces the photosynthesis efficiency due to leaf burn and early fall leaves. The ginseng has a lightsaturation point of 12,000~15,000 lux when grown at 15 to 20℃ and 9,500 lux at 25℃. This study was conducted to select the optimal light intensity of 3-year-old ginseng grown in blue-white film plastic house. The seeds were planted in the blue-white film plastic house with different light receiving rate (March 17, 2020). Between April and September, the average air temperature in the house was 20.4-20.7℃. Average soil temperature was 18.3℃-18.5℃. The chemical properties of the test soil was as follows. The pH level was 7.0-7.4, EC was 0.5-0.6 dS/m, OM was at the levels of 33.6-37.7 g/kg, P₂O₅ was 513.0-590.8 mg/kg, slightly higher than the allowable 400 mg/kg. The amount of light intensity, illuminance, and solar radiation in the blue-white film house was increased as the light-receiving rate increased and the amount of light intensity was found to be 9-14% compared to the open field, 8-13% illuminance and 9-14% solar irradiation respectively. The photosynthesis rate was the lowest at 3.1 µmolCO²/m²/s in the 9% light blue-white plastic house and 4.2 and 4.0 µmolCO²/m²/s in the 12% and 14% light blue-white plastic house, respectively. These results generally indicate that the photosynthesis of plants increases with the amount of light, but the ginseng has a lower light saturation point at high temperatures, and the higher the amount of light, the lower the photosynthetic efficiency. The SPAD (chlorophyll content) value decreased as the increase of light-receiving rate, and was the highest at 32.7 in 9% light blue-white plastic house. Ginseng germination started on April 11 and took 13-15 days to germinate. The overall germination rate was 82.9-85.8%. The plant height and length of stem were long in the 9% light-receiving plastic house. The diameter of stem was thick in the 12-14% light-receiving plastic house. In the 12% and 14% light-receiving plastic house, the length and diameter of taproot was long and thick, so the fresh weight of root per plant was 20 g or more, which was heavier than 16.9 g of the 9% light-receiving plastic house. The disease incidence (Alternaria blight, Gray mold and Damping-off etc.) rate were 0.9-2.7%. The incidence of Sclerotinia rot disease was 7.5-8.4%, and root rot was 0-20.0%. The incidence ratio of rusty root ginseng was 34.4-38.7% level, which was an increase from the previous year's 15% level.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.7C
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• pp.669-677
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• 2003

A new Modem technique - 8SQAM(8-state Superposed Quadrature Amplitude Modulation) - for use in power and bandwidth limited digital communication system is proposed. 8SQAM is free of inter-symbol interference(ISI) and generates output signals which have a smooth and continuous phase transition and a reduced envelope fluctuation by keeping correlation between amplitudes and phases of two subsequent symbols. Accordingly, 8SQAM, as compared with a conventional 8PSK, is influenced a little by ISI and inter-modulation(IM) caused by nonlinear distortions. In this paper, the performance of the 8SQAM system, in a nonlinearly amplified channel impaired by additive white Gaussian noise(AWGN), ISI and IM, is analyzed via computer simulation. The simulation result shows that 8SQAM outperforms 8PSK with roll-off value of $\alpha$=0.25 by 2.5dB in CNR to maintain BER=1$\times$10$^{-4}$ when input back-off(IBO) of HPA is 3dB.