• Korean Chemical Engineering Research
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• 제47권6호
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• pp.669-675
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• 2009

연질 PVC 대체를 위한 비변색 타입의 무용제형 상온 액상수지를 폴리올을 경화제로 사용하는 폴리우레탄수지 구조제어 설계를 통한 프리폴리머 합성방법을 응용하여 제조할 수 있었다. Macro-glycol, 분자량 및 반응조건의 영향 등을 고찰하여 최적의 작업성과 물성을 가지는 무용제형 상온액상수지를 제조하였으며, 우수한 기계적인 특성과 함께 유색작업을 위한 안료의 분산성 등에서도 우수하였고, Tg가 $-40^{\circ}C$의 값을 나타내었다. 또한 자외선 노출이나 질소산화물에 의한 황변특성도 개선할 수 있었다.

• 한국환경과학회지
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• 제25권4호
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Journal of Dairy Science and Biotechnology
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• 제38권2호
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• pp.59-69
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• 2020

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

• 대한전자공학회논문지SP
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• 제37권6호
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• pp.1-8
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• 2000

이 논문은 동영상에서 의미 있는 객체를 추적하기 위해, 첫 번째 프레임에서 사용자가 관심 대상인 객체를 정의하고, 그 다음 프레임부터 자동으로 그 객체를 추적하는 반자동 기법을 제안한다. 제안한 객체 추적 알고리즘은 객체 경계 투영, 불확실 영역 추출, 경계 재조정 단계 등 모두 세 단계로 구성되며, 첫 단계에서는 움직임 추정을 통해 이전 프레임에서 현재 프레임으로 객체를 투영하고, 두 번째 단계는 투영한 결과를 이용하여 윤곽선 부근에서 투영이 불확실한 영역을 MC 오류 및 색채 유사성 검사를 거쳐 추출하며, 마지막으로 투영이 불확실한 영역을 재조정함으로써 정확한 객체의 경계를 찾는다. 모의 실험을 통해 제안한 알고리즘이 기존의 반자동 알고리즘에 비해 다양한 영상에 대해 만족할 만한 결과를 보임을 확인하였다.

• 한국위성정보통신학회논문지
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• 제8권1호
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• pp.77-82
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• 2013

최근 주목을 받고 있는 Particle Filtering은 실제 객체 추적에서 발생하는 비선형, 비 가우시안 분포를 가지는 상태 벡터의 사후확률을 추정하기 위한 Monte Carlo 시뮬레이션에 기반을 둔 추적 방법론이다. 우리는 본 논문에서 Particle Filtering을 이용한 객체 추적성능을 향상시킬 수 있는 두 가지 방법론을 제안한다. 첫 번째는 확률이 가장 낮은 샘플을 이전 프레임의 추정된 상태 벡터로 대치하는 피드백 방법론이고, 두 번째는 객체 확률 분포를 추정된 객체 후보영역에 역투영하여 신뢰구간을 구함으로써 추적 박스의 정확도를 향상시키는 방법이다. 또한, 실험을 통해 구한 추적 샘플의 진화 방정식을 제시하였다. 우리는 다양한 상황이 설정된 실험 데이터 셋을 구성하여 실험을 실시하여 제안한 방법론의 우수성을 입증하였다.

• 한국식품조리과학회지
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• 제18권2호
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• pp.238-246
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• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.855-863
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• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2007년도 7th International Meeting on Information Display 제7권1호
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• pp.39-42
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• 2007

Since the scalability of OLED process is crucial factor for large-sized TV manufacturing, various technologies are reviewed based on the published information. Despite of recent technology advancement enabling high color purity, large-sized AMOLED, a lot of problems to solve still exist to enter the large-sized display market. Here, Samsung will discuss what has to be concerned for large panel and how far the OLED technologies need to go more for the large-sized AMOLED TV marketplace.

• 동아시아식생활학회지
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• 제14권4호
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• pp.355-362
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• 2004

Studies on extraction and color stability of carotenoids from astringent persimmon(Diospyros kaki) were performed to provide the basic information for the utilization of persimmon pigment as a new source of natural food colorant. The major carotenoids in astringent persimmon were beta-cryptoxanthin, lycopene and beta-carotene. Beta-cryptoxanthin was the first major pigment and lycopene the next. Total carotenoid content in persimmon calculated as beta-carotene equivalent was 107.4 $\mu\textrm{g}$/g. The data indicated that the astringent persimmon was a good source of carotenoid pigment. The physical and chemical stabilities of carotenoid from astringent persimmon were investigated at various conditions of temperature, pH and antioxidant. The effects of oxygen and light on the stability of carotenoid pigment has been investigated. The factors that cause the discoloration were visible light, temperature above 60, pH below 5 and oxygen. Especially, the carotenoid pigment was very sensitive to light and oxygen. Carotenoid stability was much improved with increasing nitrogen concentration in the atmosphere. Persimmon pigments have been found to be most stable at 5∼10. And tocopherol was the most effective inhibitor of the pigment discoloration.

• 한국의류학회지
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• 제26권5호
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• pp.691-702
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• 2002

The purpose of this study was to provide basic information on the propriety of the ready to wear garment sizes of Tween Generation(ages from 5th grade to 8th grade) who has different clothing preferences in color, styles, and design and also different body sizes and shapes from younger and older students. The objectives of the study were to ascertain (a) the body figure changes occurring during Tween Generation; (b) the coverage of manufactures'garment sizes. The body measurements of elementary school students(5th & 6th grades) and junior high school students(7th & 8th grades) provide the basic statistics for this study. The mean differences of each size within each figure type are compared by using t-teats. The differences in various manufacturers'apparel sizing and figure size are investigated. Also the body measurements and the apparel sizes of the manufacturers are compared in order to evaluate the suitability of the garment size. Results indicate that the body type factors are different in each age group. And manufactures'sizes come out to be much smaller than the actual body measurements. Young casual wear can cover junior high school students satisfactorily but for elementary school students, because of low drop-value, the overall satisfaction with filling is low.