• Journal of the Korean Society of Environmental Restoration Technology
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• v.3 no.1
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• pp.27-37
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• 2000

This study aims at restoring urban forest destructed and eliminated by industrialization, urbanization, and city development and presenting a direction to manage remaining urban forest ecologically. To this end, an experiment zone where Populus tomentiglandulosa T. Lee were selective cutted and a control zone where Populus tomentiglandulosa T. Lee were kept intact were created in Chongdam Park located in Kangnam-ku, Seoul. Then, the structural changes of herbaceous plant species, the growth of targeted woody plants, and the increase of the number of insect and bird species were examined. The conclusions reached in this study are as follows. First, for the sake of ecological restoration and management of urban forest, it is good to selective cutting. Although timing, frequency, and methods may vary depending on the features and types of urban forest, the study revealed that selective cutting contributes to the restoration speed of origin vegetation and the enhancement of biodiversity including plants and insects. Second, as for the correlations of selective cutting and the appearance of plant species, the growth of origin vegetation, and insect distribution, the study showed that the impact of meteorological environment such as brightness is much greater than that of soil environment. Third, in order to manage urban forest, tramping pressure needs to be controlled efficiently. The efficient control of tramping pressure would contribute in the appearance of herbaceous plants. It would also be beneficial in promoting biodiversity of birds by removing the impact of people using routes. Fourth, in order to enhance the overall biodiversity of urban forest, diverse environment needs to be provided. In particular, it is necessary to supply water that is insufficient in urban forest. Providing habitats such as forest wetland performs an important function to amphibians and birds that require water as well as the appearance of aquatic plants and insects. Therefore, ways to introduce water efficiently should be initiated.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.47 no.3
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• pp.183-193
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• 2011

This study made a comparative analysis of behavioral reaction of squid to red (624nm), green (524nm), blue (460nm) & white LED light, its arrival time for the shadow section by making the shadow section in the central section of a water tank just like the bottom part of a squid jigging vessel, and on-site catching efficiency of LED fishing lamp with control fishing vessel. The color LED light showing the highest squidgathering rate as against the shadow section was found to be blue LED light with 39.3% rate under the dark (0.05lx) condition. Under the brighter condition than 0.05lx, white LED light was found to have the highest gathering rate of 41.5%. In addition, it was found that squid gathering rate was high at the shadow section which showed 6.3-fold brightness difference between the shadow section and bright section. As for the arrival time for the shadow section, blue LED light was found to be the fastest in attracting squids in 192.7 seconds under the dark condition while the red LED light was the fastest in luring squids in 164.6 seconds under the bright condition. The ratio of the squid-jigging operation and sailing in fuel consumption of the fishing vessel loaded with LED fishing lamp is about 7 to 1, showing most of the fuel is consumed more in sailing than in squid-jigging operation. As for a catch of squid, the control vessel loaded with MH (Metal Halide) fishing lamp had more catch of 600-7,080 squids than the vessel loaded with LED fishing lamp having a catch of 260-1,700 squids. In addition, even in the comparison of a catch per automatic jigging machine, the catch of the vessel loaded with MH fishing lamp excelled that of the vessel loaded with LED fishing lamp in 6 operations of squid jigging out of 9 operations. The ratio of hand-jigging and automatic jigging machine (one line) in the LED fishing lamp vessel was 1:1.1 excepting the case of having a catch only using an automatic jigging machine, showing almost the same with each other in catches, while in case of a MH fishing lamp vessel, its ratio against hand-jigging was 1 to 5.8, showing hand-jigging excelled in catches.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.627-635
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• 2010

This study was performed to determine the optimal manufacturing conditions of cookies prepared with Hizikia fusiformis. The variables in Hizikia fusiformis cookies production were the amounts of Hizikia fusiformis powder, butter, and sugar. Six sensory characteristics were used for sensory evaluations, including color, appearance, taste, brittleness, hardness, and overall acceptability. The optimal amounts of the three variables were found to be 6.00 g for Hizikia fusiformis powder, 100.00 g for butter, and 70.00 g for sugar against flour powder 200 g, which satisfies a target sensory score (7.0/9.0) according to the response surface method. Cookies with these optimal amounts of Hizikia fusiformis powder, butter, and sugar were tasted by 114 consumers and showed a high acceptability score (7.21). Females preferred the flavor of Hizikia fusiformis significantly more than males did (p<0.05). Older consumers (${\geq}30$ years old) scored significantly higher than younger consumers (${\leq}29$ years old) in texture (p<0.05). Spread ratio and hardness scores of Hizikia fusiformis cookies were lower than those of control cookies. Color analysis results of Hizikia fusiformis cookies were significantly lower in brightness and redness, and higher in yellowness than control cookies (p<0.01).

