• Journal of the Korean Association of Geographic Information Studies
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• v.7 no.4
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• pp.143-154
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• 2004

The researchers, who seek geological and environmental information, depend on the remote sensing and aerial photographic datum from various commercial satellites and aircraft. However, the adverse weather conditions and the expensive equipment can restrict that the researcher can collect their data anywhere and any time. To allow for better flexibility, we have developed a compact, a multi-spectral automatic Aerial photographic system(PKNU 2). This system's Multi-spectral camera can catch the visible(RGB) and infrared(NIR) bands($3032{\times}2008$ pixels) image. Visible and infrared bands images were obtained from each camera respectively and produced Color-infrared composite images to be analyzed in the purpose of the environment monitor but that was not very good data. Moreover, it has a demerit that the stereoscopic overlap area is not satisfied with 60% due to the 12s storage time of each data, while it was possible that PKNU 2 system photographed photos of great capacity. Therefore, we have been developing the advanced PKNU 2(PKNU 3) that consists of color-infrared spectral camera can photograph the visible and near infrared bands data using one sensor at once, thermal infrared camera, two of 40 G computers to store images, and MPEG board to compress and transfer data to the computer at the real time and can attach and detach itself to a helicopter. Verification and calibration of each sensor(REDLAKE MS 4000, Raytheon IRPro) were conducted before we took the aerial photographs for obtaining more valuable data. Corrections for the spectral characteristics and radial lens distortions of sensor were carried out.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.330-336
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• 2009

In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaCl$_2$ treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.

• Food Science and Preservation
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• v.12 no.1
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• pp.48-53
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• 2005

Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine $gas/PH_3$) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as $4.8\times10^5\;CFU/g$ in powdered state and $1.8\times10^2\;CFU/g$ in whole red repper. While yeasts and molds were $1.7\times10^5\;CFU/g$ in powdered pepper and $5.0\times10^2\;CFU/g$ in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p<0.05), but there was no difference in color parameters between the control and all treated stoups after 4 months of storage. It was found that storage period was more influential than irradiation or fumigation to changes in moisture and color of dried red pepper and ie powder.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1304-1312
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• 2013

The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were stored in a laboratory silo for 3, 7, 14, 28, 56, and 120 d without any additives; live counts, content of fermentation products, and characteristics of the bacterial community were determined. 2,3-Butanediol, acetic acid, and lactic acid were the dominant fermentation products in the IR, GG, and WM silages, respectively. The acetic acid content increased as a result of prolonged ensiling, regardless of the type of silage crop, and the changes were distinctively visible from the beginning of GG ensiling. Pantoea agglomerans, Rahnella aquatilis, and Enterobacter sp. were the major bacteria in the IR silage, indicating that alcoholic fermentation may be due to the activity of enterobacteria. Staphylococcus sciuri and Bacillus pumilus were detected when IR silage was spoiled, whereas between aerobically stable and unstable silages, no differences were seen in the bacterial community at silo opening. Lactococcus lactis was a representative bacterium, although acetic acid was the major fermentation product in the GG silage. Lactobacillus plantarum, Lactobacillus brevis, and Morganella morganii were suggested to be associated with the increase in acetic acid due to prolonged storage. Enterobacter cloacae appeared when the GG silage was spoiled. In the WM silage, no distinctive changes due to prolonged ensiling were seen in the bacterial community. Throughout the ensiling, Weissella paramesenteroides, Weissella confusa, and Klebsiella pneumoniae were present in addition to L. plantarum, L. brevis, and L. lactis. Upon deterioration, Acetobacter pasteurianus, Klebsiella variicola, Enterobacter hormaechei, and Bacillus gibsonii were detected. These results demonstrate the diverse bacterial community that evolves during ensiling and aerobic spoilage of IR, GG, and WM silages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.

• Food Science and Preservation
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• v.16 no.5
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• pp.612-617
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• 2009

Kimchi is a traditional pickled food using Korean Chinese cabbage(Brassica campestris var. pekinensis) and also containing phytochemicals, glucosinolates. This study was carried out to investigate the changes in the total glucosinolates levels of Kimchi using Korean Chinese cabbage of harvest time(June-July, August-September, October-November, December-April, May) according to storage temperature(4, 10, $15^{\circ}C$) and storage duration(0, 1, 3, 5, 7, 10, 14, 21 and 28 day). For determination of glucosinolates, 50g of Baechu kimchi was used for analytical sample preparation provided with an anion exchanges column and measured by UV-visible Spectrophotometer. The highest contents of water occurred at August-September during fermentation. At 15, 10, $4^{\circ}C$, the pH in all of seasonal variation of Baechu kimchi declined, especially from 0 to 3 days at $15^{\circ}C$, from 0 to 7 days at $10^{\circ}C$ and from 0 to 14 days at $4^{\circ}C$. At that storage, the total glucosinolates levels in all of seasonal variation of Kimchi declined in storage temperature. Baechu kimchi at August-September showed the highest total glucosinolates levels. Also total glucosinolates levels decreased as storage period increased. Baechu kimchi fermented at $15^{\circ}C$ for 7days decreased rapidly and reached to the lowest at the 1day(ranged from $10.3{\pm}0.70$ to $23.4{\pm}0.37{\mu}mol/g$ dry weight). At $10^{\circ}C$ for 14days were ranged from $12.9{\pm}0.29$ to $33.7{\pm}1.81{\mu}mol/g$ dry weight before fermentation and decreased rapidly at the 3day(ranged from $9.5{\pm}0.54$ to $20.5{\pm}0.61{\mu}mol/g$ dry weight). Total glucosinolates levels of Baechu kimchi fermented at $4^{\circ}C$ for 28days decreased rapidly during 7day(ranged from $9.9{\pm}0.78$ to $21.1{\pm}0.96{\mu}mol/g$ dry weight) and then slowly decreased. Therefore the total glucosinolates levels decreased during storage time and depended on harvest time and storage conditions of Kimchi.

