• 한국식품조리과학회지
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• 제15권2호
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• 한국의류산업학회지
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• 제15권5호
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• pp.808-814
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• 2013

In this study, The mixture of three kinds of pre-treatment agents, Carboxymethyl cellulose sodium salt(CMC), Sodium alginate and Dextrin, have been prepared for the better coloration of digital textile printing. To get sharpness of outline during digital printing process, the optimal formulation is the CMC and Sodium alginate mixture 1:1 ratio by volume. Cyan, Yellow, and Black colours are excellent on the Sodium alginate mixtures. But, Magenta is excellent in the CMC and Dextrin mixture. Sharpness and printability are closely related to viscosity of the mixture. The most optimal sharpness of outline achieved with a consideration of coloring, and field operations account for production when the viscosity of the mixed pre-treatment agent approximately is 10~13 cSt. Change in shade and staining of wash fastness for all the treated samples with the mixtures rated 4-5 grade. Both dry rubbing fastness to shade change and staining are good in the treated samples, whereas wet rubbing fastness rated 2-3 grade. To improve wet rubbing fastness, the Sodium alginate and Dextrine mixture, which rated 3-4 grade for Black color, is applicable. With exception of 3 rating to black color, Light fastness is 4 rating for the remaining three colors in the regardless of treatment condition and mixing of the pre-treatment agent. Dry cleaning fastness of all samples are also 4-5 rating.

• 센서학회지
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• 제18권5호
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• pp.365-371
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• 2009

In this study, we have fabricated a fiber-optic pH sensor which is composed of a light source, plastic optical fibers and a spectrometer. As an indicator, a phenol red is used, and a pH liquid solution is prepared by mixing of phenol red and various kinds of pH buffer solutions in these experiments. The emitting light from a light source is guided by plastic optical fibers to the pH liquid solution, and the optical characteristic of a light is changed in the pH liquid solution according to its color change. Therefore, we have measured the intensities and wavelength shifts of the modulated lights, which are changed due to the color variations of phenol red at different pH values, by using of a spectrometer for spectral analysis. Also, the relationships between the pH values of liquid solutions and the optical properties of modulated light according to the change of color of phenol red are obtained.

• International Journal of Automotive Technology
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• 제6권5호
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• pp.437-444
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• 2005

Unburned hydrocarbon (UBHC) emissions from gasoline engines remain a primary engineering research and development concern due to stricter emission regulations. Gasoline engines produce more UBHC emissions during cold start and warm-up than during any other stage of operation, because of insufficient fuel-air mixing, particularly in view of the additional fuel enrichment used for early starting. Impingement of fuel droplets on the cylinder wall is a major source of UBHC and a concern for oil dilution. This paper describes an experimental study that was carried out to investigate the distribution and 'footprint' of fuel droplets impinging on the cylinder wall during the intake stroke under engine starting conditions. Injectors having different targeting and atomization characteristics were used in a 4-Valve engine with optical access to the intake port and combustion chamber. The spray and targeting performance were characterized using high-speed visualization and Phase Doppler Interferometry techniques. The fuel droplets impinging on the port, cylinder wall and piston top were characterized using a color imaging technique during simulated engine start-up from room temperature. Highly absorbent filter paper was placed around the circumference of the cylinder liner and on the piston top to collect fuel droplets during the intake strokes. A small amount of colored dye, which dissolves completely in gasoline, was used as the tracer. Color density on the paper, which is correlated with the amount of fuel deposited and its distribution on the cylinder wall, was measured using image analysis. The results show that by comparing the locations of the wetted footprints and their color intensities, the influence of fuel injection and engine conditions can be qualitatively and quantitatively examined. Fast FID measurements of UBHC were also performed on the engine for correlation to the mixture formation results.

• 한국전기전자재료학회논문지
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• 제29권9호
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• pp.539-545
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• 2016

Alumina added with Mn3O4 up to 7.5 cat% of Mn was prepared by conventional ceramic processing, and the sintering behavior and the optical properties of which were studied as functions of Mn content. Densification and grain growth of alumina were enhanced by Mn addition up to 0.75 cat% but was leveled off at higher concentrations. XRD revealed that $Al_2MnO_4$(galaxite) was formed as a second phase in the specimens with more than 0.75 cat% of Mn. Thus it is believed that either the solid solution effect of Mn or the Zener effect of $Al_2MnO_4$ becomes predominant in the sintering of Mn-added $Al_2O_3$ according to the additive concentration. UV-VIS reflectivity(SCI) spectra of Mn-added $Al_2O_3$ consisted of smooth bottoms in 300~550 nm wavelength range and plateaus at wavelengths longer than 650 nm. The reflectivity spectrum continuously moved downward, and the specimen color became darker and thicker with increasing Mn content. The CIELAB color change with respect to standard white was also dependent on the amount of Mn added: ${\Delta}L^*$(D65) negatively increased and ${\Delta}E_{ab}^*$(D65) positively increased with increasing Mn content, probably due to Mn substitution to Al and/or the mixing effect of black $Al_2MnO_4$ as a second phase.

