• Current Research on Agriculture and Life Sciences
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• v.30 no.1
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• pp.51-59
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• 2012

Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at $5{\pm}1^{\circ}C$. Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The ${\alpha}$-value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.

• Journal of Intelligence and Information Systems
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• v.15 no.3
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• pp.119-136
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• 2009

According to the increase of container flows and the appearance of large-sized container vessels, the container handling equipment in ports is evolving continuously. This research introduces the simulation model for evaluating in detail the mechanical productivity of container cranes. The model considers a single trolley and dual trolleys as the mechanism of a container crane and a single lift, a twin lift, and a tandem lift as the spreader type of it. Additionally, the detail specifications such as the dimension and the speed of a container crane are inputted and the kinematic characteristics of it are simulated. The model also considers the size of a vessel, the storage position of containers in the vessel, and the weight of containers as external physical constraints. Experimental conditions can be configured conveniently because various parameters in the model are separated. Moreover, the model can accommodate flexibly new equipment types and the changes of the existing equipment because it is designed and developed in object-oriented concept.

• The Korean Journal of Malacology
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• v.21 no.1
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• pp.33-40
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• 2005

Occurrence and prevalence of Marteilioides chungmueasis have been reported in several waters around Tongyeong but no report has been made for Pukman bay. Therefore, we investigated that the prevalence and infection intensities in Pukman Bay at the inside and the outside areas which are hydrographically divided by tidal current. Furthermore, various environmental parameters were investigated in order to elucidate effective parameter for parasitic infection. Infection rates of Marteilioides chungmuensis in adult oysters were ranged 3.3-20.0% at the inside area during September 2002 through January 2003, and 3.3-30.9% at the outside area during August 2002 through January 2003. External manifestation of infected oyster consisted of abnormal egg masses with nodular appearance in the soft tissue. Histopathological symptoms included massive hemocytic infiltration within or around the follicle wall and atrophic epithelium of digestive diverticula. For the environmental parameters, comparative study made differences between two side of the Bay during the infection period: inside > outside for SS while inside < outside for chlorophyll-a. A positive relationship was observed between chlorophyll-a and infection period, which might indicate the difference in food availability between two areas. The prevalence of ovarian parasite Marteilioides chungmuensis, therefore, was highly associated with food availability. Pearson's correlation analysis was made between environmental parameters and infection prevalence. Significance was observed in water temperature (p < 0.05), suspended solids (p < 0.01) and chlorophyll-a (p < 0.05). A principle component analysis showed that infection of the ovarian parasite, Marteilioides chungmuensis, exhibited effects of seasonality (component I = 55.2%) and chemical/physical environmental factors (component II = 24.4%). These results clearly indicate that the infection of ovarian parasite, M. chungmuensis in the Pacific oyster Crassostrea gigas is closely associated with seasonality and food availability.

• Journal of the Korea Fashion and Costume Design Association
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• v.22 no.2
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• pp.117-136
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• 2020

The purpose of this study is to analyze changes in high-tech fashion along with the types and characteristics of high-tech fashion that have appeared recently providing diverse material for the fashion field. High-tech fashion requires such research to learn how much distance one has in one's life. It is also meaningful to predict what direction high-tech fashion research may be needed. For research methods, previous research and literary studies were considered and photographs in which high-tech techniques were used were collected using the keyword 'high-tech fashion'. High-tech fashion types can be organized into the four types of luminescent types, mutual interaction types, 3D printing fashion, and virtual fashion. The research results were as follows. First, luminescent fashion was an important expression method of high-tech fashion. Materials for luminescent fashion first started with LED electric wire connections and many methods have been attempted with the appearance of electrically conductive clothing material, such as luminescent lasers and beam projectors. Second, interactive high-tech fashion often appears as variable fashion. The work of Hussein Chalayan, which was combined with advanced technology, set up a base for variable type interactive high-tech fashion in the 2000s. As bioengineering technology has developed, fashion that interacts with the environment without an energy source has appeared and the interaction among fashion, people, and the environment can be seen. Third, diverse forms of expressiveness in virtual reality such as 3D CLO shows a great difference with past high-tech fashion. Simple and diverse attempts made through virtual fittings reduce the limitations of time and space, permit interaction, and add a sense of reality through speed and dynamic physical beauty. Fourth, 3D printed fashion expresses complex and detailed clothing material that is different from those before with the development of computer 3D modeling technology. Modeling that can imitate geometric and bio-engineered structures is possible and mysterious feelings are passed on to people through creative expressions.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.789-792
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• 2008

Recently, the deteriorations of RC bridge decks on express-way are frequently observed. The major cause of deterioration for the RC concrete bridge decks exposed to de-icing chemiclas would be chloride-induced reinforcement corrosion. Therefore, Waterproofing is necessary for improvement of bridge deck durability and comfortable utility. In this study is to investigate the appearance of deterioration and properties of concrete core from the collect in a bridge deck. The results of this study shows that penetration waterproofing agents shows low infiltration depth and low water-repellent. It appears that the damaging of concrete deck is primarily waterproofing system rather than physical property.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.10 no.4
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• pp.83-90
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• 2010

In this paper, we use VR technologies including touch processing technologies and haptic devices to offer touch of fish objects to users. The Omni, a kind of haptic device and made by Sensable Inc., is used to implement multi touch model in VR space. In addition, Matlab/Simulink and proSENSE Virtual Touch Toolbox of Handshake Inc., are used as programing tools. Functions needed to describe the movement of x, y, and z axis respectively are applied to delineate the natural movement of fish objects modeled with 3D. Such movements offer realistic physical interactions to two users controlling multi point respectively. In experiment, to perceive the appearance of 3D object by touch and to feel the respiration by touch are well conducted. We also verify that it is possible to develop games or contents through multi participation in VR Space by using multi point.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.423-429
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• 2012

This study investigated purchasing practice and size satisfaction to offer basic data to establish a marketing strategy and produce down-aging clothes for females in their 40s-50s. For the data analysis, crosstabs, factor analysis, and one-way ANOVA were used. The results were as follows; first, middle-aged women were observed to purchase down-aging clothes "to look younger" and not purchase clothes "due to the lack of right sizes." For women who answered to 'not purchase clothes', they also acknowledged that they intended to purchase down-aging clothes in the future if the right size is available. Second, people in their early 40s significantly considered perceptual qualities such as fashion and brand names while people in their late 50s placed the most importance in practicality and wearability. For body shapes, people with overweight body types were found to significantly consider physical performance, practicality, and wearability. Third, the examination of purchase satisfaction levels by age groups showed that younger age groups had high satisfaction level for wear functionality related items that included size and activity however, the late 50s group had the lowest satisfaction level. Middle-aged women purchased clothes to look younger however, they simultaneously wear clothes that are plain and conservative or respectable and graceful. Therefore, the development of products reflect the analysis of designs that can help create a more youthful appearance and women's preferred styles are needed in addition to the establishment of a differentiated sizing system for middle-aged female consumers in the incorporation of the characteristics of middle-aged women's body parts.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.1-7
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• 2009

In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.51-56
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• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.