• Korean journal of applied entomology
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• v.60 no.3
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• pp.277-286
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• 2021

The natural enemy was identified as a parasitic wasp, Binodoxys communis Gahan. B. communis taxonomically belongs to the family braconidae, subfamily aphidinae, and genera binodoxys. It develops normally at 17.5 to 32.5℃, and not at 35℃. Depending on the temperature, the longest development period of B. communis was 21.9 days at 17.5℃, and shortest was 6.46 days at 32.5℃. The effective accumulated temperature was 175.44 DD for females as well as males; however, the developmental threshold temperature was 10.87℃ and 10.74℃ for females and males, respectively. This parasitic wasp was found to prefer cotton aphids and soybean aphids as its prey.

• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.19-22
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• 1995

Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.281-296
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• 2015

This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.

• Korean journal of applied entomology
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• v.26 no.2 s.71
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• pp.71-81
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• 1987

This study was conducted to study the effects of temperature on the oviposition, feeding and emergence of the azuki bean weevil(ABW) (Callesobruchus chinensis L.) in the stored beans. And ovipositional preference, hatching and emergence on the preference and non-preference hosts were also investigated. ABW has four generations a year and overwinters as larva stage in the bean grains. Optimum oviposition temperature of the ABW ranges from $25^{\circ}C\;to\;30^{\circ}C$. Oviposition preference in different hosts was in the order of azuki bean, mung bean, soy bean, kidney bean, black-soybean, pea. At $25^{\circ}C$, optimum development temperature emergence of period the ABW averaged 29 days on azuki bean, 31 days on mung bean, 49 days on soy bean, 46 days on black-soybean, 34 days on Pea. Percent hatch in different hosts was in the order of azuki bean, mung bean, soy bean, pea, black-soybean, kidney bean. But percent emergence was in the order of azuki bean, mung bean, pea, black-soybean, kidney bean. Especially, in azuki bean and mung bean, percentage of hatching and emergence was very high. And in soy bean and black-soybean, percentage of hatching was high but emergence was low. The kidney bean was hatching but not emergence at all. The longevity at the different temperatures appeared to be $4{\sim}5$ days at $35^{\circ}C,\;5{\sim}7$ days at $25^{\circ}C{\sim}30^{\circ}C$, $10{\sim}15$ days at $20^{\circ}C\;and\;19{\sim}24$ days at $15^{\circ}C$. Kidney bean of feeding non-preference host oviposited at Seed coat and Endosperm, but no larva developed. And cotyledon and embryo parts were not oviposited at all. The percentage of germination of egg laid bean grain and damaged bean grains was low. Especially, the percentage of germination of damaged bean grains was 0% on azuki bean, 5% on black-soy bean, 7% on Pea.

• Journal of the Korean Institute of Rural Architecture
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• v.20 no.2
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• pp.29-36
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• 2018

Even in modern times, we are accustomed to the lifestyle of floor heating system in which the floor is heated for warmth like Ondol, which is the traditional Korean heating system. So, this study was designed to understand the preferred floor temperature through the questionnaires targeting the local residents living in K region. This study would also find out the floor temperature which is preferred by young people and old people through the experiments. The findings are as follows; (1) the old people do not prefer the temperature higher than young people do. It was found that the old people prefer the floor temperature of $40^{\circ}C$ under the air temperature of $20^{\circ}C$ or the floor temperature of $41^{\circ}C$ under the air temperature of $20^{\circ}C$. (2) Both young people and old people tend to like the average skin temperature of $35.5^{\circ}C$. The skin temperature which both young and old people like was $35.2^{\circ}C$ under the air temperature of $24^{\circ}C$ and the skin temperature preferred by young people was $0.4^{\circ}C$ higher than that preferred by under the air temperature of $20^{\circ}C$ (p<0.01). (3) It was found in the questionnaires that the young people prefer the higher floor temperature in terms of age and that the people who get older in their 50s or higher tend to prefer the lower temperature.

