• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.5
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• pp.114-119
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• 2000

This study was carried out to obtain fundamental information of growth response of ground cover plants under artificial light quality at indoor. Aglaonema 'Silver Queen', Hedera helix L., Hoya carnosa 'Tricolor' and Saintpaulia ionantha 'Frances' were examined under a 400lux light intensity consisted of Mercury lamp, True-lite lamp, incandescent lamp, dark-room and sunlight indoor condition. A data analysis were performed by GLM, Duncan's multiple range test and mean score with SAS program. Results of experiments are as follows; 1. A plant growth status was better showed under the True-lite lamp than sunlight. 2. A Saintpaulia ionantha flower color was responded in the first place, the deep pinkish red color of Saintpaulia ionantha flower was obtained under Mercury lamp and "True-lite lamp", "sunlight", and incandescent lamp were follow. Flower numbers of Saintpaulia ionantha after 60 days tended to decrease under every artificial light quality. 3. Leaf length and leaf width were increased under True-lite lamp, but most of plants was not significantly affected by artificial light quality. 4. A stem length of Hedera helix was increased the highest rank under sunlight also, one of artificial light, the highest increase rank was showed under incandescent lamp. 5. Chlorophyll content was highly increased under Mercury lamp, but was responded poor under incandescent lamp.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.440-448
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• 2002

Waste glass has been increased with the development of industry. The utilization of waste glass for concrete can cause the concrete to be cracked and to be weakened due to an expansion by alkali-silica reaction(ASR). In this study, ASR expansion and properties of strength were analyzed in terms of waste glass color(amber, emerald-green), industrial by-products(ground granulated blast-furnace slag, fly ash), and the content of industrial by-products for reducing ASR expansion caused by the waste glass. The possibility of using glass ground as pozzolanic properties was also analyzed. From the result of this study, the pessimum size of waste glass was 2.5∼1.2 mm regardless of waste glass color. And the smaller than 2.5∼1.2 mm waste glass is, the more decreasing expansion of ASR is. Also, the combination of waste glass with industrial by-products have an effect on reducing the expansion and strength loss caused by ASR between the alkali in the cement paste and the silica in the waste glass, and the glass ground of less than 0.075 mm is applicable as a pozzolanic material.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.408-429
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• 2024

The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO₂ treatment under different conditions, or to heat treatment (40℃, 2 h) and subsequent storage at 4℃ were evaluated during 9-day period. Supercritical CO₂ treatment significantly increased CIE L^* and CIE b^* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a^* value and metmyoglobin content were decreased. Supercritical CO₂ treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40℃ or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35℃ to 45℃ could increase CIE L^*, CIE a^*, CIE b^* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b^* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L^*, CIE b^* and TBARS values, HI contents, while decreasing CIE a^* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40℃ or above for 2 h.

• Korean Journal of Remote Sensing
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• v.12 no.1
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• pp.1-16
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• 1996

Korea Aerospace Research Institute(KARI) is developing a Korea Multi-Purpose Satellite I(KOMPSAT-I) which accommodates Electro-Optical Camera(EOC), Ocean Color Imager(OCI), Space Physics Sensor(SPS) for cartography, ocean color monitoring, and space environment monitoring respectively. The satellite has the weight of about 500 kg and is operated on the sun synchronized orbit with the altitude of 685km, the orbit period of 98 minutes, and the orbit revisit time of 28days. The satellite will be launched in the third quarter of 1999 and its lifetime is more than 3 years. EOC has cartography mission to provide images for the production of scale maps, including digital elevation models, of Korea from a remote earth view in the KOMPSAT orbit. EOC collects panchromatic imagery with the ground sample distance(GSD) of 6.6m and the swath width of 15km at nadir through the visible spectral band of 510-730 nm. EOC scans the ground track of 800km per orbit by push-broom and body pointed method. OCI mission is worldwide ocean color monitoring for the study of biological oceanography. OCI is a multispectral imager generating 6 color ocean images with and <1km GSD by whisk-broom scanning method. OCI is designed to provide on-orbit spectral band selectability in the spectral range from 400nm to 900nm. The color images are collected through 6 primary spectral bands centered at 443, 490, 510, 555, 670, 865nm or 6 spectral bands selected in the spectral range via ground commands after launch. SPS consists of High Energy Particle Detector(HEPD) and Ionosphere Measurement Sensor(IMS). HEPD has mission to characterize the low altitude high energy particle environment and to study the effects of radiation environment on microelectronics. IMS measures densities and temperature of electrons in the ionosphere and monitors the ionospheric irregularities in KOMPSAT orbit.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.685-694
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• 2010

The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% $O_2$+30% $CO_2$/OxyMAP), and nitrogen-MAP (100% $N_2$/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at $5^{\circ}C$. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE $L^*$) and redness (CIE $a^*$) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.784-791
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• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• Bulletin of the Korean Chemical Society
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• v.12 no.4
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• pp.441-444
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• 1991

The intramolecular proton transfers of 2-hydroxy-4,5-naphthotropone in room temperature solutions are studied using static and time-resolved absorption and emission spectroscopy. Dual normal and tautomer fluorescence is observed in ethanol solution, while only the tautomer fluorescence is observed in cyclohexane solution. The fluorescence lifetimes and quantum yields in ethanol and cyclohexane solutions indicate that in hydrocarbon solvents, rapid intersystem crossing competes with proton transfer in the first excited singlet state. Transient absorption spectra and kinetics indicate that proton transfer also undergoes in the first triplet state with a transfer time of ∼ 3 ns. No transient absorption from the tautomer ground state indicates a rapid back proton transfer in the ground state.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• Journal of the Korean Society of Costume
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• v.54 no.4
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• pp.41-53
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• 2004

The significant role of colors in fashion design is not enough to emphasize in terms of one of the important design elements and its influences on the behaviors of the people. The purpose of this research is to examine the traditional Chinese colors and its ways of color combinations to appreciate the Chinese culture and its people. The Chinese traditional costume of Ching Dynasty were investigated through historic records, historic nobles, costume accessories and so on. The results of the study were summarized as follows： (1) The Blue was the most favoured color for clothing among men and women during Ching dynasty and various blues in terms of hue, value and intensities were used. (2) The bright Yellow which had been a symbol of Emperor were prohibited being used among people. Though, the late period of Dynasty, the regulation became not to strict and various shades of yellow families were adapted among People. (3) The Red which had been preferred during Ming Dynasty were constantly favoured for the formal wears of auspicious events such as weddings. (4) Dark color groups were loved for the clothing which were used as a ground colors against the flamboyant patterns revealing strong visual effects through value contrast or primary color combinations. (5) The White had a symbol of mourning and there were some intentions to adopt pale color groups such as mint, jade, gray, moon whit,. silver white to make up for white. (6) Contrast color combinations were one of the basic ways of color combination in Chinese traditional costume. Therefore Chinese color combinations has a strong visual effect and easy to draw attention of people by the contrast of the hue, value or intensity of color. (7) Multi-color combinations were another characteristics of Chinese costume in the formal wears which bears many surface designs. The surface decorated with full of motifs, were appreciated by the people expressing their longings and hopes through the auspicious meanings of patterns and striking visual effects of color combinations.