• 동아시아식생활학회지
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• 제18권1호
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• pp.29-40
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• 2008

The primary objective of this study was to determine the optimal mixing ratio in preparing Omi-Galsu concentrate. By varying the amounts of Omija extract, mung bean juice, and sugar in the concentrate mixture, we found that pH increased with greater amounts of Omija extract and sugar. According to sensory evaluations, sugar and total free sugar contents were highest when the mixing ratio was 1:1:20%(Omija extract, mung bean juice, and sugar respectively). This ratio also presented the most attractive color and highest overall acceptability.

• 유체기계공업학회:학술대회논문집
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• 유체기계공업학회 2003년도 유체기계 연구개발 발표회 논문집
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• pp.121-125
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• 2003

Micromixer plays an important role in Bio-MEMS or ${\mu}-TAS$. Mixing is generally generated by turbulence and interdiffusion of two fluids. Because of low Reynolds number(Re << 2000) in ${\mu}-channel$, it is difficult to generate turbulence, so mixing mainly depends on interdiffusion. Thus long channel distance is required to mix two different fluids. To reduce the channel length required for mixing, we propose the a new active ${\mu}-mixer$ that two fluids are effectively mixed in ${\mu}-channel$ by the ultrasonic wave which is generated by PZT. The ultrasonic wave is radiated into a chamber in the cross-section directional direction to interface with the two fluids. The two fluids are positioned one on top of the other. Mixing state is measured by the changing of color due to the reaction of NaOH and phenolphtalein.

• 센서학회지
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• 제29권2호
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• pp.133-140
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• 2020

This study proposes a method of blending visible and near infrared images to enhance edge details and local contrast. The proposed method consists of radiance map generation and color compensation. The radiance map is produced by a Laplacian pyramid and a soft mixing method based on principal component analysis. The color compensation method uses the ratio between the composed radiance map and the luminance channel of a visible image to preserve the visible image chrominance. The proposed method has better edge details compared to a conventional visible and NIR image blending method.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.346-353
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• 1997

This study was undertaken to find out distribution and contamination sources of hazardous microbes through microbial hazard analysis on the processing steps of surimi-based imitation crab (SBIC). As a results of ananlysis of 9 hazardous microbes for 16 raw materials and 8 processing steps, no Samonella spp. and Escherichia coli were detected in all samples. Level and distribution of hazardous microbes in mixed color were similar to those of surimi. Changes of aerobic plate counts (APC), psychrotropic bacteria, coliforms, Staphylococcus aureus and Vibrio parahaemolyticus showed similar trends at different processing steps. Thermotrophic bacteria and aerobic sporeformers were not detected until mixing step and feeding step, respectively and not reduced after cooking step. According to the comparison of APC at each step, it was suggested that surimi, workers and silent cutter at mixing step, and mixed color, workers and bundler at packaging step were the major contamination sources of bacteria.

• 대한화학회지
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• 제6권2호
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• pp.122-124
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• 1962

The silver halide precipitate tends to separate in curdy form of flocculated colloid when it is precipitated by direct mixing of reactant solutions. This type of precipitate has a great tendency to adsorb or occlude foreign ions in the solution.When silver halide in precipitated from homogeneous solution using the slow hydrolysis of Alkyl halide or Ally halide, the precipitate becomes dense, filterable and uniform in particle size which is very advantageous in gravimetric analysis.We found that silver halide precipitates obtained from homogeneous solution with hydrogen halide formed by the hydrolysis of alkyl halide do not give the color change with fluorescein as adsorption indicater, while silver halide precipitates obtained by direct mixing method give sharply pink color which appear to be uniformly distributed through the solution in silver ion excess.

• 한국식품조리과학회지
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• 제20권3호
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• International Journal of Internet, Broadcasting and Communication
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• 제7권2호
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• pp.9-15
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• 2015

Various studies with regard to increasing the optical efficiency of plasmonic color filters have previously been conducted, such as mixing materials or applying diverse pattern shapes. Fundamentally, it is important to maximize the photonic crystal effect by finding the optimum periods of lattice as well as calculating the most efficient transmission area. In this study, we propose a technical method for optimizing the plasmonic color filters that have a high color gamut and luminance by analyzing the light spectrums based on the 1931 color coordinate system. Moreover, we suggest a calculation method in order to define the individual color purity of red and green and blue filters. Consequently, efficiency values are obtained independently from each color filter by evaluating the color purity and the luminance. The final result obtained from simulation are 27.6% of relative luminance and 25.3% of color gamut. The proposed optimization method is applicable to all plasmonic color filters having photonic crystal arrays.

• 한국전기전자재료학회논문지
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• 제28권8호
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• pp.524-530
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• 2015

We propose a three-electrode type electronic paper display and its fabrication process to realize single color at the same display panel. We establish a fabrication process with the mixing of electronic ink, loading of this ink, electronic ink assembly, packaging and driving. Also, we discuss an operating principle of this panel and the induced image reversal phenomenon by electric field area of the lower electrodes. This phenomenon is not occurred for the panel having $10{\mu}m$ electrode space. By this pixelation structure like this three-electronic paper display, a single color realization without color filter is possible and various kind of color is defined by a dye selection for charged particles and electrically neutral fluid.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2002년도 하계학술대회 논문집 C
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• pp.1730-1732
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• 2002

This paper proposes a multi-color lamp using ROB LEDs for color variation. The lamp has an internal controller circuit. so it can be directly connected to the existing incandescent lamp socket. It's main body is comprised of two PCB layers. The upper layer contains 44 LEDs and the lower one has a simple microcontroller-based PWM control circuit. Appropriate number of RGB LEDs are so chosen according to the color mixing theory that the overall LEDs represent a color temperature of 6500K. The lamp has functions of both ON/OFF control and PWM control, so is capable of color variation of over 100,000 colors and of more than 10 patterns.

• 한국전기전자재료학회논문지
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• 제28권1호
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• pp.21-27
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• 2015

We propose a fabrication process of a 3-electrode type reflective display and ascertain the realized color panel. The first design is proceeded with basis on Ti electrode for fast panel fabrication, easy align process, and high reflection of a white image. To observe the particle movement at the lower electrodes and optimize the space between electrodes, we design the second patterns, from which we establish a fabrication process with the mixing of electronic ink, loading of this ink, electronic ink assembly, driving, and packaging. After aging process, we ascertain a normally driving panel with black, white, and blue color.