• Journal of the Korean Ceramic Society
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• v.24 no.2
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• pp.155-160
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• 1987

The investigation includes the application of $ZrSiO_4-Cd(SxSe_{1-x})$stain to ceramic body. The currently developed stain was compared to the commercially available stain in applying to ceremic glaze. Two stains (currently developed and commecially available) were mixed with frits and applied to ceramic tiles. The tiles were fired at 850 to 120$0^{\circ}C$ and tested by colorimeter in X.Y.Z. axis of the wavelength ranging from 580nm to 650nm. Applicability 18 stains to ceramic body was investigated by ISCC-NBS of Munsell color nomenclature. $ZrSiO_4-Cd(SxSe_{1-x})$stain is as good as V and Pr series stain in mixing composition of frits 9 to 1. It maintains red color at 100$0^{\circ}C$ in the mixture of frits, and shows as the strong acid resistance stain.

• Trans-
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• v.5
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• pp.65-82
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• 2018

What distinguishes Impression Liu Sanjie, directed by Zhang yimou from other stage performances lies in its use of space. Firstly, it breaks the regular way of performing in a limited theater space but instead, impression Liu sanjie bases the stage activities on the real nature scenery. Secondly, it promotes the local culture by combining the unique color effect of the particular nature scenery with its use of the scenery's natural space, with an aesthetic precision. In another word, Impression Liu Sanjie is not a simple performance set on the natural scenery but more of a promotion to the local culture, through the concept of "environment friend" between human and nature, which is brought by mixing the unique color of natural scenery and its natural space. This research analyzes the Impression Liu Sanjie's use of space basing on Proxemics by Edward T Hall. Impression Liu Sanjie adapts its character from a folk tale, employs the form of natural scenery performance, and at the same time to the largest extent throughout its creating process respects the local culture and its natural space. As a result, the performance presents the idea of "environmentally friendly".

• Journal of the Korean Ceramic Society
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• v.52 no.4
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• pp.229-233
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• 2015

Currently, the majority of commercial white LEDs are phosphor converted LEDs made of a blue-emitting chip and YAG yellow phosphor dispersed in organic silicone. However, silicone in high-power devices results in long-term performance problems such as reacting with water, color transition, and shrinkage by heat. Additionally, yellow phosphor is not applicable to warm white LEDs that require a low CCT and high CRI. To solve these problems, mixing of green phosphor, red phosphor and glass, which are stable in high temperatures, is common a production method for high-power warm white LEDs. In this study, we fabricated conversion lenses with LUAG green phosphor, SCASN red phosphor and low-softening point glass for high-power warm white LEDs. Conversion lenses can be well controlled through the phosphor content and heat treatment temperature. Therefore, when the green phosphor content was increased, the CRI and luminance efficiency gradually intensified. Moreover, using high heat treatment temperatures, the fabricated conversion lenses had a high CRI and low luminance efficiency. Thus, the fabricated conversion lenses with green and red phosphor below 90 wt% and 10 wt% with a sintering temperature of $500^{\circ}C$ had the best optical properties. The measured values for the CCT, CRI and luminance efficiency were 3200 K, 80, and 85 lm/w.

• Transactions of the Korean Society of Automotive Engineers
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• v.18 no.5
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• pp.130-135
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• 2010

Paint is used as top coat in Automobile Refinishing that is divided into 1K paint of base type and 2K paint of urethane type. after using 1K paint, it can be reusable. However 2K paint is not available that is mixed a certain amount of base with hardner, so 2K paint has to be used all at a time or discarded the rest. This study covered that colored Urethane paint and colorless urethane paint in top coating process of AR. Top coat urethane paint is divided into colored urethane paint and transparent urethane paint like clear coat. Colored urethane paint is used for paint that contains resin, pigment, solvent and additives. It is color such as black and white. While transparent urethane paint is used for paint that contains resin, solvent and additives. Urethane paint has a paint system that cur after several hours of mixing base and hardner. By a paint technician of a field and empirical data, we can also recognize that according to worker's paint style and experience, although he or she paint same car model and area, paint use of one's is different. There aren't guidelines workers refer to about paint use by car models and work scope because ARP works various car models that are in different color, size and area. After using urethane paint, the rest of paint has come, and there are highs and lows in paint use each time he or she works. Therefore, this study suggest a basic guideline to use paint efficiently and regularly by understanding area, the type of work, and paint use that are appropriate for each car model and regardless of workers and work scopes in AR.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.3
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• pp.558-566
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• 2015

