• Journal of the Korean Ceramic Society
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• v.45 no.11
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• pp.675-680
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• 2008

The effect of pore former content on both porosity and pore structure was investigated for porous sintered reaction-bonded silicon nitrides (SRBSNs). A spherical PMMA with $d_{50}=8{\mu}m$ was employed as a pore-former. Its amount ranged from 0 to 30 part. Porous SRBSNs were fabricated by post-sintering at various temperatures where the porosity was controlled at $12{\sim}52%$. The strong tendency of increasing porosity with PMMA content and decreasing porosity with sintering temperature was observed. Measured pore-channel diameter increased $(0.3{\rightarrow}1.1{\mu}m)$ with both PMMA content and sintering temperature.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.16-26
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• 2016

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

• Proceedings of the Korean Society of Computer Information Conference
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• 2014.01a
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• pp.35-38
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• 2014

디지털 문화재 콘텐츠는 현실에서 체험하기 힘든 문화재를 디지털 기술의 특성을 이용하여 사용자의 경험을 극대화할 수 있고, 문화재 보수, 교육 등에 활용될 수 있다. 그런데 기존의 디지털 건축물 문화재는 실재 문화재의 구조 및 구성을 무시하고 외형만 만들어져 있어서 다양한 형태로 바꾸어 활용하기 곤란하며, 디지털 건축물 문화재 자체가 가상공간에 존재하여 현실체험에 제한을 받고 있다. 본 논문은 사용자가 현실공간에서 부재 미니어처를 이용하여 미니어처 문화재를 조립하고 그 결과를 가상공간의 디지털 문화재로 연결하여 다양한 체험을 제공하는 시스템에 관한 것이다. 이로서 현실 체험과 가상 체험이 연결되어, 보다 효과적인 체험이 가능하고 건축 문화재에 대한 보다 전문적인 학습이 가능하게 된다.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.1
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• pp.163-168
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• 2024

Technologies that are considered to be a part of the fourth industrial revolution include holograms, augmented reality, and virtual reality. As technology advances, the industry's scale is growing quickly as well. While the development of technology for direct use is moving slowly, awareness of floating holograms-which are considered realistic content-is growing as the industry's scale and rate of technological advancement continue to accelerate. Specifically, holograms that have been incorporated into museums and exhibition spaces are static forms of content that viewers gaze at inertly. Additionally, their use in educational fields is very passive and has a low rate of utilization. Therefore, in order to improve usability from the viewpoint of viewers of realistic content, such as exhibition halls or museums, we introduce realistic content control technology in this study using a machine learning framework to recognize hands. It is anticipated that using the study's findings, manipulating realistic content independently will enhance comprehension of objects presented as realistic content and boost its applicability in the industrial and educational domains.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.225-229
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• 2011

Organic kiwifruits were smaller fruit size but had higher magnesium and dry matter content than conventional, meanwhile, fruit soluble solid content was similar to conventional. There were no significant difference in polyphenol contents and antioxidative capacity between organic and conventional although there were considerable variations among sample orchards. Several minerals were also similar levels in both systems.

• International journal of advanced smart convergence
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• v.11 no.2
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• pp.88-94
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• 2022

The relationship between sound and vision was experimentally confirmed by physicist Ernst Florens Friedrich Chladni as early as the 18th century and formally entered into systematic research. With the development of emerging media technology, sound reactive type visual content is not limited to a single visual interaction based on the vibration of sound, and its visual content shows a diversified and scalable development trend according to different purposes in many fields. This study analyzes the development and changes of sound visual art contents from early stage to modernization, and analyzes the development characteristic of sound visual art content in different fields and scene environments influence by interactive media, new media technologies and devices by means of case analysis. Through this research, it is expected that the sound reactive type visual art content can continue to develop and extend in the existing fields, while explore the scalability of the application of sound reactive type visual art content in more fields.

• International Journal of Knowledge Content Development & Technology
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• v.10 no.2
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• pp.71-90
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• 2020

Recently, as the pandemic COVID-19 has been spread worldwide, international research cooperation has come to the fore to overcome the crisis and develop treatments. Currently, in Korea, with the support from the Ministry of Education and the Korea Research Foundation, the International Research Cooperation Information Center operates an online service system for international research cooperation as a venue for sharing results among international research cooperation researchers and invigorating such research. However, since Korea's performance in international research cooperation is still poor, actively pursuing measures to improve professionalism and diversity based on international cooperation is deemed necessary. Therefore, in this study, factors influencing the level of satisfaction with international research cooperation online service systems were identified, and measures to increase the satisfaction of international research cooperation online service were proposed based on the analysis results. Design of the system quality factors, accuracy and consistency of the information quality factors, and professionalism of the service quality factors were verified to have a significant effect on the satisfaction with international research cooperation online service systems. Accordingly, further strengthening the aspects of design, accuracy, consistency, and professionalism was proposed as a way to increase the satisfaction of international research cooperation online service systems.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2018.06a
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• pp.294-296
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• 2018

최근 디지털 홀로그래피는 3차원 영상을 획득, 처리 및 재생을 하지만, 디스플레이 전자 소자 특성에 의한 시야각이 작아서 사용자의 관찰 가능한 시역이 제한적인 단점이 있으며, 따라서 복원된 입체 영상과 사용자 사이에 상호작용 서비스 제공이 용이하지 않는 한계를 지니고 있다. 본 논문에서 우리는 $360^{\circ}$ 전방향 (1,024 시점)의 홀로그래픽 3D 콘텐츠를 FFT 알고리즘을 이용하여 생성하고, 이 콘텐츠를 디스플레이할 수 있으면서 동시에 이 콘텐츠와 사용자 간 상호작용이 가능한, 광시야각 (${\pm}60^{\circ}$) 홀로그래픽 디스플레이 시스템의 설계 및 제작한 결과를 실증한다.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.599-608
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• 2017

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.