• 한국의상디자인학회지
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• 제12권3호
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• pp.93-103
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• 2010

The results of comparison and analysis of dynamical features according to Jacquard structure are as follows. Regarding elongation(E) value in tensile property, the value in the direction of course was found to be larger in all Jacquard structure, except floating Jacquard, than the direction of wale. It could be found that, as to bending strength(B) in Bending Property, the value of bending strength in the direction of course smaller in all the textile(structure) except floating than the direction of wale, so that the ability of curve formation is excellent. And in case of floating Jacquard, it showed the smallest value in the direction of course and wale, so that it was interpreted as Jacquard having a soft feel. Blister Jacquard showed the highest value in both directions of course and wale, so that it was evaluated as Jacquard having the hardest touch. With regard to shearing character(G) and shearing hysteresis(2HG) in Shearing Property, Jacquard indicated the lowest value, so it was evaluated as the textile(structure) having high drape the transformation of whose fabric is easy. In addition, normal Jacquard, transfer Jacquard, blister Jacquard showed a high value, so that it could be known they are Jacquards having stiff touch. The study implies that normal Jacquard, bird's eye Jacquard, etc., which well stretch in the direction of a course like tubular Jacquard course, is better to make the margin a little shorter than the basic margin, and Jacquard that well stretches in the direction of wale like ladder's back Jacquard and floating Jacquard is better to make the margin longer and the length shorter than the basic margin.

• 펄프종이기술
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• 제32권3호
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• pp.32-38
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• 2000

This study was carried out to determine the effect of the type of plastic pigment on the coat-ing structure and printability of coated paper. Three kinds of plastic pigments(solid-bead type binder type and hollow type) were used for hti purpose. IN this research it was observed that particle shape and structure of plastic pigment had influenced the rheology of coating color the state of packing and the properties of coated paper. Inorganic pigments used in this research were platelike kaolin clay and rhombic calcium carbonate. Three kinds of plastic pigments were blended with two inorganic pigments respec-tively. The combination of pigments were carried out(1) to determined the effect of particle structure of plastic pigment on the state of dispersion of coating color(2) to observe the effect of calendering temperature on the property of coated paper prepared with different plastic pigments. The data indicated that binder and hollow type plastic pigment gave the best results in improving the properties of coated paper such as paper gloss opacity and air pet-meability.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 1999년도 춘계학술발표논문집
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• pp.1-6
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• 1999

A study was made to determine the effect of plastic pigment on the coating structure and printability of coated paper. Three basic plastic pigments were investigated such as solid-bead type of plastic pigment, binder type of plastic pigment and hollow type of plastic pigment. In the systems investigated, it was observed that particle shape and structure of plastic pigment had influenced on the rheology of coating color, the state of packing, and the properties of coated paper. The materials investigated were restricted to plastic pigments commonly uesd in paper coating formualtion. Inorganic pigments used in this research were kaolin clay which is platelets and calcium carbonate which is rhombic. Three kinds of plastic pigments were blended in the color made up with two inorganic pigments, respectively. The combination of pigments were carried out (1) to determined the effect of paticle structure of plastic pigment on the state of dispersion of coating color, (2) to observe the effect of temperature of calender on the property of coated paper prepared with plastic pigment. The data indicated that binder and hollow type of plastic pigment had the best results on improving the properties of coated paper such as paper gloss, opacity and air permeability ect. and solid-bead type of plastic pigment in the next place.

• 방송공학회논문지
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• 제5권1호
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• pp.102-112
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• 2000

기존의 비디오 구조화 기법은 주로 샷 또는 샷 그룹 레벨에서 이루어져 왔다. 그러나 이러한 샷 레벨 구조는 사용자에게 의미(semantics)를 충분히 전달할 수 없는 단점이 있다. 이런 단점을 극복하기 위해, 최근 샷 보다 상위 레벨 구조인 비디오 씬 분할에 관한 연구가 진행되고 있다. 본 논문에서는 이러한 샷 레벨 구조의 단점을 극복하기 위해서 칼라와 모션 특징을 기반으로 한 비디오 씬 분할 기법을 제안한다. 샷 내의 다양한 칼라 분포를 반영하기 위해서 각 샷을 sub-shot으로 재분할하고, 이를 이용해 대표 프레임을 추출한다. 샷 내의 모션 특징은 MPEG-1 비디오 내의 모션 벡터를 이용한다. 유사한 컨텐트를 가지고 있는 샷을 찾기 위해서 탐색 구간내의 모션 특성을 반영한 적응적 가중치를 칼라와 모션 특징에 적용한다. 실험 결과 비교를 통해 씬의 과다 분할이나 의미 반영 면에서 기존의 씬 분할 기법보다 우수함을 보였다. 제안된 기법은 비디오를 의미 있는 계층 구조로 분할해서, 사용자에게 의미를 반영하는 씬 단위로의 브라우징이나 검색을 가능케 한다.