LED, the next-generation light source, rapidly develops and has advantages of low power, high efficiency, and long life. Accordingly, an interest in lightings by using LED rises. If emotional lighting is implemented by using LED, all colors can be represented by using 3 primary colors of light, differently from the conventional single-color lighting. LED emotional lightings which can control human emotions continue to be developed thanks to these advantages. This study was conducted to design an algorithm for expressing LED emotional lighting in line with the situation and temperature by extracting colors for concentration and resting situations in indoor environment and mixing them with colors of the temperature felt by user. The LED emotional lighting designed with a neuro-fuzzy system was found to have effects on user's emotions during concentration and resting.

• Food Science and Preservation
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• v.5 no.3
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• pp.275-280
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• 1998

The effects of Poria cores powder addition on bread making were investigated by evaluation of dough rasing power, rheological properties of dough by farinograph and extensograph color and sensory quality. As increment of Poria cocos powder, dough rasing power and extensibility were decreased but water absorption rate and resistance were increased. Time for dough formation, stability and v/v point of dough were increased when 5 and 10 percent of Poria cocos powder were added. Color of bread wasn't significantly different when Poria cocos powder was added up to 10 percent. Overall acceptance by sensory evaluation was the best when 5 percent of Poria cocos powder was added, tut there are no significant difference among breads which were made with various mixing rates of Poria cocos powder.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.4
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• pp.45-50
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• 2004

In this paper, we propose a new PCA-based LDA Mixture Algorithm(PLMA) for real-time face recognition system. This system greatly consists of the two parts: 1) face extraction part; 2) face recognition part. In the face extraction part we applied subtraction image, color filtering, eyes and mouth region detection, and normalization method, and in the face recognition part we used the method mixing PCA and LDA in extracted face candidate region images. The existing recognition system using only PCA showed low recognition rates, and it is hard in the recognition system using only LDA to apply LDA to the input images as it is when the number of image pixels ire small as compared with the training set. To overcome these shortcomings, we reduced dimension as we apply PCA to the normalized images, and apply LDA to the compressed images, therefore it is possible for us to do real-time recognition, and we are also capable of improving recognition rates. We have experimented using self-organized DAUface database to evaluate the performance of the proposed system. The experimental results show that the proposed method outperform PCA, LDA and ICA method within the framework of recognition accuracy.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.6 no.2
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• pp.364-370
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• 2002

A banknote counter is a machine that automates counting the money in some agencies to treat much banknotes as well as general banking agencies. The banknote counter materialized in this paper is the machine that adds the function of banknote sorting, detecting plural banknote and detecting counterfeit banknote to an existing banknote counter. The technique of sensor signal processing are used for banknote sorting. The technique of sensor application and data processing are used for detecting counterfeit banknote. The technique of precision equipment design and microprocessor application are used for high speed count. Software improved in debugging and difficulties to link with additional hardware. It was materialized through effective control algorithm and real-time signal processing with C-language on the basis of RTOS(real-time operating system) Photodiode, its applications and a magnetic resistance sensor are used as a sensor device with regard to hardware cost -cutting and process velocity. PCF80C552-24 of Philips using Intel I8051 core is used as a control microprocessor. As the results so far achieved, counterfeit banknotes made by the use of a color duplicator and a color Printer, are distinguished from real banknotes through mixing an optical with a magnetic sensor. and, in case that there are some different banknotes while counting, it is prevented for them to be counted without discriminating from the same kind of banknotes in addition to the fu notion of banknote sorting.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.583-594
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• 2016

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.