• Science of Emotion and Sensibility
• /
• v.21 no.1
• /
• pp.143-154
• /
• 2018

This study was performed in order to suggest useful data for color planning of eco-friendly and sensible fashion products. Silk fabrics were dyed in combination with natural indigo and Japanese pagoda tree and were treated with four kinds of mordants after combination dyeing. Then, their colorimetric properties were evaluated. From these composite-dyed silk fabrics, color sensibilities and color preferences of green yellow (GY) color were evaluated among the female university students, and thus, the influences of colorimetric properties and color sensibilities on color preferences were analyzed. When the silk fabrics were dyed in the combination of natural indigo and Japanese pagoda tree and were treated without mordants, they turned green color when indigo 10 g/L was used, and blue-green when indigo 20 g/L was added. And when they were dyed in combination of natural indigo and Japanese pagoda tree and were treated with four kind of mordants after combination dyeing, they turned GY color in almost all cases. The color sensibilities of the GY silk fabrics with the combination dyeing of indigo and Japanese pagoda tree, were classified into three factors: pleasantness, gracefulness, and comfort. Color sensibility factors showed significant differences according to the concentration of indigo and the kinds of mordants. There were almost significant relationships between colorimetric properties and color sensibilities factors of compositely dyed GY silk fabrics. The color preferences of the GY fabrics, which were dyed in the combination of using natural indigo and Japanese pagoda tree and four kinds of mordants, were found to be predicted by the color sensibility in a regression model.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.273-280
• /
• 2015

Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.220-229
• /
• 2011

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.2
• /
• pp.324-329
• /
• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Applied Chemistry for Engineering
• /
• v.24 no.6
• /
• pp.621-627
• /
• 2013

In order to apply eco-friendly poly(propylene carbonate) (PPC) into barrier packaging materials, six different PPC/exfoliated graphite (EFG) nanocomposite films with different EFG were successfully prepared by a solution blending method. Their water sorption behavior was gravimetrically investigated as a function of the EFG content and interpreted with respect to their chemical structure and morphology. The water sorption isotherms were reasonably well fitted by Fickian diffusion model, regardless of morphological heterogeneities. With increasing the EFG content, the diffusion coefficient and water uptake decreased from $12.5{\times}10^{-10}cm^2sec^{-1}$ to $7.2{\times}10^{-10}cm^2sec^{-1}$ and from 8.9 wt% to 4.2 wt%, respectively, which indicates that the moisture resistance capacity of PPC was greatly enhanced by incorporating EFG into PPC. The enhanced water barrier property of the PPC/EFG nanocomposite films with the high aspect ratio EFG makes them potential candidates for versatile packaging applications. However, to maximize the performance of the nanocomposite films, further researches are required to increase the compatibility of EFG in the PPC matrix.

• Applied Chemistry for Engineering
• /
• v.31 no.5
• /
• pp.453-466
• /
• 2020

As the demand for eco-friendly energy increases to overcome the energy shortage and environmental pollution crisis, hydrogen economy has been proposed as a potential solution. Accordingly, an economical and efficient hydrogen production is considered to be an essential industrial process. Research on applying hydrogen separation membranes for H₂/CO₂ separation to the production of highly concentrated hydrogen by purifying H₂ and capturing CO₂ simultaneously from synthetic gas produced by gasification is in progress nowadays. In high temperature environments, the membrane separation process using glassy polymeric membrane with H₂ selectivity has the potential for CO₂ capture performance, and is an energy and cost effective system since polybenzimicazole (PBI)-based separators show excellent chemical and mechanical stability under high-temperature operation conditions. Thus, the development of high-performance PBI hydrogen separators has been rapidly progressing in recent years. This overview focuses on the recent developments of PBI-based membranes including structure modified, cross-linked, blended and carbonized membranes for applications to the industrial hydrogen separation process.

