• 한국전기전자재료학회논문지
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• 제27권7호
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• pp.477-482
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• 2014

$CaNb_2O_6:RE^{3+}$ (RE=Sm or Eu) phosphor powders were prepared with different contents of activator ions by using solid-state reaction method. The X-ray diffraction patterns exhibited that the phosphors synthesized with different activator ions showed an orthorhombic system with a main (131) diffraction peak. The maximum size of the grain particles, determined from the measurement of scanning electron microscopy, was observed at 0.05 mol of $Eu^{3+}$ ions and at 0.01 mol of $Sm^{3+}$. As for the $Eu^{3+}$-doped phosphor powders, the excitation spectra were composed of a broad band peaked at 278 nm and several weak bands in the range of 350~500 nm, and the highest red emission spectrum was observed at 0.15 mol of $Eu^{3+}$ ions. As for the $Sm^{3+}$-activated phosphor powders, three strong emission bands under excitation at 273 nm were observed at 570, 612, and 659 nm, respectively. The intensities of all the emission bands approached maxima for 0.05 mol of $Sm^{3+}$ ions. The optical properties show that the $Eu^{3+}$- or $Sm^{3+}$-doped $CaNb_2O_6$ powders are promising red-orange emitting phosphor powders applicable to full-color photonic devices.

• 한국조리학회지
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• 제23권2호
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• pp.181-188
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• 2017

아로니아는 항산화 성분을 풍부하게 함유하고 있는 슈퍼베리로서 그 영양학적 가치로 인해 많은 관심과 연구가 이루어지고 있다. 본 연구에서는 스펠트 밀가루에 아로니아를 첨가하여 나타나는 가공적성을 pH와 발효팽창율을 중심으로 측정하였으며, 일반인을 대상으로 아로니아 첨가에 따른 기호도를 조사하였다. 산도측정 결과, 아로니아 첨가량이 증가함에 따라 pH 값이 낮아지는 경향이 나타났다. 발효팽창률에 있어서 아로니아를 첨가한 반죽의 부피는 아로니아를 첨가하지 않은 경우보다 약간 작은 것으로 측정되었다. 아로니아를 첨가한 빵의 기호도 조사 결과, 아로니아가 3% 첨가되었을 때는 맛에서 가장 많은 기호도가 나타났다. 색깔과 향기 그리고 전반적 호감도에서는 아로니아가 6% 첨가되었을 때 가장 많은 기호도가 나타났다. 이러한 결과를 토대로 스펠트 밀가루 식빵에 대한 아로니아 성분의 적정 배합비율은 6%로 선정되었다.

• 한국식품과학회지
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• 제35권6호
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• pp.1124-1128
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• 2003

양파의 기능성을 활용한 제빵원료 소재로서의 이용 가능성을 알아보고자 양파분말을 밀가루에 대하여 0, 2.0, 4.0, 6.0 및 8.0% 첨가하여 직접반죽법으로 제조한 양파식빵의 품질특성을 조사하였다. 빵의 내부 색도는 양파분말 첨가량이 증가할수록 대조구에 비해 L값은 유의적으로 낮았으며 a값은 유의적인 차이를 나타내지 않았거나 높게 나타났고 b값은 높게 나타났다. 식빵의 비용적은 $4.60{\sim}4.74$을 나타내어 모든 양파분발 첨가구가 대조구 4.43보다 높게 나타났다. 빵의 품질평가에서 양파분말 첨가량이 증가할수록 빵의 무게와 부피가 증가하였고 외형과 내부 평가에서는 4.0% 첨가구까지는 차이를 보이지 않았으며 그 이상 첨가구는 낮은 점수를 얻었다. 그러므로 양파 특유의 향미, 생리활성 기능성을 부여한 식빵 제조시 양파분말을 4.0%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않았다.

• 센서학회지
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• 제27권6호
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• pp.397-402
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• 2018

Proper seat design is critical to the safety, comfort, and ergonomics of automotive driver's seats. To ensure effective seat design, quantitative methods should be used to evaluate the characteristics of automotive seats. This paper presents a system that is capable of simultaneously monitoring body pressure distribution and surface deformation in a textile material. In this study, a textile-based capacitive sensor was used to detect the body pressure distribution in an automotive seat. In addition, a strain gauge sensor was used to detect the degree of curvature deformation due to high-pressure points. The textile-based capacitive sensor was fabricated from the conductive fabric and a polyurethane insulator with a high signal-to-noise ratio. The strain gauge sensor was attached on the guiding film to maximize the effect of its deformation due to bending. Ten pressure sensors were placed symmetrically in the hip area and six strain gauge sensors were distributed on both sides of the seat cushion. A readout circuit monitored the absolute and relative values from the sensors in realtime, and the results were displayed as a color map. Moreover, we verified the proposed system for quantifying the body pressure and fabric deformation by studying 18 participants who performed three predefined postures. The proposed system showed desirable results and is expected to improve seat safety and comfort when applied to the design of various seat types. Moreover, the proposed system will provide analytical criteria in the design and durability testing of automotive seats.

