• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.2
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• pp.443-449
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• 2015

In this paper, we proposed Channel allocation scheme according to the user's location with IR. In VLC System, LED can generate various colors of light by controlling the mixing ratio of each individual RGB color element. Thus, each RGB channel will have a different signal power, and each channel will have different performance. This proposed system using Visible light(RGB) as way to transmit signals, it depends on the mixture RGB, which decided the color of light, moreover, each things determined their performance. However, if the signal were fixed allocated RGB to transmit such as the original system, the importance of the each signals a different occur the limit on the quality of signals. To solve this problem in this paper, according to the RGB mixture ratios analyze the performance for the LED, which analyzed based on allocating the signal by transmitting to improve the quality was about how researched. In addition, our proposed system is able to improve the performance of BER and satisfied the Qos to desire users.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.5
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• pp.272-279
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• 2003

This study was performed to develop a more rapid and simple nutrient diagnosis method of plants than the conventional leaf analysis method. Cucumber (Cucumis sativus L. cv. jangil banbaek) was planted in the mixed media produced by mixing perlite and rock wool at 1:1 (v/v) ratio. The Yamazakki nutrient solution for cucumber was supplied to the media using micro-drip irrigation system. Experimental plots were consisted of no fertilization, deficient fertilization, adequate fertilization, and surplus fertilization for N, P and K. Specific color difference sensor value (SCDSV) measured by chlorophyll meter was closely related to total-N concentration in leaves measured by the conventional method. Nitrate, $PO_4$ and K concentration in petiole sap measured by test strips showed a significant relationship with total-N, P and K concentration in leaves. Linear regression equations between $NO_3$, $PO_4$ and K concentration in petiole sap and total-N, P and K concentration in the leaves were prepared. Optimum levels of $NO_{3}$, $PO_{4}$ and K in petiole sap were obtained by plugging the optimum concentrations of total-N, P and K in the leaves by other researchers into the equations. In conclusion, the SCDSV measured by chlorophyll meter and the concentration of $NO_3$, P and K in petiole sap measured by the test strips would be suitable for rapid estimation of plant nutrient status.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.306-311
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• 2000

Lipid and cholesterol were extracted from beef and pork by the supercritical carbon dioxide $(SC-CO_2)$ for the manufacturing of low-lipid and low-cholesterol sausage. The ranges of extraction temperature and pressure were from 35 to $55^{\circ}C$ and from 103 to 375 bar, respectively. $SC-CO_2$ extraction yield of beef lipid increased as extraction pressure increased and/or extraction temperature decreased, while extraction temperature was more influential on the cholesterol extraction than pressure condition. When lipid and cholesterol of freeze-dried beef with varied moisture contents were extracted, their solubilities increased as the moisture content reduced. The extraction of lipid and cholesterol from pork was shown the same tendency as the beef. The chunk type of beef shape was more suitable for the lipid and cholesterol extraction than the powder type of beef. The color of meat after $SC-CO_2$ extraction was lighter than the raw freeze dried meat because of the extraction of color pigments. After $SC-CO_2$ extraction, beef and pork were rehydrated and mixed with raw beef and pork containing lipid and cholesterol. Their mixing ratio up to 50 : 50 did not affect physical properties of the sausage compared with the control sausage.

• Journal of the Korean Home Economics Association
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• v.50 no.7
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• pp.67-79
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• 2012

This study analyzed the characteristics of morphing in fashion design through the documentaries on morphing and fashion. The characteristics of morphing in fine art, media, and design area were categorized as reversible metamorphosis, sequential dissolve and blurring of interpolation boundaries. The results were as follow in fashion design. Reversible metamorphosis showed an automatic silhouette transformation by remote control, the metamorphosis of folding method by wearer's own movements and the automatic silhouette transformation by the air pressurizing method. It represented the thoughts of omnipotence as in the feeling of the magical world, the human desire for control in life, the rationalization of magical thinking and imaginative power, the creation of a new dress space and the extension of dress function. Sequential dissolve showed juxtaposition in the same area by the time order, juxtaposition in virtual space through the computer graphics, the series of fashion photography by steel cut of the dress making process and the blending of digital film and fashion design. It represented the approach for the storytelling of fashion show, implication of creative fashion design process and the creation of organic forms and the feeling of fantasy through artificial technology. The blurring of interpolation boundary showed an overlay of different fabrics with transparent boundaries, an overlay of different patterns with transparent boundaries and the blending of fabrics through the visual mixing of color. It represented the obfuscation of the object, the connotation of the space order, the connotation of the extensive and various meanings and the integrative property of objects.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.31-35
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• 2006

This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.69-74
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• 2004

'Mixing' and 'immersion' $CaCl_{2}$ treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between $CaCl_{2}$, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Journal of Conservation Science
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• v.30 no.4
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• pp.383-393
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• 2014

It is used for the epoxy resin, a mixture of various fillers conservation of cracks of the stone cultural heritage. Such as conservation treatment is need to for long-term conservation. However, field research and experiments on the conservation treatment results when included 54 cases of talc filler was confirmed that the damage, such as discoloration and cracks. The field research is talc was used to determine whether the reports and conservator interviews conducted, microscopy, ICP analysis of the samples collected from the field site. Experiments is color difference measurement and Ultrasonic measurement were arried out, and artificial weathering tests to investigate the effect of talc. As a result, lower the property of matter of the samples containing the talc. Therefore, we propose that the selection process is not allowed to use talc as the filler of stone powder filler cracks is conservation treatment.