• 한국실내디자인학회논문집
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• 제22권2호
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• pp.186-193
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• 2013

In the commercial space, the modern consumers want to consume not only product but also culture. Thus, the modern commercial space tries to induce the customer's concern and purchase to the differentiated design. The introduction of this 'the natural element' delivers the pleasure and stability to the consumer buying process and availability is enlarged. Therefore, the purpose of study is gain that expression and characteristic method of the natural element in the commercial space. The detailed study method are as follows. First, the study looks into the natural element expression tendency in the modern space. Second, the expression type of the natural element was classified as 'Reappearance', 'Transformation', and 'Fuse' based on the preceding research. And according to the content of the expression type, subdivided method of 'Inclusion' and 'Replication' of 'Reappearance' and method of 'Imitation' and 'Association' of 'Transformation' and method of 'Juxtaposition' and 'Combine' of 'Fuse'. Third, the result of analyze the characteristic of expression of the natural element of the besides the commercial space case 20 place is as follows. First, 'Inclusion' of 'Reappearance' introduced the external scenery or planned garden as the inside through the opening. 'Replication' is used for decorative purposes or functional purposes as the natural element. 'Imitation' of 'Transformation' imitated the form, pattern, and color of the natural element and was mainly expressed in the wall and objet. The method of 'Association' expressed the concept of the natural element for the whole of the space and a portion of the wall and objet repetitively. As for 'Juxtaposition', mixture of 'Reappearance' had a good visual effect, because it can be obtained the external-internal nature. As for 'Combine', mixture of 'Replication' and 'Imitation' was the most common method. Thus, the study results are expected to be utilized as base date in designing the commercial with development of the natural element application method.

• 한국수산과학회지
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• 제39권3호
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• 한국미생물·생명공학회지
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• 제8권3호
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• pp.167-172
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• 1980

홍국균의 배양액으로부터 황색 색소를 분리하여 다음과 같은 결론을 얻었다. 1. 60％-ethanol-petroleum ether (1:2)의 혼합유기 용매로부터 partition chromatography 방법으로 색소를 추출하여 petroleum ether층에서 황색 색소를 얻었다. 2. 추출한 황색 색소의 최대 흡광도는 394-403nm 이었으며 적색계색소는 함유되어 있지 않았다. 3. Thin layer chromatography에 의한 황색계 색소는 황색의 Monascin이 대부분이었고 주황색의 unknown 물질 및 pale yellow의 Monascidin A가 소량 함유되어 있었다. 4. 분리한 지용성의 황색 색소를 N-KOH로 검화시켜 수용성인 K염 복합 황색색소로 정제하였다.

• 한국균학회지
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• 제25권4호통권83호
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.

• 청정기술
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• 제15권4호
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• pp.287-294
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• 2009

DME (dimethyl ether, $CH_3OCH_3$) 직접합성 반응기로부터 생산되는 DME 혼합물(DME: 19~20 mol%)을 DME 흡수탑과 DME 정제탑 장치 2기를 사용하여 대체연료로 사용할 수 있는 순도로 분리하였다. DME 흡수탑에서는 메탄올을 세정용매로 사용하였고 운전압력 50 bar내에서 원료 중 DME를 탑 하부로 99% 이상 회수하는 것을 목적으로 하였으며, 이를 위해 실험실 규모의 실험장치를 통해 얻은 실험식을 사용하여 운전압력 50 bar내에서 DME를 99% 회수하기 위해 필요한 메탄올의 유량을 산출하였다. 그리고 95 wt% 이상의 DME 순도를 얻기 위해 DME 정제탑을 사용하였으며, 경질 생성물(이산화탄소, 질소 등)이 소량(5~10 mol%)이고, 중간생성물(DME)의 양(20~30 mol%)이 적지 않은 것을 감안하여 측면흐름(4단)의 액상 생성물로서 최대 98.2 wt% 순도의 DME를 얻었다.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• 복식문화연구
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• 제19권6호
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• pp.1334-1346
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• 2011