• Journal of the Korean GEO-environmental Society
• /
• v.15 no.3
• /
• pp.33-40
• /
• 2014

In this paper, mechanical and germination characteristics of stabilized dredged soils were investigated to recycle dredged soil in eco-friendly manner such as waterfront construction. Non sintering binder (NSB), which was developed by using interchemical reactions between slag, high-calcium fly ash, alkali activator on the dredged marine clay, was added to dredged soil. Ordinary portland cement was also used for the comparison of two binders. Experimental tests such as flow test and unconfined compressive test were carried out to evaluate characteristics of stabilized dredged soil. Leaching test, pH measure, vegetation germination test were also conducted to consider environmental applicability. The unconfined compressive tests shows that unconfined compressive strength (UCS) also increases with the increase of curing time and mixed ratio. UCS of NSB mixtures were higher than those of OPC mixtures. Germination tests showed that germination and sprouting date are better in NSB mixture than OPC mixture. It can be explained that germination decreased as pH and 7-day strength increased.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.42 no.4
• /
• pp.716-722
• /
• 2017

In this paper, a fully printed NFC tag operating at 13.56 MHz was designed and fabricated using silver nano-paste and carbon ink. The proposed NFC tag has a printed coil with an inductance of $2.74{\mu}H$ on a PI film for application to an NFC tag IC with an internal capacitance of 50 pF. Screen printing technology used in this paper has advantages such as large area printing for mass production, low cost and eco-friendly process compared to conventional PCB manufacturing process. The proposed structure consists of a circular coil implemented as a single layer using silver nano-paste and carbon ink, a jumper pattern for chip mounting between the outer edge and the center of the coil, and an insulation pattern between the coil and the jumper pattern. In order to verify the performance of the proposed NFC tag, we performed the measurements of the printing line width, thickness, line resistance, adhesion and environmental reliability, and confirmed the suitability of the NFC tag based on the full-printed manufacturing method.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.38 no.1
• /
• pp.11-21
• /
• 2020

This paper deals with the impact of a GNSS (Global Navigation Satellite System) antenna radome on the PCV (Phase Center Variations) and the estimated kinematic coordinates. For the Trimble and Leica antennas, specially set up CORS (Continuously Operation Reference Stations) in Korea, the PCC (Phase Center Corrections) were calculated and compared for NONE, SCIS, SCIT, and TZGD radome from the PCV model published by the IGS (International GNSS Services). The results revealed that the PCC differences compared to the NONE were limited to about 1mm in the horizontal component while those of the vertical direction ranged from a few millimeters to a maximum of 7mm. Among the radomes of which PCV were compared, the SCIT had the most significant influence on the vertical component, and its GPS (Global Positioning System) L2 and L2 PCC (Phase Center Corrections) had opposite direction. As a result of comparing the kinematic coordinates estimated by the baseline processing of 7 CORSs with an application of the PCV models of the various radomes, the SCIS which was actually installed at CORS in Korea showed 3.4mm bias, the most substantial impact on the ellipsoidal height estimation whereas the SCIT model resulted in relatively small biases.

• Journal of the Economic Geographical Society of Korea
• /
• v.18 no.4
• /
• pp.415-430
• /
• 2015

Since the late 1990s Vinacafe has gone through strategic changes in corporate governance and managements due to an increase in the introduction of coffee MNCs, a growth of global demands in sustainable coffee, aging coffee tree, and the deterioration of coffee production with climate changes in Vietnam. Vinacafe has attempted to cope with these kinds of changes through strategies for equitization. Therefore, the main aim of this paper is to identify strategies for enhancing the competitiveness of the Vietnamese coffee industry by investigating changes in corporate governance and processes of coffee production and distribution. The equitization of Vinacafe has led to the enhancement of coffee competitiveness in two perspectives. Firstly, as it has decentralized decision-making from headquarter, subsidiaries have become able to strength their competitiveness themselves by introducing new technologies, improving coffee quality, and encouraging the introduction of eco-friendly production methods through cooperative relationships with stakeholders involved in coffee production and distributions in Vietnam. Secondly, it has also enhanced competitiveness through the diversification and effectiveness of coffee managements by intensifying the flexibility of contract with coffee farmers and diversifying coffee sales and supply chains in Vietnam.