• 한국식품조리과학회지
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• 제5권1호
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• pp.15-21
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• 1989

밀 단백 분말을 주재료로 한 인조육을 제조할때 첨가재료의 첨가량이 품질 특성에 영향을 주는 요인을 분석한 결과는 다음과 같다. 1. 반죽하는 물의 양이 증가할 수록 L값과 b값이 증가하여 글루텐 인조육의 색이 밝고 노란색이 짙어지는 경향을 보였다. 또한 전단력, 경도, 저작성은 감소하였으며 보수성은 증가하였는데, 첨가하는 물의 양을 100%로 하였을때 L값, 경도 및 저작성이 가장 쇠고기의 측정치에 가까왔다. 2. 호두와 옥수수기름의 혼합비율은 텍스쳐보다 색에 더 크게 영향을 주는 요인이었고, 특히 호두가 인조육의 색을 쇠고기와 비슷하게 하는데 크게 기여하는 요인이었으며, 가장 적당한 비율은 호두 30%와 옥수수기름 10%이었다. 3. 옥수기름과 물의 상호 효과에서 식용유 첨가량보다 물의 첨가량이 더욱 영향을 주었으며, 옥수수기름 10%, 물 100%의 혼합비율로 조제한 글루텐 인조육이 가장 쇠고기의 측정치에 가까왔다.

• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 감성과학
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• 제19권4호
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• pp.3-12
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• 2016

본 연구의 목적은 트리아세테이트와 흡한속건성 PET 합연사로 구성된 복합직물의 염착량 증진 및 동일색상 염색(union dyeing)을 위한 최적 혼합염색 조건을 찾는 것이다. 이를 위하여 E-type 분산염료(C.I. Disperse red 50)와 S-type 분산염료(C.I. Disperse red 92)를 혼합하여 1욕 혼합염색으로 염색온도, 염색시간, 염료의 혼합비율에 따른 염색직물의 흡진율, 염착율, 색상 및 색차를 측정하였다. 혼합염색의 염착평형은 $100^{\circ}C$에서 일어났으나 염색된 직물의 K/S 값과 겉보기 색상을 비교해보았을 때 트리아세테이트와 흡한속건성 PET의 색이 동일한 색으로 발현되는 온도는 $120^{\circ}C$임을 확인하였다. 염색 시간 증가에 따른 혼합염료 흡진율과 염착량의 변화는 크게 나타나지 않았으나 염색시간이 길수록 그리고 혼합염료를 사용할 경우 균일한 색상을 얻을 수 있었다. E-type에 S-type염료의 혼합비율을 적절히 조절하여 혼합염색 하면 단독염색 보다 E-type 염료의 색상과 차이 없이 염착량을 증대시킬 수 있었다.

• 한국식품저장유통학회지
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• 제21권2호
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• pp.199-205
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• 2014

본 연구에서는 기능성이 우수한 도라지를 이용하여 흑도라지를 제조하였으며, 흑도라지 추출물, 사과즙, 대추추출물의 혼합비율을 달리하여 흑도라지 사과주스를 제조하고 각각의 품질특성과 기능성을 분석하였다. 흑도라지 사과주스의 pH는 3.90~4.15이었으며, 산도는 1.2에서 1.5 사이를 나타내었다. 당도를 측정한 결과 흑도라지 사과주스 E가 가장 높은 값(9.33 $^{\circ}Brix$)을 나타내었으며, 환원당 함량의 경우 흑도라지 사과주스 E가 85.05 mg/mL로 가장 높은 함량을 나타내었고, 흑도라지 사과주스 B가 41.23 mg/mL로 가장 낮은 함량을 보였다. 당산비 수치의 경우 당도와 환원당 함량이 가장 높은 흑도라지 사과주스 E가 6.98%로 가장 높은 수치를 보였다. 색도는 명도와 황색도는 흑도라지 사과주스 E가 가장 높았으며 적색도는 흑도라지 사과주스 C가 가장 높았다. 관능적 특성을 측정한 결과 향미를 제외한 모든 항목에서 흑도라지 사과주스 C가 가장 우수하게 나타났다. 총 폴리페놀 함량은 흑도라지 사과주스 D가 가장 높은 폴리페놀 함량(706 ${\mu}g/mL$)과 항산화 활성을 보였으나 흑도라지 사과주스 C와 항산화 활성에 유의적인 차이는 없었다. 따라서 흑도라지 사과주스 C가 관능적 특성 및 항산화 활성이 우수하여, 흑도라지 사과주스 제조를 위해 흑도라지 추출물, 사과주스, 대추추출물을 2:4:1의 비율로 혼합하는 것이 가장 바람직 할 것으로 판단된다.

• Tribology and Lubricants
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• 제37권6호
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• pp.232-239
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• 2021

Petroleum is the most consumed energy source in Korea with a usage rate of 38.7% among the available primary energy sources. The price of liquid petroleum products in Korea includes taxes such as transportation·environment·energy tax. Thus, illegal production and distribution of liquid petroleum is widespread because of its huge price difference from that of the normal product and its tax-free nature. Generally, the illegal petroleum product is produced by mixing liquid petroleum with other similar petroleum alternatives. The two kinds of gasoline, common gasoline and premium gasoline, are being distributed in Korea. The premium gasoline is often adulterated with cheaper common gasoline that lowers the octane number of gasoline. It is possible to distinguish them with their color difference, green and yellow for different grade gasoline. However, when small volume of common gasoline is added to premium gasoline, it is difficult to determine whether premium gasoline contained common grade or not. In this study, we inspect gasoline, which is illegally produced by mixing common gasoline to premium gasoline. When the ratio of mixing common gasoline is increased, premium gasoline shows decreasing absorbance at 600 nm and 650 nm under UV-Vis spectrometer. Moreover, the detected intensity (mV·s) of green dye in high performance liquid chromatography (HPLC) was decreased by common gasoline under 0.99 correlation value. The more the common gasoline is mixed, the more olefin and naphthene are detected by gas chromatography. In addition, trimethyl pentane as octane improver, paraffin and toluene are decreased by common gasoline mixing. The findings of this study suggests that illegal petroleum can be identified by analysis of components and simulated samples.