• 한국식품영양과학회지
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• 제32권4호
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• pp.581-585
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• 2003

과숙된 키위로 제조한 키위 파우더를 냉동생지나 쿠키와 같은 bakery 제품의 품질개량제로서 이용 가능한지에 대하여 조사하였다. 키위 파우더를 첨가한 냉동생지로 제조한 빵은 빵 속과 거죽의 색이 전체적으로 진해졌고, crumb firmness, 비용적과 관능적인 특성이 좋지 않아서 키위 파우더의 빵 제품에 대한 적용은 어려움이 있었다. 그러나 쿠키의 경우 쿠키의 비용적은 첨가량에 따라 유의적인 차이를 나타내지 않았고 쿠키의 spread ratio는 유의적으로 감소하였으나 퍼짐성은 첨가량에 따라 조절할 수 있었다. 또한 키위 파우더는 오븐 내에서 쿠키의 수분증발을 지연시켜 쿠키를 촉촉하게 할 수 있었고, 유기산에 의해 신맛을 제거 하거나 masking할 수 있다면, 쿠키의 품질(조직감)개량제로서 가능성이 있음을 알 수 있었다.

• 아시안잔디학회지
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• 제17권2_3호
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• pp.87-97
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• 2003

The growth characteristics of creeping bentgrass seeded in the seaside landfill golf course are as follows. 1. As a result of analysis on the chemical characteristics of soil mixture used for turfgrass ground in this experiment, soil pH was 7.9, which is somewhat higher than the creeping bentgrass reference value of pH 5.5∼6.5; T-N(%) was 0.02, which is proper for the reference value, and trace element too lacked. 2. The cultivar with the fastest water infiltration was Seaside II recorded as 226.2cm/sec, while that with the slowest water infiltration was Pennlinks recorded as 141.1 cm/hr which was too faster than the USGA water infiltration reference value of 15∼30cm/hr. For the surface hardness of turfgrass ground with different cultivars, no statistically significant variation was found between the Penncross grass and the Pennlinks recorded as 18.6mm and 19.1 mm, respectively. The soil penetration was the highest in Pennlinks recorded as 7.6kg/$\textrm{cm}^2$ and lowest in Penn A-1 as 6.1kg/$\textrm{cm}^2$. 3. As a result of evaluation on visual quality at the early stage of growth, Penncross showed the most excellent visual quality compared to the others. However, Penn A-1 showed the most excellent visual quality at a late stage of growth around Sep. 17, 2003, and it was also excellent in the evaluation of visual color. Seaside II showed higher density around the root and the longest root length and was highly resistant to salt compared to others, but the initial sprouting rate was not satisfied, and the visual quality in the summer season was inferior to others. 4. As a result of measurement of the traffic injury, Penncross showed the most tolerant to the traffic stress and Pennlinks showed the most susceptible.

• 한국인터넷방송통신학회논문지
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• 제14권2호
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• pp.65-71
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• 2014

본 논문에서는 모바일 디바이스에 기본적으로 제공되는 모노 카메라와 모노 마이크의 멀티 모달 입력을 통하여 사용자와 모바일 디바이스간의 거리를 추정하는 방법을 제안한다. 영상을 이용한 거리 추정은 모노 카메라로 입력되는 영상에서 피부색 영역을 추출하고, 노이즈를 제거한 후에 얼굴 영역 및 눈 영역을 검출하여 사용자의 거리를 추정한다. 음성을 이용한 거리 추정은 모노 마이크로 입력되는 음성으로부터 가장 큰 피크(Peak)를 선정하고, ROI(Region of Interest)를 지정한 후에 FFT(Fast Fourier Transform)을 수행하여 주파수 축에서의 크기(Magnitude)를 계산한다. 계산된 크기 값과 거리별 크기 값의 모델을 비교하여 거리 별 우도(Likelihood)를 계산하고, 정렬한 후 가중치를 주어 더함으로써 사용자의 거리를 추정한다. 실험결과 영상 및 음성을 멀티 모달 입력으로 이용하여 거리를 추정한 결과 단일 모달로 거리를 추정한 결과 보다 향상된 결과를 얻을 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.418-424
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• 2006