• 한국재료학회지
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• 제28권4호
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• pp.221-226
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• 2018

The property changes of 18, 14, and 8K green gold alloys for jewelry are observed by adding 0.0, 3.0, and 5.0 wt% of indium (In), respectively. To check the composition of the alloys, an energy dispersive spectroscopy (EDS) analysis is conducted. Color and microstructure analysis is executed through bare-eye, macro camera, UV-VIS-NIR-colormeter, and optical microscope. The melting point, wetting angle, and hardness are measured using TGA-DTA, a wetting angle tester, and a Vickers hardness tester. The EDS analysis result demonstrates that each of the green gold alloys was manufactured with purposed contents. The color analysis result shows that the color of the alloys is similar to the color of the conventional 4 wt%-Cd 18K green gold, and the green color improves as the In content increases. The micro structure analysis result demonstrates that grain refinement improves as the amount of In increases. Enhancements in the melting point, wettability, and Vickers hardness changes appear as the In content increases and Au content decreases. The hardness is up to 260, which implies good durability. Therefore, the results suggest that the proposed 18, 14, and 8K In-added green gold alloys enhance the properties of jewelry products with regard to the green color, castability, and durability.

• 한국광학회지
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• 제19권4호
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• pp.294-301
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• 2008

콜레스테릭 액정 컬러 필터의 광학적 특성 분석을 위한 모델링 및 시뮬레이션을 수행하였다. Berreman $4{\times}4$ 행렬법을 사용하여 입사각도별 콜레스테릭 액정 컬러 필터의 반사 스펙트럼을 계산하였고, 이를 광선 추적법에 기초한 조명설계 소프트웨어인 LightTools의 사용자 정의 코팅 파라미터로 입력하였다. LightTools를 이용하여 평면 투과형 콜레스테릭 액정 컬러 필터의 시야각에 따른 색변화를 시뮬레이션 하였다. 5도 간격 이하의 입사각도별 반사 스펙트럼을 LightTools의 사용자 정의 코팅 파라미터로 사용하였을 때, Berreman $4{\times}4$ 행렬법의 결과와 부합하는 결과를 얻을 수 있었다. 또한 반구형 패턴을 갖고 있는 반사형 콜레스테릭 액정 컬러 필터의 시야각에 따른 색변화를 시뮬레이션 하였는데, 본 논문의 시뮬레이션 방법을 비 평면형 구조에도 적용할 수 있음을 확인하였다.

• 한국식품영양학회지
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• 제22권3호
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• pp.402-408
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• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• Journal of the Korean Wood Science and Technology
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• 제25권4호
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• pp.10-16
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• 1997

This study was carried out to improve coating structure by controlling the electrostatic interaction of coating components and by changing the coating structure of coated paper prepared with amphoteric and anionic latices. The results indicated that amphoteric latex copolymerized with carboxylic and amine groups had stronger interaction with other coating components than anionic latex with branched carboxylic group by controlling pH. These properties of amphoteric latex showed positive effects on viscosity rheology, and supernatant sediment of coating color. The coated paper using amphoteric latex had also produced more porous and smoother coverage of the coating layer than that using anionic latex. This porous and smooth coating layer showed better optical properties and printability than those of anionic latex such as opacity, porosity, ink set-off, and wet ink receptivity.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년도 제37회 하계학술대회 논문집 A
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• pp.609-610
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• 2006

As developing the information society, Lighting Emitted diode(LED) which is light source for illumination of next generation is attracted public attention. LED have many problem as narrow light view angle, high price, drift phenomenon of color coordinate, high heating problem for lower power, lower weight and small size. So, many researches have continued in a illumination as LED module type. in this problem, heating problem is very important and difficult and that is caused in decreasing phenomenon of brightness and drift phenomenon of color coordinate. so the problem of heating is urgent question for illumination of LED. In this paper, structural design of PCB changed as two type for solving the heating problem. also the properties of heating is analysed and optical properties is measured with heating image camera and spectrometer according to change in this design.