• Journal of Conservation Science
• /
• v.30 no.1
• /
• pp.55-65
• /
• 2014

On this studyed, the Wibongsa BoGwangMyungJun BaekEuiKwanEum wall-painting was conservation of Scientific research ahead. This study carried out Grain size analysis, SEM-EDS, XRD, P-XRF, FT-IR and ultrasonic exploration for wall-painting. As a result, walls layer used to mineral particles size was mixing the medium-texture and fine texture. painting layers pigments used to base paintings was ocher, white pigments was hobun, red pigments was suckganju, green pigments was suckruk. Also BackuiKannon wall-painting walls damage reason of that was long-term physical shocks. painting layers damage was include detachment or powders. it is affected by temperature and humidity. Therefore in the future conservation of wall-paintings through scientific analysis based on such data, conservation processing is performed through the preservation and enhance the stability of the paintings as a basis for the conservation of management can be utilized.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.8 no.5
• /
• pp.745-750
• /
• 2013

In many recent studies, a variety of environmental control system for practical gardening facilities such as facility house and plant factory have been proposed. However, the plants have been exposed to growth disorder and disease and pest injury because the temperature and humidity have not properly controlled so far. Therefore, a lot of damage of farmers have been reported. The air circulation fan and industrial dehumidifier have been currently utilized as the countermeasures, but they do not meet the expectation. In this study, the growth phase of each plant is recognized by using cycle-by-cycle plants growth recogniztion algorithm to provide optimal environment according to the growth phases of each plant.he productivity can be raised by using cycle-by-cycle plant growth recognition monitoring system because it optimally controls the environment by cycle that is required for plant growth.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2015.05a
• /
• pp.93-96
• /
• 2015

In this paper, we introduce a fire detection system using context-aware sensor. In existing weather and based on vision sensor of fire detection system case, acquired image through sensor of camera is extracting features about fire range as processing to convert HSI(Hue, Saturation, Intensity) model HSI which is color space can have durability in illumination changes. However, in this case, until a fire occurs wide range of sensing a fire in a single camera sensor, it is difficult to detect the occurrence of a fire. Additionally, the fire detection in complex situations as well as difficult to separate continuous boundary is set for the required area is difficult. In this paper, we propose an algorithm for real-time by using a temperature sensor, humidity, Co2, the flame presence information acquired and comparing the data based on multiple conditions, analyze and determine the weighting according to fire it. In addition, it is possible to differential management to intensive fire detection is required zone dividing the state of fire.

• Journal of the Korea Society of Computer and Information
• /
• v.13 no.5
• /
• pp.117-124
• /
• 2008

It improves human being's life quality that all people can have mure convenient medical service under pervasive computing environment. For a pervasive health care application for cardiac patient, we've implemented a health care system, which is composed of three parts. Various sensors monitor outer as well as inner environment of human such as temperature, humidity, light and electrocardiogram, etc. These sensors form a network based on Zigbee. And medical information server accumulates sensing values and performs back-end processing. To simply transfer these sensing values to a medical team is a simple level's medical service. So, we've designed a new service model based on back propagation neural network for more improved medical service. Our experiments show that a proposed healthcare system can give high level's medical service because it can recognize human's context more concretely.

• Journal of Sericultural and Entomological Science
• /
• no.12
• /
• pp.37-45
• /
• 1970

The processing management forms of our country's filature factories in 1969 are summarized as follows. (1) About 80％ of total cocoon collection is made within 5 days involving peak day, and 10％ of cocoon collection is finished until 3 days before and after the peak day, (2) About 92％ of alive cocoons transported on unpaved road, and about 40％ of the cocoons purchased by all factories are loaded on trucks from common selling station which is far beyond 40km, therefore a new packing system of alive cocoons to drop the damage of cocoon qualities, should be taken. (3) 22％ of all factories in our. country have only low-temperature cocoon drying machine. Therefore the installment of hot-air cocoon drying machine is required urgently. (4) In view of cocoon qualities in our country, the grouping method of cocoon for reeling. taken by about 50％ of the factories at percent, which classify cocoons for reeling as high group (1,2,3,4 grades) and low group(5,6 grades), will have to be replaced by the method tat classify them high group (1,2 grades) middle group (3,4 grades), low group (5,6 grades). (5) The .ratio of cocoon assorting stood about 10％ in multi-ends reeling, about 15％ in automatic reeling, conclusively, the ratio of cocoon assorting for automatic reeling was higher tan that for multi-ends reeling. One person's ability for a day in cocoon assorting reaches to about 80-100kg. (6) Cocoon cooking condition requires the increase of the cooking time, the pressure and temperature used to be prolonged as much as the qualities of cocoons are material cocoon ior automatic and double cocoon machines are treated uncompletely. (7) Automatic silk reeling is being performed at 1-2$^{\circ}C$ lower in reeling water temperature and operated at about twice velocity. (8) The temperature and humidity of rereeling room stood at 25$^{\circ}C$, 67.2％ R.H and 32.3$^{\circ}C$, 51.9％ R.H of rereeling machine are showed, Average rereeling velocity is 233m/min and large reefs charged for one person are 7.5 reels and form of skein used in all factories is double skein. (9) About 73％ of water sources for filature used under-earth water. About 48％ of all filature factories in our country have not yet water purifying equipments. Installation of the equipment for these factories seems to be urgent, (10) Denier .balance, sizing reel, seriplane, are being used in most factories as self-inspection apparatus. (11) More than 90％ of the factories use the vacum tank in rereeling process and about 20％ of them use it in cocoon cooing process (12) Only 21％ of the factories use chemicals in filature process. About all them use "Seracol 100" in cocoon cooking process and "Seracol 500" in rereeling process, (13) Above survey results explain each all factories show large difference in the processing management. Therefore, it is believed that intercommunication through seminar or technical exchange will contribute to the production evaluation of cocoon in our filature industry.

• Convergence Security Journal
• /
• v.7 no.2
• /
• pp.101-106
• /
• 2007

Recently, Ubiquitous innovation is being promoted so that they can support the uHealthcare provide management to human's health. It is thus necessary to conduct such research on the medical care environment where there is a high demand for utilization of status information. In the current situation, there is a lack of research on measures of security processing and monitoring patient status information produced from rapid growth of infra within Medical environment. This study suggests a solution of using RFID to gather patient information such as inpatient information, location of treatment room, progress of patient, humidity, temperature, and diagnostic status, after which the information are protect and processed using security level method.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.263-275
• /
• 1986

Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.479-486
• /
• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.

• Korean Journal of Food Science and Technology
• /
• v.18 no.6
• /
• pp.485-491
• /
• 1986

Gulbi were made by salting fresh Yellow corvenia (Pseudosciaena manchurica) in three ways; the dry salting method with bay-salt, the dry salting method with purified salt or the abdominal brine injection method with purified salt. Half of the sample was dried by controlling temperature and relative humidity and the other part was dried under the natural condition. The moisture content of the samples were decreased more rapidly by the controlled system than by the natural condition. The lipid content and the iodine values of the muscle and skin of the Gulbi were decreased slowly with laps of drying period. The peroxide values of the sample were increased to its peak after 10 days of drying, and were decreased rapidly thereafter. Both acid values and the thiobarbituric acid values were increased. The deterioration of lipids during Gulbi processing was not notable depending on the salting method, but the natural drying condition affected more severely in their deterioration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.176-187
• /
• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.