This experiment was conducted to explore the efficacy of lacquer (Rhus verniciflua) supplementation on growth performance, nutrient digestibility, carcass traits and serum biochemical values in commercial broilers. Eight hundred and forty Hubbard broiler chicks (1d old) were randomly distributed and allotted to four dietary treatments for five weeks. Each treatment had 5 replicates with 42 birds each. The dietary treatments were (1) control (2) 1% lacquer, (3) 2% lacquer and 4) 4% lacquer supplied as meal in the diet. Supplementation with lacquer improved weight gain (p = 0.0960) showing a linear trend during the starter phase (0-3 wk), but weight gain, feed intake and feed conversion ratio remained unaffected at the finisher phase (4-5 wk) and overall (0-5 wk). The nutrient digestibility studies conducted after 18 and 35 days of experimental feeding showed a linear (p<0.05) increase in digestibility of CP and ether extract at both measurement timess. The carcass studies were conducted on two birds per replicate (10 per treatment) at the end of both 3 and 5 wk. The dressing percentage, liver weight, heart weight, abdominal fat and the breast meat expressed as a percentage of live weight, did not differ significantly due to treatments at both phases. The serum cholesterol and high-density lipoprotein (HDL) showed a linear decrease (p = 0.0683 and p = 0.0322, respectively) as the level of supplementation increased at 3 wk; at 5 wk serum cholesterol, HDL and triglyceride levels decreased significantly showing a positive linear effect of lacquer on fat metabolism. The meat color values such as lightness, redness and yellowness did not reveal any significant trend. Overall, it could be concluded that lacquer supplementation at higher levels did not affect growth performance, but had a positive impact on fat metabolism by influencing fat digestibility and reducing serum cholesterol and triglyceride.

• 한국의류산업학회지
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• 제22권2호
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• pp.240-249
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• 2020

This study reviews studies that used skin temperature in order to establish an emotion evaluation protocol based on skin temperature for home appliances. A survey of skin temperature evaluation papers was conducted by the following five stages: (1) keyword search, (2) title screening, (3) abstract screening, (4) full paper screening, and (5) relevance evaluation. Selected papers were reviewed for: purpose, recruitment criteria of participants, the number of participants, apparatus, procedure, measures, analysis methods, and major findings. Thermistor sensors and thermography are used for the measurement of skin temperature. Skin temperature sensors are attached to 4 - 10 locations on the body and their mean of skin temperature is calculated by Ramanatan's 4-point or Hardy & Dubois's 7-point method. Semantic differential (SD) method and thermography measuring facial surface temperature have been used for emotion evaluation. The SD method provides a set of adjective pairs related to a product and evaluates changes in emotion from the use of the product. The range of facial surface analyzed is defined in the thermal image and temperature changes before and after the evaluation are analyzed. The evaluation items of home appliances include form, color, material, aesthetics, satisfaction, novelty, convenience, pleasantness, and excellence. Many existing emotion studies using skin temperature do not apply physiological and psychological methods. This study provides basic data to establish a skin temperature and emotion evaluation protocol by examining literature for skin temperature and evaluation of sensitivity.

• 대한가정학회지
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• 제39권1호
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• pp.103-111
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• 2001

흑미 및 현미를 0%에서 20%단위로 100%까지 대체하여 절편을 제조하고 이들의 texture 및 관능적 특성 등을 살펴보았으며 저장중 노화경향을 Avrami 방정식으로 분석하였다. 흑미 및 혼합절편의 수분함 량은 52.03% ~53.51 %로 현미 및 혼합절편보다 약간 높았고 관능검사결과 흑미나 현미 모두 대체율이 4 40%이하일 때 색깔, 풍미, 전체적 수응도에 있어서 유의적으로 높은 기호성을 보였다. texture 측정결과 견고도의 경우 흑미 및 현미 대체절편에서 모두 백미절편보다 낮은 값을 나타냈고 접착성은 흑미, 현미 대체비율이 증가함에 따라 더커지는 경향을 보였다. 혼합절편의 노화경향을 분석하기 위해 저장기 간 동안의 견고도를 측정한 결과 100%흑미, 현미 및 40%흑미, 현미대체절편이 저장 전 기간을 통해 대체로 덜 단단함으로써 노화가 지연됨을 알수 있었고 이 결과를 Avrami 방정식에 의해 분석했을때 에도 시간상수가 더 길게 나타나 절편제조에서 흑미 및 현미 대체시에 노화가 지연되는 것으로 확인되었다.