• KIEAE Journal
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• v.16 no.6
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• pp.39-50
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• 2016

Purpose: The purpose of this study is to be performed with studio-type housings among urban life-type housings to investigate the physical characteristic and crime-related factors of studios from the viewpoint of the basic principles of crime prevention through environmental design (CPTED). Method: Eight CPTED guidelines available in Korea were reviewed to select 20 planing factors for actual condition investigation. Five single households in studio-type housings in Gwanak-gu, Seoul, were chosen according to the subject screening criteria to perform the actual condition investigation. Results: First, a lighting plan around a building for natural surveillance should consider the building location, relation with the front road, and surrounding facilities. In a building of a piloti structure, the parking lot and the building gate should be arranged in a manner that enables natural surveillance. Second, the shape of the corridors in studio-type housings should be considered to plan the installation of a lighting at the door of each household, the installation of a viewer window at the door of each household, and the arrangement of the elevator. Third, to support access control, an access control system having the function of video and voice communication is recommended to be installed at the building gate. Criteria for the type of security windows and the floors on which security windows should be installed, and the regulations about the CCTV installation inside and outside the building should be prepared. Fourth, to enhance territoriality in parking lots, ground patterns, parking lot gate, and signs may be installed. Fifth, in view of effective utilization and maintenance, lighting facilities should be installed to increase the usability of ground parking lots, and relevant installation criteria should be prepared regarding the type, number, and brightness of the lightings.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.1-7
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• 2020

In recent years, as LED display systems are actively spread, study on effective control methods for an LED driver for driving the systems has been in progress. The most representative among them is the uniform brightness control method for the LED driver channel. In this paper, we propose an LED driver IC for BLU with current compensation and system protection functions to minimize channel luminance deviation. It is designed for current accuracy within ±3% between channels and a channel current of 150 mA. In order to satisfy the design specifications, the channel amplifier offset was canceled out by a chopping operation using a channel-driving PWM signal. Also, a pre-charge function was implemented to minimize the fast operation speed and luminance deviation between channels. LED error (open, short), switch TR short detection, and operating temperature protection circuits were designed to protect the IC and BLU systems. The proposed IC was fabricated using a Magnachip 0.35-um CMOS process and verified using Cadence and Synopsys' Design Tool. The fabricated LED driver IC has current accuracy within ±1.5% between channels and 150-mA channel output characteristics. The error detection circuits were verified by a test board.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.382-388
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• 2010

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

• Journal of Korea Foresty Energy
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• v.21 no.2
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• pp.25-33
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• 2002

One of the critical problems to preserve books and documents in libraries and archives is the deterioration. Some of previous results showed that the major cause of paper deterioration was the acid-catalyzed hydrolysis of the cellulose in paper fibres and aging rate of acidic paper was faster than that of alkaline paper. Therefore, It is necessary to remove the acid in the paper for reducing the rate of paper deterioration. It has been reported to extend the useful life of acidic paper by three to five times. Recently, It has been recognized the need for an effective method of deacidifying large quantities of books and document. However, in the previous many reports little attention was paid to the effect of paper additives. In this paper, We carried out experiment about the effect of additives on paper aging and the effect of deacidification by the gaseous ethanolamines (monoehtanolamine, diethanolamine, triehtanolamine). In result, it was found that the strength of aging was in the order of the alum＋rosin＞alum ＞AKD＞ control and the rate of deacidification was in the order of the monoethanolamine＞diethanolamine＞triethanolamine. The treatment with the gaseous ethanolamines caused decreasing of brightness and dropping of fold endurances. However, deacidification by combination treatment of the various gaseous ehtnaolamines prevented from decreasing of brightness and dropping of folding endurances.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.