• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• 조명전기설비학회논문지
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• 제18권3호
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• pp.55-58
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• 2004

최근 LED 광원에 의한 컬러조명 연출사례는 급속하게 증가하고 있으나, LED에 의한 광색 선택과 관련된 연구는 거의 없는 실정이다. 본 연구는 3원색 LED를 사용한 광색 생성기를 제작하여 복수의 응답자로 하여금 스스로 조각하여 선호하는 컬러를 만들게 하고 이를 디지털 색채색차계로 측정하여 CIE1964색도도표에 기록하였다. 연구결과 일정한 광색 선호도 그룹이 형성되었으며, 이는 향후 LED를 사용하는 조명설계 뿐 만 아니라 디지털로 제어되는 컬러 조명연출 설계시 적용되어 활발하게 응용될 것으로 기대한다.

• JSTS:Journal of Semiconductor Technology and Science
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• 제16권4호
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• pp.387-394
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• 2016

This paper presents a fully digital delay locked loop (DLL) that can acquire lock in four clock cycles with a resolution of a 1/4 NAND-delay. The proposed DLL with a multi-dither-free phase detector acquires the initial lock in four clock cycles with 1/2 NAND-delay. Then, it utilizes a multi-dither-free phase detector, a region accumulator, and phase blenders, to improve the resolution to a 1/4 NAND-delay. The region accumulator which continuously steers the control registers and the phase blender, adaptively controls the tracking bandwidth depending on the amount of jitter, and effectively suppresses the dithering jitter. Fabricated in a 65 nm CMOS process, the proposed DLL occupies $0.0432mm^2$, and consumes 3.7 mW from a 1.2-V supply at 2 GHz.

• Journal of information and communication convergence engineering
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• 제17권2호
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• pp.91-96
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• 2019

In this study, a system to increase the expressiveness of existing standard terminology using three-dimensional (3D) data is designed. We analyze the existing medical terminology system by searching the reference literature and perform an expert group focus survey. A human body image is generated using a 3D modeling tool. Then, the anatomical position of the human body is mapped to the 3D coordinates' identification (ID) and metadata. We define the term to represent the 3D human body position in a total of 12 categories, including semantic terminology entity and semantic disorder. The Blender and 3ds Max programs are used to create the 3D model from medical imaging data. The generated 3D human body model is expressed by the ID of the coordinate type (x, y, and z axes) based on the anatomical position and mapped to the semantic entity including the meaning. We propose a system of standard terminology enabling integration and utilization of the 3D human body model, coordinates (ID), and metadata. In the future, through cooperation with the Electronic Health Record system, we will contribute to clinical research to generate higher-quality big data.

• 현장농수산연구지
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• 제23권2호
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• pp.33-41
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• 2021

The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.

• 항공우주시스템공학회지
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• 제17권2호
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• pp.103-110
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• 2023

미래 무인기가 교통수단으로 활용되기 위해서는 이를 미리 실험할 수 있는 시뮬레이션 환경은 필수적이다. 이에 따라 충청북도 미래 6대 산업 중 미래항공 교통체계의 실증을 위해 오송역과 청주공항을 연결하는 가상 안전 회랑을 중점으로 시뮬레이션 환경을 축약하여 구축하였다. 이때, 필요한 요소기술에 대하여 정의하고, 그것의 구현 방법과 과정에 대하여 기술하였다.

• 한국식품영양과학회지
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• 제11권3호
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• pp.29-33
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• 1982

맛있고 과학적인 생란을 만들기 위해서 생강의 매운맛 빼는 정도, 생강을 다지는 기구의 차이, 졸이는 시간의 변화, 생강 꿀 설탕 물 등의 배합재료와 배합 비의 차이가 있게 생란을 만들어서 관능검사를 하여 우수한 recipe와 좋은 조건을 알아내고, texurometer로 그 texture를 측정한 결과 다음과 같은 결론을 얻었다. (1) 생란을 만드는 생강의 매운맛을 빼는 방법은 칼로 다진 생강 200g에 물 600ml를 넣고 1차 가열 후 그 물을 버리고 다시 물 1400ml로 헹구어내고, 다시 물 600ml를 부어 2차 가열 후 생강무게가 130g이 되도록 짠 것이 매운맛 정도가 적당했다. (2) 졸이는 시간에 변화를 준 생란은 시간이 긴 편이 hardness와 adhesiveness는 높았으나 cohesiveness, elasticity, gumminess, cheviness는 낮았다. 졸이는 시간은 55분이 좋았다. (3) 생강을 다질 때 칼로 다져서 만든 생란이 Blender에 갈아서 만든 생란보다 hardness, cohesiveness, elasticity, gumminess, chewiness가 높고 adhesiveness만이 낮았다. (4) 꿀의 양에 변화를 준 생란은 꿀이 많을수록 hardness, cohesiveness, elasticity, gumminess, chewiness가 낮았고 adhesiveness만이 높았으므로 꿀의 양은 74g이 좋았다. (5) 생란의 이상적인 recipe는 매운맛 뺀 생강 130g, 설탕 100g, 물 200ml, 꿀 74g을 넣고 55분 가열한 것이다. 이 때의 온도는 $102^{\circ}C$, 당도는 76%였다.

• Nutrition Research and Practice
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• 제9권4호
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• pp.420-424
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• 2015

BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

• 한국연초학회지
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• 제28권2호
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• pp.83-93
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• 2006

The aim of this study is to develop a simple and rapid field method for the determination of chloride content in tobacco green or cured leaves. To set up a practical process, several factors such as the proper sampling position of each leaf, the size of leaf lamina pieces for blending, the substitution of deionized water fur the extracting solution, 0.1N $HNO_3$, the submerging durations before blending, and the standing times before measuring were studied using flue-cured and burley tobacco with a stable and reproducible Chloride Meter, KRK CL-2Z. From the results, chloride contents of tobacco leaves could be analyzed with the Chloride Meter(CL-2Z) using the suspension of 14 mm diameter leaf disks after soaking in distilled water for 30 min., blending with a mini-blender for 30 seconds. The chloride contents measured in this way showed highly significant correlations with ones by the conventional potentiometric method using an ion meter-chloride electrode and $AgNO_3$ titration. In our method, the procedures such as drying, powdering and weighing samples, and using chemical reagents for extraction (0.1N $HNO_3$) and titration(0.028N $AgNO_3$) could be eliminated. These results suggest that the newly constructed method using the Chloride Meter is more efficient to determine the chloride content of tobacco leave in comparison with the one by the Ion $Meter:AgNO_3$ titration.

• KSBB Journal
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• 제29권3호
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• pp.145-154
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• 2014

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.