• Microbiology and Biotechnology Letters
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• v.39 no.1
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Journal of the Korean Society of Costume
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• v.67 no.3
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• pp.99-114
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• 2017

The uniqueness of Bali is inseparable from its culture and religion. Embedded in the cultural environment, textiles become one of the most important aspects in Balinese life as it is used as a medium in sacred ceremonies. Balinese textiles are made and used under special conditions according to Hindu teaching. This paper aims to observe the aesthetics of Balinese sacred cloths that are seen in their techniques, colors, and patterns. Quantitative research included in this study is based on 261 images taken from literature review and Museums. Field research was done in eastern part of Bali. This paper has divided the era between ancient and modern times. The ancient era before the 20th century used textiles for religious purposes. Modern era started from the colonialization period by the Dutch in Bali during 1910-1942 added economic values to the textiles. The independence of Indonesia in 1945 created Balinese textiles as a unifying value as one of the identity of Indonesia. The techniques are classified as Weft Ikat, Double Ikat, weave with Supplementary Weft, and Prada. The colors of the ancient era are 'fixed' with the restriction of the colors red, black, and white. The colors of modern era are 'festive' with combination of yellow, green, blue, and purple. The characteristics of patterns are geometric, natural, human, and animal groups. Field research in this paper observes Klungkung Village that produces Endek and Songket cloths. The aesthetics of Endek cloth is 'royal statement' and Songket cloth is a 'cultural heritage.' Nusa Penida Island produces Cepuk cloths and is a 'protective guardian.' Satria sub-district produces Prada cloths and appears to be an 'opulence charm.' Lastly, Tenganan Village produces Geringsing cloth which possesses a 'legendary legacy.' To sum up, Balinese sacred cloth essence is a balance of tradition and modern.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.148-148
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• 2015

Over the past several years, Colloidal core/shell type quantum dots lighting-emitting diodes (QDLEDs) have been developed for the future of optoelectronic applications. An inverted-type quantum-dot light-emitting-diode (QDLED), employing low work function organic material polyethylenimine ethoxylated(PEIE) (<10 nm)[1] modified ZnO nanoparticles (NPs) as electron injection and transport layer, was fabricated by all solution processing method, instead of electrode in the device. The PEIE surface modifier incorporated on the top of the ZnO NPs film, facilitates the enhancement of both electorn injection into the CdSe-ZnS QD emissive layer by lowering the workfunction of ZnO from 3.58eV to 2.87eV and charge balance on the QD emitter. In this inverted QDLEDs, blend of poly (9,9-di-n-octyl-fluorene-alt-benzothiadiazolo) and poly(N,N'-bis(4-butylphenyl)-N,N'-bis(phenyl)benzidine] are used as hole transporting layer (HTL) to improve hole transporting property. At the operating voltage of 7.5 V, the QDLED device emitted spectrally orange color lights with high luminance up to 11110 cd/m2, and showed current efficiency of 2.27 cd/A.[2]

• The Research Journal of the Costume Culture
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• v.24 no.2
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• pp.180-197
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• 2016

The purpose of this study is to create knit ruffles that represent the aesthetic and artistic values of painted works of art that rhythmically express flower petals and add an artistic impression on the knit ruffle designs. This study is based on the artistic life of Georgia O'Keeffe and changes in her artistic background, and the world of paintings. The relevant data was gathered from domestic and foreign references, academic journals, and the internet. The characteristics of Georgia O'Keeffe paintings were examined. Her paintings typically include a series of various motifs, symmetry, balance, and harmony of detailed realistic expressions and abstract elements, repetition, and the principles of contrast and emphasis in shaping. The decoration techniques used on fabrics were applied using the knitting machine which controls the tension to develop a variety of textures, apart from the previous standardized knit textures, through various knitting techniques. A gradation effect was then applied by piece-dyeing the knitted materials in various colors to express asimilarity to the original colors in O'Keeffe's works with delicate color expressions. After the piece-dyeing, the decorative knitted materials were trimmed on a model to re-create the natural curves of flower petals. This study aims to converge works of art with fashion designs to develop various creative knitted fashion and to impart an artistic sense in the fashion design industry.