• Journal of Ginseng Research
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• v.4 no.2
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• pp.165-174
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• 1980

The concentrated red ginseng extract (RGE) which was prepared from water extract of red ginseng tails was investigated for its changes in color intensity, sugar contents and during storage at various temperatures. In order to evaluate the color of RCE, a spectrophotometric measurement in ultraviolet and visible range was applied. The concentrated RGE was divided into three fractions of aqueous, butanol and benzene layers. It was found that : (1) Increase in RCE color during heat treatment was considered to be due to nonezymatic browning reaction. Water soluble layer showed approximately 100 times higher color intensity than those of organic solvent layers (2) The RCE stored at 8$0^{\circ}C$ showed an increase in fructose and glucose content while a rapid decrease was resulted at 10$0^{\circ}C$. (3) A rapid increase in absorbances at 400 and 460nm was shown at 90 and 10$0^{\circ}C$ after an initial induction period and slowed down after 50 hours . (4) A significant relationship was found between decrease in sugar content and increase in color intensity. (5) Absorbance ratio of 400nm/460nm indicated that benzene layer has about two times higher value in violet color than those of butanol and aqueous layers.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.14 no.4
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• pp.145-150
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• 2004

We have investigated the structural, electrical and optical properties of Al-doped ZnO (AZO) thin films grown on glass substrate by pulsed DC magnetron sputtering as functions of pulse frequency and substrate temperature. A highly c-axis oriented AZO thin film is grown in perpendicular to the substrate when pulse frequency of 30 kHz and substrate temperature of $400^{\circ}C$ was applied. Under this optimized growth condition, the resistivity of AZO thin films exhibited $7.40\times 10^{-4}\Omega \textrm{cm}$. This indicated that the decrease of film resistivity resulted from the improvement of film crystallinity. The optical transmittance spectra of the films showed a very high transmittance of 85∼90 % in the visible wavelength region and exhibited the absorption edge of about 350 nm. The results show the potential application for transparent conductivity oxide (TCO) thin films.

• Restorative Dentistry and Endodontics
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• v.29 no.1
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• pp.58-67
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• 2004

The objectives of this study was to evaluate current visible light curing units regarding microhardness and microleakage. Fourty samples of composite resin(Z-250, 3M) were cured by different light curing units (Flipo, LOKKI; Credi II, 3M; XL 3000, 3M: Optilux 500, Demetron) in acrylic blocks. Microhardness was measured using a calibrated Vickers indenter on both top and bottom surfaces after 24 hours of storage in air at room temperature. Class V cavities were prepared on buccal and lingual surfaces of fourty extracted human molars. Each margin was on enamel and dentin/cementum. Composite resin(Z-250, 3M) was filled in cavities and cured by four different light curing units (Flipo, LOKKl; Credi II, 3M; XL 3000, 3M: Optilux 500, Demetron). The results of this syudy were as follows: Microhardness 1. Flipo showed low microhardness compared to Optilux 500, Credi II significantly in upper surface. Flipo didn't show a significant difference compared to XL 3000. 2. The microhardness resulting from curing with Flipo was lower than that of others on lower surfaces. Microleakage 1. Dentin margin showed significantly high dye penetration rate than enamel margin in all groups(p<0.05). 2. No significant differences were found on both enamel and dentin margin regarding curing units.

• Journal of the Korean Vacuum Society
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• v.7 no.s1
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• pp.20-24
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• 1998

Photploymer films are widely used in printing and electronic industries, and their usage is expanding to encompass holography, data storage and data processing, optical waveguides and compact disks, etc. One of widely used photoplymerization initiator, 20chloro-hexaarylbiimidazole (o-Cl-HABI), is studied by laser flash photolysis in dichloromethane solution in the absence and presence of the visible light photosensitizing dye, 2, 5-bis[(2, 3, 6, 7 -tetrahydro- 1H, 5H -benzo [i, j,] quinolizin -1-yl) methylene]-cyclopenta-none, (JAW). In the presence of JAW, an increase in triarylimidazolyl radicals L.formation is observed in relative to the absence of JAW. The mechanism of this photosensitizing dissociation is concluded as the dissociation of the o-Cl-HABI radical anion formed by the electron transfer from excited singlet state of JAW to o-Cl-HABI. The observed formation of L.radicals exhibits a linear dependence on o-Cl-HABI concentration. The rate constant of electron transfer obtained from this dependence is equal to (1.0$\pm$0.2) x $10^9 M^{-1}s^{-1}$. No reaction between the excited triplet state of JAW and o-Cl-HABI is found.