This study focused on the beoseon, traditional Korean socks that are a fashion item showcasing the beauty of the round hanbok shape. The study utilized the beoseon as an influential design motif and suggested 24 cultural fashion items to which the beoseon can be applied, including neckties, scarves, and T-shirts. For the purposes of this study, Adobe Illustrator CS3 and Adobe Photoshop CS3 were used for the motif design as well as the literature review on traditional beoseon socks. For the basic design motif, two basic forms were taken from the collection of the National Folk Museum of Korea. The key point of the motif development is that it maintains the basic shape of the beoseon but highlights the attractiveness of the Korean image by using repetition, rotation, symmetry and overlap into a new image pattern so that modern and chic images were taken into consideration for each cultural product. For the necktie, the mixed or repeated patterns for each motif were used as is. Alternatively, an oblique line pattern was adopted to express a stable and stylish image. For the T-shirt, a round-neck sleeveless type was designed. T-shirts were unified in the white color to highlight the image from the pattern. For the scarf, two shapes were displayed, square and rectangle. Through mixture of two repeated variation unit patterns for each motif, a splendid and stylish image was revealed along with various layouts.

• 한국식품과학회지
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• 제23권4호
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• pp.471-477
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• 1991

치즈 제조시 생기는 유청을 reverse osmosis를 이용하여 농축한 후, 이로부터 유청음료를 제조하기 위한 최적조건을 조사하였다. 유당 가수분해도와 산생성은 Str. thermophilus와L. bulgaricus의 혼합균주가 Str. cremoris와 Str. lactis의 혼합균주에 비해 효율적이었다. 유청의 유당농축비율(LCR)이 증가할수록 적정산도는 증가하였으나 pH의 저하는 억제되었다. 원심침전량을 조사한 결과 LCR에 관련없이 모두 비슷한 수준이었으나 자연침전량의 경우 LCR 3.0 : 1은 침전이 거의 없었다. 안정제로서는 PGA가 가장 적합하였으며 LCR 3.0 : 1의 경우 0.l% 이하의 농도에서도 침전을 방지할 수 있었다. 감미료는 aspartame, 향료로는 yoghurt향이 가장 적합하였다.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2011년도 제37회 추계학술대회논문집
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• pp.698-701
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• 2011

근래 추진제의 개발 동향은 온도 둔감 특성을 가지는 것을 목표로 온도에 둔감한 특성을 가진 DNDA-57을 활용한 개발이 이루어지고 있다. 이번 연구에서는 DNDA-57이 포함된 추진제에 대해 Closed Bomb Test 및 40MM 발사시험을 통해 온도 둔감 효과를 확인하였다. 현재 최적의 추진제 형상 및 조성, 그리고 작업 공정에 대한 연구가 진행 중이다. 향후 최적의 조성 및 공정을 수립하기 위한 연구를 지속적으로 수행할 계획이다.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2009년도 춘계 종합학술대회 논문집
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• pp.889-894
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• 2009

Accompanied by the rapid development of Computer Vision, Visual surveillance has achieved great evolution with more and more complicated processing. However there are still many problems to be resolved for robust and reliable visual surveillance, and the cast shadow occurring in motion detection process is one of them. Shadow pixels are often misclassified as object pixels so that they cause errors in localization, segmentation, tracking and classification of objects. This paper proposes a novel cast shadow removal method. As opposed to previous conventional methods, which considers pixel properties like intensity properties, color distortion, HSV color system, and etc., the proposed method utilizes observations about edge patterns in the shadow region in the current frame and the corresponding region in the background scene, and applies Laplacian edge detector to the blob regions in the current frame and the background scene. Then, the product of the outcomes of application determines whether the blob pixels in the foreground mask comes from object blob regions or shadow regions. The proposed method is simple but turns out practically very effective for Gaussian Mixture Model, which is verified through experiments.