• Journal of the HCI Society of Korea
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• v.14 no.2
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• pp.5-12
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• 2019

Social exclusion, which does not fulfill the desire for respect as one of the most basic human desires, makes those who perceive themselves to be socially excluded seek physical warmth. However, very few studies have examined whether this phenomenon-wherein social exclusion develops a preference for warmth-can be generalized to the emotional or symbolic aspects, such as the color of lighting. This study aimed to verify the effects of perceived social exclusion on warm lighting preferences, and two experiments were performed for this purpose. In Experiment-1, participants who were respected by people the previous day were assigned to the group that did not perceive social exclusion (non-perceived social exclusion group), and those who were not respected were assigned to the group that perceived social exclusion (perceived social exclusion group). Following this, their preference for warm lighting (3000K), neutral lighting (4000K), and cold lighting (6000K) was measured. The results showed that the perceived social exclusion group had a stronger preference for warm lighting and a weaker preference for cold lighting than did their counterparts. Moreover, the perceived social exclusion group showed a strong preference for warm lighting over neutral lighting; they also showed a weak preference for cold lighting. In Experiment-2, after assigning the participants into groups as in Experiment-1, the participants' preference for a space with warm lighting, neutral lighting, and cold lighting was measured. The results showed that the perceived social exclusion group had a stronger preference for the space with warm lighting and a weaker preference for cold lighting than did their counterparts. Further, the perceived social exclusion group showed a strong preference for the space with warm lighting over the space with neutral lighting; they also showed a weak preference for the space with cold lighting. The findings of this study have implications that can be applied to designing living spaces for people who experience social exclusion, such as handicapped individuals, multicultural families, or immigrant workers, as well as developing artificial intelligence services and cyber-friend characters for this demographic.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• KIEAE Journal
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• v.8 no.6
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• pp.21-26
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• 2008

According to the tendency of energy efficiency and environment-friendly chracteristics, demend of High-efficiency lighting using LED(Light Emitting Diode)are being increased actively and applied in various fields. However, In order to adequate application of LED light sources, it is necessary to lighting environment and luminous characteristics of LED light sources. This Study aims to characterize the work-plane lighting environment by LED light sources comparing with fluorescent light sources which are widely used. For the sake of this study, a fluorescent light source and 5 LED light sources were introduced and luminance and correlated color temperature were measured to evaluate luminance contrast. The experimental model is Mock-up which is $4.9m{\times}7.2m$ with a height of 2.9m. The test room was set up partition and desks. Luminance and correlated color temperature were measured work-plane on the desk which was set up local lighting by the Radiant Imaging ProMetric 1400. The optical characteristics data of LED can give a lot of advantages to design LED lighting appliances. Hereafter, the object of research will be conducted to evaluate effects of LED light sources on working performance, survey of visual performance, preference and physiology of subjects.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.5 no.2
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• pp.94-101
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• 1993

Recently, efforts of decreasing energy consumption are continously increased and user's preference is also diversified in refrigeration and air conditioning systems. Thus, in order to satisfy these demands, high efficiency, high intelligence, and energy saving for those systems are essential. As the basic study for diverse functions and intelligence of those systems, we investigated the response characteristics through the compressor capacity control concerned with superheat and refrigeration room temperature. And, response characteristics are investigated experimentally by using micro computer based PWM inverter control method. Experimental result of the conventional on-off control method is given in order to be compared to the results of inverter control method. The results obtained through this study are summarized as follows. It is shown from the experimental results of the on-off control method that the range of temperature variation around the steady state ($-18^{\circ}C$) is very large (about $7{\sim}8^{\circ}C$) and the settling time bringing the steady state is not found. In the inverter control method, we can see that the refrigeration room temperature after reaching the setting temperature is very stable without fluctuation and a robust control for disturbance such as opening the door has been realized.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.226-233
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• 2013

The optimal amount of loquat leaf extract (LLE, $18^{\circ}$ Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at $80^{\circ}C$ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= $0.618{\times}(LLE)^2+0.406{\times}(LLE)$. Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.