• Food Science of Animal Resources
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• v.21 no.4
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• pp.349-357
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• 2001

The effects of dietary conjugated linoleic aicd on pork quality was investigated using sixty four pigs. CLA was synthesized by alkaline isomerization method with corn oil. Pigs were devided into 4 treatment groups(16 pigs/group) arid subjected to one of four treatment diets(0, 0.1, 0.2, and 0.3% CLA diets) for 2 weeks before slaughter. Pork loin and belly were collected from the animals(105∼110kg body weight) slaughtering at the commercial slaughter house. Pork loin and belly meat were aerobic packaged and then stored during 2. 5. 8. 11 and 13 days at 4$\^{C}$ refrigerator. Samples were analysed for meat color, texture and sensory characteristics. There were no diference in meat color(L*, a*, b*), texture and sensory property among control and CLA treatment (s), and no changes as the storage period passed. This results mean that feeding CLA to pork doesn't change the meat color and texture of the pork what consumers consider when they buy some meat. Especially, feeding CLA to pork didn't transform sensory property of the pork. We considered these result as no problem in the pig fed with CLA.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of KIISE:Software and Applications
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• v.34 no.10
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• pp.900-909
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• 2007

This paper describes an experiment on the evaluation of human sensibility by monitoring responses to changes In the frequency and amplitude of a tactile display system. Preliminary tasks were performed to obtain effective adjectives concerning texture perception. The number of collected adjectives was originally 33. This number of adjectives was reduced to 14 by a suitability survey that asked whether an adjective is suitable for expressing a texture feeling. Finally after performing a semantic similarity evaluation, the number of adjectives was further reduced to ten and these ten were used in the main experiment. In the main experiment, selected sandpaper types and 15 selected combinations of frequencies and amplitudes of a tactile display were utilized to quantitatively evaluate the ten adjectives using a bipolar seven-point scale. The data show that a relationship exists between the independent variables(frequency, amplitude, and grit site) and the dependent variable(perceived texture). That is, the change of frequency and amplitude is directly related to perceived roughness or essential elements of human tactile sensitivity found in the preliminary experiment.

• Food Science and Preservation
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• v.11 no.2
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• pp.170-174
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• 2004

Whole muskmelon was blanched at 50$^{\circ}C$ water for inhibition decline of fresh-cut melon quality from direct heat treatment. The muskmelon, after storage at 5$^{\circ}C$ for 24 hours, was processed to melon cylinders with 2 cm diameter. The changes of color, texture and the quality characteristics such as gas composition. soluble solid content, pH during storage at 5$^{\circ}C$ were measured. Degree of oxygen contents decreased and that of carbon dioxide in melon cylinder increased during storage. Especially, changes of gas composition inside packages appeared high level cor in blanched melon cylinders than non-treatment melons. Blanching with whole fruits at 50$^{\circ}C$ had effects on hardness in melon cylinder. Blanched melon, without regard on branching time, appeared higher hardness value than that of non-blanched melon at 6 days storage. There were slight difference between treatment on melon cylinder color. Degrees of change in soluble solid contents and pH on melon cylinder blanched at 50$^{\circ}C$ for 20minuets were lower than that of other treatments. In consequence, blanching with whole fruit at 50$^{\circ}C$ for 20minuets, before minimal processing, was effective in preserving of texture and quality of melon cylinder during storage.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.2
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• pp.328-333
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• 2003

This paper did to do with 18 muscle pairs that do fetters in anatomy that influence in facial expression change and mix motion of muscle for face facial animation. After set and change mash and make standard model in individual's image, did mapping to mash using individual facial front side and side image to raise truth stuff. Muscle model who become motive power that can do animation used facial expression creation correcting Waters' muscle model. Created deformed face that texture is dressed using these method. Also, 6 facial expression that Ekman proposes did animation.

• Proceedings of the IEEK Conference
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• 2003.07e
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• pp.2032-2035
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• 2003

This paper focused on the possibility of face recognition using Flexible let Point Setting method in Gabor Filter Based Face Recognition. Gabor Filter is very sensible to the Texture variation. Therefore, any little change in the face expression or rotation of posture make recognition rate down significantly. A suggested solution for this problem is the Flexible Jet Point Setting. A significant effect of this method is that the number of Jet Point has been reduced from over 150 to under 30 even though the change of recognition rate between two methods is neglectable, Furthermore a set of feature values which results from a set of Gabor filtering became insensible to face variation such as expression, rotation, and light effect. Retinex Algorithm which has been developed by NASA are used as pre-processing.

• Tribology and Lubricants
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• v.24 no.6
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• pp.368-373
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• 2008

This paper will investigate the friction characteristics of a 100m Hexagonal Array, Micro-scale Dimple Pattern, on bearing steel. These characteristics are researched by utilizing a pin-on-disk wear test machine, under various test conditions. The reduction of friction is a necessary requirement for the improved efficiency of this machine. As the speed increases, there is a decrease in the effect of the dimple of friction characteristic, with substantially little change to density. Conversely, as the load increases, the dimple pattern grows larger, resulting in a difference in the texture of these two components. At a dimple density of 10% the friction characteristic is easily demonstrated, with a consistent change in both speed and load.

• Journal of Fashion Business
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• v.1 no.2
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• pp.20-30
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• 1997

The purpose of this study is to examine the influence of European middle class, ethos to costume. This study is concerned with historic situation about enlightment and French revolution, and the change process of costume before and after the French Revolution. In order to investigate the relationship, this studies include the phenomenon of costume in the basis of thoughts of the age (enlightment), political event (French revolution) and social system (middle classes). The Influence of enlightment to costume of man and children were which emphasized practical aspect. Children costume was developed independently from costume of adult before French revolution. French revolution played a roll in silhouette, color, texture of costume for man. Especially pantalons which names Sans-culotte generalized as modern clothing for man. Women freed from corset because of the influence of neo-classicism for a while. However, costume of woman did not change much because women were excluded from of enlightment.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

• Bulletin of the Korean Chemical Society
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• v.33 no.11
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• pp.3711-3718
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• 2012

Here, we report a chain-length dependent morphology and pore structure tailing of mesoporous silica templated from organogels, which is formed by primary alkylamine and ethylene glycol at room temperature. As the chain length of alkylamine changes from 12 to 18, the resulted materials exhibit a morphology change from layers to spheres and platelets, respectively. SEM and TEM observation revealed that these shapes appear to be inherited from their parent organogels. Further pore structure characterization by nitrogen sorption analysis demonstrates that all the resulted silicas exhibit typical IV isotherms indicative of uniform mesopores, and their pore sizes are dependent on the chain length of alkylamine used.