• Applied Chemistry for Engineering
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• v.17 no.1
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• pp.62-66
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• 2006

In this work, the properties of environmentally friendly functional panel made from waste aluminum were investigated. Product quality enhancement was pursued through an improved viscosity process, a mixing process by agitating, a foaming process, a cooling process, and a color addition process. An acoustic transmission attenuation test, a sound adsorption rate measurement test, and a foaming condition and scrap mixing test were implemented. As a result, the functional panel made from waste aluminum was ultra lightweight and had excellent properties such as soundproof, sound interception, and shielding harmful electromagnetic waves. Also, the functional panel showed low thermal conductivity (about 2.2 kcal/mh) and excellent heat-insulating property.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.38-44
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• 2009

The principal objective of this study was to determine the optimal mixing ratios of three different quantities of spirulina, salt and water for the preparation of Korean rice cake (Dukbokiduk) via response surface methodology on the basis of color, texture, and sensory test. The spirulina levels were tested in a range of $1{\sim}3%$, the water levels in a range of $15{\sim}25%$, and salt levels were tested a range of $0.5{\sim}1%$ by weight of rice powder. Taste was influenced most profoundly by the amount of added spirulina. Optimal taste was achieved with 1% of spirulina, 0.75% of salt and 20% water. Thus, the optimal mixing ratios of spirulina, salt, and water for Dukbokiduk were 1.0%, 0.57%, and 19.46%, respectively.

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.85-92
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• 2004

As a research to develop a SCRAM jet engine is actively conducted, a necessity to produce a high-enthalpy flow in a laboratory is increasing. In order to develop the SCRAM-jet engine, stabilized combustion in a supersonic flow-field should be attained, in which a duration time of flow is extremely short. Therefore, a mixing process of breathed air and fuel, which is injected into supersonic flow-fields is one of the most important problem. Since, the flow inside SCRAM jet engine has high-enthalpy, an experimental facility is required to produce such high-enthalpy flow-field. In this study, a detonation-driven shock tunnel was built and was used to produce high-enthalpy flow. Further-more, SCRAM jet engine model equipped backward-facing step was installed at test section and flow-fields were visualized using color-schlieren technique and high speed video camera. The fuel was injected perpendicular to the flow of Mach number three behind backward-facing step. The height of the step, distance of injection and injection pressure were changed to investigate the effects of step on a mixing characteristic between air and fuel. The schlieren photograph and pressure histories show that the fuel was ignited behind the step.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.193-199
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• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• The Research Journal of the Costume Culture
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• v.29 no.6
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• pp.763-778
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• 2021

The study aims to analyze the mixed characteristics of knit fashion design as demonstrated in Sacai's collection, which promotes hybrid and mesh-up fusion and proposes various knit design ideas. Standards for categorizing mixed phenomena of Sacai's knit design were established through a review of literature and data analysis. The study's data collection period was from 2012 to 2021, and a total of 174 items were analyzed. The following are the results. First is the fusion of traditional knit and contemporary styles expressed through de-constructive design; traditional knit styles are combined with contemporary styles through color, material, and knitting structure mixtures, such as mixing Northern European Aran, Fair Isle, Nordic, and Ropy knit. Second, the Sakai knit design combines male and female styles by mixing materials and details. A deconstructed knit cardigan was matched with androcentric pin-striped shirts worn over layered shirring skirts embellished with chiffon and lace. Third, everyday street fashion style is blended with a formal, elegant fashion style. For example, the front view has a typical everyday appearance, whereas the back view contains florid and decorated details. The style is expressed as a 360-degrees appellation, with one thing in the front and another in the back. Sacai's distinctive expressional characteristics include a mixed and de-constructive style characterized by unexpected design.

• The Research Journal of the Costume Culture
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• v.19 no.6
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• pp.1163-1176
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• 2011

The purposes of this study was to identify characteristics of total coordination in the pursuit fashion sensibility among women their 20's. A self-administered questionnaire was used for data collection from 410 women in their 20's. Data collection was conducted Aug. 5 to Aug. 15, 2009. Most women emphasized on clothing for total coordination and utilized clothing color and style as a selection criteria. They tried to match makeup and clothing, and spent more time considering makeup, hair styles, and fashion accessaries than clothing for their total coordination. Factors of fashion sensibility included luxury and fashion, casualness and ethnicity, modernity, sociality, activity, and sexual attractiveness and women were segmented into fashionably sensible intermediate, low, and high groups according to their fashion sensibility. The fashionably sensible intermediate group predominantly encompassed women who were unmarried or in their late 20's, unemployed, highly educated, or of low economic status, preferred to mixing and matching colors, and who utilized their individuality or makeup color for total coordination. The fashionably sensible low group encompassed homemakers, in their early 20's, high school graduates or university students, who utilized their clothing or hair color within their total coordination criteria. The fashionably sensible high group encompassed unmarried career women in their mid 20's or of high economic status, who spent much money on their clothing, makeup, hair styles, and fashion accessaries, who preferred achromatic, warm or cool colors, and utilized their individuality or fashion color.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.3102-3107
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• 2013

Inorganic pigments were prepared from $Al_2O_3$, CoO, $Cr_2O_3$, ZnO, $SrO_2$ and Kaolin. The pigment was prepared through the processes of mixing and crushing of the raw materials, sintering, milling and drying. The color of the pigments was changed from blue to green as $Cr_2O_3$ contents in the pigment increased. The color became brighter irrespective of the pigment composition as pigment particle size became smaller. Maximum sintering temperature was the most suitable at around $1,250^{\circ}C$. In the test of compatability between the pigment and glaze, the color became close to green as $Cr_2O_3$ contents in the pigment increased, and became close to blue as CoO contents increased.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.44 no.6
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• pp.35-46
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• 2007

This paper proposes a six-color separation method of reducing unnecessary usage of colorants based on the limitation of total colorant amount and dot visibility ordering. First, the CIELAB values of input RGB image are estimated through the color-mixing model and compared with pre-calculated CIELAB values corresponding to all combination of CMYKlclm colorants with a constraint of color difference, thereby selecting initial CMYKlclm candidates. Next, the limitation on total colorant amount Is imposed on initial CMYKlclm candidates to remove the excessive amounts of colorants, and then final CMYKlclm candidates are determined by minimizing the usage of light cyan and light magenta in the dark region based on the dot visibility ordering of C, M, Y, K, lc, and lm. Through the experiment, the proposed method is shown to reduce the excessive amount of colorants with preserving good image quality.

• Clean Technology
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• v.14 no.1
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• pp.21-28
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• 2008

The properties of the dispersion of the red, green, and blue pigments were investigated for the manufacture of the millbase of LCD color filters. Their physical properties and viscosity were controlled to apply to the screen printing in order to substitute the existing photolithography method. The best dispersion properties were obtained with dispersant BYK-2000 and monomer EB-140. The millbase was pre-mixed at 500 rpm for 30 min, and dispersed at 4000 rpm for 5 - 6 hour by Torus Mill. The resulting particle sizes were $100{\sim}110\;nm$ for red, $50{\sim}70\;nm$ for green, and $60{\sim}80\;nm$ for blue. When the millbase viscosity was 200-300 cps in the low viscosity formulation, an efficient impact of the beads on pigments was achieved. The dispersion properties were confirmed from the rheological behavior and color characteristics.