• Journal of Sensor Science and Technology
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• v.8 no.1
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• pp.69-79
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• 1999

The research and implementation was preformed on high-resolution CCTV camera with CCD exclusive DSP conventional analog signal processor CCTV camera has its limit on auto exposure(AE), auto white balance(AWB), back light compensation(BLC) processing, severe distortion and noise of image, manual control parameter setting, etc. In our study, to resolve the problems in conventional CCTV camera, we made it possible to control AE, AWB, BLC automatically by the use of the DSP, which are used exclusively in the CCD camera produced domestically, and the microcontroller. And we utilized the function of screen display of microcontroller for the user-friendly interface to control CCD camera. And the electronic variable resister(EVR) was used to avoid setting parameters manually in the level of manufacturing process. As the result, It became possible to control parameters of the camera by program. And the cost-down effect was accomplished by improving the reliability of parameter values and reducing the efforts in setting parameters.

• Journal of Fashion Business
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• v.18 no.6
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• pp.57-66
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• 2014

The purpose of this study is to design appropriate digital tools for the production of makeup designs. In this study, we used a three-dimensional facial avatar simulation program developed by the Electronics and Telecommunications Research. This study is based on the creation of three-dimensional CG digital art of facial avatar makeup, produced by using simulation technology. First, the actual application and the tools for digital-optimization and media features were created, leading to the research and cleanup. Second, the theoretical background was applied to the formative elements of oriental colors in the designing process. Makeup design elements include point, line, surface, color, and texture. In this study, effective makeup design was interpreted to be based on the representation of particular elements, notably the design principles of balance, proportion, rhythm, repetition, emphasis, contrast, harmony, and unity. In Asia, design is based on the visibility of red, blue, black, yellow, and white-the colors of the five elements-and the use of points, lines, and shapes. This study was recently under scrutiny in relations to digital simulation and various three-dimensional designs, in terms of how to take advantage of a wide range of applications, and how to apply the findings through media and the dissemination of basic research. This study applies the characteristics of the limited existing stereoscopic three-dimensional and digital simulation programs in order to take advantage of the empirical research, providing a basis to implement this research in a meaningful way. A follow-up study is needed to extend these findings and theoretical foundation through continuous observation and in-depth technical development and research.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.162-171
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• 2011

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.311-318
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• 2016

This study conducted a 4-week clinical trial on 30 males suffering from seborrheic dermatitis and hair loss symptoms to examine the effects of rooibos extract on the seborrheic dermatitis improvement of 30-50 year old middle aged males. The comparison group used shampoo with no rooibos extract while experiment group 1 used shampoo including rooibos extracts, and experiment group 2 used shampoo and scalp enhancer including the rooibos extracts. The results showed that there were no meaningful changes on the scalps of the comparison group while experiment group 2, which used both shampoo and scalp enhancer including rooibos, showed better improvement on seborrheic dermatitis than experiment group 1 which only used shampoo including rooibos. These results imply that shampoo and scalp enhancer including rooibos extracts effectively improve the oil-moisture balance on seborrheic dermatitis and effectively deals with scalp itchiness redness and the color tone of the scalp, suggesting its use in scalp cosmetics that include antioxidation activation elements, which are effective in improving seborrheic dermatitis.

• The Journal of Korean Obstetrics and Gynecology
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• v.24 no.3
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• pp.98-108
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• 2011

Objectives: The purpose of this study is to investigate the relationship between granulocyte/lymphocyte ratio and dysmenorrhea, history of gynecological disease, heart rate varibility(HRV). Methods: From May 1st 2011 to July 10th 2011, a total of 40 female subjects (age 20-39) were recruited. We evaluated the menstruation condition by questionnaires including VAS(Visual Analog Scale), VRS(Verbal Rating Scale) and MVRS (Multidimensional Verbal Rating Scale), also measured subject's WBC differential count and HRV. Results: 1. There was no statistically significant difference in granulocyte/lymphocyte ratio according to menstruation cycle, duration, amount, color, and blood clot. 2. There was no statistically significant difference in VAS, VRS, MVRS mean scores between normal group and abnormal group according to granulocyte/ lymphocyte ratio. 3. The past prevalence of gynecological disease of abnormal group showed significantly higher compared with that of normal group($x^2$=6.578, p=0.010). 4. LF/HF ratio and granulocyte ratio significantly showed positive correlation ($r_s$=0.311 p=0.048) and LF/HF ratio and lymphocyte ratio significantly showed negative correlation($r_s$=-0.319 p=0.045). Conclusion: These findings suggest that the gynecologic diseases are related to disorder of autonomic nervous system, but not dysmenorrhea. And the balance state of sympathetic/parasympathetic nerve infered through granulocyte/lymphocyte ratio and HRV seems to be consistent. However, reconfirmation through further studies is needed.